s r:v
14.)
-r")(..
tt?;
t. ~ '"(0
?-3
SrEC I AL COLLECTIONS & RARE BOOKS
WALT.!!R CLINTON JACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
riO"'-e 5COV\.O"'-CCS l>a"'-p"lets
Gift of Paul and Janice Hessling
;.·
APPLE CULTURE IN CANADA
'fHE fruit industry has become one of the chief industries in Canada and
the apple is by far the most important fruit grawn due no doubt to the
fact that Canada produces the best flavoured, most highly coloured ancl
longest keeping 'apples. The area in the Dominion over which the apple· can
be grown successfully, commercially, is very great, so great, that if it were all
covered with apple trees in bearing, there would be more than enough apples
to supply the markets of the world. The extent of the apple industry so far a3
the quantity of fruit produced is concerned can be gathered from the following
table compiled by the Fruit Branch, Department of Agriculture, Ottawa.
PRODUCTION OF COMMERCIAL APPLES IN CANADA, 1920, 1921
AND 1923
1920 1921 1922
Province. Bbls. Bbls. Bbls.
Nova Scotia .. 1,160,000 1,300,000 1,891,850
New Brunswick .. .. 30,000 18,000 25.000
Quebec .. .. .. .. .. 88,000 35,200 n2;5oo
Ontario .. ........ 1,621,800 960,000 809,500
British Columbia. . . . . • • • 504,540 1,009,000 1,000,000
Total for Canada .. .. 3,404,340 3,324,200 3,838,850
NovA ScoTIA.-The apple has been grown in Nova Scotia longer than in any
other province in Canada with perhaps the exception of Quebec. It has bee:a
grown commercially for the last fifty or sixty years and the industry has now
reached extensive proportions. The largest crop to date was produced in 192'l
when 1,891,850 barrels were packed and sold from the Annapolis Valley and
adjacent valleys which make a district of about one hundred miles long and
from six to eleven miles wide. Large quantities of the superior quality apples
grown in this province are exported annually to the markets of Great Britain.
NEw BRUNSWICK.-The climate of New Brunswick is admirably suited to the
cultivating of the hardier apple and as some of the apples of the most attractive
appearance and the best quality are among the hardier sorts this province i:>
capable of producing a very large quantity of the finest fruit. At ·present practically
the whole production of apples is consumed within the province.
PRINCE EDWARD IsLAND.-The culture of apples has not developed as
rapidly on Prince Edward Island as the climate and soil justify. The apple
succeeds well in the province and owing to the comparatively cool summer and
autumn causing slow ripening, the fruit keeps as long or longer than in any
other part of the Dominion. Apple trees have been grown on Prince Edward
Island since about 1763 when the English first settled there.
QuEBEC.-There are records which show that as long ago as 1663 apples
were being produced in Quebec. The capabilities of this province for the pro
·duction of apples of the finest appearance and best quality are very great. It
is here that the famous Fameuse apple is thought to have originated. In the
Ottawa and St. Lawrence River Valley, throughout the Eastern Townships and
in other parts of the province there are many thousands of acres which will
65603-1
Why Not Start the Apple Habit Now?
grow apples. Due to the large population in Quebe0 there are not at present
sufficient apples grown within its boundaries to supply the local demand and
large quantities are therefore imported each year.
ONTARio.~ This province is ·normally one of the largest producers of apples
in the Dominion of Canada but the quantity now produced could be increased
many times over without exhausting the land where the best apples can be
grpwn. successfully. The apples from Ontario are well and favourably known
on the markets of Great Britain and Europe where large quantities are sold'
annually.
·MANIToBA.-While apples in · commercial quantities have not so fai· been
produced in Manitoba more attention has. been paid to its culture in this
province than in either of the other Prairie Provinces. This is partly due to
the fact that it has been longer settled and partly to" the fact that the climate
and soil in Southern Manitoba appear to be more suited for the cultivating of
apples than other parts of the prairies. Experiments are now being made in an·
endeavour to develop varieties more suitable to the climate and, when this is
obtained there is no doubt that apples will be grown much more generally in
Manitoba.
SASKATCHEWAN.-Small apples or crab apples can be successfully grown in
many places in the province of Saskatchewan and some apples of the very
hardy Russian varieties have been matured.
ALBERTA.-The climate of ·Alberta varies much from north tJ south. some
parts being very dry with but little snow in winter . . Qth.er par~s having a great.
rainfall and ·snowfall. .The best results so far haye l;:>ee11- ob.t1tiD,~d i~ $outhern·
Alberta where at the Experimental Station at ~ethj:>ridge good anules have
been produced. . _ .
BRITISH CoLUMBIA.-Apple growing in British Columbia was only begun in
comparatively recent years· but the development of commercial orchardmg
has been very rapid, the greatest planting having occurred during the period
from 1909 to 1914. The climate of British Columbia is varied within short
drstans:es, both wet . and dry growing seasons being found. The most noted
district is that of the Okanagan Valley where some of the finest orchards in ·
the province and in the Dominion are to be found. The boxed apples from
this province are found in season on all the important markets in Great Brit-ain
and Europe from which the demand created by high quality is rapidly in-creasing.
·
THE FRUIT ACT
The first Dominion of Canada Act-The Fruit Marks Act-making compulsory
the grading of apples was passed in 1901. Since that time the Fruit
Marks Act has been frequently amended to meet the growing needs of the
industry and in 1923 the whole Act was repealed and The Fruit Act passed to
take- its place. The present Act provides for government inspection, penalties
for dishonest packing and defines grades for fruit grown in Canada when packed
in a closed package intended fm· sale as follows:-
GRADES
3. (1) The following shall be the grades for fruit grown in Canada when
packed in a olosed· package intended for sale, except as is hereinafter by subsection
two of this section provided with respect to app+es, crabapples and
pears:-
No.1 GRADE
(a) "No. 1" which shall include only well grown handpicked specimens of
one variety, sound, of not less than medium size and o£ good colour for
the variety, of normal shape and not less than ninety per cent free from
scab, worm-holes, bruises and other defects, no culls and prop,erly
packed; ·
2
Try .an Apple Pudding for Your Sunday Dinner
No.2 GRADE
(b) "No.2" which shall include only handpicked specimens of nQt less than
nearly medium size and some colour fo,r the variety, sound and not less
than eighty-five per cent free from scab, worm-holes, bruises, and other
defects, no culls and properly packed;
DoMESTIC GRADE
(c) "Domestic" which shall include only handpicked specimens of not less
than medium size for the variety, sound and not less than ninety per
cent free from worm-holes (but may be slightly affected with scab and
other minor defects), no culls, and properly packed;
No. 3 GRADE
(d) "No. 3" which shall include only handpicked specimens, no culls, and
shall be properly packed.
APPLES, CRABAPPLES AND PEARS IN BOXES
(2) The following shall be the grades for apples, crabapples and pears
grown in Canada when packed in boxes, intended for sale:-
ExTRA FANCY GRADE
(a) " Extra Fancy " which shall include only firm, mature, clean, smooth,
handpicked, well-formed fruit of one variety, of good col'our for the
variety, free from all insect pests, diseases, bruises, spray burns, limb
rub, visible water core, skin punctures or skin broken at the stem,
russeting, except that russeting at the basin of the stem shall be permitted,
and properly packed;
FANCY GRADE
(b) "Fancy" which shall include only firm, mature, clean, smooth, handpicked,
well-formed fruit, of one variety, of fair colour for the variety
and free from all insect pests, diseases, bruises, spray burns, visible
water core, skin punctures or skin broken at the stem, provided that
limb rub not exceeding one-half inch in diameter, and leaf rub and
russeting up to ten per cent of the surface shall be permitted, and properly
packed;
"c" GRADE
(c) " C" which shall include only fruit free from infection, soft bruises
and broken skin, provided that this grade may include healed over
stings and scab spots not to exceed one-half square inch in the aggregate,
and properly packed;
COMBINATION EXTRA FANCY AND FANCY GRADE
(e) "Combination Extra Fancy and Fancy Grade" which sh~ll consist of
not less than twenty-five per cent of fruit of the quality of Extra Fancy,
the remainder to be of a quality not lower than that required by the
Fancy grade, and properly packed;
COMBINATION FANCY AND "C" GRADE
( e) "Combination Fancy and "C" Grade" which shall consist of not less
than twenty-five per cent of fruit of the quality of Fancy, the remainder
to be of a quality not lower than that required by the " C " grade, and
properly packed.
