The citizen. [volume] (Berea, Ky.) 1899-1958, 1919-07-31
HOME DEPARTMENT


Il
methods in both. home and factory
processes have shortened this TO
few hours. If the fruits are cooked
until very tender or until they
form pulp, and are then run
through fine sieve or colander,
the labor Of peeling is eliminated.
better color is obtained from such
fruits as plums and red apples, and
the product is given a fine grain.
Under the old-time method the fine
grain was obtained by prolonged
cooking and stirring.
Fruit buffers should be cooked
until they are quite thick. Their
consistency should be such that
they are soft, spread easily, and
when a spoon is lifted up from the
boiling mass II will come up heap
ing full, or when spoonful is
placed on dish no liquid separates
from the solid portion.
Toward The close of the cooking
period the boiling product is very
apt to sputter considerably, and
serious burns may result IL stirring
Is done with spoon. In order 10
overcome this danger and dscom-
fort a device for stirring should be
made, as follows: A paddle shaped
stick. two or three inches longer
than the vessel is deep. with hole
near the small end into which
bro0m-handlc or other light stick
is fastened, gives a F-shaped i'm
plement which enables the operator
To sit at safe distance from the
spuitering butter 10 avoid being
burned. u also removes the neces-
sity for standing near or over a hot
fire.
The buffers are 10 be especially
recommended as substitute for
the more expensive Jams and jellies.
particularly for children. There
are two general types, /. O., those
intended for spread, which con-
tain some added sugar. and those 10
be used as a relish, which contain
little or no added sugar. The for
mer are the more desirable sincs
they do take the Place Of jams and
Jellles and may be eaten in quantity
without harm To either children or
adults.
The sweetened buffers may be
spread in thin sheets in pie-tins or
on baking sheets. placed in slow
oven, leaving the door ajar, and
dried, forming delicious confec-
iion. One gallon Of butter will
make five or six pounds Of dried
butter or apple candy.
Apple Butter
peck ripe cooking apples
gallons cider 10 ~ pounds sugar
Wash the apples. remove all bad
spots and cut into quarters or slices
Place the pieces of fruit in a pOr--
celain or aluminium vessel, add
three or four quarts Of the sweet
cider and heat 10 the boiling-poin,.
Continue TO boil until the fruit is
reduced TO a pulp. Meanwhile
place remainder Of sweet cider in
another similar vessel and boil
down 10 one quart Pour the cook
ed fruit into "A sieve or cOlander.
and. using a cup or fruit-jar, force
the pulp through. Return the pulp
To- the cooking vessel. add the re-
mainder of the cider and cook with
constant stirring until IL begins to
thicken. which will be shown by the
suffering Of the cooking product.
Add the sugar and continue
the cooking until the desired
consistency is obtained This
last cooking process will re-
quire two 10 three hours. n
"A spiced product is desired, add
three teaspoons Of ground cinnamon
and two OF ground cloves just be-
fore removing from the fire. Fill
the hot butter into sterilized glass
jars and seal. About four quarts OF
finished product should be obtain
ed from this recipe.
II tart butter is desired to be
used as relish instead of spread,
omit the sugar.
Apple butter made in this way
is an excellent substitute for the
rich jellies and preserves so COM
monty eaten.
II cider is not available, add
enough water 10 start the cooking
and proceed as directed, except that
the sugar should be increased by
0ne-half pound. The cider is not
absolutely necessary. but adds much
to the flavor and quality Of the
butter.