Drying Apple Rings

New Zealand Listener, Volume 2, Issue 47, 17 May 1940, Page 44

Drying Apple Rings

Dear Aunt Daisy, I hear you saying each morning to eat plenty of apples, and how to keep them. Well, here is one good way to keep the apples, although not whole; but they are very handy in the winter, and one can make such a lot of delicious pies, puddings, etc., if one only has the apples. First, you.must have only sound, firm apples. Peel, core and cut them into rings of not more than quarter of an inch in thickness.. These are then dried in a moderate oven (temperature not more than 140 degrees Fahrenheit); The apples should be put in the. .oven on wire trays, covered with cheese. cloth which should be washed before use, as it is liable to scorch. As only a cool oven is needed for drying, the oven heat can be utilised after the main cooking for the day is finished. It is not essential for the drying to be a continuous process. The apple rings can be taken out of the oven after a couple of hours, and returned to finish in a couple of more "goes" on successive days, at convenient times. If the drying is continuous, four to six hours in the oven is long enough. To test whether the rings are_sufficiently dry, press a number together in the hand, and see whether they are springy enough to separate ‘at once when released. Also the rings should be so dry that no juice can be pressed -out when they are cut through and squeezed between the fingers. ‘ This seems a terrible lot to do," but really when it is done, there is very little to it, and after all, it is worth it when one has the goodness of the apples to fall back on in the cold months. I enjoy your sessions, and listen every morning. I have one or two marmite recipes for you, but will send them in some other time; when I am not quite so busy, as I have three little children to care for, and it has taken me a. good part of my spare time to write this. I only hope it does not take so long to put over the air, or we shall hear nothing else but dried apple rings! Here is a handy hint you might like to pass on to jam makers: To cover jam quickly, cut out your page covers, and soak them in milk. Then place them on top of your jars. When dry, the paper will be fixed and tight. This helped me out when I had run out of the transparent covers, as I ‘live ‘in the country, and was unable to ‘get any ‘at the time.-"2ZB Fan" (Awahuri). (continued on next page)

(continued from previous page) Many thanks for a most helpful letter; and also for the unselfishness and consideration for others, which prompted you to give up your few free minutes to writing out the directions so clearly. That is certainly the real Daisy Chain spirit. We shall all be very glad to hear of the recipes-just when you have time -perhaps during the long winter evenings.