Wild Unripe Grape Sauce

Wash the grapes and remove the stems. Cut through the middle with a sharp knife and remove the seeds. Then weigh the fruit and allow an equal weight of sugar. Put the cut fruit in a kettle with cold water to show just to the top of the fruit. Let it boil, remove the scum, then sprinkle over it one quarter of the sugar. Boil again and press the grapes down, but do not stir to break them. Then add another quarter of the sugar, and when it has boiled five or eight minutes, repeat until all the sugar is used. Cook slowly until the syrup is thick or will jelly. Turn into small jars or glasses and seal with paper. When cold, the grapes should be quite distinct in the clear jelly.

Grape Jelly

The wild grapes, gathered just as they begin to turn, are the best for jelly. Cultivated grapes, if fully ripe, are quite likely to disappoint one, if used for jelly; the color is dark and unattractive, and the compound is often a syrup rather than a jelly, but they make delicious marmalade.

Wash the grapes and free them from the stems. Put them in the kettle, and mash them until all broken. Heat slowly, and cook until the juice is well drawn out. Then place a square of cheese-cloth over a colander, and set the colander over a bowl. Turn in the grapes, and let it drip without any pressure. Measure the juice, and allow an equal measure of sugar. If wild grapes are used, allow a little more than an equal portion of sugar. Boil the juice fifteen minutes. Skim, and strain again, then add the sugar, and boil until the surface looks wrinkled, and the liquid jellies on the edge. Skim well, and turn into glasses.

Strawberry Tomato Preserve

For one pound of strawberry tomatoes allow one-half pound of sugar and one lemon.

Remove the husks. Make a syrup with the sugar and water enough to dissolve it, bring it to a boil and remove the scum. Add the tomatoes and let them stew until heated through, then skim them out and boil the syrup down until quite thick. Cook the sliced lemon in boiling water until the rind is tender, then add it to the syrup.

Tutti Frutti For Tarts

Take equal parts of stoned cherries, currants, red raspberries, and large gooseberries. Mash the currants, squeeze out the juice, and use that to dissolve the sugar. Allow one pound of sugar to each pound of fruit. Mix and boil until thick like jam. Delicious for tarts.

Orange Marmalade

One dozen of large navel oranges. Cut in halves, and scoop out the juice. Boil the peels two or three hours in plenty of water until you can run a broom corn through them. Drain, and when cool enough to handle, scrape out all the white, leaving only the yellow outside. Cut into straws. Weigh the pulp free from membrane and add an equal weight of sugar. Boil pulp, sugar, and straws for two hours, and then turn into glasses. It makes six one-pint jelly tumblers.

Lemon Butter

The juice and grated rind of three lemons, three eggs well beaten, one pound of sugar, one small cup of water, one level teaspoonful of butter. Beat well together and boil five minutes or until thick. Keep it in covered jelly-glasses. This is an English recipe.