August, 1917 
WISCONSIN HORTICULTURE 
211 
The Hawks 
Nursery 
Company 
are in a position to 
furnish high grade 
Nursery Stock of all 
kinds and varieties 
suitable to Wiscon- 
sin and other north- 
ern districts. 
Will be glad to fig- 
ure on your wants 
either in large or 
small quantities. 
Wauwatosa, Wis. 
27. Apples with pineapples. 
Make a syrup of 
1% lbs. sugar and 1 qt. water; 
Pare, core and quarter 4 lbs. apples; 
Cover with boiling water and simmer 
5 min. 
Add 1 grated pineapple to syrup and 
bring to boiling-point; 
Lift apples carefully and slide- into 
syrup; 
Simmer until apples are tender. Seal. 
This tastes like pure pineapple. 
28. Sweet apple and barberry. 
L, peck barberries picked over; wash 
and put to boil with enough water 
to cover; 
Add 2 qts. molasses, and cook until 
berries are tender; 
While these are cooking, pare, core and 
quarter 1 peck of sweet apples; 
Skim out the berries and add apples 
to syrup and cook until tender; 
Take out apples and put them in the 
jar with berries and boil down the 
syrup until thick and pour over 
fruit; 
Next mofning heat all together and 
seal. 
z'J. Spiced apple-sauce. 
Pare and core apples: 
Cook in a little wine, water, sugar, 
cinnamon and lemon peel until ten- 
der. 
McKAY NURSERY 
COMPANY 
MADISON, WISCONSIN 
Nursery Stock of 
Quality 
for Particular Buyers 
Have all the standard varieties 
as well as the newer sorts. Can 
supply you with everything in 
Fruit Trees, Small Fruits, 
Vines and Ornamentals. 
Let us suggest what to plant 
both in Orchard and in the 
decoration of your grounds. 
Prices and our new Catalog 
sent promptly upon receipt of 
your list of wants. 
Nurseries at 
Waterloo, Wis. 
Take out the apples and pass through 
seive; 
Reheat and seal. 
30. Plain apple-sauce. 
< 
Cook summer apples until tender; 
Put through strainer or beat with fork. 
Seal. 
When ready to use, reheat, add sugar 
to taste after removing from fire. 
Tastes like fresh apple sauce. 
31. Baked apple-sauce. 
Fill large bean pot with sour apples, 
pared, cored and quartered; 
Sprinkle over them L, C up 0 f sugar for 
each qt. apples; 
Add 1 cup water, cover closely and 
bake several hours in moderate oven. 
When red, take out apples, fill into 
jars, drain off the syrup, let it boil 
up once, fill jars and seal. Winter 
pears also excellent this way. 
32. Maple apple-sauce. 
Stew 2 qts. pared and quartered apples 
in enough water to keep from burn- 
ing, adding 1 cup maple syrup when 
partly cooked; 
When apples become soft, sprinkle 
with gran, sugar and remove from 
fire. 
Fia. 1 f/o 2 Flo 3 
BERRY BOXES 
Crates, Bushel Boxes 
and Climax Baskets 
As You Like Them 
We manufacture the Ewald Patent 
Folding Berry Boxes of wood veneer 
that give satisfaction. Berry box and 
crate material in the K. D. in carload 
lots our specialty. We constantly carry 
in stock 16 quart crates all made up 
ready for use, either for strawberries or 
blueberries. No order too small or too 
large for us to handle. We can ship the 
folding boxes and crates in K. D. from 
Milwaukee. Promptness is essential In 
handling fruit, and we aim to do our 
part well. A large discount for early 
orders. A postal brings our price list. 
Cumberland Fruit Package 
Company 
Dept. D. Cumberland, Wis. 
33. Sweet cider apple-sauce. 
1 gal. fresh sweet cider boiled down to 
2 qts., 
Add i/> bu. sweet apples, pared, cored 
and quartered; 
Cook a few apples at a time, skim out 
and cook more; 
Pour syrup over apples and put away 
to cool. 
Next day boil down syrup until thick 
and pour over apples. 
Repeat if necessary. Pieces of apple 
should be quite distinct but should 
absorb most of syrup. 
34. Sweet apples pickled. 
1 qt. sweet apples, pared, cored and cut 
in rings; 
Cook in plenty of water until tender. 
Then allow water to cook out and add 
V -2 cup vinegar, 
V> cup sugar, scant, 
y 2 in. stick cinnamon, 
44 teasp. each cloves, mustard seed, 
allspice, 
% in. ginger root; 
% teasp. whole peppers, 
Use bag for spices, 
Let cook until vinegar is creamy thick. 
35. Sweet apple preserves. 
1 sliced lemon to 1 doz. apples: 
Cook in water. 
When tender, pour off water and make 
into syrup with equal parts sugar. 
Cook until like honey, add fruit and 
seal in glasses. 
Continued in September Issue 
