Grape Butter
Take sweet apples and grapes, half and half. Cook the apples tender and rub through a colander. Pulp the grapes, and put the skins in a bag, stew the pulps until the seeds can be easily removed by rubbing through a colander. For every 2 pounds of the pulp add 1 pound of sugar. The skins may be may be stirred into the butter. Leave plain or spice according to taste.