Farmers' champion. (Elgin, Okla.) 1912-1922, 1913-10-08
MAKES FINE PRESERVE
cRABAPPLG ONE OF THE BEST
OF WINTER SWEETS.
Variety Of Ways In Which u May 6s
Put Up. Although Probably II 10
at its Rest When Made
into Jam.

II In an old truism that sometimes
! In cultivation and high breeding some
thing OF original merit is lost--that
mongrel dogs, for instance. have more
Intelligence than thoroughbreds and
that there are no Strawberries so
sweet as those that grow unaided by
the gardener In the unprotected. open
field And so there sometimes. n
pungent, spicy taste. to be found In
the crab. or crabapple-in reality the
parent OF the whole family OF apples
which the more cultivated forms Of
the fruit do not possess.
Unfortunately crabavples are not
always to be had by simply stating
your wants TO the grocer A desire
Tor them usually means that you will
have to 40 out foraging through the
country till you flnd them. as farmers
often do not think them worth picking
open on the next automobile trip or
long walk you take. and when you see
a promising crabapple tree stop and
md Its owner and make a bargain for
bis wares. And. by the way. see that
some OF the apples are picked with
their stems on-preferably the smaller
and less ripe fruit-and treasure these
Tor the preserved crabapples which. IL
you have ever tasted them, you will
surely want to have on hand for the
winter.
To make these preserves have small.
hrm crabs with the stems attached.
Wash them thoroughly removing the
blows very carefully and measure out
as much granulated sugar as the ap-
pies weigh. Set the sugar In a large
granite preserving kettle on the stove
with enough water to make thick
siiup.
Stir II TIL melted and then add the
apples. Boil them until the skin has
become transparent and until the ap-
pies. when cut open. appear to be
thoroughly cooked. This requires slow
cooking and patient stirring. When
they are thoroughly done the syrup
should be fairly thick and plentiful
enough to cover the fruit. Then they
should be put away In glass jav as
usual.
In England you sometimes come
across a so-called American crabappie
cheese. which Is nothing more nor
less than a clouded crabapple jelly.
II II made In thoroughly English
fashion by filling an earthen jar to the
shoulder" with ripe crabs. A good
syrup-made OF a pound Of sugar sor
every pound OF crabs--is poured ever
them. the Jar is covered. and then
set In a moderate oven for several
hours. Then the crabs are taken out
OF the syrup and pressed through a
Jelly press Return the pulp 10 the
syrup. mix and pour In molds OF Jelly
tumblers to set
Crabapple jam Is another delicious
crabapple product Wash the fruit
carefully. cutting out the blows aud
all signs OF the wooded stems. Also
remove all unsound parts and dry the
fruit by spreading It before the fire
or in the door OF an open oven. Then
measure n pound OF sugar for every
pound OF fruit. Place the sugar over
n FIRE with enough white wine to
moisten II. Stir this until It Is melt.
ed and then boil 1t thoroughly. skim
ming II carefully. Next add the fruit
with pieces OF chopped lemon peel and
few whole cloves. Continue to boil
the fruit until 1t breaks. Then place
1t In jars as you would any other sort
OF jam. and when 1t is cold tie down
the tops for the winter.