TIMELY RECIPES by M. Eugenia Mc Kee

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Nov 19, 1901

TIMELY RECIPES.

By M. Eugenia Mc Kee

M. EUGENIA MC KEE.

(Hickory, N. C.)

APPLES or pears to keep well should be nicely culled, then spread on a floor in a cool room where no sunshine will touch them, or on shelves for the purpose. A layer of fresh dry straw underneath is well, to keep them from touching one another. But a superior way is to pack in large stone jars with clean, dry paper around each. Of course none but perfect fruit is thus treated. The top should then be well covered with four or five thicknesses of paper, to exclude air and frost.

If the fruit is to be carried any distance, to prevent bruising put a thick layer of paper between the layers of fruit; and instead of jars use baskets, well lined with heavy paper, and covered. Clothes hampers, or any covered basket or tub will do.

I recently saw a recipe for using bran to fill up the interstices, much as eggs are packed. It should be well dried, and the fruit should be dry also.

Never sweat apples previously to storing them. They should never be laid in heaps at all. The fruit is apt to retain a bad flavor. If they cannot be laid singly, lay at least thinly on a clean floor or on fine paper. Never use soiled paper having an odor. Free air should be admitted to them for several hours each day in dry weather. The rule is, Keep as cool as possible without freezing.

Grapes on the stem may be packed in bran, and kept in a cool, dry place for several months, if all imperfect ones are removed, and the bran is perfectly clean and dry.