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Canned Grapes

Squeeze pulp from grapes, boil skins and pulp in water until each seem tender; then pass pulp through a sieve, add skins and the water in which they are cooked (only a little water should be used in cooking them); add a large coffee-cup of white sugar to a quart of grapes, boil until quite thick, and can in glass according to general directions. Mrs. A. C. B., Jacksonville.