The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-09-03
CrabappIe Preserve.

| them, and they are very dainty for Ges-
sert.
CrabappIe Preserve.
Wash the fruit. using only perfect ap-
pies Put into a preserving kettle with
a little water; cover closely and let sim
mer until the apples turn yellow: then
take them out into a dish and let them
cool Then pare and core them Put
fresh grape leaves in bottom of a sauce
pan, add the apples and water and cook
until tender. but do not allow them TO
obil. When cooked, weigh them, and
TO each pound allow one pound of sugar.
Place sugar in saucepan with just enough
water TO dissolve it. and stir over the
fire until melted. then boil and skim
until clear. Add fruit and cook slowly
until clear and very tender. Place in
jars and pour the hot syrup in over them
and seal.
Crabapple Pudding.
Wash and cook the apples. but do not
pare them; cook in as little water as
possible until tender sweeten To taste
and turn into a pudding dish. Make
soft cake batter with two eggs, well
eatenb, two cups OF sifted our. two
teaspoonfuls Of baking powder, quarter
Of teaspoonful Of salt and milk enough
to mix soft nough to pour. Turn this
>ver the apples and steam the pudding
one and one-half hours. Serve with
hard or sweet fruit sauce.
Iced CrabappIes.
Wash and cook tender in as little water
as possible; lift out carefully with
skinner. Measure the water in which
they were cooked and 10 each cupful
allow pound OF graduated sugar. Stir
until dissolved, then bon until clear Put
in The fruit and cook gently, without
breaking, for ten minutes: then remove
carefully an dlay on a large fat dish to
cool When cold take each one by the
stem and roll in the diluted white Of egg.
then into sugar; then after drying again
into white OF egg and the second time
into the sugar. Place in cool dry place
until needed and use FOR q garnish with
jeiAed dessert. The apples may be
sprinkled with lemon juice when first
taken from the syrup. and when cold
clipped into melted white or rose fondant
using lemon TO favor the white and rose
Tor the pink
Picked Crabapples.
ash the apples, rejecting all that are
faulty; then boil gently until tender in
water IN which you have sliced half a
lemon. Lay in the colander OF on a sieve
20 drain Put one quart II good cider
vinegar in a preserving kettle with two
pounds Of era nulated sugar and whom
sugar is dissolved bon ten minutes. Put
the apples in glass jars and pour the 7
hot syrup over them and seal II you
desire, add few whole spices tied up 81 4
little muslin bags. removing these BE-
fore putting the fruit IL the Jars.
American crabspple Jam.
Remove the stems and all unsound 4
fruit Wash weu and place the frui, !
near the Ere or IN the oven o. get rer-
fectiy dry. Then weigh and put into a 4
preserving kettle v7sh ar equai quantity
n granulared sugar and sufficient white
wine q cover them. boil well and skin
and while il is boiling add a few pieces
u lemon peel shredded. OF a teaspoonfsi
~ whole cloves Continue 20 bru units
The apples begin % break and then place
ID glass Jars ard seal
Crabsppie msrrnalade.
Wash the apples weu. cut ac- -he Fios-
son ends and remove sterns and au de-
,eciive parts Put the fruit Fl prefrv
Hg kettie, allowing three quarts - water
.u eight quarts ~ frlit Cook sl0Eir ar
% soft enough q nash - a pulp Fr~se
through sieve 70 remove core. seeds
Ind skins. Rsturn . kettle and allow
pima - granulated sugar 90 PINK -
he pulp Cook until Il win 51sf sFrszd.
Then q teaspocnfui s. placed o. asgcer.
crsbspple Jelly 70. l.
hash me apples and remove the stems.
-ut esch apple into quarters. removing
ln faulty q lnsourl parts Jzst care-
Eith coid water s1d cock lzti ter1sr
stirring quite often. Thez tara into tIy
1zss made - tzo thicknes=-s n cheese
loth AID hang ~ e trs-n over -4xht
20 not R1uecze ~ TIE Jelly E1 ~
scglF ne r1ir re-nsialrE ray -
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