FRUIT FOR PRESERVING.
Peaches and Nectarines.—Peel very thinly. Leave whole. —Gut in halves or into slices as desired. Apples and Quinces. —Peel, core, and cut into slices. Pears. —Peel, core, cut into halves or slices. Apricots.—Leave whole or cut into halves. Gooseberries. —Top and tail. Black and Bed Currants. —Remove stalks.
Cherries, Raspberries, Loganberries Blackberries or Plum.—Leave whole.
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Bibliographic details
Horowhenua Chronicle, 3 February 1932, Page 2
Word Count
58FRUIT FOR PRESERVING. Horowhenua Chronicle, 3 February 1932, Page 2
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