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APPLES—Dried and Evaporated, How to Cook.
A lady in one of the Rurals becomes enthusiastic over dried apples, and tells us how to cook them, with which the author so fully agrees that he gladly gives it a place. she also covers the ground of cooking the evaporated apples prepared by the manufactories, but they sell so high I am glad to be able to give a plan, in the next recipe, of drying at home so they shall be nearly if not quite equal to those of the manufactories. This lady says: " After the apples are well washed and rinsed in at least two waters, place them in a porcelain kettle or tin pan; fill the vessel nearly full of cold water; this, however, must depend on the size of
the vessel and the quality of the apples. Let them very gradually come to boiling, keeping them covered tightly. As soon as they are boiling put in as much sugar as you think will be required. I generally use a tea-cupful to 1 qt. of apples, measured before being washed.
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