August, 1917 
WISCONSIN HORTICULTURE 
207 
shows on the surface. Corn 
whether by this process or any oth- 
er should be taken care of soon af- 
ter gathering, as it soon becomes 
tough after gathering. 
To freshen for use place the 
quantity needed over the fire cov- 
ered with cold water, bring slowly 
to scalding, drain off the water and 
repeat. The second water will 
probably freshen it enough ; if not 
give a third scalding. Then pre- 
pare for the table as you would 
any other green corn. 
William Toole. 
Contributions for the September 
number are respectfully solicited 
but the editor reserves the right to 
reject any subject matter referring 
to canning, drying, preserving or 
anything that has to do with pots, 
pans or kettles. (I have done my 
bit and my nerves need rest for a 
spell.) 
“ Therefore I counsel that 
all Isreal be generally gath- 
ered unto thee , from Dan even 
to Beer-sheba, as the sand that 
is by the sea for multitude; 
and that thou go to battle in 
thine own person. 
“So shall we come upon him 
in some place where he shall 
be found, and we will light 
upon him as the dew falleth 
on the ground: and of him 
and of all the men that are 
with him there shall not be 
left so much as one. 
“Moreover, if he be gotten 
into a city, then shall all Is- 
real bring ropes to that city, 
and we will draw it into the 
river, until there be not one 
small stone found there.” 
2 Samuel xvii — 11—13 
Receipts for Fifty-seven Apple 
Products 
Mrs. H. H. Morgan, Madison. 
1. Candied apple. 
Make syrup of 2 cups sugar to y 2 cup 
water. 
Use Jonathon, Bellflower or N. W. 
Greening apples, 
Pare, core and cut in small slices. 
Simmer apples in syrup until clear, 
Take apples out carefully and dry in 
sun for 12 hours, 
Roll in gran, sugar, repeating rolling 
daily until apples will not absorb 
more sugar, 
Pack in glass jars. 
May be used in fruit cake or as con- 
fection. 
2. Canned baked apples. 
Wash and core sound apples, 
Prick skin in several places, 
Fill cavities with sugar, 
Bake until tender in pan with little 
water, 
Fill with syrup made of equal parts 
sugar and water boiled 2 min. 
3. Apple vinegar. 
1 cake Fleischmann’s yeast to 
5 gal. cider will make vinegar in 3 
months. 
4. Apple bevereage. 
Take 8 washed apples cut each in 4 
parts, 
Yellow rind of % and juice of whole 
lemon, 
1 piece of cinnamon and V> cupful 
washed raisins and some of cur- 
rants; 
Boil with 2 qts. water, pour through 
seive, 
Sweeten and serve cold. 
Instead of raisins and currants, a crust 
of brown bread may be cooked with 
apples, omitting lemon peel. 
5. Apple with quince. 
To every 4 lbs. apples, allow 1 lb. 
quince, pared, cored and quartered 
and can same as in receipt for 
canned apples. 
6. Apples — canned. 
1 lb. sugar. Juice and rind 1 lemon, 
4 lbs. apple, 1 qt. water, 
Use ripe Pippins or Bellflower, 
Pare, core and throw into cold water, 
Lift carefully from water, weigh, then 
put into Dorcelain-lined kettle; cover 
with boiling water, bring quickly to 
boil, then simmer until tender; 
Boil together 3 minutes the sugaiv 
water and grated rind and juice of 
1 lemon: 
With perforated skimmer lift the ap- 
ples from water, hold a moment 
until drained and slide carefully 
into boiling syrup; continue until 
bottom of kettle is covered; boil 
until apples are sufficiently tender to 
admit straw, then slide carefully 
into jar and fill with syrup and seal. 
May use less sugar or none. 
7. Dried apples. Old fashioned. 
Pare, core and slice firm apples, 
String and hang up in kitchen or dry 
attic until dry, 
May be stored in bags or cans. 
8. Evaporated apples. 
Pare, core and Glice firm apples. 
Spread on enameled pans and dry 
slowly in oven. 
These will be much lighter in color 
than the dried apples. 
9. Apple cider. 
Use only washed apples. 
Cut into pieces, press. 
10. Apple honey. 
Pare, core and chop 3 qts. apples, sav- 
ing as much juice as possible. 
Boil together for 10 minutes 
1 qt. water, 
2 qts. gran, sugar, 
broken stick cinnamon, 
Juice of 2 lemons and the apple juice. 
Pour this over the apples and set aside 
for 3 hours; 
Place in enamel-ware kettle, 
Cook over moderate heat until clear 
and thick, 
Seal in preserve jars. 
11. Apples with whole wheat. 
1 cupful whole wheat flour (ground 
coarse or whole grain), 
14 cupful whole wheat, 
6 apples, quartered, % cupful sugar, 1 
teasp. salt, , 
3 cupfuls water, 1 teasp. soda: 
Mix the flour or whole wheat grain 
with a little water, and add soda. 
Bring to boiling-point, pour off water, 
then add water again to cover, bring 
to boiling-point again and drain, but 
do not add any more soda. This 
should done still a third time in or- 
der to take away any disagreeable 
flavor. Mix this scalded meal with 
the cracked wheat: add the salt and 
boiling water. Cook slowly over 
night in fireless cooker. In the 
morning add the apples and sugar. 
Transfer to an earthen dish or leave 
in the fireless cooker utensil. Cover 
and cook aeain in fireless cooker for 
two hours, using one radiator. 
Large Quantities can be made at a 
time and sealed for future use. 
