TODAY’S RECIPE
APPLE AND MINT JELLY Wash mint thoroughly. To one cup leaves packed solid add one cup boiling water. Set at back of stove and allow to steep for one hour. Strain through butter muslin, and squeeze to extract all the moisture. Test apple juice for pectin content. Boil for ten minutes. Add sugar (according to pectin test, usually about i cup to one cup fruit juice), and boil until jelly stage is reached (approximately five to ten minutes). To one dup of juice add one-half teaspoon mint infusion. Tint with green colouring .and pour into sterilized jars. Seal with paraffin wax and cover. SARAH.
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Bibliographic details
Southland Times, Issue 23736, 7 February 1939, Page 9
Word Count
106TODAY’S RECIPE Southland Times, Issue 23736, 7 February 1939, Page 9
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