1780 



ENCYCLOPEDIA OF PRACTICAL IIOliTICULTURE 



Ai>|>U' ratcluip 

 Quarter, pare and core 12 sour apples. 

 Put in a sauce pan, cover with water and 

 let simmer until soft; nearly all of the 

 water should be evaporated; rub through 

 a sieve, and add the following to each 

 quart of pulp: 1 cup of sugar, 1 tea- 

 spoon of cloves, 1 teaspoon of mustard, 

 2 teaspoons of cinnamon and 1 table- 

 spoon of salt, 2 cups of vinegar and 2 

 grated onions. Bring the catchup to a 

 boil and let simmer gently for 1 hour. 

 Bottle, cork and seal. 



.Vpple Charlotte 



Pare, core and slice apples; cook in 

 butter until soft and dry; add sugar to 

 taste. Line a plain mould with sippets 

 of bread an inch wide, dipped in melted 

 butter; let one overlap the other; ar- 

 range lozenges of bread similarly in the 

 bottom of the mould. Fill the center 

 with the apple and cover the top with 

 bread. Bake for half an hour in a hot 

 oven. Serve with cream and sugar or a 

 hot sauce. 



Clarified Apples 



Make a syrup of 2 cups of sugar and 

 1 cup of water. Pare, core and cut into 

 sixths 6 large, tart apples. Cook a few 

 at a time in the syrup until clear, re- 

 move and drain; add the rind and juice 

 of % lemon to the syrup, boil until thick; 

 remove the lemon rind, and pour over 

 the apples. 



Clove Apples for Cold Meats 



Take S'/t pounds sugar, 2 cupfuls of 

 water and boil to a syrup. Drop in 

 quarter of apples, pared, and when they 

 are cooked lift out carefully with a fork. 

 When all the fruit has been cooked drop 

 some of the skins in the syrup with 1 

 dozen cloves. Cook about 20 minutes, 

 remove the skins, but pour the syrup 

 with the cloves over the apples in a jar 

 and cover up. This is inexpensive and 

 beats all kinds of chutney. 



Apple Cobbler 



Pare and quarter enough tart apples 

 to fill a baking dish three-fourtlis full. 

 Cover with a rich baking powder bis- 

 cuit dough made soft enough to stir; 



spread it over the apples without rolling. 

 Make several cuts in the center to allow 

 tlio steam to escape. Bake for three- 

 quarters of an hour, and serve hot with 

 sugar and rich cream. 



Coddled Apples 



Take tart, ripe apples of uniform size, 

 remove the cores. Place the fruit in the 

 bottom of a porcelain kettle; spread 

 thickly with sugar; cover the bottom 

 of the kettle with water and allow the 

 apples to simmer until tender. Pour the 

 syrup over the apples and serve cold. 



Apple Conserve 



For each pound of quartered and pared 

 apples allow % of a pound of sugar and 

 half a pint of water. Boil sugar and 

 water until a rich syrup is formed; add 

 the apples and simmer until clear. Take 

 up carefully, lay on plates and dry in 

 the sun. Roll in sugar, and pack in tin 

 boxes lined with waxed paper. 



Compote of Apples 



One pound of apples, % pound of lump 

 sugar, 1 cup of water, the juice of halt 

 a lemon, a few drops of red coloring. 

 Put the sugar, water and lemon juice 

 into a clean enameled sauce pan and let 

 them boil quickly for 10 minutes. Mean- 

 while, peel the apples, cut them in quar- 

 ters and remove the cores. Throw the 

 pieces into the boiling syrup and let 

 them cook slowly until clear and tender, 

 but not broken. Then remove the quar- 

 ters of apple carefully, reduce the syrup 

 a little and color it pink with the red 

 coloring. Arrange the apples on a glass 

 dish and pour the syrup over. A little 

 cream of custard served with the com- 

 pote is a great improvement. If the 

 apples are small, they may be cored and 

 cooked whole. 



Apple Compote and Oranpre Marmalade 



Boil 12 tart apples in 1 quart of water 

 until tender; strain through a jelly bag; 

 add 1 pound of granulated sugar, and let 

 boil. While boiling add 12 apples, cored 

 and pared. Wlien the apples are tender, 

 drain them carefully in a perforated 

 skimmer. Boil the syrup until it jells; 

 fill the apples with orange marmalade 



