The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-11-15

cook, who shall rashly decide when apple
lovers disagree. Next to 1.-The old swimmin'
hole" the elderly man likes to hear him
self talk on the apple orchards Of his
youth, and pleasant apple wrangle can
be any time excited in a corner grocery or
drug store by precipitating this many
sided subject of widespread interest. All
old apple names touch the poetic fancy like
smelling to green Leaf" and many of
them are curious. A few of the apples of
1S4S were the Indian Prince, Queen Ann,
Lord Nelson. Shrewsbury, President, Mon
arch. Jonathan, America, Grand Sachem,
TewksbIry, Minister. Berry Bough. Moth
er. Among the amusing apple titles are
Victuals and Drink, Molasses, Skunk, Cab
bage, Dumplin, Shorter, Fillbasket, Po-
mona, Lost Bough. Grannywinker. Brandy
apple. Early Joe, Aunts apple. Better Than
Good, Black Tom, Bread and Cheese, Cake,
Catface. Doctor. Evening Party, Father
Abraham, Granny Buff. Grindstone, Hay
maker, Hoary Morning, Fancy Bite, Beef
steak and Welcome. fruit catalogue of
1859 lists over 1900 apple names 1t is truly
like walking In an apple orchard In bloom
or In fruit to read of the May apple, Melt
in-the-mouth. Blush June, Scarlet Per-
fume, Early Sweet Bough, Winesap, Flow
er of Kent, Garden apple, Red Streak. yell
low Bough, Leather-coat Russell. Maiden's
Bosom, Maiden's Blush. Summer Bellfiower.
Spice apple. Dainty apples and Ladies' De-
light. An Indiana pioneer flavor breathes
from the names Harrison, Pawpaw, Sassa-
fras.' Sweet, Beauty of the West, Indiana
Favorite. Hunter, Western Spy, Pumpkin
Sweet, Indiana Jonathan, Smokehouse and
Red Sweet Pippin of Indiana.
Among modern leaders in the great ap-
pie field OF competition, choice would be
impossible. Some fruit catalogues mention
only the new Bismarck apple, which bears
eightcen-ounce apples on four-foot trees
and is recommended as Every ornamental
when grown in a pot or tub"
Almost all round the year, the apple.
like the potato. constitutes an Indispensable
food supply for man. Winter evenings,
around the cozy hearth, would lack much
without the presence of the glad apple and
with what Joy the gastronomic heart and
wearied eye OF man greet the return of
vernal applesauce. 1.-THE apple" saws n
prize essay on sanitary cooking-approved
by the American Health Association-''is
especially valuable on account of its cheap
ness and the variety of ways In which it
can be cooked to give a relish to plain
materials. Dried apples are near to
bread in the per cent. of nutrients they Of
fer. Apples are valuable" the prize essay
states. fried in slices and eaten with
bacon or sausage; they may be used to
stuff a fowl" Old English roasted apples
were laid in cooked rice, favored with
lemon peel and cinnamon, rose water and
almond water. then stuck full of bits of
candied orange. and garnished with any
thing green" Dried apples clear" of 1900.
were baked in a stone dish in a slow oven:
then busted with sugar and dried ON a wire
sieve in the oven. Turn and dust them
often with sugar." said Mrs. Sarah Martin.
OF Bawtry, then put them into boxes with
papers between and keep in a dry place {"
To dry apples without sugar, old British
way, take fne large yellow pippins, lay
them In aetin dripping-pan. set into the
oven. When soft nip them gently to loosen
the core. take care not TO break the skin.
fiatten them with your hand, and dry them
In the hot III. No apple pies or tarts are
given for 1900. nut for old English mincc
pies. with two chopped lemons, and three
eggs boiled very hard" take three baked
apples chopped very fine" with suet, cur
rants, raisins. mace, cloves. nutmeg. sugar.
white wine and brandy. This mixture will
keep five months and be better at the last
than at the first
Apples should not be headed up i'm
mediately after being gathered" says the
old New England cookbook. "and should
remain out OF doors in barrels until cold
weather" Yankee baked sweet apples"
are best done ia a brick oven, but baked
sour apples by authority. are best baked
in a stove. Yankee boiled cider apple
sauce requires four quarts OF cider and
two quarts OF molasses to every four