To-day’s Recipe
APPLE GINGER. For this you want sour cooking apples. Feel, core and weigh them, and allow 31b of sugar and a pint and a half" of water to every 31b of the apples. ■ Cut them into quarters and halve the quarters again, throwing them into cold water (into which you have a little lemon juice) as soon as they are cut, to prevent them from turning brown. Boil the sugar and water in a preserving pan to make a syrup, and flavour this to your taste with ginger essence. Drain the apples, throw them into the syrup, and let them cook gently till they are transparent, but not broken. When they are take them-out with a spoon, put them into pots, and pour the syrup over them. Somo like to add a little grated lenion rind'and lemon juice to the syrup/
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Bibliographic details
Manawatu Times, Volume 61, Issue 45, 24 February 1936, Page 10
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143To-day’s Recipe Manawatu Times, Volume 61, Issue 45, 24 February 1936, Page 10
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