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#39 - GRAPES

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


GRAPE PIE.--Take the grapes when about half grown, wash and cut them in two; line your dish with pie crust and fill full with grapes; then add five to six tablespoonsful of white sugar and one of water, cover with top crust, cut a slit in the centre, and bake thirty-five to forty minutes.

GRAPE JELLY.--Select grapes before they are ripe--that is, just about when they are turning. Take off the stems and cook slightly. After straining, use a pound of sugar to a pound of juice. This makes a jelly of a light red color, and is much finer flavored than if made from ripe grapes.

SPICED GRAPES.--Take four teaspoonsful of cinnamon and allspice, one teaspoonful of cloves, six pounds of sugar, and ten pounds of grapes. After pulping the grapes, boil the skins until tender; then cook the pulps and strain through a sieve; add to it the skins, put in sugar, spices and vinegar to taste; boil thoroughly and cool.

SOME of the most popular grapes are the Catawba, Concord, Isabella and Tokay--the first and last being used very largely for the manufacture of wine. The white or Malaga grape is of foreign growth; it finds a very ready and large sale in our home markets.