Omaha daily bee., 1919-10-26
FRUIT BUFFERS
MUST Be COOKED
over SLOW FIRE
Cooking Apple Butter in
Cider Makes Mouth Water
Must Be Handled
Carefully

Inc mere name of apple butter
brings memories Of that spicy
toothsome dainty which is old
fashioned but which never goes out
OF fashion. As it holds the concen-
trated favor of the apple, many peo-
pie think it has no equal as a spread
for bread or for serving with meats.
The present need OF food con-
servation makes it necessary that
every part of the fruit crop be used.
Much Of the fruit will be canned or
dried, but to add variety, a portion
OF it should be utilized in other
ways. As large an amount as can
be handled might satisfactorily be
used for fruit buffers. Fruit buffers
should be made from good grades
of fruit, but sound portions OF
specked fruits can be used with Sue
cess.
The usual utensils in almost daily
use in every kitchen are all that are
necessary to make these buffers, ac-
cording to the United States depart
ment of agriculture specialists. 1t
is desirable, but not necessary, to
have an manufactured or other
good preserving kettle which is kept
for this purpose only. A colander.
wire sieve, potato masher. measur-
ing cups. knives, spoons and pans
are necessary. Almost any variety
OF apple will make good apple but
ter. but those of good quality which
x.,sn A~nL 1.,A1 aat,cfar-
tory. The Jonathan, Winesap, Vel
low Newton, Grimes Golden and
Rome Beauty are excellent for this
purpose. Sometimes sweet apples
are used with tart apples, the usual
proportion being one-third of the
former to two-thirds of the latter.
Overripe apples do not make good
apple butter, but if they are used, a
little vinegar should be added to
give snap to the butter. Only fresh,
sweet cider or commercial sterilized
cider should be used. Boil it down
to about half its original quantity.
When to Cook in Cider.
The peeled and sliced apples may
be cooked in the boiled cider to
make the butter in one operation, or
they may be made into-apple sauce,
which is then cooked in the boiled
cider. With apples of coarse tex
ture the better method is preferable.
Continue the cooking until the cider
and apples do not separate and the
butter when cold will be as thick as
good apple sauce. Determine the
thickness at frequent intervals by
cooling small portions. About equal
quantities of sweet cider and peeled
and sliced apples are required to
make butter of the right consistency.
Five gallons of sweet cider should
be boiled down to two and one-half
gallons and five gallons OF peeled
and sliced apples should be added
to It.
Two essentials of making good
apple butter are long, slow cooking
and constant stirring. -Four to six
hours are required for making the
butter.
r. sugar is desired in the butter
add it after the cooking of cider and
apples is about two-thirds finished.
One pound of white or brown sugar
to one gallon of apple butter is the
usual proportion.
Splicing Apple Butter.
Apple butter IS spiced according
to taste, about half teaspoon each
Of ground cinnamon, cloves and all
spice being used for each gallon.
These are stirred into it when the
cooking is finished. While still boil
ing hot, apple butter should be
packed in hot boiled glasses, glass
jars or Theoretically sealed stone
jars, with tightly fitting covers, and
be boiled in steam as follows:
Place the containers, filled and |
with tops on, in a vessel fitted with