4> FRUIT RECIPES 



CIDER VINEGAR 



Pour half as much water on the pulp remaining after 

 squeezing out the cider as there was of the juice. Let it 

 ferment then press out the pulp and barrel the liquid. 



Or, as apples are used in the kitchen, boil the skins and 

 cores in as little water as possible, sweeten with a little 

 molasses, and let ferment. 



Apples which are not keeping well may be boiled and 

 the liquor strained off, a little molasses added, and let fer- 

 ment. With crab-apples reduce the pressed juice one- 

 third, then treat as above. 



TO DRY APPLES, ALSO TO PACK 



Extremely acid fruit is best for retaining flavour when 

 dried. Cut in slices, string or merely place on shallow 

 trays, drying in fruit-dryer, in cool oven or sun. If dried 

 in the sun, heat over steam before putting away to destroy 

 any possible insect eggs, and while drying cover with 

 mosquito nettingto protect from insects. In packing apples 

 away for winter keeping or shipping, if elder blossoms 

 are placed between layers a delicate flavour is given. 



CIDER EGG NOG 



To one egg whipped, then slightly sweetened with sugar, 

 allow one glass of cider. Sprinkle with grated nutmeg and 

 serve with shaved ice. Or serve hot. 



APPLE WATER— "A CoolingDrink in Fevers" 



Pare and core three large juicy pippins and slice them 

 into a pitcher or crock with the grated rind of a lemon. 

 On this pour one pint of boiling water, then cover close and 

 let stand four hours. Strain and sweeten with loaf sugar. 



