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.