WHISKY APPLES.
Required: One pound apples, Jib sugar, 1 lemon, juice and thinly-pared rind, quarter teaspoon or less each of ground ginger, cinnamon, quarter teaspoon vanilla essence, quarter cup whisky. Peel, core apples, put in pan with sugar, whisky, spices, etc., simmer 1 hour, turning apples carefully so that they do not break. They should be quite clear; take out carefully, put In wide-mouthed bottles or glass jars, boil syrup five minutes and pour over apples; cork and seal Ligiiily. Three pounds of apples may be made; allow ingredients in proportion.
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Bibliographic details
Waikato Times, Volume 107, Issue 17994, 12 April 1930, Page 15 (Supplement)
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91WHISKY APPLES. Waikato Times, Volume 107, Issue 17994, 12 April 1930, Page 15 (Supplement)
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