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Green-Grape Jelly

This is to be served only with meats and is of a most delicate color. If possible, use wild grapes; their flavor is much finer for this purpose than the cultivated varieties. Do not gather the grapes too green; and if a few are slightly turning it will do no harm. Look the fruit over carefully and wipe all that is dusty. Stew the grapes with the skins on, adding but little water, as the fruit is very rich in juice. Allow a pound and a half of sugar to every pint of juice. The jelly is of a light-green color and adds to the effect of the dinner-table.