APPLE RECIPES.

Waikato Times, Volume 109, Issue 18344, 2 June 1931, Page 5

APPLE RECIPES.

The apple season is at its height. Apples of every sort and condition are pouring on to the market, and in some cases are selling for as little as 2s a half-case. Not many housewives know about apple jam, which is quite palatable and easy to make. This is the recipe:—Select acid fruit—ordinary cooking apples will do —peel, core and cut into small quarters. Cover lightly with water in a preserving pan and boil "gently for 1$ hours. To every pound of fruit add fib sugar and the juice of a lemon, boil again until it jellies when tested about an hour.

To Make Apple Jelly.—Choose cooking apples, wash and wipe, then cut in halves. Add just enough water to cover, and boil steadily until soft—this usually takes about two hours. Remove the pan from the Are and leave overnight. Next morning strain off the liquid, taking ca're not to disturb the pulp (this may make the jelly cloudy), measure into the pan, warm, and add equal quantities of sugar. Stir until the sugar is quite dissolved, and then no more. Skim carefully while cooking, add lemon juice or citric acid to taste, and boll again until it jellies, usually from i to 1 i hours. Care should be taken to avoid over-boiling. And now for some sweet recipes. Baked apples are very good for folk and a standby to the housewife. Let her try this way of doing them for a change:—Wash and core some medium-sized apples from the top end. Drop some stoned raisins or sultanas into the cavity, sprinkle with a little sugar, and bake.