[Welch ways] : Marion Harland's ninety-nine selected recipes

              l\lo outing or gathering of
youngsters is complete without
Welch Junior. This sturdy, just-enough­for
-one edition of
WELCH'S
The National Drink
1 holds four ounces. The size and the in­.
dividuality, as well as the deliciousness,
of the contents, make it a favorite with
, -every child.
,_ _ _ ,,.., Welch Junior parties are safe for even
the youngest toddlers, for Welch's is the
-"'"•'- • ' pure, unfermented juice of choicest Con­cords,
quickly pressed and bottled, pas­teurized
and hermetically sealed in glass.
Nature makes it
Welch· Junior, I 0 cents, at best dealers
everywhere.
Write today for booklet of children's
games ; every child ought to have a copy.
Free to those who write,
THE WELCH GRAPE JUICE CO.
WESTFIELD. N . Y.
EvERY nation and tribe
has its favorite refresh­ing
stimulant, and the use
or abuse of this national
drink has a marked effect
upon the health and char­acter
of the people.
The hospitable and con­vivially
inclined human creature craves some­thing
more tempting to the palate than water.
That this craving has led men and nations astray is evident to every
student of history.
He who produces a beverage that not only "tastes good," but
which is wholesome and refreshing, and secures a wide-spread use
of this beverage, is a public benefactor.
It has been left for the United States, the youngest of the great
nations, to supply a new national drink-a product of the vine-but
with all the health-giving qualities of the grape unchanged.
We answer the time-old demands of hospitality and satisfy the
humati desire for conviviality when we provide a beverage that ap­peals
alike to palate and poetical fancy as the fruit of the vine has
ever appealed to mankind.
Irideed, the unfermented juice of grapes is not a modern invention,
for we read in the story of Joseph how the butler said, "I took the
grapes, and pressed them into Pharaoh's cup, and I gave the cup
into Pharaoh's hand."
What Dr. Welch has done was to tak(! the freshly expressed juice
of the grape, and by applying the discoveries of Pasteur, to destroy
the "ferments" by heat, hermetically seal the liquid in glass and make
available "unfermented wine" (as it was first called) at any time and
1
anywhere. Chemicals and preservatives are eliminated. Nothing
is added; all that is of value is retained.
That was in 1869. Some years were required to perfect the process.
Experiments proved that the Concord, a grape propagated by
Ephraim Bull, of Concord, Massachusetts, made the most satisfac­tory.
grape juice. The Concord has just the right balance of aoid
and sweet. It does not cloy. Most grapes that are used for wine
make an insipid juice.
There has always been an ideal connected with the idea that made
grape juice a commercial possibility. "Welch Quality" begins with
the grapes and is maintained through to the finished product. It is
this strict adherence to quality that has made possible "The National
Drink." ·
For almost fifty years I have reckoned it a prideful privilege that
I have been allowed to hold a brief for the American housewife. All
that I do or learn in the sphere in which we are yokefellows is hers
as truly as it is mine. In the investigations which have brought to
me faith in the feasibility of adding the pure juice of the grape to
her store of household treasures, I have wrought patiently and hope­fully,
with her ever in my mind.
Welch's Grape Juice is a food as well as a drink, and there are
unlimited possibilities of its use in the home. The fact that young
and old may safely partake will appeal to every. mother.
The recipes which follow this talk have been collated and prepared
with an intelligent eye to the uses that may be made of a product
representing four decades of toilful research and conscientious en­deavor
to provide a way and a means toward "good cheer" that
shall typify no "cheer" that is not "good."
r
Welch's Straight
Welch's "straight" iced and served with wafers is delightful for all
occasions-formal and informal.
The Famous Welch Punch
Squeeze the juice of three lemons and one orange into one quart
of water; add cup of sugar and one pint of Welch's. Serve cold.
Welch Punch No. 2
Make one quart of strong lemonade, allowing six lemons to the
quart. If you wish to use the lemon peel, slice the lemons thin,
without peeling; if you object to the flavor of the rind, pare the
lemons down to the pulp before slicing. Place in a bowl, and pour
over a heaping cupful of granulated sugar, lifting the pieces of
lemon with a fork that the sugar may get to all parts of the fruit.
Leave thus in a cool place for an hour. Press the lemon with
the back of a spoon so as to extract all .the juice, then pour in one
quart of cold water and stir well.
To this lemonade add one pint of Welch's, set all in a pitcher in
the ice for half an hour, and when ready to serve pour upon a block
of ice in a punch bowl. Stir in a cupful of dice of pineapple, orange
and banana, or the same quantity of strawberries or raspberries,
mixed. If you wish to increase the quantity without using more
Lg rape-juice or lemonade, this may be done by adding a pint of plain or charged water just before sem ·ng. _________ _
3
Fruit Punch
~queeze the juice of three lemons into a quart of water; add to
th1s one cupful of suga:r, one cupful of chopped pineapple, one large
orange, crushed or mmced to a pulp after peeling; one chopped
bana1_1a; half a cupful of Mara~chino cherries or of good preserved
chernes an?- one quart of Welchs. L.et all stand in a punch-bowl on
a block of tee for fifteen or twenty mmutes before serving.
Welch Ale
Place bottles of Welch's and good ginger ale on ice for several
hours, having an equal quantity of each. Peel and slice thin one
lemon and one orange, put these with a block of ice into a bowl,
empty into this the bottles of Welch's and ginger ale, stir up well
with ladle and serve.
Mint Punch
Select long-stemmed sprays of mint, pinch the stems between the ·
thumb and finger until the bruised sprigs give out the utmost of
their flavor, and thrust the sterns into a deep pitcher half filled with
ice. If preferred the sprays may be arranged in a punch-bowl with
the ice upon them. Over these sprinkle a couple of tablespoonfuls
of sugar, and let all stand for half an hour. Pour in a pint of Welch's,
a pint of strong lemonade and a pint of plain or charged water, and
serve.