In order to allow for variations incident to commercial grading, handling
and packing in each of the grades mentioned in paragraphs (a), (b), (c), (d) and
(e) of this subsection, ten per centUJ;n of any lot may be under the requirements
of these grades.
3
Get a Box or Barrel of Apples Now
AWARDS
Apples grown in Canada have won some notable honours in England. At
the Imperial Fruit Show held at the Crystal Palace, London, from October 27
to November 4, 1922, no less than 17 first prizes, 13 second prizes, 9 third prizes
and 7 specials and trophies were awarded after the keenest possible competition
to apples from Canada.
ABOUT THE APPLE
The apple without question is the king of fruits; whether fresh, dried,
evaporated or canned it is a wholesome food, easily prepared, attractive and
palatable at all times.
Apples vary. in flavour and texture. They are often marketed before they
are mature and the cooking and keeping qualities are thus injured. The sound,
tart apples are the most suitable for preserving but care should be taken to use
them in their proper season. When this is done spices need not be added as
their flavour cannot be improved.
Always cook apples in earthen or granite utensils and use silver, granite
or wooden spoons for stirring. The use of the apple as the basis for all manufactured
jam is well known. This is due to the large amount of pectosin which
it contains. There is no waste to a good apple; even the paring and core may
be utilized for jelly. Fruits are classified as flavour fruits and nutritive fruitsthe
apple comes under both of these heads.
AVERAGE COMPOSITION OF THE APPLE: water 82.5, carbohydrates 12.5, proteid
•• , nitrogenous .4, fats .5, acids 1.0, cellulose 2.7 per cent.
FOOD VALUE OF APPLES
From a dietetic standpoint the most important function of the apple is that
of furnishing mineral salts and mganic acids; but it has an important nutritive
value as well, furnished by the carbohydrates present. As the fruit ripens
starch changes to sugar. The apple has a medicinal value as well, especially
if eaten at the beginning of a meal or between meals.
VARIETIES Goon FOR CooiUNG: Duchess, King, Astrachan, Rhode Island
Greening, Alexander, Baldwin, Gravenstein, Blenheim, Golden Russet, Spy,
Ribston, St. Lawrence, Wealthy.
Goon DESSERT APPLEs: Wealthy, Fameuse, Mcintosh Red, Spy, King,
Jmiathan, Spitzenburg, Delicious.
Goon CIDER APPLES: Baldwin, Golden Russet, Gravenstein.
USE APPLES IN THEIR SEASON
Taken in order of ripening, the first varieties ready for use are Red
Astrachan, Transparent, Chenanga and Duchess, followed in order by Alexander,
Wolf River, Gravenstein, Wealthy, Colvert, St. Lawrence, Maiden's
Blush, Blenheim, Ribston, Hubbardson, Fameuse and Mcintosh Re·d, the latter
two being dessert apples. Many of these fall varieties will keep in a cool place
until well into the winter.
The first winter apples on the market, in order, are the King, Rhode
Island Greell'ing and Wagener, but these are closely followed by other excellent
winter varieties such as the Baldwin, Seek, Pewaukee, Ontario, Jonathan,
Yellow Newtown, Spy, Golden Russet, Ben Davis, Stark, Fallawater, Roxbury
Russet, Spitzenburg and Rome Beauty.
4
Apples, the Cheapest Medicine You Can Buy
No housewife should be without a box or barrel of Canadian-grown apples.
The following table will give housewives and others an idea of the proper
season or period, under normal conditions, during which various varieties
should be used:-
SEPTEMBER: Duchess, Alexander, Maiden's Blush, St. Lawrence and similar
varieties.
· OcTOBER, NovEMBER, DECEMBER: Gravenstein, Wealthy, Hubbardson, Mcintosh
Red, Fameuse, Blenheim, Ribston and similar varieties.
JANU.\RY, FEBRUARY: Baldwin, King, Wagener, Greening, Seek, Peewaukee,
Ontario, Jonathan, Yellow Newtown and similar varieties.
MARCH, APRIL, MAY : Spy, Golden Russet, Ben Davis, Stark, Fallawa.ter,
Roxbury Russet, Spitzenburg, Rome Beauty and similar varieties.
65603-2
Economize by Buying in Considerable Quantities
PRACTICAL APPLE RECIPES
APPLE SAUCE-I
10 apples.
i cup cold water.
-! cup sugar.
I tablespoon lemon juice, or
13 teaspoon cinnamon, or
Few gratings nutmeg.
Wipe, quarter, core and pare sour Canadian-grown apples; add the water
and cook until the app.Jes begin to grow soft; add the sugar and cook until
thoroughly soft; press through a strainer, add flavouring and beat well.
APPLE SAUCE-II
Wipe, quarter, pare and core eight sour Oanadian-grown apples. Put in
a saucepan, sprinkle with sugar; add enough water to prevent apples from
burning. Cook slowly to a mush, stirring frequently.
DRIED APPLE SAUCE
Wash Canadian-grown dried apples thoroughly and sook for several hours
or overnight in fresh water. Cook slowly until tender, then sweeten to taste
with sugar and cinnamon and cook a few minutes longer.
CANNED APBLE SAUCE
Make any quantity of apple sauce, No. I or No. II, from Canadian-grown
apples, fill in hot sterile glass jars; seal tightly. This apple sauce will keep
as any other canned fruit.
SPECIAL APPLE SAUCE FOR PORK DINNER
Core, but do not pare four large tart cooking Canadian-grown apples, and
cut into quarters. Cover with boiling water and add a small piece of stick
cinnamon and two whole cloves. Cook until very tender and rub through a
coarse sieve. Return to fire and add one tablespoon of sharp vinegar or cider
and one-half cup sugar. Cook ten minutes, then beat in one teaspoon butter.
Serve hot with pork. This is used a great deal in the Southern States.
ALMOND APPLE SAUCE
Pour a good apple sauce from Canadian-grown apples into a flat serving
dish. Sprinkle thickly with chopped almonds and cinnamon. Serve hot or
cold, with or without cream.
APPLE SHERBET
Boil one quart of Canadian-grown. apples in a pint of water until soft.
Rub through a sieve; add the juice of one orange and one lemon, 1 cup sugar
and 4 cups water. Beat well and freeze. When it becomes like a slush, add
the well-beaten white of one egg and finish freezing.
APPLE MARMALADE
Wash, quarter and cut into small pieces coarse-grained Canadian-grown
apples. Add cold water and cook slowly until very soft; rub through a strainer
and for each cup of apple pulp add i cup sugar. Add grated lemon rind and
lemon juice allowing -! lemon to every 6 cups apple pulp. Cook slowly, stirring
very frequently until thick. Put up in jars · or glasses and cover with paraffin.
When cold it should cut like cream cheese or jelly. Preserved ginger cut fine
may be added using 1 tablespoon for every 6 cups pulp.
APPLE JAM
Pare and cut Canadian-grown apples into quarters, core and cut into rather
thick slices. To every pound of apples allow i pound brown sugar and to every
5 pounds apples allow the juice and grated rind of 4 lemons and -! pound
''6 ' •. , ....
An Apple a Day Keeps the Doctor Away
ginger root or preserved ginger. Let stand in a bowl until the following day;
boil until the apples are a rich amber colour and perfectly clear.
