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Grapes

(Fruits) - (The Community Cook Book)







Put bunches in a colander and pour cold water over them. Drain and

chill, and arrange prettily on dish. Always be sure to remove the

imperfect grapes.

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SPICED GRAPES

Pulp seven pounds of Concord grapes; cook the pulp and skins until soft;
put them through a fine sieve; then add four and one-half pounds of
granulated sugar, one pint of cider vinegar, two tablespoons of ground
cinnamon, and two tablespoons of ground cloves. Bring to a boil; then
cook slowly for one and one-half hours. Put in an earthen crock when
cool.
This recipe may also be used with currants; use five pounds of sugar
instead of four and one-half pounds.
GREEN OR YELLOW PLUM TOMATO PRESERVES
Wash and dry four pounds of small yellow or green tomatoes and prick
each one in five or six places. Stir three pounds of sugar in one-half
cup boiling water until dissolved; add the tomatoes and cook until
clear. When half done add the juice and the rind of two lemons sliced
very thin. When the fruit is clear remove it with a skimmer; put in
small jars, filling them two-thirds full. Boil the syrup fast for a few
minutes longer or until thick and syrupy, fill up the jars; cover with a
cloth until the next day; then cover closely and stand away in a cool
place.

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SPICED GRAPES. MRS. G. A. LIVINGSTON.

One pound of fruit, one-half pound of sugar, one pint of vinegar, two
teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful
of allspice. Cook pulp and skins separately.

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SPICED GRAPES. MRS. ELIZA CORWIN, MT. GILEAD, OHIO.

Wash the bunches carefully. Use two or three gallon jars. Put a
thick layer of brown sugar on bottom of jar; then a layer of bunches
of grapes; sprinkle on a few whole cloves, allspice, and stick
cinnamon. Alternate layers of sugar and grapes as above until jar is
full. Turn plate on top; put on weight; tie cloth closely over top;
put in cool place. The grapes are nice served with cold meats. The
syrup can be used for cake, puddings, mince pies, etc. Towards
spring, strain all that is left in the jar through a flannel cloth;
bottle it, and use through summer; use for dysentery. A few spoonfuls
in ice water makes a pleasant drink for hot days.

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SPICED GREEN GRAPES

From MRS. H.J. PETO, of Arizona, Alternate Lady Manager
Wash the berries carefully and drain in a colander. For each quart of
fruit add two cups granulated sugar and one-half cup of pure cider
vinegar. Put all in a porcelain lined sauce pan, set on the stove and
scald thoroughly; then add one-half dozen cloves and one and one-half
ounces stick cinnamon for each quart of berries. While the fruit is
hot, pour into glass jars and cover at once; it will be ready for use
in three or four days. A delicious relish.

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To Dry Grapes

Take the large Bell-Grapes, just before they are ripe; stone them in

Bunches, and put them into scalding Water, covering them close with

Vine-Leaves, and a Cover on the Pan; keep them in a Scald, putting

them on and off the Fire 'till they are green; then give them a Boil

in the Water, drain them on a Sieve, and to every Pound of Grapes

make a thick Syrup of a Pound and a Half of clarify'd Sugar; and

when the Syrup is cold, put in the Grapes, and scald them every Day

'till the Syrup is thick, but never let them boil; then lay them out

on Earthen Plates, and sift them very well with Sugar; dry them in a

Stove, and turn and sift them every Day.

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To Preserve Grapes

Peel the Grapes and stone them; put them in a Pan, cover them very

close; first let them boil, and set them sometimes on and off the

Fire, 'till they are very green; then drain all the Juice from them;

and to a Pint of Grapes put a Pound and a Half of Sugar, and half a

Pint of Apple-Jelly; let them boil very fast 'till they are clear,

and jelly very well: Put them in Pots or Glasses, with Paper close

to them.

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Spiced Grapes

Seven pounds grapes, one pint vinegar, three and one-half pounds sugar

(or more if you like), one-half ounce ground cloves, one-half ounce

ground cinnamon. Slip the pulp out of the skins, scald it, then pass

through a sieve to seed. Then put the juice and skins and all the

seasoning together and boil fifteen minutes.

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Preserved Grapes

Eight pounds will make one dozen and a half tumblers. To the grapes put

an equal weight of sugar; then squeeze the pulp from the skin. Cook the

pulp a few minutes and rub through a wine sieve to separate the seeds.

Cook skins in the same water until soft (if you have no water left in

the kettle, add some); skim them out and put in sugar. When it begins to

cook put in pulp and skins, and cook slowly until they jelly. It should

form a moderately stiff jelly.

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Grapes To Dry

Scald bunches of grapes in water till they will peel; when they are

peeled and stoned, put them into fresh cold water, cover them up close,

and set them over the fire till they begin to green. Then take them out

of the water and put them to the syrup; after it has been well skimmed.

Cut a paper that will exactly fit the skillet, and let it rest upon the

syrup. Cover the skillet, and set it over a slow fire, till the grapes

look green; put them into a thicker syrup, and, when they are as green

as you wish them to be, take them out of the syrup, and let them dry in

the stove in bunches.

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Grapes To Preserve

Stone your grapes, and peel off the skin; cover them and no more with

codling jelly, and let them boil fast up: then take them off the fire,

let them stand until they are cold, and boil them again till they become

green. Put a pound of sugar to a pint of the grapes, and let them boil

fast till they jelly.









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