Melon Punch
Cut out the fleshy part of two ripe canteloupes and crush them
through a vegetable press. Add to them one cupful of Welch's and
the juice of two lemons. After they have stood together for ten
minutes, dilute with a quart of plain or charged water. Should
sugar be required it may be added. Much depends upon the sweet­ness
and the flavor of the melons.
Pineapple Punch
Boil one cupful of sugar with two cupfuls of water for five minutes·
cool and put with it half a good-sized pineapple, shredded fine with
all the juice which flows from it, or half the contents of ' •
a can of pineapple, chopped fine, and all the liquor
in the can. Add tl)e juice of two lemons,
one pinto~ water, either plain or charged,
and one pmt of Welch's. Chill by
~etting the .Pit~her containing it on
tee, by tummg tt upon a block of ice
in a punch-bowl, or by pouring it into· "ill!~~~~~~~~~=>~ glasses half filled with cracked ice.
4 ,
The Famous Welch Punch
Welch Grape Cup
Chill Welch's thoroughly by setting the bottles on ice for several
hours. Chop together one cupful of pineapple; two large oranges,
peeled and seeded, the seeded pulp of one lemon; and one cup of
strawberries, ripe or preserved. Slice two bananas fine and dice
them. Put all together into a punch-bowl, with one cupful of sugar; .
pour a quart of Welch's upon them and one quart of plain or charged
water, add a block of ice, and after the cup has stood for fifteen
minutes stir it up well from the bottom and serve.
Peach Punch
Peel, stone and mash soft one quart of dead ripe peaches. To this
pulp add a cupful of sugar and the juice of three lemons; stir in one
pint of Welch's; put into a punch bowl with a block of ice, and after
ten minutes turn in a quart of charged water, which has been well
chilled in advance. Stir up well from the bottom, and ladle out a
little of the fruit pulp with each glassful of the punch.
Welch Hi- Ball
Fill eight-ounce glass half full of Welch's; add cube of ice and plain
or charged water. This tart-sweet drink is especially appreciated
by men. Sugar may be added.
Welch Rickey
Fill ten-ounce glass half full of Welch's; add juice of one lime,
shaved ice, teaspoonful of sugar and charged water.
5
Strawberry Punch
Hull, Cleanse and crush a quart of ripe strawberries, preserving
all the juice. Proceed exactly as with the Peach Punch. To this
pulp add a cupful of sugar and the juice of three lemons; stir in one
pint of Welch's; put into a punch-bowl with a block of ice, and after
ten minutes turn in a quart of plain or charged water, which has
been well chilled in advance. Stir up well from the bottom, and
ladle out a little of the fruit pulp with each glassful of the punch.
Welch~Ade
This is to be made in separate glasses. Into each put two Mara­schino
cherries, halved, over which put a scant tablespoonful of finely ·
chopped ice, followed by a teaspoonful of minced pineapple and more
ice. Into this is to be poured lemonade and Welch's in equal parts,
filling the glasses. On top of each are to be scattered a few finely
minced Maraschino . cherries.
Welch Limeade
Squeeze the juice of two good-sized limes into a pitcher, and put
with them two tablespoonfuls of sugar. Add to this one-half cup of
Welch's and a pint of charged water. Pour into glasses half filled
with cracked ice.
Tea Punch
Make an infusion of tea with four teaspoonfuls of good Ceylon tea
upon which pour a quart of boiling water. After this has stood
closely covered for five minutes stir it up from the bottom and
strain. When the tea is cold pour it over a block of ice in a punch
bowl, add five tablespoonfuls of granulated sugar and the juice of
three lemons; last of all turn in three cupfuls of chilled Welch's. If
you like you may adorn this by the addi­tion
of fruit dice or berries or mint 1eaves.
Cider Punch
Mix two cupfu1s of sugar with half a cup­ful
of clear lemon juice; put with this one
quart of Welch's and one quart of sweet
cider. Stir well, pour into a pitcher half
filled with cracked ice. When the mixture
- .......... ~ is well chilled tum out into ·glasses.
6
Fruit Cocktails
Cut into neat cubes two medium grape fruit, two large oranges,
two bananas; remove all of the white skin from the two former and
the stringy inner rind from the last. Put with these half a cupful of
diced pineapple, or the same quantity of Malaga grapes, peeled and
seeded; or twenty Maraschino cherries cut in half. All the fruit
should be thoroughly chilled. Just before serving add half a cupful
of fine sugar, arrange in fruit cocktail glasses, and pour into each a
full tablespoonful of W~lch's.
Marshmallow Whip
Cut quarter of a pound of fresh marshmallows into small pieces,
pour half a cupful of Welch's over them and let them soak in this fot
two hours. Whip half a pint of cream stiff, beat the marshmallows
into it with half a cupful of nut kernels chopped fine, and one table­spoonful
of powdered sugar. Serve very cold, in sherbet glasses.
Pass small cakes with them. Or you may turn the whip out on
slices of cake arranged in a dish.
Luncheon Grape Fruit
Have the grape fruit thoroughly chilled; cut each in half, remove
center and seeds, loosen the pulp from the sides, put in one teaspoon­ful
of fine sugar and one tablespoonful of Welch's. Keep grape­juice
on ice for a couple of hours before using. Serve the halved
grape fruit for a first course at luncheon or dinner.
7
Watermelon Cocktails
Select a melon that is fully ripe; cut the pulp into small cubes,
taking out the seeds. Heap the melon in fruit cocktail glasses,
sprinkle the contents of each glass with a teaspoonful of powdered
sugar and add one tablespoonful of Welch's, very cold. This cock­tail
will not be good if the glasses and all the ingredients are not
thoroughly chilled.
