INGREDIENTS

INSTRUCTIONS

Take out the seeds of 1 pumpkin, cut it in small pieces and boil it
soft; take 3 other pumpkins, cut them in pieces and boil them soft;
put them in a coarse bag and press out the juice; add the juice to  the
first pumpkin and let it boil 10 hours or more to become the  thickness
of butter; stir often. If the pumpkins are frozen the juice  will come
out much nicer. Remarks: All I have to guide me as to the  "North
Woods" manner of making is that on the back of the slip cut  from some
newspaper; there was the date of the paper - Feb. 7, 1880 -  also
"Sleighing fair," and "Loggers feel better," therefore, to know  that
"loggers felt better," they must have that class of persons  among
them; and hence it was from some northern paper, where loggers  in the
winter do congregate. It will make a good butter if boiled  carefully
to avoid burning. I should say boil the juice at least half  away
before putting in the nicely cut pieces of the 1 pumpkin,  boiling it
soft in the juice of 3 other ones, after its reduction one  half. It
makes a very good substitute for cow's butter, and for apple  butter,
too.  But I must say if I used frozen pumpkins to obtain the  juice
from, I should not want the one frozen that was to be cut up to  make
the butter of. I think it would not be as good if frozen. If any  of
these butters are too sour add good brown sugar to make it sweet
enough to suit the taste.  ~-Ann Arbor, 1884  Source:  Walnut Pickles
and Watermelon Cake, A Century of Michigan  Cooking, Larry B. Massie
and Priscilla Massie.  Penny Halsey (ATBN65B) Posted to MM-Recipes
Digest V3 #190  Date: 07/03/96  From: eboyd@shentel.net

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