Fruit Butters
- Peach Butter- Pare ripe peaches and put them in a kettle with
sufficient water to boil them soft, then sift through a colander, removing the stone. To
each quart of peaches put 1 1/2 lbs. of sugar and boil very slowly one hour. Stir often so
they will not burn. When done, season with ground allspice and cinnamon to taste.
- Apple Butter- Boil down a kettle of cider to 2/3 of the quantity.
Pare, core, and slice your apples, and put as many into the cider as you think your kettle
will hold without boiling over. Let it boil slowly stirring often. When done, spice with
cinnamon, and if you like it sweet, put in some sugar.
- Pumpkin Butter- Take out the seeds of 1 pumpkin, cut it in small
pieces and boil it soft; take 3 other pumpkins, cut them inpieces 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 hours or more to become the thickness of butter; stir often. (If the pumpkins
are frozen the juice will come out much easier.)
- Cherry Butter- Boil cherrries till soft; then rub through a
colander, to each pint of pulp add a pint of sugar. Boil carefully till thick, like other
fruit butters. Can or keep in closely covered jars.
- Lemon Butter- Sugar 1 1/2 cups; whites of 3 eggs and yolk of 1
beaten; butter 1/2 cup; grate the yellow off of 2 medium sized lemons; then squeeze in the
juice and mix all, and cook 20 minutes by setting the basin containing it into a pan of
boiling water. Very nice for tarts or as butter upon bread.
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