Ingredients
- one bowl of sugar to each bowl of juice
- quarter quinces
Directions
Stem, wash and drain wild grapes. Put them in a preserving kettle, wash well, and heat till all •the skins are broken and the juice flows freely. Strain through cheese cloth, and measure one bowl of sugar to each bowl of juice. Heat the sugar carefully in an earthen dish in the oven stirring often to prevent burning. Boil the juice twenty minutes and skim thoroughly. Add the hot sugar and boil from three to five minutes, or till it thickens on a spoon when exposed to the air. Turn at once
Digitized by
110 HARVEST FESTIVAL
into glasses, and let them remain in the sun several days, then cover with paper dipped in brandy, and paste paper over the top of the glass.
aUINCE JBLI.T.
Pare and quarter quinces and put them in cold water to boil till soft. Drain the quince and to every bowl of water add a scant bowl of sugar and boil hard twenty five minutes ; make a syrup and preserve the quartered quince.