Spirit of Jefferson. [volume] (Charles Town, Va. [W. Va.]) 1844-1948, 1919-11-04

in a vessel fitted with false bottom
and deep enough to hold them. Pour
little water into the container, put
on a cover to hold in the steam, and
set over the fire. Begin to count time
when the steam starts to escape. AT.
ter five minutes processing for quart
or small size. ten minutes for half-gal-
Ion 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.
Apple Butter With Grape Juice.
If grape flavor is desired in apple
butter. 1t may be obtained by the use
Of grape Juice. To each gallon Of peel
ed and sliced apples, cooked into
sauce and strained, one pint of grape
Juice, one cupful of brown sugar, and
one-Quarter of teaspoonful of salt
should be added. These should cook
slowly and be stirred often for two
hours, or until of the desired thickness,
then stir in one teaspoonful Of CHINA
mon, and pack hot in hot containers
and process as directed for other APP
pie 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 peeled they are cored and
sliced, put in preserving kettle with
little water, and cooked slowly until
soft. The sugar is then added, one
cupful to one quart of sliced pears, and
cooking is continued very slowly, with
frequent stirring. for one and 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
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 few
seconds until the skin slips-test 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-ripened freestone
varieties are best. Mash the pulp, and
cook it in its own Juice without adding
water. If 1t Is rather coarse, put It
through a colander or coarse wire
sieve to make q butter of fine texture.
To each measure Of pulp add half
measure of sugar cook slowly, and
stir frequently until the product is OF
the desired thickness. The meats Of
several pits may be cooked either
whole or sliced in each gallon OF but
ter. While still hot, pack in sterilized
jars or glasses with tight-fitting tops
and process like apple butter or cover
with hot paraffin.
Garfield Butter.
Take two-thirds plums and one-third
peaches. Pare. pit, and slice the
peaches. and If the plums are free
stones remove the pits. Cool, the
peaches and plums together slowly I'M
til soft and rub through colander or
coarse sieve. If the plums are cling
stones the pits are removed by this
operation. To each measure Of pulp
add three-fourths of a measure Of SUI
gar, cook slowly, and stir often until
of the right thickness. Pack hot and
process like peach butter.
Complete directions for making all
kinds of fruit buffers with tested
recipes may be had by writing the
department of agriculture for Farm.
ers' Bulletin 900, Homemade Fruit
Buffers"