Grapes
Water
Sugar
Jelly bag
Wash sound, ripe grape. Cover with water and heat slowly to simmering. Do not boil. Cook until the fruit is very soft, then strain through a jelly bag. Then add 1/2 cup sugar to each quart of juice.
Boil rapidly for five minutes, and then bottle.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.