Grape Juice Recipe

MRS. J. MACNAUGHTON.



Pick over and wash your grapes. Concords are said to be preferable. Put

them in your porcelain kettle with just enough water to prevent

sticking. When the skins crack remove from fire, pour into a flannel

bag, not more than a quart at once, and press out the juice. Add nearly

half as much sugar as juice and return to the kettle. When the sugar is

all dissolved and the juice boiling, pour into cans and seal. Pint cans

are preferable; when opened this can be diluted with water to suit the

taste, and will keep perfectly sweet for several days if kept in a cool

place.

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