40 FRUIT RECIPES 



CODDLED APPLES 



For this use the earlier apples, wipe and lay in a kettle, 

 to each half peck adding three-fourths pint of brown sugar 

 and a half pint of water. Cover and simmer till tender 

 and sugared through. 



SPICED_APPLES 



To improve immature, insipid apples peel them thin and 

 core, and to four pounds allow two pounds of sugar, one- 

 quarter ounce each of nutmeg and cloves and one-half 

 ounce stick cinnamon. Place the sugar and spices in a pint 

 of vinegar and let come to a boil, when drop in the whole 

 apples and cook carefully till tender enough to be pierced 

 with a broom straw. Remove and pour the syrup over 

 them. These may be served as a sauce or kept a long time 

 in jars. (See also Sweet Apple Pickle.) 



APPLE CHUTNEY 



Chutney is as much used in India as we of other countries 

 use other sauces and has as many variations as catsup, for 

 instance. Apples are used as the foundation for several 

 kinds of chutney. One of the simpler preparations requires 

 five pounds of tart apples. These must be peeled, cored, 

 and cooked smooth with two pounds of brown sugar and 

 two quarts of cider vinegar. When thick as* is catsup 

 before diluting, place in a crock and add two pounds of 

 chopped raisins, a small minced onion, one ounce each of 

 white and black mustard seed (ground) and two of ground 

 ginger, one tablespoon of salt, and two or three pods of red 

 peppers minced. Mix and let stand over night (about 

 ten hours), then stir again without cooking and place in 

 small jars, sealing well. This will keep for years. 



