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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

TWENTIETH CENTURY APPLE BUTTER
 

 For 10 gallons take 20 gallons of cider; 20 pounds of sugar and a 3-hooped tub of quartered apples. Boil and skim the cider and put in the apples as fast as the cider boils down to make room. When the apples are cooked very soft, add the sugar, dipping out some of the butter to dissolve the sugar, as the cold sugar would fall to the bottom and burn. This butter can be made between breakfast and supper, and no hurry or night work.

Sister N. J. Roop, Warrensburg, Mo.