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Apples Dried, Their Wholesomeness as Food, and Manner of Cooking
The Indiana Farmer recently made a lengthy plea for dried apples, from which I condense the necessary points to a full understanding of the subject. It says:
" Dried apples are not only a cheap article of food, but very wholesome; and if the girls will pay attention, I will tell them how to cook them, " etc. These two points being admitted, their cheapness and wholesomeness, I can now condense very much, still retaining everything essential. Cook but few at a time, as they become flat, or stale, by long standing. Take only 1/3 as much bulk as you need when cooked, as they swell very much. Put them into a pan of milk warm water 10 to 15 minutes; then mash thoroughly, and carefully examine every piece to see there are no worms in them, especially so if they were dried upon strings; rinse nicely, and place in a porcelain kettle, or in a tin pan, and cover handsomely with cold water; cover tightly and slowly bring to a boil, having hot water to replenish with if more is needed. When tender, but not mushy, add sugar to taste. If stewed too long they shrink and turn. dark. Have plenty of juice, and sugar to make them rich, but not to deaden the flavor of the apples, and you have a dish better than half the canned fruit in use.
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