80 STATE POMOLOGICAL SOCIETY. 



appetite. What cau be a more dainty and palatable dessert than 

 the follownig, taken from the Orchard and Garden? 



Pare, core and cook a dozen apples in a syrup made of a cupful 

 of sugar and two of water. When they are tender lift them out 

 and cover with a thin layer of beaten whites of eggs. Sift granu- 

 lated sugar on this and let it brown slightly with the oven door 

 open. Let the syrup boil away till it will be a firm jelly when cold. 

 Cut it in squares and lay it on and about the apple. Serve with 

 sugar and cream. 



Another, equally as dainty, is "apple snow," served in the same 

 manner. Then the sweet apple custards, sweet apple honey, bird's 

 nest pudding, steamed pudding with apples in it, baked sweet and 

 sour apples, steamed apples, baked Indian sweet apple pudding, 

 Indian cake with sweet apples in it, the pickles, the jellies and the 

 preserves. Oh. time would fail me to tell of the multitude of deli- 

 cacies for the table that can be made by combining other ingredients- 

 with our common (or, shall I say, unconmion) apple. And then 

 the dried apples, from which many turn away as of no value, are 

 so nice in "steam puddings," "Marlborough pies," "farmers' fruit 

 cake" and many other nice dishes for the table. 



As this Society is composed almost entirely of male members, I 

 will not weary them with an account of the manner that many of 

 these nice dishes are prepared, but for the benefit of the ladies 

 many recipes which I have gathered from various sources are printed 

 in subsequent pages of the Transactions of the Society, so that 

 there they can have the opportunity to read them, test them and 

 place them before their "lords and masters" in an eatable form, 

 who will then be able to pass judgment in a capacity best suited to 

 their taste. 



But we must bear in mind that not every variety of apple will 

 make as nice a dish as one just suited for what we wish to use it. 

 For instance, if we wish the apple to be soft when done, as in apple 

 pie, we must choose a tart, juicy apple, and one that is just in its 

 prime, not one that will be good two months hence ; but if, on the 

 other hand, we wish the form to be preserved, we better take a 

 harder and not so acid an apple. A little care exercised in select- 

 ing fruit for cooking will often make a nice dish of what would 

 otherwise be an unpalatable mystery. 



Having endeavored to point out some of the numberless ways 

 in which the apple is of use to us as house-keepers, perhaps it may 



