Apple Butter

from The Fannie Farmer Cookbook (c. 1965)

A general rule.  Vary the spices to suit your taste.  Make other fruit butters from fresh apricots, peaches, plums, or the pulp in the jelly bag after making jelly.  Crush the fruit and add just enough water (not cider or vinegar)  to keep it from sticking.  

Cut into pieces.  Do not peel or core.
4 pounds tart apples

Cover with
2 cups cider, mild cider vinegar or water

Cook until soft.  Put through a sieve.  Measure.  
Add
1/2 cup sugar for each cup of pulp
Few grains of salt
2 teaspoons of cinnamon
1 teaspoon of clove
1/2 teaspoon of allspice
1 lemon (grated rind and juice)

Cover and cook over low heat until the sugar dissolves.  Uncover and cook quickly until thick and smooth when you spoon a bit onto a cold plate.  Stir with a wooden spoon during the cooking so that the apple butter will not stick and burn.

Makes about ten 6-ounce glasses.

Real Simple's Spinach, Feta, and Sun-Dried Tomato Omelet

2 large eggs
kosher salt and black pepper
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons oil-packed sun-dried
tomatoes, chopped
2 tablespoons crumbled Feta
country bread, for serving

Directions
1. In a medium bowl, beat the eggs with a
pinch each of salt and pepper.
2. Melt the butter in a medium nonstick
skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3
minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
Transfer to a plate and serve with the bread.
Tip
To transfer the omelet to the plate without disturbing the filling, use a spatula to loosen the folded
omelet from the skillet, then slide it directly onto the plate.
Nutritiona

Nutritional Information
Calories 276; Calories From Fat 194; Fat 22g; Sat
Fat 10g; Cholesterol 455mg; Sodium 518mg; Protein 16g; Carbohydrate 5g; Sugar 2g; Fiber 1g; Iron 3mg; Calcium 169mg