The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1917-10-12
MAKING FRUIT BUFFERS GOOD way TO
UTILIZE SURPLUS PRODUCTS

There will be more or less fruit
which will not be salable because Of
lack Of local market. lack of time
to pick and pack for distant markets,
or because the amount may seem too
small at any one time to he worth
saving. Such fruit should not be al
lowed to 60 to waste, for 1t may be
used in making fruit buffers, urge ex-
perts Of the United States department
Of agriculture. Well-made fruit but
ters are very welcome and tasty"
and go long way to make plain ce-
reals appetizing. Children and older
people, too, like such fruit butter on
bread. and 1t is good dietetics as well
as good economy to use such highly
favored products to "carry" rela-
lively large amount Of milder-flavored
food. 1t Is desirable to use only good
quality fruit for fruit buffers. and it
must be remembered that poor fruits
will not make good fruit buffers. How
ever, as every housekeeper knows.
part Of an apple or other fruit may be
sound and good while the remainder
is not, owing to bruising or other in
jury, and such good portions may be
used successfully for fruit butter max
Ing. Thus 1t is often decided econ
Omy, since 1t saves what would other
wise be total loss.
| There Is no better way to use good
apples and the sound portions Of wind
fall wormy and bruised apples than
to make apple butter Of them. While
almost all varieties Of apples will make
good apple butter, those with distinct
i've flavor and good cooking quality are
most satisfactory. Such old standard
varieties as Northern Spy, Rhode
Island Greening, Tompkins King and
Smokehouse are excellent for this pur.
pose. The summer varieties also will
make good apple butter, 1t has been
found by recent tests In the United
States department Of agriculture.
If apples Of coarse texture are used
1t is desirable to cook them and put
them through colander or coarse
wire strainer before adding them t.
the boiled cider Sweet apples are
sometimes used with tart ones. Over
ripe apples are not desirable.
Apple butter is made by boiling
down fresh, sweet cider to half 1t,
original qauntity. then adding apple!
which have been peeled and sliced. Thu
apples either are added directly to thu
boiled cider and cooked In 1t unit
the apple butter is done or are mad
into apple sauce, which Is cooked II
the boiling cider. The cooking SHOULD
be continued until the cider and appl'
pulp do not separate; then the butte
will be Of the right thickness wheI
cold.
1t takes about equal amounts O
sweet cider and peeled and sliced ap
pies to make apple butter OF the RICH
consistency. In other words, II f1v'
gallons of sweet cider are used |
should be boiled down to two and one
half gallons, and five gallons of peeled
and sliced apples should be added
either raw or made into apple sauce
Two things essential to making goo'
apple butter are Long, slow cook
ing (four to six hcurs), and constan
stirring.
If sugar is used, 1t should be adde,
after the cooking Of cider and apple
is about two-thirds done. About
pound Of either white or brown suga
Is the usual amount per gallon Of az
pie butter, but more or less, or no
any, may be used to suit the taste.