Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-10-26
HOMEMAKERS' COLUMN,
Correspondence on topics Of Interest 70 tho adie.
column. Oxford Democrat. South Paris. No

| q solicited. Address: :Iditor HOHnNAnRs
/ Column. Oxford Democrat. South Paris. He
Making Apples Your Medicine Chest.
(By r. M. Christianson.)
There may be as good fruit a. the
apple, but there is mono better. The
natural keeping qualities of the apple
make 1t the peoples fruit. There are
hundreds of ways In which apples may
be used; they are good fresh, canned,
dried, fried, made into apple-butter,
jellies and jams.
Apples, when we'll grown and mature,
are Of fine flavor and texture, some varie-
ties excelling others. To use apples be.
fore they are ripe 10 40 foolish and waste
ful a. It lie to burn green wood.
The fruit chosen should be sound and
we'll favored, and then It IL not neces-
sary to add fsvors; indeed, ''doctoring''
detraots from the dish.
Apples are rich In water, proteins,
acids and carbohydrates; they have con-
siderable csllulose. They contain or
ganio acids and essential natural salts,
chief of which is potassium, the great
cell-tissue food. This It is that Keeps
body, bone, blood and nerve, in good
working order. Potassium is q metallic,
alkaline element In the composition of
the blood, and Is powerful enemy OF
disease germs.
Apples are nutritive; the cellulose
they contain helps digestion by giving
bulk to the diet.
In the fully ripened fruit the starch
has been converted into sugar; thus the
sweeter apples are the more valuable.
The eating of apples produces the
same good results as buttermilk in re-
lieving and curing such sinister ailments
as govt, rheumatism and indigestion.
| Aromatic apples are more pleasant for
eating raw, but there are 90 many ways
with this universal fruit that those who
do not relish them raw can eat them
cooked, baked, stewed or fried.
Is not an apple just plucked from
the tree something superb?
When yuu eat an apple you may think
to yourself that you are eating sugar,
gum, albumen (pectose), malic and gai-
lie acids, phosphorus, potassium, fibre
and water. If you eat too much meat at
dinner, you may correct the error By
eating apples during the afternoon.
Apples are the finest of cosmetics; q
generous apple diet will clear your skin,
give you bright eyes and drive out all
humors from the system.
The phosphorus renews the brain cells
and spinal marrow. The sncients es-
teemed the apple Ambrosia-the food
of the gods. The apple in their estima-
ton was the Elixir Of Life, the Magic
Remover of youth, and 80 they ate ap-
pies whenever they felt themselves
growing old or feeble. 1t is we'll known
that starchy foods, like potatoes, are
useful in all dietaries, but II you want
quick results, sugar must be used and
plain sugar is the poorest form In which
It can be given; to eat 1t in the form of
apples Is highly beneficial. Proteids
add fats are not enough for proper diet,
there must be sweets, and when any tis.
sue has been exhausted, sugar will re-
store the energy quickly; therefore, eat
apples.
Farmers often permit horses to run In
the orchards In the fall to clean up the
apples, left after the crop has been gath
cred, and 1t is remarked how fat and
fine and sleek the horses get after just q
few weeks on q generous apple diet ;
while milch cows, fed on good ripe ap-
pies, greatly increase their milk yield,
| which Ia not only richer, but OF finer
favor.
To eat apple sauce With roast pork
and sausage Is more than custom; 1t is
based on good psychology.
Fritters made with apples are the
Danish national dish. And fritter Is
not fritter unless II is dry and crisp,
and thoroughly cooked through.
Grandmother did not think she could
make minoe meat without apples and
boiled cider, whichs wasD.prepared by
reducing four quarts of new sweet cider
to two quarts by boiling. It gave an
added richness and consistency to the
mince meat.
Barberries and mountain ash (rowan
berries) make an exquisitely bright.
colored, tart jelly, that goes 80 well with
meat dishes made up separately, but
either is much improved, In my estima-
ton, when combined with apples.
A pie plate, full of baked sweet ap-
Piles, is rare dish to provide for the
pupil who must sit up at night to pre-
pare hls lessons.
A good, clean, light, fy.proof attic u
an ideal place to dry apples. The sliced
fruit is spread out on q muslin. covered
hanging shelf, windows opened, and the
warm breeze does the drying. They
require turning about twice q day.
When dry they are packed In tin or glass
containers. We like apple sauce made
from apples of our own drying. To pre-.
pare the sauce, pint of dry apples 10
washed and put to soak In cold water
over night. In the morning they are
put on the stove to cook in the water in
which they were soaked and q handful
Of seedless raisins is added, and brought
to boil quickly and allowed to cook
slowly till done. Then sufficient sugar
lie added and the dish is just brought to
boil again and removed from the fire.
Apple Honey-Cook we'll. favored ap-
Piles to mush and put through the
oolander. Return apple pulp to fire,
and add, at least, one cup of sugar to
one cup Of pulp and let 1t boil up for q
few minutes. Remove from fire and
beat till cool. 1t is so rich, fine grained
and sweet 1t is rightly called honey, and
has the exquisite apple flavor.
Fried Apples-Select large, well.fla.
vored apples without paring), and cut
into eighths and fry in the drippings
from beefsteak. These are a delicious
and appetizing garnish to the dish.
Apple water like rhubarb water, made
by cooking the fruit In lots of water and
draining off the water and cooking 1t up
with sugar, makes, when cold water is
added, nice drink for hot day,
Encourage the youngsters 20 spend
their pennies for apples rather than can
dy. Teach them to eat apples, not only
by precept, but by example.
Apples are cheap fruit even ut IL
cents pound.
Know the varieties of apples. Buy
H. L. ~