APPLES

50. APPLES, of which there are at least a thousand varieties, are probably the best known of the non-tropical fruits. Some apples mature early in the summer, while others do not ripen until late in the fall. The late apples can be kept during the entire winter if they are properly stored, but the summer varieties must generally be used immediately, as they do not have good keeping qualities. In each locality in which apples are grown, a few varieties seem to be especially popular and are used to the exclusion of others. Some apples are good for one purpose and some for another. For instance, many that are excellent if eaten raw are not good for cooking purposes, and others that cook well are not suitable for eating. It is therefore a good idea for the housewife to become familiar with the varieties of apples raised in her community and to learn the use to which each kind can be put to advantage.

Apples of all kinds may be prepared in a large variety of ways. They are much used for sauce, pie, and numerous desserts, as well as for jelly and, with various fruit mixtures, for jams and preserves. The juice of apples, which upon being extracted is known as cider, is used in a number of ways, but its most important use is in the manufacture of vinegar.

51. APPLE SAUCE.--When apple sauce is to be made, apples that are somewhat sour and that will cook soft easily should be selected. This is a dessert that can be made all during the winter when it is often difficult to obtain other fruits fresh. It is usually served when roast pork is the main dish of a meal, but is just as appetizing when served with other foods.

APPLE SAUCE

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Wash the apples, cut them in quarters, remove the cores, and, if desired, peel them. Put them into a saucepan, add the water, and allow them to cook until they are very soft. If the apples are inclined to be dry, a little more water may be necessary. When done, force them through a colander or a sieve, add the sugar to the pulp, and return to the stove. Cook until the sugar is completely dissolved and, if necessary, until the apple sauce is slightly thickened, stirring frequently to prevent scorching. Remove from the heat, and season with lemon peel cut fine, cinnamon, or nutmeg.

If there are apples in supply that do not cook well for apple sauce, they may be peeled, quartered, and cored, and cooked with the sugar and water. Then, instead of being forced through a sieve, they should be allowed to remain in pieces in the sirup.

52. PORCUPINE APPLES.--A pleasing change in the way of an apple dessert may be had by making porcupine apples.

PORCUPINE APPLES

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Wash, core, and pare the apples. Make a sirup by bringing the sugar and water to the boiling point. Put the apples into the sirup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely in the sirup, but when they are still hard remove them and continue to boil the sirup down. Set the apples in a shallow pan, stick the almonds, which should be blanched, into them so that they will project like porcupine quills, sprinkle them with sugar, and bake in the oven until they are soft and the almonds slightly brown. Remove from the oven, fill the center of each with currant jelly, pour the juice over them, and serve.

53. BAKED APPLES.--Nothing is more palatable than baked apples if a juicy, sour variety can be secured.

BAKED APPLES

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Wash and core the apples, place them in a baking dish, and fill the centers with the brown sugar mixed with the cinnamon. Put a small piece of butter on top of each apple, pour the water in the bottom of the pan, set in the oven, and bake until the apples are soft. Baste frequently with the juice that collects in the bottom of the pan. Serve hot or cold, as desired.

Apples baked in this way may be improved in flavor by serving grape juice over them. Heat the grape juice, and then, if the apples are to be served hot, pour about 2 tablespoonfuls over each apple just before serving. In case the apples are to be served cold, pour the hot grape juice over them and then allow them to cool.

54. MAPLE APPLES.--Apples cooked in maple sirup have a very pleasing flavor. The sirup that remains in the pan is poured over the apples when they are served.

MAPLE APPLES

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6 medium-sized apples

1 c. maple sirup

Wash, peel, and core the apples. Bring the maple sirup to the boiling point in a saucepan. Drop the apples into the hot sirup, cook first on one side, and then turn and cook on the other. As soon as they become soft, remove from the sirup, pour the sirup over them, and serve.

55. STEAMED APPLES.--If it is desired to retain the color in apples that have red skins, they should be steamed instead of baked, for the color is lost in baking. Prepare apples that are to be steamed by washing them and removing the cores. Place the apples in a pan with a perforated bottom, put this over a pan of boiling water, cover closely, and steam until they are soft. Serve in any desired way. They will be found to be delicious in flavor and attractive in appearance.