BAKED APPLE SAUCE
Fill a two-quart earthen pudding dish with alternate layers of sliced tart
Canadian-grown apples and sugar; cover with water, place a cover over pudding
dish and bake in a slow oven two or three hours, being careful to add a little
water if needed. If Spitzenburgs are used, when turned into dish it will be ~
mass of jelly as red as p. cherry and the flavour unimpaired by cooking.
CODDLED APPLES
2 cups boiling water. 8 apples.
1 to 2 cups sugar.
Make a syrup by boiling sugar and boiling water five minutes. Core and
paro Canadian-grown apples; cook slowly in syrup; cover closely and watch
carefully. When tender lift out apples, add a little lemon juice to syrup and
pour over apples. The cavities may be filled with jelly or raisins.
APPLE PORCUPINE
Stick coddled apples with pieces of almonds blanched and cut lengthwise
in spikes.
APPLE BUTTER
1 pound apple pulp.
Juice and grated rind CYf 1 orange
or 1 lemon.
t lb. sugar.
1 quince.
Wash, pare and core .Canadian-grown apples and quince. Cover parings
with water. Cook for half II.D. hour; drain and add this juice to apples and
quince. Cook until the apples and quince are soft; press through sieve, add
sugar, grated lemon rind and juice (or orange) and cook until thick and clear.
APPLE CUPS
Wipe bright red Canadian-grown apples and cut slices from stem end. Scoop
out pulp leaving cups. Chop pulp-there should be 2 cups pulp. Put in pan,
add t pound brown sugar, juice and grated rind of 1 lemon, ] ounce ginger
root, pinch of salt and enough water to keep apples from burning. Cover- and
cook slowly until thick, adding water as necessary. Fill prepared cups.
ALLERTON APPLES
Wipe, core and pare 6 large Canadian-grown apples and arrange in a
baking dish. Mix ~ cup sugar, 1 teaspoon cinnamon and t teaspoon salt. Fill
cavities with mixture, pour around t cup .water and bake until apples are soft,
basting very CYften with syrup in dish. Remove from oven, cool slightly and
pile a meringue on top of each apple; return to oven and bake eight minutes ..
Chill and serve with sugar and thin cream.
For M eringue.-Beat whites of 2 eggs stiff, add 2 tablespoons powdered
sugar gradually, while beating constantly. Flavour with ! teaspoon vanilla.
STEAMED APPLES~!
Wipe, core and pare sour Canadian-grown apples. Place on a plate in a
steamer and cook till apples are tender; strain the juice and make a syrup
by using one half as much sugar as juice; boil three minutes, add 1 tablespoon
lemon juice and pour over the apples. When cold, they may be served with
or without plain or whipped cream.
STEAMED APPLES-II
Core and quarter Canadian-grown apples, remove any blemishes. Arrange
in layers in dish and over each layer pl-ace a thin layer of sugar. Sprinkle
65603-21 7
Gel a Box or Barrel of Apples Now
lightly with cinnamon or nutmeg. Do not peel apples. Place dish in steamer
and steam over hot water until tender. It depends upon the size of the dish
as to the time necessary. About 25 to 30 minutes for a medium dish.
STEAMED APPLES-III
Select eight red Canadian-grown apples ; cook in boiling water until soft,
turning often. Have water half surrounding the apples. Remove the skins
carefully that the red colour may remain. ·
To the water add one cup of sugar, the grated rind of ! lemon and the
juice of one orange. Simmer until reduced to 1 cup, cool and pour over apples.
APPLE COMPOTE
8 Canadian-grown apples. 1 cup boiling water.
1 cup sugar. Thin shavings lemon rind.
1 tablespoon lemon juice.
vVipe, quarter, core and pare sour Canadian-grown apples; cut into eighth~.
Make a syrup by boiling sugar, lemon rind and boiling water five minutes.
Remove lemon rind and add enough apples to cover bottom of saucepan; cook
slowly, watch carefully and remove as soon as clear. Continue until all are
cooked, add lemon juice and strain remaining syrup over apples.
APPLE COMPOTE-II
Core and cut into eighths red Canadian-grown apples, not pared; cook
11lowly in thin syrup as in Apple Compote I. The skins give it a very pretty
pink colour and become very tender.
JELLIED APPLES
Wash, quarter, core and pare sour Canadian-grown apples; cut in eighths.
Cook until clear in syrup as for Apple Compote. Place on platter to drain.
Make lemon jelly using syrup in which apples were cooked and the following
proportions :- · ·
2 tablespoons granulated gelatine 1 cup sugar.
! cup cold water. Lemon rind.
2 cups boiling water. ! cup lemon JUICe.
Moisten mould (or individual moulds if desired) pour in a little jelly and
let stand until nearly set; arrange apples and when set pour in jelly to nearly
fill mould; chill, unmould and serve with cream and sugar.
BAKED APPLES-I
Wipe, core and score sour Canadian-grown apples; place them in an agate
baking dish and fiU each centre with sugar and 1 teaspoon lemon juice or sugat
and cinnamon (use 1 teaspoon cinnamon to 1 cup sugar); allow ! cup water
for 6 apples and pour it around, not over, them. Bake until the apples are soft
from 20 to 45 minutes, basting every 10 minutes; place them in a dish and
pour the juice over them. When cold they may be served with or without
plain or whipped cream.
BAKED APPLES-II
Pare and core good uniform Canadian-grown apples. Put into a baking
pan fill the centre of each apple with sugar and add a bit of butter on the
top.' Add enough water to cover the bottom of the pan. Cinnamon or nutmeg
may be sprinkled on the top if desired. Bake in a hot oven until soft;
baste very often with the juice in the pan.
BAKED APPLES-III
-Pare and core tart, Canadian-grown apples, fill cavities with raisins, citron,
sugar and lemon peel. Place in a baking dish and pour over tl1em ! cup of
water. Dust with granulated sugar. Bake in a slow oven until tender. Sprinkle
with soft bread crumbs and sugar. Bake ten minutes and serve hot with
cream or pudding sauce.
8
~I
Keep Your Home Supplied with Good Apples
BAKED APPLES WITH OATMEAL
Core Canadian-grown apples; fill the space from which the core was taken
with cold cooked oatmeal. Stand the apples in a baking dish, sprinkle with
sugar and add one-half cup water. Bake in a moderate oven until soft. Serve
with cream using a little more oatmeal for garnish.
PANNED BAKED APPLES
Core and cut Canadian-grown apples into eighths. Put a layer in a
baking dish, sprinkle with two tablespoons of sugar, add another layer of apples
and continue until the dish is full. Add to each quart of apples 1 cup of water;
cover the dish and bake in a quick oven until soft. The skin, which is left on,
gives a fine flavour. Serve hot in the dish in which they were baked. This is
very nice when served with the meat course at dinner.
BAKED SWEET APPLES
Wipe and core eight sweet Canadian-grown apples. Put in baking dish and
fill cavities with sugar allowing t cup. Add j cup of boiling water and cover;
bake for three hours in a slow oven, basting frequently, and adding more water
if necessary.
BAKED APPLES, CREOLE STYLE
Cook cored Canadian-grown apples in a little water and lemon juice. Place
in a dish and fill centres with jelly or marmalade. Add t cup of sugar to the
liquid, boil and pour over the apples. On the top of each apple place a
meringue. Put the apples in a moderate oven for 8 or 10 minutes. Serve cold.
APPLES BAKED WITH ALMONDS
Core .and pare six or eight tart Canadian-grown apples; let simmer till
tender in a syrup made by boiling 1 cup of sugar and 1 cup of water for three
minutes. Turn apples often to avoid breaking. If desired, a little lemon
juice may be added to the syrup. Set the apples in an agate pan and press into
them almonds which have been blanched a.nd split in halves. Dredge with
powdered sugar and brown in the oven. Serve hot with jelly or whipped cream
and the cold syrup in which the apples were cooked.
