The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-09-06
Crab Apple Dainties.

According to old Scandinavian legends
the apple was a fruit set apart and par
tfcularly favored by the gods as possess
Ing rejuvenating qualities which they
sought whenever they found themselves
growing infirm in mind body. 1t is
curious to learn that this fruit SO highly
distinguished. and one which holds it's
place through ages on historic pages OF
many and various races of Europe. was
nothing better than the little wild crab
apple. FROM that insignificant stock has
sprung the almost 1nnumerable varieties of
cultivated apple.
The Romans, who attached great i'm
cultivated the apple among their earliest
fruits; but although they succeeded in
ty varieties they fell far Short aam Of tf the
carefully developed apples of today with
their brilliant coloring, refreshing juices
With all the means used by grating or
cross fertilizing to secure the most de-
retaining its individual features modern
science has improved on the parent stock
preserving fruits is. seemingly, the same
little crab apple which was considered
times.
WILD cRABAPPLEs FOR TABLE.
Pick over and wash the apples carefully.
rejecting all that are imperfect Put them
in a kettle and cover with water and cook
gently until tender. but not soft. Then
throw them into pan of cold water and
have cooked them too much the cores Will
come out whole. Place them in a sauce
pan and barely cover with water: Allow
a cupful of sugar to two quarts of the APP
pies. and boil for few minutes. When
cold, serve them with whipped cream
heaped over them, and they are very dain-
ty for dessert.
CRABAPPLE PRESERVE
Wash the fruit, using only perfect ap-
Pies Pies Put into preserving kettle with a
until the apples turn yellow: then take
them out into a dish and let them cool.
leaves in the bottom of saucepan, add
the apples and water and cook until ten
cooked weigh them and to each pound al
low one pound of sugar. Place sugar in
saucepan with just enough water to dis
then boil and skim until clear. Add fruit
and cook slowly until clear and very ten
der Place in jars and pour the hot syrup
in over them and seal.
CRABAPPLE PUDDING.
Wash and core the apples. but do not
pare them; cook in as little water as pos
turn into pudding dish. Make soft cake
batter with two eggs. well beaten tive
cups Of suited onr two teaspoonfuls ct
salt and milk .enough to mix soft enough
to pour. Turn, this over the apples and
Serve with hard or sweet fruit sauce.
AMERICAN CRABAPPLE JAM
Remove the stems and all unsound fruit.
Wash well and place the fruit near the
fire or in the oven to get perfectly dry.
Then weigh and put into a preserving ket-
tie with equal quantity of granulated
sugar and sufficient white wine to cover
them. Boil well and skim and while it is
boiling add a few pieces of lemon peel
shredded. or a teaspoonful of whole cloves.
Continue to boil until the apple begins to
break and then place in glass jars and seal.
PIcKLED CRABAPPLES.
Wash the apples, rejecting all that are
faulty; then boil gently until tender in wa
ter in which you have sliced half lemon.
Lay in the colander or on a sieve to drain.
Put one quart of good cider vinegar in a
preserving kettle with two pounds of gram
ulated sugar and when sugar is dissolved
boil ten minutes. Put the apples into glass
jars and pour the hot syrup over them and
seal. If you desire add few whole spices
tied up in little muslin bags, removing
these before putting the fruit in the jars.
CRABAPPLE JELLY NO. q
An economical way is to dip on the
juice from the cooked apples, and leave
the fruit in the kettle and adding more
water to the apples if necessary, cooking
them down to pulp, then rub them
through a coarse sieve or colander. add
ing brown sugar, pint for pint, and stir
ring and cooking It down until thick. In
this way you have fine jelly and de-
Hcious jam.