Still the Best Health Slogan

New Zealand Herald, Volume LXXVII, Issue 23618, 30 March 1940, Page 6 (Supplement)

Still the Best Health Slogan

"An Apple IN these days of scarce and expensive fruit, with threats of import restrictions on even such an imaluable and important item of diet as pineapples, it is at least a couiloit to reflect that apples also are valuable from a health standpoint, and that they at all events can be grown in our own gardens or bought at reasonable prices all over New Zealand. The raw iruit is, ot course, the best, but there aie manj other delightful ways of making good use of it, quite apart from roasting, stewing and making pies. Apple Wine Apple wine is well worth making, as everyone who has tasted the Nelson variety knows. It has a delicious flavour, something like champagne. Cut the apples into small pieces, put them into a pan, and pour over a pint oi cold water to every 31b. of apples. Leave for 1 or 5 days, each day pressing out as much juice as possible. Strain through a cloth, and to every gallon ol liquid add ot sugar. Stir well, and, when the sugar has dissolved, put into a cask to lerinent. \\ hen it has worked a lair time, bung it down. Should the fermentation continue, lilt and hung and drop in a lew pieces of isinglass. Bottle oil in six months. Apple Cider Cut up HU). apples. Add 3 quarts boiling water and let stand for 3 days, stirring occasionally. Strain and add j flip sugar and 1 cup sultanas. Stand ;21 hours, stirring occasionally; strain and bottle. It can he used in 3 days. Apple Butter To every 3 peeks of tart cooking apples, alter they are peeled-and quartered. allow I'll), brown sugar and 2 gallons water; sometimes a Tittle more is necessary, lioii the sugar and water, then add apples. After they begin to boil stir constantly till the butter is done. Test by putting a little ill a saucer if no water appears round it the butter is ready for flavouring with cinnamon and nutmeg to taste. Make the pots very hot; put butter in. covering at once; it should keen well. A smaller quantity may be made in proport ion.

Apple Jelly Cut up apples (which should be on the green side —(iranny Smith make the best, jelly). Allow 1 pint of cold water to each lib. of fruit, boil to a pulp, strain through a jellyhag; add Jib. of confectioners' sugar (.brewers' crystal if available), to each pint juice, and boil till it jells. Ripe Tomato and Apple Jam Two parts ripe tomatoes. ] part apple peelings, cores and apples, same amount of water as lor jelly. Moil them all together till soft; put through a colander, and allow 1 cup pulp to a cup of sugar. Boil till it jellies. This tastes very much like raspberry jam. Apple Pear and Ginger Conserve Pare, core and cut about (> pears into eighths. Cut these in thin crosswise slices. Measure 2 cupfuls, firmly packed. Prepare 2 cupfuls of tart apples in the same way. Mix with 1-3 cupful chopped preserved ginger, the grated rind of 1 lemon, the juice of 2. and 1 cupful of water in a large saucepan. Bring to the boil, and simmer •"> to 10 minutes until fruit is tender, but not mushy. Add 7 cupfuls sugar. Bring to full, vigorous boil for 1 minute, stirring constantly before and while boiling, liemove from heat, stir in a half cupful liquid pectin, stir and skim hv turns to cool slightly and prevent floating of fruit. Bottle and seal as with jam. Sulphur Preserved Apples Lino a butter box with grease-proof paper. I'eel and core applesr cutting out any bruises or blemishes. Slice into butter box, leaving space in middle for a tin with a tablespoon of sulphur. When you have sufficient apples, pour a little methylated spirit or embers on the sulphur and light carefully. Cover with clean sack and leave for _4 hours, but no longer. Then place in clean jars and screw down. Note. —A small tin under the one containing the sulphur is a good idea. See that the sulphur is not near enough to the top of the tin for the flame to catch the sack.