BAKED APPLES WITH STRAWBERRY JAM
Core tart Canadian-grown apples and place in a· baking dish. Fill the
cavities with strawberry jam, pour a little water into the pan to keep from
sticking and bake until soft, basting very frequently. Serve hot or cold with
or without cream.
APPLE DESSERTS AND PUDDINGS
BROWN BETTY-I
1 cup bread crumbs. 1 cup sugar.
8 sliced Canadian-grown apples. ! cup cold water.
Butter a baking dish, put a layer of crumbs then a layer of Canadian-grown
apples. Sprinkle with .cinnamon ~nd sugar and dot with bits of butter. Repeat
until the d1sh IS full; msert a kmfe m several places and pour in the water and
sugar made into a syrup. Set in a pan of hot water and bake for forty-five
minutes. Serve hot with cream or hard sauce.
BROWN BETTY-II
1 large cup grated bread
crumbs.
6 or 8 sliced Canadian-grown
apples.
! cup molasses.
Butter and spices.
! cup cold water and sugar.
Butter a baking dish; put on the bottom a layer of Canadian-grown apples;
over this a layer of stale grated bread crumbs, just thick enough to cover thE'
9
Apples Contain Salts Essential to the Body
apple; add little lumps of butter, sugar and a pinch each of cloves, allspice and
cinnamon; then begin again with the apples, crumbs, etc., and continue until
the dish is filled, ending with a thick layer of bread crumbs and lumps of butter.
With a knife make a space on four sides between the dish and the pudding
and pour in ~ cup of molasses and ~ cup of cold water. Smooth the spaces
over, set the dish in a pan of boiling water and bake until the apples are tender
and the crumbs slightly brown. Serve with cream or with lemon pudding sauce.
SPICED APPLE PUDDING
3 cups bread crumbs.
1 cup sugar.
t lb. raisins.
2 tbsp. rich fruit juice.
~ tsp. ground cloves.
3 cups chopped Canadian-grown
apples.
2 cups milk.
t pound citron.
1 tsp. cinnamon.
1 tsp. mace.
3 eggs (beaten separately).
Scald the milk, stir in the crumbs and scald for 2 minutes. Remove from
fire, mix together all the ingredients, adding lastly the whites of eggs beaten
stiff. Butter pudding dish, fill with the batter and bake for about 40 minutes
in a moderate oven. See that it browns evenly. Serve with custard sauce.
CUSTARD SAUCE
~ cup of milk.
Yolk of 1 egg.
1~ tbsp·. sugar.
Salt.
Few drops vanilla.
Beat yolk of egg slightly, add sugar, salt; mix well; then gradually add
hot milk. Cook over hot water, stirring constantly, until it thickens. Strain
and, when cold, add flavouring.
APPLE (OR CHERRY) PUDDING
2 eggs. 3 teaspoons baking powder
1 cup sweet milk. Flour for a stiff batter. ·
Canadian-grown apples in eighths or pitted cherries.
Mix together all the ingredients for a stiff batter, stirring the milk into the
flour; then stir in as many apples or cherries as the batter will hold. Steam
2 hours or more in a greased mould. Fill the mould not more than half full
and cover closely. Serve with hard sauce. The pudding must steam without
intermission or it will be heavy.
OLD FASHIONED APPLE PUDDING
4 large tart Canadian-grown
apcles.
1 tsp. ground cinnamon.
1 tsp. salt.
4 ounces stale bread crumbs.
~ nutmeg grated.
4 eggs.
Pare and chop fine Canadian-grown apples; mix with the crumbs· beat
yolks of eggs light and add to crumbs; then. add salt, cinnamon, nutm~g and
yolks of eggs; then stir m carefully the whites of egg,s beaten stiff. Mix
thoroughly; steam in a well greased mould 3 hours. Serve with custard or
lemon sauce.
LEMON SAUCE
4 tbsp. sugar. 1 tbsp. butter.
2 tbsp. flour. 2 drops lemon flavouring or
pinch salt. grated lemon rind and
1 cup boiling water. lemon juice.
Mix sugar, flour and salt well together; add gradually the boiling water
and cook, stirring constantly, until there is no taste of raw starch. Remove
from fire, add butter and flavouring.
10
r(1 ,
Join the Apple Consumers' League To-Day
APPLES WITH JUNKET
Cook, or steam,
individual dishes and
lowing recipe:-
Canadian-grown apples in syrup until tender.· Set in
sprinkle with chopped almonds. Make junket using fol-
2 cups milk.
1 tbsp. suga_r.
-! junket tablet dissolved in
-! tbsp. cold wa,ter.
Heat milk until lukewarm; add sugar and stir until dissolved. Add dissolved
junket, stir for a moment and pour into the dish around the apples which
have been cooled. The milk will jelly when cold; garnish with candied cherries
and whipped cream.
DELICIOUS APPLE PUDDING
Make H pounds of peeled Canadian-grown apples into apple sauce, sweeten
with sugar and spice to taste. Add 4 eggs, 1-! tablespoons of butter, melted,
and flour to stiffen. Bake in a quick oven. Serve with lemon sauce or sugar
and cream.
APPLE CHARLOTTE
Pare and cut in quarters Canadian-grown apples. Cook in a small amount
of water, boiling slowly until tender. Add sugar to taste and ! teaspoon of
butter, cook u!ltil dry. Cut bread !-inch thick and l-inch wide and the depth
of dish to be used, removing crusts. Dip in melted butter. Line baking dish
with bread pieces overlapping. Use the crusts in bottom. Fill in with apples,
cover with buttered crumbs, bake ! hour in a hot oven. Turn out and serve
with cream and sugar.
APPLE WHIP-I
1 apple. 1 tablespoon sugar.
2 tablespoons water. -! teaspoon lemon juice.
1 egg to 2 cups of apple pulp.
Pare, core and quarter Canadian-grown apples; cook in water until soft; add
sugar an<! stir until a somewhat dry sauce is obtained. Remove from fire and
add lemon juice. To 2 cups of apple pulp, add 1 beaten egg yolk and fold in
the stiffiy beaten white; pile lightly in a glass dish.
APPLE WHIP-II
Pare, quarter and core 4 sour Canadian-grown apples, steam until tender
and rub through a sieve; there should be * cup of pulp. Beat the whites of 3
eggs stiff, add gradually apple pulp which has been sweetened to taste and continue
beating; when all is added and thoroughly mixed pile lightly on a dish and
chill. Serve with cream or custard sauce.
APPLE WIDP-HI
1 pint boiled custard.
1 pint of apple sauce.
Sugar and flavouring to taste.
Make a soft custard; prepare the apple sauce from Canadian-grown apples
and press through a colander; when cold, whip both together with a Dover
egg-beater, adding vanilla and sugar t0 taste. If desired, the whites of 2 eggs
beaten stiff may be folded into the whip at the last moment. Serve very cold.
APPLE A LA MANHATTAN
Pare and core 8 medium sized Canadian-grown apples; prepare 8 pieces of
sponge cake 1 inch in thickness and of the same size as the apple; sprinkle with
sugar and set them in oven until the sugar melts. Make a syrup by boiling 1
cup of sugar and 1 cup of boiling water 3 minutes, cook the apples very slowly
in syrup uritil tender being careful not to break them. When tender, drain and
11
Know the Varieties, Buy the Best, Come Again
put an apple on each piece of cake. Add ~ glass of jelly to the syrup, cook
until it js quite thick, then pour over the apples. and cake. Garnish with
whipped cream or cherries and nuts. ·
APPLE SPONGE
2 tablespoons granulated gelatine.
t cup cold water.
2 lemons, juice and grated rind.
2 cups sugar.
1 cup boiling water.
1 pound Canadian-grown apples.
3 eggs.
Boil sugar and boiling water 3 minutes, peel, core and slice Canadian-grown
apples; cook in syrup until tender; cover gelatine with cold water and soak
until soft. When apples are finished stir the gelatine into them until dissolved.
