26 PROCEEDINGS OF THIRTY-SIXTH FRUIT-GROWERS' CONVENTION. 



kinds of drugs and patent medicines have been placed on the market : 

 much money has been spent seeking cures, and persons will suffer all 

 their lives from this habit, when this simplest and most inexpensive of 

 all cures lies within their reach. No man or woman who likes fruit has 

 an appetite for drink and vice versa. The two tastes are at enmity with 

 one another, and can not live in the same constitution. One will destroy 

 the other. 



The necessity of fruit all the year around as part of the daily diet is 

 generally acknowledged, and among fruits the apple heads the list, and 

 hence should occupy a prominent place on our daily menus. 



The different ways in which the apple may be served are almost with- 

 out number, though the ordinary cook has on her list just about three — 

 apple sauce, baked apples, and apple pies. "While these are delicious, 

 the housekeeper should guard against monotony of diet. The manner 

 of cooking and serving the same thing makes a wonderful difference. 

 With the apple fresh, canned, or dried, the housewife finds a splendid 

 addition to her supply closet, and may prepare at any season on short 

 notice many delectable dishes. Among the most attractive delif-aeies 

 obtained from this fruit are jellies and preserves, whose flavors vary 

 according to the apple used. 



If still further variation in flavor is desired, it may be obtained by 

 the addition of other fruit juices or flavoring compounds; and what 

 nicer accompaniment to hot biscuit, griddle cakes, waffles, etc., and also 

 what more appetizing accessory to the school lunch or picnic basket. In 

 crystallized form it makes a nice addition to the bon-bon box. Apple 

 juice appears for table and cooking purposes in the form of cider, and 

 vinegar, and in this connection it is gratifying to note that since the 

 enforcement of the pure food law we can obtain these articles unadul- 

 terated. Of course, everybody enjoys cider as a beverage. Cider also is 

 a very necessary ingredient in making the best quality of mince meat 

 and apple butter. 



For salad dressings and various sauces for fish, meats, and vegetables, 

 some acid is desirable, and nothing is better than pure cider vinegar. 



The different menus require the preparation of the apple in various 

 ways. A delicious breakfast dish to be served with the cooked cereal, 

 or alone, consists of the apple baked, or pared and sliced, sprinkled 

 with fine sugar and dressed with cream. 



The apple fritter, a general favorite, may be served either for break- 

 fast, luncheon, or as an entree. Fried apples served with pork chops or 

 sausages are a suitable cold weather diet. 



What cook would think of serving roast goose or a roast of pork with- 

 out apples prepared in some way, usually as a sauce or baked? What 

 can take the place of the old standard American apple pie, baked with 

 two crusts, or the English tart, with one crust only, and that on top ? 



If the cook wishes to please the appetites of men, the dessert that 

 delights the heart as well as the stomach, is a pudding, and lo ! the num- 

 ber that can be evolved from the apple— boiled, steamed, and baked. 

 Probably one of the simplest and easiest to make consists of bread or 

 cracker crumbs arranged alternately with sliced apples, and seasoned 

 with butter, sugar and spices, then baked — " Brown Betty" by name. 



Then we have dried apple duff, which in pioneer days was a favorite 

 dessert with the miners ; roly-poly, boiled, or steamed apple dumplings. 