Neapolitan Welch-Jelt,Q
Dissolve one-half package of Lemon J ell-0 in one cup of boiling
water and the other half in one cup of heated Welch's. Pour half of
the first into a square or oblong mold or basin, and set in a cold I place to harden. Pour on half of the grape juice portion, next the
rest of the plain Jell-0, and then the remainder of the grape juice
part, being sure each time that the jelly in the mold is set and that
the jelly poured upon it is cold and will not melt it and run the colors
together. Two or more of the layers may be varied at pleasure by
beating either a part or all of the plain Jell-0 or the Welch's half,
materially changi..."lg the appearance of the layers, and giving an ad-ditional
touch of piquancy to the flavors.
Welch's Grape Apple Compote No. I
Core and peel half a dozen firm, tart apples. Lay them in
a pudding dish, close together; put a teaspoonful of sugar in
the opening left in each by the removal of the core; pour over
them half a cupful of water, to keep them from scorching; cover
closely, and bake slowly, or steam, until . the apples are tender.
Take from the stove, pour over them one cupful of Welch's,
sprinkle with a couple of tablespoonfuls of sugar and the same
quantity of chopped nuts. Set them aside to become cold, and
serve with whipped cream.
Welch Grape Apple Compote No. 2
Prepare apples as in preceding recipe,
using a sweet apple, and putting a tea­spoonful
of chopped nuts ir).to the core
opening, along with the sugar. Stick
half a dozen slivers of blanched almond
into the top of each apple and pour
over them half a cupful of water and
one cupful of Welch's. Cook as direct-ed
in preceding recipe until tender, and
~;;:;;;:=~~::::'!:::!~~~ chill well before serving with whipped
cream over and around them.
8
Welch Grape Whip
Moisten a teaspoonful of cornstarch with a little cold water arrd stir
into one cupful of Welch's, which has been brought to a boil. Whip
one cupful of cream very stiff and beat the whites of two eggs until
they will stand alone. When the grape juice and cornstarch mixture
is thoroughly cold, whip this into the whipped cream, add the whites
of the eggs and serve at once, heaped on rounds of cake.
Concord Snow Pudding
Soak a package of gelatine in one cupful of cold water until soft,
add the juice of one lemon, one cupful of sugar, and two cupfuls of
Welch's, which has been heated just to the boil, and poured at once
on the gelatine. Strain and set aside to cool. When it begins to
form, whip the whites of four eggs very light, and then beat the half­famed
jelly into this, a tablespoonful at a time, beating each instal­ment
hard until it is thoroughly incorporated with the eggs. Set
aside until very cold, either in one large or several small molds. If
the former is used, s~lect one with a tube. in the middle, and when
the pudding is turned out, heap whipped cream in the opening and
about the base of the form. Or a custard may be made of theJolks
of the eggs, three cups of milk and half a cupful of sugar, an this
served with the snow pudding. ·
Welch Grape Syllabub
Whip half a pint of cream very stiff, add the beaten whites of two
eggs an,d one cupful of Welch's, adding this slowly and whipping
hard. Sweeten with half a cupful of sugar, and serve in glasses or
on cake.
9
Orange Dessert
Peel sweet oranges, removing the inner rind, cut into thin slices
and arrange in a glass or silver fruit dish. Sprinkle lightly with
powdered sugar, and just before serving, pour over the fruit one
cupful of Welch's to which has been added a quarter teaspoonful of
lemon juice. All ingredients to be ice cold. More sugar may be
added at table.
Welch Grape Nut Whip
Blanch and chop fine half a cupful of slielled almonds. Whip one
cupful of cream until stiff, mix Wtth it the whites of two eg~s beaten
to a standing froth with one cupful of powdered sugar, strr in one
cupful of Welch's and the chopped nuts, and serve at once. All the
ingredients must be cold.
Baked Bananas with Welch's
Peel six bananas, cut them in two lengthwise and lay in a shallow
pudding dish. Sprinkle over them half a cup of sugar and pour upon
them two cupfuls of Welch's, to which has been added half a tea­spoonful
of lemon juice. Set the dish, closely covered, in a moderate
oven and cook slowly for half an hour. By this time there should be
a syrup about the bananas. These can be uncovered and browned
lightly, and then served in the dish in which they were baked. They
.. make an excellent dessert with whipped cream, or may be served as
a vegetable with meat . .
Frosted Grape Jelly
Soak half a box of gelatine in ·half a cup of cold water until soft;
set this in an outer vessel of boiling water until the gelatine is en­tirely
dissolved. Stir into it one cup of white sugar, still keeping the
mixture in boiling water, and when all are well blended and smoothed,
add two cupfuls of Welch's. Strain into a bowl upon the beaten
whites of two eggs and turn into a mold. The whipped whites will
rise to the surface of the jelly and produce a frosted effect. Leave
the jelly on the ice or a very cold place until firm; and serve
with whipped cream about it.
Welch Grape Apple Whip
Peel and grate two large ;~.pples. Beat the whites
of two eggs stiff and whip into it one cupful
~g~~ of granulated sugar, . then one cupful of
Welch's, adding it gradually, next
the grated apples. The mixture
should be light and frothy and a
very pretty. color. Have all cold,
and serve the dish quickly, before
it has a chance to fall.
10
Grape Fruit Jelly
Soak a package of gelatine in half a cupful of cold water for long
enough to soften it; pour upon it one cupful of sugar and stir into
this one cupful of boiling water. Strain and set aside to cool, and
just when it begins to stiffen a little, but has not really formed, mix
into it two cupfuls of the pulp and juice of grape fruit and one cupful
of Welch's. This may be formed in different ways. It may be turned
into a jelly mold, or baskets may be made of the peeling of the halved
grape fruit, or the jelly may be cut into dice after forming in a shallow
pan, and these cubes heaped into cocktail glasses. It is good eaten
with or without cream.
