Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-12-22
HOUSEWIFELY CHATS.
BY Marion Harland.

| THE REST FRUIT THAT GROWS is.
of course the apple The finest apples in
the world flourish abundantly in the Unit
ed States As our national fruit II should
take the place In commerce and i'm our
dietary, of the olive i'm Syria, the date in
Arabia. the potato in ireland.
| For every poorly tended and lightly es-
teemcd apple orchard in our country there
should be fifty strong. prolific. and cultiva-
ted with the jealous care the Flor,dian be-
slows upon his orange grove. For every
barrel of hand-pcked apples garnercd for
domestic consumption, / would have
twenty-five in the root cellar. The child
rem should have ali they can eat. and be
regaled with them to the exclusion OF cak-
es and candles.
Apples are an incompatible brain food
containing more phosphoric acid. and in u
more agreeable form. than any other fruit
Known. 1t is more valuable for brain
workers than the much-vaunte1 fish, APP
pies eaten at bedtime induce healthiul
slumber and often cure obstinate con-
stipation. When partaken of freely after
meals they move the liver kindly ard puri-
~ the blood. In tho stomach the apple is
dtsinfeCtant, and aids the action Of the
gastric juices 1t is almost a specific in cas-
IS of torpidity of the kidneys and avertS
the danger of calculi. Tho grateful acid is
healing to sore threats and tempers fever
ish colds
Now ana then an exceptional individual
is So unfortunate as not to be able TO di-
* st the flavorous pippin, the tender snow
apple, or the purple-red gllly-aowcr. Even
the King" Gong may he live1 lies hard
upon the diaphragm for hours after
II Is masticated. | have yet to meet the
human creature SO abnormal that his di-
Ecsttve apparatus cannot take care--and
pcrfoctly-of apples when properly cooked
To cook them improperly is a culinary
sin. sanitary outrage.
Take, for example,
APPLE SAUCE.
Pare and slice the fruit. rejecting tough
knotty and decayel portions. Drop each
piece into cod water as IL is cut. The pre-
caution prevents dscoloration and keeps
the fruit from souring ty exposure to tho
air, Drain quickly: put the slices with the
water that adhercs To them. into a porcc-
lain, niCkel-stccl plated, or agate-iron,
saucepan tncvcr into tin) and bring gently
to boil stirring up from the bottom
every few minutes until the fruit is heated
thorough and begins to break. II you arc
TO busy to watch them. set the sauce. pan
in pot Of boiling water until YOU have
enough juice to Keep the apples from
scorching. Increase the heat, then. and
stew quite fast for twenty minutes. Slow
cooking darkcns fruit, always Rub while
hot through nckel-stcel-pat or
dGdt'-HoU, OF pOTCc saln-llfsl, COildnler
into bowl, swceten to taste. and set aside
to cool.
The product will he what an enthusiastic
eater once called. "Sublmatcd apple
sauce" as dissimlar as one can imagine
from the thin. subsacid. watery compound
too often served under this name, or tho
sem'-proserve that clogs upon the tongue
and stomach because the sugar is cooked
with 1t, and syrup evolved that has little
of the taste, and few OF the healthfu. pro-
perties, OF the fruit
BAKED APPLES.
Sweet apples are less wholesome than
those which are pleasantly acid The tex
ture is tougher, and some varieties leave
brownish deposit upon tongue and teeth,
betraying chemical combinations that are
not heolthful. The best use to be made OF
the Sweeting is to bake it--and then YOU
viii md that ii requires longer cooking
than its tart brother.
Dig out blossoms and stem ends with
a small, sharp blade but DO not pare the
apples. Pack together in Il deep pudding
dish. NIL the cavities with sugar soaked
In lemon juice; pour in q cup OF water.
cover closely, and bake I'm 4 moderate
oven until a straw will pierce the fruit
easily. DO not uncover the dish until the
contents are cold. Eat with sugar and
cream NJ. II.