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

Fi't rnent Of Agriculture.)
~ ou have more peaches, pears, or
.,..s than YOU can use fresh or care
ren q dry, by all means utilize some
sAem for fruit buffers. The apples
.al.b vim not keep fresh for winter
Z. nav be kept in the form Of apple
- Il the family can be restrained
~ eating all Of it before cold wealth
.rsves. With food so scarce and
~ thls year none should be allowed
q "a waste. Fruit buffers not only
N utilize the surplus, but will make
n. additional delicacies which viii
" variety to any meal during the
vEttr.
a many farms apple butter time
"a ENJOYABLE season long looked for
~ 10 and not soon forgotten. The
slIsous odors Of the spicy butter
w. they ill the kitchen, tend to
.ts the one who is entrusted with
,ulue the butter from burning for
.he long and wearisome stirring.
M butter requires time and labor
aRis wen worth the effort and
= reward comes when the delicious
tuct Is served during the winter.
Its familiar sight, some years ago,
,uple butter being made in a cop.
kettle hung over an cut-of-door
4 not common in these days. The
housewife, however, has NOT
she art though she makes her fruit
lH On the kitchen range.
a enamel-lined, aluminium or other
preserving kettle. q colander'
IL dsye, potato masher, measuring
hives and pans. are all the uten-
that are needed In the making OF
hit butter.
l,ule Butter Mede With Cider.
Almost any apple will make good APP
butter. but that which Is Of good
IIty and will cook well Is most sat
aOrg There is no better way to
X rood apples and the sound por-
@ q windfalls, wormy, and bruised
1 than to make them into butter.
liheies Of coarse texture make q
naE coarse product unless 1t Is put
lngh colander or q wire sieve.
tA varieties ought to be made into
e sauce and be put through q col
R Or wire sieve before adding them
he boiled cider. Sometimes sweet
lss are used with tart apples, the
ll proportion being one-third OF the
mI to two-thirds Of the latter.
szipe apples are not desirable, but
hey must be used, q little vinegar
aolld Be added to give some snap to
y butter. The amount of vinegar re-
yed must be determined by the
he Only fresh, sweet cider or COM
dal sterilized cider should be used.
20 shrsid be boiled down to about
" lts original quantity. II boiled
yer 3 canned and bottled hot, In ster-
YEA containers 1t will be available for
aluS use In making apple butter.
ne peeled and sliced apples may
! tteked n the boiled cider to make
butter IN one operation or they
b made first into apple sauce
Ma q then cooked in the boiled
80. Ihs cooking should be contin-
~ NTH the cider and the apples do
u aepaEate and the butter when cold
n tnick Is good apple sauce. De
ae the thickness at frequent in
'.a hy cooling small portions. 1t
" lakes about equal quantities
wet cider and peeled and ripe APP
g make butter Of the right con-
2. In other words, Eve gallons
aAees cider should be boiled down
~ and 4 half gallons and i've gall
Y peeled and sliced apples should
saaea to It either uncooked or as
y sauce.
Apple Butter Essentials.
g the essentials of making
me butter are long, slow cook
W 70 six hours) and constant
Z sugar is used, add it af.
cocklng Of the cider and apples
twO-thirds done. The usual
~ y about a pound Of either
MoWn sugar per gallon Of
spice II according to taste /;
hah a teaspoonful of each
cinnamon. cloves, and all
ng used to each gallon. These
sa INTO It when the cooking
s'lA boiling hot, pack in hot
lass classes. or hermetically-
ae Jars with tightIy-ftting
osess IN steam by placing
aned and with tops on,