58 STATE POMOLOGICAL SOCIETY. 



receipts used as they were years ago simply because they were 

 always clone that way. In dumplings for stews I use no shorten- 

 ing and make them a little thinner. 



I have made a syrup and will cook some apples whole in that. 

 I will use diflferent kinds of apples and see how they will cook. 

 This is a heavy syrup, twice as much sugar as water. An apple 

 will not break up in it as much as it would in water. This is a 

 good way to make a handsome dish of apples The apples are 

 first peeled and cored and may then be used cut in different shapes 

 or may be used whole. I am very fond of making a pudding^sauce 

 of the skins and cores of apples. There are many cases where we 

 should do very well by leaving the skins on the apples unless the 

 ekin is very imperfect or very tough. The larger part of my life 

 has been spent in Maine and I know something of the dilRculty 

 we have to contend with as to the distance from the mai'kets and I 

 wonder that we don't make more use of the apples that are at our 

 hands in this State. 



One thing we cooking schools are accused of is teaching the use 

 of too many utensils. It is certainly desirable to use these utensils 

 for they will make the work so much easier in the kitchen. I am 

 sure one reason why yonng girls are not willing to stay at home 

 and work at home is because of the lack of proper utensils and 

 because the father does not think the woi'k is worth any pay. If 

 these things were changed perhaps we should have more people liv- 

 ing in the country and fewer in the cities. I hope to see that time 

 when there will be in every agricultural experiment station a 

 department for kitchen experiments. I had occasion in preparing 

 for this talk to-night to look a little more into jelly making I 

 wanted to study it a little more. I looked in all the books I had 

 and found only a few lines in regard to pectin or pectos which is 

 an essential point in jelly making. I went to a lady in Boston 

 who is a well known chemist and told her I had found the terms 

 pectin and pectos used by different writers and had come to her to 

 inquire about it. I thought these terms were used sometimes in 

 one way and sometimes in another and she said perhaps so, because 

 nobody knows much about it yet. 



Jelly is the refined product of the apple. It takes considerable 

 apple to make a little jelly. It seems to me it might pay to mar- 

 ket apples in this form. I. had occasion some time ago to use 

 6ome jelly that I made some two years ago, and I could not see 



