FOR APPLES.

Hawera Star, Volume XLV, 2 January 1926, Page 15

FOR APPLES.

Apple Ginger.—Required : 41b of apples, 4lb of sugar, 13 pints of water, 4oz of whole ginger, 4 lemons. Peel, core, and quarter the apples, then weigh them. Bruise the ginger, and put it into a pan with the water, sugar, and lemon juice. Stir until the sugar has melted, then bring to the boil, put in the apples, and simmer until they look clear; they should not he allowed to break ,and take from three-quarters to one hour to cook. Remove the pieces of ginger, put the apples into pots, and pour the syrup over. Cover like jam. Apple Chutney.—6lb apples, loz salt. Jib onions, loz garlic, 4oz ground ginger, Joz chillies, 2oz mustard seed, 4oz raisins, 1 quart vinegar. Wash the apples, cut them in quarters without peeling or coring, and put them into a nan with the vinegar and four tablesooonfuls of moist sugar, and boil until the apples are tender. Then rub through a sieve. Return the puree to a pan with the stoned and chopped raisins, and stir until boiling. Peel and slice the garlic, onion and chillies. Pound all these ingredients with the ground ginger, salt, and mustard seed, until it forms a sort of paste, and stir it into the apples when they are cold, mixing well. Put the mixture into bottles; cork securely. Store in a dry place.