STATE POMOLOGICAL SOCIETY, lOI 



At first it might seem that any substance containing so much 

 water had Httle food value, but it must be remembered that the 

 human body is at least two-thirds water and therefore our foods 

 should be mainly water. When we notice the minute quantities 

 of protein and fat present in the apple, we readily understand 

 why we so often combine cream and custards with apples in 

 puddings. INIoreover, the carbohydrate portion being mainly 

 sugar, it is also reasonable to use apples with starchy materials 

 as is done in rice and tapioca pudding, apple dumplings, etc. 

 Doubtless the chief dietetic value of the apple lies in the variety 

 which it enables us to give to the cereal products which, of 

 necessity, must be the main part of our diet, and to the valuable 

 mineral salts and acids which it contains. There are many old 

 proverbs to the effect that "It will beggar a doctor to live where 

 orchards thrive." When we know more about the cookery of 

 apples, and kindred fruits, and use them more largely in our 

 daily diet, perhaps the patent medicine venders will not reap as 

 generous harvests as they now do. JNIany barns and fences, as 

 well as the country papers, throughout New England, bear wit- 

 ness that manufacturers of patent medicines find it profitable to 

 advertise their wares in country communities. 



More should be done to preserve the abundant apple crop of 

 one season for the next when the supply will be scanty. Jelly 

 making should not- be left to the city manufacturer wholly. Too 

 often the dried skins and cores of apples from the country can- 

 ning factory are boiled out in the city establishment, and by the 

 addition of artificial colors and flavors this substance is put upon 

 the market as currant, quince and every other known variety of 

 jelly. ]\Iight not an honest apple jelly be made where the apples 

 grow at a fraction of the cost of these shams? 



For many puddings it is desirable to stew the apples without 

 removing skins and cores unless these portions are imperfect. 

 The seed gives an agreeable flavor and the skin imparts a bright 

 color. When thoroughly cooked all the soft pulp can be rubbed 

 through a strainer and used in a variety of ways. It may be 

 combined with gelatine or custard or whipped cream in very 

 elaborate desserts, or simply mixed with any cereal. Such pulp 

 is sometimes put into bread or muffins. 



