Evening Republican, Volume 15, Number 260, Rensselaer, Jasper County, 3 November 1911 — Apple Hints [ARTICLE]

Apple Hints

~... M- a. . **• m w • vraa» i mwrwi w uus ciibd. adj good Jelly, do not peel, but wash thoroughly and cut into Quarters or haivee with seeds and core left in; cover with water and let come to a boil. Strain the beat part of Juice for after thorough cooking, put through the colander and make into mannalade or butter, using lots of orange af.sxtit, I*' 1 *' Jfcasrstirrj aside for jelly, but extra Juice added to the natural sauce and one-third sugar or more may be used and cook to a Jelly-like consistency. The above Others will prefer the lemon. ... A good batter Is made of cooked dried apricots by steaming the juice and mashing the remainder, or taking same through colander. One pint of apricot Juice, one of the pulp, two of apple sauce, one heaping pint of sugar, or more if desired, the rind of one lemon. Cook until clear. And everybody knows that good, old fashioned apple butter isn’t alow. Save time in making apple sauce. Don’t peal the apples; cut them up and boll them; then put through a colander. The sauce Is just as good, and It takes a quarter of the time.