Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1913-10-31
MAKES FINE PRESERHe
c2AaAppLE ONE or the nesA
or WINTER swEETA
Vsrssey u Ways IN WseA n ~ u
PIT Up Although Prcesbsy Il b
u lie Bed When ns1s |
lufo Jam-

n n q old truism thAt so0se1A
IN cultivation and high breeding sank
thing ot original merit ID lost-A
mongrsl dogs. for instance. have neeo
intelligence than Thoroughbred 60
that there are no strawbsrrio -
sweet a. those that grow unAide4 -
the gardener In the unprotected. eDaA
neid And 20 there is-somstimsA q
pungeot spicy taste. to b fouAA ~
the crab. or erabappls-in reality -
parent Of the whole family OF app,o-
which the more cultivated forms 81
the fruit do not possess.
Unfortunately crsbapples arS -
always To bs had BY simply staanG
your wants to the grocer. A ds1lF~
for them usually means that you w
have to 90 out foraging through ~
country till you nnd them, - fArnsssl
often do not think them worth piekingI
for the market So keep your s4sk
open on the next automobile trtp g
long walk you take, and when you eel
4 promising crabapple tree stop anal
find its owner and make q bargain tuRl
his wares. And, by the way. see tAAkI
some Of the apples are picked via
their stems on-preferably the smallssI
and less ripe truit-and treasure tAsssI
for the preserved crabapples which. u
you have ever tasted them. you Vin[
surely want to have on hand for tAAI
winter.
To make these preserves have snail.
hrm crabs with the stems attached
Wash them thoroughly. removing tAsI
blows very carefully and measure egkI
- much granulsted sugar a. the al
pies weigh. Set the sugar in q large
granite preserving kettle on the stove
with enough water 10 make q thick|
strip.
Stir II till melted and then add IL
apples. Boil them until the skin ~
become transparent and until the e.
pies. when cut open. appear to -
thoroughly cooked. This requires slev
cooking and patient stirring Wa
they are thoroughly done the syrS1'
should be fairly thick and plentitnb
enough 10 cover the fruit Then tAsyl
should be put away In glass iarS -
usual.
In England you sometimes eonS
across q so-called American crabaDylS
cheese. which IL nothing moro 30
less than a elouded crabapple jelly
1t 10 made In thoroughly EngiisA
fashion BY filling an earthen jar 10 tAs
shoulder with ripe crabs. A roel
syrup-made Of 4 pound Of sugar ioe
every pound Of crabs-ta poured Owe
them. the Jar Is covered, and tAsa
set In = moderate oven for several
hours. Then the crabs are taken Out
Of the syrup and pressed through q
Jelly press. Return the pulp To 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 and
all signs Of the wooded stems. Also
remove all unsound parts and dry. the
fruit by spreading II before the Are
or In the door Of an open oven. Then
measure q pound Of sugar for every
pound Of fruit Place the sugar over
hre with enough white wine 70
moisten It. Stir this until II 10 melt
cd and then boil 1t thoroughly. skin
ming II carefully. Next add the fruit
with pieces Of chopped lemon peel and
few whole cloves. Continue To boil
the fruit until It breaks. Then plaes
It In jars as you would any other sor,
Of Jam. and when II 10 cold tie down
the tops for the winter.