Charlotte Russe
Dissolve one heaping tablespoonful of gelatine in a little cold
water, set the vessel containing it in boiling water and stir until the
gelatine is dissolved. Whip two cupfuls of cream until stiff and beat
into it half a cupful of Welch's, half a cupful of powdered sugar and
the melted gelatine, while this is still warm. Line a brick-shaped
mold with slices of sponge cake, or with lady-fingers, placing
them so closely togethet: that the edges touch,
and pour the whipped cream mixture into this,
smoothing it on the top and covering this with
the cake. Set aside until cold, when it can
be turned out on a flat dish and sliced.
Welcb &ap. Parfait
See Recipe Page 18
-
Violet Meringues
Boil without stirring one cupful of Welch's with two cupfuls of
sugar until it will make a soft ball when a little is dropped from a
spoon into cold water. Pour it then on the whipped white of an egg
and beat until it is a standing meringue. Drop from a spoon on
buttered paper or a well-buttered agate pan, and put aside to cool.
This is very good served on cake with cream.
Welch Grape Marguerites
Pour one-half cup of Welch's into a small bowl and stir into it fine
powdered sugar until it is stiff enough to spread. Add then half a
cupful of chopped nut meats-English walnuts, hickory nuts, pecans,
or blanched almonds. Spread the mixture on whole wheat crackers
or similar rather crisp .and delicate crackers, and set aside in a cool
place for an hour until the frosting on top hardens. These are ex­cellent
to serve with cream cheese, or with afternoon tea, cocoa or
chocolate.
Welch's Grape Paste
Dissolve one package of orange J ell-0 in one-half cup of boiling
water. Make a syrup of one pound of granulated sugar and one-half
cup of water by bringing to the boiling point slowly and then boiling
slowly for ten minutes, being very careful, in order to prevent burn­ing,
to see that the sugar is dissolved before nearing the boiling point.
Then take from the fire and add the Jell-0, one cup of Welch's, and
the grated rind of one-half orange, Nut meats may be added.
Rinse the pan in cold water and pour the mixture through a sieve
into it to a depth of about one inch. Let stand in a cold place until
set. Cut in cubes and roll in confectioner's sugar.
Welch Grape Jelly No. I
Soak one package of gelatine in half a cup of cold water until soft;
pour upon it one cupful of boiling water and dissolve. Stir in one
cupful of sugar, and set aside to cool. When chilled, but before it
begins to form, put in two cupfuls of Welch's, the juice of two lem-ons
and one orange, stir through ( ,
· the jelly two bananas, cut into
thin slices, half a cupful of pine­apple
dice and half as many
Maraschino cherries. In berry
time half a cupful of raspberries 'l
or strawberries may be used in­stead
of the cherries. Set to form ·
in a mold rinsed out with cold
water.
12
Welch Gr~pe Mousse
Whip stiff one pint of cream, sweetening it as you whip it with
three-quarters of a cup of powdered sugar. When the cream is stiff
and firm, fold in half a cupful of Welch's, pack the mixture in a
mold in ice and salt, cover this closely, and let it stand for three or
four hours.
Figs in Grape Juice
Wash carefully a pound of pulled figs. The ordinary layer figs
will not answer for this purpose. Put them over the fire, after drain­ing
from them the water in which they were washed, two cups of
Welch's and half a cupful of sugar. Stew gently until tender, take
out the figs, and simmer the syrup until it thickens. Add to it half
a teaspoonful of lemon juice and pour over the figs. Serve very cold
and cover with whipped cream.
Mulled Grape Juice
Wash and pick over one cupful of seedless raisins; set over the
fire with two cupfuls of cold water and four sticks of cinnamon;
simmer very slowly, never reaching a hard boil, for three quarters-of
an hour. Add to them one quart of Welch's and let this become
scalding hot, take from the fire, add the juice of a lemon, and serve
hot.
Concord Tapioca Pudding
Soak half a cupful of pearl tapioca over night in one cupful of
Welch's. Put over the fire in a double boiler, with one cup of sweet
milk, and simmer until the pearls are clear. Add one cupful of sugar,
the yolks of four eggs, well beaten, and half a cupful of cream. Turn
into a buttered pudding-dish, bake until firm, draw to the door of
the oven and cover with a meringue made from the whites of the
eggs and three tablespoonfuls of powdered sugar; brown lightly,
and take from the oven. Eat either hot or cold, with pudding sauce
or cream.
13
Concord Parfait
Whip one cupful of cream stiff, beat in one tablespoonful of pow­dered
sugar and two tablespoonfuls of Welch's. Put in a small
mold, pack in crushed ice and salt for three hours, then turn out­on
a flat dish.
Molded Rice
Wash a tablespoon­ful
of rice, put in a
double boiler with
t•nough water to cover
it, and cook five min­utes.
Drain off any
water that has not been
absorbed; add half cup­ful
of Welch's and cook
until rice is tender and
an the grape juice has
been taken up. Add a .
quarter teaspoonful of
gelatine which has been
soaked in a tablespoon­ful
of cold water and
dissolved by setting the
cup with the gelatine.
in an outer vessel of
boiling water; stir in
a scant tablespoonful
of sugar, and turn into
a small mold to form.
Eat cold with cream.
Olive Oil and Welch's Grape Juice
The taste of olive oil may be pleasantly disguised for those who
are obliged to take it as a medicine, by pouring into an ordinary
drinking glass an ounce of the grape juice. The olive oil is then turned
in gently on this; another ounce of grape juice added, and the draft
taken at once. The flavor of the grape juice comes first and last,
and the taste of the oil is not noticeable.
14
r;
'
Egg~Nogg
Beat separately the white and yolk of an egg. Stir a heaping tea­spoonful
of sugar and a tablespoonful of Welch's into the yolk ;
pour into tall glass, add the whipped white and fill glass with un­skimmed
milk. Serve cold with light cakes or thin bread and butter.
Golden Slipper
Break an egg into a
small tumbler, taking
pains that the white
and the yolk remain
separate. Pour upon
the egg enough Welch's
almost to fill the glass.
