THE APPLE 43 



Cassia buds and cinnamon is an old-fashioned variation of 

 flavouring, or ginger root, which by some is considered 

 excellent with crab apple. Use one or two sticks and one or 

 two buds or one ounce ginger to each quart of juice ; sim- 

 mer twenty minutes, skimming, before adding sugar. 



APPLE PRESERVES 



Pare and core eight pounds tart apples. Make a syrup 

 of eight pounds of sugar to one quart of soft water and 

 dissolve one teaspoon citric acid crystals in this. Heat 

 carefully and when clear and thick place in the syrup the 

 apples, turning often that the syrup may cover them, 

 letting remain till fruit is translucent. Place them on a 

 hotter part of the fire till at boiling point, when remove the 

 fruit (whole) and place carefully in heated jars. Fill up 

 with the syrup, place a round of cotton soaked in brandy 

 on top of each, seal covers, and put in cool place. 



For simple canning much less sugar may be used and 

 pineapples may be added in one third or equal proportion, 

 or barberries. 



APPLES PRESERVED WITH QUINCES 



See Quinces preserved with Apples. 



APPLES PRESERVED IN GRAPE JUICE 



For apples or crab apples see Grape Juice for preserving. 



APPLES AND CRAB APPLES PRESERVED IN CIDER 



To each quart of boiled cider add three-fourths pint of 

 sugar (or less as taste, indicates) . Use this as the preserv- 

 ing syrup, proceeding as with preserved apples. 



CRAB APPLE PRESERVE 



Parboil the crab apples, preparing them by coring the 

 unpeeled larger ones and leaving the smaller ones as they 



