THE APPLE 41 



APPLE CATSUP 



Apple catsup is similar to apple butter, using as a foun- 

 dation plain instead of cider apple sauce. Cook till 

 thick, for each quart using a teaspoon each of ginger, cin- 

 namon, cloves, pepper, mustard, onion extract, two of 

 salt and a pint of vinegar. Simmer slowly till thick, 

 (which may take an hour and a quarter), then bottle and 

 seal while hot. 



APPLE BUTTER 



Use only very tart apples, washing and placing in kettle 

 with a quart of cider to each pailful of fruit. Simmer down 

 till of a very thick, smooth consistency and add just a little 

 spice, to taste. 



SWEET APPLE PICKLE 



Add a teaspoon each of cinnamon, cloves and allspice 

 (in thin cloth bag) to a syrup made with a quart of vinegar 

 and three pounds of sugar. Have ready four pounds of 

 apples pared, cored, and halved. Place carefully in the 

 syrup, simmer till tender, and place in heated jars. Cook 

 down the syrup till thick, when pour over fruit, filling up 

 well, and seal. 



APPLE JELLY No. i 



Take sour fruit, Do not core or pare, merely wash, wipe, 

 and cut out blemishes. Cut up, pour over sufficient water 

 to cover, and simmer till very soft, when drain through 

 flannel bag, letting drip over night. To each quart of 

 syrup the juice of a lemon or other tart fruit may be allowed 

 as further flavouring if liked. Cook down the juice, skim- 

 ming well before adding sugar (heated), a pound for each 

 pint of juice. Simmer till sugar has dissolved ; then boil, 

 and the jelly will form in about twenty minutes. Rose 

 geranium, mint, or other leaves may be used as flavouring, 

 or orange blossoms preserved. 



