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SPICED GRAPES MRS ELIZA CORWIN, MT GILEAD, OHIO

(Pickles.) - (Recipes Tried And True)







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.











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