spoon is lifted up from the boiling mass it will come up heaping full, or 

 when a spoonful is placed on a dish no liqmd separates from the solid 

 portion. 



Toward the close of the cooking period the boiling product is very- 

 apt to sputter considerably and serious bums may resiilt if stirring is 

 done with a spoon. In order to overcome this danger and discomfort a 

 device for stirring should be made, as follows: a paddle-shaped stick, 

 2 or 3 inches longer than the vessel is deep, with a hole near the small 

 end into which a broom handle or other light stick is fastened, gives an 

 |~~"-shaped implement which enables the operator to sit at a safe distance 

 from the sputtering butter to avoid being burned. It also removes the 

 necessity for standing near or over a hot fire. 



Applying Directions 



Most of the recipes given in this bulletin are based upon fairly accu- 

 rate amounts of products used. In order to use intelligently the direc- 

 tions given, the housewife should have inexpensive apparatus for weigh- 

 ing, and a measuring cup. The ordinary kitchen or family balance, 

 costing from $i to $2, will answer for weighing, while an aluminum or 

 glass measuring cup, costing from 10 to 25 cents, will be all right for 

 measuring. 



The fruits should be weighed. Water, fruit juices and sugar may be 

 weighed, though it is usually more convenient to measiire them, allow- 

 ing 2 cups, or I pint, to the pound for fruit juices and water. In meas- 

 uring sugar the measure will need to be heaped slightly if 2 cups or i 

 pint are to be counted as i pound. 



Apple Butter 



1 peck ripe cooking apples. 



2 gallons cider. 

 iy2-2 pounds sugar. 



Wash the apples, remove all bad spots and cut into quarters or slices. 

 Place the pieces of fruit in a porcelain or aluminimi vessel, add 3 or 4 

 quarts of the sweet cider and heat to the boiling point. Continue to 

 boil until the fruit is reduced to a pulp. Meanwhile place remainder of 

 sweet cider in another similar vessel and boil down to i quart. Pour 

 the cooked fruit into a sieve or colander, and, using a cup or fruit jar, 

 force the pulp through. Return the pulp to the cooking vessel, add 

 the remainder of the cider and cook with constant stirring until it begins 

 to thicken, which will be shown by the sputtering of the boiling product. 

 Add the sugar and continue the cooking until the desired consistency 

 is obtained. This last cooking process will require two to three hotus. 

 If a spiced product is desired add 3 teaspoons of ground cinnamon and 

 2 of ground cloves just before removing from the fire. Fill the hot 

 butter into sterilized glass jars and seal. About 4 quarts of finished 

 product should be obtained from this recipe. 



If a tart butter is desired to be used as a relish instead of a spread 

 omit the sugar. 



Apple butter made in this way is an excellent substitute for the rich 

 jellies and preserves so commonly eaten. 



