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Apple Butter

Pare, quarter, and core one peck of sour apples and about two quarts of sweet apples.

Add cider to the apples, cover and let cook, stirring occasionally, at first, and afterwards constantly with a utensil designed for the purpose. Cook and stir until the apples are reduced to a consistency like that of marmalade. When the cooking is nearly completed, add sugar to equal half the weight of the apples before cooking, also cinnamon or such spice as desired. Water or boiled cider may take the place of the fresh cider.

Apple Butter No. 2 Prepare and cook apples as for sauce, then press through a sieve. Return to the fire and add as much apple jelly as desired and cinnamon bark for spice; let cook until thick; remove the cinnamon and store as jelly or in cans. Honey may replace the sugar.