APPLE CIDER
HIS is a very pleasant drink, and an excellent way of using up green apples. All these methods have been tested by the Daisy Chain. Cider Put 6 Ibs, sweet juicy apples through mincer-skins and pips, too. Cover with 2 gallons of water, and add 2 heaped breakfast cups of sugar. Stand five days. Strain through a jelly bag, squeezing well. Bottle, and tie the corks down. Ready in a few days, but better if kept longer. Cider (With Hops) Boil 1 oz. of best quality hops in 2 gallons of water, for 4% to %-hour. Slice (Continued on next page)
(Continued from previous page) up sufficient unpeeled apples to be covered by this quantity, and pour it, boiling, over them. Stand in warm place for a week. Then strain through fine sieve into clean vessel, and add 1 cup of sugar to every 4 cups of the liquid. Stand for another week, then strain into bottles or jars. Best kept for 3 to 6 months before using. Brown sugar may be used. Cider (Invercargill) Cut up green apples and cover with boiling water. Cover with a cloth, and let stand in a warm place for 3 days. Strain. To every 4 cups of liquid, put 1 cup of sugar, and let stand 3 more days. Strain and bottle. Cider (Simple) Slice enough apples, unpeeled and uncored, to quarter fill a 2-gallon vessel, and cover with 2 cups of sugar. Simmer a generous handful of compressed hops in 1 quart of water for 20 minutes, Then pour over the apples. Fill up the pail with boiling water, cover with fine muslin, and leave 24 hours. Strain and then bottle, adding a raisin to each bottle. .,Tie corks on firmly. The cider should be ready for use in 24 hours after bottling, but if the weather is cool, stand a little longer. Apple Cider Cut up small, 3 Ibs. green or ripe apples, peels and cores, too. Pour over to 12 cups of boiling water. Stir in 3 Ibs. sugar. When blood heat, add % teaspoon compressed yeast, dissolved in a little warm water. Leave for 4 days, till risen up. Strain, add 1 or 2 teaspoonfuls essence of lemon, or ginger, to taste. Bottle and tie down. Ready in a few days. Future lots need no yeast-just leave a little in the jar and fill up as before.
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New Zealand Listener, Volume 6, Issue 150, 8 May 1942, Page 22
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399APPLE CIDER New Zealand Listener, Volume 6, Issue 150, 8 May 1942, Page 22
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