Grape Sauce
Take any small quantity of grapes. Wash them by dipping each bunch several times in water, unless you know that they have been gathered and handled by clean hands. Separate the skins from the pulps by squeezing each grape between the fingers and thumb. Cook the pulps about five minutes, or until soft and broken. Cook the skins for the same length of time in a separate saucepan, then press the pulps through a strainer into them, until there is nothing left but the seeds. Measure the mixture, and for each measure, pint or cup, as the case may be, add half a measure of sugar, and simmer for five minutes. Many invalids who cannot eat grapes uncooked, on account of the seeds, may take them stewed in this way. More or less than the above amount of sugar may be used, according to the requirements of the individual.