Fruit recipes

Heat grapes over boiling water till soft, then simmer gently thirty minutes. Let cool a little and press through colander. Weigh pulp, allowing one and one-eighth pounds sugar for each pound of pulp. Cook together, simmering and stirring carefully till it thickens into jam consistency, when place in small jars. Either ripe or green. grapes or half and half may be used for this. (The wild grapes will not harden as well.) Lemon rind may be added. RAISINE This is the famous French marmalade or “butter,” using equal weight of grapes and pears. Simmer the grapes alone first, till soft, in just a little water, having washed, seeded, and stemmed them. Press through colander and add the pears, uncooked but pared, cored, and sliced. Simmer and stir till thick when sweeten and strain and place in jars. BRANDIED GRAPES (White or Purple) Remove all imperfect grapes from the bunches and prick each one left on the bunches in two or three places. Place a laver of powdered sugar on the bottom of the jars to be used, then put in a bunch of grapes, alternating sugar and grapes till jars are nearly full. Fill up remaining space with brandy; cover jars and set away. GRAPE FARINA Stew clean, stemmed grapes till soft enough to put through a sieve. Allow for each cup of this two tablespoons of farina and proceed as for blackberry farina. GRAPE SOUP Allow a half pint of sugar to a pint of water and simmer clear before adding a quart of grape juice (Press ripe grapes through a sieve) and juice of a lemon. Have softened a tablespoon of tapioca and simmer till clear with the. juice. Remove and serve hot or cold; for the latter cooling and adding shaved ice. GRAPE SANDWICHES Seed and slice thin, skinned, white grapes; mix with chopped nuts and apples, binding together with French dressing and spread on buttered rounds of thin-sliced white bread. [illustration: sea or shore grape tree, sea or shore grapes, snow grapes] SEA OR SHORE GRAPE TREE SEA OR SHORE GRAPES SNOW GRAPES Wash and dry carefully bunches of grapes, large or cut into smaller clusters. Fasten a looped string to each stem. Whisk the white of an egg partially and in this dip the clusters then sift over them powdered sugar till they are thickly covered. Hang by the strings over plates or lay on platters and set on ice for several hours. GRAPE SHERBET OR WATER ICE Make a syrup of three-fourths pound sugar to a pint of water. When cool add one pint of grape juice and freeze. A tablespoon of orange or lemon juice brings out the flavour. For the sherbet add the usual whipped eggs when half frozen. GRAPE ICE CREAM This may be made with the fresh or preserved grape juice. Prepare a simple custard or ice cream foundation (See Introductory Recipes). Sweeten well when put on the stove; let scald, and cool, then partly freeze before adding the grape juice (in proportion of one pint grape juice to one quart of ice cream or custard mixture). RAISINS STEWED WITH APPLES See Apples. RAISIN-CURRANT JAM See Currants. SAUCE OF RAISINS AND CURRANTS Stem and mash a quart of ripe currants and place with them three-fourths pound of brown sugar. When these have come to boiling point. and have been skimmed mix in three-fourths pound of seeded raisins or the smaller seeded raisins. Let all cook together till raisins are thoroughly soft, skimming well and stirring after skimming. Let cool and serve as sauce or dessert. RAISIN WINE AND SHERRY See Grape recipes above. RAISINS AND RICE