. Better fruit. Fruit-culture. I9I4 BETTER FRUIT Pane BALTIMORE THE SOUTHERN GATEWAY Oar location and facilities are in the 4A class. We have also reservations in a new Cold Storage House for a number of cars of Box Apples—on which a liberal cash advance will be made. lo^:MirAouse" F. BORDER'S SON CO. Dried Apples—Select sounil. well m;i- tured fruit, p;iro, core and cut in rings. String and dry near the fire. If the winter apples are not keeping well it is a good plan to dry or can them to prevent waste. There is a time in the spring before fresh fruit when these apples will prov
. Better fruit. Fruit-culture. I9I4 BETTER FRUIT Pane BALTIMORE THE SOUTHERN GATEWAY Oar location and facilities are in the 4A class. We have also reservations in a new Cold Storage House for a number of cars of Box Apples—on which a liberal cash advance will be made. lo^:MirAouse" F. BORDER'S SON CO. Dried Apples—Select sounil. well m;i- tured fruit, p;iro, core and cut in rings. String and dry near the fire. If the winter apples are not keeping well it is a good plan to dry or can them to prevent waste. There is a time in the spring before fresh fruit when these apples will prove welcome. Al- though there is a prejudice against dried apples, they can be made very palatable with a little care. Candied Yellow Newtowns—Candied Jonathans—These two varieties were found to hold their shape and retain a fine flavor when candied. Pare, core and cut into eighths medium sized apples; drop a few at a time into a rich syrup composed of two cups of sugar to one-half cup of water, let sinnner gently until clear, remove and place on a plate to drain. Dry for a few hours then I'ol! in granulated sugar; let stand over night, then roll again. Repeat this process until they will not absorb any more sugar, then pack in tin boxes lined with oiled paper. These are delicious as a confection or to use in fruit cake or puddings in ijlace of other fruit. Wagener Apple Jelly—Slice apples, without lemoving cores, put into pre- serving kettle with wafer enough to cover. Cook gently until soft, di'ain and strain, then boil for ten minutes and add an equal amount of sugar. Stir till the sugar dissolves and boil (piickh- until it will form a jelly on a spoon or cold dish. I'our into sterilized glasses and cover with paralline. Jelly Made With Wagener Apple Skins —When making ajjple butter, marma- lade, etc., there will be a great man.\ skins left. To avoid waste these can be utilized for jelly. Cover them with water in a preserving kettle and cook rajjidly for half an ho
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