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Classic
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page 510
stem the grapes carefully and wash well. Put them into a preserving kettle,
cover and heat slowly. Stir frequently and cook until the fruit is well broken
and has boiled. Take from the fire and squeeze through a jelly bag. Measure the
juice into a porcelain kettle and set upon the stove to boil. For each pint of
juice allow 1 pound of granulated sugar, and while the juice is boiling place
the sugar on tin pans and put it in the oven, stirring often. When the juice has
boiled steadily 20 minutes add the hot sugar and stir rapidly until it
dissolves. It will make a hissing sound as it falls in, and melt quickly. Let
the jelly boil up once and take from the stove. Have the glasses heated by
standing them in hot water and pour the liquid jelly into them. When it is
perfectly cold cover the glasses. Jelly of two colors and different flavors may
be made with the same grapes by separating the pulp and skins from the grapes
and cooking each one by itself. One will be purple and the other amber.
22. Spiced Grapes. Grapes make an excellent spiced fruit. To prepare them, pick
from the stems 7 pounds of ripe grapes and separate the pulp from the skin. Put
the skins into a preserving kettle over the fire with enough water to prevent
them from burning. In an other kettle place the pulp and cook until it will
press easily through a sieve to remove the seeds. Add the strained pulp to the
skins with 1/2 pint of sharp vinegar and 1 ounce each of white cloves, allspice
and cinnamon. Boil together until it is thick and put into jelly glasses.
23. Grape Sherbet. Grape juice makes a fine sherbet. Put into a saucepan 1/2
pound of granulated sugar and 1 quart of water. Let it boil a few moments. Take
from the fire and add the juice of 1 lemon and a tablespoonful of gelatine that
has been dissolved in a gill of water. When cool add 1/2 pint of juice from any
dark, rich grape, and turn into a freezer and freeze. When frozen, and before
you remove the beater add the white of an egg beaten to a froth with 1
tablespoonful of powdered sugar. Stir thoroughly into the sherbet. Cover and
repack. Stand in a cool place for 2 hours.
24. Canned Green Gages. For canning green gages or blue plums prick the fruit
with a fork to prevent
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