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Apple Butter

With Remarks on the Use of Earthen Vessels


Have your kettle well cleaned, and fill it early in the morning with cider made of sound apples, and just from the press; let it boil half away, which may be done by three o'clock in the afternoon; have pared and cut enough good apples to fill the kettle; put them in a clean tub, and pour the boiling cider over; then scour the kettle and put in the apples and cider, let them boil briskly till the apples sink to the bottom; slacken the fire and let them stew, like preserves, till ten o'clock at night. Some dried quinces stewed in cider and put in are an improvement. Season with orange peel, cinnamon or cloves, just before it is done; if you like it sweeter, you can put in some sugar an hour before it is done. If any thing occur that you cannot finish it in a day, pour it in a tub, and finish it the next day; when it is done put it in stone jars. Any thing acid should not be put in earthen vessels, as the glazing is poisonous. This way of making apple butter requires but little stirring; you must keep a constant watch that it does not burn.

Pears and peaches may be done in the same way, and if they are sweet, will not require sugar.


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Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.

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