GK\PES. 83 



down to half an inch in thickness. Put a plate on top of 

 the paste and out round it. Cut out two round forms and 

 bake them on a greased tin. When cool make an incision 

 round the center of the edge and divide the short-cake. 



Kemove the seeds from a quantity of Malaga grapes with 

 a raisin seeding machine. Arrange the grapes on the 

 cake. Over the under or center layer of grapes put a layer 

 of jelly, and ov^er the top layer of grapes put a covering of 

 whipped or velvet cream. 



Grapes Spiced.— Stem and -wash wild grapes and boil 

 till soft, then press through a coarse sieve. To every ten 

 pounds of pulp add half as much sugar, an even table- 

 spoonful of cinnam^on, a heaping teaspoonful each of cloves 

 spice and pepper, a grated nutmeg and two quarts of 

 vinegar. Boil slowly till it is as thick as catsup ought to be, 

 then bottle. 



Grape Pie, STo 1. — One egg, one teacupful of sugar, one 

 heaping teacupful of grapes. Beat the egg and sugar to- 

 gether, then add the grapes, one tabJespoonful of flour and 

 a little butter. Bake with two crusts. 



Grape Pie, No 2.— Remove the skins from the seeds 

 and pulp and simmer the latter in p. porcelain kettle and 

 press it through a, oolander to remove the seeds. Then 

 put skins and pulp together, sweeten to taste, and pour 

 into a pie-plate lined with paste after stirring in a heaping 

 teaspoonful of flour if the grapes are very juicy. Bake 

 with an upper crust. 



THE GRAPE FRUIT. 



The grape fruit or shaddock is less well-known than it 

 deserves. No more refreshing or wholesome fruit grows, 

 though on first tasting it the northerner is apt to pronounce 

 it coarse if not unpleasant. To many persons it becomes 



