Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-09-27
MAKE FRUIT BUFFERS
WHEN YIELD Is GOOD
Recipes Given Have Been Tested
by Specialists.

prepared by the United States Department.
Of Agriculture.)
There is no better way to use good
apples and the sound parts of wind
falls and wormy and bruised apples
than to make them into butter. Pears,
and pluIns also make good butter, and
peach butter is unusually appetizings
While apple butter is usually made
with cider, using gallon for gallon of
peeled and sliced apples and cider, it
may be made with water only, or with
other favors. The following recipes
have been tested by the United States
Department of Agriculture and are rec
commended.
Apple Butter With Grape Juice.
To each gallon Of peeled and sliced
apples, cooked into thin apple sauce
and strained, add one pint of grape
juice, one cupfuI of brown sugar and
one-quarter teaspoonful of salt. Cook
slowly and stir often for two hours, or
until Of the desired thickness then stir
IN one teaspoonful Of cinnamon.
Apple Butter With Lemons.
Slice four lemons, cover with water
and let stand over night. Next morn
ing put them in preserving kettle
with eight pounds Of apples, pared.
cored and sliced. Cook for one hour;
add three pounds of sugar and cook
slowly, with frequent stirring. one. and
one-half hours longer. or until Of the
proper thickness.
Apple Butter With PIunls.
An exceedingly rich and snappy but
ter is made with apples and plums. Use
one measure of plums to two measures
! OF peeled and sliced apples. Wash and
cook the plums and rub through a
strainer or colander to get out the pits.
Cook the apples into sauce, add the
stewed plums and continue cooking an
hour or two until of the right consist
ency. When two-thirds cooked, add
two pounds Of sugar per gallon When
finished used spices and vanilla ac-
cording to taste. A good proportion is
one-half teaspoonful each of ground
cinnamon, cloves and allspice, and
from two to four teaspoonfuls Of
| vanilla per gallon.
Pear Butter.
Pear butter is made like apple but
! ter without the cider. Use pears ripe
enough to cook up well. Peel, core and
slice them; put in a preserving kettle
| with little water and cook slowly I'M
til soft. Then add the sugar, one cup
full to one quart Of sliced pears, and
continue cooking very slowly, with fire.
/ uuent stirring, for one and a half to
two hours The butter should then be
smooth and of the consistency of thick
apple sauce. Stir into the hot butter
little lemon juice, with cinnamon,
ginger, or other spices to taste. Pack
while hot in hot sterilized containers
and cover with parafin, or process in a
/ hot water bath in sealed containers ten
to twenty minutes.
Peach Butter.
Put the peaches in a wire basket and
dip them in boiling water few sec
onds, or until the skin slips. Dip them
in cold water, peel them and pit them.
Well-ripened freestone varieties are
best. Mash the pulp and cook it in its
own Juice, without adding water IF
It is rather coarse it may be put
through a sieve. To each measure or
pound of pulp add half-measure or
half-pound of sugar, cook slowly and
/ stir frequently until the product is OF
the desired thickness. The sugar may
be added before cooking begins, If de