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Compote of Grapes

Take a bunch or two of fine grapes, cut the stalks off, and make a little slit in each and pick out the stones with the point of a quill. Boil some syrup to the large pearl degree, put in the grapes and boil them up three or four times. When cold, skim off any scum that may have risen to the top. Arrange the grapes in a compotedish, and serve.