The contents of the
tumbler should then be
swallowed quickly -
not sipped. This is a
strengthening mixture,
and may be taken two
or three times a day by
those who desire a
maximum of nourish­ment
with a minimum
of strain upon the di­gestion.
Semi-invalids
and convalescents will
find this an excellent
method of securing
nutrition.
Welch Tapioca Cream
Soak one tablespoonful of pearl tapioca until soft in enough
cold water to cover it. This will require several hours. Put it into
a double boiler with a cupful of water and cook until the pearls
are clear; drain off the water and stir in half a pint of Welch's,
heated, one tablespoonful of sugar, and cook ten minutes longer.
Serve with cream, when cold.
15
serfs
Welch Grape Ice Cream
Soak two tablespoonfuls of gelatine for half an hour in one cupful
of cold water; stir into it the juice of two lemons and two cupfuls
of granulated sugar. Heat a pint of Welch's to the boil and pour on
the gelatine; stir until dissolved and put into the freezer. As soon as
it shows signs of freezing, mix with it one pint of cream, whipped,
and the beaten whites of two eggs. This may be served in glasses
and garnished with whipped cream, candied mint or rose leaves or
chopped Maraschino ch!)rries.
Welch Grape Frappe No. I
Mix one cupful of sugar with three cupfuls of boiling water and
cook together for five minutes.. Mter the sugar is dissolved and the
boil is resumed, set aside to cool; put with it half a pint of Welch's
and half a pint of cream whipped stiff. Freeze and serve in glasses,
Garnish with candied or Maraschino cherry.
Concord Frozen Peaches
Select peaches which are fully ripe. Peel, stone and crush them.
Allow to four cupfuls of the peach pulp two cupfuls of sugar, the
juice of one lemon and two cupfuls of Welch's, and freeze as you
would sherbet. Serve in glasses with a teaspoonful of whipped
cream on top of each.
Raisin Ice Cream
Pour over one cupful of cleaned Sultana or seedless raisins one cup
of Welch's and let them stand covered in this for several hours. Soak
one tablespoonful of gelatine in cold water and set the cup containing
it in boiling water until the gelatine is dissolved. Whip one pint of
cream stiff, fold the gelatine into it, and sweeten to taste;· mix in
the raisins and grape-juice and put into a mold. Pack down in ice,
salt and let it stand for several hours. It does not need to be turned.
16
Frozen Fruit Cocktails
Peel, seed and chop three large oranges; shred . or chop one fresh
pineapple or a can of the fruit; peel and mince three fine bananas.
Pour over all one cupful of Welch's, sweeten the mixture to taste,
and tum into a freezer. The fruit must not be frozen too hard, but
it should be well chilled and partially congealed. Serve in fruit
cocktail glasses, with or without whipped cream on top.
Welch Grape Water Ice
Boil one quart of water and one pound of granull!-ted sugar for
five minutes without stirring after the boil is reached. · Add to this
two cupfuls of Welch's, the juice of two oranges and of two lemons,
and the grated peel of one of each fruit. Tum into a freezer and
freeze slowly.
Pineapple Sherbet
Soak a tablespoonful of gelatine in two tablespoonfuls of cold
water and pour over this one pint of boiling water. Set aside until
cold. Add to it one cupful of sugar, one can of chopped or shredded
pineapple, and half a pint of Welch's. Freeze. Serve in sherbet
glasses.
Violet Ice Cream
Whip stiff two cupfuls of cream and put it to one side. Heat to
scalding in a double boiler one cupful of milk, one cupful of cream
and any of the cream whioh may have dripped away at the time of
the whipping, with one cupful of granulated sugar. Set this in a
cold place; when chilled put into a freezer, and as soon as it is half
frozen, add the whipped cream and one cupful of Welch's grape juice.
Continue the turning of the freezer until the cream is so stiff that
the dasher will not move; then pack the cream and let it stand two
hours before serving. This dish .. is very pretty if served in small
glasses and decorated with candied . violets.
Welch Sundaes
Prepare a frozen cream by the preceding recipe, and when firm
tum the cream by the spoon­ful
into fruit cocktail glasses.
Have ready a sauce made l:>y
boiling one cup of Welch's with
half a cup of granulated sugar.
This may be poured over . the
ice cream in the glasses, either
hot or cold.
17
Welch Grape Parfait No. I
Put one cup of sugar over the fire with half a cup of Welch's, bring
to a boil and cook until it will spin a thread from the tip of the spoon.
Have ready the yolks of three eggs, beaten well, pour the grape­juice
syrup upon it, and add two cups of whipped cream. Turn into
a mold, pack in ice, salt, and leave for three hours.
Welch Grape Parfait No. 2
Add one cupful of powdered sugar to one quart of light cream and
stir in one cupful of nut kernels chopped fine. Mix one cupful of
sugar with one quart of Welch's, add to the sweetened cream, pour
all into the freezer, tum until the mixture begins to stiffen, add the
beaten whites of two eggs, freeze firm, pack and let stand for two
hours before serving.
Welch Grape Parfait No.3
Dry and crush one cup of macaroons, put with them one cupful
of English walnut kernels which have been toasted and ground, a
quarter cupful of sugar, and one cupful of Welch's; stir in one pint
of heavy cream, whipped stiff. Pack in a mold and let freeze
without turning for several hours.
18
Frozen Pudding No. I
Stir two cupfuls of sugar into two cupfuls of Welch's; add a pinch
of salt, one cupful.of nut kernels, chopped fine, one cupful of seedless
raisins, four eggs ·}:>eaten light, the yolks and the white separately,
and one cup of cream whipped stiff. Turn into a freezer and freeze
by turning until firm. ·
Frozen Pudding No. 2
Cut into small pieces a quarter pound of candied pineapple and
the same amount of candied cherries; mince the contents of one
small jar of marrons glaces, moistening them with the liquor in the
jar. Crush twenty macaroons with a rolling pin, seed half a cupful
of raisins or cleanse an equal quantity of Sultana raisins. Mix all
these ingredients together; pour over them one cupful of Welch's.
