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.
Core as many apples as may be required. Fill the holes with a mixture of sugar and cinnamon. Make a paste for a short crust, roll it out, and wrap each apple in it. Bake the dumplings about 30 or 40 minutes in the oven, or boil them the same time in plenty of water, placing the dumplings in the water when it boils fast. Serve with cream or sweet white sauce.
Take three good juicy cooking apples, three eggs, six ounces fine wheatmeal, one-half pint milk, and sugar to taste. Pare and core the apples, and cut them into rounds a quarter inch thick. Make a batter with the milk, meal, and the eggs well beaten, adding sugar to taste. Have a frying-pan ready on the fire with boiling oil or butter. Dip the apple slices into the batter and fry the fritters until golden brown. Drain them on blotting paper, and keep them hot in the oven until all are done.
Make the batter as directed in the recipe for “Apple Fritters.” Peel two apples and cut them in thin slices. Mix them with the batter, add sugar and cinnamon to taste, and a little lemon juice if liked. Fry the pancakes in the usual way.
Take one and a half pounds apples, one teaspoonful of ground cinnamon, sugar to taste, one half pound fine wheatmeal, and two and a half ounces of butter or vege-butter. Pare, core, and cut up the apples. Make a paste of the meal, butter and a little cold water. Roll the paste out, line a pudding basin with the greater part of it, put in the apples, and sprinkle over them the cinnamon and four ounces of sugar; or a little more should the apples be very sour. Cover the apples with the rest of the paste, and press the edges together round the sides. Tie a cloth over the basin and boil the pudding for two and a half to three hours in a saucepan with boiling water.
Those who have apple trees are often at a loss to know what to do with the windfalls. The apples come down on some days by the bushel, and it is impossible to use them all up for apple pie, puddings, or jelly. An excellent way to keep them for winter use is to dry them. It gives a little trouble, but one is well repaid for it, for the home-dried apples are superior in flavor to any bought apple-rings or pippins.
Peel your apples, cut away the cores and all the worm-eaten parts; for nearly the whole of the windfalls are more or less worm-eaten. Cut the good parts into thin pieces and spread them on large sheets of paper in the sun. In the evening (before the dew falls), they should be taken indoors and spread on tins (but with paper underneath), on the cool kitchen stove, and if the oven is only just warm, placed in the oven well spread out. Of course they require frequent turning about, both in the sun and on the stove.
Next day they may again be spread in the sun, and will probably be quite dry in the course of the day. Should the weather be rainy, the apples must be dried indoors only, and extra care must then be taken that they are neither scorched nor cooked on the stove. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. When the apples are quite dry, which is when the outside is not moist at all, put them into brown paper bags and hang them up in an airy, dry place. The apples will be found delicious in flavor when stewed, and most acceptable when fresh fruit is scarce.
Recipes from the Dr. Allinson’s cookery book by Thomas R. Allinson 1915
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