Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 66

10 lbs. grapes

1 cup water

3 lbs. sugar

Put grapes and water in granite stewpan. Heat until stones and pulp separate; then strain through jelly bag, add sugar, heat to boiling-point, and bottle. This will make one gallon. When served, it should be diluted one-half with water.

Punch Service.—Page 43.

Claret Cup Service.—Page 45.

Double Loaves of Milk and Water Bread.—Page 54.

Boston Brown Bread.—Page 57.