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New England manuscript cookbook, ca. 1897
Page 33
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Hints on Jelly Grapes when green (just before they turn is best), or rhubarb at that stage when it jellies best; will make an excellent foundation for any kind of jelly only enough of oranges, peaches, or berries being used to give name & flavor. Good when fruit is scarce and jelly made of green grapes and given the desired flavor are better than those of the whole fruit that do not jelly as well. Cranberry juice is a more delicate drink for one who is ill and needs an acid than lemonade. A good way to prepare them is to stew a pint of cranberries half an hour in a quart of boiling water, then press and strain. Add to the juice one pound of granulated sugar, boil twenty minutes, skim and bottle for use. Add a tablespoonful to a glass of water and you have a deliciously refreshing, cooling drink.
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Hints on Jelly Grapes when green (just before they turn is best), or rhubarb at that stage when it jellies best; will make an excellent foundation for any kind of jelly only enough of oranges, peaches, or berries being used to give name & flavor. Good when fruit is scarce and jelly made of green grapes and given the desired flavor are better than those of the whole fruit that do not jelly as well. Cranberry juice is a more delicate drink for one who is ill and needs an acid than lemonade. A good way to prepare them is to stew a pint of cranberries half an hour in a quart of boiling water, then press and strain. Add to the juice one pound of granulated sugar, boil twenty minutes, skim and bottle for use. Add a tablespoonful to a glass of water and you have a deliciously refreshing, cooling drink.
Szathmary Culinary Manuscripts and Cookbooks
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