GRAPE BUTTER
Separate pulp and skins of grapes. Allow pulp to simmer until tender,
then mash through a sieve and reject seeds. Add pulp to skins. Take
1/2 pound of sugar to one pound of fruit. Cook until thick, seal in
air-tight jars.
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GRAHAM BREAD.
One cup sponge, one cup warm water, one-fourth cup molasses, two tablespoons melted butter. Thicken with equal quantities of graham, and flour just enough to form a loaf; then raise. ... GRAHAM BREAD. MRS. A. C. AULT.
Two cups graham flour, one cup buttermilk, one-half cup sugar, one egg, one teaspoonful soda, one tablespoonful butter, a pinch salt. ... GRAHAM CHRISTMAS PUDDING
From MRS. LAURA F. COLEMAN, of Colorado, Lady Manager. Two pounds of beef; half pound suet; half pound butter; five pounds apples; two pounds raisins; two pounds seedless raisins; half pound citron; three tablespoonfuls cinnamon, two of mace, two of allsp... GRAHAM GEMS
2 cups flour 1/2 teaspoon salt 2 eggs 2 cups milk Sift together flour and salt. Make a well in flour, break eggs into well, add milk and stir from center until all flour is mixed in and until smooth. Pour into hot greased gem pans and bake 25 to 35 minute... GRAHAM GEMS
From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager. One and one-half teacup of mashed white potatoes; one-half teacup of melted lard; one and one-half teaspoon of salt; one teacup of yeast; two eggs; one tablespoon of sugar. This is the spo... GRAHAM MUFFINS
Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon of salt, two teaspoons of baking-powder, add to this one tablespoon of melted butter creamed with one-half cup of sugar and one well-beaten egg, moisten with one and one-half cups of m... GRAHAM PUDDING
One cup of molasses, 1 egg, 1 cup sweet milk, 1/2 teaspoonful soda, 1 teaspoonful of salt, 1 tablespoonful brown sugar, 1 cup raisins, 2-1/2 cups Graham flour. Mix all ingredients together. Steam three hours. ... GRAHAM PUDDING
From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board and Lady Manager. _ The Christmas pudding which I add was served up this Christmas on my table and pronounced delicious. Dyspeptics need not fear this "Plum Pudding" and it is rich enough... GRANDMOTHER'S BREAD CAKE
From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager. Two and one-half cups sugar, one cup butter, one cup milk, four cups flour, three eggs, one wine glass sherry; one wine glass brandy, one- half teaspoon soda, one pound raisins (stoned), ... GRANDMOTHER'S FRUIT CAKE (BAKED FOR MARY'S WEDDING)
1 pound butter. 1 pound sugar. 1 pound flour. 2 pounds raisins. 2 pounds currants. Spices of all kinds. 1/4 pound thinly sliced citron. 8 eggs. 1 tablespoonful molasses. 1 cup sour milk. 1 teaspoonful soda. Mix together in ordinary manner. Cream butter an... GRANDMOTHER'S MOLASSES CAKES
One quart of New Orleans molasses, 3 eggs, butter size of an egg. Place all together in a stew-pan on range, allow it to come to boil, stirring constantly, and when cool stir in one tablespoonful of saleratus dissolved in a very little vinegar, and about ... GRANDMOTHER'S POTATO SALAD
Put a pint of milk over the fire in a double boiler, add three level tablespoonfuls of cornstarch moistened in a little cold milk. Cook until thick and smooth. Take from the fire, add the beaten yolks of four eggs, and work in slowly two tablespoonfuls of... GRANDMOTHER'S RECIPE FOR "MINCE MEAT"
The day preceding that on which mince meat is to be prepared, boil 5 pounds of beef. To the well-cooked, finely-chopped meat add 10 pounds of tart apples, chopped into coarse bits; 2 pounds of finely-chopped suet, 2 pounds of large blue raisins, seeded; 2... GRAPE BUTTER
Separate pulp and skins of grapes. Allow pulp to simmer until tender, then mash through a sieve and reject seeds. Add pulp to skins. Take 1/2 pound of sugar to one pound of fruit. Cook until thick, seal in air-tight jars. ... GRAPE CONSERVE
Remove the stems and skins from five pounds of grapes and boil the pulp until tender; then press it through a sieve. Boil the skins of three juicy oranges until tender, then chop fine. Put the grape skins and the pulp into a saucepan; add the orange juice... GRAPE CONSERVE
Wash and drain ten pounds of ripe grapes, separate the skins from the pulp, stew pulp until soft, mash through a sieve, reject seeds. Place pulp and skins in a preserving kettle, add a half pound of seeded raisins and juice and pulp of 4 oranges. Measure ... GRAPE FRUIT
Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar, or loosen pulp; cut out pithy white centre; wipe knife after each cutting, so that the bitter taste may be avoided. Pour in white wine or sherry and sprinkle with powdered sugar, and ... GRAPE FRUIT MARMALADE
For this marmalade take 1 large grape fruit, 2 large oranges and 1 lemon. After thoroughly washing the outside of fruit, slice all as thinly as possible, rejecting the seeds. Measure and add three times as much water as you have fruit. Let all stand over ... GRAPE FRUIT PUNCH
Two cups of grape juice, 4 cups of water, 1-1/2 cups of sugar, juice of 3 lemons and 3 oranges, sliced oranges, bananas and pineapples. Serve the punch in sherbet glasses, garnished with Marachino cherries. ... GRAPE FRUIT SALAD
Cut the pulp from one grape fruit into small pieces, add an equal amount of chopped apples, a few English walnuts chopped coarsely. Serve on lettuce leaves with fruit salad dressing. This recipe was given Mary by a friend who knew her liking for olive oil... GRAPE JAM CAKE. MRS. J. EDD THOMAS.
This may be made like blackberry jam cake, only substituting grape jam for the blackberry. ... GRAPE JELLY
The Concord is the best all-round grape for jelly, although the Catawba grape makes a delicious jelly. Make your jelly as soon as possible after the grapes are sent home from the market. Weigh the grapes on the stems and for every pound of grapes thus wei... GRAPE JELLY
Cut the gooseberries in half, (they must be green) and put them in a jar closely covered. Set the jar in an oven, or pot filled with boiling water. Keep the water boiling round the jar till the gooseberries are soft, take them out, mash them with a spoon,... GRAPE PIE
Squeeze out the pulps and put them in one vessel, the skins into another. Then simmer the pulp a little and press it through a colander to separate the seeds. Then put the skins and pulps together and they are ready for the pies. ... GRAPE PIE
Pulp the grapes. Place pulp in a stew-pan and cook a short time. When tender mash pulp through a sieve to remove seeds. Add skins to pulp. Add one scant cup of sugar and rounded teaspoonful of butter. Line a pie plate with rich pastry, sprinkle over one t... GRAPE PRESERVES
Squeeze the pulp into one bowl and put the skins into another. Press the pulp through a sieve, weigh the grapes before you squeeze them and allow three-quarters of a pound of sugar to a pound of fruit. Put the strained pulp and sugar on to boil, the skins...