Remove from fire and press through a sieve; stir in the grated rind and lemon
juice. Set away until cold and beginning to stiffen, beat egg whites stiff, stir
apples, then stir in the beaten whites and continue to beat until thick. Pour
into moistened mould and when set turn out and serve with Custard Sauce.
APPLE SNOW-I
Stew some fine flavoured Canadian-grown sour apples until tender; sweeten
to taste and rub through a sieve. To 2 cups of strained apples• use the white
of 1 egg; beat eggs stiff and gradually beat the apples into it and beat until quite
stiff. It will be as white as snow. Serve with Custard Sauce and use more eggs
if d~sired .
APPLE SNOW-II
~ tablespoon lemon juice.
1 tablespoon powdered sugar.
White of 1 egg.
2 Canadian-grown· apples.
Cut 2 small Canadian-grown apples into quarters and remove the cores. Cook
them with a small amount of water until very soft; drain and rub through a fine
sieve. Beat the white of the egg very stiff, add the sugar gradually, and slowly
and gradually beat in the strained apple. Serve with cream.
APPLES EN CASSEROLE
Pare, core and slice two quarts of Canadian-grown apples; put in an earthen
dish, alternately, with one and one-half cups of sugar; add i cup of cold water,
· cover the dish and bake in a moderate oyen, until tender. Serve either hot or
cold with cream.
APPLES A LA P ARISIENNE
Pare several sour Canadian-grown apples; cut them in half crosswise and
remove the cores. Cook them until tender in a syrup made of 1 cup of sugar
and 1 cup of boiling water, being careful to retain the shape; drain the apples
and set each half apple on a round of stale sponge cake, sprinkled lightly with
orange juice and either orange or peach marmalade. Cover the apple with a
meringue and some chopped almonds. Brown in the oven to a delicate brown.
Serve either hot or cold.
APPL~S WITH OATMEAL
Core Canadian-grown apples leaving large· cavities; pare and cook in a
syrup made by boiling 1 cup of sugar with H cups of water for 5 minutes. When
the apples are soft, drain and fill cavities with hot well-cooked oatmeal. Serve
with cream and sugar.
12
f r
The Canadian-grown Apple is the King of Fruits
APPLE MERINGUE
2 cups steamed apple pulp. 1 teaspoon butter.
! cup sugar. ! teaspoon cinnamon or nutmeg.
Add the yolks of 2 eggs slightly beaten and 1 tablespoon of thick cream.
Fill a deep pie tin lined with crust and bake without an upper crust. Make a
meringue of the whites of 2 eggs and 2 tablespoons of sugar. Brown in a very
moderate oven.
APPLE TAPIOCA OR SAGO
Soak i cup of tapioca for 1 hour in water to cover; drain, add 2! cups boiling
water, ! teaspoon salt, cook in a double boiler, stirring frequently until transparent.
Core and pare Canadian-grown apples; stick 4 whole cloves in each
apple. Arrange in a buttered baking dish. Fill caviti-es with sugar and pour
the cooked tapioca or sago over the apples. Bake in a moderate oven until the
apples are soft. Serve with sugar and cream.
APPLE TAPIOCA"711
1 cup tapioca and 1 cup cold water; let soak until soft; cook slowly until
clear, adding more hot water if necessary. Peel, core and quarter Canadiangrown
apples; put in buttered ·baking dish and pour over the Cooked tapioca
which has been seasoned with sugar, butter and nutmeg. Bake until the apples
are tender.
APPLE SPONGE PUDDING
Slice 6 Canadian-grown apples into a buttered pudding dish, pour ~ver' them
the following batter:-
1 tablespoon butter.
! cup eugar.
2 eggs.
~ cup of sweet milk.
2 cups flour.
3 teaspoons baking powder.
! teaspoon of salt.
Spice or flavouring.
Bake in a moderate oven and serve with cream or Lemon Sauce.
STEAMED APPLE PUDDING
4 to 6 sour Canadian-grown
apples.
1 cup flour.
t cup sugar.
2 teaspoons baking powder.
± teaspoon salt.
2 tablespoons butter.
! cup milk.
Wipe, quarter, core, pare and slice Canadian-grown apples; place in a
buttered baking dish; sprinkle with sugar and steam until nearly tender. Mix
remaining ingredients as Tea Biscuit . Pour over apples, cover and steam 25 to
35 minutes longer. Turn on a hot plate; the apples should be on top. Serve
with sugar and ·cream or Lemon Sauce.
SCALLOPED APPLES
3 Canadian-grown apples
(chopped).
! cup sugar
;\ tsp. cinnamon.
t tsp. nutmeg.
2 tbsp. lemon juice.
Grated lemon rind
2 cups buttered crumbs
± cup water.
Melt the butter and add the crumbs; mix the sugar, spice and lemon rind;
put ! of the crumbs in the bottom of a _buttered baking_ dish; then ! of the
apples; sprinkle with ! of t~1e sugar and spice. Repeat, sprmkle the lemon JUICe
over this and put the remammg crumbs on top. Bake 35 to 45 mmutes. Cover
during the first part of baking.
13
Try a Baked Apple for Breakfast
APPLE DUMPLINGS
1 cup fl.our.
t tsp. salt.
! cup water or milk.
! cup sugar.
2 tsp. baking powder.
2 tbsp. shortening.
4 apples.
Mix and sift the flour, baking powder and salt. Cut or rub in the shortening,
add the liquid, mixing to a soft dough. Roll on a well-floured board to
t of an inch thickness. Wipe, pare and core Canadian-grown apples." Cut dough
in squares, place apple in centre of square and fill the centre with sugar and
cinnamon. Moisten edge of dough. Draw dough up around apple to cover.
Pierce with fork to allow steam to escape. Steam or 'bake until ap.ple is tender.
Serve with sugar and cream or lemon sauce.
APPLE ROLY-POLY PUDDING
• Pare, core ll(nd slice, sour, Canadian-grown apples, roll a rich baking powder
dough ! inch thick. Lay the sliced apples on the dough and roll as for jelly
roll; tuck in the ends and prick deeply with fork. Place on a plate dredged
with flour; cover with a cloth and steam 45 minutes. Serve with sugar and
cream or a sauce.
COTTAGE APPLE PUDDING
t cup butter-. 1 cup sugar.
1 egg. ! cup milk.
1~ cup flour. 3 tsp. baking powder.
t tsp. salt. Sliced Canadian-grown apples.
Mix as plain cake; butter pudding dish, place sliced apples in the bottom
of the dish, pour the batter over them and bake in a moderate oven 35 minutes.
Serve with lemon sauce.
DUTCH APPLE CAKE
2 cups flour. ! tsp. salt.
3 tsps. baking powder. t cup butter.
1 egg. ~- rnp milk.
2 sour Canadian-grown apples. 2 tbsp. sugar.
t tsp. cinnamon.
Mix and sift t.he dry ingredients, except the sugar and cinnamon, cut or rub
in the butter, add the milk and beaten egg gradually. Spread t inch thick on
a shallow buttered pan. Pare and cut the apples in sections lengthwise and
set in rows -on the dough with the sharp edges pressed lightly into the dough;
sprinkle the top with sugar and cinnamon, bake in a hot oven 25 to 30 minutes.
Serve hot with lemon or h:ud sauce.
HARD SAUCE
! cup butter.
! tsp. lemon juice.
Cream the butter, add the sugar
flavouring and chill. · Serve cold.
FRITTER BATTER
1 cup sugar.
t tsp. vanilla.
gradually and beat thoroughly;
2 eggs. 1 cup flour.
A speck of salt. 2 tbsp. melted butter.
t cup cold water. 1 tsp. sugar.
add the
Stir salt iu egg yolk, a.dd butter slowly, then sugar, and when well mixed
stir in the flour slowly.Then add the water a little at the time. Beat well,
set aside in a cold place for 2 hours, then fold in the beaten whites of eggs.
The 'batter must be thick. If not soft enough add white of another egg.
