Archive image from page 194 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 HOME PRESERVING AND CANNING 163 thick syrup and drying rapidly in the open air. The syrup remaining is worked up into various confections. Housekeepers frequently use up their orange and lemon skins in this way, and keep them in salt water until enough accumulate to make it worth while to prepare them. The salted skins are first boiled in fresh water to remove the salt and make them
Archive image from page 194 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 HOME PRESERVING AND CANNING 163 thick syrup and drying rapidly in the open air. The syrup remaining is worked up into various confections. Housekeepers frequently use up their orange and lemon skins in this way, and keep them in salt water until enough accumulate to make it worth while to prepare them. The salted skins are first boiled in fresh water to remove the salt and make them tender, then they are cooked in the syrup. Sweet flag and ginger roots should be cooked in several waters, to remove the too in- tense flavor before they are candied. The yellow plum tomatoes make a fair substitute for figs, if treated in this way. In all cases care must be taken not to cook the fruit at too high tempera- ture or to dry it too much. Fruit butter. Fruit butters seem to be of Dutch or German origin. They are smooth pastes made by long-con- tinued stirring. They are given their name from being used as or in place of butter. Sometimes several fruits are combined. Skins and seeds are removed, but the mass is not sifted. Sugar may or may not be used. The apple butter of iPennsylva- nia and Ohio is closely akin to the cider apple sauce of New England, but is usually a smoother paste. To make apple butter, sweet cider is boiled down one-half, then pared and cored apples are put in it. There should be rather more apple than cider, but if too thick add more cider ; if too thin add more apples. Stir with a wooden paddle till a rich, dark color and the desired consistency are secured. Further evaporation may be secured by putting the butter in stone jars in a slow oven. Spice may be added for variety, or when the apples are of inferior flavor. The better the apples and the more care given to every detail, the better will be the result. This product has had a market value,
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