Show apple butter there is no bett better r way to use e rood good apples than to make them in to butter the pound portions of wind falls fails wormy and bruised apples may also be used the better the apple the better the bottex bitter will be in apple butter with cider either fresh sweet eider cider or commercial sterilized cider should be need after being boiled down to about half its original quantity th the peeled and sliced apples may be cooked in the boiled cider or they may mav be first made into apple sauce which is ii then cooked in ID cider it usually takes about equal quantities of sweet cider and sliced apples to make butter of odthe the right consistency in other words 2 gallons of sweet cider should be boiled down to I 1 gallon and 2 gallons of the proper ed apples should be added to it either uncooked or as apple sauce the two essentials of good app appet butter are long slow cooking from four to six hours arld and frequent g if sugar is used it should be added after the cooking is about two thirds done about 1 pound 1 I 1 of sugar is the usual proportion for each gallon of apple butter ft utter but more or or less may be used to suit the he taste the butter may be es ee with ill cinnamon cloyes and ail spice since or with ill any one of the three t the he spices being stirred in when the cooking is finished while at still boiling hot the butter atte should be packed in sterilized sterilize glass receptacles or i in stone ja jars wi with h t thorough borough precautions tons agaes apo spoil I 1 ing as with any other h er preserves |