14
When Ordering Food Supplies, Write Apples Firsl
APPLE FRITTERS
. ~are,. core and quarter Canadian-grown apples; roll in powdered sugar and
d1p m fntter bat~er. Before sugar ~as time to dissolve, fry in deep fat like
doughnuts. Roll m powdered sugar JUSt before serving. Serve hot.
APPLE SAUCE CAKE-I
1 cup white sugar.·
-! cup butter.
Pinch of salt.
H cups apple sauce made from
from Canadian-grown apples.
Beat sugar, salt and butter wel_l together then add apple sauce; mix 2 cups
flou;, ! tsp. cloves, nutmeg and c1nnamon, 2 tsp .. baking soda, 2 cups seeded
raisins and add to the apple sauce mixture. Mix well and bake in a moderate
ov·en about 40 minutes.
DRIED APPLE FRUIT CAKE
1 cup butter. t cup dried sour Canadian-
3 cups molasses. grown apples.
1 cup stoned raisins. 1 tsp. baking powder.
1 tbsp. ground cinnamon. 1 tbsp. mace.
1 tbsp. lard. 1 cup sugar.
1! pounds flour. 3 tsp. baking soda.
Juice of 1 lemon. 1 egg.
1 tsp. ground cloves. Pinch of salt.
Soak the apples in water over night. Next morning drain, and chop. Put
in a sauce pan with the molasses and spices. When they start to boil, put them
a little aside where they will stew gently for 20 minutes, stirring nccasionally
to prevent scorching; set aside to cool; cream the butter and sugar; when the
molasses and apple mixture is cold, stir in the butter, sugar, egg, flour and
baking powder. Beat hard for 3 or 4 minutes, dissolve the soda in a few drops
of boiling water; flour the raisins; then add soda to the apple mixture; mix
thoroughly and stir in the raisins lightly and quickly. The batter should be
thick enough to drop, not pour, from the spoon. Put into large loaf pans lined
, with well-greased thin paper. Fill i full and bake in a moderately quick oven.
After 15 minutes, when the cake should be set, turn off all excessive heat, put
a brown paper over the top and bake slowly about 45 minutes. If the oven
is too hot, the cake will crack and be heavy. Test with !!- knitting needle and
when it comes out perfectly dry the cake is finished. This is an excellent cake
and economical.
RICE WITH APPLES
2 cup rice. 3 eggs. t. cup sugar. 2 Canadian-grown apples
! cup milk. (steamed).
Pare and core the Canadian-grown apples; cut in eighths and cook until
soft. Steam the rice; add the well-beaten yolks of eggs and sugar; mix well;
add cooked apples; fold in the stiffly beaten whites and bake 30 minutes in a
well buttered baking dish. Serve with cream.
APPLE PIES
GENERAL RULES
Pastry is mostly flour and fat. It is hard to digest even at its best and when
.served should be light, flaky and tender.
· The l:ghtness of pastry depends upon the air enclosed in it; its flakiness
upon the kind and amount of shortening and the method of mixing.
The essentia1s of good pastry are:-
15
The Right Way! More Apples, Less Meat
(1) Good shortening.-Lard, butter or a combination of butter and beef
dripping is suitable.
(2) Ice water. It is important that the ingredients be mixed cold.
(3) Pastry flour, which has more starch, makes a drier and more tender
crust than bread flour.
( 4) Salt, to flavour.
(5) Baking powder, to make the pastry lighter.
Proportion of ingredients. Use t to ! as much shortening as !lour and
enough ice water to make a stiff dough.
PLAIN PASTRY
1-! cups pastry flour.
1· to -! cup shortenirg.
Ice water to make a stiff dough.
-! teaspoon salt.
t teaspoon baking powder.
Mix and sift the dry ingredients; rub in half the shortening. Add the ice
water and roll out the dough on a floured board. Put the remaining butter on t
of top in small pieces. Fold pastry, pat and roll out, repeat several times.
This amount makes 2 crusts.
APPLE PIE-I
4 or 5 sour Canadian-grown A few gratings of lemon rind.
apples. ! cup sugar.
t teaspoon grated nutmeg. -k teaspoon salt.
1 teaspoon butter. 1 teaspoon lemon juice.
Line pie plate with paste. Pare, core and cut apples into eighths; put a
row around plate -! inch from edge and work towards centre until the plate is
covered; pile on remainder. Mix sugar, nutmeg, salt, lemon juice and grated
rind and sprinkle over apples; dot over with butter. Wet edge of under crust,
cover with upper crust and press edges together. Bake 40 to 45 minutes in
moderate oven.
A very good pie may be made without butter, lemon juice and grated rind.
Cinnamon may be substituted for nutmeg.
Dried Canadian-grown apples may be used in place of fresh apples but they
should be soaked over night in cold water.
APPLE PIE-II
Line a pie plat.e. with good paste; fi ll with thin slices of Canadian-grown
apples, sprinkle with ~ cup sugar which has been mixed with 1 teaSP.OOn flour
and a pinch of salt. Cover with upper crust and bake in a moderate oven until
the apples are tender.
APPLE PIE-III
Line a deep pie plate with good paste. Pare, core and chop 1 quart of tart
Canadian-grown apples; mix with them 1 cup of granulated sugar mixed with 1
tablespoon flour and a pinch of salt. Squeeze the juice of 1- lemon evenly
through the apple. mixtme and fill the pie plate; dot with small pieces of butter.
Lay t inch strips of pastry across the top, crossing them in diamond shape.
Bake in moderate oven until the apples are tender.
APPLE PIE-IV
4 or 5 sour Canadian-grown
apples.
teaspoon nutmeg or cinna-mon.
teaspoon butter.
-! cup sugar.
-k teaspoon salt.
1 teaspoon lemon JUICe and a
few gratings of lemon rind.
Place in small earthen baking dish and add hot water to prevent apples
from burning. Cover closely and bake 3 hours in a slow oven when apples wi!l
16
Try an Apple Pie as Mother Used to Make it
be a dark red colour. Brown sugar may be used instead of white sugar, a little
more being required. Cool and bake between two crusts.
RUSSIAN APPLE PIE
Bake 8 large tart Canadian-grown apples; rub through a sieve, chill. Add
l cup sugar and the whites of 5 eggs beaten stiff with a few grains of salt. Beat
the mixture until very light and white, and bake in a buttered pudding dish about
20 minutes. Serve hot with cream and sugar.
MOTHER'S APPLE PIE
Fill the space between the crusts with Canadian-grown apples, sliced thin
rounding up the slices so as to make a very full pie. Add 2 or 3 tablespoons of
water and bake in a slow oven. When cooked, with a sharp knife cut around pie
between the 2 crusts and carefully lift off the upper crust; add ~ cup of sugar, a
few grains of salt, a tablespoon of butter and a little nutmeg. JY.[ix thoroughly,
and spread evenly over the crust. Replace the upper crust, pressing it dow.n to
meet the apples, if necessary, and sift powdered sugar over the top. Serve, when
slightly cooled, with cream and sugar.
ENGLISH APPLE PIE
Butter a shallow agate dish, deeper than a pie plate; fill the dish with sliced
Canadian-grown apples. Sprinkle with a cup of sugar, ~ teaspoon salt, a little
nutmeg or cinnamon; add 2 tablespoons butter in bits and 3 tablespoons of cold
water. Cover with pastry and bake 40 minutes. Serve with cream.
FAIRY APPLE PIE
Core, quarter and steam 4 large tart Canadian-grown apples; rub through
sieve, sweeten to taste and chill. Beat the whites of 3 eggs stiff, add the apples
and flavour to taste; beat again. Turn into a half-baked pastry shell and finish
baking. Serve hot, with plain or whipped cream and sugar.
DATE AND APPLE PIE
Line a plate with a rather rich crust; fill it with a mixture of chopped dates
and Canadian-grown apples. Sprinkle over t cup of sugar and 1 teaspoon cinnamon,
add 2 tablespoons water. Cover with a top crust and bake in a moderate
oven about ! hour.
