Evening star., 1919-09-19
Uncle SamOffers Suggestions

cooked in the boiled cider to make the
butter in one operation. or they may
be made into apple sauce. which Is
then cooked in tho boiled cider. With
apples Of coarse texture the latter
| cooking until the cider and apples do
not separate. and the butter when
! cold will be as thick as good apple
sauce. Determine tho thickness at
frequent intervals by cooling small!
| sweet cider and peeled and sliced ap.
pies are required to make butter Of
the right consistency. Five gallons OF
sweet cider should be boiled down to
two and one-half gallons. and five
gallons Of peeled and sliced apples
should be added to 1t.
Two essentials Of making good ap-
pie butter are long. slow cooking and
constant stirring. -Four to six hours
are required for making the butter.
1t after the cooking Of cider and ap-
pies is about two-thfrds finished. One
pound Of white or brown sugar to one
gallon Of apple butter is the usual
proportion.
Splicing Apple Butter.
Apple butter is spiced according to
taste, about a half teaspoon each of
ground cinnamon. cloves and allspice
being used for each gallon. These are
stirred into it when the cooking is
finished; While still boiling hot apple
butter should be packed in hot boiled
glasses. glass jars or hermetically
sealed stone jars, with tightly fitting
covers, and be boiled in steam as fol-
lows:
Place the containers, filled and with
bottom and deep enough to hold them.
Pour in q little water, put on q cover
to hold in the steam and place over
the fire. Begin to count time when the
steam starts to escape, and after five
minutes for quart or smaller sizes.
ten minutes for half-gallon sizes, and
Is minutes for gallon sizes, take the
containers out to cool.
Place them away for future use. Do
not disturb the covers until the apple
butter is. to be used. If covers do not
At tightly place wax or oiled paper in
them to make tight At before boil
ing. The boiling prevents any mold
ing. spelling or infection Of the top
layer of apple butter and also takes
tie place of paraffin. which Is now
quite expensive.
Apple Butter With Grape Juice.
II a grape flavor is desired in apple
butter it may be obtained by the use
Of grape juice. To each gallon of
peeled and sliced apples, cooked into
sauce and strained, one pint of grape
Juice. one cup of brown sugar. and
one-Quarter of a teaspoonful Of salt
should be added. These should cook
slowly and be stirred often for two
hours or until Of the desired thick
ness. then stir in one teaspoonful of
cinnamon and pack hot in hot con-
tainers and boil 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
put In a preserving kettle with lit
tie water. and cooked slowly until
soft. The sugar is then added, one cup
to one quart Of sliced pears, and cook
ing Is continued very slowly, with
frequent stirring. for one and one-half
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
boiled containers and process with
steam as directed for apple butter.
Peach Butter.
Place the peaches in a wire basket
and dip them in boiling water a few
seconds until the skin slips-test by
raising the fruit out Of the water and
rubbing the skin between the fin
gers. Dip 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
-