The macaroons should absorb all the grape juice which is not taken
up by the fruit. Whip half a pint of cream stiff, turn the fruit into
it and put all into a mold. Pack and freeze without turning for
three hours.
Welch Grape Juice Mousse
Cook half cupful sugar in one cupful Welch's; add tablespoonful
gelatine soaked in quarter cupful Welch's; strain and cool. Put
with three cups of whipped cream and freeze without stirring.
Fruit Water Ice
Put one and a half pints of water and two cups of granulated sugar
together over the fire, bring to a boil and cook for five minutes with­out
stirring. Take from the fire and cool. Grate the rind of one
orange and one lemon and squeeze the juice.of two oranges and two
lemons upon them; put these with the syrup and add to it half a
tablespoonful of gelatine which has been soaked in a half cupful of
cold water and then dissolved by the addition of half a cupful of
boiling water. Stir in one pint of Welch's and two bananas which
have been peeled and chopped to a fine pulp. Beat all well together
and freeze. This water ice may be served in a single mold or dipped
from the free2,:er into sherbet glasses.
Fruit Surprise
Boil three cupfuls of water for ten minutes with
the peel of half a lemon and of half an orange;
take these out and turn in two and a half cupfuls
of sugar; bring to a boil and cook
for five minutes. Set aside to cool,
add the juice of two lemons · and of
one large orange, one cupful of
shredded pineapple and one cupful
of Welch's; stir in the unbeaten
whites of four eggs; freeze.
19
Fruit Sherbet
Violet Meringue
Glace
Put together one cupful of canned or fresh peaches, chopped, half
a cupful of pineapple, minced, half a cupful of Malaga grapes, peeled
and seeded, half a cupful of Maraschino cherries, minced; two cup­fuls
of white sugar and two cupfuls of Welch's. Set in cool place for
an hour, add the juice of two lemons and freeze. When served in
sherbet glasses put a teaspoonful of whipped cream on top of each
~~ .
Welch Grape Sherbet
Welch's, one and one-half pints; water, two pints; sugar, one and
one-half pounds; juice of three lemons. Freeze medium stiff. Beat
thoroughly the whites of two eggs and two tablespoonfuls of pow­dered
sugar, 1;hen stir the froth into sherbet. Freeze; remove the
dasher and stand aside for an hour or so; pack well. The best mix­ture
for all freezing is four parts of ice to one part of coarse salt.
Welch Grape Sherbet No. 2
Heat one pint of water to boiling, stir into it two cupfuls of granu­lated
sugar, and when dissolved add a stick of cinnamon and half a
cupful of pineapple and lemon juice in equal parts. If the pineapple
is not easily obtained, substitute orange juice. Boil all together for
five minutes, set the mixture aside to cool, and add to it three cupfuls
of Welch's and free7.e. Serve in fruit cocktail glasses.
20
Welch Grape Sherbet No. 3
Stir two cupfuls of granulated sugar into a quart of Welch's until
dissolved; add the juice of one lemon. Scald a quart of milk, with­out
coming to actual boil; when cool, mix with the sweetened
Welch's and freeze.
Tea Sherbet
Make half a pint of Ceylon tea; after five minutes standing, drain
off the tea and put it aside unti). cold. Add one pint of Welch's, half
a cupful of white sugar, and turn into a freezer. When half frozen
put in a dozen quartered Maraschino cherries, and continue to freeze
until the mixture is so stiff that the dasher will not turn. Pack for an .
I · hour before using, and serve in fruit cocktail glasses, with a Mara­schino
cherry and whipped cream on top of each.
Fruit Ice Cream
Crush half a pound of macaroons or put them through a meat­grinder.
• Chop fine one cupful each of crystallized cherries and
candied pineapple and quarter of a cupful of crystallized ginger. ·
Dissolve two cupfuls of sugar in one quart of cream, put into the
freezer until the mixture begins to stiffen; add the macaroons and
candied fruit and half a pint of Welch's. Freeze and serve with
whipped cream about the form in the dish in which the ice cream is
sent to table.
Welch Grape Frappe No. 2
Squeeze the juice of three lemons into a quart of water which has
been boiled for five minutes with two cupfuls of granulated sugar.
When cold add half a pint of Welch's and turn into freezer. When
the mixture begins to harden a little, put with it a pint each of milk
and of cream, and freeze to a medium consistency.
Violet Meringue Glace
Heat a pint of cream to scalding in a double boiler, stirinto it one
cupful of sugar, and when this is dissolved, take the vessel
from the fire an<). cool. Add a pint of uncooked cream and two
cupfuls of Welch's. Turn into a freezer and freeze. Have ready
the meringue shells, divide them in half, put a large spoonful
of the violet tinted cream between
tlie two halves and serve one whole
shell to each person. Half of the
shell may be used, the cream
heaped upon this, and garnished
with whipped cream and candied
violets.
21
A Welch Welsh Rarebit
One pound of dairy cheese, cut or shaved into small pieces, or
grated. When grated it melts more quickly. Put it over the fire
in a saucepan with a heaping tablespoonful of butter and two table­spoonfuls
of boiling water and cook until soft and creamy. Add to
it then one half cup of Welch's and a dash of paprika, and stir until
bubbling hot. Have ready the yolks of two eggs, well beaten; dip
out a little of the boiling cheese and stir into the eggs; add these to
the rest of the mixture over the fire and cook for two minutes more
-no longer. Have ready toast or hot crackers, turn the rarebit out
on this and serve.
Welch Cream Cheese Sandwiches
Work into a Philadelphia or Neufchatel cream cheese quarter of
a teaspoonful of salt and enough Welch's to make a mixture which
will spread easily. Add to it half a cupful-of nut-meats chopped fine,
and spread the compound on thin slices of Graham, whole wheat or
Boston brown bread. Double for sandwiches. Delicious with after­noon
tea or with Welch drinks of any sort.
