Gooseberries with Currant Juice. — The tops and tails being removed from the gooseberries, allow an equal quantity of finely-pounded loaf sugar and put a layer of each alternately into a large, deep jar; poUr into it as much dripped red currant juice as will dissolve the su^r, adding its weight in sugar. The next day put all in a. preserving pan, boil it, and put up as other jams. Grape Marmalade. — Choose ripe grapes of any familiar kind, and place them in the preserving kettle with just enough water to prevent their burning. Cook slowly at the side of the stove until they are well broken and mashed. Then press through a sieve and measure the pulp. For each pint allow half a pound of sugar✪ Grape Marmalade. Place the grape pulp over the fire, boil for 20 minutes, add the sugar and boil from 10 to SO minutes longer, or until a drop of the mixture when put on a plate will retain its shape without spreading. Stir constar^tly while cooking. Skim carefully from time to time and when done pack in small jars. Grape and Apple Marmalade.— Many people do not care for the flavor of the Clinton grape, but it is excellent to use with sweet apples in mar- malade, following a New England recipe, in which the wild frost grape is ordinarily used. Heat four pounds of stemmed and pulped grapes until the seeds are free of pulp. Have four pounds of sweet apples pared, cored, sliced and steamed until tender. Sift the grape pulp, add the apples,. turn into a kettle set on asbestos mat or back of range and simmer slowly for two hours; measure, add sugar in the proportion of three-quarters of a pound to 3 pint of pulp, and cook until a little, chilled on ice, shows that it is Stiff enough to retain its shape. Turn into jelly glasses and seal. Grape Preserves. — Press the pulp out of each grape; boil the pulps until tender, then press through colander to remove the seeds; mix the skins with the pulp and juice; add as many cupfuls of sugar as there are of grapes and boil together until thickened. Green grapes are preserved by cutting each grape in halves, taking out the seeds, then adding an equal quantity of sugar and boiling all together until the right consistency; seal while hot. Spiced Grapes. — Press the skins from the grapes and put the pulp through the colander; add the skins and weigh. To every pound of grapes add one cupful of vinegar, two ounces of powdered cinnamon, one ounce of powdered cloves and three and a half pounds of sugar; boil an hour and a half until thick, then bottle. Small Damson plums are very nice prepared in the same way. Marmalades. — One simple process will serve for all kinds of marma- lade, and that is to cook the fruit in its own juice to a state of collapse. Then press through a colander, measure, bring to a boil, and skim, before in THE RURAL COOK BOOK. additiB: the sugar— meature for measure. Cook with care after the sugar scum begins to thicken. When the juice rolls up a jelly on a cold silver spoon, the marmalade is ready for pint can, or for glasses, covered when cold with one-fourth inch, at llie least, of hot paraffin. All the small fruits make delicious marmalades when pressed through a fine colander or sieve to remove the seeds. Grapes and blackberries do not require full measure for measure of sugar. Plums are easily converted into a palatable mar- ' malade after removing the pits, but they are more easily made into pre- serves, the same as peaches, and quinces; both are too good for marma- lades. By the following method clingstone peaches can be utilized, also imperfect pears and quinces. Pare the peaches and cut into pieces as small as a cherry, pack into a measuring dish and note the amount. Add water to prevent burning and cook thoroughly before adding the sugar — measure for measure. Boil with care the same as for marmalade, and place in airtight cans.

AI-modernized reading of the original text

Gooseberries with Currant Juice. — The tops and tails being removed from the gooseberries, allow an equal quantity of finely-pounded loaf sugar and put a layer of each alternately into a large, deep jar; pour into it as much dripped red currant juice as will dissolve the sugar, adding its weight in sugar. The next day put all in a. preserving pan, boil it, and put up as other jams. Grape Marmalade. — Choose ripe grapes of any familiar kind, and place them in the preserving kettle with just enough water to prevent their burning. Cook slowly at the side of the stove until they are well broken and mashed. Then press through a sieve and measure the pulp. For each pint allow half a pound of sugar. Place the grape pulp over the fire, boil for 20 minutes, add the sugar and boil from 10 to SO minutes longer, or until a drop of the mixture when put on a plate will retain its shape without spreading. Stir constantly while cooking. Skim carefully from time to time and when done pack in small jars. Grape and Apple Marmalade.— Many people do not care for the flavor of the Clinton grape, but it is excellent to use with sweet apples in marmalade, following a New England recipe, in which the wild frost grape is ordinarily used. Heat four pounds of stemmed and pulped grapes until the seeds are free of pulp. Have four pounds of sweet apples pared, cored, sliced and steamed until tender. Sift the grape pulp, add the apples,. turn into a kettle set on asbestos mat or back of range and simmer slowly for two hours; measure, add sugar in the proportion of three-quarters of a pound to 3 pint of pulp, and cook until a little, chilled on ice, shows that it is stiff enough to retain its shape. Turn into jelly glasses and seal. Grape Preserves. — Press the pulp out of each grape; boil the pulps until tender, then press through colander to remove the seeds; mix the skins with the pulp and juice; add as many cupfuls of sugar as there are of grapes and boil together until thickened. Green grapes are preserved by cutting each grape in halves, taking out the seeds, then adding an equal quantity of sugar and boiling all together until the right consistency; seal while hot. Spiced Grapes. — Press the skins from the grapes and put the pulp through the colander; add the skins and weigh. To every pound of grapes add one cupful of vinegar, two ounces of powdered cinnamon, one ounce of powdered cloves and three and a half pounds of sugar; boil an hour and a half until thick, then bottle. Small Damson plums are very nice prepared in the same way. Marmalades. — One simple process will serve for all kinds of marmalade, and that is to cook the fruit in its own juice to a state of collapse. Then press through a colander, measure, bring to a boil, and skim, before adding the sugar— meature for measure. Cook with care after the sugar scum begins to thicken. When the juice rolls up a jelly on a cold silver spoon, the marmalade is ready for pint can, or for glasses, covered when cold with one-fourth inch, at llie least, of hot paraffin. All the small fruits make delicious marmalades when pressed through a fine colander or sieve to remove the seeds. Grapes and blackberries do not require full measure for measure of sugar. Plums are easily converted into a palatable mar- ' malade after removing the pits, but they are more easily made into preserves, the same as peaches, and quinces; both are too good for marmalades. By the following method clingstone peaches can be utilized, also imperfect pears and quinces. Pare the peaches and cut into pieces as small as a cherry, pack into a measuring dish and note the amount. Add water to prevent burning and cook thoroughly before adding the sugar — measure for measure. Boil with care the same as for marmalade, and place in airtight cans.

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Grape Marmalade

The Rural cook book