How To Make Grape Foam

Grape Foam.

Pour a large coffee cup 1/4 full of grape juice, put in scant 1/2 cup sugar and fill up with boiling water. Turn into a basin and add 1/2 cup more of water and let come to a boil. When boiling pour this over 1 package of some orange gelatin instead of the pt of hot water which the directions for making call for. Stir till clear, turn into a deep bowl and set in an outer dish half full of cold water. When the jelly begins to quiver as if setting, whip with an egg beater till it is light and foamy. Place in outer dish of cold water again.

Put 1/2 cup sugar and 2 tablesp hot water with a tiny pinch of cream of tartar in a basin on the stove. Cook till the syrup drops from fork in threads. Have ready the white of 1 egg in a soup plate, beaten to a dry foam. Pour the syrup over this slowly, beating constantly. Beat till cool, then fold into the stiffened grape foam. Drop a little on top of each sherbet glassful.

Grape juice from either wild or tame fruit may be prepared by pouring enough water over the fruit to cover, after picking from the stem, and boiling till soft. Pass through a cheesecloth bag, boil up again, and if not to use at once, seal airtight in fruit cans.