1778 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



or other succulent food. There is no 

 remedy except to prune out and burn the 

 canes containing eggs. This may be 

 done in late fall or early spring. 



Recipes 



The recipes in this department were 

 arranged by Miss Alice M. Hodge, Super- 

 visor of Domestic Science in the Public 

 Schools, North Yakima, Wash. 



Table of Weights and Measures 



A teaspoon of regulation size holds 60 

 drops. 



3 teaspoons liquid equal 1 tablespoon. 



4 tablespoons liquid equal 14 gill or % 

 cup. 



2 gills equal 1 cup. 



2 cups equal 1 pint. 



4 cups (2 pints) equal 1 quart. 



4 cups flour equal 1 pound. 



2 cups butter equal 1 pound. 



% cup butter equals 14 pound. 



2 cups granulated sugar equal 1 pound. 



2 cups milk or water equal 1 pound. 



2 cups chopped meat equal 1 pound. 



9 or 10 eggs (without shells) equal 1 



pound. 

 2 tablespoonfuls butter equal 1 ounce. 

 2 tablespoons sugar equal 1 ounce. 

 4 tablespoons liquid equal 1 wineglassful. 

 4 tablespoons flour equal 1 ounce. 



APPLES 



Always cook apples in earthen or 

 granite ware utensils, and use silver, 

 granite or wooden spoons for stirring. 



Average Composition of tlic Apple 



Water 82.5 



Carbohydrates 12.5 



I'roteld 4 



Nitrogenous 4 



FatR 5 



Acids 1.0 



Cellulose 2.7 



From a dietetic standpoint the most im- 

 portant function of the apple is that of 

 furnishing mineral salts and organic 

 acids, but it has an important nutritive 

 value as well, furnished by the carbo- 

 hydrates present. As the fruit ripens 

 the starch changes to sugar. 



The apple has a medicinal value as 

 well, especially if eaten at the beginning 

 of the meal or between meals. 



Varieties Good for 



Alexander 

 Baldwin 



Duchess of Olden- 

 berg 

 Gravenstein 

 Grimes Golden 

 Golden Russet 

 Gano 



Hubbardston 

 Jonathan 

 Jefferis 

 King 

 Lawver 

 Lead 



Maiden Blush 

 McMahan's White 

 Ortley or Yellow 

 Bellflower 



Sauce and Baking 



Peck 



Red Astrachan 



Rome Beauty 



Rhode Island Green- 

 ing 



Rainbow 



Siegrende Renette 



Shiawasse Beauty 



Spitzenburg 



Twenty Ounce Pip- 

 pin 



Wallbridge 



Wealthy 



Wagener 



Wolf River 



White Pearmain 



York Imperial 



Yellow Transparent 



Good Cider Apples 



Baldwin 

 Buckingham 

 Dyer Sweet 

 English Russet 

 Gravenstein 

 Golden Sweet 



Imperial Rambo 

 Jefferis 

 Maiden Blush 

 Newtown Pippin 

 Seek-No-Further 

 Wolf River 



Afterthought 



One pint of nice apple sauce, sweetened 

 to taste; stir in the yolks of 2 eggs well 

 beaten. Bake for 15 minutes. Cover 

 with a meringue made of 2 well-beaten 

 whites and I/2 cup of powdered sugar. 

 Return to the oven and brown. 



Apples With Almond Praullnee, Jelly and 

 Cream 



Core and pare 10 apples, cook in a 

 syrup made of a cup of water and a cup 

 of sugar, turn the apples and cook until 

 fork will pierce them in the hollow cen- 

 ter. Set the cooked apples on a serving 

 dish. Blanch and chop fine Vt of a cup 

 of almonds. Cook % of a cup of sugar 

 to a caramel; when the sugar begins to 

 turn a light brown add the nuts and 

 stir constantly until the sugar is cooked 

 enough. Put a spoonful of the caramel 

 on the top of each apple, around the 



