Boil one barrel of new cider down half, peel and core three bushels of good cooking apples; when the cider has boiled to half the quantity, add the apples, and when soft, stir constantly for from eight to ten hours. If done it will adhere to an inverted plate. Put away in stone jars (not earthen ware), covering first with writing-paper cut to fit the jar, and press down closely upon the apple butter; cover the whole with thick brown paper snugly tied down. - Miss Sarah Thomson, Delaware.
Egg Butter. Boil a pint of molasses slowly about fifteen or twenty minutes,, stirring to prevent burning, add three eggs well beaten, stirring them in as fast as possible, boil a few minutes longer, partially cool, and flavor to taste with lemon. - Mrs. Colbert, Broadway.
Tea-cup white sugar, three eggs, butter the size of half an eggr beat well together; add juice and grated rind of one large lemon,, place in a pan set in a kettle of hot water, stir well until thick. This may be made up in quantity, kept for a long time in bottles or jars, and used as needed for filling tarts, etc.
Take the seeds out of one pumpkin, cut in small pieces and boil soft; take three other pumpkins, cut them in pieces and boil them soft, put them in a coarse bag and press out juice; add juice to first pumpkin, and let boil ten hours or more, to become of the thickness of butter; stir often. If the pumpkins are frozen, the? juice will come out much easier.
Pie-plant Butter. Allow one pound of sugar to each pound of peeled and cut up rhubarb; let the rhubarb and sugar simmer gently for an hour, or more if the rhubarb is old and tough. This is a nice preserve, and children should be encouraged to eat it during the winter.
Choose ripe, well-flavored fruit, and it is well to make with preserves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the pits in the water with which the syrup is to be made. Quarter the peaches and boil thirty minutes before adding sugar, stirring almost constantly from the time the-peaches begin to be tender; add sugar in the proportion of three-fourths pound sugar to one pound fruit, continue to boil and stir for an hour longer, and put up in jars, pressing paper over them as directed for jellies.
Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar; place the fruit in a porcelain kettle with just water enough to cover, boil till tender, and skim out carefully; make a syrup of the sugar and the water in which the quinces were boiled, let come to boiling point, skim well, and drop the quinces gently in; boil fifteen minutes and dip out carefully into jelly-bowls or molds. The syrup forms a jelly around the fruit so that it can be turned out on a dish, and is very palatable as well as ornamental. In this way quinces too defective for preserves may be used. - Mrs. Mary A. Cooper.