Fruit Juices

Select only the best fruit, ripe but not overripe.

Mash the fruit and slowly heat it in the inner cup of a double boiler until well scalded; do not heat too long or the color will suffer.

Strain through a jelly bag and let it drain slowly for a long time without squeezing.

Reheat the juice slowly to boiling.

If using sugar, add it hot after the juice is strained and reheated to boiling.

Can the juice the same as fruit.

For grape juice, pick the grapes from the stems, wash thoroughly, and scald without water in double boilers until the grapes burst open.

Turn the scalded grapes into stout jelly bags and drain off the juice without squeezing.

Let the juice stand and settle, then turn off the top, leaving any sediment.

Add about four pounds of granulated sugar to the juice, reheat to boiling, skim carefully, and can the same as fruit.

Keep in a cool, dark place.

For grape juice No. 2, heat grapes with one pint of water to every three quarts of grapes to boiling, then cook slowly for fifteen minutes or longer, skimming as needed.

Filter the juice through a jelly bag, putting seeds and skins into a separate bag to drain.

Heat again to boiling, add one cupful of hot sugar to each quart of juice, and seal in sterilized cans or bottles.

For the other method, strain the juice three or four times through muslin or cheese cloth, letting it settle between each filtering.

To every three pints of juice add one pint of water and two cupfuls of sugar.

Heat to boiling, keep at that temperature for fifteen minutes, skim carefully, and bottle while at boiling heat.

For fruit syrup, add one pound of sugar to every quart of boiled juice.

Seal in pint cans.

For currant syrup, boil a pint of currant juice with one half pound of white sugar for ten minutes.

Can or bottle the currant syrup while at boiling temperature.

For orange syrup, add one pound of sugar, the juice of one lemon, and a little grated rind to every pint of juice.

Boil for fifteen minutes, removing scum as it rises.

If not clear, strain through cheese cloth and reheat.

Can and seal while boiling hot.

For lemon syrup, grate the yellow rind of six lemons and mix with three pounds of sugar.

Add one quart of water and boil until it thickens.

Strain, add the juice of the six lemons without pulp or seeds, boil ten minutes, and bottle.

For lemon syrup No. 2, add one pound of sugar to every pint of lemon juice, boil, skim, and seal in cans.

For blackberry syrup, crush ripe blackberries and add one fourth as much boiling water as berries.

Let stand twenty-four hours, stirring frequently, then strain.

Add a cup of sugar to each quart of juice, boil slowly for fifteen minutes, and can.

For fruit ices, express the juice from a pint of stoned red cherries and add the juice of two lemons, one cup of sugar, and a quart of cold water.

Stir well for five minutes and freeze in an ice cream freezer.