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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Grapes. |
GRAPE PIE.--Take the grapes when about
half grown, wash and cut them in
two; line your dish with pie
crust and fill full with grapes;
then add five to six
tablespoonsful of white sugar and
one of water, cover with top
crust, cut a slit in the centre,
and bake thirty-five to forty
minutes.
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GRAPE JELLY.--Select grapes before they
are ripe--that is, just about
when they are turning. Take off
the stems and cook slightly.
After straining, use a pound of
sugar to a pound of juice. This
makes a jelly of a light red
color, and is much finer flavored
than if made from ripe grapes.
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SPICED GRAPES.--Take four teaspoonsful
of cinnamon and allspice, one
teaspoonful of cloves, six pounds
of sugar, and ten pounds of
grapes. After pulping the grapes,
boil the skins until tender; then
cook the pulps and strain through
a sieve; add to it the skins, put
in sugar, spices and vinegar to
taste; boil thoroughly and cool.
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| SOME of the most popular grapes are
the Catawba, Concord, Isabella
and Tokay--the first and last
being used very largely for the
manufacture of wine. The white or
Malaga grape is of foreign
growth; it finds a very ready and
large sale in our home markets.
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