Arizona republican., 1910-11-20
THE KiNGLY APPLE.
A Multitude of Appetizing Ways in
Which It May Be Served.

| The number of ways in which apples
may be cooked and served this time of
! the year is legion. No fruit is more dec
orative when served au naturel. its
round, rosy cheeks FURNISHED until they
almost reflect the light, true enough
Apples of gold in pictures Of silver -
to quote SOlomon's comparison for the
world fifty spoken.
The apple" declare the doctors, lis
one of natures best gifts to women.
| Hygienically it aids digestion. prevents
| calculous grOwths by helping the kid
ney secretions and as it thoroughly dis
| infects the mouth is one of the best
known preventive of throat disease. 1t
| is believed, also, to be an excellent
brain clearer, containing as it does
phOsphOric acid i'm abundance in di-
gestible state.
Esthetically the apple clears and
beauties the complexion by exciting
the action of the liver. 1t is perhaps
for this reason, though but rudely un-
derstood, that the old Scandinavian ira
ditions represent the apple as the fav-
Orite food of the gods, Who used it in
order to retain full vigor of brain and
body.
For school children whose livers are
! sometimes apt to be torpid and brains
consequently slow of action, the apple
loffers the best possible antidOe and that
| in such attractive guise that not one
child in a thousand has to be per
suaded" to take his medicine. If a
basket of apples is left i'm a convenient
place, free for each one to help himself
as inclined no force nor even suggestion
will be required to get him to take the
| healthful fruit, without even suspect
\ ing that he is doing just what you want
him to do. Many children are so con-
trary by nature that if they thought
anything was wholesome" and "medi-
cinar wild horses would be required to
get them to partake freely Don't make
| a practice, therefore, of telling them
they need apples for their health's
sake" but leave the apples handy. use
them cooked in as many ways as posi-
BILE and nature win take care of the
rest
The following recipes are neither ex-
pensive nor hard to achieve even for
plain home table. Apples that show
any tendency to spoil must be canned
! or preserved in some way for the lean
and hungry wintry days to come.
Canned Apples-Look over your APP
pies, leaving those that are perfect and
good shaped in one pile and those that
are specked and beginning to decay in
another: the latter can be made into
canned apple sauce, apple butter, jam,
chutney or jelly, while the better ones
can be preserved whole in quarters. or
left to use from day to day for eating
out OF hand, or in the many delightful
ways in which they can be prepared
Preserved Whole Apples-For this
you will need large. firm, tender, juicy
apples, the best you can have; peel andi
core them, throwing into cold water as
fast as prepared, so they will not turn
dark; boil the bearings in water for fif- |
three fourths of a pound of sugar to !
each pint of water and pound of fruit: |
put the water and sugar in the preserv-
ing kettle with enough lemon or orange
peel to give a pleasant flavor: as soon
as the syrup comes to a boil and has
been skinned until clear pour il scald-
ing hot over the apples, which should
haveS been drained from the water in
which they were thrown; let them re-
main in the syrup until cold, then cover
the kettle and simmer over slow fire
until clear and transparent: put into
,ans.
Canned Baked Apple Sauce-Pare,