Grape Fruit
(Shaddock.)
This fruit was named for Captain Shaddock, who first brought it from the
East Indies. It is delicious, and supposed to have medicinal value. It
is refreshing served for breakfast, but may be used as first course for
any meal. It should be prepared several hours before needed. Cut in
half, remove center pulp with scissors or sharp, small knife; cut each
section away from pulp, put two tablespoonfuls powdered sugar and a
Maraschino cherry in center of each half. Place in cool place till ready
to serve.
More
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Graham Bread
Half a pint of milk, half a pint of water, a pint and a half of white flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid water. Scald the milk and add the half pint of boiling water, set away to cool. Put the flour into the bre... Graham Bread
Two cups graham flour, one and a half cups sour milk, one tablespoon N. O. molasses, one scant tablespoon soda, one tablespoon salt.--Miss F. L. Raymond. * * * ... Graham Gems
To one quart of sweet milk, four cups of Graham flour, a teaspoonful of salt. Stir together and beat well, the longer the better. Have the gem pans very hot, brush well with butter, half fill them with the batter and bake thirty-five minutes. ... Graham Gems
One pint graham flour, one pint flour, one-half cup sugar, one pint sour milk, little salt, and small teaspoon soda.--Mrs. W. H. Nash. * * * ... Graham Gems
One cup sour milk, tablespoon of molasses, pinch of salt, half teaspoon soda, graham flour.--Mrs. Hugh Parry. * * * ... Graham Gems
Two cups graham meal, two cups flour, three cups sour milk, two large spoons sugar. Salt. Soda according to condition of the milk.--Mrs. C. H. Bailey. * * * ... Graham Muffins
MADAME J. T. One cup Graham flour, one half cup ordinary flour, three quarters cup milk two tablespoons sugar, one large teaspoon baking powder, one large tablespoon butter, one beaten up egg and salt. ... Graham Popovers
Beat three eggs very light, and add to them one tablespoonful of sugar, one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a pint each of Graham and white flour, stir the eggs and milk gradually into this and beat until perfectly sm... Graham Pudding
MRS. W. W. HENRY. One and one half cups of graham flour, one cup of milk, one half cup of molasses, one cup chopped raisins, one half teaspoonful salt, one teaspoonful of soda. Sift the graham in order to make it light, but return the bran to the... Graham Pudding
One and one-half cup of Graham flour, one cup sweet milk, one-half cup molasses, one cup chopped raisins, one-half teaspoonful salt, one level teaspoonful soda. Sift the Graham flour to make it light and return the bran to the sifted mixture; dissol... Graham Pudding
Two cups of Graham flour, one cup of milk, one cup of Porto Rico molasses, one cup of raisins stoned and slightly chopped, one egg, one even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half teaspoonful of cloves, a little nutmeg, if... Graham Pudding
1 cup molasses 1 cup sweet milk 1 1/2 cups graham flour 1 egg 1 tablespoon butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon soda 1 cup raisins ... Graham Rolls
2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of cream of tartar. Mix all together, and to it add cold water; make thin and bake in a gem baker, which has been already heated and greased. Bake in a hot oven. ... Grandmother Sawtelle's Pea Soup
Soak a quart of dried peas over night. In the morning put them on to boil with fragments of fresh meat; also cloves, allspice, pepper and salt. Let boil until soft, then strain through a colander. Have some pieces of bread or crackers inch square, a... Grandmother's Cookies
One cup of sugar, one half cup of Armour's Simon Pure Leaf Lard, one half teaspoon of salt, one egg well beaten, two cups of flour in which two teaspoons of baking powder have been mixed, one cup of sweet milk and one teaspoon of lemon extract. Roll... Grandmother's Sponge Cake
One pound sugar (leave a little out for top of cake), one-half pound flour, the grated rind and juice of one lemon, twelve eggs (leaving out the yolks of eight of the eggs). Beat the yolks (four) light, then add sugar and beat very hard. Mix in the ... Grape Fruit
(Shaddock.) This fruit was named for Captain Shaddock, who first brought it from the East Indies. It is delicious, and supposed to have medicinal value. It is refreshing served for breakfast, but may be used as first course for any meal. It shoul... Grape Fruit Pie
First bake a shell as for lemon pie, then make a filling as follows: Mix one tablespoon of cornstarch in a little cold water, and over this pour one cupful of boiling water. To this add the juice of two grapefruits, the grated rind and juice of one ... Grape Fruit Sandwiches
Spread any crisp cracker with a thin layer of grape fruit marmalade, put on top another cracker and serve at once. ... Grape Jam
Press with the fingers the pulp from grapes--Muscat or Concord grapes make the best jam--seed and measure them, allowing a cup of sugar to each cup of fruit. Put the skins on and cook until tender, when almost done add the pulp, and when all is tend... Grape Jelly
MRS. GEORGE ELLIOTT. Mash the grapes in a preserving pan, put them over the fire and cook until thoroughly done. Strain through a jelly bag and to each pint of juice allow one pound of sugar. Boil the juice rapidly for ten minutes, add the sugar ... Grape Jelly
Wild grapes make the best jelly, though the other kind are more frequently used. Pick them over, wash and remove stems, put into kettle, heat to boiling point, mash and boil thirty minutes, strain through coarse strainer, then allow juice to drip th... Grape Jelly
Dissolve one ounce of gelatine, (cost eight cents,) in half a pint of cold water. Break one pound and a half of grapes, (cost ten cents,) in an earthen bowl with a wooden spoon; strain the juice without pressing the grapes, through clean muslin, thr... Grape Jelly
Pick grapes from the stem, wash, crush, and boil twenty minutes. Then put in jelly-bag to drip overnight, but do not squeeze. Next day measure juice, boil ten minutes, add an equal amount of sugar that has been warming, boil three minutes, or until ... Grape Juice
MRS. GEORGE LAWRENCE. To ten pounds grapes (Concord), two pounds white sugar, wash grapes, cover them with water in preserving kettle, and boil for thirty minutes, strain through coarse cheese cloth, let cool, add sugar, boil twenty minutes longe... Grape Juice
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... Grape Juice
Many people are not aware of the excellent qualities of this delightful and refreshing beverage. It is soothing to the nerves and aids the appetite. When prepared according to the recipe given below it makes a delicious and wholesome drink for perso... Grape Juice
5 lbs Concord Grapes 1 quart water sugar Boil grapes five to ten minutes. Then strain through a wire strainer and afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle and seal. ... Grape Juice
Grape-juice is the most nourishing kind of a fruit drink, and every family ought to put up enough in the fall when grapes are plentiful and cheap to last all winter. First pick the fruit from the stem, wash and put on in water enough to cover. Cook ... Grape Juice And Egg 270 Calories
1 egg 1/2 cup rich milk 1 tablespoon sugar 1/4 cup Welch's Grape Juice Beat yolk and white separately very light. To the yolk add milk, sugar and grape juice, and pour into glass. To the white add a little... Grape Juice Cup
Soak the grated rind of one orange in the juice of one lemon for 15 minutes. To this add a cupful of boiling water and a tablespoon of sugar. Place in a saucepan of granite ware and add one quart of unfermented grape juice, four whole cloves and ... Grape Pie
Grapes make the best pies when very tender and green. If not very small, they should be stewed and strained, to get out the seeds, before they are made into pies--sweeten them to the taste when stewed. They do not require any spice. If made into a p...