45 



Tou i^an start with those apples, having them peeled and 

 cored and simply wash and cut them in pieces and run them 

 through a colander and separate out the seeds and skins and 

 cores. 



A MESIBER: Do you advocate that if the cook should 

 put in a certain amount of soda in that pie, it would thereby 

 take part of the place of the sugar ? Would it be feasible ? 



PROFESSOR CHENOWETH: I do not think she had 

 better put it in the pie. She would "probably blow the roof 

 off the pie. She would have to cook the apples. I am not 

 saying that would make as tasty a pie as the man's Graven- 

 stein. But we are going to eat a lot of things between. now 

 and the next three years that are not quite as tasty as they 

 were back in 1915, and we might just as well get accustomed 

 to some of these things, and it isn 't always a question either 

 whether it is the cheapest thing. 



My wife is making quite a number of war breads, and it is 

 costing me a whole lot more to buy materials than to make 

 white bread, but that isn't the question. So, I submit that 

 these pies made with part of the acid neutralized won't be 

 nearly as bad a pie when you have covered up the acid with 

 sugar. But, nevertheless, it will be a pretty good substitute 

 for an apple pie. 



ME. ITUTCHINS: Why can't you use molasses success- 

 fully in making pies? We have tried to encourage some of 

 the women to do that, but they tell us they wouldn't make 

 an apple pie if they had to use molasses. 



PROFESSOR CHENOWETH : That is like the old lady 

 who kissed the cow, — according to your taste, — if you can ac- 

 custom yourself to the flavor of molasses, which the molasses 

 would give to the pie. It isn't a question of sweetening, it is 

 a question of taste. 



]\IR. HTTTCHINS: They don't seem to be able to cook 

 successfully Math it. 



PROFESSOR CHENOWETH: The secret would be 

 there to cook the apple first. Cook it in water and get it ten- 

 der and thm put it into the pie frame and put your molasses 



