Wow, these booklets I have are OLD; but, hopefully, one is the recipe you desire.

From the 10-cent booklet (Page 30)

APPLE BUTTER (SPICED)

4 gallons prepared apples
1 gallon sweet cider
4 pints of sugar
1 teaspoon allspice
1 teaspoon cinnamon

Pare, core and slice apples. Boil sweet cider until it is reduced one-half. Add apples to cider while boiling. Cook slowly, until apples are soft. Press through sieve. Return to fire and continue cooking, stirring frequently to prevent burning. When it begins to thicken add the sugar and spices. Cook until it remains in a smooth mass when a little is cooled. Pour into sterilized pint Kerr jars to within 1/2-inch of top. Put on cap, screw band FIRMLY TIGHT and process in Boiling Water Bath 10 minutes.

From the $1.00 booklet (Page 42)

APPLE BUTTER

16 cups thick apple pulp
1 cup vinegar
8 cups sugar
4 teaspoons cinnamon

Core and slice apples but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure. Combine all ingrdients. Cook until mixture remains in a smooth mass when a little is cooled (about 1-1/2 hours of boiling). During cooking stir frequently to prevent burning. Pour into sterilized pint Kerr jars to within 1/2-inch of top. Put on cap, screw band FIRMLY TIGHT and process in Boiling Water Bath 10 minutes. Yield: 6 pints.

TIP: Make sure the pot you cook the apple butter in is large enough so the apple mixture is not close to the top of the container; apple butter bubbles and 'blurps' like hot lava and can make a mess of your stove or cause burns to your skin. Using a long handled spoon is a good idea too.