Boston Cooking-School cook book

Ways to use canned fruit juices. Dilute with ice, water, ginger ale or charged water. If desired, add a sprig of mint, or sweeten each glass with an after-dinner mint. Serve as a luncheon beverage or for children’s party or afternoon or evening refreshment. On a winter evening, serve hot Mulled Grape Juice (p. 44) with thin cream cheese and chopped nut sandwiches. For special combinations, see Fruit Beverages, p. 43 and following. GRAPE JUICE 10 pounds grapes 1 cup water 3 pounds sugar Heat grapes and water in enamel kettle until stones and pulp separate. Strain through jelly bag, add sugar, heat to boiling point, and bottle. This will make 1 gallon. Serve diluted with equal quantity of cold water. GRAPE JUICE (Simple Method) 2 cups a 4 cup sugar } for each quart jar Boiling water : Wash the grapes and remove stems. Put them in clean, hot jars and add the sugar and enough boiling water to fill the jars to overflowing. Completely seal. Store them in a cool, dry place. Allow to stand 3 or 4 months before serving. Strain before serving. Do not dilute. If too sweet, add lemon juice before serving. RASPBERRY SIRUP 2 quarts raspberries or 1 quart sugar half strawberries or 34 cup cold water currants Pick over and mash fruit, sprinkle with sugar, cover, and let stand overnight. Add water, bring slowly to boiling point, and cook 20 minutes. Force through a double thickness of cheesecloth, again bring to boiling point, fill small glass jars to overflow, and adjust covers. Use as foundation for beverages, ices or sauces. Grape and Apple Sirup. Use 2 quarts Concord grapes and 4 Astrachan apples. MARYLAND RASPBERRY SHRUB One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and part brandy. Mix thoroughly. Bottle for use. RASPBERRY SHRUB 5 quarts red raspberries 1 quart mild vinegar Let stand 24 hours, then strain. Add 1% pound sugar to each quart of juice. Let come to boil, cool and bottle. One dozen cloves put in add to the flavor. APPLE JELLY Porter or Astrachan apples make a delicious-flavored jelly; _Gravensteins, a spicy jelly. Extract juice (p. 742), using 214 cups of water to 4 pounds of apples for first extraction. Pare apples if a light-colored jelly is desired, or use Pearmain, Greenings, or crab apples. Measure juice, heat to boiling point, and add % amount of sugar. Stir slowly but constantly until sugar dissolves. Boil rapidly until mixture reaches jelly stage (p. 743). Skim, fill glasses, cool, seal, label, and store.* Crab Apple Jelly. Leave apples whole. Mint Jelly. Make in small quantities, as its color is apt to fade with time. Use light-colored apples, pared apples, or crab apples. Cook mint leaves with the juice or flavor to taste with spearmint extract, when jelly is ready to pour into glasses. Color delicately with green vegetable coloring. Quince Jelly. Use quinces in place of apples. Remove seeds from fruit. Quince parings are often used for jelly, the better part of the. fruit being used for canning. Rose Geranium Jelly. Place a rose geranium or pineapple geranium leaf in each glass as it is being filled with apple jelly. Keep leaf suspended in jelly until jelly is almost cool. Or add leaves to boiling sirup and remove before filling glasses. Strawberry Jelly. Extract juice from 5 pounds of red Astrachan apples. Measure and add 1 quart of strawberry juice. Add juice of 44 lemon. Finish as above. CURRANT JELLY Cherry currants make the best jelly. Equal proportions of red and white currants are considered desirable and make a lightercolored jelly.