Evening star., 1902-09-02
Table and Kitchen.
Crabapple Dainties Fit for Gods and
Goddesses, Too.

| 0OOQeSSeS, 100.
According to old Scandinavian legends
| the apple was a fruit set apart and par
| ticularly favored by the gods as possessing
| re)uVenating qualities which they sought
| whenever they found themselves growing
infirm in mind or body. 1t is curious to
\ learn that this fruit so highly distinguished
and one which holds its place through ages
on historic pages of many and various
| races of Europe was nothing better than
the little wild crabapple. From this in
! significant stock has sprung the almost in
Vulnerable varieties of cultivated apple.
The Romans, who attached great impor-
tance to all branches of horticulture, culti-
waited the apple among their earliest fruits
| but although they succeeded in producing
| according to Pliny, some thirty varieties.
| they fell far short of the carefully devel-
| oped apples of today with their brilliant
| coloring, refreshing juices and delicious
| favors.
With all the means used by grating or
cross fertilzng to secure the most desir-
able varieties of fruit we have not lost the
original crabapple; but while retaining It's
individual features, modern science has i'm
proved on the parent stock in flavor and
size, and one of our choicest preserving
fruits is, seemingly, the same little crab
apple, which was considered food of such
Importance in those far away times.
To Prepare Wild Crabapples for Table.
Pick over and wash the apples carefully,
rejecting all that are imperfect. Put them
in kettle and cover with water and cook
gently until tender, but not soft. Then
throw them into a pan of cold water and
remove the skins and cores. Unless you
have cooked them too much the cores Will
come out whole. Place them in a sauce
pan and barely cover with water. Allow
cupful of sugar to two quarts Of the ap-
vi LNsl
cold serve them with whipped cream heaped
over them, and they are very dainty for
dessert.
Crabapple Preserves.
Wash the fruit, using only perfect apples.
Put into a preserving kettle with a little
water; cover closely and let simmer 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 saucepan, add the apples and
water and cook until tender, but do not
allow them to boil. When cooked, weigh
them, and to each pound allow one pound OF
sugar. Place sugar in saucepan with just
enough water to dissolve 1t, and stir over
the fire until melted, then boil and skim un-
til 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 core 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 a soft cake batter
with two eggs, well beaten, two cups of sift-
ed flour, two teaspoonfuls of baking pow
der. quarter of teaspoonful salt and milk
enough to mix soft enough to pour. Turn
this over the apples and steam the pudding
one and one-half hours. Serve with hard or
sweet fruit sauce.
Iced Crabapples.
Wash and cook tender in as little water
as possible; lift out carefully with a skim
mer. Measure the water in which they were
cooked and to each cupful allow pound of
granulated sugar. Stir until dissolved, then
boil until clear. Put in the fruit and cook
gently, without breaking, for ten minutes;
then remove carefully and lay on 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 fol< a garnish with jel-
lied dessert. The apples may be sprinkled
with lemon juice when first taken from the
syrup, and when cold dipped into melted
white or rose fondant, using lemon to flavor
the white and rose for the pink.
Picked Crabapples.
Wash the apples, rejecting all that are
duity, eiiCii ppil ScilllS uillll ltllueT III
water in which you have sliced half a
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
granulated sugar, and when sugar is dis
solved boil ten minutes. Put the apples into
glass Jars and pour the hot syrup over them
and seal. If you desire add a few whole
spices tied up in little muslin bags remov-
ing these before putting the fruit in the
jars.
American Crabapple Jam.
Remove the stems and all unsound fruit
Wash we'll 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 1t is
boiling add few pieces of lemon peel
shredded, or teaspOonful of whole cloves.
Continue to boil until the apples begin to
break and then place in glass jars and
SEAL
Crabapple Marmalade.
Wash the apples well, cut out blossom
end and remove stems and all defective
parts. Put the fruit in preserving kettle, |
allowing three quarts Of water to eight |
quarts Of fruit. Cook slowly until soft
enough to mash to a pulp Press through |
a sieve to remove core, seeds and skins
Return to kettle and allow pint of granu- |
lated sugar to a pint of the pulp Cook
until it will just spread, when a teaspoon
ful Is placed on a saucer.
Crabapple Jelly No. /.
Wash the apples and remove the stems:
cut each apple into quarters, removing all |
faulty or unsound parts. Just cover with
cold water and cook until tender. stirring
quite often. Then turn into Jelly bags
made OF two thicknesses of cheesecloth and |
hang up to drain over night Do not |
squeeze or the jelly will be cloudy The \
pulp remaining may be used for MARINA |
iade or jam. In the morning measure the |
juice. and to every pint of juice allow the |
strained Juice of one lemon and a pint of |
granulated sugar. Boil the juice fifteen |
minutes and then add the sugar and boil /
ten or fifteen minutes longer. Try by cool !
ing a small quantity on saucer; IL it |
drops ir little Jumps from the spoon take |
It from the fire and pour into glasses II /
you want very dainty favored Jelly put a |
piece of rose geranium leaf in the glass |
before pouring il the jelly, removing it as |
soon as glass is filled and 1t comes to the
top.
Crabapple Jelly No. 2.
Az