Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1890-01-06
gn{lies' Column.
About Apples

1t is more satisfactory to have &
greater variety of apples, with les
ser amount of each kind, than large
quantity of only four or five kinds.
Keep in a cellar or storehouse, cool
and well aired, or the fruit acquires q
musty taste. To lengthen the season
of any one kind of apple pack some
in thoroughly dry, stiff oats, or in
dry oak leaves. If purchased packed
in barrels, the cream of the fruit will
be found in the few upper layers.
Set these aside for table use; if a
perishable variety, wrap each apple
in soft paper, and the shape and fla
vor will be longer preserved. Many
winter apples remain hard and uneat-
able while in a cool place take a
small quantity weekly and keep in a
warm closet or near chimney to
mellow. While careful to have fresh
apples always ready for the table, we
still remember that a very large pro-
portion are cooked before using. To
this the wise housekeeper gives at
tention, and so varies the cooking
that they do not come on to the table
twice in the same week prepared in
precisely the same way. Tart apples
are usually preferred for cooking.
Sweet apples stewed are not inviting,
but baked they are a delicacy, and
for picking they are equal to the
pear or peach. One variety of apple
may be varied by the use Of different
spices or fiavorings-nutmeg, cinna-
mon, cloves Gin very small quanti-
ties), lemon or ginger. A fruit fla
vor is best obtained by adding little
fruit-jelly just before taking from the
fire. A large tablespoonful Of grape
or currant jelly to quart of preserved
or boiled apples makes delicate dish.
Preserved ounce is rich favoring !;
one ounce and little of the syrup
will flavor a quart of apples. The
spices, nutmeg, cinnamon and cloves
require thorough cooking; also gin
ger root (Which is the best way to
use ginger with fruit). Any extract
should be added when the apples are
quite cold; jelly or preserve a few
minutes before the apples are taken
from the fire. One of the most sim
pie of ways to cook apples (but, SIM
pie as it is, few can prepare a really
good dish of sauce) is to pare and
quarter, cover with water that has
been sweetened, keep the stewkettle
covered closely, do not stir, but shake
the kettle occasionally; when the
fruit can be readily pierced with a
broom straw it is done. Let it cool
in the kettle, still keeping closely
covered. If the sauce is to be smooth,
cook in the same way, but just be
fore taking up beat thoroughly to
break all pieces. Apple-sauce ready
for table use or pies may be preserved
by putting it in hot jars and sealing
at once. AS jars are emptied early
in winter, fill while good cooking APP
piles are in season. Boiled apples
Pare well-shaped apples and cook as
for sauce. Boil apples without par
ing and they make a pleasant variety.
Cook until the skin breaks. To pre-
serve apples-Pare, core and quarter
twelve large apples, not tart apples,
or very sweet; make a syrup OF one
pound Of sugar and one pint OF
water and boil; put in as much apple
as will cook without breaking; cook
to the liquid two cups of sugar and
stew ten minutes slowly. Pour over
the apples and cover closely. Sweet
apples are best for pickles. Pare,
core and quarter the fruit. Take one
quart of good cider vinegar, dissolve
in it four and one-half pounds of SUI
gar; boil two minutes, add cinnamon
and cloves to taste: put into the vim
egar as much of the prepared fruit as
will cook conveniently, stew slowly,
until the fruit can readily be pierced
by fork; skim out the fruit and
stew more place the fruit in a jar,
and pour over all the boiling vinegar
that remains. The fruit must be en-
tirely covered by the liquid. Keep
the jar closely covered. Another
rule for apple sauce-Rub one-half
cupful of sugar powdered is the
best) and one tablespoonful of but
ter to a cream. Wet one large tea
spoonful of flour with cold water ;
add one tea-cupful of boiling water,
and let it skinner gently ten minutes.
When ready for the sauce strain the
flour mixture through flour sieve on
to the butter and sugar, stirring
briskly; add fiavoring; vanilla is
best.-G00d Housekeeping.
PLUM PUDDING WITHOUT EGGs.-
One pound grated carrots, three
fourths pound suet, half pound each
raisins and currants, four tablespoon
fuls sugar, eight tablespoonfuls flour,
and spices to suit the taste. Boil
four hours and bake twenty minutes.
GRAHAM BREAKFAST GEMs.-For
these take two cups of graham flour,
one cup of white -four, two eggs well
beaten and little salt. These ingre-
dients mix with sweet milk enough to
make thin batter, and bake in we'll
heated and creased gem-irons fifteen
minutes.