The new Annie Dennis cook book

To Keep Apple Cider Sweet Keep the cider for twelve hours. Put in brass or porcelain kettle and add one teacupful of sugar to each gallon of cider; boil five minutes, skimming all the time. Put in jugs and seal while hot. This will keep in a cool place, and is very much better than the fresh cider. Spiced Apples Eight pounds of apples, pared and cored, six pounds of sugar, one gallon of vinegar; if the latter is verystrong use seven pounds of sugar. Add cinnamon, cloves and spices to taste. Boil the vinegar and spices together, and put in the apples while boiling ; let them remain until tender, or about twenty minutes. Place the apples in jars and pour over them the boiling vinegar. Having made a syrup of the sugar meanwhile, fifteen or twenty minutes after pouring in the vinegar, pour in the syrup over them, boiling hot ; then close immediately. Must have hard, firm apples. Chutney Pare and quarter one dozen large, sour apples, and chop fine, together with two green peppers, from which the seed have been removed, one teacupful of stoned raisins, and two medium sized onions. Put the mixture into a porcelain kettle, with one quart of apple vinegar ; simmer two hours. Add two teacupfuls of sugar, and two teaspoonfuls each of salt, mustard seed, and ground ginger; cork while hot, and keep in a cool dark place. CRAB APPLES Preserves Peel the apples and drop them in water; when all are ready, place them in a porcelain kettle and let them just come to a boil; remove from the fire, pour them with the water into an earthen bowl and let them stand twenty-four hours. Then take them out of the water and with the small blade of a pocket knife remove the cores. Drain them and then pack in sugar, using one pound of sugar to each pound of fruit ; let them stand twelve hours, pour oflf the syrup and boil it twenty minutes, then put the apples in and let them boil until clear, when they will be ready to seal. Crab Apple Jelly Remove the stems, wash the apples and rub them well with a coarse cloth. Put them in a porcelain kettle, cover with water and let them boil until verytender; strain out the juice, return it to the fire and boil 10 or 15 minutes; then add one pound of sugar to each pint of juice and boil until it jellies; it will take only a few minutes. Crab Apple Pickle Peel and core the apples ; put them in a jar and pour over them hot vinegar, sweetened and spiced, as for peach pickle. Let it remain twenty-four hours, drain off the vinegar, heat, pour over the apples and seal. APRICOTS There is no fruit finer in flavor and none better suited for cooking than the apricot. It should be gathered when almost ripe ; never allowed to soften. Apricot Preserves Peel the apricot and take out the seed. Weigh the fruit and take an equal quantity of sugar; pack in an earthen vessel, using a layer of fruit and a layer of sugar until all is used; then let stand twenty-four hours, place on a fire in a porcelain or brass kettle, and boil until the apricots are transparent; take them out, put in jars, and if the syrup is not thick, continue to boil for a few minutes; then pour over the fruit and cover while hot. Keep in a cool place. Brandied Apricots