The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-03-04
when Apples Are Cheap.


Just at the present time market re-
ports inform US that apples are I'M
! usually cheap and that the price Will
/ remain at the low basis for some time.
/ This is good news to the lover of the
apple and news that should also be re-
ceived with pleasure by all housewives,
as this fruit furnishes so many delicious
/ accessories to the daily bills of fare and
aside from the variety It gives, it does
much to revive the tagging appetite d.
this season. Owing to IT'S large percent
age Of water, some authorities class the
apple among the flavor fruits while
others estimate It's value more highly;
comparing 1t With the White potato, II
is less nutritious. but compares favor
ably as heat producer-tIle sugar and
gum of the ample being fairly equal to
the starch of the potato. But although
the first use of tire potato was in the
form of sweet dishes. it is now put to
very different uses from the apple.
There are several excellent things
about the apple, not the least of these
being the great variety giving many
different favors and degrees of sweet
ness or aciditx Another merit it pos
sesses is that it rs obtainable all the year
round.
Some apples are best eaten raw. al
cooking. their cellulose being softened
and the gum converted into q gelatin
Gus form. These changes. however. en-
tail considera Bile loss. affecting all the
no moment when the fruit is steWed CT
cooked in such manner as to serve the
juices with the fruit.
There is a smaller amount of waste
matter in the cultivated apple than il
most other foods and the amount OF
cellulose, which makes the apple frmeT
than other fruits. differs greatly III the
different kinds, being continually less
ened by cultivation and also diminished
during the process by a sort of natural
digestion.
While apples are generally beneficial,
there are certain conditions to consider.
Their digestibility depends largely on the
variety and degree Of ripeness The I'M
ripe fruit having greater amount of
cellulOse, prolongs the process of diges-
ton and the excess of acid present is
apt to cause irritation in the intestine,
leading to diarrhoea and collie. These
two properties in well ripened highly
cultivated fruit act as gentle stmula-
ton which is most useful in its effect
upon the intestinal wall
It is safe to recommend the apple as
most suitable food for the healthy adult
a all times. But while there are GER
tain conditions of functional disarrange-
ment that may be greatly helped by the
judicious use of this fruit there are
others. such as excessive acidity from
fermentation that are aggravated by
this indulgence.
APPLE COMPOTEy
Make a syrup from two cups of sugar
and one cup of water. Pare and core
one-half dozen tart cooking apples. Cook
in the syrup until tender. then remove
and allow to drain. Cook the syrup
until thick, then place the apples in the
serving dish and pour the syrup over
them. Serve ice cold.
BAKED APPLES.
Select tart, red apples, wipe off care
fully with damp cloth, then core and
quarter them but do not pare. Place
in a deep granite or earthenware dish
sprinkle with sugar. add one-fourth cup
of water. cover closely and bake in
moderate oven until tender. Serve with
whipped cream.
APPLE CTJSTARD.
Pare and core about four good sized
apples place in a saucepan with very
little water and cook until very soft
then beat until perfectly smooth add
one-half cup of sugar and one cup OF