The evening Caledonian. [volume] (St. Johnsbury, Vt.) 1918-1920, 1919-09-19
CONVERT THE EXCESS FRUIT
INTO DELICIOUS FRUIT BUFFERS
Appetzing DeIcacies Can Be Made from Various Pro-
ducts of the Orchards Store of them Adds Var
iety to the Menu and Volume of the Larder


to taste; about one-half teaspoon
each of brown cinnamon, cloves, and
all-spice being used to each gallon.
These are stirred into it when the
cooking is finished.
While still boiling hot, pack in hot
sterilzed jars, glasses; or ..ermctical-
lv sealed stone jars with tightly f.
ting covers. Process in steam by
placing the containers, filled and with
tops on, in a vessel fitted with false
BOTTOM and deep enough to hold
them. Pour little water into the
container, put on cover to hold in
the steam, and set over the fire. Be
gin to count time when the steam
starts to escape. After 5 minutes
processing for quart or small 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.
JUICE
APPLE BUTTER WITH GRAPE
If grape flavor is desired in APP
pie butter, it may be obtained by the
use of grape juice. To each gallon
of pared ard sliced apples, cooked in
to sauce and strained, pint of grape
juice, l cup of brown sugar, and ono
quarter of teaspoon of salt should
be added. These should cook slowly
and be stirred often for 2 hours, or
uoti1 of tba dac;roJ Al; oI,poe- +Lan
stir in 1 teaspoon of cinnamon, and
pack hot IN hot containers and pro-
cess as directed for other apple
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 pared they are
cored and sliced, put in a preserving
kettle with little water, and cock
ed slowly until soft. The sugar is
then added, l cup to 1 quart of sliced
pears, ard cooking is continued very
slowly, with frequent stirring, for
L Il to hours. The butter should
then be smooth and of the consist
ency of thick apple sauce. A little
lemon juice, with ginger cinnamon,
or other spices to taste, should be
well stirred into the hot water. Pack
while hot in hot sterilized containers
and process with steam as directed
for apple butter.
PEACH BUTTER
Put the peaches in a wire basket
and dip them in boiling water a few
seconds until the skin slips-tcst by
raising the fruit out of the water and
rubbing the skin between the fingers.
Dip the peaches into cold water, peel,
and pit them. Well-ripered freestone
stone varieties are best. Mash the
pulp, and cook it in its own juice
without adding water. If it is rath-
er coarse, put it through colander
or coarse wire sieve to make but
ter of fine texture. To each measure
of pulp add half measure OF sugar,
cook slowly, and stir frequently I'M
til the product is of the desired
thickness. The meats of several pits
may be cooked either whole or She
ed in each gallon of butter. While
still hot, pack in sterilized jars or
glasses with tight-fttirg tops and
process like apple butter or cover
with hot paraffin.
GARFIELD BUTTER
Take twothirds plums and one
third peaches. Pare pit, and slice
the peaches, and if the plums are
freestones remove the pits. Cook
the peaches and plums together slow
ly until soft and rub through col
ander or coarse sieve. If the plums
are clingstones the pits are removed
by this operation. To each measure
of pulp add three-fourths of meas
ure of sugar, cook slowly, and stir
often ut:.il of the right thickness.
Pack hot and process like peach but
ter
Complete directions for making all
kinds of fruit buffers with tested re-
cipes may be had by writing the De-
partment of Agriculture for Farm
ers' Bulletin 900, Homemade Fruit.
Buffers"