Evening Republican, Volume 16, Number 225, Rensselaer, Jasper County, 19 September 1912 — FOR THE WINTER DAYS [ARTICLE]

FOR THE WINTER DAYS

METHODS OF PUTTING UP ALWAYS POPULAR APPLE. Canned, They Are a Welcome Addl* tion to the Cold Weather Menu — Preserved Crab Apple—lngredients with Apple Butter. Canned Apples —Peel one-half peck of tart apples, cut them in quarters and remove cores; as soon as prepared, put the apples into celd water to, which the Juice of one lemon has been added. Have ready five pints of syrup, put the apples into five quart jars, fill them up with the syrup, close tightly, and place the Jars in a bo!T§r with the water coming to wthiu an inch of the top of them, and cook about twenty minutes. For the syrup, put three and onehalf pounds of sugar and two and one-half pints of water in a preserving kettle, stirring until nearly belling and always removing the scum that rises. Use as directed. Preserved Crab Apple—Remove cores froqj two q uar t® of sound crab appleß, using a small apple corer; then Immediately drop the apples into cold water to keep them from discoloring. Put Into a preserving kettle two pounds of sugar and one pint of water; let the syrup boil a few minutes, removing scam the while, and then put in the apples, letting them boil until tender without losing shape. Put the apples carefully Into jars, fill these up with the syrup, seal and set away. Apple Butter Wash and cut up without peeling one-half peck of tart apples; put them in a preserving kettle, adding one quart of cider; cover the kettle and boll the fruit until tender. When cooked,- remove the fruit from the fire and rub it through a sieve; return the pulp to the kettle, place it over a slow fire and boll it thirty minutes, stirring all the while. Then measure the pulp, and to each qaait put two cupfuls of sugar; also add one-half teaspoonful each of grouud cloves and cinnamon and boil twenty mlnuteß. Put the sauce into stone or glass Jars and seal them tightly. , Apple Sweet Pepl and cut otvshalf peck of large sweet apples into Halves or quarters and drop them at once into cold water; then place them In a preserving kettle, covering them only with water, and boll until tender. Then remove the apples from the kGttle and lay the pieces so as noi to break them up on a large flat platter. Ip the meanwhile place two pounds of sugar and two pints of water over the fire, adding the juice and peel of two large lemons. When the syrup bolls put in the apples and cook them five minutes more. Fill the jars with syrup after the apples are m them and seal. Ginger Apples. —Peel one-half peck of medium-sized tart apples and cut them Into quarters; remove cores and drop apples at once into cold water, adding; the juice of one lemon. Pick over and wash two ounces of green ginger and then cut it *up into small pieces. Place the preserving kettle with three pounds of sugar and one quart of water over the fire, drop In the ginger and boll five minutes; then put lr. the apples and cook them until a straw will pierce them easily. Remove the apples with great care from the kettle and put them In the same manner Into the jars, continuing to boll the syrup for ten minutes after the fruit has been taken out. Fill the jars to overflowing with the syrup, cover, and set them upside down until cold. Instead of green ginger, onehalf ounce of tincture of ginger may be used. .