CHARLOTTE PERKIN GILMAN.

[Illustration]

Grape Juice Cup

Soak the grated rind of one orange in the juice of one lemon for 15
minutes. To this add a cupful of boiling water and a tablespoon of
sugar.

Place in a saucepan of granite ware and add one quart of unfermented
grape juice, four whole cloves and a pinch of powdered mace. Bring
slowly to the boiling point and simmer for ten minutes.

Boil together one cupful of sugar and two tablespoons of water without
stirring until it spins a thread.

Pour this gradually upon the stiffly beaten whites of two eggs. Add the
boiling grape juice, dust lightly with grated nutmeg and serve
immediately.

Live while you live, the epicure would say and
seize the pleasures of the present day. Doddridge

Peppermint Cup

Soak half an ounce of pulverized gum arabic in half a cupful of cold
water for 30 minutes. Dissolve it over hot water.

Add one cupful of powdered sugar and cook until it will spin a thread.

Pour this upon the stiffly beaten whites of two eggs, and when well
blended add gradually a pint of boiling cream, a few drops of essence of
peppermint and a tiny pinch of baking soda.

Serve while it foams, sprinkled with a little powdered cinnamon.

Unquiet meals make ill digestions.
Comedy of Errors

Amber Marmalade

1 orange
1 grape fruit
1 lemon

Slice very thin. Measure the fruit and add 3 times the quantity of
water. Stand in an earthen dish over night and in morning boil for ten
minutes. Stand another night and the second morning add pint for pint of
sugar and boil steadily until it jellies.

This should make 8 or 10 glasses but the size of fruit determines the
quantity. Stir as little as possible during the two hours or more of the
cooking which it requires. Do not use the rind of the grape fruit.

Grape Juice

5 lbs Concord Grapes
1 quart water
sugar

Boil grapes five to ten minutes. Then strain through a wire strainer and
afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle
and seal.

PRESERVES, PICKLES, ETC.

Sour Pickles

1 peck green tomatoes
1 lb. figs
1 lb. seeded raisins
1 cup vinegar
4 cups sugar
20 cloves
A few sticks cinnamon

Sweet Pickles

Tomato and Fig Pickles