LANCASTER APPLE BUTTER

Place in the preserving kettle

One and one-half gallons of cider.

Pare and core and cut in thin slices one-half basket of apples. Boil
the cider one-half hour, add apples and cook until mixture is very
thick and a dark brown in color, adding

Two level tablespoons of cinnamon,
One teaspoon of cloves,
One-half teaspoon of allspice,
One pound of brown sugar or one and one-half pounds of syrup.

This must be stirred frequently with a large wooden spoon to prevent
scorching. Place an asbestos mat under the kettle and cook slowly.
Hard, rapid boiling spoils the flavor of this butter.

The farmer's wife usually makes her apple butter in a large kettle
hung on a tripod in the yard and after the mixture is at the boiling
point, she adds just a stick of wood at a time to the fire and
constantly stirs the mixture.

PICKLED RED CABBAGE

Select a firm head of cabbage, cut in half and shred fine a sufficient
amount of it to measure about two cups. Place the cabbage in a bowl
and add

Two onions, chopped fine,
One green pepper, chopped fine,

Now place in a saucepan

One tablespoon of bacon fat,
One-half cup of vinegar,
One teaspoon of salt,
One teaspoon of white pepper,
One-quarter teaspoon of mustard.

Heat to the boiling point, then pour over the cabbage, chill and then
serve.

BRAISED RED CABBAGE

Chop fine the balance of the head of red cabbage; place in a saucepan
and cover with boiling water. Cook for five minutes and then turn into
a colander and let the cold water run on it. Let drain well and then
place four tablespoons of bacon fat in a frying pan and add three
onions, minced fine and the prepared cabbage. Cover closely and let
smother for twenty minutes over a slow fire. Turn frequently and just
before serving season with

One-half teaspoon of salt,
One-quarter teaspoon of white pepper,
One tablespoon of vinegar.

CRANBERRY ROLL

Place in a mixing bowl

One and one-half cups of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder.

Sift to mix and then rub in four tablespoons of shortening and mix to
a dough with the following mixture: Place in a cup

Three tablespoons of syrup,
Three tablespoons of water.

Blend well and then roll the dough out one-half inch thick on a
floured pastry board and cover with the cooked cranberries. Sprinkle
with brown sugar. Roll as for jelly roll, tucking the ends i