New-York tribune., 1912-01-12


Having borne for six thousand years the
imputation of being the root Of original
sin who knows but it has undertaken to
work out its atonement? Certainly it looks
ike it-with apples cheaper i'm many sec
ions than last year while all other things
have gone a-kiting friend i'm need is
we'll known to he friend indeed, Where
fore. 81 apples are cheaper than ordinarily
lu your markets welcome this steadfast
friend and after the manner of human
kind with friends study what use YOU can
make Of IL, how you can get the most oat
ot
AS If We did not already know I fancy
sHnc vi my readers saying. But let us all
remember that things familiar as twice
told tales To half the housewives of the
country may he new, startling and saving
80 the other half, Against the wise women
one must set and consider those who have
all To live ana learn, and come to their
h"ip Anybody, Sd" many wCmer, can
make an apple pie. True enough But
when the pie is made, can anybody eat
some of IT? / doubt it. remembering Ger
tain piteous pies. monuments To time,
tro9ble and material misspent Indeed,
think there is no other pie capable Of such
extremes, II reminds me always of Tenny-
sons lines:
Men at most, differ as heaven and earth.
But women. best and worst, AS heaven and
hell"
The cooking apple pure and simple
ought TO be abolished by act of Congress.
II should so to the pigs. being UNIT for
human beings I mean ny cooking apples
the twistv, wthered or tsstelcsS or i'll
Colored fruit which greoHErocers load into
baskets under the entiCng legend: only
u cents Apples NJ for cooking, sr.' a
the lOrGlv graeninE. the adorable pound
sweet. the wine favored rrSsets, have my
warm approval 1t is entirely nj that they
should he cooked. rather than the naughty
box fruit which comes out OF the far
Northwest to tempt us into bankruptcy
Ny objection to the so-caed cooking apple
of the average FreenErocer is that it is so
great an eXtr1yaCance. II takes more
sugar spiccs and seasoning to max" 1t
edible than Il is worth. and the~ result is
never more than half satisfactory
Buying peck of apples may seem like
buvjnE a peck Of trouhle-tuey will rot.
YOU think. before a moderate sized family
can consume them. Ia such case tn" buy
ing is undoubtedly au oNtravasancc. But
Why let them spoil when there are SO many
ways Of saving and betterins them?
Say YOU usc half i'm pies. or as table
fruit-hy that time everybody IS tired of
apples Don't worry. If your apples have
been carefully bought and are firm and Of
good flavor, try them In apple pickle. Core
peel and quarter them, dropping them IN
cold water To prevent discolcratiou. Take
ont Of the water. stick few cloves into
each piece and o.. down iu a clean carth"n
vessel Fov caG,n + apple quarters take
a pint Of vinegar NO pounds o. sugar and
spices to taste. remembering the cloves
Put al together over the fire. bring 10
boil skim clean, simmer I'VE minutes, then
poiir boiling hot over the sppies- Let stand
tin next DAY, then drain off the syrup, boil,
skim and pour back Repeat next day
The fourth morning PVT apples and syrup
into Your preserving kettle. bring to a
quick boil, skim, then simmer very gently
for fifteen minutes Pack down fr Jars
This will keep indefinitely, and j. Gne
relish with meats of every sort
If YOU want 10 surprise your friends with
a wholly new apple salad, peel apples OF
good size after coring them and Cut them
into rings quarter inch thick Make a
thin syrup boil and skim II, pour il over
the apples, let stand uU next dar. then
cook apples and syrup gently together till
the apple rings are clear. You can flavor
the syrup with lemon juice and thus turn
tho apples a delicate pink. IN serving
drain the rings well, lay upon tender lettuce
leaves and put In the hole In the middle
small ball Of pimento cheese or plain cream
cheese Serve with French dressing, ana
remember that lemon juice instead OF vine
Car in the dressing makes IL more tasty
Pass crispad graham crackers with the
salad II the rings keep whole. as they
should with such treatment. the result Is
as good 70 look at as to eat.
Suppose YOU have syrup left over from
canned fruit-a spoonful Of one sort, half
a tupful Of another. Just a little bit Of
third Mix an together and add the MKT
ure 10 clear syrup. boiling hot. Let il cook
few minutes. skim clean and drop into
II apples. either pared and cored and whole
or cut in quarters. In either case they
should he we'll stuck With cloves. Cook
gently tin the apples are clear. Skim them
out then and boil the syrup 10 a jelly
Pack the apples in a dish or jar and pour
over the syrup by spoOnfuls You will have
The finest ample sauce. something that will
keen a wear and be as good the last day
al the hrst.
AppIns may well serve as vegetables.
Cook them often, either baking them cored
bu, unpeeled. with a very little sugar or
slicing them and adding sliced onions
vinegar. salt and spices Fried apples lor
breakfast should he a family staple
Apple and breadcrumb pudding Is lheH'
nsnsive; indeed, it has a saving tang roast
staIe bread. crush it fine and set the CRUMBS
in the oven with few bits OF butter Stir
20 the butter will go well through bu''e'
2 deep earthen pudding mould hhe ~
- LAt.n,,n With thin sliced apples,