Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-09-03
by Mrs. VI. A. WILSON.

:
. sugar and one and one-half cups OF
water IN preserving kettle and add
, six :, quarts ,nr of apples. simmer slowly
uhtii the apples begin to have a clear
appearance and then lift them into
stesiiized fruit jars, adjust the rubber
and lid and then seal. Process in hot
water bath for twenty minutes. Then
remove, cool and store.
Apple Snucc.
wash the apples and then cut into
pieces. Place in preserving kettle
one quart of water
70 every three pounds OF apples. Cook
Slowly until soft and then cool and
rub through IA sieve. FIJI into steri-
iiEcd fruit jars and adjust the rubber
ana 10. Seal and process for twenty
minutes In hot water bath. Remove
and cool.
Apple Jelly.
Cover the peclings and cores OF the
o!!ccd apples with water and bring 10
boil Cook until the pcclings are
very soft and then turn into a jelly
bag and let drip Measure the juice
and and, then return TO the preserving
hftcen minutes, and then add three
Quarter cup OF sugar TO each cup o.
juice. stir 10 dissolve the sugar and
then bring TO boil Cook for ten
minutes, pour into sterilizcd glasses
and s, when cold cover with melted
paTatin. Cool and store.
Apple Buttcr.
Wash the apples and then cut into
pieces ana place in preserving ket-
tie. Add one quart Of water TO every
three aud onc-half pounds OF apples
and cook until very soft. Cool: and
then rub through IA sieve or colander.
Measure and return 10 the preserving
sugar to every quart OF apple pulp.
STIR 20 dissolve the sugar and then
add the following spices tied in u
chcesecloth. For four-quart mix
ture
SD: SIX tablespoons OF cinnamon.
Two teaspoons Of cloves,
one teaspoon OF allspiCe.
one teaspoon # nutmeg
Place the spices in the apple mix
ture in the preserving kettle, adding
one, half cup OF strong cider vinegar
10 this sized batch. cook slowly until
very thick and stir frequently with
wooden spoon place an asbestos mat
under the preserving Eettlc TO prevent
scorching. Apple butter requires long,
Spiccd Bnk~d Apples.
Prepare the apples for baking and
then place in pan and bake until
nearly done. Remove from tho oven
and let cool and then pack into wide
mou,hed Jars and cover with a spiced
sirup.
Spiccd Sirup.
Tic in cheese cloth bag
THO teaspoons Of cinnamon,
One teaspoon OF nutmeg.
onc-Quarter teaspoon Of cloves.
one-quartar teaspoon Of ,allspicc.
Three pieces OF ginger root.
one stick OF cinnamon,
Six cups Of sugar.
Two cups OF white corn strip.
one cup OF water
Bring to to-, hon and cook for five
and adjust the rubber and lid seal
and place Ia hot water bath and
process for twenty minutes. Remove,
cool and store
The spices MAY be omitted II desired
and then plain baked apples in strip
may be canned
Apple Cnt,up-I:nEiish.
Wash half hJ SEer Il.irffat'e
and then cut in pieces and place In "A
preserving kettle and add two quarts
90 water. Cook until Very soft and
then cool and rub through a fine sieve
Return TO the preserving Kettle and
Three cups OF strong cider vinegar.
one pound OF brown sugar
Four level tablespoons of salt.
one level tablespoon Of 'paprika,
one level tablespoon OF cinnamon,
One-quaricr teaspoon Of aiisp!cc.
Onc-quartcr teaspoon Of cloves.
C3ok until tho mixture. is very thick
and then copl and I'll into stcrilized
bottles. Cork and then place in a ho,
water bath ana process for twenty
five minutes; Cool and then dip the
tops Of the bottles in melted paratiin.
Apple Chutney.
Wash one-half basket OF small
appies and then cut in pieces and
quarts OF water. Cook until soft and
then cool and rub through sieve.
Return 10 the kettle and add
=,
Two packages OF seeded raisins
One ounce Of celery seed.
one ounce OF mustard seed
SIN red peppers. chopped fine,
One tablespoon OF ginger.
one-half cup OF salt,
Two pounds OF brown sugar
One Glove OF garlic,
Two quarts of strong cider vinegar.
Cook the mixture slowly. until very
the rubber lid and seal Place in hot
water bath and process for twenty
minutes, then cool and store.
Genuine HenSni Chutncy.
Wash and soak for seventy-two
hours six ounces of ginger moot. then
cook until tender. Drain and put
the ginger root Put
Two lemons,
one orange
cover with one cup OF c cold water na and and
simmer slowly until tender. Now
h.sXe, ana IN s cut into pieces one-half
preserving kettle and cook until soft
and then rub through colander or
s smG Return ,hn the pulp to the kettle
lemons and the ginger; chopped fine
Two pounds Of seeded raisins,
One and one-half pounds of brown
Three pints Of finely chopped onions.
Three cups OF cider vinegar,
One Glove of garlic.
peppers.
One-half cup OF salt,
One ounce of celery seed.
One ounce Of mustard seed
one level tablespoon of cinnamon,
Be Be- level TABLESPOON Of nutmeg.
rex and then fill into sterilized bot
IS or onc-half pint fruit jars and
adjust the rubber and lid and seal
Process in hot water bath for fifteen
minutes and then cool and store
Dried Apples.
Wash and pare the apples and then
cut into quarters and remove the
seeds: then cut into thin slices and
cover wire tray with n piece of
cheesecloth. and lay on this tray the
sliced apples in rows. Dry in the sun
or IN the oven or in a drlcr and cover
with cheesecloth If placed TO dry in
the sun and bring them in at night to
prevent dampness
If drying the apples in the oven. do
not permit the temperature to rise
beyond 40 degrees. When the fruit
Is thoroughly dry turn into boxes or
bowls and let set in n dry place for
TOUR days. turning them from one con-
tainer to another to condition them.
freshiy dried fruit. II packed for
storage, Will mold and hacopo ,yorr,,.