Creamed grapes
Make a syrup of a pound of sugar and a gill of water. Boil without stirring until a drop put into iced water becomes brittle. Remove from the fire, set in an outer pan of boiling water, and add to the syrup a dessertspoonful of lemon juice. Run a stiff wire or the prong of a pickle fork through each grape, and dip them, one by one, in the hot syrup, then lay on waxed paper to dry.