Grape Jelly Recipe

Twenty-five Cent Dinners For Families Of Six

Dissolve one ounce of gelatine, (cost eight cents,) in

half a pint of cold water. Break one pound and a half of grapes, (cost

ten cents,) in an earthen bowl with a wooden spoon; strain the juice

without pressing the grapes, through clean muslin, three times; put the

juice into a preserve kettle with half a pound of loaf sugar, (cost

eight cents,) and the dissolved isinglass, and boil it ten minutes; rub

a jelly mold with pure salad oil; add two tablespoonfuls of brandy,

(cost three cents,) to the jelly; pour it into the mould, and cool until

the jelly sets firm. The above ingredients will make about a pint and a

half of jelly, and will usually cost about twenty-five cents, for the

above estimate is rather more than the average cost.