DRIED APPLE PIE
Wash the dried Canadian-grown apples thoroughly; soak over night in cold
water; stew until tender. Rub through a sieve; add sugar, a little lemon rind
and about 1 teaspoon buttter. Fill and bake as any other pie. Serve warm with
sweetened cream.
APPLE CUSTARD PIE
Heat a pint of milk steaming hot; add it gradually to 3 eggs, slightly beaten,
mixed with 3 tablespoons of sugar, a pinch of salt, a little nutmeg; mix
thoroughly. Grate 1 cup of apple, using mellow slightly tart Canadian-grown
fruit. Add to the milk mixture and bake in a slow oven without an upper crust.
If tlie pie is baked too quickly the apple will separate from the milk.
APPLE AND COCOANUT PIE
Line a deep plate with plain pastry. Pare, core and slice Canadian-grown
apples, sweeten and flavour to taste with sugar and cinnamon or lemon. Sprinkle
the pastry with well shredded cocoanut, fill with the apple mixture and bake
until the apples are tender. When almost finished sprinkle with cocoanut but
do not leave in the oven long enough to brown.
17
Apples Hermetically Sealed from Pathogenic Germs
POT APPLE PIE
Pare and quarter 8 nice tart Canadian-grown apples (Greenings are best);
slice in strips about t pound fat salt pork; and mix a nice light biscuit dough.
Then take an iron kettle and lay strips of the pork across the bottom about t inch
apart; put on that loosely some of the quartered apples, then sugar and cinnamon;
slice your biscuit dough in strips about the same as the pork and crosswise,
leaving about an inch between each strip. Repeat this operation until you have
used up your material having biscuit dough on top. Then pour down the side of
the kettle, carefully, a cup of boiEng water, cover and slowly cook for 11 hours,
adding ·boiling water when necessary. This is delicious ·when served with
whipped cream.
BEATING AND BAKING A MERINGUE
Beat the whites of fresh eggs until stiff, add to each white 1 tablespoon
powdered sugar; beat until so stiff that it can be cut with a knife; add 2 drops of
Vanilla flavouring. Spread or drop on the pie and bake in a slow oven until a
delicate brown. Too much sugar causes a meringue to liquify, if not baked
long enough the same effect is produced.
APPLE SALADS
BAKED APPLE SALAD
Bake firm Canadian-grown apples until thoroughly tender. Stuff the centres
with nuts and raisins and serve with ·salad dressing or whipped cream.
WALDORF SALAD
Mix 1 cup tart Canadian-grown apples with 1 cup of celery and t cup
of walnuts. Cut the apples and the celery in small dice and combine wi~h
mayonnaise or cream dressing. Add walnuts just before serving. Garnish with
celery tips. This salad may be served in apple cups.
GREEN PEPPER AND APPLE SALAD
Combine 1 cup celery, cut in dice, with 1 cup of tart Canadian-grown
apples cut in dice and 1 cup of green peppers with boiled or mayonnaise
dressing. Garnish and serve in the usual way.
APPLE SALAD
Cut in dice 1 pound of cold veal or pork and 2 large tart Canadi•an-grown
apples. Add 2 chopped pickles, 1 tablespoon of olive oil, 1 tablespoQn of
vinegar, salt and pepper and mix with mayonnaise dressing.
APPLE AND BANANA SALAD
Slice bananas and roll in lemon juice and sugar. Mix with an equal amount
of sliced Canadian-grown apples. Serve with boiled dressing or with mayonnaise
dressing.
APPLE CHICKEN SALAD
Take 6 ripe Canadian-grown apples, scoop out the centres. Fill them
with cold cooked chicken, minced fine, and seasoned with finely minced green
peppers and salt. Add enough cream to moisten. Place apples in a steamer
and cook until almost tender. Place them on ice and serve with mayonnaise
and lettuce.
APPLE AND CELERY SALAD
Pare core and cut into cubes mellow Canadian-grown apples. Mix wi.th
t or an· ~qual amount of celery cut in small cubes. Add a little salt. Mix with
mayonnaise or boiled dressing and serve on lettuce leaves garnished with celery
tips.
!8
•I
Apples, the Cheapest Medicine You Can Buy
------~---------------------------------------- ------
APPLE, ORANGE AND PEACH SALAD
Cut into cubes equal parts of Canadian-grown apples, peaches and oranges.
Mix with cream or boiled dressing. Serve in apple or orange cups or on lettuce.
APPLE AND DATE SALAD
Cut in dice pared Canadian-grown apples. Cut dates into similar pieces,
using t as much date as apple. To each pint of material add 2 tablespoons
olive oil and mix well. Let stand in cool place closely covered for half an
hour. Turn into bowl lined with lettuce leaves, add 1 tablespoon lemon
juice. Serve with bread and butter at luncheon or supper.
APPLE AND CHEESE SALAD
Mix chopped pecans with twice their bulk of cream cheese, adding a little
thick cream to blend the mixture. Season with pepper and salt and make into
tiny balls. Pare mellow tart Canadian-grown apples, core and slice acro~s
in centre into rings about ~ inch thick. Arrange rings on lettuce leaves and
place several cheese balls in the centre. Serve with cream or salad dressing.
APPLE PEANUT SALAD
Pare, core and cube slightly acid Canadian-grown a;pples. Mix them with
half as much cubed celery. Mix a dressing of peanut butter using 5 tablespoons
lemon juice to 1 tablespoon peanut bu-tter. Mix dressing through the
apples and celery and season with salt and cayenne pepper. Chill and serve
on lettuce; garnish with peanuts.
RED APPLE SALAD
Scoop out the centres of bright red Canadian-grown apples so as to make
them into cups. Put them into water containing a little lemon juice until
ready to fill them. Mix equal parts of the apple pulp with celery, grape fruit
and cream dressing. Refill the apple cups. Garnish with Maraschino cherries
and serve on lettuce leaves.
BRAZILIAN SALAD
Remove skins and seeds from white grapes and cut i-n halves lengthwise.
Add an equal quantity of Canadian-grown apples pared, cored and cut in
small pieces, shredded fresh pineapple and celery cut in small pieces. Then add
± quantity of Brazil nuts, broken in pieces. Mix thoroughly and season with
lemon juice. Moisten with cream or mayonnaise dressing.
BOILED DRESSING
~ teaspoon salt.
Cayenne.
1 tablespoon flour.
1 tablespoon butter. t cup vinegar.
1 teaspoon mustard.
1 tablespoon sugar.
1 egg.
~ cup boiling water.
Mix dry ingre\lients thoroughly. Add butter and egg slightly beaten; then
gradually add boiling water. When thoroughly blended, add the vinegar slowly.
Cook over boiling water, stirring constantly, until the ffilixture thickens. .Strain
and cool. If desired, dressing may be thinned with cream.
CREAM DRESSING
Yolks 2 eggs.
1 tablespoon sugar.
~ teaspoon salt.
1 teaspoon mustard.
Pepper.
2 tablespoons vinegar.
2 tablespoons butter.
Cayenne.
1 cup cream whipped until thick.
B'eat eggs, add vinegar slowly, sugar, butter and seasoni.n.:r~. Cook over
hot water; stirring con.Stantly, until thick and smooth. Cool. B~at in whipped
cream just before serving.
19
You Cannot Afford to be Without Apples
APPLE RELISHES
APPLE OR GREEN MINCEMEAT FOR PIE
1 ~ quarts sliced green tomatoes.
· 1 chopped orange.
3 cups medium brown sugar.
2 tablespoons mixed ground
spice.
2 cups chopped tart Canadiangrl'lwn
apples.
1 pound raisins.
Sprinkle tomatoes with salt and let stand over night; then drain and chop
fine. Add apples and · orange; simmer 2 hours, then add remaining · ingredients
and simmer 1 hour. As this will keep indefinitely, if canned as usual in sterile
jars while boiling hot, a larger quantity can be made at a time .
