The evening Caledonian. [volume] (St. Johnsbury, Vt.) 1918-1920, 1919-09-19

, If you have more peaches pears
or plums than you can use fresh or
care to can or dry, by AL means uti-
lie 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 weather arrives. With
food so scarce All high this year
none should be allowed to go to
vase Fruit buffers not only will
utilize the surplus, but will make al
SO additional delicacics which will
add variety to any meal during the
winter.
On many farms applc-butter time
is an enjoyable season. long looked
forward to &,.d not soon forgotten.
The delicious odors of the spicy but
ter 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
but it is well worth the effort, and
the howard 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 -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 stove.
An enamel-lined, alumi''Im, or
other good preserving kettle, CO.
lander, wire sieve, potato masher,
measuring cups, knives, and pans, arc
all the utensils that are needed in the
making of fruit butter.
APPLE BUTTER MADE WITH
CIDER
Almost any apple will make good
apple butter, but that which is Of
good quality and will cook well is
most satisfactory. There is no better
way to use good apples and the
sound portions of windfalls, wormy
and bruised apples than to make.
them into butter. Varieties of coarse
texture make a rather coarse pro-
duct unless it is put through CO.
lander of wire sieve. Such varie-
ties ought TO be made into apple
sauce and be put through colander
or wire sieve before adding them to
the boiled cider Sometimes sweet
apples are used with tart apples, the
usual proportion being onethird of
the former to two-thirds of the lat
ter. Overripe apples are not dcsir-
able, but if they must be used, lit
tie vinegar should be added to give
some snap to the butter. The
amount of vinegar required must be
determined by the taste. Only fresh
sweet cider or commercial sterilized
cider should be used. This should
be boiled down to about half its ORR
ginal quantity. If boiled cider is
canned and bottled hot, in sterilized
containers it will be available for
future use in making apple butter.
The peeled and sliced apples may
be 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 con-
tinued until the cider and the
apples do not separate and the but
ter when cold is as thick as good APP
pie sauce, Determine the thicknss
at frequent intervals by cooling
small portions. 1t usually takes
about equal quantities of sweet cider
and pared ripe apples to make butter
of the right consistency In other
words, gallons of sweet cider
should be boiled down to 21A gallons
and gallons of pared and sliced APP
pies should be added to it either I'M
cooked or as apple sauce.
Two of the essentials of making
good apple butter are long, slow
cooking a to 6 hours) and constant
stirring. If sugar is used, add it af-
ter the cooking Of the cider and APP
Piles is about two-thirds done. The
usual proportion is about a pound of
either white or brown sugar per
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