The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1900-09-30

t1a1 Ifuit trees would. not grow, the q p
PIE is now found in hundreds OF varieties,
and market orchards exist in every local
ity.
In the large cities the making Of apple
pies is large and profitable business
and It is believed that more apple pies
are consumed in this country than any
other kind
SEVENTEEN WAYS WITH APPLES.
Pres served Apples For six
pounds use three pounds graduated sug-
ar. Pare, quarter and core, boil skins in
water to cover, sprinkle sugar over APP
PES dry and let stand until sugar is dis
solved. Strain water from skins and pour
1t boiling hot over apples Let stand until
cold. Heat and pour over APPLES again
to harden. Do this several tinles put all
over fire, add grated rind and Juice of
lemon or orange and cook slowly until app
pie is clear.
ID Apples: Take a ffne-fia-
vored apple. quarter and core, throw in
cc.d water as fast as pared: 10 twelve
pounds apple take six pounds grauula ted
sugar; heat sugar in oven add one ounce
cinnamon freshly ground, one ounce white
ginger, six cloves, add one pint water,
let slowly come to boiling point drop in
to pierce with a straw remove and put in
jar (heateD. When all are done pour
over remaining juice, cover tight and
set aside If care is taken IN not allow
ing to chill while putting up they will keep
fine color and keep indefinitely.
Spies Apples: Boil together ewo
teaeuIos Vinega:, two pounds sugar. half
ounce powdered cinnamon quarter ounce
ground cloves. Add four pounds prepar-
ed apples, boil until tender, put in cans, re-
duce syrup by boiling until thick pour
over apples and seal.
Quick Apple Butter: Three gal-
'ons of stewed apple, one quart cider VIM;
cgar and five pounds brown sugar Boil
down. to two gallons and. siQsE, before re
Ho"'ng from fire beat in four teaspoons
powdered cinnamon.
pple ] a m: Pare, cut in thin Slices
IN the least possible amount of water
dissolve three quarters OF pound gran
ulated sugar 70. one pound fruit. Add.
tied loosely in cheese cloth, sliced rin1
of a lemon, some whole cloves and fin
ger length of ginger root broken in small
pieces. Cook OYER brisk fire hae hOur,
stir constantly, put in g1a;ze.. Or jelly
cups, and when cold cover top with thin
layer of melted paralfin.
Appl c h e: To one pound apple
pulr add one pound powdere sugar. juice
and grated rind three lemon; and f5ui
eggs beaten very itg.lt. NJ, and put in
saucepan cohtairing quarter pound nice
Swe-t butter melted. Cork oveY mod
craze fire ..alf hour, put into small Jars
or glasses. If covered with paraffin or
even melted taEow. it Will keep quite a
while. and is very nice fot tarts.
canned Baked A p Pies: Pare,
quarter and core medium size.l sour ap-
pies. Fill gallon jars. For one quart allow
one teacup sugar and a teacup not water.
Cover closely and bake several hours in
moderate oven. When red, take nut
pieces carefully and put in hot glass
cans. set Jars on stove and when syrup
tcis ill cars and seal.
Canned Stewed Apples: Pare.
core and divide Lemon Pippins IN eight
pieces, place in jar in layers. sprinkling
each freely with granulated sugar, COW
err closely and set aside over night Make
a weak syrup {; sugar al t water. a,t,I
fresh sliced lemon peel, put in apples
with Juice, if any, and cook over slow
fl until tender hut not soft. Can boiling
hot and seal.
Apple P a s tie: Pare and core sound,
ripe apples. Cook in water until vely
soft; rub through colander, weigh pulp
and cook 20 minutes with equal weight oil
sugar; spread thin on earthen plates and
dry in cool oven. If stored in glass
cans, kept from the air and beyond The
reach Of flies, this paste will keep in
definitely and needs only a few hours
soaking in cold water with few min
utes over a fire.
nj
and cut in small pieces, or chop, weigh
ard allow to | Ib. " Id. sugar. Dissolve
sugar In little water. add apple, juice
ard grated nd Of lemon to every lbs.
Cook until clear. stirring often
Apples With Ginger: Cook 70
/ lbs chopped sweet apples with a little
water in which lbs. brown sugar has
been dissolved. f1ayoring with essence of
ginger, boil slowly, stir often.
p e G a u p: Prepare as for sauce
y lai Sc 81 ur apples. Cook soft M tile
water, rub through a cOlander and to l
qt add z teacups of vinegar, ~ small
onions chopped fine, l teacup sugar,
teaspoons cinnamon, l teaspoon each
mustard. cloves and pepper and / table,
spoon salt. Boil an hour, put into pat
cans and seal at once.
Drfe Apple Jelly: Cover 2 OTIS.
cried apples with soft water and let stand
l hour; put on fire, add more water IL
necessary to cover, cook slowly or 3
hours, strain through cheescioth; to 1
pit. add y ID. sugar and juice OF lemons.
and boil to Jelly.
Sour A p pf e Grape s: Heat
ripe grapes, strain, add 10. sugar to /
ct. and reduce by boiling one-half Sim
mer in this until tender suitable guam
tity Of prepared fall Pipp;rs; when ten
der ill cans and seal.
Sweet Apples with Crap es:
Cook grapes until skins are tender; rub
skins and pulp through a colander, add
falf as much chopped sweet apple and
n H. sugar to l lib. mixture. Cook slow
| ~ to the consistency of jams.
Apples and Quince s: Simmer
prepared apples until tender IN water.
! to lb. add l Ib. sugar. half the weight
of ounces chopped fine and cook until
mixture has nice red color.
/ Grated Apple Pie: Crate two
tart apples and add cup sugar, two eggs.
teaspoon cinnamon; beat we'll and stir IN
cup sweet milk. bake quickly in one crust.
The whites of eggs may be deserved for
meringue. Or to enough grated apple fer
a PIE add juice of half d lemon. yeEks Of
Two eggs, we'll beaten. half cup sugar.
good-sIzed piece of butter ne.ted. and
teaspoon rcsewater. Bake and eGvar with
a mcrinsue The apples may Be chopped
! if preferred.