East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-07-26

IL tions of windfalls wormy and !
~ bruised apples, peaches. pears =
= and piums. :
IL They take little or no sugar.
IL They make the war breads go +
: down easily.
IL
| = = = = = q = = = . a = = =
/ no tree fruits should be allowed To
go to waste when it is so simple n
matter to put up gallon or two Of
fruit buffers which go well with nIa,n
cereals, and are particularly useful rs
spread for bread.
Only fruitNNf good quality shouId he
used, but size is not important. The
sound part of a bruised or injured an
pie makes good product.
HOW 10 Make Apple, Butter With
Cider.
Almost all varieties of apples win
make good apple butter, but those Of
distinctive flavor and of good cooking
IquaIlty are most satisfactory. Over
ripe apples are not desirable, but sweet
apples sometimes are mixed with tart
ones.
here is receipt for cider apple
butter. Boil five gallons of fresh
sweet cider down to two and one-half
gallons. Prepare five gallons of peel
ca ana Sliced apples Either add
'hese e.pples raw to the boiled cider
and cook down, or first make them in
70 apple sauce and then add to the
and cook to the right consistency.
The butter should be cooked until
apple pulp and cider do not separate.
sugar is not absolutely necessary.
When sugar is plentiful a pound of
white or brown sugar per gallon of
apple butter is the ordinary propor-
ton. The sugar is added after the
cooking is about two-thirds done. AS
the product is spiced, various sirups.
such as cane or sorghum or molasses
or maple sirup, could be used instead
OF sugar if on test the new flavor
proved satisfactory to the particular
home.
Apple butter is spiced according to
personal taste. A half teaspoonfuI
each OF ground cinnamon, cloves and |
allspice per gallon is a common mix |
tare! The spices are stirred in when /
the cooking is finished.
Apple Butter Without Cider,
Good apple butter is often made
without the use of cider. Enough wa
teris added to the peeled and sliced
apples to make thin apple sauce,
ana this is allowed to cook very slowly
or simmer, over low fire for or
hours. 1t must be stirred often to
prevent burning. Sugar or sirups. a
pound to gallon of butter, may be
added when the product is two-thirds
done. The sugar that settles at the
bottom of New Orleans molasses is
nXrPIanf
Taste.
Packing Apple Butter.
Steam glass or stone jar or crooks
Tor about Is minutes on a false bot
-om in g boiler. Prepare apple but
-er, place boiling hot into the hot Jars.
Place tops on and seal air-tight, set
IN false bottom in the boiler, add a
title water, put cover on boiler to
lold in the steam, count time from
When the steam starts to escape; steam
mall jars for minutes, half-galIon
or 10 minutes, and larger containers
or Is minutes. Remove jars and set
'ut to cool Do not disturb covers
Intil product is to be used. If cover
oes not fit tightly place waxed or
lied paper under it to make a tight
it before sterilizing the jar. Fruit
utters can be sealed by a layer of
araffin. but at present this is quite
expensive.
Pear Butter.
Pear, plum and peach buffers are
lade without cider. The pears should 81
e ripe enough to cook up well and t.
fter being peeld, cored and sliced, n
re put into a preserving kettle with re