Evening star., 1903-09-15
Table and Kitchen.
The Crabapple in Pudding. Jelly and
Preserves

|
Preserves.
| We are told that from the little ins:gnif-
| cant crabapple have sprung all the delicious
and toothsome varieties of the cultivated
| apple. While these have been developed
| into multitudinous forms with their wealth
| of color and individual fiavors 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 retains it's char
actertstfc features, modern science has so
| far improved on the parent stock in flavor
| and size as to produce an apple very choice
| for preserving purposes; we have the giori-
| GUS colors, the fine and peculiar flavor, II
| not the tender, succulent texture of the
| finer eating" or dessert apple.
Crabapple Pudding.
Select large deep red crabapples. wash
and core but do not pare them: simmer IN
as little water possible until tender,
sweeten to taste and pour into a deep pud-
ding dish. Make a 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 batter soft enough to
pour. Turn this over the apples and steam
the pudding for one and half hours. Serve
Will dIt VI sweet IIult SAUCE.
Crabapple Preserves.
Select only perfect apples, wash care
fully and place in a preserving kettle with
| a little water; cover closely and simmer IN
til the apples turn yellow; then take them
out and allow to cool. Then pare and core
them. Place fresh grape leaves in the bot
| tom Of the preserving kettle and put the
apples on these and pour in water in which
they were first cooked allow them to sim
| mer until tender, but do not let them boil.
When cooked weigh them and allow to each
pound of fruit one pound of best granu-
lated 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 ten
der. Place in jars and pour over the hot
sirup and seal.
Crabapple 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 1t. Boil well and skim; while
boiling add a few pieces of shredded lemon
peel. or teaspoonful of whole cloves.
Continue to boil until the apples begin to
break and then place in glass jars and seal.
Crabapp1e Marmalade.
wash the apples cut out the blossom
ends remove the stems and all defective
parts. Put the fruit in the preserving ket-
tie. allowing three quarts of water to eight
quarts of fruit Simmer slowly until soft
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
granulated sugar to pint of the pulp.
Cook until it will just spread when a
teaspoonful is placed on a saucer.
Picked Crabapples.
Select perfect fruit, wash and remove the
blossom end and stems; boil gently in wa
ter to cover in which you have sliced half
a lemon. Lay In a colander or on a sieve
to drain. Put one quart of good cider vine
gar 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 sirup over them
and seal. If you desire add a few whole
spices tied up in little cheesecloth bags, re-
moving these before putting the fruit in the
Jars.
Crabapple 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 a pulp turn into jelly bag
made of fine cheesecloth or flannel and
hang up to drain all night. Do not squeeze
or the jelly will be cloudy. The remaining
pulp may be used for jam or marmalade
In the morning measure the Juice and to
each pint of the juice AID one pint of gran
ulated 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; if it drops in little
lump from the spoon take it from the fire
and pour into glasses. If very dainty
flavor Is desired place rose geranium leaf
in the glass before pouring in the jelly and
remove as soon as it comes to the top of the
glass.
Crabapple Jelly No. 2.
Dip off the juice from the cooked apples.
and leave the fruit In the kettle, adding
more water. If necessary, cooking them
down to a pulp, then rub them through a
coarse sieve or colander. adding brown
sugar, pint for pint, stirring and cooking
1t down until thick. In this process you have
a very fine jelly and also fine jam com
bined.
Iced Crabapples.
Wash and cook tender in as little water
as possible; when tender lift out carefully
with skinner. Measure the water in which
they were cooked and to each cupful add
one 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
cold take each by the stem and dip in the
diluted white of egg. then In sugar then
after drying dip again in the white Of egg
and then in the sugar Place in cool dry
place until needed and use for garnish for
jellied dessert The apples may be sprinkIed
with lemon juice when first taken from the
sirup, and when cold dipped in melted fon-
dant, either white or rose color. using
lemon to flavor the white and rose the
pink.
Siberian Crabapple Jelly.
Wash and dry one peck of Siberian crab
apples. place them in the preserving kettle
with sufficient water to cover them, cook
for two hours. then pour into jelly bag
and allow them to drain, but do not squeeze
them; to each pint of the juice add one
pound Of loaf sugar and boil for half an
hour Pour into glass and cover in the
usual way. II care is taken to select the
reddest apples beautiful colored jelly will
be the result.
Preserved Yellow Crabapples.
Select the small yellow crabapples for
this purpose. taking only those that are
perfect, and leave the stem end on. Use
A~..f nv.H