CIDER PRODUCTS MADE ON THE FARM—CITRANGE 
tention of the fruit flavors than can be 
had by adding the sugar at once. 
Care must be used to prevent any set- 
tling of the filling while boiling, for this 
will result in scorched butters. Never 
use spices of any kind for flavoring, as 
these destroy the natural flavors of the 
fruits used and cause the butters to be- 
come strong in time; also, they give the 
butter a dark, uninviting appearance. 
Juices of one kind of fruit used with 
filling of another make a very inviting 
butter. As for instance, pear cider with 
apples for thickening, or any combina- 
tion one may like. After butters are 
cold, if one adds to the surface a few 
spoonfuls of brandy it will prevent any 
mold from forming at all. Kept in a 
cool, dry room, butters thus made will 
grow better with age. 
Other Recipes 
To make apple butter, take a half bar- 
rel of good, fresh cider and boil down 
one-half, then add three bushels of good 
cooking apples that have been pared and 
quartered. We have made small quanti- 
ties at a time in a porcelain kettle on the 
kitchen stove, but if one can procure a 
large copper kettle, it is best to make it 
out of doors, using the long handled stir- 
rer. When the apples begin to cook up, 
the mixture should be constantly stirred 
until done, when it should be smooth and 
thick. Just before taking off add ten 
pounds of sugar. If sweet apples are 
used for both cider and filling, the sugar 
may be omitted. If the apples are not of 
good cooking kind, they can be ground 
up in a meat grinder, which will hasten 
the cooking process. If this apple but- 
ter is cooked quite thick, it will keep 
without sealing. 
Very nice peach butter can be made by 
boiling down the cider the same as for 
apple butter and filling in with peaches. 
Pear butter is made the same way, using 
ripe pears for filling. 
To make grape butter, put grapes on 
to cook, with water enough to cover, boil 
an hour or more, pour while hot over a 
sieve. Measure the juice that drains 
through and put on stove to boil again. 
813 
Press the remainder of grapes through 
sieve to remove skins and seeds. After 
the juice has boiled down one-half, add 
half as much sugar as the measured juice, 
and add the pulp that has been pressed 
through the sieve or colander. It will 
need to be stirred only a short time. This 
is to be sealed in either glass cans or 
stone jars. 
Tomato butter is made in the same way 
as grape butter, except that the juice 
should be boiled until nearly thick before 
adding the tomato pulp. 
A butter made of equal parts of plums 
and pears is superior to that made of 
either fruit alone. 
Cook each fruit in water separately, 
then put plums through a sieve and add 
the pears. Use sugar to make sweet 
enough after the mixture has boiled thick 
and smooth. 
Citrange 
The citrange, which is a cross between 
the worthless Trifoliate orange of Japan 
and our ordinary sweet orange, is not 
an orange, but a hardy substitute for the 
lemon. The fruits are very juicy, con- 
taining a larger amount of juice propor- 
tionately than the best lemons. They 
make a refreshing “citrangeade,” simi- 
lar to lemonade, which people who have 
made a comparison pronounce equal to 
or even better than the latter. The fruits 
also make excellent pies and marmalade, 
and for these purposes are probably equal 
to the orange and the lemon. The cit- 
range will undoubtedly prove valuable 
for general culinary purposes in the mak- 
ing and flavoring of cakes, making jel- 
lies and preserves, and in many other 
ways in which the lemon is now employ- 
ed. When it is considered that these 
citranges can be grown throughout a 
large part of New Mexico, Utah, Nevada, 
Oregon, and Washington, where there is 
now a dearth of acid fruits their great 
value becomes evident. 
There is at present, however, no mar- 
ket for the citrange, and it will probably 
prove of value mainly as a home fruit for 
cultivation throughout the regions men- 
tioned, where the sweet orange, the lemon, 
