Melrose Apple Butter

7 lbs. pared, quartered and cored apples, 3 lbs. molasses sugar if obtainable, if not, dark brown sugar. Put apples and sugar in layers in a kettle, cover tight, let stand 12 hours or over night. Then let come just to boiling and simmer without stirring, or uncovering for 5-12 hours.

Apple juice made by boiling the skins of apples in ⅓ their bulk of water, as for jelly, with lemon juice to taste, is a valuable addition. Finely-ground coriander seed may be added. A little date or prune marmalade may also be used.

A delightful butter may be made by combining plums and apples.