..... lCKLED APPLI:S
-!- peck tart Canadian-grown ·
apples.
1 ounce stick cinnamon.
2 lbs. brown sugar.
1 pint cider vinegar.
Boil sugar, vinegar and cinnamon 20 minutes. Wipe, quarter, pare and
core Canadian-grown apples; if large cut in eighths; stick 2 or 3 whole cloves
in each piece of apple. Put ~nto syrup, cook slowly until tender being very
careful not to bre!!.k. Put in only enough apples to cover the bottom of the
saucepan. When these are finished remove and continue in the same way
until all are cooked. Pour syrup over them.
SPICED 1\PPLES
7 lbs. Canadian-grown apples.
% ounce stick cinnamon.
t ounce ginger root.
1 pint cider vinegar.
Thin shavings of rind from 1
a lemon.
Whole cloves.
% ounce whole al lspice.
3 lbs. brown sugar.
t cup water.
Wipe, quarter, pare and core the apples; stick 3 cloves in each quarter.
Mix remaining spices, divide into 2 parts and tie in small pieces of cheese
cloth. Make a syrup by heating sugar, vinegar, water, ·spices and lemon rind.
When it boils add apples and heat to boiling point. Remove from the fire and
turn carefully into stone jar. Let stand 24 hours. In the morning drain the
syrup from the apples. Heat it gmdually to boiling point, then pour over
fruit and let stand again 24 hours. Repeat this for 4 consecutive days. The
last day cook the syrup down until there is just enough to cover the fruit. Add
the fruit, heat again to boiling point, return to jar and cover. To finish in
one day cook the apples in the syrup until tender, drain, then cook syrup slowly
down to the required amount. Add fruit and finish as above.
APPLE CHUTNEY
12 sour Canadian-grown apples.
3 peppers-1 red.
1 pint cider vinegar.
-! cup currant jelly.
Juice 4 lemons.
! teaspoon Cayenne.
1 mild onion.
1 cup seeded and chopped raisins.
2 cups sugar.
1 tablespoon ground ginger.
1 tablespoon salt.
Chop the apples, onion and peppers very fine, add the vinegar and jelly and
let simmer 1 hour, stirring often; add the other ingredients and cook another
hour, stirring constantly. Store as canned fruit.
20
Canadian-grown Apple Day is Every Day
CRABAPPLE RELISH
6lbs. Canadian-grown crabapples
(cored and chopped).
2 oranges (grated rind and jUJice)
6 lbs. sugar.
1 teaspoon ground cloves.
1 lb. ra1sms (seeded and chopped)
1 teaspoon cinnamon.
1 pint cider vinegar.
Cook crabs, raisins and vinegar until soft; add sugar and spice and cook,
stirring frequently, until thick. About 10 minutes before ·removing from the
heat add the orange rind and juice.
APPLE CATSUP
Quarter, core and pare 12 sour Canadian-grown apples. Put in a saucepan,
cover with water and let simmer until soft-nearly all of the water should be
evaporated. Rub through a sieve and to each quart of pulp add the following:-
1 cup sugar. 1 teaspoon cloves.
1 teaspoon mustard. 2 teaspoons cinnamon.
1 tablespoon salt. 2 cups cider vinegar.
2 grated onions.
Bring the catsup to a boil and let simmer gently for 1 hour. Bottle, cork
and seal.
APPLE RELISH
3 Jbs. diced Canadian-grown 3 lbs. sugar.
apples (leave skins on). 1 lb. raisins.
1 lb. pecans. 2 orang_€§,
Grate the oranges, then cut in small pieces. Cook all slowly for 1 hour,
adding the nuts 5 minutes before removing from the stove.
SPICED CRABAPPLES
Seiect round Siberian or Transcendent crabs with the stems on. Boil 3 lbs.
brown sugar, H pints of cider vinegar, 2 ounces stick cinnamon, about 20 minutes.
Drop a few crabapples into the syrup, turn and cook until tender, remove and
place in jars. Continue until the apples are all used. Boil the syrup down and
pour over the fruit.
SAUSAGES AND FRIED APPLES
Prick the sausage well with a fork. Place in deep frying pan; pour in
enough boiling water to cover bottom; cover and cook over a moderate fire.
When the water evaporates remove, cover and turn several times that they may
be nicely browned. Turn onto a platter. Core a number of large tart Canadiangrown
apples. Cut them in rings an inch thick and fry in the sausage fat. Garnish
the sausage with apples and serve.
APPLE AND GINGER CHIPS
Cut 8 pounds s~eet Canadian-grown apples into small pieces. Don't pare
them. Add 4 pounds sugar, t pound preserved ginger; let stand 24 hours. Add
4 lemons, cut into small pieces, rejecting seeds. Cook slowly for 3 hours. Put
into glasses or stone jars; cover with paraffin.
TO DRY APPLES
Select sound Canadian-grown apples that have matured. Pare, core, quarter
and slice lengthwise. String and dry near the fire or spread on frames covered
with muslin and let dry in the sun. If the winter apples are not keeping well it
is a good plan to dry them to prevent waste. Although some have a prejudice
against dried apples they can be made very palatable with a little care.
21
Why Not Start the Apple Habit Now?
APPLE JELLY
Wash the Canadian-grown apples, remove the stems and dark spots; cut into
fourths but do not pare or core. Add just enough water to cover the apples and
cook until the fruit is soft and crushes. Drain through a jelly bag. The pulp
that remains may be put through a colander with more fruit for flavouring and
used for jam. For the jelly, measure the juice and add an equal amount of
sugar. Boil the juice slowly for 20 minutes, remove the scum and add the
heated sugar. Boil about 5 minutes, or until it jells. Pour into hot sterilized
glasses and seal when cold.
Crabapple jelly is made in a similar way.
APPLE AND RHUBARB JELLY
Cut Canadian-grown ·apples into quarters. To every pound of apples add 1
cup rhubarb juice. Let simmer until apples are soft. Strain through a jelly
bag without pressure. To each pint of juice add 1 pound sugar. Boil slowly,
removing all scum until it will jell. Pour into tumblers and seal with paraffin.
APPLE JAM
Peel and core -! peck Canadian-grown apples; put through a food chopper
together with 2 lemons and -! cup preserved ginger or ginger root. Weigh and
add ~ as much sugar and ! cup water. Simmer until thick and rich-about 2
hours. Pour into clean hot sterilized glasses.
GLACE APPLES
2 cups sugar.
i teaspoon cream of tartar.
1 cup boiling water.
i cup vinegar.
Boil water, ·sugar, cream of tartar and vinegar, without stirring, until the
svrup changes colour slip:htly and is very brittle when tried in cold water.
Remove from fire and place over hot water. Wash and polish small whole red
Canadian-grown apples; dip whole in syrup seeing that each apple is well coated
with syrup; remove from the syrup and place on waxed paper till hard. · These
are nice for Hallowe'en or children's parties.
CANDIED OR GLAZED APPLES
2 cups sugar.
Lemon juice.
1 cup boiling water.
Wipe, pare and core tart Canadian-grown apples; cut in eighths lengthwise.
Make a heavy syrup by boiling sugar and boiling water 5 minutes; add lemon
juice and apples; cover and cook slowly, putting in only enough apples to cover
the bottom of saucepan. Remove as soon as tender and clear. Roll in granulated
sugar each day till pieces will take no more sugar. These are particularly
nice with other confections. ·
Ottawa: F. A. Acland, Printer to the King's Most Excellent Majesty, i923
22
APPLE RECIPES
FRUIT BRANCH
«][;>
G. E. MciNTOSH
COMMISSIONER
Bulletin No. 35
:;
\'
:I I
~1 .. '
1' •.'...
j • '
,•
PUBLISHED BY DIRECTION OJI' THE
HON. W. MOTHERWELL. 1M INISTER OF AGRICULTURE
OTT~ A. 1923