VARIOUS DISHES. 475 



a flavor that Is peculiarly refreshing and grateful, especially where there ia 

 fever." 



Bemarka. — The author fully endorses all the points made by the editor, 

 having always been very fond of sauce made of dried apples, having plenty ot 

 juice. For me it is preferable to most other sauces, which are often much more 

 expensive, but not half so palatable. For the beverage for the sick, a dozen 

 quarters will be enough for a quart of water, with'simple sugar to taste, as the 

 flavoring needs no doctoring generally. The evaporated apples are still so ex- 

 pensive, that most families having an orchard, should continue their practice 

 of drying for themselves. 



APPLE, PEACH AlTD OTHER FBUIT BUTTERS— How to 

 Make. — The American Grocer, in giving an account of the manufacture of 

 fruit butters, as a business in the cities, from dried apples, peaches, quinces 

 and pears, using sugar and water in place of the juices of the fruit, closes in 

 the following language, as to making them in the country. It says: " The 

 same purpose that sugar subserves in the manufactories here, may be accom- 

 plished there by the use of cider. When apples are ripe make, say 3 barrels, 

 of cider. Then pare, and core, 4 bushels of apples. Then boil down the 3 

 barrels of cider to 1^^^ (the author would say boil down the cider first), and set 

 it convenient to the copper kettle, in which place the 4 bushels of apples. Pour 

 on the apples from the cider enough to answer the purpose (to nearly cover 

 them) and fire up. As the cider boils away, add more until it is all used up 

 and the contents of the kettle brought down to a proper consistency, of which 

 one must be judge. A little practice will make one perfect in this process. 

 This is for apples. It will apply equally well to any other kind of fruit from 

 which it is practicable to obtain the juice as one would from apples." 



Remarks. — Any other fruit may be made with the cider; but the flavor 

 would not be so perfect of the kind used, as it would to use its own juices. 

 Peaches and pears, when fully ripe and juicy, would easily supply the neces- 

 sary amount of juice, or cider, removing the stones from the peaches before 

 grinding and pressing. And even grape juice has been used to make peach 

 butter. 



Of course these ciders should be boiled down the same as apple cider, 

 above. While cooking the butter there must be watchful care and constant 

 stirring, to avoid burning. If cooked down pretty thick, so as to just spread 

 nicely, and then carefully put up in stone jars, and kept in a cool, dry place, it 

 will keep all the year around. Pour into tubs as soon as complete, to avoid 

 creating a verdigris on the copper, by standing, which is poisonous. The cider, 

 in boiling dovra, needs skimming at each addition, as it is put in. This boUed 

 cider is nice for minced pies, apple sauce, etc. 



It is claimed, however, by some, that the best apple butter is made by usmg 

 sweet apples only; selecting the nicest, both for the cider and for the butter. It 

 may be an advantage to those who have sweet apples in abundance, for, as a 

 general thing, they are not as marketable as tart or sour ones. Most people wUl 

 be "satisfied to have plenty of that made from nice, juicy, tart fruit, at least, I have 



