Take one barrel of sweet cider, three large huckets of sweet apples pared and coretl. Put cider in a large copper kettle. Skim as soon as it comes to a boil When it is all boiled and kcuin taken off, and boiled down .so that it will all go into the kettle, dip out half of this clearified ci¬ der into large clean crocks. Now pour in apples, and boil them until soft. As soon as they go to the ladtom of the ket¬ tle stir them, and keep stirring until but¬ ter is done. Keep adding apples until all are in the kettle, then gradually keep adding the cider until the whole is added. Keep lM)iling gently and stirring until it is smooth and the proppor thickne.ss. Bip in earthen crocks. Bo not let it stand in copper kettle, hut take out as quick as IHhssihle. When rightly done, will keep years. (Add .spices.) TFIK PK.NNSYLVANT A OKRMAX COOK ROOK. TO MAKE PEACH BUTTER. Take twenty gallons of pared peaches, two large buckets of water, and boil in a large copper kettle, until peaches are soft and well dissolved. Then add sixty pounds of white sugar. Stir like apple blitter, and finish the same way. After it is cold in crocks, grease writing paper, cut the shape of crock and tie it uii. It needs looking after freiiuently, as it moulds easy. TOMATO BUTTER With Apples. Steam ripe tomatoes and rub them 4h through a seive. Stew apiiles the same way. Thicken the tomatoes, with the apples. Make good and sweet with white sugar. Cook until quite thick Spices may be added if desired. ELDERBERRIES. Ten pounds of berries, one pint of vine¬ gar. Cook thoroughly. Add four pounds of sugar, two grated nutmegs. Stir con¬ stantly. Cook like jam. Put in sealed jars. Wholesome to eat as sauce, and makes nice pies. CANNING. CANNING PEACHES✪ Canning Peaches. Prepare peaches for canning, put in kettle and let boil in syrup until they are tender. Take fork and put peaches into can. then strain juice through a tight cloth so as to make it clear and pour it on peaches. Seal. Mrs. Ream. PLUMS. Pick plums with a fork. Then fill your cans ami make a syrup of pure sugar and pour over them. Put cans in cold water and heat until they come to a hoil, then take out and seal. .Mrs. Hearn. PLUMS. Put plums in earthen dish after prick¬ ing them, and cover with enough sugar to sweeten. Let stand on back of stove until very hot, then takeout put in cans. Hoil juice and pour over them, and seal. Mrs. Ream. CHERRIES. Seed cherries. Put sugar in kettle enough to sweeten one can, and water enough to cook the cherries, filling only one can at a time, add cherries, and as .soon as they come to a boil are ready for canning. CANNING STRING BEANS. ✪ Canning String Beans

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Take one barrel of sweet cider, three large huckets of sweet apples pared and coretl. Put cider in a large copper kettle. Skim as soon as it comes to a boil When it is all boiled and kcuin taken off, and boiled down .so that it will all go into the kettle, dip out half of this clearified ci¬ der into large clean crocks. Now pour in apples, and boil them until soft. As soon as they go to the ladtom of the ket¬ tle stir them, and keep stirring until but¬ ter is done. Keep adding apples until all are in the kettle, then gradually keep adding the cider until the whole is added. Keep lM)iling gently and stirring until it is smooth and the proppor thickne.ss. Bip in earthen crocks. Bo not let it stand in copper kettle, hut take out as quick as IHhssihle. When rightly done, will keep years. (Add .spices.) TFIK PK.NNSYLVANT A OKRMAX COOK ROOK. TO MAKE PEACH BUTTER. Take twenty gallons of pared peaches, two large buckets of water, and boil in a large copper kettle, until peaches are soft and well dissolved. Then add sixty pounds of white sugar. Stir like apple blitter, and finish the same way. After it is cold in crocks, grease writing paper, cut the shape of crock and tie it uii. It needs looking after freiiuently, as it moulds easy. TOMATO BUTTER With Apples. Steam ripe tomatoes and rub them 4h through a seive. Stew apiiles the same way. Thicken the tomatoes, with the apples. Make good and sweet with white sugar. Cook until quite thick Spices may be added if desired. ELDERBERRIES. Ten pounds of berries, one pint of vine¬ gar. Cook thoroughly. Add four pounds of sugar, two grated nutmegs. Stir con¬ stantly. Cook like jam. Put in sealed jars. Wholesome to eat as sauce, and makes nice pies. CANNING. CANNING PEACHES. Prepare peaches for canning, put in kettle and let boil in syrup until they are tender. Take fork and put peaches into can. then strain juice through a tight cloth so as to make it clear and pour it on peaches. Seal. Mrs. Ream. PLUMS. Pick plums with a fork. Then fill your cans ami make a syrup of pure sugar and pour over them. Put cans in cold water and heat until they come to a hoil, then take out and seal. .Mrs. Hearn. PLUMS. Put plums in earthen dish after prick¬ ing them, and cover with enough sugar to sweeten. Let stand on back of stove until very hot, then takeout put in cans. Hoil juice and pour over them, and seal. Mrs. Ream. CHERRIES. Seed cherries. Put sugar in kettle enough to sweeten one can, and water enough to cook the cherries, filling only one can at a time, add cherries, and as .soon as they come to a boil are ready for canning. CANNING STRING BEANS.

The Pennsylvania German cook book