3 
436 © MINNESOTA STATE HORTICULTURAL SOCIETY. 
RECIPES FOR COOKING MALINDA APPLES. 
LENA M. FREEMAN, AUSTIN. 
APPLE SAUCE No. 1.—Pare, quarter and core; put into a sauce ket- 
tle, half cover with boiling water, add nearly as much light brown 
sugar as required for tart fruit; put over a steady fire and keep con- 
stantly boiling for about an hour, or until the quarters are pink in 
color. Be sure the kettle is tightly covered so as to retain all the 
steam. Do not stir once while cooking, or after, but allow them to 
become cold before even removing from kettle. On this depends 
the fine flavor, the sauce resembling pears. Eat when cold. 
No. 2.—Quarter and core Malinda apples, do not pare ; stick in two 
cloves in each quarter; sweeten with light brown sugar; allow about 
one hour for cooking, do not stir. Eat hot with meats. Stick cin- 
namon could be used with or in place of the cloves, if desired. 
Sliced lemon would be good fora change in place of other sea- 
sonings, in either No.1 or No. 2. 
Malinda apples are also fairly good in mince pies. 
PUDDING FROM MALINDA APPLES.—Pare, remove cores and fill 
shallow pudding dish with Malindas, Fill cores with teaspoonful 
of tart jelly, like pie-plant jelly, and a piece of butter or thick cream. 
Pour over this rice previously boiled thinin milk. Season to taste 
with sugar and cinnamon oressence of lemon. Bake until apples 
are done. Eat with cream. 
CLOSE ROOT PRUNING TREES. 
PROF. J. TROOP, INDIANA EXPERIMENT STATION. 
In order to determine whether close root pruning would be suita- 
ble for this climate or not, an experiment was begun on a small 
scale last spring in which four trees each of standard and dwarf 
pears, Early Richmond cherry, German prune, peach and quince 
were selected fortrial. Thetrees were two years old and asuniform — 
in size as it was possible to getthem. Two trees of each of these 
varieties were pruned so that not more than an inch or two of the 
roots remained, and the tops were entirely removed. A hole witha 
two-inch stick was all that was needed in setting. The other two 
trees were planted in the ordinary way, leaving all the roots on the 
tree. Before planting, the trees were all photographed, and after 
they had completed the season’s growth they were taken up and 
photographed again. 
The result of this experiment showed that the peach was capable 
of producing a magnificent root system and atop to correspond, 
even after being deprived of all its roots and branches at the start. 
The dwarf pear also made a fine growth, producing a finer root 
development than the trees which were not pruned. The standard 
pear was not quite so good, and the German prune and cherry were 
next in order. The cherry made but very little growth, barely 
enough to maintain life. The quinces both died. 
While this experiment shows results favorable to the system, it 
must be borne in mind that the season was an exceptionally favor- 
able one for this work, there being timely rains throughout the 
growing pericd. A dry season might produce entirely different 
results, for that reason we shall continue the experiment fora srries 
of years. So far, it simply shows what these trees will do when 
treated in this way under favorable conditions. 
