Frosted Grapes

Bunches of grapes dipped into whites of eggs whipped into a froth, then into powdered sugar, surplus sugar then shaken off, hung till set and dry, then served.

Grape Jam

Pulp the grapes, keeping the pulp and skins separate, pour the pulp into a porcelain lined kettle and bring it to boiling point, then press through a colander, add the skins and measure; to every quart allow a pound of sugar, mix, boil rapidly for 20 minutes, stirring occasionally, pour into tumblers or jars, seal. If green grapes allow one-half pound more sugar to the quart.

Grape Jelly

Use freshly gathered ripe Concord, Clinton or Isabella grapes, put them into stone crocks, place the crocks in the bain-marie of cold water, cover the tops and heat slowly till grapes are soft; now put a small quantity at a time into a jelly bag and squeeze out the juice; measure the juice and to each quart allow 2 lbs. of granulated sugar. Turn the juice into a porcelain lined kettle over a brisk fire, place the sugar in the oven to heat, boil the juice rapidly for 20 minutes; then quickly add the sugar, stirring till it is dissolved; dip the glasses into hot water, watch the liquid, and as soon as it comes to the boil, remove from the fire and fill the glasses.

Green Grape Jelly

Fox grapes are the best; put the stemmed grapes into a porcelain lined kettle, barely cover them with cold water, cover the kettle, and boil slowly till the grapes are very tender, then drain them through a flannel jelly bag; to every quart of the juice allow 2 lbs. of granulated sugar, put the juice into porcelain lined kettle, bring to the boil, then add the sugar, and boil rapidly till it jellies, about 20 minutes, skimming off the scum as it rises; as soon as it jellies, dip the glasses into boiling water and fill with the boiling liquid, stand aside till cold and Arm, then seal the tops.