Ingredients
- four gallons of cider to two by boil- ing
- five pounds of sweet apples
- four tablespoonfuls
- three pints of syrup at a time
Directions
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water. Make the syrup, and when boiling, drop in the apples and boil till they are clear. A few quinces added give a very fine flavor.
Apple Butter. — Reduce four gallons of cider to two by boil- ing, then add five pounds of sweet apples. Stir and cook slowly until the apples are tender. Then begin to add tart apples that have been pared and cored, until you have a perfectly smooth and thick mass. Cool slowly, skimming whenever necessary and stirring almost constantly until the material will not break. Take out three or four tablespoonfuls and stand aside ; it is perfect if it does not separate. If it has not been cooked suf- ficiently long the cider will leave the mass and form a liquid in the saucer. As a rule it will require five pounds of sweet apples and a bushel of sour apples to each gallon and a half of cider. Sugar and spice may be added. — Mrs. Rorer.
Jelly. — In selecting fruits it is very essential that you exer- cise care to select those not over ripe. Always be careful in skimming; to have clear, pretty jelly, after adding the sugar, every particle of scum should be taken off as it rises. Boil a quart or three pints of syrup at a time, as it jellies much quicker, and is consequently, of a brighter color. Let all jellies get cold before covering; then cover with melted paraffine. The paraffine may be saved when taken off the glasses, washed, wiped dry, put in a jar and used again next year.