ANTS TO DESTROY.
Take a large sponge, wash it well, and press it
very dry. By doing so it will leave the little cells
open Sprinkle some white sugar finely powdered
over the sponge and lay on the shelf where the
ants frequent. Two or three times a day take a
bucket of hot water to the shelf carefully and drop
the sponge into it, and you will slay them by the
thousands in this way, and very soon rid the place
of these pests entirely.
APPLE BUTTER WITHOUT APPLES.
Take grape juice and boil it down to one-quar-
ter, and slice in peaches✪ Apple Butter Without Apples. It is said that this is
"good to eat." It should be cooked a little after
the peaches are applied.
PUMPKIN BUTTER.
Cut good ripe pumpkins in slices, skins and all,
for say i hour. Then express the juice and boil
down to the consistency of boiled cider, and then
add nicely pared pumpkin cut in small pieces.
Then boil down to the proper consistence✪ Pumpkin Butter, con-
stantly stirring to prevent burning. This should
be kept in a cool place and well covered to pre-
vent souring. This is very good, especially in the
absence of apples and peaches, and is worth try-
mg at all events.
380 DOMESTIC GUIDE.
APPLE BUTTER.
Have a large brass kettle nicely cleaned by put
ting in a little vinegar and salt, and rubbing dry
with a fine piece of flannel. Fill the kettle with
new cider (made from sweet applesj that has not
began to work or ferment, and as it begins to boll
skim well, and skim every time that additional
cider is put in when it begins to boil. If the ket-
tle will hold 30 gallons i ^ barrels of cider can be
boiled into it. When the cider is all in that you
desire to make, the apples having been pared,
quartered and cored — sweet apples are the best —
at the rate of i^^ bushels to the barrel of cider,
dip out enough cider to admit the apples, and con-
tinue to boil until all the cider has been added, and
from the time the apples are all in let the boiling
be slow and the stirring constant, until there is
but 10 gallons at most. To stir the apple butter
while making it is best to take a board 2 or 3
inches wide and bore an inch hole through one
end of it, and round off the other end to fit the
bottom of the kettle, the hole being bored so as
to allow a handle to pass over the top of the
kettle, while the lower end stands on the bot-
tom of the kettle, which will enable one to
stand back 2 or 3 feet from the fire, for unless the
stirrer is kept moving the butter will burn, and it
is then spoiled. Dip while hot into stone jars,
and when cold cut white paper to fit into the jars
right down on the butter, and wet these papers in
MISCELLANEOUS DIVISION. 38 1
whiskey before putting m, and the work is com-
plete. Very nice.
CIDER APPLE SAUCE.
Boil 3 barrels cider to i and keep for the pur-
pose. Then as needed, stew the apples in the cider✪ Cider Apple Sauce,
not enough to dissolve the apples, but leaving the
quarters whole. This is very nice, and the boiled
cider kept in this way makes an excellent addition
to mince pies, cider cakes, etc. ; also in warm
weather, a little put into cool water makes a very
agreeable drink for the sick.
APPLES SPICED.
Take nice tart apples pared and dried 8 pounds,
sugar three and one-half pounds, vinegar i quart, ✪ Apples Spiced
Page 135 · 5 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ANTS TO DESTROY. Take a large sponge, wash it well, and press it very dry. By doing so it will leave the little cells open Sprinkle some white sugar finely powdered over the sponge and lay on the shelf where the ants frequent. Two or three times a day take a bucket of hot water to the shelf carefully and drop the sponge into it, and you will slay them by the thousands in this way, and very soon rid the place of these pests entirely.
APPLE BUTTER WITHOUT APPLES.
Take grape juice and boil it down to one-quarter, and slice in peaches. It is said that this is "good to eat." It should be cooked a little after the peaches are applied.
PUMPKIN BUTTER.
Cut good ripe pumpkins in slices, skins and all, and boil for 1 hour. Then express the juice and boil down to the consistency of boiled cider, and then add nicely pared pumpkin cut in small pieces. Then boil down to the proper consistence, constantly stirring to prevent burning. This should be kept in a cool place and well covered to prevent souring. This is very good, especially in the absence of apples and peaches, and is worth trymg at all events.
APPLE BUTTER.
Have a large brass kettle nicely cleaned by putting in a little vinegar and salt, and rubbing dry with a fine piece of flannel. Fill the kettle with new cider (made from sweet apples) that has not began to work or ferment, and as it begins to boil skim well, and skim every time that additional cider is put in when it begins to boil. If the kettle will hold 30 gallons i ^ barrels of cider can be boiled into it. When the cider is all in that you desire to make, the apples having been pared, quartered and cored — sweet apples are the best — at the rate of i^^ bushels to the barrel of cider, dip out enough cider to admit the apples, and continue to boil until all the cider has been added, and from the time the apples are all in let the boiling be slow and the stirring constant, until there is but 10 gallons at most. To stir the apple butter while making it is best to take a board 2 or 3 inches wide and bore an inch hole through one end of it, and round off the other end to fit the bottom of the kettle, the hole being bored so as to allow a handle to pass over the top of the kettle, while the lower end stands on the bottom of the kettle, which will enable one to stand back 2 or 3 feet from the fire, for unless the stirrer is kept moving the butter will burn, and it is then spoiled. Dip while hot into stone jars, and when cold cut white paper to fit into the jars right down on the butter, and wet these papers in whiskey before putting in, and the work is complete. Very nice.
CIDER APPLE SAUCE.
Boil 3 barrels cider to i and keep for the purpose. Then as needed, stew the apples in the cider, not enough to dissolve the apples, but leaving the quarters whole. This is very nice, and the boiled cider kept in this way makes an excellent addition to mince pies, cider cakes, etc. ; also in warm weather, a little put into cool water makes a very agreeable drink for the sick.
APPLES SPICED.
Take nice tart apples pared and dried 8 pounds, sugar three and one-half pounds, vinegar 1 quart,
Records on this page
Apple ButterApple Butter Without ApplesPumpkin ButterCider Apple SauceApples Spiced