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Show Sister Mary's Kitchen ' j While apples are plentiful and the ground in the orchard Is covered with them, why not can some for winter use " c anned apples are Just as good for puddings and sauce and pie and don t begin to cost as much now as fn apples will during the winter moot lis. Some poople can apples without paring and then rub the canned apple through a colander before using. Personally, Per-sonally, i prefer to pare them tit i can them. Sugar may or may not be used, but one should always bear In mind that sugar is a preserving agent If the aPPles are canned Just as apple sue e there Is no advantage in, keeping the fruit in whole halves c INKED M'l'l K SAU 3 Apple Sugar Boiling water r.ne. core and quarter apples. Put inlo preserving kfl itle with a very little- boiling water ("over and bring quickly to the boiling point. Remove 'cover and cook until tender. Just before be-fore soft add 1 cup of sugar to 4 cups of fruit. Bring again to the boiling point and put Into sterilized Jars and seal while boiling hot. CANNED UPPLES. Pare apples, cut in halves and remove re-move core Make a syrup of sugar md water, using one-third the weight of the fruit In sugar and 2 cups of boiling water to 2 Cups of sugar. Boil sugar and water 10 minutes. Add apples not more than a quarter at a time and cook until soft. Put into sterilized jars, cover with boiling syrup and . Apples canned In this way may oe used as any fresh apple if c ourse every woman makes ap- BJH pie j. II: bv the dozen glasses. Tart unripe frull Is best to use for Jelly. f- vv sprigs of mint put in part or sbh the glasses give B different flavor Wash and drv the mint. Put a SP1"11 in a glass and pour the boiling Jelly over Ii The heat will extract Just enough mint flavor. tTef-H Elghl cups of chopped .lpplf,,' 8 lemons i grated rind and juieO. a few pieces ot . rystallzcd ginger and 6 cups B of sugar m.ik.- an ea.- lly prepared mar- sssfl malade that Is good with meats or buttered toast and tea. Pf-H Old fa hionc'i apple buttei made of boiled elder. pumpkin sweets" for BKj Lhlckl nine wa-s one of the delicacies of Hfl long ago. ' M'IMi BUTTER, 1-2 peev sweet apples BH L 12 i car JB Boll cider down until thick, fare, Vffl quarter and core apples Cook In a ibbV. little water till tender. Rub through UrtS a colander. Add apples to cider and LsbbbI cook, stirring constantly to prevent LbVI slicking, for an hour. Add sugar and bsbU continue cooking till the mixture thickens when a little is taken out In a dish. Cinnamon may be added ifMH when the butter Is used. Hfl The new dish Is liked not because of its novelty but because of Its taste. B |