TO-DAY’S RECIPE
. APPLE BUTTER, To every three pecks of tart cooking apples, after they are peeled and quartered, allow 91b. brown sugar and 2 gallons water; sometimes a little more if necessary. Boil the sugar and water, then add apples. After they begin to boil stir constantly till the butter is done. Test by putting a little in 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 the butter in, covering at once; it should keep well. A smaller quantitymay be made in proportion.
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Bibliographic details
Wanganui Chronicle, Volume 84, Issue 96, 26 April 1940, Page 8
Word Count
100TO-DAY’S RECIPE Wanganui Chronicle, Volume 84, Issue 96, 26 April 1940, Page 8
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