Take sweet cider just from the press; boil until reduced to one-third its original quantity. Have ready some ripe pears that have been peeled, cored, and sliced. Put them in the cider and boil until soft ; mash to a pulp ; season with nutmeg, cloves, mace, and cinnamon✪ Pear Butter. Set over a slow fire, and cook until thick enough to slice, stirring constantly to- ward the last to prevent burning. Put it away in small stone jars, and it will keep a year or two, and will be found nice for breakfast or tea. APPLE BUTTER WITH CIDER. Take fresh cider and boil down to about one-third its original quantity ; have ready pared, cored, and cut into pieces as many good cooking apples as can be put into the boiled cider; boil until they begin to sink, when it will re- quire constant stirring to prevent it from sticking. Cook until reduced to a thick pulp. A short time before it is done, put in a little ground allspice and cinnamon✪ Apple Butter with Cider. APPLE BUTTER WITHOUT CIDER. Prepare the apples as above directed, boil them in a little water until well cooked, then add sugar until as sweet as you like. Boil until very thick, stirring constantly, adding a little ground cinnamon and allspice✪ Apple Butter without Cider. It will not keep un- less well cooked. It is best to make it in a large kettle out- of-doors, if possible, using a broad flat wooden paddle to stir with. It will spatter out over the stove if made in the kitchen. DAMSON BUTTER. Wash sound damsons, put them into a kettle with water enough to start them, and boil quite hard. Take out some 14' 210 The New Kentucky Home Cook Booh of the juice for jelly. When sufficiently cooked, rub the fruit through a sieve to remove skius and seeds, and to each pint of pulp allow one pound of sugar✪ Damson Butter. Return to a clean kettle, and cook until of the desired consistency, stirring constantly to prevent burning. Miss Julia Porter. PREPARED FRUITS. TO STEW PEACHES. Wash dried peaches thoroughly in two or three waters, examine carefully, then put them into warm water to soak two or three hours. Put into a kettle with the same water in which they were soaked, and boil until tender, adding sugar, about one-fourth of a pound to eac✪ Stewed Peachesh pound of fruit. Cover closely while cooking. TO BAKE PEACHES. Peel and halve the peaches, put them into a baking-dish with one tea-cupful of sugar and one-half cupful of water✪ Baked Peaches. Put into the oven, and bake half an hour, or until clear and tender. PEACHES FOR TARTS OR ROLLS. Take ripe j^eaches, pare, and cut from the stone. Stew them in a preserving-kettle, with half their weight in sugar, and a very little water. Stir and cook them until nearly dry. Let them cool, put into small jars, seal, and set in a cool, dry place. When you wish to use them, add sweet milk or water to thin them, and if not sweet enough, add more sugar. PEACH LEATHER. Take nice ripe, sweet freestone peaches, pare and take out the stones, and mash to a pulp. Take some of the seeds, The New Kentucky Home Cook Book. 211 ✪ Peach Leather

AI-modernized reading of the original text

Take sweet cider just from the press; boil until reduced to one-third its original quantity. Have ready some ripe pears that have been peeled, cored, and sliced. Put them in the cider and boil until soft ; mash to a pulp ; season with nutmeg, cloves, mace, and cinnamon. Set over a slow fire, and cook until thick enough to slice, stirring constantly toward the last to prevent burning. Put it away in small stone jars, and it will keep a year or two, and will be found nice for breakfast or tea. APPLE BUTTER WITH CIDER. Take fresh cider and boil down to about one-third its original quantity ; have ready pared, cored, and cut into pieces as many good cooking apples as can be put into the boiled cider; boil until they begin to sink, when it will require constant stirring to prevent it from sticking. Cook until reduced to a thick pulp. A short time before it is done, put in a little ground allspice and cinnamon. APPLE BUTTER WITHOUT CIDER. Prepare the apples as above directed, boil them in a little water until well cooked, then add sugar until as sweet as you like. Boil until very thick, stirring constantly, adding a little ground cinnamon and allspice. It will not keep unless well cooked. It is best to make it in a large kettle out-of-doors, if possible, using a broad flat wooden paddle to stir with. It will spatter out over the stove if made in the kitchen. DAMSON BUTTER. Wash sound damsons, put them into a kettle with water enough to start them, and boil quite hard. Take out some 14' 210 The New Kentucky Home Cook Booh of the juice for jelly. When sufficiently cooked, rub the fruit through a sieve to remove skins and seeds, and to each pint of pulp allow one pound of sugar. Return to a clean kettle, and cook until of the desired consistency, stirring constantly to prevent burning. Miss Julia Porter. PREPARED FRUITS. TO STEW PEACHES. Wash dried peaches thoroughly in two or three waters, examine carefully, then put them into warm water to soak two or three hours. Put into a kettle with the same water in which they were soaked, and boil until tender, adding sugar, about one-fourth of a pound to each pound of fruit. Cover closely while cooking. TO BAKE PEACHES. Peel and halve the peaches, put them into a baking-dish with one tea-cupful of sugar and one-half cupful of water. Put into the oven, and bake half an hour, or until clear and tender. PEACHES FOR TARTS OR ROLLS. Take ripe j^eaches, pare, and cut from the stone. Stew them in a preserving-kettle, with half their weight in sugar, and a very little water. Stir and cook them until nearly dry. Let them cool, put into small jars, seal, and set in a cool, dry place. When you wish to use them, add sweet milk or water to thin them, and if not sweet enough, add more sugar. PEACH LEATHER. Take nice ripe, sweet freestone peaches, pare and take out the stones, and mash to a pulp. Take some of the seeds, The New Kentucky Home Cook Book. 211

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Raspberry, Blackberry, and Gooseberry JamPear ButterApple Butter with CiderApple Butter without CiderDamson ButterStewed PeachesPeaches for Tarts or RollsBaked PeachesPeach Leather

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