World Famous Recipes

WILD GRAPE BUTTER
If the wild frost grapes are used, take them after
the frost has ripened them. Stem and mash, then mix with an equal
quantity of stewed and mashed apple. Rub the mixture through a sieve,
add half as much sugar as there is pulp and cook until thick, being
careful that it does not burn. It is a good idea to set preserves and
fruit butters in the oven with the door ajar to finish cooking as there
is then much less danger of burning or spattering.

Butternut Squash Soup