The Miller press. [volume] (Miller, S.D.) 190?-current, 1923-09-20
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 plums also make good butter, and
peach butter is unusually appetizing.
While apple butter is usually made
with cider, using gallon for gallon Of
peeled and sliced apples and cider, it
may he made with water only. or with
other favors. The following recipes
have been tested by the United States
Department Of Agriculture and are rec
0mmendpd.
Apple Butter With Grape Juice.
To each gallon Of peeled and Sliced
apples. cooked INTO a thin apple sauce
and strained, add n pint of grape
Juice, one cupful of brown sugar and
~one-quarter t"eaSpoonfU! Of salt. Cook
slowly and stir often for two hours, or
until Of the desired thickness: then stir
IN one te~aSpoonfuI Of cinnamon.
tx1pIe Butter With Lemons.
Slice four lemons. cover with water
and let stand over night. Next morn
ing put them in a 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 PIurs.
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 pIums and rub through n
strainer or cOIander 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
pncy. When twO-thirds cooked, add
two pounds of sugar per gallon. When
finished. used spices and vanilla ac-
cording 10 taste. A good proportion Is
one-half tenspoorfful each of ground
cinnamon. cloves and afSpice, and
from two to four ~teaspoonfuls of
vanilla per gallon.
Pear Butter.
Pear hutrer is made like apple but.
ter without the cider. Use pears ripe
enough to cook up well. Peel. core ANA
slice them put in a preserving kettle
with a little water and COOK slowly un.
I'll 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
a little lemon juice. with cinnamon.
ginger. or other spices to taste Pack
while hot In hot steriliZed containers
and cover with paraffin. or process in a
hot water bath in sealed containers ten
TO twenty minutes.
Peach Butter.
Put the peaches in a wire basket and
DID them in boiling water = few Sec
onds. or until the skin slips. Dip them
I'm cold water. peel them and PHI them.
Well ripened freestone varieties are
best. Mash the pulp and cook II In Its
own Juice. without adding water. II
II is rather coarse IL may he put
|. through a sieve To each measure or
pound Of pulp add ashalf-mea or
ialf-pound If sugar. cook slowly and
stir frequently until the product Is Of
che desired thickness. The sugar may
De added before cooking begins. II de-