USES OF APPLES IN THE HOME. 309 



Then, elated with success, thought strays to a little bed, four feet 

 square, and the feet quickly follow— cautiously, for fear of disturb- 

 ing- the tiny roots; the soil is gently lifted, and there, at the surface, 

 are the delicate little green dots that give the assurance that in due 

 time the diminutive blue blossoms, with pinkish buds set so grace- 

 fully on the curling stem, will be ready to pluck and to hand to 

 some loved one who intuitivelj' will understand all that its dainti- 

 ness and name express, forget-me-not. 



But enough, or the conclusion will be drawn that the writer is of 

 an indolent nature or an enthusiast in the culture of herbaceous 

 plants. 



USES OF APPLES IN THE HOME. 



MRS. CLARENCE WEDGE, ALBERT LEA. 



A few facte with regard to the value of certain varieties for cook- 

 ing may be of interest to any who have not already tested them. 



Of our own Wealthy and the Duchess, there is no need to speak, 

 for all know what delicious pies the latter make, how quickly they 

 are stewed and that the most unpromising early windfalls can 

 easily be turned into a beautiful tart jelly, and what very acceptable 

 sauce is made of those that fall a little later; or that the Wealthy 

 baked till slightly brown, cooled and each apple as served heaped 

 with rich whipped cream, makes a dish that any epicure would like 

 to have added to the daintiest breakfast, unless, indeed, his cook 

 chose Longfield instead, when he would be even better pleased, as 

 they have more richness and flavor. 



When a variety is tried the first time and does not prove to be 

 good, it rather puts one on his mettle to be assured that '' it ought 

 to cook well and probably would if it was properly done." So all 

 varieties we have tried have proved palatable except the Varguleck. 

 Even the little Briar Sweet has been found quite acceptable if 

 steamed till very tender, packed in cans and covered with a rich 

 boiling syrup. We have had no use for the prettily named Elgin 

 Beauty until this year, when we found that baked it made a very 

 pleasant change. 



Handsome an apple as the Patten's Greening is, it does not disap- 

 point me when served at table in any form. It cooks easily, is of 

 good flavor and keeps its shape when made into sauce. 



Our list includes a number of Russians in which we take particu- 

 lar interest. Among them the Charlamoff, a trifle earlier than the 

 Duchess, is as much ahead of that variety for cooking as it is for 

 eating out of hand. The Hibernal, which we are particularly ob- 

 servant of on account of itskeepingquality, gives much satisfaction 

 as a cooking apple. It makes a very nice sauce but requires great 

 care to keep the pieces in their original shape, as even bringing to 

 a boil will break them up at once. Inside a crust it does its best 

 and will entirely please all who use it, and no apple will make a 

 jelly that is more thoroughly delicious. And, too, we have the 

 rather unattractive looking, undersized Repka, but if one wants a 

 dish of good sauce or a nice baked apple they are good enough to 



