The Colorado statesman., 1919-11-01

out o
prepared by the United States Depart
ment of Agriculture.)
If 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 If the family can be restrained
from eating all of it before cold wealth
er arrives. With food so scarce ana
high this year none should be allowed
to 90 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. Inc
delicious odors OF the spicy butter
when they fill 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
the reward comes when the delicious
product is served during the winter
The familiar sight, some years ago.
of annie butter being made in cop
per kettle hung over an out-of-door
fire is not common in these days. Inc
modern housewife, however, has not
lost the art though she makes her 1ruit
hutter on the kitchen range.
An enamel-lined, aluminium or other
good preserving kettle, colander'
wire sieve, potato masher. measuring
cups. knives and pans, are all the uten-
s,ls that are needed in the making OF
fruit butter.
Apple Butter Made With Cider.
Almost any apple will make good ap-
ple butter but that which is OF gooo
quality and will cook well Is most sat
isfactory. There is no better way TO
use good apples and the sound por-
lions of windfalls, wormy, and bruised
apples. than to make them into Dutter.
Varieties of coarse texture make
rather coarse product unless 1t is put
through a colander or wire sieve
Such varieties ought to oe made INTO
apple sauce and be put through COL
ander or wire sieve before AIDING theih
to the boiled cider. Sometimes sweet
epples are used with tart apples, the
usual iproportion being one-third OF the
former to two-thirds of the latter.
Oyerripe apples are not desirable Out
II thew must be used, little vinegar
should be added to give some snap 10
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. IL oolleu
cider is canned and bottled hot, IN ster-
,lized 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
NAV be made first into apple sauce
which is then cooked in the Dolleu
cider. The cooking should be contih-
ned until the cider and the apples DC
not senarate and the butter when colo
is as thick as good apple sauce. De
termine the thickness at frequent In
tervals by cooling small portions. II
usuaily takes about equal quantities
of sweet cider and peeled and ripe ap'
ples to make butter of the right con
sistency. In other words, five gallons
of sweet cider should be boiled down
TO two and half gallons and hve eai,
Ions of peeled and sliced apples shouio
he added to it either uncooked OF as
annie sauce.
Apple Butter Essentials.
Two of the essentials of making
good apple butter are long slow cook
ing (four to six hours) and constan'
stirring. If sugar is used, add 1t AT
ter the cooking of the cider and apples
is about two-thirds done. The us''a
proportion is about a pound OF either
white or brown sugar per gallon Of
butter. Spice it according to taste
about one-half teaspoonful OF e' u
of brown cinnamon, cloves, and all
spice being used to each gallon. Ihes'
are stirred into it when the cooking
is finished.
While still boiling hot, pack In no.
sterilized jars, glasses, or hermeticaiiy
sealed stone jars with tightly-httinf
covers. Process in steam by placing
the containers, filed and with tops on