Deseed grapes by pressing grapes between fingers. Pulp will pop out, leaving hulls. You can deseed several quarts in a short time. 5 quarts of grapes will yield 2 1/2 cups of hulls. Place hulls in saucepan; cover with 3 cups water and bring to boil until tender and can be mashed with fork.

SPICY MUSCADINES:

7 1/2 c. cooked hulls & juice
6 c. sugar
1/2 tsp. salt
1/3 c. vinegar
3 3/4 tsp. spice mixture

Bring hulls, sugar and salt to a rapid boil and cook about 15 minutes, skim off foam and fill sterilized jars to within 1/2 inch of top. Wipe edges, adjust lids and process 5 minutes in a boiling water bath. Makes about 7 1/2 pint jars. Great in fried pies.

SPICE MIXTURE:

1 tsp. each of cloves, allspice & cinnamon
2 tsp. mace

Mix well, use 3 3/4 teaspoons for the above recipe. Store the rest.

SPICY MUSCADINE BREAD:

1/2 c. butter
1 c. sugar
2 eggs
2 c. sifted flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. milk
1/2 c. muscadine sauce above
1/2 c. chopped pecans

Cream butter, adding sugar gradually, beating well. Add eggs, beating one at a time. Sift dry ingredients together and add alternately with milk. Stir in muscadine sauce and pecans. Bake in greased and floured loaf pan at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on rack. Freezes well.