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Quick Grape Juice
Quick Grape Juice
Wash & stem fresh grapes. Put 1c
grapes in 1 qt. jar. Add ½ to 1 c sugar
according to sweetness of grapes. Fill
jar with boiling water leaving ¼" head
space. Adjust lids. Process qts. 10 min.
in boiling-water bath.
Pressure Cooker: 5 min. - 5 lbs.
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# Quick Grape Juice
## Ingredients
- 1 cup fresh grapes (per 1 qt. jar)
- 1/2 to 1 cup sugar (adjust to sweetness of grapes)
- Boiling water, to fill jar
## Instructions
1. Wash and stem fresh grapes.
2. Put 1 cup of grapes into a 1 qt. jar.
3. Add 1/2 to 1 cup of sugar according to the sweetness of the grapes.
4. Fill the jar with boiling water, leaving 1/4 inch headspace.
5. Adjust lids.
6. Process quarts for 10 minutes in a boiling-water bath.
**Pressure Cooker alternative:** 5 minutes at 5 lbs. pressure. -
Fruit Cup
Fruit Cup
1 cup white grapes
1 cup Sunkist orange sections
1 cup pineapple dice
½ cup Sunkist orange juice
½ cup pineapple syrup
Sugar Few grains salt
Remove skins and seeds from white
grapes, and membrane from orange sec-
tions. Mix fruit, Sunkist orange juice
and pineapple syrup or fresh pineapple
juice, salt and sugar to sweeten. Put in
freezer, pack in ice and salt, and stir oc-
casionally until juice begins to freeze.
Serve in champagne glasses garnished
with maraschino cherries. Makes eight
small or six large servings.
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# Fruit Cup
## Ingredients
- 1 cup white grapes
- 1 cup Sunkist orange sections
- 1 cup pineapple dice
- 1/2 cup Sunkist orange juice
- 1/2 cup pineapple syrup
- Sugar, to taste
- Few grains salt
## Instructions
1. Remove skins and seeds from white grapes, and membrane from orange sections.
2. Mix fruit, Sunkist orange juice and pineapple syrup or fresh pineapple juice, salt and sugar to sweeten.
3. Put in freezer, pack in ice and salt, and stir occasionally until juice begins to freeze.
4. Serve in champagne glasses garnished with maraschino cherries.
5. Makes eight small or six large servings. -
Fruit Salad
Fruit Salad Detta
Grapes
1 can M. oranges
1 can pineapple (juice also)
2 Kewee
2 apples
1 box of dry strawberry (diet)
jello
Put the jello on dry and mix
It will keep one week
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# Fruit Salad
## Ingredients
- Grapes
- 1 can mandarin oranges
- 1 can pineapple (juice also)
- 2 kiwi
- 2 apples
- 1 box dry strawberry (diet) Jell-O
## Instructions
1. Put the Jell-O on dry and mix.
2. It will keep one week. -
Glacé Fruits
Glacé Fruits
Using top of double boiler,
Cook 2 C. sugar, 1 C. water,
1/8 t. cream of tartar till
temperature of 300°, washing
sides of pan with a pastry
brush that has been
dampened with water in
order to remove crystals
which will form on
sides of pan. When tem-
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perature is reached place
over boiling water. Quickly
dip grapes, strawberries, or
nuts into hot syrup.
Place on rack to cool.
Fruits will remain crisp
about 7 hrs. in dry tempera-
ture
after this, they tend to
become sticky.
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# Glacé Fruits
## Ingredients
- 2 cups sugar
- 1 cup water
- 1/8 tsp cream of tartar
- Grapes, strawberries, or nuts
## Instructions
1. Using the top of a double boiler, cook sugar, water, and cream of tartar until temperature reaches 300°, washing sides of pan with a pastry brush that has been dampened with water in order to remove crystals which will form on sides of pan.
2. When temperature is reached, place over boiling water.
3. Quickly dip grapes, strawberries, or nuts into the hot syrup.
4. Place on rack to cool.
5. Fruits will remain crisp about 7 hours in dry temperature; after this, they tend to become sticky. -
Mary's Rolls / Mrs. Dufons Grape Jelly
Mary's Rolls
2/3 cup sugar
2 eggs
1/4 teaspoon nutmeg
1/2 lemon juice & grated rind
1 teaspoon salt
1/2 cup butter
1 cup milk, scald & cool
1 cup luke warm water
with 2 cakes yeast
Mrs. Dufons Grape Jelly
Simmer grapes of 1 basket with
1 cup water for 1 hour, then drain
& measure, take 3 cups sugar to
each 2 cups juice, heat juice &
add sugar, stir well till sugar
is dissolved bring to a boil only,
and fill glasses.
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# Mary's Rolls
## Ingredients
- 2/3 cup sugar
- 2 eggs
- 1/4 tsp nutmeg
- 1/2 lemon juice & grated rind
- 1 tsp salt
- 1/2 cup butter
- 1 cup milk, scalded & cooled
- 1 cup lukewarm water with 2 cakes yeast
- 5-6 cups flour (inferred)
## Instructions (inferred)
1. Dissolve yeast cakes in lukewarm water; let proof ~10 minutes until foamy
2. Combine scalded (then cooled) milk, sugar, salt, butter, eggs, lemon juice and zest, nutmeg
3. Mix in yeast mixture
4. Add flour gradually until a soft, slightly tacky dough forms
5. First rise: cover and let rise until doubled, roughly 1–1½ hours at room temperature
6. Punch down, shape into rolls
7. Second rise: let rise again until puffy, roughly 45–60 minutes
8. Bake at 375°F for 18–22 minutes until golden brown
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# Mrs. Dufons Grape Jelly
## Ingredients
- 1 basket grapes
- 1 cup water
- 3 cups sugar per every 2 cups juice
## Instructions
1. Simmer grapes of 1 basket with 1 cup water for 1 hour, then drain & measure.
2. Take 3 cups sugar to each 2 cups juice.
3. Heat juice & add sugar, stir well till sugar is dissolved.
4. Bring to a boil only, and fill glasses.