TO CORRESPONDENTS.
B.C.—Recipe for Parsnip Wine: 41 bs. parsnips, 31bs. sugar. |oz. mild hops, one tablespoonful fresh yeast, one slice of toasted bread, four quarts boiling water. Boil parsnips gently in the water for 15 minutes, add the hops and cook for 10 minutes longer. Strain, add sugar, let the liquid become luke warm, and put in the toast spread with the yeast. Let it ferment 36 hours, then turn it into a cask, which it should fill. As soon as fermentation ceases, strain into small bottles, cork securely, and store for at least one month before using. Subscriber asks for recipe for tomato pulp. Can a reader supply ? Can a reader send in reliable method of storing apples for winter use, other than pulping 1
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https://paperspast.natlib.govt.nz/newspapers/NZH19320220.2.159.57.15
Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21112, 20 February 1932, Page 6 (Supplement)
Word Count
126TO CORRESPONDENTS. New Zealand Herald, Volume LXIX, Issue 21112, 20 February 1932, Page 6 (Supplement)
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