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Show ! MtmM DELICACIES CAN BE MADE FROM VARIOUS PRODUCTS OF THE HOME ORCHARD Apple Butter in Days Gcne By Wa Always Mado in a Oprei Kelt i Out of Door. (Prepared by the United BUtea Department Depart-ment of Agriculture.) If you havo more peaches, pears, or plums than you can uso fresh or enre to can or dry, by alt means utilize some of them for fruit butters. The apples ! which will not keep fresh for winter , use may be kept In the form of npple butter If the family can be restrained from enting all of It before cold weather weath-er arrives. With food so scarce and I high this year none should he allowed to go to waste. Fruit butters not only will utilize the surplus, but will make also additional delicacies which will add variety to any men! during the winter. On many farms apple butter time is an enjoyable season long looked forward for-ward to and not soon forgotten. The fltllclOH odor9 of the spicy butter when they fill the kitchen, tend to make the one who Is entrusted with keeping tho butter from burning forget for-get the long and wearisome stirring. Fruit butter requires time and labor but it Is well worth the effort and the reward comes when the delicious product Is served during the winter. The familiar sight, some yenr9 ago, of tipple butter being made In a copper cop-per kettle hunir over an out-of-door Are Is not common In thee days. TheT modern housewife, however, has not lost the art though she makes her fruit butter on the kitchen range. An enamel-lined, aluminum or other good preserving kettle, a colander, wire sieve, potato masher, measuring dtps, knives and pans, are all the utensils uten-sils that are needed In the making of fruit butter. Apple Butter Made With Cider. Almost any apple will make good apple ap-ple butter, but that which is of good quality and will cook well Is most satisfactory. sat-isfactory. There Is no better way to use good apples and the sound por- tlons of windfalls, wormy, nnd bruised apples, thun to make them Into butter. Varieties of coarse texture make a rather coarse product unless It is put through a colander or a wlr slove. Such varieties ought to be made Into apple sauce and be put through a colander col-ander or wire sieve before adding them to the boiled elder. Sometimes sweet apples are used with tart apples, the usual proportion being one-third of the former to two-thirds of the latter. Overripe apples are not desirable, but If they must be used, a little vinegar should be added to give some snap to the butter. The amount of vinegar re- quired must be determined by the , tuste. Only fresh, sweet elder or com- I merclal sterilized elder should bo used. I This should be boiled down to about I hulf Its original quantity. If boiled elder is canned and bottled hot, In sterilized ster-ilized containers It will be available for future use In making apple butter. The peeled and sliced apples may be cooked In the boiled elder to make the butter In one operation or they may be made first Into apple sauce which Is then cooked In the boiled elder. The cooking should be continued contin-ued until the elder and the apples do not separate and the butter when cold Is as thick as good apple sauce. Determine De-termine the thickness at frequent Intervals In-tervals by cooling small portions. It usually takes about equal quantities of sweet elder and peeled and ripe apples ap-ples to make butter of the right consistency. con-sistency. In other words, five gallons of sweet elder should be boiled down to two and a hulf gallons and live gallons gal-lons of peeled and sliced apples should be added to It either uncooked or as apple sauce. Apple Butter Essentials. Two of the essentials of making good apple butter are long, slow cooking cook-ing (four to six hours) nnd constant Mlrring. if SUgaf Is used, add it uf-! uf-! r the cooking of the cider nnd applet Is about two-thirds done. The usual proportion Is about a pouiM of either I white or brown sugar pi r gallon of butter. tptCt It according tO taste; abOUt one-half a ttaspoonful Of each of brown cinnamon, cloves and all-spice all-spice being ui 1 to each gallon, ThSSS ; are Ktirrtl Into It when the cooking j Is finished. While still boiling hot, pack In hot sterilized Jure, glasses, or hermetically-! sealed stone Jars with tightly-fitting Defers, Process in steam by placing the containers, filled and with tops on, In a vessel fitted with a fnlse bottom H and deep enough to hold them. Pour H a little water Into the container, pul on a cover to hold In the steam, and H set over the fire. Itegln to count time H when the steam starts to escape. Af- H ter five minutes' processing for quart or small size, ten minutes for hair g it Ion Site, and IB minutes for gallon sre, H take the containers out to cool. Do H not disturb the covers until the apple b butter Is to be used. aH Apple Butter With Crape Juice. H If a grape flavor Is desired In npple butter, It may be obtnined by the use of grnpe Juice. To sack gallon of peel- gtaHH ed nnd sliced npples, cooked Intn H sauce, and strained, one pint of grape Juice, one cupful of brown sugar, and one-quarter of a tenpoonful of salt should he added These should cook slowly and be stirred often for two hours, or until of the desired thickness, then stir in one teaspoonful of clnnn- men, and pack hot In hot containers H tad process as directed for other ap- pie butter. Pear Butter. Pear butter Is made like the npple jH butter without cider. The pears should be ripe enough to cook up well. After being peeled they are cdred and sliced, put In a preserving kettle with a little wnter, nnd cooked slowly until H soft. The sugar Is then added, onn H cupful to one qunrt of sliced pears, and B cooking is continued very slowly, with frequent stirring, for one and a half to two hours. The butter should then H be smooth and of the consistency of HH thick apple sauce. A little lemon juice, bBLb! with ginger, cinnamon, or other spleen H to taste, should he well stirred Into H the hot butter. Pack while hot In hot sterilized containers and process with b stam as directed for npple butter. Peach Butter. n Put the peaches In a wire basket, nnd dip them In boiling water a few H seconds until the skin slips test by H raising the fruit out of the wnter and H rnhblng the skin between the fingers. H Dip the peaches Into cold water, peel, gtstaaH and pit them Well-ripened freestone gtstaaaai varieties nro best. Mash the pulp, and cook It In Its own Juice without adding wnter. If it is rather coarse, put IC through a colander or conrse wire aaal sieve to muke a butter of fine texture. ttttttal To each measure of pulp udd a half- H measure of sugar, cook slowly, and stir frequently until the product is of P the desired thickness. The meats of gstaaaH severe pits mny he cooked either whole or sliced In each gallon of but- H ter. While still hot, pack In sterilized Jars or glasses with M,-ht fitting tops H and process like apple hutter or cover with hot paraffin tB Garfield Butter. H Take two-thirds plums nnd one-third gttaaaafl peaches, Pare, pit, nnd slice the H peaches, and if the plums are free- H stones remove the pits. Cook the H . peaches and plums togpther slowly an- I til soft and rub through a colander or H S coarse sieve. If the plums are cling- fl I stones the pits are removed by this operation. To each measure of pulp aH . nd'l three-fourths of a measure of su- KsatH I gnr, cook slowly, nnd stir often until 9HB I of the right thickness. Pack hot and BEH process like peach butter. Complete directions for mnklng sll ststaafl kinds of fruit butters with tested BHal recipes may he had by writing fne HH department of agriculture for Farm- aflK9 ers' Bulletin IKX), "Home-made Fruit KaH Flutters." gfflgggi |