March, 1917 
WISCONSIN HORTICULTURE 
105 
chards should be content with an 
annual cash rental of somewhere 
between five and ten dollars an 
acre and fruit enough for family 
use, or a certain specified amount. 
Some college graduate in horti- 
culture ought to tackle this prop- 
osition just to show that he has 
grit. And, yet, notwithstand- 
ing, this letter was first addressed 
to the co 1 lege and referred to the 
editor. 
Apples Baked. 
In the February number the 
editor dropped into an odd corner 
a little appeal to readers to call 
for baked apples at restaurants 
and hotels rather than grape 
fruit. 
Soon a letter came from a mem- 
ber as follows : 
Dear Sir : — 
After reading — Call for a baked 
apple at the hotels and restau- 
rants, in place of grape fruit — I 
would like to ask if any of the 
readers can tell us how to bake 
apples and turn them out as well 
as Thompson’s and some of the 
other restaurants do. 
When we have baked apples at 
home they shrivel up and are not 
in it with Thompson’s (Chicago). 
Yours truly, 
C. M. H. 
This was a challenge that could 
not go unheeded and a copy of the 
letter was sent to four ladies 
known to be experts in cooking 
apples in any form, including the 
“Cranberry Lady” of 'Cranmoor, 
for it was assumed that anyone 
who could prepare cranberries so 
divinely as does Mrs. Whittlesey 
could also bake apples better than 
“Thompson.” 
Thompson, be it said for the 
benefit of any who do not often 
visit the big smudge at the south 
end of Lake Michigan, conducts 
high class restaurants in Chicago, 
very many of them, at least two 
dozen, possibly two hundred, and 
serves delicious baked apples 
practically every day in the year. 
Mrs. Rasmussen is dead right on 
one point, Thompson uses Wiscon- 
sin apples! In September, 1915, 
he spent thousands of dollars ad- 
vertising Wisconsin baked apples. 
Large display ads., one-third to 
one-half page each in all the Chi- 
cago dailies called attention to 
“Baked Apples, Wisconsin Wolf 
River,” etc. 
The four recipes follow and 
others are solicited. 
BY THE “CRANBERRY LADY.” 
I am sorry I cannot take up the 
apple gauntlet you have thrown 
down. I preach the gospel of 
cranberries — the apple is not my 
province. I do not know how to 
bake a tart apple tender enough 
to blend nicely avith sugar and 
cream — the way we like them, 
without the inside shrinking more 
or less from the skin. This I do 
know. Tf apples are pricked in a 
number of places with a fork, and 
at. least half an inch of hot water 
is poured into well filled but not 
crowded baking dish — they will 
not readily burst open, and never 
“shrivel.” Any water that re- 
mains— and some is desirable, — 
should be poured over the baked 
apples, which they will absorb if 
left to get cold, and which tends 
to plump them. 
Mrs. S. N. Wittlesey. 
USE WISCONSIN APPLES. 
In reply to your letter of the 
7th regarding baked apples. I will 
sav that undoubtedly Thompsons 
(Chicago) use Wisconsin grown 
apples. 
Many of our Wisconsin people 
contend that the eastern and 
western apples excel our own in 
quality; merely perhaps on ac- 
count of the higher prices asked. 
If you want a baked' apple th t 
not only equals Thompsons but has 
also that “Home Sweet Home” 
flavor use Wisconsin Greenings 
(Northwestern Greenings) or 
Wolf Rivers. Talmans are good 
but we prefer a tart apple which 
requires some sugar. Cere the 
apples, place in a granite pan, fill 
the cavities with sugar and add 
water to the depth of about three- 
eighths of an inch, bake in a very 
moderate over until tender.— Mrs. 
N. A. Rasmussen. 
TO BAKE APPLES WITH QUALITY. 
To have a good baked apple se- 
lect one of good quality before it 
is baked. Baking a poor quality 
apple won’t put quality into it. 
The apple can be peeled or not 
as one chooses. If not to be 
peeled then select an apple with a 
thin skin as baking will make a 
thick tough skin leathery. 
Select 10 even sized apples, take 
out the blossom leaving a slight 
cavity. Fill this with a small 
piece of butter and place the 
apples in a deep cake pan or tin. 
Sprinkle with a cup full of sugar 
and pour hot water into the pan 
to the depth of three-fourths of 
an inch. 
Bake very slowly. Slow bak- 
ing is the secret of keeping the 
shape. Sugar will help to keep 
the shape of fruit if put on while 
cooking. It will also require 
more sugar. 
Such apples as the Talman 
Sweet, and Newell’s Winter are 
improved by boiling instead of 
baking. 
For the Talman drop into clear 
boiling water and boil till nearly 
done, then put in the sugar and 
( Continued on p. 106. col. 3) 
