Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-10
Tempting and Original Ways to Use the
Versatile Apple Giuen BY Mrs. Wilson
Spicy armaadc Dried Apples and Delicious Butter Are Al
Described-fs a Wise Thing Can Sauce
and Baked Apples

and bring to boil. Cook until very
thick. This usually requires about one
and half hours BE sure to place nm
asbestos mat under the kettle while
stirring.
Cumberland Apple Butter
Place in a preserving kettle
Tro quarts of cider.
Tro pounds Of brOwn sugar.
Bring to boil and boil rapidly until
reduced to one-half, then add
Nine quarts Of pared aud sliced
apples,
One and ono half lcrel tablespoons
Of cinnamon
One lercl teaspoon Of ginger,
One. half lcrcl teaspoon of each, nut
meg. ct0reS and dHSpicc.
Stir constantly with wooden spoon
and cook slowly until smooth and thick
To Bake Apples for Canning
Wash the apples and core and then
place in muffin pans or large baking
pan. Bake slowly until just beginning
to soften. then lift into stcrilizcd mrs.
FIJI to overfowing with sirup made
as follows:
Three pounds Of sugar,
Three cups of water.
Stir to dissolve the sugar and then
bring 10 boil and cook for five minutes
Then pour over the apples and adjust
m" rubber and lid and partially seal.
Ilacc in hot water bath for forty
! nv" minutes, counting the time from the
| minute the water starts boiling. When
time limit expires, remove and seal.
To Can Apple Sauce
Make apple sauce and sweeten, add
ing Just pinch of nutmeg. Fill into
sterilizcd jars and ADJUST the rubber and
ia and partially seal and process as fv
baked apples. Apple sauce withou,
sugar may also be canned.
Home. Made Cider
II you have n small fruit press Won
can easily make cider. Cut the ample,
III small pieces and discard all worm,
or decaycd spots. Place in fruit pres,
and extract all juice. Now place iuic,
W preserving kettle and bring to a boil
Let cool and then fill into bottles. Plac,
the bottles in preserving kettle wifi
water 10 neck of bottles and heat sIowl,
to boiling point. Boil for thirty min
utcs and then seal and remove from
bath and cool. When bottles are cold
dip, the tops in melted sealing wax sew.
cral times. Store In cool, dry place
This cider is delicious and will keen nm
III opened. If you wish to use it in q
few days, no need to bottle or Sterilize
Apple Marmalade
Wash and pare fourteen medium -sizec
apples and then cut in pieces. Place il
saucepan and add one and one half cup,
nj 20 hpi nd IL
ly until the apples are very soft. Masl
well, using wire potato masher, ther
add
Three pounds OF sugar,
One pdckage Of seeded rdistns.
One quarter pound Of cdndied ginger,
cut in tiny bits
One cup Of almonds, bldnched ant
Guy IN fine pieces,
Juice Of one lemon,
Grated rind Of one lemon.
Stir well to dissolve sugar and thel
bring to a boil and cook slowly unit
thick, like marmalade. Store in Steri
lized glasses in usual jelly manner.
To Dry Apples
Select sound, firm fruit and pare. Cor
and cut in quarters and then Slic
lengthwise Thread on a white string
using darnlng needle, and hang in a
airy place to dry. Bring in at nigh
Or the apples may be laid on she
Of the oven which mas been covered wit
cheeseclOth, and dried in a very slo
heat-l5O degrees +. Leave the owe
door open to permit the moisture to es
cape.
Condition by turning from one ba
b to another once daily for week an
~ ~ then store in tin or glass jar and SCI
y securely.