"The story of Ruth and her younger sister, Lucille, who grow up haphazardly, first under the care of their competent grandmother, then of two comically bumbling great-aunts, and finally of Sylvie, the eccentric and remote sister of their dead mother. The family house is in the small town of Fingerbone on a glacial lake in the Far West, the same lake where their grandfather died in a spectacular train wreck and their mother drove off a cliff to her death. It is a town "chastened by an outsized landscape and extravagant weather, and chastened again by an awareness that the whole of human history had occurred elsewhere." Ruth and Lucille's struggle toward adulthood beautifully illuminates the price of loss and survival, and the dangerous and deep undertow of transience."--

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Excerpt from The Housekeeper's Apple Book: Over Two Hundred Ways, of Preparing the Apple The apple is without question the King of Fruits. While it is more easily digested when cooked, it is not difficult of digestion and is most delicious raw. Whether fresh, dried, evaporated or canned, the apple is a wholesome food, easily prepared, attractive and palatable at all times. Becaues of its rare keeping qualities people in the most remote parts are able to take advantage of its great food value. Apples vary in flavor and texture. They are often marketed before they are mature and the cooking and keeping qualities are thus injured. None of the soft, insipid apples are suitable for preserving; the sound, tart apples are the best for this purpose. Fine grained apples are best for sauce and butter, while the coarse grained varieties are best for marmalade. In the fall and early winter, apples are at their best, and spices need not be added, because their flavor cannot be improved, but towards spring the flavor becomes somewhat flat and is improved by the addition of spices or other flavorings. Always cook apples in earthen or granite ware utensils, and use silver, granite or wooden spoons for stirring. The use of the apple as a basis for practically all manufactured jellies and jams is well known. This is due to the large amount of pectose which it contains. There is no waste to a good apple. Even the paring and core may be utilized for jelly. Fruits are classified as flavor fruits and nutritive fruits. The apple comes under both of these heads. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.