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Show 9 use mm APPLE V Don't let apples spoil on the ground because there is no one to take care of them. The United States food administration ad-ministration suggests that you organize orga-nize your community forces to take care of the apple crops on "the farms and country places round about since the farmers find that it doos not pay them to gather the windfalls. Stored away in the "culls" are quantities of sugar real sugar. Why send to Javai for it? Sirup made from the clear apple ap-ple juice is delicious for all sorts of table and cooking uses. Apple Sirup. Stir into seven gallons of sweet cider five ounces of powdered calcium carbonate car-bonate a harmless, low-priced chemical chem-ical and boil in a large kettle five minutes. If a large vessel is not available avail-able the cider may beboIled in batches. batch-es. After boiling, pour it into glnss jars and allow it to settle until perfectly per-fectly clear, which requires about seven hours. Return the clear liquid to the preserving kettle, being careful not to pour off any of the sediment. Fill the vessel only about half full,- as it foams up when boiling. Add a level teaspoonful of the calcium carbonate for the seven gallons of liquid and boll rapidly until a temperature of 220 degrees de-grees is reached, or until it is about one-sevonth of the original volume and the consistency of maple-sirup when cooled rapidly and poured from a spoon. To Insure clear sirup the cooling must be done slowly. A good way is to set the jax-s of sirup in a wash-boiler of hot water and allow the whole to cool. Use tlm 2:--ip like any other table sirup, and as a flavoring adjunct. Also as sauce for puddings and for making brown bread, fruit-cake and candy. Sweet Picklod Apples. IV2 quarts vinogar iu quarts water 2 quarts dark sirup 4 sticks cinnamon 4 tablespoons allspice 8 lbs. sweet apples 4 tablespoons unground cloves V teaspoon salt. Cook together the vinegar, water, sirup and spices for 5 minutes. Peel and quarter the apples. Stick 2 cloves into each quarter. Drop the apples into the boiling sirup and simmer until tender. Pack in hot jars. Cover with boiling sirup. Partially seal and ster-llizo ster-llizo for 10 mlnutos. Seal tightly. Let cool. Labor and store. Apple Catsup. 1 quart unsweetened apple sauce 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon popper 1 tenspoon mustard 1 teaspoon onion extract 2 teaspoons salt 1 pint vinegar. Simmer slowly until thick, bottle and seal. A similar catsup can be made from plums and grapes, and spiced to taBte. Sorghum or molasses may be added if a swoet sauce is liked. Dried Apples. Pare, coro and sliqe. dropping slices Into cold water containing eight tea-spoonfuls tea-spoonfuls of salt to tho gallon, If a light-colored product is desired. Leaving Leav-ing them u minute or two In the salt water will prevent discoloration. (If preferred, core the whole fruit, after peeling, and slice into rings, dipping these for a minuto or two into cold salted water as described above.) Remove Re-move surface moisture. Drying time is 4 to G hours, or until leathery and pliable. pli-able. Start at temperature of 110 jde-frees jde-frees Farenheit and raise gradually to 150 degrees. If desired, apples may be dried in the sun until the surface begins be-gins to wrinkle and then finished in the drier. nn |