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Jellied Grapes

Mrs. A. M. Lewis.

A very delicate dish is made of one-third of a cup of rice, two cups of grapes, half a cup of water, and two spoons of sugar. Sprinkle the rice and sugar among the grapes, while placing them in a deep dish; pour on the water, cover close and simmer two hours slowly in the oven. Serve cream as sauce, or cold as pudding, If served warm as pudding, increase slightly the proportion of rice and sugar.