210 British Columbia Women’s Institutes

APPLE BUTTER

Half bushel of Wealthy apples. Wash and cut into quarters, cook until
soft—put throug a colander, measure fruit pulp and add % cup of sugar
to each cup of fruit pulp. ‘Then add

114 tsp cinnamon

14 tsp allspice for each 6 cups of fruit pulp

4 tsp cloves
Cook and stir until thick, then ladle into jars and seal. ‘This sticks to
bottom of pot and burns easily, so must be stirred constantly.

Many and varied are the combinations of fruits and sugar and spices that
can be used in this type of cookery—every cook has dozens of old favourites
and new ones are coming to light each season. We hope you enjoy the
few we have given you here.

APLETS
4 cup very thin applesauce 1 tsp orange or lemon juice
2 tbsp gelatin powdered sugar
34 cup applesauce chopped, nuts
pinch of salt green or red food coloring

Soften gelatin in very thin applesauce, stirring until gelatin is dissolved—
let stand 15 minutes. Bring sugar and remaining 34 cup of applesauce to
the boiling point, add salt. Add gelatin mixture and when it has dissolved
let simmer 20 minutes. Remove from fire, cool. Add lemon or orange juice
and colouring, then stir in nuts, mixing well. Let stand until mixture
begins to thicken. Stir again—then pour into a wet pan to depth of one
inch. Let stand in a cool place overnight. In morning cut into cubes with
a sharp knife moistened in boiling water. Roll in powdered sugar and more
chopped nuts if desired.

TRANSPARENT APPLESAUCE

Wash apples thoroughly. Cut into pieces without peeling. Cover with water.
Simmer slowly until soft. Remove from stove and push through sieve to
remove seeds and skin. Sweeten to taste. Tastes for sweetness vary but
usually 2 to 1 cup sugar sweetens 4 cups hot applesauce. Stir to dissolve
sugar. Serve warm or well-chilled. To process in glass jars: make sauce as
above. Pour into hot, clean jars. Seal. Boil 25 minutes in boiling water
bath. To freeze: make applesauce. Chill. Place in freezer cartons. Sharp
freeze.