The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-09-09
THE cRAsAPPLE.

| O~--
THE cRAsAPPLE.
We are told that from the little insig-
nifcant crabapple has sprunf all the de-
| licious and toothsome varieties of the
cultivated apple While these have been
developed into multiudinous forms with
their wealth OF color and individual nav
| ors by grating and cross ferthizing we
have not lost to any marked degree the
apple of prehistoric times. the tart little
| crab. True, that while this variety OF
apple stili retains its characteristic fea-
| lures. modern science has so far improved
on the parent stock In favor and size
as to produce an apple very choice for
preserving purposes, we have the glorious
coIors, the fine and peculiar flavor, if not
the tender, succulent texture Of the finer,
eating OF dessert apple.
crabapple Pudding.
Select large deep red crabapples, wash
and core but do not pare them: simmer in
| as little water as possible until tender
| sweeten to taste and pour into deep
pudding dish. Make soft cake batter
with two eggs well beaten. two cups of
sifted -four, two teaspoonfuls Of salt and
milk enough TO make a batter soft
enough to pour. Turn this over the ap-
pies and steam the pudding for one and
half hours. Serve with hard or sweet
fruit juice.
Crabappie Preserves.
Select only perfect apples. wash care
fully and place in preserving kettle with
ov,1 civ aar
until the apples turn yellow; the take
them out and allow to cool. Then pare
and core them. Place fresh grape leaves
in the bottom of the preserving kettle and
put the apples on these and pour in water
in which they were rst cooked; allow
them to simmer until tender. but do not
let them boil. When cooked weigh them
and allow to each pound of fruit one
pound of best graduated sugar. Put the
sugar In a saucepan with just enough
water to dissolve 1t and stir over the fire
until the sugar is melted, then boil and
skim until clear and very tender. Place
in jars and pour over the hot syrup and
seal.
CrabappIe Jam.
Select sound fruit, wash and wipe thor
oughly. Weigh the fruit and add the same
quantity of granulated sugar. place in the
preserving kettle with enough white wine
to cover them Boil we'll and skim. while
boiling add a few pieces of shredded lem
on peel, or a teaspoonful OF whole GLOVES.
Continue to boil until the apples begin
to break and then place in glass jars
and seal
CrabappIe Marmaiade.
Wash the apples. cut out the blossom
ends, remove the stems and all defective
parts. Put the fruit in the preserving
kettle. allow three quarts of water to
eight quarts of fruit. Simmer slowly I'M
til sole enough to mash to a pulp. Press
all through a sieve to remove core, seeds
and skin Return to the kettle and allow
a pint of graduated sugar TO a pint of
the pulp. Cook until 1t will just spread,
when a teaspoonful is placed on a saucer.
Picked crabappIes.
Select perfect fruit, wash and remove
the blossom end and stems; boil gently
in water to cover in which you have
sliced half a lemon. Lay in a coIander or
on sieve to drain. Put one quart of
good cider vinegar in a preserving kettle
when sugar is dissolved boil ten minutes.
Put the apples into a glass jar and pour
the syrup over them and seal. II you de-
sire add a few whole spice tied up In
little cheesecloth bags, removing these be-
fore putting the fruit in the jars.
Crabappls jelly.
Wash the fruit and remove the stems, |
cut into quarters. Cover with cold water
and cook until tender. string often to
prevent burning. When a pulp turn into |
a jelly bag made Of fine cheesecloth or /
flannel, and hang up to drain all night.
Do not squeeze OF the jelly will be cloudy. |
The remaing pulp may be used for jam /
or marmalade. In the morning measure |
the juice ind to each pint of the juice |
ad one pint of graduated sugar and the |
strained juice Of one lemon. Boil the /
juice for fifteen minutes and then add the /
sugar and boil for ten minutes longer. /
Try the jelly by dropping a little on a /
saucer; il ii drops In a little lump from 4
the spoon take it from the fire and pour I
into glasses. II very dainty flavor is !
desired place a rose geranium leaf in the 1
glass before pouring IN the jelly and re- 1
move as soon as it comes to the top Of /
the glass.
Crabapple Jelly, No. 2.
Dip off the juice from the cooked ap- /
pies, and leave the fruit in the kettle, /
adding more water is necessary. cooking I
them down to a pulp. then rub them
through a coarse sieve or colsnder, ad- I
ding brown sugar. pint for pint, stirring
and cooking 1t down until thick. In this 4
process you have very fine jelly and
also fine jam combined
Iced CrabappIes.
Wash and cook tender in a slittle wa
ter as possible: when tender lift out
with skinner. Measure the 4
water in which they were cooked and TO
each eupfuI add one pound OF graduated
sugar Stir until dissolved. then boil IN
til clear Put in the fruit and cook gent
Is without breaking for ten minutes: then
remove carefully and lay on a large fat
dish to cool. When cold take each by the
stem and dip ia the diluted white OF egg.
then in sugar, then after drying CLIP
al gain in the white OF egg and then In the
sugar Place in cool. dry place until need
ed and use for garnish for jeliied dessert
The apples may be sprinkled with lemon
Juice when first taken from the syrup.
and when cold dipped In melted fonsnt-
-,n1 rnfor rrsfuR Lemon n (