The home cook book

USES OF GRAPE-JUICE The uses are indeed many. It is used in sickness, convalescence, and good health ; as a preventive, restorative, and cure ; by the young, by persons in the prime of life, and by those in old age. It is used in churches for sacramental purposes; at soda fountains as a cool and refreshing drink; in homes, at hotels, and at restaurants as a food, as a beverage, as a dessert, and in many other ways. When people become accustomed to it they rarely give it up. When properly prepared, unfermented grape- juice can be made to please the eye by its color and attractive appearance, the sense of smell by its aroma or fragrance, the palate by its pleasant flavor. It is food and drink, refreshment and nourishment, all in one. Not a by-product, but made from fruit going to waste — one of the blessings given us, that some are too careless, others too ignorant, to make use of. FOOD VALUE OF GRAPE-JUICE The effects of unfermented grape-juice on the human system have been studied for a number of years, especially at the so-called grape cures so long in vogue in Europe. A smaller number of investigations have been made in laboratories. It is quite generally claimed that using a reasonably large amount of un fermented grape-juice with an otherwise suitable mixed diet is beneficial and that digestion is improved, intestinal fermentation diminished, and that gains in body weight result. It should not be forgotten that the abundant diet and hygienic methods of living practiced at the grape cures play an important part, but even taking all this into account it seems fair to conclude that some of the good results can be directly attributed to the unfermented grape-juice. Grape- juice contains the same kinds of nutrients as other foods. The percentage of water is high, and thus it resembles liquid foods more closely than solid foods. It is sometimes compared with milk, the most common liquid food. It contains less water than milk, more carbohydrates, and less protein, fat, and ash. Carbohydrates, largely present in the form of sugar, are the principal nutritive ingredients. It is evident, therefore, that grape- juice is essentially an energy-yielding food, and may help the body to become fatter, though it can not materially assist in building nitrogenous tissue. Sugars in moderate amounts are wholesome foods, and grape- juice offers such material in a reasonably dilute as well as palatable form. Undoubtedly the agreeable flavor increases the appetite, a by no means unimportant consideration. Besides the receipts given below many more are enumerated, such as grape lemonade, grape- juice plain, grape soda water, etc. GRAPE-JUICE AND EGG Put in the bottom of a wineglass two tablespoons of grapejuice. Add to this the beaten white of one egg and a little chopped ice; sprinkle sugar over the top and serve. This is often served in sanitariums. GRAPE NECTAR Take the juice of two lemons and one orange, one pint of grape-juice, one small cup of sugar, and a pint of water. Serve ice cold. If served from a punch bowl, sliced lemon and orange add to the appearance.