HOUSEHOLD HINTS.

Auckland Star, Volume LIV, Issue 47, 24 February 1923, Page 24

HOUSEHOLD HINTS.

A correspondent, A.C.P. (Ponsonby), asks for a recipe for grape wine. Ingredients: Sound, not over-ripe Crapes; to each lb. allow 1 quart of cold water. Add to each gallon of liquor obtained from tbe grapes 3lbs. of good sugar, i-pint of French brandy, } of an ounce of isinglass. Method: Strip the grapes from the stalk, put them into a wooden tub or earthenware bowl, and (bruise well: Pour over them the water, let thorn stand for three days, stirring frequently, then strain through a jelly bag or hair sieve. Dissolve the sugar in the liquor, then pour the whole into a cask. Bung lightly for a few days until fermentation subsides, then add the isinglass dissolved in a,little warm water, and the brandy, and tighten the bung. Let the cask remain undisturbed for six months, then rack the wine off into bottles, cork and seal them securely, and keep at least a year before using. ' Never cook . cws too fast, or the meat will become hard and tough. Add lemon juice to white of egg and sugar for icing and it will go quite hard. Flavour to taste. Before cleaning copper kettles, fill them with boiling water. They will be found to polish more quicklj-. |