Evening Republican, Volume 16, Number 5, Rensselaer, Jasper County, 5 January 1912 — Apple Butter [ARTICLE]

Apple Butter

' -Reduce cider one-half by boiling When It Is time to make the appls butter, pare, core and quarter the desired quantity of apples, allowing one-third of sweet to two-thirda of sour apples. Have the cider boiling rapidly, throw in the apples'and keep constantly stirring until they are cooked and reduced. Then throw in more, and eo on, until yoq have the mixture the desired thickness. Cook slowly, skimming whenever necessary and stirring constantly. When it begins to break — that ia, when the appjee separate from the cider, add to each bushel of apples two pounds of sugar and a Httle cinnamon and continue the cooking 'until by trying a small quantity In a saucer it is found to be a smooth mass and does not separate. It requires as a rule”, hall a bushel of sw«et and one bushel ol soar apples to each gallon and a hail of boiled cider.