22
Welch Grape Toast
Toast slices of white bread a delicate brown, first trimming the
crust. Lay the slices in a shallow dish and pour upon them slowly
as much of Welch's as the toast will absorb. It must be moist
through, but not mushy. When all the bread has been used, set the
dish aside in a cool place. Serve with sugar and cream. Or beat the
white of an egg light with half a cupful of sugar, spread this over the
bread after Welch's has been poured upon it, and set it in the oven
until the meringue is delicately colored; then set aside to cool. In
either case it may be eaten with cream or sugar or a hot liquid sauce
made by stirring one tablespoonful of butter and two of sugar into
a cupful of boiling water and flavoring with the juice of a lemon.
Welch Grape Cake
Prepare a good cup cake or white cake and bake it in layers. Prepare
a filling by working into four tablespoonfuls of Welch's enough pow­dered
sugar to make a mixture which will spread easily. Stir into
this two tablespoonfuls of chopped nut meats and cover the layers
of the cake with this, adding a little more sugar to the top layer. Or
two cups of sugar may be cooked in half a cup of Welch's until it
spins a thread; it may then be poured on the beaten whites of three
eggs and whipped until stiff and almost cold. This may be spread
between the layers of the cake and on top. It also makes a good cov-ering
for a loa£ cake. W eIc h Gr ape p· 1e
Mix a cup and a half of Welch's with half a cup of sugar; put it
over the fire in a double boiler. When hot add to it a tablespoonful
of butter, two teaspoonfuls of lemon juice and a heaping tablespoon-ful
of cornstarch moistened to a fluid with a little Welch's; cook,
stirring constantly, until the mixture thickens. Dip out a little of
it and mix with the well-beaten yolks of two eggs; return to the double
boiler and cook for five minutes longer. Pour the mixture into a
pie-plate lined with a good light crust, bake in a steady oven until
the custard is set; spread the top with a meringue made of the
whites of the two eg~s beaten light with two tablespoonfuls of pow- (
dered sugar, brown hghtly, and take from the oven. Serve cold.
Welch Grape Pie No. 2
one cupful of cream light with one tablespoonful of sugar;
add to it the white of one egg beaten stiff, and two
tablespoonfuls of Welch's. Put this in by degrees, have
ready a pie-pl;tte lined with baked
crustorpattyshells, fill the crust with
the whipped mixture, garnish with
candied violets or chopped nut meats,
and serve at once before the pastry
has become softened by the cream.
23
Welch's Fruit Salad
Pour one cupful of cold water upon two ounces of instantaneous
gelatine and soak for five minutes. Heat one quart of Welch's to
boiling, tum it over the soaked gelatine and stir until dissolved.
Add the juice of one lemon, quarter of a cupful of juice from Ha­waiian
canned pineapple, and set the mixture away until it begins to
form. Cut three slices of canned pineapple, one large sweet orange,
and a dozen and a half Maraschino cherries into small pieces, putting
with the liquid jelly any juice which may flow from the fruit in cut­ting.
When the jelly begins to form and is stiff enough to prevent
the fruit from sinking to the bottom of the mold, stir in the diced
fruit, pour the jelly into a melon-shaped mold which has been rinsed
out in cold water, and set it where it will become firm. Tum the
form out on lettuce leaves arranged on a flat platter, and cut the
jelly in slices. This may be served as a salad with French or mayon­naise
dressing, or as a dessert with plain or whipped cream. If used
as a sweet the lettuce m~y be omitted.
Concord T riAe
Heat four cupfuls of milk in a double boiler, add to it one table­spoonful
of cornstarch dissolved in three tablespoonfuls of cold milk,
and pour part of the hot mixture on four eggs beaten light, with one
cupful of sugar; return to the fire and cook for five minutes or until
the custard is creamy. Arrange slices of stale cake in a glass dish,
pour over them one cupful of Welch's, and when this has been ab­sorbed,
tum the custard upon the cake. Whip one cupful of cream
light, heap it on the custard and serve. If you choose you can garnish
the dish with candied violets, dots of jelly, or strips of candied fruits.
Pudding Sauce
Heat one cup of Welch's to boiling, add to it one teaspoonful of
arrowroot or cornstarch which has been mixed soft with a little cold
grape juice, stir until the sauce thickens, put in two tablespoonfuls of
sugar, and use as a sauce for puddings. It may also be improved by
the addition of half a glass of grape jelly heated with it.
24
•
Mixed Fruit Salad
Peel and slice one medium-sized pineapple, digging out the eyes
and cutting the fruit into dice; peel and divide into lobes three
large sweet oranges; remove the skin and strings from three bananas
and slice. Line a shallow dish with crisp lettuce leaves, mix the
fruit and heap on the lettuce, strew over all a dozen Maraschino
cherries chopped fine, and pour upon the fruit half a pint of Welch's,
thoroughly chilled. Set the dish on the ice for ten minutes and serve.
Grape Fruit and Grape Salad
Peel and quarter a fine large grape fruit, removing every particle
of the bitter white inner skin. Peel and seed Malaga grapes until
there is a quarter as much bulk of these as of the grape fruit. Set
aside covered on ice until very cold; pour over them two tablespoon­fuls
of Welch's and the same quantity of French dressing, cons1sting
of three parts of salad oil and one of lemon juice and half a saltspoon­ful
of salt.
Grape Fruit Salad In Baskets
Cut and prepare grapefruit as instructed to do with oranges,
strewing a few chopped Maraschino cherries on top of each basket
before serving. Dress with Welch's and sugar as directed above.
Orange and Banana Salad In Baskets
Prepare according to preceding recipe, adding to the orange pulp
half as much bananas cut into dice. Dress with Welch's and sugar
as directed above.
