To seven pounds of grapes there should be added these materials—three pounds of granulated sugar, one cup of vinegar, two tablespoonsful of ground cinnamon, and one tablespoonful of ground cloves.
Weigh the grapes, wash and pulp them. Cook the pulp until the seeds are loosened—then press the mass through a sieve. Cook the skins just as long as you cook the pulps. Put them on the same stove, but in separate kettles. Add the strained pulps to the skins, then vinegar, sugar, and spices. And cook until the mixture thickens.
This, when served with cold meat, changes a commonplace supper of left-overs into a feast.
LXXXIII
Don Juan y Gayangos
(Ambassador to the United States, from Spain)
EGG PLANT AU GRATIN
Peel the egg plant.
Whiten it in salty water, and dry.
Fry, in butter, with salt sprinkled on each piece.