Rep Apprtes Make Rep CHEEKS

PRESERVED APPLES (WHOLE)

Pare and core large, firm apples. Boil the parings
in water for 15 minutes, allowing a pint to each pound
of parings. Strain and add % lb. of sugar to each pint
of water, as measured at first; add the grated rind of
14 lemon to each pint of syrup and return to the kettle
and let boil for 5 minutes, skim and pour over the cold
raw apples. Let stand until cold, then cover and cook
slowly until transparent. If directions are carefully
followed the apples will remain unbroken.

APPLE JAM

Pare, core and quarter some apples. Cut them into
thick slices, and to every pound allow 1 lb. of brown
sugar. To every 5 pounds of apples allow the thinly
cut rinds and juice of 4 lemons, ¥4 lb. of ginger root
and 1 oz. of cloves. Let stand in a bowl until the
following day; boil until the apples are a rich amber
color.

APPLE COMPOTE AND ORANGE
MARMALADE

Boil 12 tart apples in-1 quart of water until tender,
strain through a jelly bag, add 1 lb. of granulated sugar
and let boil. While boiling add 12 apples, cored and
pared. When the apples are tender, drain them care-
fully in a perforated skimmer. Boil the syrup until it
jells, fill the apples with orange marmalade and pour
the syrup over them. Serve with whipped cream.

CRAB APPLE MARMALADE

Wash and core crabapples and put them through the
meat chopper. Put into a preserving kettle and add
water until it shows through the top layer of apples.
Cook until soft. Weigh and add an equal weight of
sugar. Cook until the mixture forms a_ jelly when
cooled, and pour into sterilized glasses. Cover with
paraffin.

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