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Apple Butter

Two gallons of reduced cider; one peck of apples; cinnamon, nutmeg to taste.

New cider is used for this butter, and to "reduce" it it should be boiled until but half of the original quantity remains. As this requires some time for the boiling down, it is obviously wise to do this the day before the butter is to be made. Pare, core and quarter the apples and place as many of them in the kettle as the cider will moisten, adding more of the apples as the first are cooked. Stir almost constantly, beating the apples to a pulp as fast as they soften. When the whole is reduced to a thick paste, add the spices to taste, and after boiling a few minutes longer take from the fire and seal. The butter should be rich, dark-red brown. No sugar is allowed, the cider being sweet enough. If the butter becomes too thick at the last of the boiling, thin it with a small quantity of fresh cider; if it is not thick enough, add more apples.