Pineapple and Cream Cheese Salad No. I
Peel and slice ripe pineapple or procure the canned pineapple .
The latter suits the purpose better. Arrange the salad on individual
plates by laying a slice of the pineapple on leaves of hearts of lettuce.
On the hole in the center of the slice put a cream cheese ball about
the size of an English walnut, first working cream and butter in the
cheese as instructed in Grape Fruit and Cream Cheese Salad. Pour
a tablespoonful of Welch's over the pineapple and then a tablespoon­ful
of French dressing, made by proportions already given, always
using lemon juice instead of vinegar.
25
Pineapple and Cream Cheese Salad No. 2
Prepare the pineapple as just directed, but instead of working
cream into the cream cheese use enough Welch's to soften it to the
consistency where it can be made into balls with the hands or the
butter paddles. Add Welch's cautiously, so as not to make the mix­ture
too soft to handle. The grape-juice will make the cheese a very
pretty color. The balls can be placed on the pineapple, the grape
juice and French dressing put over all.
Pineapple and Cream Cheese Salad No. 3
Mix the cream cheese and the Welch's as in the preceding recipes,
and make into rather small balls. Cut the pineapple into dice, or
tear it into shreds with a fork, and heap the fruit and the cheese in
attractive piles on lettuce leaves arranged on i11dividual plates. Use
a dressing of Welch's and of French dressing as already given.
Banana and Pineapple Salad
Peel pineapple and cut it into dice or shred it; peel and slice
bananas and mingle with the pineapple; heap on hearts of lettuce
leaves, and either moisten first with a few tablespoonfuls of Welch's
and follow with a French dressing, or use a dressing made of grape
juice and oil as just directed.
Grape Fruit and Cream Cheese Salad
Prepare the grape fruit as directed above and mix with it Phila­delphia
cream cheese worked to a paste with a little sweet cream and
butter and formed into balls with butter paddles. Use the same
dressing of Welch's and French dressing given in preceding. recipe.
26
f
Banana and Peanut Salad
Select ripe bananas of uniform size, peel them and remove all
strings and inner skin. Have ready shelled peanuts which have been
toasted brown and then crushed with a rolling pin. Roll the bananas
in these nuts until thickly coated; then place each banana on se­lected
crisp lettuce leaves. Prepare a dressing by stirring together
equal parts of olive oil and Welch's, adding a trifle of salt and beating
until the mixture is smoothly blended. Pour this over and around
the salad just before it goes to table.
Orange Salad In Baskets
Select lar~e, firm oranges with smooth skins and cut them like
baskets, diVIding the peeling in half with the exception of a strip
which is to serve as a handle for the basket. Scoop out the fruit,
taking pains not to break the outer skin. Remove the skins, cut
the pulp into neat pieces, mingle with it a tablespoonful of Welch's
and a teaspoonful of sugar for the pulp of each orange, and put the
fruit back into the skins. Set each basket on a fine lettuce leaf and
serve. The handle of the basket may be decorated with a flower or
two, caught on with a bit of ribbon or a silver cord.
Jellied Fruit Salad
Soak two tablespoonfuls gelatine in enough cold water to cover it;
heat two cupfuls of Welch's to boiling, add one cup of boiling water;
pour upon the gelatine and stir until dissolved with half a cupful of
white sugar and the juice of one small lemon. When the jelly has
begun to form, mix into a half a cupful of white grapes, skinned and
seeded; one banana, peeled and diced, and half a cupful of shredded
or chopped pineapple. The jelly may then be set to form .in one large
mold which has been rinsed out with cold water, or in a number of
small molds. When firm and cold it is to be turned -out on lettuce
leaves. With this may be served a mayonnaise or a French dressing.
Cream Cheese and Nut Salad
Soften cream cheese with Welch's until of a consistency to be made
into balls; form these about half the
size of an English walnut. Put the per­fect
half-kernel of an English walnut on
either side of each cheese ball, so that
they resemble cream walnut bonbons.
Place two or three balls on a crisp heart
of lettuce leaf and serve with French
dressing made with Welch's instead of
lemon juice. Should a more acid dres­sing
be required a few drops of lemon
juice may be added.
27
Pineapple
and Crtam
Cbeese S..ltul
,. :-~,'
.~· -.. · ..... ' .....
Jellied Nut and Fruit Salad
' ...
1\ ·11 · ,, ..
,,..-'
~·-:._.. ,,'
See Recipe
Pare 25
Prepare the jelly by the preceding recipe and put into it instead
of the fresh frUlts there directed, half a cup of blanched almonds cut
into thin slivers, or of pine nuts, or of English walnuts, blanched
and chopped; half a cupful of stewed prunes which have been stoned
and chopped, and half a cupful of pulled figs which have been stewed
gently for ten minutes, then drained and chopped. Proceed as with
Jellied Fruit Salad.
Peach or Pear Salad
Canned peaches or pears may be used, selecting a good quality.
Cut the frujt into slices or dice, after draining the juice from them;
arrange on crisp lettuce leaves, pour over them enough Welch's to
flavor them adequately, and follow this with French dressing in the
same proportions.
Cream Cheese and Nut Salad No. 2
Prepare the cheese as above directed and mix with it half as great
a quantity of chopped Eng1ish walnuts, pecans, hickory nuts, or
roasted peanuts. When the nuts and the cheese are well mingled,
make into balls as in preceding recipe, and serve on lettuce with either
of the dressings given.
Grape Juice Fruit Salad
Dissolve one package of Lemon J ell-0 in one ~up of boiling water
and add one cup of Welch's. When it is cold, but not quite set, add
one-half pound of grapes, which have been cut in halves and seeded,
two bananas cut fine, two peeled oranges cut into small bits, one­fourth
cup of blanched and chopped almonds, and one-fourth cup
of sugar. Mix well and set on ice to harden. Serve as cold as possible.
28