Fresh Grape Juice I

This is considered very beneficial in cases of purpura hemorrhagica.

Pick from the stems sufficient grapes to make a quart; pulp them and put the skins through either a meat grinder or an ordinary fruit press and strain the juice through cheesecloth. This expressed juice is quite thick. Keep in a cold place until wanted.

Two ounces may be given every three or four hours, between feedings. If the grapes are fully ripe, it will take one quart of grapes to make a half pint of juice.

Fresh Grape Juice II

Pulp Concord or other black grapes; save the skins. Heat the pulp just a minute, press it through a sieve, cool quickly, then add the skins, and put the whole through an ordinary meat grinder or regular fruit press. A large lemon squeezer will answer if no other machine is at hand.

Grape Jam

Pick sufficient Concord grapes from the stems to make one quart; wash them, pulp the grapes, saving the skins. Put the seeds and pulp in a saucepan, bring to boiling point and press them through a sieve. Add the skins to this; measure, and to each pint allow a half pint of sugar. Put the skin mixture in a saucepan, stir and cook until the skins are tender, then press them through a sieve sufficiently fine to make a soft pulp, and sufficiently coarse to allow all the skin to go through. Bring to boiling point, add the sugar, boil twenty minutes, and put into tumblers or jars.

Fresh Grape Jelly

Freshly made jelly is much more acceptable to the invalid; old jelly, unless carefully covered, is apt to taste musty.

Pick a pint of grapes from the stem, put them in a kettle with a little water to prevent scorching, bring to boiling point, mash them and strain through two thicknesses'of cheesecloth. Measure the liquor; you should have a half pint; put it in a saucepan, bring to boiling point, boil ten minutes, add a half pint of sugar, boil ten minutes and begin to try. As soon as it forms a jelly when cool, turn it into small stem glasses and stand aside to cool, or cool it into small fancy molds.

Grape Water Ice

Sweeten and freeze ordinary grape juice.

Grapes In Orange Jelly

Cover two teaspoonfuls of granulated gelatin with a half cupful of cold water, soak twenty minutes; stir over the fire until the gelatin is dissolved; add an equal quantity of orange juice and two tablespoonfuls of sugar, and stand aside to cool, but not thicken. Skin twelve large, white grapes, cut them into halves, remove the seeds, arrange the grapes neatly in an individual mold, pour over the orange jelly and stand aside to harden.

Grape Toast

Boil together four tablespoonfuls of grape juice and two tablespoonfuls of water, add a teaspoonful of cornstarch or arrowroot moistened in a little cold water, a teaspoonful of lemon juice and a tablespoonful of sugar. Pour this over a slice of nicely-toasted bread and serve at once. Or in place of toast use the upper half of a toasted Shredded Wheat biscuit.