Place sugar in small saucer. Wash grapes, drain dry between towels and remove stems carefully. Stir chocolate over boiling water in a small granite cup until warm and melted but not hot. Dip stem end of grapes one at a time into the chocolate to about one-quarter the depth of the grapes, holding them by the other end with the fingers. Remove from chocolate quickly invert to cool a moment, then roll the chocolate end in the sugar, and place chocolate side down on oiled paper to harden.
© 1903 All rights reserved. Published by Echo Point.