Ogden Daily Standard | 1918-12-04 | Page 10 | The Food Value of Apples

THE FOOD VALUE OF APPLES I ALMOST every one knows that apples arc healthful. But a great many do not know that they arc among ; the most nutritious of fruits and that their . value in this way is higher than that of ; many every day foods commonly regarded as Indispensable to our fables. One pound of raw apples, has the food fuel value of 250 calorics. Translated Into ' everyday terms this means that apples have about three-fourths tho nutritive 1 value of potatoes, and, as every one knows, potatoes are a solid and depend-' depend-' able food. Here aro two ways of making the most of the autumn apples. " Mint Jelly. The best mint Jelly Is made with the Juice of slightly unripe apples as a basis. Wash fresh mint leaves thoroughly. To one cupful of mint leaves (packed solid) add one cupful of boiling water, net tho mUturo on the back of tho otovc and steep It for one hour. Lay a pleco of cheesecloth over a bowl, pour the s:eeprd mint leaves into It, twist the ends of the cheesecloth and press out all the moisture. To one cupful of apple Juice add one to two tablespoonfuls of mint Juice, I the mint flavor Is not sufficiently pronounced pro-nounced add a drop or two of mint extract. ex-tract. Use three-fourths cupful of sugar , to each cupful of apple juice and boil ; the mixture rapidly until tho Jelly test Is obtained. Just before It is poured lno the scalded glasses color It green with vegetable coloring matter. Sugarless Apple Butter. Quarter, peel and core and chop two pounds of medium sized apples. Place : these in a stew pan. with cinnamon fln.d a few tablespoonfuls of water. Cook the ; whole gently with lid on and smooth VM purde with a whisk when dishing up. j Servo this sauce lukewarm with duck, goose or rabbit, or pack into sterime0 j Jars and seal. ) 1 i