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SPICED GRAPES

(Preserved Fruit) - (The International Jewish Cook Book)







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 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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