Fruit butters

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DEPARTMENT i KE hg V4 OEFIC oe aa

“HoUSmCEEPERs! CHAT Monday, September 12, 1932

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\ (FOR BROADCAST USE ONLY)
Subject: Fruit Butters" Information from the Bureau of Home Economics, U.sS.D.A.
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When you've made your apple or grape jelly this fall, or when you've put
Bip your supply of fruit juice, what will you do with the fruit pulp that's left?
‘Discard it? Notyou--if youtre thrifty. You'll save that pulp and press it ~
through a sieve to remove the seeds and skins, Then you'll convert it into that
delicious spread known as fruit butter, Nothing better that I know of for hot
biscuits on Sunday night, for the children's sandwiches or even to serve with
meat at dinner,

Fruit butter is an economy product for several reasons. You can make it,
as we said, from the pulp left after the fruit juice is extracted, And you can
also make it from the sound parts of fruits not perfect enough for canning. It

is easy to make, keeps well and is sure to be popular with the family.

What is ideal fruit butter like? It is smooth, somewhat stiff but will
not stand alone as jelly does, It is glossy and has color and the original
flavor of the fruit. Some fruit butter is spiced. Some is flavored only with
“sugar and the natural fruit flavor,

From old times apple butter has been a great favorito. But grapes, peaches,
pears, plums, guavas and even tomatoes will also make good butter. Then, com
‘binations of fruit will make delicious butter. Apple and peach butter, apple
and grape butter, apple and huckleberry and so on. Apple pulp combines well
with other fruits and extends them without much affecting their color and flavor.
And the pectin in the apple pulp gives a good texture to butter made from peaches,
apricots or other fruits that lack pectin.

Before you start making up your supply of fruit butter, of course, you'll
want to get out the equipment needed for the job. If you're putting up small
“Quantities, just enough for the family, you'll need only your everyday kitchen
‘utensils, a big preserving kettle, a colander, a wire sieve, a potato masher and
“measuring cuos, Imives and pans.

Every now and then out through the country you still see apple butter made

as it used to be in old times, over an open fire in a great iron and copper ket~
tle.

In general this is the way you make the butter. You cut up the fruit and
cook it with water until tender. Then you put it through a sieve or a strainer,
Some people strain the fruit through a colander but this doesn't give a fine
smooth product. When the pulp is strained, measure it and add one-half or three-
fourths as much sugar as fruit and spice it, if you like, The amount of sugar
deoends on how tart the fruit is. Cook the mixture rapidly mtil it is thick
and somewhat clear, A little salt will bring out the flavor.

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Because fruit butters are thick, they scorch very easily on the bottom of
the kettle. So you need to give them constant attention and frequent stirring |
as they cook. Putting an asbestos mat under the kettle helps prevent scorching,

The specialists say that long, slow cooking darizens the color of the fruit
butter and destroys some of the original fruit flavor. So they advise cooking
. vapidly, just as you do in making preserves, and being very careful about scorch-
ing.

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$ Now about making apple butter from fruit which has been used for jelly.
_ After one extraction of the juice has been made and if the pulp left in the

_ jelly bag is very thick, add water, heat it for a few minutes and pass it —
\ through a sieve. Then follow the regular procedure for making fruit butter,
Before you put the butter up in jars, be sure it is boiling all the way
_ through, Fruit butter has a deceptive way of bubbling in the center of the

kettle when it may be quite cold around the edges.

I'd like to give you several good fruit butter recipes and time keeps on
flying and we still have a menu to include on the program today. So, if voutll
find a pencil, I'll give you, right now, a recipe for one of the best fruit
butters I know of,

Grape butter requires:

2 quarts of grape pulp

1 quart of sugar

1 and 1/2 teaspoons of cinnamon
1/2 teaspoon of allspice

1/2 teaspoon of salt

I'll repeat those five ingredients, (Repeat. )

Press the pulp through a fine sieve to remove the seeds and skins. Mix
all the ingredients and boil rapidly until thick, Stir, of course, to prevent
scorching, Then seal in sterilized jars, label your jars and store them in a
cool place.

Now we're ready to plan our economy dinner for today.

We haven't had spareribs since way back last winter some time. So letts
have baked spareribs for this meal, If you want to be a little more elaborate
about your meat dish you might serve the roast stuffed spareribs described in
the pork leaflet,

Baked spareribs, then; next succotash; then, hot cabbage slaw; and for
dessert, fresh Concord grapes and coffee,

If ever there was a real American dish, it's succotash, The work comes from
the Indians and so does the dish, According to the history books, the Indians
taught the early settlers how to combine corn and beans in this way, and the
dish has been a favorite fall food ever: since,

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For good succotash you'll need just five ingredients.

1 pint of shelled lima beans

4 ears of corn or 2 cups of corn cut from the cob
1/2 cup of cream or rich milk

2 tablespoons of butter or other fat, and

salt.

I'll repeat that list. (Repeat.)

Simmer the beans in a small quantity of lightly salted water until almost
tender. In the meantime use a sharp knife to trim off the tons of the corn ker-
nels and scrape out the pulp with the back of the knife. Mix the corn with the
beans, add the cream or milk and cool for 10 minutes until thére is no starchy
flavor in the corn, Add the fat and cnough salt to season. Then serve.

This is a good way to use up left-over corn and cooked beans. You simply
combine them with cream or milk and seasoning and heat them to the boiling point
before serving.

Cold slaw is such a popular dish that sometimes we forget that hot slaw also
exists and is one of the best of cabbage dishes. You simply shred. the cabbage
fine, then pour hot highly seasoned dressing over it and stir until it is well-
mixed. You'll find a good recipt for the slaw dressing in your green cookbook
on page 44.

Once more, our menu is; Baked spareribs; Succotash; Hot slaw; Concord
grapes; and Coffee.

Tomorrow, I'll answer requests for two historical recipes - Jefferson Davis pic
and Nancy Hanks pickles.

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