dish, with cream and sugar; baked like fresh apples; in apple salad,
often served for lunch or supper; as a relish with roast pork--the
apples may be fried in the pork fat or the cores may be cooked with
roast pork for flavoring; and for apple dumplings, deep apple pie and
other desserts in which whole apples are desirable. The sirup of
canned whole apples can be used for pudding sauces or fruit drinks.

Apples are another hard fruit which require blanching, as it greatly
improves their texture and appearance.

Apples and some other fruits, such as pears and quinces, have a
tendency to turn brown when allowed to stand after they are cut. To
prevent their discoloring the pieces may be dropped into mild salt
water as they are pared and sliced. Let them stand for five minutes,
then wash them in clear water and pack. Use a thin sirup for canning
apples.

Summer apples are not firm enough to keep well when canned. They cook
up and lose flavor. They may, however, be canned to be used in a short
time. Windfall apples may be pared, cored and sliced, using water, and
only a small quantity of that, instead of sirup, and canned for pies.

To be able to can windfall and cull apples and thus have them for home
use through the entire year is a great advantage to all farmers who
grow them. They can be sold on the market canned when they would not
bring a cent in the fresh state.

The windfall and cull apples may be divided into two grades. The
first grade would include the whole reasonably sound fruit; the second
grade the worm-eaten, partially decayed and injured fruit. Do not can