Coring Apples
Apple dumplings, either baked of boiled, are spoilt when not cored -properly, and even the apple corer often takes only the centre of the core out. So if you have not already heard this
method of coring, it may be of interest. I cored them this way for my mother 50 years ago. Use a sharp pointed knife. Cut halfway through the whole width of apple from stem to centre, reverse apple and cut halfway through in the opposite direction. Now at the end of one of the cuts on the side, stab point of knife to centre of apple, and cut round one quarter to join end of next cut; take knife out, miss a quarter, then repeat the cut to the centre of apple and from cut to cut in the third quarter as in the first. The apple will now come into two pieces"Old men’s teeth." Now take the core out, and fit the two pieces together again. This method has four advantages over the ordinary corer: 1. The cook can see that all the core is taken out. 2. The apple is laid open to inspection for diseased centres-a great help to cook’s peace of mind. 3. Fillings can be placed in centre of apple if so desired. 4. The apple with a filling, when put together, has the filling sealed inside. My best wishes for your Page.-Rob (Ahipara, Northland). Thank you, Rob, a very ingenious method,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410530.2.61.3.1
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New Zealand Listener, Volume 4, Issue 101, 30 May 1941, Page 46
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243Coring Apples New Zealand Listener, Volume 4, Issue 101, 30 May 1941, Page 46
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