BOILED CIDER.
When the apple crop is abundant and a large quantity of cider is made, the housekeeper will find it to her advantage to put up a generous supply of boiled cider. Such cider greatly improves mince-meat, and can be used at any time of the year to make cider apple sauce. It is also a good selling article.
The cider for boiling must be perfectly fresh and sweet. Put it in a large, open preserving kettle and boil until it is reduced one-half. Skim frequently while boiling. Do not have the kettle more than two-thirds full.
Put in bottles or stone jugs.