CONSERVATION OF APPLES

Cider Apple Sauce.

Three pounds apples pared, cored and quartered, 1 quart sweet cider, 2-3 pint sugar. Put the fruit in the kettle with the sugar, cover with the cider, cook until thick and can in either glasses or jars. — Mrs. Crow.

Cider Apple Sauce No. 2.

Grandmother's favorite. Two quarts cider, boiled down to one quart, 1 quart apples, the largest and best to be had, pared and quartered. Cook the apples, a few at a time, in the cider until they can be pierced with a straw. Skim out on a flat dish, draining back into the kettle all extra cider. Keep cooking in this manner until apples are all cooked. Place ap- ples in a stone jar, boil the cider down until like thin syrup and pour over the apples. This keeps well. — Mrs. Crow, 1153 49th avenue S. E.

Apple Sauce for Apple Pie.

Do not allow one apple that falls from the trees to go to waste, and use any kind of an apple. "Wash and remove all parts damaged. (This can be done in the evening.) Cover with cold water and let them stand over night. Boil the next morning with the breakfast fire (do not remove any of the water). When tender, drain through colander and set juice aside.

Now put the pulp through the col- ander; return it to the fire and boil 15 minutes and can for pies. If one wishes to add sugar and spice to taste before canning, well and good.

Those who have prunes may make another pie mixture by taking one- third prunes to two-thirds apples and preparing as above. Use the prunes now, hard and unripe as they are. I have just finished making gallons, which have a lovely color.

Take the juice that you drained off the apples, or the apples and prunes mixed, and drain through the jelly bag. Return it to the fire, and when it has boiled can in glass jars or bot- tles for jelly in the winter. It will be a bright red and makes delicious jellv or syrup in the winter by the addition of sugar as usual. — Mrs. W. W. Williams, 1411 Rodney avenue.

Canned Apples With Flavor.

When we can ordinary apples we know that they are tasteless and in- sipid, fit only for pies. But if these same apples are canned green they will retain all their flavor and taste like fresh apple sauce. — Mrs. W. W. Williams.

Fried Apples.

Slice either sour or sweet apples in slices % inch thick, fry in hot Crusto; when light brown on one side, turn,

sprinkle with salt and pepper and serve as a vegetable. They are de- licious fried with sliced onion also. — Mrs. Williams.

Apple Butter.

Take nine gallons of cider, boil down one-third, add to the boiling ci- der three gallons of apples that have been pared and quartered; boil rap- idly for two hours, so as to prevent them from sinking; when they com- mence to sink stir so as to prevent them from burning; add sugar and spices to suit the taste, stir constant- ly until the mass is reduced to a thick, smooth pulp. This generally takes from 30 to 40 minutes. Place in crocks and tie cotton batting over the crock. — H. I. Blitz.

Apple Jam. Select nice, tart and well-flavored apples; chop them fine, removing the core; to each one pound of prepared apples as described use one pound of light brown sugar. First pour over the sugar one gill of cold water; put this in a kettle on the stove, skim syrup clean, then put in your apples and scrape into this the yellow rind of one lemon and squeeze in tire juice of lemon, scrape and slice one small green ginger root to each pound of apples and boil all slowly until apples look clear, stirring just enough to prevent burning. When the jam is cooked sufficiently allow it to cool in the kettle, put into glasses or jars and seal as directed in jellies and jams. — H. I. Blitz.

Apple Jelly Without Sugar.

Select juicy, white-fleshed, sub-acid fruit, perfectly sound and mature, but not mellow. The snow apple is one of the best for this purpose. Wash well, slice and core, without removing the skins, and cook. Drain off the juice, and if a very clear jelly is desired filter it through a piece of cheese- cloth previously wrung out of hot wa- ter. Boil the juice, rapidly at first, but more gently as it becomes thick- ened, until of the desired consistency. The time required will vary with the quantity of juice, the shallowness of the dish in which it is boiled and the heat employed. One hour at least will be required for two quarts of juice. When the juice has become consid- erably evaporated test it frequently by dropping a few drops on a plate to cool, and when it jellies sufficient- ly remove at once from the fire. A much larger quantity of juice will be required for jelly prepared in this manner than when sugar is used, about two quarts of juice being re- quired for % pint of jelly. Such jelly, however, has a most delicious flavor and is very wholesome. It may be di-