The new practical housekeeping

Apple Butter, — To make a small quantity, boil down about a gallon new cider to a quart ; then having pared, cored, and steamed apples till tender, rub them through a sieve and thicken the boiled cider with the pulp. A little lemon or orange juice may be added, or any fruit juice. The latter is much nicer than to use any spices. For Quince and Apple Butter, pare, core and quarter half as many quinces as apples and weigh both, allowing half the weight in sugar, boil quinces in little water until soft, put in apples, when tender add sugar and boil slowly several hours. Stir frequently to prevent burning. Or quinces may be cored but not pared, cooked as above, adding apples and put through colander before adding sugar. It will then not require so long stirring. Quince Butter made same. Apple Cheese. — Put an equal weight pared and cored apples and stoned plums into preserving kettle, boil without adding' any water. When fruit begins to soften add pound sugar to each pound pulp. Boil slowly for an hour and pour into shallow molds ; place these in a slow oven when the preserve will dry until it resembles a fruit cheese. Or take one pound pulped apples, one pound powdered white sugar, the juice and grated rind of three lemons, and four eggs well beaten. Mix these ingredients carefully, and put them into a saucepan with quarter pound fresh butter, melted, stir it over a moderate fire for half an hour without ceasing, and put into jars, covering when cold. Use as required for tarts, puffs, etc. This is a most delicious preserve, and keeps quite a while. Peach Butter, — Take pound for pound peaches and sugar; cook peaches alone until soft, then put in half the sugar, and stir half an hour ; add remainder of sugar, and stir an hour and a half .63 Season with cloves and cinnamon. Or With Vinegar, put in six Quarts peeled, stoned and sliced peaches in preserving kettle with iree quarts sugar and pint vinegar, heat gradually and simmer gently ; carefully stir occasionally until it begins to thicken, and then stir almost constantly till consistency of Apple Butter, cook« ing three or four hours. Put away as directed, covering first with the brandied paper ; or alcohol may be used for wetting the paper. Plum Butter. — Stew and pulp wild plums through a sieve, and to one gallon of this add three quarts sugar and one dessertspoon salt ; cook two hours, stirring as directed ; add half pint vinegar. two small pieces race ginger, teaspoon each ground cloves, allspice celery seed and two of ground cinnamon, with a pinch cayenne ; boil up once and can. Tomato Butter — Wash ripe tomatoes, cut out any defective parts and stew without peeling till very soft ; then pulp through sieve and to nine pints pulp take four pints sugar, boil pulp one to two hours, add sugar and ounce powdered cinnamon, or two if liked highly spiced ; let cook till thick as Apple Butter, stirring constantly (about an hour longer) and just before it is done add two lemons peeled and sliced thin. Fill in glass cans, jelly glasses, or jars, and seal or cover. This can be made from canned tomatoes; six quart cans making above quantity of pulp.