| Show TABLE e delicacies RECIPES FOR BOTH NEW AND OLD DISHES to prepare unfermented grape ju canned grape ju ce W th sugar ra s ne marmalade Mir malade Is an idea from france unfermented grape buce u and pic over sound concord grapes rejecting all that aie sott put in a stone ar and ilace this in a boiler with cold water to nearly the depth ot the jar alth a wooden spoon crush lightly when they begin to cool at same t me i shing the grapes from the toi of the jar toward the bottom cook abai t two ho irs or until the grapes are all softened then po i into a laige lag to drain do not pres or squeeze 01 the juice will be do idy have oad perfectly clean and wel sterilized bottles with the baten china 01 metal tops it you da no have these be sure yo ir corks an new soaking alem first in cold wate so they can be pressed in tightly re heat the j ice to the boiling poma cool stead ly halt an hour removing the scum as it rises to the surface o 0 into the hot battles and seal air tight canned grape ju ce with sugar put the giafes washed and sorted into a i reserving kettle and add a little cold water but not enough ta cover cook slowly until the skin break mashing and stirring from time 0 o time with a wooden spoon cheb softened ai d at bo ling point poul into a new coarse jelly bag to drain beasi re tha u ce und to each quart allow a q larter pound granulated boil again four minutes turn into hot sterilized bottles and sea while hot ra s ne to mal e this camou french marmalade allow n equa weight qt crapes cook in a little gatei until soft then press through a col ander to remove the seeds add the pears cored and sliced and until thick stirring almost constant ly when thick sweeten to taste scald strain through a colander and can grape rel sh from the stems seven pounds of grapes rather under ripe and put the skins in a preserving keetle over the fire with just enough water to prevent their burning place the pulp in another kettle and cook un til the seeds loosen press through a sieve and add to the sl ins with a half pint of vinegar three pounds of sugar and a teaspoonful ul each cloves allspice and cinnamon boil until thick this is fine to s ave with game or roast meats |
