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Te Ao Hou, December 1955, Page 58

on and then turned back half a turn. 6. Place the bottles on a rack in the copper or in a water bath (a kerosene tin cut in half lengthwise, with the sharp edges turned down, and a good strong handle attached makes a satisfactory water bath). The water should cover the jars, and it should be hot when they are put in. Bring the water up to boiling point as quickly as possible, and then keep it just bubbling for fifteen minutes. Lift the jars carefully out of the water bath after some of the water has been ladled out. Stand them on a table or bench away from cool draughts, which might make the bottles break. The next day remove the outer lids and very gently test the seals. Any jars that have not sealed should be reboiled with new inner seals. The water bath method can be used for all fruit, although cooking times will vary. The preserved apple can be used either hot or cold, without any further cooking. Apple Betty— 6 medium-sized cooking apples; 1 ½ cups moist breadcrumbs; ¼ cup sugar; 1 ½ teaspoons ground cinnamon; 1 ½ tablespoons butter; 2 tablespoons grated lemon rind; 1/3 cup water (2 ½ fluid oz.). Peel and slice the apples, place half in a baking dish. Mix the breadcrumbs, sugar and cinnamon and sprinkle half of this mixture over the apples. Put small dots of butter (about the size of a threepenny bit) over the top and then put the remaining apple slices in the dish. Cover these with the rest of the breadcrumbs, sugar and cinnamon mixture, and dot on the rest of the butter. Sprinkle the water on top of the pudding and bake it in a moderately hot oven (375 deg. F) for three quarters of an hour.