The Phoenix index., 1941-10-25
Patsy Graves
Gives Pointers
On Preparation
Eden Fruit Will
Help Keep Wolf
Away from Door
BY PATSY GRAVES FOR AMP

BY PATSY GRAVES FOR AMP
One of October's virtues besides
the bright blue weather, is the full
apple crop, larger this year than
last. Prices of apples are generally
at their low point about row. The
loss of export markets has made
the quantities available for domes-
tic consumption above the usual
level. The smart Lady who wishes
to use apples for canning viii find
all she can use in her local mark
cts. Two and a half pounds of ap-
Piles will yield about one quart of
fruit.
Apples Packed Raw shrink in
canning so that the containers are
not full This is presented by pre-
cooking before packing Pare the
apples and cut in sizes desired. To
keep them from turning dark put
in a solution of 2 tablespoons of
salt, 2 tablespoons OF vinegar to
gallon of water. Pre-cock the ap-
piles by boiling five minutes in a
light syrup. Light syrup is a 3
(Or you may steam the app'es um-
til they are wilted and pack them
solid. Sweeter when you go to use).
Fill jars and cover apples with
boiling syrup. Leave jars in the
water bath for Is minutes.
WHOLE IN SYRUP
You may like to pack apples in
the syrup These you will use for
desserts or for garniShing the meat
platter or for anytime you are feel
ing fancy. Just set the jars into
the refrigiator and pour milk over
a healthful serving FOR all your
family from the youngest to the
oldest. A swell bed time snack.
Let's you sleep
Apple Butter probably came into
being as soon as the apple. Here
are two methods for making it.
Wash, slice, and weigh five pounds
Of apples. Put into a kettle with
until apples are tender Pass
through a sieve to remove skins
and seeds and cool, the mixture
until it starts to thiCken. The oven
is a good place, it spatters like all
get out. Add two pounds of sugar,
g. tablespoon of ground cloves,
tablespoon of ground allSpice and
two tablespoons of ground Gina
mon. Now really let it cook and
when its of a butter consistency
pour into sterilized jars and store.
The next method is a little more
trouble, but you may like the result
hetter Wash. peel, and core the
apples. Cut the pulp into chunks.
Put the pulp in one vessel, barely
cover with water Put tl/: peeling
and cores in another vessel and
barely cover them with water. Let
both cook separately until pulp is
tender and the goodness is extract
ed from the peeling Strain the
peeling, mash the pulp. Measure
and mix them together with a
heavy hand, or in other words mix
we'll. Start cooking, and when it is
beginning to thiCken add q hall
cup of sugar tc eacn cup Of pulp.
Spice &C before ana seal.
GOOD APPLE PIE
You naturally want to treat your
family to apples in various forms
while they are in season. Apple
pie, known of old should be in its
glory. There is also apple betty,
that delicious mixture of apples,
bread crumbs, and spices that fat
ladies should avoid like the plague
Slice 3 cups of apples, add juice
and rind of a lemon, a half tea
spoon of cinnamon, cup of sugar
and mix. Butter a deep dish. al
ternate layer of apples with
layer of small bread cubes take
about three cups. Dot over with
butter, not too much butter unless
you milk your own cows. It's sky
high, you know. Cover the betty
and bake.