In season: non-keeping, July to September; keeping, October to May.

The apple is the most useful of fruits. It supplies the cider counties with their ordinary beverage, and, cooked, furnishes us with an excellent food for old people and children. Every housemother will value the apple, and knows well its uses. Apples may be kept on shelves with straw under and over them, nicely covered. They must not touch each other, and should be often turned and examined. They must not be left in too cold a place as they will freeze, and if they thaw in the light are apt to decay. Keep them, if possible, not frozen. They should also be kept in a distant part of the house, or an out-door shed or room, as the smell of kept apples is extremely disagreeable and penetrating. There are many good keeping apples. The French crab has been known to keep for three years. The golden reinette and old nonpareil keep well.

Apples and pears are better kept between two layers of cotton wool - this is the American mode of keeping them. Choose apples by weight; the heaviest are the best, and large apples save the waste of peeling and coreing.

Dessert Dishes Of Apples

Take twelve large green apples, green them as for preserving, and put them on a tin plate or dish; whisk the white of six eggs to a very stiff froth, rub them over with it, sift loaf sugar over them, and put them in the oven until they look bright and sparkle like frost; then take them out and arrange them carefully in the dish you intend to serve them on, pour some good custard round them, and stick a flower on every apple.

Apple Love-Knots

Take the pulp of the apples after the juice has been taken from them, rub them through a sieve, weigh it, and put it into a pan, stir it well over the fire until it boils, then put to it half the quantity of white sugar sifted; let it come to a boil; then pour it on a large flat dish, and run it about the thickness of a crown piece, put it into a cool oven, and when dry cut it into long strips with a paste cutter and twist them into knobs. Put them in a tin or glass in a very dry place. You may put cochineal to some of the strips.