A GOOD HEALTH SLOGAN

Wairarapa Times-Age, 8 April 1940, Page 8

A GOOD HEALTH SLOGAN

“AN APPLE A DAY.” In these days of scarce and expensive fruit, with threats of import restrictions on even such an invaluable and important item of diet as pineapples, it is at least a comfort to reflect that, apples also are valuable from a health standpoint, and that they at all events can be grown in our own gardens or bought at reasonable prices all over Now Zealand. The raw fruit is, of course, the best but there are many other delightful ways of making good use of it, quite apart from roasting, stewing and making pies. Apple Butter To every 3 pecks of tart cooking apples, after they are peeled and quartered, allow 91b brown sugar and 2 gallons water; sometimes a little more is 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 butter in, covering at once; it should keep well. A smaller quantity may be made in proportion. Apple Jelly Cut up apples (which should be on the green side —Granny Smith make the best jelly). Allow 1 pint of cold water to each lib of fruit, boil to a pulp, strain through a jellybag; add Jib of confectioners’ sugar (brewers’ crystal if available), to each pint juice, and boil till it jells. Ripe Tomato and Apple Jam Two parts ripe tomatoes. 1 part apple peelings, cores and apples, same amount of water as for jelly. Boil them all together till soft; put through a colander, and allow 1 cup pulp to a cup of sugar. Boil till it jellies. This tastes very much like raspberry jam. Apple Pear and Ginger Conserve. Fare, core and cut about 6 pears into eighths. Cut these in thin crosswise slices. Measure 2 cupfuls, firmly packed. Prepare 2 cupfuls of tart apples in the same way. Mix with 1-3 cupful chopped preserved ginger, the grated rind of 1 lemon, the juice of 2, and 1 cupful of water in a large saucepan. Bring to the boil, and simmer 5 to 10 minutes until fruit is tender. but not mushy. Add 7 cupfuls sugar. Bring to full, vigorous boil for 1 minute, stirring constantly before and while boiling. Remove from heat, stir in a half cupful liquid pectin. stir and skim by turns to cool slightly and prevent floating of fruit. Bottle and seal as with jam.

Sulphur Preserved Apples Line a butter box with grease-proof paper. Peel and core apples, cutting out any bruises or blemishes. Slice into butter box. leaving space in middle for a tin with a tablespoon of sulphur. When you have sufficient apples, pour a little methylated spirit or embers on the sulphur and light carefully. Cover with clean sack and leave for 24 hours, but no longer. Then place in clean jars and screw* down. Note. —A small tin under the one containing the sulphur is a good idea. See that the sulphur is not near enough to the top of the tin for the flame to catch the sack. Apple Cider Cut up 31b apples. Add 3 quarts boiling water and let stand for 3 days, stirring occasionally. Strain and add 2 cup sugar and 1 cup sultanas. Stand 24 hours, stirring occasionally: strain and bottle. It can be used in 3 days.