Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-10-29
APPLE MARMALADE
IS GOOD FOR WINTER
Now Is the Time to Make It.
Other Recipes for Tasty
Relishes Given

Apple season is here. There are many
things which should be made from those
apples which would otherwise go to
waste Among these the United States
Food Administration suggests apple
sirup. apple butter pasteurized apple
Juice. cider vinegar Concentrated apple
Juice is very good sugar substitute.
Apple MarmaIade
Cook the apples TIL tender. using very
little water. In preparing the apples cut
into small pieces Of uniform size so as to
expedite the cooking. and do not mix
varieties till after they are cooked. BY
following this plan the fruit will cook
In uniform time with no danger Of some
Cinnamon is the best spice 20 use with
apples. To each cup o. cooked fruit
use one-half cupfu boiled sirup
(sorghum or other sirup). Mix fruit
and sirup well. cook til clear. stirring
constantly, as a mixture containing
sirup burns more quickly than one con-
tanning sugar As soon as the mixture
is clear 1t may he put into hot sterilized
jars and sealed. or II may be cooked
TIL thick and ielly-like In the latter
case it may be kept in glasses Just as
jelly lis kept II the combination of
fruit and sirup is highly favored with
a combination of spices. the mixture
need not be cooked till az thick as for
marmalade. and will make a fruit butter
much better liked by some than the
stiffer marmalade
Apple Relish
One, pint cider rine1n-.
Tuo and one.hnU cuptuis dark syrup.
One tenspoontM cloves.
One-hdp tedSpoontd ground Gin.
namon.
One aud one-huD quarts apples
One.huU pound seeded rntstns.
Tuo tdblespoonJnls chopped onion
One cuptM chopped pecnns
TTo tdblespoonJnls mustard seed.
T,oo tdb'espoontnls celery seed.
One-hnU tedspoontM sat-.
Pdprikd to taste. -.
Boil together the vinegar. srup and
spices for five minutes Add apples,
raisins and chopped onion. Cook for one
hour. Five minutes before removing
from fire add one cupful Of chopped
pecans or walnuts. Pack into hot Jars,
Seal tightly. Let cool. Label and store.
Sweet Picked Apples
One and one-hdD quarts ptnegur.
Que and one-hdp quarts Uater.
T,co quarts dark strip.
Four sticks cinnamon.
-Four tdblespoonfuts alIspice.
Three pounds sUeet dpples
-Four tabIespoonJuls unoround cloves.
One-hdD teaspoonJul salt.
Cook the vinegar, water, sirup and
spices for five minutes. Peel and quarter
the apples. Stick two cloves into each
quarter. Drop the apples into the boil
ing sirup and simmer until tender
Pack in hot jars. Cover with boiling
sirup. Partially seal and sterilize for
ten minutes. Seal tightly. Let COOL
Label and store.
Apple Catsup
One quart uns,peetemed apple sauce.
One teuspoonfuI ginger.
One tedspoonfni cinnamon.
One tedspoonJM ctopes.
One tedspoonJnl pepper.
One tedspoonfuI mustard
One tedspoonful onton extract.
Ttco te0spoonyuls salt.
One pint vfnegdr.
Simmer slowly until thick bottle and
seal. similar catsup can be made from
plums and grapes and spiced to taste
Sorghum or moasses may be added II
sweet sauce is liked.
Cider Vinegar
Apple juice may be made into cider
vinegar by allowing two fermentations
to take place. The first one changes
the sugar Of the apple juice into alcohol.
Natural yeasts from the air do this. but
the process may be hastened by adding
yeast cake to each Ave gallons of
juice. The yeast cake should be softened
in lukewarm water before adding. When
all the sugar is changed into alcohol the
next fermentation will be aided by the
addition Of some good vinegar containing
scme mother" of vinegar as a starter" "
Allow plenty of room for air in the
barrel during all stages of fermentation.
Keep the temperature sixty to eighty
degrees Fahrenheit.