If cider is not available add enough water in beginning to start cook- 

 ing and proceed as directed. 



Apple butter is the cheapest and one of the best of the apple products. 

 It is easily made and might well become a part of oiu: regular diet. 

 Cider is not necessary, but adds much to the quality of the product. 



Grape Butter 



lo pounds grapes. 

 I pint water. 

 I pound sugar. 



Stem the grapes and wash thoroughly. Cook in the water at the 

 simmering point until the skins will slip from the berries. Poiu" into a 

 colander or sieve and allow the juice to drain off. This juice shordd be 

 bottled and used as grape juice. (See page i8.) Return the pulps and 

 skins to the cooking utensil, add one-half pint of water and cook at boil- 

 ing point until the berries are in shreds. Again transfer to colander or 

 sieve. Rub the pulp through and return to the cooking utensil. Cook 

 at boiling point for five or ten minutes. Add the sugar and cook until 

 of desired consistency, which shotild be thick enough to spread well. 

 If spices are desired these may be added just before removing from the 

 fire. 



Have fruit jars clean and sterile; fill the butter while boiling hot 

 into these and seal at once. If a tart butter is desired to be used as a 

 relish omit the sugar. 



The skins and seeds may be used for making a fair grade of jelly. 

 (See page 17.) 



If grapes are expensive and apples are cheap add one-third as much 

 apple ptilp as grape pulp. (See page 10.) 



Grape butter is most economically made as a by-product of grape 

 juice ; also if made as a by-product there is less danger of crystals form- 

 ing in the butter. 



Peach Butter 



1 peck peaches. 



2 pounds sugar. 



The fruit may be peeled by hand, or it may be dipped into boiling 

 water just long enough to loosen the skin, which then may be stripped 

 from the fruit quite readily and with less loss than if peeled with a knife. 

 The peeled fniit is placed in a cooking vessel with just enough water 

 to start the cooking. Continue to boil with frequent or constant stir- 

 ring until product begins to thicken; add the sugar and cook imtil the 

 desired consistency is obtained. If spices are desired add as given for 

 apple butter, or to suit the taste. Fill the hot butter into sterilized jars 

 and seal at once. Should there be any difficulty in obtaining a uniform 

 texttire the pulp may be run through a sieve or colander to break up any 

 limips and to remove any fibrous material. This should be done before 

 the sugar is added. 



In peach sections where the crop is abundant there is generally some 

 loss from soft and split fruits and from drops. These can all be made 

 into a delicious butter at a very small cost. 



