The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1912-12-20
FOR The WINTER DAYS
METHODS OF PUTTING UP Al.
WAYS POPULAR APPLE.
Canned, They Are a Welcome Addl-
tIon to the Cold Weather Menu
Preserved Crab APp'e-'nsre-
dents with Apple Butter.

Canned Apples-Peel one-half peck
OF tart apples, cut them in quarters
and remove cores: as soon as pre-
pared, put the apples into Geld water
to which the Juice of one lemon has
been added. Have ready five pints Of
syrup, put the apples into five quart
jars, fill them up with the syrup, close
tightly, and place the jars in boiler
with the water coming to within an
inch of the top Of them, and cook
about twenty minutes.
For the syrup, put three and one
half pounds of sugar and two and
one-half pints of water in preserv-
Ing kettle, stirring until nearly boil
Ing and always removing the scum
that rises. Use as directed.
Preserved Crab Apple-Remove
cores from two quarts of sound crab
apples. using a small apple corer;
then Immediately drop the apples into
cold water to keep them from discol-
cr1ng. Put into a preserving kettle
two pounds of sugar and one pint Of
water: let the syrup boil few min
utes, removing scum the while, and
then Fut in the apples, letting them
boil until tender without losing shape.
Put the apples carefully into jars, fill
these up with the syrup, seal and set
away.
Apple Butter Wash and cut up
without peeling one-half peck OF tart
MT IN, y
kettle, adding one quart of cider: cover
the kettle and boil the fruit until ten.
der. When cooked, remove the
fruit from the fire and rub 1t through
a sieve: return the pulp to the kettle,
place it over a slow fire and boil it
thirty minutes, stirring all the while.
Then measure the pulp, and to each
quart put two cupfuls Of sugar; also
add one-half teaspoonful each Of
ground cloves and cinnamon and boil
twenty minutes. Put the sauce into
stone or glass jars and seal them
tightly.
Apple Sweet - Peel and cut one-
half peck of large sweet apples into
halves or quarters and drop them at
once into cold water: then place them
Ia preserving kettle, covering them
only with water, and boil until tender
Then remove the apples from the
kettle and lay the pieces so as NOT to
break them up on a large fiat platter
In the meanwhile place two pounds
Of sugar and two pints of water over
the fire, adding the juice and peel Of
two large lemons. When the syrup
boils put In the apples and cook them
five minutes more. Fill the Jars with
syrup after the apples are In them
and SEAL
Ginger Apples.-Peel one-half peck
Of medium-sized tart apples and cut
them into quarters: remove cores and
drop apples at once into cold water.
adding the juice Of one lemon. Pick
over and wash two ounces Of green
ginger and then cut it up into small
pieces.
Place the preserving kettle with
three pounds of sugar and one quart
Of water over the fire, drop in the gin
ger and boil five minutes; them put
iE the apples and cook them until a
straw will pierce them easily. Re-
move the apples with great care from
the kettle and put them in the same
manner into the jars, continuing to
boil the syrup for ten minutes after
the fruit has been taken out. FIJI the
jars to o7erf1owing with the syrup,
cover, and set them upside down until
cold. Instead of green ginger. one
half ounce Of tincture Of ginger may
be used.