83 FRUITS AND HOW TO USE IHBM. 



THE GEAPE. 



Among the most important and the most luscious of all 

 fruits the grape thrives well in the middle and western 

 portions of the United States. The foreign varieties, 

 which can only be reared in graperies east of the Missis- 

 sippi, grow most luxuriantly in California so that the pro- 

 ductions of the vine are carried over a large section of the 

 country. A fruit so beautiful and delicious ought to be 

 raised in such quantities as to appear upon, every table 

 during two-thirds of the year. 



Grapes are not only nnuiishing but are considered to 

 have curative qualities. In Germany and Switzerland 

 grape-cures are filled with patients who consume each 

 from three to eight pounds of the fruit per day, generally 

 with the best results, to which, no doubt, abstemiousness 

 from a rich dietary contributes. 



Grapes should be washed and drained before eating. In" 

 no other way are they so delectable as when fresh from 

 the vines. Arranged with or without other fruit, they ai'e 

 both lovely and refreshing at breakfast, luncheon or at 

 dessert. 



Grape Short-Cake. (Mrs. Smithson).— Sift together 

 half a pound of flour, a ooffeespoonful each of salt and sugar, 

 and two teaspoonfuls of baking powder. Work into this 

 mixture a quarter of a pound of cold, well- washed butter; 

 add gradually two gills of cold Doiled milk. Mix quiekl> 

 with a knife. Dredge flour over the moulding-board and 

 turn the paste upon it. Toss with the knjfe until it is well 

 floured. Pat it gently with a floured rolling-pin and roU it 



