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 handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.