PRESERVING 83

boil; reduce the heat; simmer, uncovered, for | hour. Add the
sugar; again bring to the boil; simmer about 50 minutes more.
Test by dropping a spoonful of the hot liquid on a cold plate and
chilling in the refrigerator; if not set, continue simmering for a
few minutes and test again. Yield: 3 pints.

APPLE BUTTER

12 cups tart apples 1 teaspoon cloves
2 cups cider vinegar 14 teaspoon allspice
Brown sugar Grated rind and juice of
2 teaspoons cinnamon 1 lemon

Quarter and core the apples; cook slowly until soft in the
cider vinegar. Press through a sieve; measure; to each cup of pulp
add !%4 cup brown sugar. Add the spices, lemon juice and rind.
Cook slowly till thick. Yield: 3 pints.

TOMATO BUTTER

8 pounds ripe tomatoes 14 cup mixed pickling spices
(approximately 6-quart basket) (tied in a bag)

3 cups brown sugar 3 cups cider vinegar
l4 cup salt 14 teaspoon hot red pepper

Scald and skin the tomatoes; cut in pieces; put in a preserving
kettle. Add the remaining ingredients; cook gently, uncovered,
until thick (about 3 hours), stirring frequently. Seal in sterile jars.
Yield: approximately 4 pints.

TOMATO CATSUP

1 peck ripe tomatoes 2 cups brown sugar
(15 pounds) 1 tablespoon celery seed
7 tablespoons salt 2 teaspoons mustard seed
3 red peppers (sweet) I tablespoon mixed Set ori
1 red pepper (hot) spice
3 large onions 2. 5” sticks cinnamon |
6 stalks celery and leaves 3 cups cider vinegar

Wipe and chop the tomatoes; sprinkle with 3 tablespoons of
the salt; let stand 3 hours. Drain off the liquid; put the tomatoes
in a large preserving kettle. Add the peppers, seeded and chopped;
the onions, peeled and chopped and the chopped celery. Cook
until tender; strain through a sieve to remove all the seeds. Cook
this strained liquid for 20 minutes; add the remaining salt, brown
sugar and spices, tied loosely in a cheesecloth bag. Boil slowly until
thick; add the vinegar and continue cooking another 10 minutes.
Yield: approximately 4 pints.