GRAPE JAM CAKE. MRS. J. EDD THOMAS.
This may be made like blackberry jam cake, only substituting grape jam
for the blackberry.
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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... GRAPE SHERBET
Grape sherbet was made in this manner: The grapes were washed, picked from the stems and placed in a stew-pan over the fire. When hot remove from the fire and mash with a potato-masher and strain through a jelly bag, as if preparing to make jelly. Boil to... GRAPE SHERBET
3 cups milk 1 tablespoon cornstarch 3 eggs 1 cup sugar 1/8 teaspoon salt 1 cup chopped mixed fruit Scald milk in double boiler. Mix cornstarch with little cold milk; add beaten eggs, sugar and salt; mix well and add slowly to scalded milk, stirring until ... GRAPE WATER ICE
1 pint of currant juice 1 pint of raspberry juice 1 pint of water 3/4 pound of sugar Add the sugar to the water, stir until boiling, boil five minutes, and, when cool, add the raspberry and currant juices, and freeze as directed. This wi... GRAPE-FRUIT COCKTAIL
Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds. Clean the shells; cut the edges with a sharp knife into scallops and throw them into cold water. Set the pulp on the ice. At serving t... GRAPE-FRUIT SALAD
Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir in white mayonnaise dressing. Remove all skin from the inside, of the grape-fruit and fill with the mixture, heapin...