Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1905-01-10
fHE APPLE IN COOKERY.
Can Be Used in a Variety of Ways
That Are Not Generally
Known

There are almost as many ways of
cooking apples as there are of preparing
eggs or potatoes, from which it is said
that 100 different dishes can be made
The apple has so undecided a flavor OF
its own that it can be readily used in
| combination with other fruits, and will
take on their favors most satisfactorily,
says the New York Tribune For this
reason, and also owing to its jelly MAX
ing qualities, it is excellent to use as
foundatlon for grape, peach and any
lellies which form with difficulty. Grape
jelly will form into a firm mold, if the
grapes are mixed with one-third their
bulk OF apple skins and cores. There Will
not only be considerably more jelly. but
| the flavor of the grapes will not be i'm
paired by the addition. Hoasekeepers
as rule do not know this. Peach Jelly
| VIII not form at all unless part apple
skins are used. Take equal quantities of
apple skins and peach skins. adding also
the cores and the peach stones Barely
cover them with water Then strain and
boil the mixtHre for 20 minutes. or until
1t looks 'Syrupy." Measure and take
| equal parts of syrup and granulated
sugar and boil until it forms. Plain ap-
ole skin jelly can be made by this rule.
and Favored with bitter almonds. lemon.
ounce. orange or grapes If the apples
are naturally rich in flavor themselves,
as they are apt to be in the fall. there is
no need of any extra f1avoring. In MAX
ing apple jelly take any good tart apple
that has bright red skin Rich red
peeling will impart color to the jelly and
make it pretty to look at Marmalade
can be made in exactly the same way.
only pressing the pulp through a wire
sieve instead of straining it through a
| Jelly bag. Later in the year. when an
| pies are losing flavor and richness. ex-
cellent marmalade can be made of them
IN this manner, if it is favored strongly
with orange or lemon rind. When
strain1ng apple jelly through a bag it IS
well to squeeze out all the fine pulp DOS
sible
Apples combine we'll with ounces. In
TACT, ounce preserves are greatly i'm
proved If put up" with apples. The
ounce is not especially attractive alone
| because II is so strong in flavor. When
preserve OF both apples and ounces
has stood in sealed jars for some months
1t is difficult to tell which is which. the
apples have so completely taken on tbe
havor OF the other, the ounce being dis
tlnguishable only by its slight tough
ness.
A we'll tried New York recipe calls for
half and half ounces ana apples. Steam
the ounces, after peelng and cuttino
them In quarters, until they are tender
put not broken. 1t will take about half
an hour. Weigh both the ounces and
| apples before cooking them Measure
the water In which the ounces wera
boiled and allow a pound of sugar RI
every cupful. Boil the ounce water and
sugar together for ten minutes, Then
| COOK slowly as many of the apples as
you can in the strip until thew arc
bright red. 1t will take about tbrea-
quarters OF an hour or more. Take ont
the fruit, add more, and so on until all If
1t is cooked. Do not cook if mill =
breaks, but only until it is tender. PIT
the fruit in the jars aud pour the sirun
| over 1t when cold. 1t should form q deli
cate jelly around it.
| The ounces are better for being SIM
| mered until reddish in hue in the same
strip the apples are cooked in. This is a
delicious but very rich preserve. It
reaches the height of perfection when
| served with a little cream.
Apples are also delicious preserved
with ginger root and lemon. Prepare
| them as you would ginger pears.