The central record. (Lancaster, Ky.) 18??-current, 1920-07-29

prepared BY the United States Depart.
ment Of Agriculture
n you have more Peaches. pears. OF
piums than you can use fresh or care
20 can or dry. by all means utilize some
Of them for fruit buffers. The apples
which will not keep fresh for winter
use may he kept In the form OF apple
butter II the family can he restrained
from eating all OF IL before cold wealth
er arrives. with food so scarce and
high this year none should be allowed
10 90 20 waste. Fruit buffers not only
will utilize the surplus. but Will make
also additional delleacies which VIII
add variety TO any meal during the
winter.
on many farms apple butter time
Is an enjoyable season long looked FOR
ward 10 and not soon forgotten. The
delicious odors OF the spicy butter
when they al the kitchen. tend 20
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 IL Is well worth the eanrt and
the reward comes when the delicious
product IL served during the winter
The familiar sight. some years axe.
OF apple butter being made In a cop
per kettle hung over an out-ofdoor
Ore Is not common In these days. The
modern housewife. however. has not
lost the ar, though she makes her fruit
butter on the Kitchen range.
An enamellinei. aluminium or other
good preserving kettle. n colander.
wire sieve. potato masher. measuring
cups. knives and pans, are all the ut'n-
sis that are needed In the making OF
fruit butter.
Apels Butter Made With Cider.
Almost any apple will make good ap-
ple butter, but that which IL OF FOOD
quality and will cook well In most sat
isfactory. There II no better way to
N. good apples and the sound por.
lions of windfails. wormy. and bruised
apples. than to make them into butter.
Varieties Of coarse texture make
rather coarse product unless u Is put
through a eolander or Q wire sieve.
Such varieties ought to be made into
apple sauce and be put through col
andsr or wire sieve before adding them
70 the boiled cider. Sometimes sweet
apples are used with tart apples. the
usual proportion being onethird OF the
former to twothirds Of the latter.
Overripe apples are not desirable. but
~ they must be used. q little vinegar
should be added TO give some snap 10
the butter. The amount OF vinegar re
ouired must be determined by the
taste. Only fresh. sweet cider or com
merciai sserilixed cider should be used.
This should be boiled down to about
half its original quantity. II boiled
cider IN canned and bottled hot. In ster-
ilixed containers II 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
NAV be made nrst into apple sauce
which IL then cooked In the boiled
cider. The cooking should be eontin-
ned until the cider and the apples do
not separate and the butter when colo
/. as thick as good apple sauce. De
termlne the thickness at frequent In
teryals by cooling small portions. IL
usually takes about equal quantities
~ sweet cider and peeled and ripe APP
ole. to make butter Of the right con-
sl,tency. In other words, i've gallons
Of sweet cider should be boiled down
TO two and q half gallons and h'e gal.
ions Of peeled and sliced apples should
be added to II either uneooked or as
apple sauce.
Aeois svstsr Essentials
Two Of the essentials OF making
good ample butter are long. slow cook.
ing tfour 10 six hours) and constant
stirring. II sugar Is used. add II ar
ter the cooking OF the cider and apples
4. about twothirds done. The usual
proportion 10 about . pound Of either
white os brown sugar per gallon OF
butter. Spice tt according TO taste
about ooe-half Q tesspoonfui OF each
Of brown cinnamon. cloves. and all
spice being used to each gallon These
are stirred into a when the cooking
10 finished.
while still boiling bot. pses IN hot
| ,tsrSiixsd jars. gisssss. &C hsrDetsesiiy'
sealed stone jars With uohtiy-etsine
Govern. Process u steam ~ paeeAao
/ - $4,000 nll~A a. - - =