Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-09-11

LIE NhA6AF TEEs
We are told that from the little in
significant crabapple has sprung all the
delicious and toothsome varieties Of
the cultivated apple. While these nave
been developed intomultitudinous forms
with their wealth of color and in
dividual favors by grating and cross
fertilizing we have not lost to any
marked degree the apple of prehistoric
times, the tart little crab. True, that
while this variety of apple still re-
tains its characteristic features, mod
ern science has so far improved on the
parent stock in flavor and size as to
produce an apple very choice for pre-
serving purposes, We have glorious
colors, the fine and peculiar flavor, if
not the tender, succulent texture Of the
finer, "eating" or dessert apple.
crabappIe 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
q soft cake batter with two eggs Well
beaten, two cups of sifted flour. two
teaspoonfuls of baking powder, quarter
of teaspoonful of salt and milk enough
to make Il batter soft enough to pour
Turn this over the apples and steam
the pudding for one and a half hours.
Serve with hard or sweet fruit sauce.
Crabapple Preserves.
Select only perfect apples, wash
carefully and place in preserving ket-
tie with a little water; cover closely
and simmer until the apples turn yell
low; then 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 apple
on these and pour in water in which
they were first 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 it and stir
over the fire until the sugar is melted.
then boil and skim until clear. Add
fruit and cook slowly until clear and
very tender. Place in jars and pour
over the hot syrup and seal.
CrabappIe Jam.
select SOullu ITull, WASH anu VI ~
thoroughly. Weigh the fruit and add
the same quantity of graduated sugar,
place in the preserving kettle with
enough white wine to cover them. Boil
we'll and skim, while boiling add few
pieces of shredded lemon peel, or a
teaspoonful of whole cloves. Continue
to boil until the apples begin to break
and then place in glass jars and seal
Crabappe Marnaalade.
Wash the apples, cut out the blossom
ends. remove the stems and all de-
fective parts. Put the fruit in the pre-
serving kettle. allowing three quarts
of water to eight quarts of fruit. SIM
mer slowly until soft enough to mash to
pulp. Press all through a sieve to
remove core seeds and skin. Return
to the kettle and allow a pint OF grant,
lated sugar to a pint Of the pulp. Cook
until it will just spread when a tea
spoonful is placed on saucer.
Picked Crabapples.
Select perfect fruit, wash and re-
move the blossom end and stems; boil
gently in water to cover in which YOU
have sliced half Il lemon. Lay in a
cOlander or on a sieve to drain Put
one quart of good cider vinegar in q
preserving kettle with two pounds of
granulated sugar and when sugar is
dissolved boil ten minutes. Put the
apples into glass jars and pour tho
syrup over them and seal. l f you de-
sire add a few whole spices tied up in
little cheesecloth bags. removing these
before putting the fruit i'll the Jars.
CrabappIe Jelly.
Wash the fruit and remove the stems.
cut into quarters. Cover with cold
water and cook until tender, stirring
often to prevent burning. When Il pulp
turn into Il jelly bag made of fae
cheesecloth or flannel, and hans UP to
Drain all night. DO not squeeze OF the
jelly will be cloudy. Tie remaining
pulp may be used for jam or narml-
1ade. In the morning measure the laice
and to each pint of the Juice add one
pint of granulat,d 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 Il lit
tie on a saucer; if it drops in Il little
lump from the spoon take it from the
fire and pour into glasses. If a very
dainty flavor is desired place a rose
geranium leaf in the glass before pour