The Barre daily times. (Barre, Vt.) 1897-1959, 1918-11-23
Apples in High Favor.

me apple is in high favor to-day. II
is good patriot; its use saves stapl,
foods and the transportation Of fruit,
from distance. Here are some good
apple recipes from the United State.
food administration:
Apple and Tomato Conserve an,
pies, diced, ! quart; tomatoes, ripe. cut
| quart; syrup, ? cups; grated rind and
Juice of | lemon. Cook the apples and
the tomatoes until they are tender. with.
out adding any water Add. the syrup
and lemon, and cook the mixture until Il
is clear This conserve is slightly tart
and IS excellent with meats or with bread
and butter.
Apple Chutney-Tsrt apples, diced, /
quart; raisins, / cup; onions, medium
sized, minced, 2; red peppers, minced. 2;
vinegar, " cup; water, l cup; syrup, Is
cup; mustard seed, white, u tablespoon:
celery seed, teaspoon; paprika, salt.
Combine the ingredients and simmer
them until the apples are tender and the
mixture is thick and clear. II nav be
necessary to add more water if the an
pies are not juicy
Apple Jelly-Apple juice, quart; sug-
ar, cup; sorghum, cane syrup or any
light syrup, ! cup. Heat syrup and sug.
ar together and add to the boiling Juice.
Follow usual directions for jelly making.
Cook until the mixture Sheets off the
spoon" or gives the jelly test. It il a
slightly higher temperature when using
syrups than when using all sugar
Candied Apple Select firm and perfect
apples. Apples may be prepared BY cut.
ting in eighths or in circles. ANY syrup
may be used, sorghum, cane, corn or
maple syrup or honey Heat to the boil
ing point and add apple sections. Cook
very slowly until almost tender. Set
aside for "a hours, then reheat and cook
very slowly until tender Cool slightly,
drain completely in strainer or on fork
and roll or dip in finely chopped cocoa.
nut. Use as confection or for a des
sert. The process may be completed in
one day but fruit is not as eandied
Other fruit may be prepared in the same
way.
Apple Cranberry elly-Apple juice,
pint; cranberry juice, pint; sugar. lb
cups; syrup, ~ cups. Heat syrup and
sugar together and add to the boiling
juice. Follow usual directions for iellv
making. Cook until the mixture Sheets
of the spoon" or gives the jelly test. II
is slightly higher temperature when
using syrups than when using all sugar
Mint Jelly Apple juice, quart; mint
juice, u to " cup; sugar. ! cup; syrup,
! cup. Select green or unripe apples
Prepare and extract juice as for Jelly
making, Wash fresh mint leaves and
to each cup packed solid, add /, cup
boiling water Set mixture where il win
steep ! hour. Strain through cheeseclotb
and press or twist tightly to extract all
the moisture. Add mint juice to apple.
Add the sweetening agents and boil rap
idly until jelly test is obtained. Just be.
fore It is poured into sterilized glasses
color it green with vegetable coloring
matter. A drop or two Of mint extract
may be added to increase mint flavor If !
desired
Apple Leather-Cook apple in very lit.
lie water until tender Mash and drain |
through jelly bag. Cook juice until it |
becomes as thick as very heavy syrup. |
Pour in pans and let it finish driving out.
Then roll up sheet and slice in circles or
mt out without rolling up in fancy |
shapes. If thickened syrup is poured in |
mall glasses it may be turned out after |
t is set and sliced in lozenge shapes and
oiled in finely chopped cocoanut. The
iyrup when concentrated may be com |
'ined with the pulp and then dried but
product is not as attractive.
Apple Syrup Extract juice as for Jelly
making and cook down to q medium |
iyrup consistency. Bottle and seal. Use
Is griddle cake or pudding sauce or
or steamed rice. Dorothy Dexter.