Vintage Recipes

SPICED GRAPES.

Wash the bunches carefully. Use two or three gallon jars. Put a thick layer of brown sugar on bottom of jar; then a layer of bunches of grapes; sprinkle on a few whole cloves, allspice, and stick cinnamon. Alternate layers of sugar and grapes as above until jar is full. Turn plate on top; put on weight; tie cloth closely over top; put in cool place. The grapes are nice served with cold meats. The syrup can be used for cake, puddings, mince pies, etc. Towards spring, strain all that is left in the jar through a flannel cloth; bottle it, and use through summer; use for dysentery. A few spoonfuls in ice water makes a pleasant drink for hot days.

Extra: SPICED GOOSEBERRIES.

Six quarts berries, nine pounds sugar, one pint vinegar, one tablespoonful each of cloves, cinnamon, and allspice. One-half the vinegar put on berries at first. When nearly done, strain, and add rest of the vinegar, and spices. Boil three or four hours.


Spiced Grapes


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