Ways to Use Apples

Recipes below from the Dr. Allinson’s Cookery Book by Thomas R. Allinson 1915

Two pounds of apples, one half pound of dates, three fourths pint of milk, one fourth pint of cream, six cloves tied in muslin, and a little sugar. Pare, core, and cut up the apples, stone the dates, and gently stew the fruit and the cloves with a teacupful of water until quite tender.  When sufficiently cooked, remove the cloves, and rub the fruit through a sieve.  Gradually mix in the milk, which should be boiling, then the cream. Serve cold with sponge-cake fingers. read more