Bogalusa enterprise and American. (Bogalusa, La.) 1918-19??, 1919-12-11

In a vessel fitted with a false bottom
and deep enough to hold them. Pour
a little water into the container, put
on cover to hold in the steam, and
set over the IRE. Begin to count time
when the steam starts to escape. AT
ter five minutes processing for quart
or small size, ten minutes for half-gal-
lon size, and Is minutes for gallon size,
take the containers out to cool. Do
not disturb the covers until the apple
butter is to be used.
Apple Butter With Craps Juice.
If a grape flavor is desired in apple
butter, 1t may be obtained by the use
of grape Juice. To each gallon Of peel
ed and sliced apples, cooked into
sauce, and strained, one pint Of grape
juice, one cupful Of brown sugar, and
one-quarter of teaspoonful Of salt
should be added. These should cook
slowly and be stirred often for two
hours, or until Of the desired thickness,
then stir in one teaspoonful Of CHINA
mon, and pack hot in hot containers
and process as directed for other APP
pie butter.
Pear Butter.
Pear butter is made like the apple
butter without cider. The pears
should be ripe enough to cook up well.
After being peeled they are cored and
sliced, put In preserving kettle. with
a little water, and cooked slowly until
soft. The sugar Is then added, one
cupful to-ono quart Of sliced pears, and
cooking il continued very slowly, With
frequent stirring. for one and hall
to two hours. The butter should then
be smooth and Of the consistency OF
thick apple sauce. A little lemon juice,
with ginger, cinnamon. or other spices
to taste, should be well stirred into
the hot butter. Pack while hot In hot
steriIized containers and process with
steam as directed for apple butter.
Peach Butter.
Put the peaches In q wire basket
and dip them in boiling water rev
seconds until the skin slips-test by
raising the fruit out Of the water ana
rubbing the skin between the fingers.
Din the peaches into cold water, peel,
and pit them. Well-ripened freestone
varieties are best. Mash the pulp. and
cook It In its own juice without adding
water. If It is rather coarse put II
through a colander or coarse wire
sieve to make butter Of fine texture.
NJ each measure of pulp add a half.
measure Of sugar, cook slowly ana
stir frequently until the product 10 OF
the desired thickness. The meats OF
several pits may be cooked either
whole or sliced In each gallon OF but
ter. While still hot, pack In sterilzeo
lars or glasses with tight-Atting tops
and process like apple butter OF cover
with hot parafin.
GarMeld Butter.
Take two-thIrds plums and one-third
peaches. Pare, pit, and slice the
peaches, and II the plums are freS-
stones remove the pits. Cook the
reaches and plums together slowly un-
fiji soft and rub through coiander OF
coarse sieve. II the plumS are cling
stones the pits are removed BY this
operation. To each measure OF pulp
add three-fourths Of . measure Of su-
gar. cook slowly, and stir often until
AZ the right thickness. Pack hot anc
process IKE peach butter. .
Complete directions for making an
kinds Of fruit buffers with tesseo
recipes may be had by writing me
department Of agriculture Tor Farm
ers' Bulletin 600. Homemade Fruit
RH.,kAnws -