Grape Butter
Pulp the grapes, put the skins in a bag, stew the pulps until the seeds can be removed by rubbing through a colander. To each pound of the pulp add 1 pound of sugar, 1/2 pint of cider vinegar, 1/2 teaspoonful of cloves, 1 teaspoonful of cinnamon and 1 teaspoonful of nutmeg. Boil this very slowly, putting in the bag of skins, tied securely. When it jellies by dropping in cold water it is done. Put away in jars. For an ornamental dish it can be re-heated and put in fancy molds to jelly over.