Margaret Carr’s Vintage recipes for Grapes- including Grape Filling, Grape Pie, Grape Whip

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Grapes are a very tasty topic right now. Everyone enjoys eating grapes from the bunch, and a well-filled bowl on the table or sideboard doesn’t stay well-filled long in the average home.

While the so-called blue grapes are most common. red and white grapes are found for sale also. When choosing look for plump, firm fruit. If the grapes are for table, use, make certain they do not drop off the stems at the slightest touch. Avoid grapes that are mouldy and white and be on the lookout for fruit which has been injured by frost. The evidence of this is soft, flabby fruit.

The average homemaker buys the blue grapes for her jam and jelly making. The home economists of the Consumer Section Canada Department of Agriculture, have found that a combination of blue and white, or as they are usually called green grapes, make a delicious jelly with a lovely flavor and a rich, wine-red color.

Many homemakers never think of making grape desserts, but the home economists have tried several which they like very much. For instance, they suggest that grape juice may be used instead of lemon juice in Baked Lemon Sponge Pudding. That is the pudding which. when cooked, has custard on the bottom and cake on the top. Grape Juice Sherbet is also very good. It has a refreshing flavor and it is wonderful to serve after a large meal because it is so light and tart. Lemon Snow may be made into grape snow by merely substituting grape juice for the lemon juices. Many other colorful desserts can be made by merely substituting grape for any other juice suggested. For instance, it may be used instead of milk or cream as the liquid in butter icing for cakes; or in sauces for cake puddings. A few grapes may be tossed into any fruit salad or fruit cup to add color and flavor. Most important of all, though, is to keep the fruit bowl well filled with grapes in this season of  “grape plenty.”

GRAPE MIXTURE

Margaret Carr

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Ingredients

  

• 5 cups 1 quart grapes (preferably blue)
• ½ Cup sugar
• 2 tablespoons cornstarch
• Dash of salt

Instructions

 

• Wash grapes and separate skin and pulp.
• Heat pulp to boiling point and boil gently for five minutes, rub through a sieve to remove seeds.
• Combine pulp and skins and cook together five minutes longer.
• Mix sugar, corn starch, and salt and blend smoothly with some of the grape mixture.
• Stir into the rest of the grape mixture and cook until thick, stirring frequently.

Notes

If a family is fond of grapes, triple the number of grapes, cook, and store for several days in the refrigerator.

When making a dessert, take a third of the grapes and add the half-cup sugar, two tablespoons corn starch, and a dash of salt, as above.

 

Grape Pie

Margaret Carr

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Instructions

 

• Pour the grape mixture into an unbaked pie shell.
• Cover with a lattice top of the pastry and bake in a hot oven (425 deg. F.) until pastry is golden brown.
• Serve cold.

Grape Whip

Margaret Carr

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Instructions

 

• Chill the grape mixture and add two egg whites.
• Beat until mixture holds a peak.
• Pile lightly in individual sherbets and serve with custard sauce, using the egg yolks.

Notes

Serves six to eight.

Grape Roly-Poly

Margaret Carr

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Instructions

 

• Prepare a slightly sweetened baking powder biscuit dough using two cups of flour.
• Roll out one-third inch thick.
• Spread with the grape mixture and roll up like a jelly roll.
• Cut into one-inch slices and bake on a greased baking sheet at 400 deg; F. for about 15 minutes, or leave whole and bake for 20 minutes.