Cheyenne record., 1919-10-30

Apple Butter in Days Gone By was
Out Of
(Prepsred by the United States Depart
ment Of Agriculture.)
II you have more peaches. pears, or
plums than you can use fresh or care
to can or dry, by all means utilize some
of them for fruit buffers. The apples
which will not keep fresh for winter
use may be kept In the form Of apple
butter il the family can be restrained
from eating all of 1t before cold wealth
er arrives. With food so scarce and
high this year none should be allowed
to 60 to waste. Fruit buffers not only
will utilize the surplus, but will make
also additional delicacies which will
add variety to any meal during the
winter.
On many farms apple butter time
is an enjoyable season long looked for
ward to and not soon forgotten. The
delicious odors Of the spicy butter
when they hll the kitchen. tend to
make the one who Is entrusted with
keeping the butter from burning for
get the long and wearisome stirring.
Fruit butter requires time and labor
but It is well worth the effort and
the reward comes when the delicious
product is served during the winter
The familiar sight, some years ago.
Of apple butter being made In cop.
per kettle hung over an out-of-door
fire is not common in these days. The
modern housewife, however, has not
lost the art though she makes her fruit
butter on the kitchen range.
An enamel-lined. aluminium or other
good preserving kettle. q colander'
wire sieve, potato masher, measuring
cups, knives and pans, are all the uten-
sils that are needed in the making OF
fruit butter.
App,s Butter Made With Cider.
Almost any apple will make good ap-
ple butter, but that which IL of good
quality and will cook well is most sat-
isfactory. There In no better way TO
use good apples and the sound por.
tions Of windfalls, wormy. and bruised
apples, than to make them into butter.
varieties Of coarse texture make
rather coarse product unless 1t is put
through a colander or q wire sieve.
such varieties ought to be made into
apple sauce and be put through col
ander or wire sieve before adding them
to the boiled cider. 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 are not desirable, put
II they must be used. little vinegar
should be added to give some snap to
the butter. The amount Of vinegar re-
ouired must be determined by the
taste. Only fresh, sweet cider or COM
mercial sterilized cider should be used.
This should be boiled down to about
half its original quantity. II boiled
cider il canned and bottled hot. in ster-
ilixed containers 1t will be available for
future use in making apple butter.
The peeled and sliced apples may
he cooked in the boiled cider to make
the butter in one operation or they
may be made first into apple sauce
which is then, cooked in the boiled
cider. The cooking should be contin-
ue{as until the cider and the apples do
NOT separate and the butter when cold
il n thick a. good apple sauce. De
termine the thickness at frequent IN
tervals BY cooling small portions. 1t
usually takes about equal quantities
Of sweet cider and peeled and ripe ap-
ples to make butter Of the right con-
sistency. In other words, hve gallons
Of sweet cider should be boiled down
to two and half gallons and i've gal
Ions Of peeled and sliced apples should
he added to It either uncooked or ~
apple sauce.
Apple Butter Esssntials.
Two of the essentials Of making
good apple butter are long. slow cook
IN. ffour to six hours) and constant
stirring. II sugar IL used. add 1t At
ter the cooking Of the cider and apples
/, about two-thirds done. The usual
proportion Is about pound Of either
white or brown sugar per gallon OF
butter. Spice 1t according to taste
about one-half a teaspoonful OF each
Of brown cinnamon. cloves, and all
sptce being used to each gallon. These
are stirred into 1t when the cooking
Is finished.
while still boiling hot, pack IN not
sterrliseti Jars, glasses. or hermetically-
sealed stone Jars with tightly hitting
cover Process in steam By placing
The cortainers, nlled and with tops On.