Plum Butter

One peck of plums, one-half bushel of sweet apples; cook the apples and plums in separate kettles until quite soft, only putting in enough "water to prevent sticking to the bottom of the kettle; when soft put through a colander, and then to each pound of mixture allow three-fourths of a pound of white sugar; let it cook for a short time, and bottle.

Lemon Butter

The grated rind and juice of three lemons, three-fourth's of a pound of sugar, one-half pound of butter, five eggs; beat eggs and sugar well; then add the juice, rind, and butter; mix well, and set over a kettle of boiling water till it is as thick as honey; stir it occasionally while cooking.

Peach Butter

To one bushel of peaches allow from eight to ten pounds of granulated sugar; pare and halve the peaches, put into the kettle, and stir constantly, to prevent sticking to the kettle, until perfectly smooth and rather thick; a part of the peach stones thrown in and cooked with the peaches give it a nice flavor, and they can be afterward skimmed out; add the sugar a short time before taking from the fire; put in jars, and cover tight; peaches for butter should be neither too mealy nor too juicy.