476 DR. CHASE'S RECIPES, 



always been. I have seen apple butter that was flavored with winter-greer, bui 

 give me the natural flavor only. The following short plans of making peacl. 

 and apple butters, from a Blade writer, may suit some of our readers better thai, 

 the others, hence I give them a place. Grape juice makes a nice butter witl. 

 peaches, treated the same as cider, i. e., boiled when just pressed out. Why 

 will it not do as nicely with apples? Those who have plenty of peaches caK 

 soon tell by trying it 



Peach Butter. — Pare ripe peaches and put them in a kettle with sufiicieni; 

 water to boil them soft, when sift through a colander, removing the stones. 

 To each quart of peaches put IJ^ lbs. of sugar and boil very slowly one hour. 

 Stir often so they will not bum. When done season with ground spice and 

 cinnamon to taste 



Apple Butter,- -Boil down a kettle of cider to % of the quantity. Pare, 

 core, and slice your aj )ples, and put as many into the cider as you think your 

 kettle wUl hold wiunout boiling over. Let it boil slowly, stirring often. Whec 

 done spice with ciunamou, and, if you like it sweet, put in some sugar. 



Pumpkin Butter, as Made in the North Woods.— Take out the 

 seeds of 1 pumpkin, cut it in small pieces and boil it soft; take 3 other pump 

 kins, cut them in pieces and boil them soft; put them in a coarse bag and press 

 out the juice; add the juice to the first pumpkin and let it boil 10 liours or more 

 to become the thickness of butter; stir often If the pumpkins are frozen the 

 juice will come out much easier 



Remarks. — All I have to guide me as to the " North Woods " manner of 

 making is that on the back of the slip cut from some newspaper; there was the 

 date of the paper — Feb. 7, 1880, — also " Sleighing fair," and " Loggers feel bet 

 ter," therefore, to know that " loggers felt better," they must have that class of 

 persons among them; and hence it was from some northern paper, where loggers 

 in the winter do congregate. It will make a good butter if boiled carefully to 

 avoid burning. I should say boil the juice at least half away before putting in 

 the nicely cut pieces of the 1 pumpkin, boiling it soft in the juice of the 3 other 

 ones, after its reduction one-half. It makes a very good substitute for cow's 

 butter, and for apple butter, too. But I must say if I used frozen pimipkins tc 

 obtain the juice from, I should not want the one frozen that was to be cut up 

 to make the butter of. I think it would not be as good if frozen. If any ot 

 these butters are too sour add good brown sugar to make it sweet enough to suit 

 the taste. We return to dishes made with applea 



Apple Snow.— Apples, eggs, lemon peel and powdered sugar. Take 10 

 good-sized apples, peel, core, and cut into quarters; put into a saucepan with 

 the rind of 1 lemon, and water enough to keep them from burning — about 

 ^ a pt. Then the apples are tender, take out the lemon peel, and beat the 

 apples to a pulp; let them cool and stir in the whites of 10 eggs, beaten to s 

 strong froth. Add 3^ lb. of powdered sugar, and continue beating until the 

 mixture is quite stiff. Put on a glass dish and serve either with custard made 

 with the yolks of the eggs, or with cream; or garnish with sponge cake or ladv- 

 Snger cake, as you choose 



