The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-09-12
The CrabappIe.

The CrabappIe-
We are told that from the little insig-
nIncant crabapple has sprung all the de-
I leious and tOothsome varieties Of the cul-
/ tivated apple While these have been de-
Neloped into mulutudinous forms with
I their wealth OF color and Individual fiaVors
I BY grating and cross fertili.ng We HAYES
not LOST TO any marked degree the apple
I Of prehistoric tines. the tart little crab
4 True. that while this variety of apple stall
retains il Characteristic features. modern
I science has so far improved on the par
ent stock in flavor and size as 10 produce
an apple very choice for preserving pur-
poses. we have the glorious coIors the me
and peculiar flavor, II not the tender. sue
cuient texture of the finer, ealing or
CkABAPPLE PUDDING.
Select large deep red crabapples- wash
and core but do not pare them; simmer in
sWesten % taste ana pour into a dec,
pudding dish Make soft cake battef
with two eggs well beaten. two cups IT
snted flour. TWO teaspoonfuls OF baking
powder. quarter OF teaspoonful of salt
and milk enough 20 make a batter soft
pies and steam the pudding for one and
a half hours. Serxe with hard or sweet
CRABAPPLE PRESERVES.
Select only perfect apples wash care
/ fully and place in a preserving Kettle with
a little water: cover closely and simmer
until the apples turn yellow. then taxa
them ont and allow TO cool Then pare
and core them Place fresh grape leaves
Z in the bottom Of the preserving kettle ana
! put the apple on these and pour in water
( them TO simmer until tender. but do not
I 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 10 dissolve il 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
cRABAPPLE JAM
] Select sound fruit. wash and wipe thor
oughly. Weigh the fruit and add the sama
quantity of graduated sugar. place in tie
B preserving kettle with enough white wine
on neel n a rabiespoorft1i Of whole cloves
I Continue 10 boil until the apples begin
I TO break and then place IN glass jars and
CRABAPPLE MARMALADE.
/ Wash the apples cut out the blossom
ends. remove the stems and all defective
kettle. allowing three quarts of water IS
eight quarts Of fruit Simmer slowly url-
{ all through a sieve 10 remove core. seeds
and skin Return 70 the kettle and allow
a pint Of granulated sugar. 10 pint Of
the pulp COOK until II VIII Just spread
PIckLED CRABAPPLEs
the blossom end ana stems. boil gently
I in water to cover in which You have
sliced half lemon Lay in a colander o.
on a sieve TO drain Put one quart of
good cider vinegar in a preserving kettle
I WITH two hounds Of s-rarlTliatNa sugar and
! when sugar is dissolved boil ten minutes
Put the apples into glass jars and pour
the syrup over them and seal II you de-
little cheesecioth bags. removing these be-
fore putting he f PPI n 5 Ias1 ]a5s-
I Wash the fruit ard remeve the stems.
cut into quarters Cover with cold water
prevent burning When pulp turn into
a Jelly bag made Of fine cheeSeclOth o.
flannel, and hang up 70 drain all night
The remaining pulp may be used for jam
or marmalade- In the morning measure
the juice and to each pint of the juice
add one pint OF graduated sugar and the
strained Juice of one lemon Boil the
juice for fifteen minutes and then add the
I sugar and boil for ten minutes longer
/ saucer II il Slrors in a Ettla lump from
into glasses If q very dainty flavor Is
desired place rose geraniuna leaf IN the
! glass before pouring in The 3elly- and re-
move as soon as Il comes to the top OF
'-'0 CRABAPPIE JELLY NO. ?
Dip. on the juice from the cooked ap-
pies and leave the fruit in the kettle.
them down 10 a pulp. then rub thS-a
through a coarse sieve or colander. add
ing. brown sugar. pint Tor pint. stirring
process YOU have very fine jelly and
also a fine jam combined
ICED CRABAPPLES-
Wash and cook tender in little water
as possible: when tender lift out carefully
with skinner Measure the water in
which they were cooked and to each cup
fuI add one pound OF graduated sugar.
Stir until dissolved and then boil until
clear. Put in the fruit and cook gently
without breaking for ten minutes then
remove carefully and lay on a large nat
dish to cool When cold take each by the
stem and dip in the diluted white of egg.
then in sugar. then after drying dip again
I in the white Of egg and then in the sugar.
Place in a cool. dry place until needed and
use for garnish for jelled dessert The ap-
pies may be sprinkled with lemon juice
when first taken from the syrup. and
when cold dropped in melted fondant
either white Or rose color using lemon tc
flavor the white and rose the pink
SIBERIAN CRABAPPLE JELLY
Wash and dry one peck Of Siberian
crabapDleS place them in the preserving
kettle with sufficient water TO cover them
cook for two hours. then pour into a jelly
bag and allow. them TO drain. but do. no