Grape Juice (Alternate)

Ingredients

• 10 lbs. nearly ripe grapes
• 3 cups water
• Sugar

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 41. The excerpt below is the record exactly as published.

sugar. Mrs. Hugh Willet, State Chairman Tallulah Falls School. 12 lemons. 6 oranges. 12 limes. 4 cups cold water. Extract juice from fruit NORMAN PUNCH. 1 qt. sugar syrup. 2 cups strong tea. 8 cups sweet cider. Make sugar syrup by boiling 4 lbs. sugar in 4 cups water until sugar is thoroughly dissolved. Stir all ingredients well and when ready to serve, add slices of pine- apple and orange, strawberries in season and a few mint leaves. This recipe will fill about 50 small punch glasses. Mrs. Walter S. Campbell. GRAPE JUICE. To one gallon of grapes after freed from stem and washed add 3 pts. water. Let come to boiling point and boil two minutes. Strain through cloth and sweeten to taste, return to fire and boil five minutes. Strain again. Put in bottles and seal immediately. Mrs. G. C. Chick, Lexington, Ky. 82 ATLANTA WOMAN'S CLUB COOK BOOK A REFRESHING DRINK. 1/2 glass orange juice. 1 t-spoon ginger ale. Sugar to taste. Crushed ice. Mrs. LeRoy Rogers. CHOCOLATE MILK FLOAT. 1 glass milk. Chocolate sauce. Vanilla ice cream. Combine milk and chocolate sauce, add spoonful of ice cream to each glass and shake well. Mrs. Alec Halstead. EGG NOG. 5 eggs. 4 this, sugar. 1 pt. cream. 1 t-spoon vanilla. Beat eggs separately. Whip cream stiff and combine with egg yolks, folding in whites last. Serves 8 people. Mrs. Walter S. Campbell. FRUIT PUNCH. 1 can grated pineapple. 3 cups hot water. 10 oranges, (juice). 6 lemons, (juice). 1 cup tea. 1 qt. strawberry or white grape 1 gal. ice water. juice. 3 cups sugar syrup. Combine mixtures and place on ice. Add ice water and garnish with strawberries and mint leaves. Mrs. D. F. Stevenson. RASPBERRY SHRUB. 3 qts. raspberries. 1 qt. mild vinegar. 2 cups sugar to each pint of juice. Pour vinegar over raspberries and let stand over night. Drain through double thickness of cheesecloth. Measure juice and to each pint allow 2 cups sugar. Boil 30 minutes. Pour into jars or bottles when cold. Mrs. Clyde Allison Stevenson. FRUIT PUNCH. 6 dozen lemons. 1 dozen oranges. 14 lb. tea. Cherries to suit. 3 cans grated pineapple. 3 gals, water or 4 qts. ginger 6 cups water. ale. 8 cups sugar. Heat sugar with water until thoroughly dissolved. Add plain water to tea. Mix in fruit and juices. Serves 125 people. Mrs. Jack Branch. BEVERAGES 83 HOT CHOCOLATE. 11/2 squares chocolate. 5 t-spoon sugar. Pinch salt. 1 cup boiling water. 3 cups milk. 1/2 t-spoon vanilla. Melt chocolate over hot water. Add sugar, salt and boiling water. When smooth, add heated milk and cook 10 minutes. Then beat with dover egg beater and flavor. Top with whipped cream. Mrs. A. C. Plage, Beverage Chairman. ELDER FLOWER BEVERAGE. 1 qt. Elder flowers. 9 lbs. sugar. 3 gals, water. 3 lbs. seeded raisins. Pick flowers from stems, add sugar to water and boil, and pour over flowers. Dissolve 2 yeast cakes in luke warm water. Stir night and morning for 7 days, add raisins seeded and chopped, after which stir once a day for 10 days. Strain and bottle, being careful not to cork tightly until fermentation ceases. A tested and tried recipe many years old. Mrs. A. McD. Wilson, Pres. Gen. of Southern Confed. Mem, Assn. ICED MILK CHOCOLATE. 1/2 cup sugar. 1/2 Pt. boiling water. 2 tbls. cocoa. l^ t-spoon salt. Mix cocoa and sugar, add water, boil 3 minutes, add salt. This makes a rich smooth paste. Place 3 tbls. in a glass, fill with 2/3 milk and 1/3 water and crushed ice. Mrs. Arthur W. Chase. CLUB PUNCH. 1 gal. ginger ale. 1 qt. brick orange ice. Put ginger ale in punch bowl with orange ice and dip up some of the orange ice with each glassful of ginger ale. Mrs. Jack Cornell, Buffalo, N. Y. ORIENTAL PUNCH. 11/2 cups orange juice. 6 cloves. 1/2 cup lemon juice. 1 inch stick cinnamon. 1 cup sugar. Fresh mint leaves. 1 cup water. 1 drop oil of peppermint. Preserved ginger, (size of wal- Green coloring, nut). Boil together for five minutes the sugar, water, cloves, cinnamon, and ginger Cool, add fruit juices, strain, add coloring, and peppermint. Let stand one hour in covered dish, then pour over large cake of ice in punch bowl, and garnish with mint leaves. Mrs. Newton C. Wing. 84 ATLANTA WOMAN'S CLUB COOK BOOK 1 gal. tea, 1 lemon. 14 bottle ginger ale. ICED TEA. 1 orange. 1 lime. Mrs. A. L. Milligan. FOR A SUMMER DRAUGHT. Juice 1 lemon. 1 cup cold water. Sugar to taste. 1/2 t-spoon carbonate of soda. When well mixed put in the soda, stir well and drink while ef- fervescing. Mrs. C. J. Stovel. STRAWBERRY WATER. 1 cup strawberries. 1/2 lb. pulverized sugar. 11/2 pt. cold water. Juice 1 lemon. Crush berrries and add rest of mixture, pouring through fine sieve. Ice. Mrs. Shelley Newman. GINGER ALE FRUIT PUNCH. 1 cup sugar. % cup hot tea. % cup orange juice. 1/4 cup lemon juice. 2 cups ginger ale. 2 cups charged water. Mix cup sugar with hot tea. Stir until sugar is dissolved. Adc orange juice, lemon juice and a few thin slices of orange and ba- nana. Pour into punch bowl over large square of ice and just before serving add ginger ale and charged water. Mrs. D. F. Stevenson. GRAPE JUICE. 10 lbs. nearly ripe grapes. 3 cups water

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