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 pie without stewing, put to each layer
of grapes a thick layer of sugar, and a table-spoonful of water.
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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... Grape Preserves
Wash the grapes, weigh, having equal weight of sugar and grapes; then pulp the grapes, put the pulp in a kettle and boil twenty-five minutes. Rub through a sieve; return this to the kettle, add the sugar, and boil thirty minutes, then put in the ski... Grape Wine
MRS. E. A. PFEIFFER. Take fresh blue grapes, stems must be green, mash well, put in preserving pan, and warm, not boiling heat, strain, first through cheese cloth, then through flannel, return to pan, sugar to taste, bring to boiling heat, bottle... Grape Wine
Bruise the grapes, which should be perfectly ripe. To each gallon of grapes put a gallon of water, and let the whole remain a week, without being stirred. At the end of that time, draw off the liquor carefully, and put to each gallon three pounds of... Grape Wine
Pick and squeeze the grapes; strain them, and to each gallon of juice put two gallons of water. Put the pulp into the measured water; squeeze it, and add three pounds and a half of loaf-sugar, or good West India, to a gallon. Let it stand about six ... Grape Yolk 150 Calories
1 egg 1 tablespoon sugar Speck salt 2 tablespoons Welch's Grape Juice Separate egg. Beat yolk, add sugar and stand aside while the white is thoroughly whipped. Add the grape juice to the yolk and pour this... Grapefruit Ice
1/4 cup grapefruit juice 1/4 cup water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water. Remove juice from grapefruit, strain and add remaining ingredients, and freeze to a mush. Serve in sections of grapefruit. ... Grapes
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. ... 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 syru... 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 pi... Gravy
For roast meat, merely dissolve, after a little soaking, a tin of Nelson's Extract of Meat in a pint of boiling water. For poultry or game, fry two onions a light brown, mince a little carrot and turnip, put in half a teaspoonful of herbs, tied in m... Gravy Soup No 1
Put two pounds of gravy beef, cut in small pieces, with pepper, salt, some whole pepper, and a piece of butter, the size of a walnut, into a stewpan. When drawn to a good gravy, pour in three quarts of boiling water; add some mace, four heads of cel... Gravy Soup No 2
Take two ox melts, cut them in pieces, season them with pepper and salt, and dredge them with flour. Shred two large onions, fry them of a nice brown colour, put them at the bottom of the saucepan with a piece of butter. Take one ox rump, stew it wi... Gravy Soup No 3
Cut the lean part of a shin of beef, the same of a knuckle of veal, and set the bones of both on the fire, in two gallons of water, to make broth. Put the meat in a stewpan; add some lean bacon or ham, one carrot, two turnips, two heads of celery, t...