The sea coast echo., 1913-11-29
MAKES FINE PRESERVE
CRABAPPLE ONE or THE BEST
or. WINTER SWEETS.
Variety OF Ways IN Which II May 1A
PUT Up, Although Probably Il Il
at its Best When Made
into Jam.

It il 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 is-sometimes, q
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 crabapples are not
always to be had by simply stating
your wants to the grocer. A desire
for them usually means that you will
have to go out foraging through the
country till you find them, as farmers
often do not think them worth picking
for the market So keep your eyes
open on the next automobile trip or
long walk you take, and when you see
a promising crabapple tree stop and
find its owner and make a bargain for
his 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
for the preserved crabapples which, Ii
you have ever tasted them, you will
surely want to have on hand for the
winter.
To make these preserves have small,
firm 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 large
granite preserving kettle on the stove
with enough water to make thick
sirup.
Stir it till 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 jars as
usual
In England you sometimes come
across a so-called American crabapple
cheese, which is nothing more nor
less than a clouded crabapple jelly
1t is made in thoroughly English
fashion by filing an earthen jar to the
shoulder" with ripe crabs A good
syrup-made Of pound of sugar for
every pound of crabs-is poured over
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 to the
syrup, mix and pour In molds Of Jelly
tumblers to set.
Crabapple jam is another delicious
carefully, cutting out the blows and
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 pound of sugar for every
pound of fruit. Place the sugar over
a fire with enough white wine to
moisten it. Stir this until it Is melt
ed and then boil 1t thoroughly, skim
ming 1t carefully. Next add the fruit
with pieces of chopped lemon peel and
few whole cloves. Continue to boil
the fruit until it 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.