Apple Recipes

Plain Apple Marmalade, unspiced, is made by peeling, and coring and cutting up 12 lb. of apples and cooking very gently with 6 lb. of sugar and 1 quart of cider till the fruit is very soft. Then pour through a sieve and place in glass jars. This is delicious with cream as a sweet.
It is also possible to make a very delicious preserve called Apple Honey, by boiling apples slowly for a very long time without any addition of sugar. The people of Denmark make this in hayboxes, thus saving fuel. When cooked long enough it is thick and brown, and very sweet, and will keep any length of time.
Spiced Apples
Peel some nice-shaped firm apples, and for every 3 lb. allow 1 quart of vinegar, 4 lb. of sugar, 1 OZ. of stick cinnamon, and 1/2 oz. of cloves. Boil sugar, vinegar, and spices together, then put in the apples, and let them cook until tender. Put them into a jar; boil down the syrup quite thick, and pour it over. Cover and keep for a few months in a cool place.
Apple Ginger
4 lb. apples. 3 pt. water.
4 lb. sugar. 2 OZ. essence of ginger.
Boil sugar and water until they form a syrup. Add ginger. Pare, core and quarter apples, boil them in the syrup until transparent. Place in warm, clean, dry jars. Tie down at once.
Another recipe. 3 lb. of apples, 1/4 lb. of preserved ginger. Pare apples and cut up in small pieces. Put in a basin of water till required; then put skins and cores into preserving pan, cover with water and boil till tender; strain and measure juice. To 3 pints of juice allow 2 lb. of sugar. Take next the cut apples and weigh them. To every 3 lb. allow 2 lb. of sugar. Put apples, juice, sugar and ginger all together into pan, and boil till ready.
Apple Jelly
6 lb. apples (any kind).
1 lemon.
Wipe and cut apples in four, remove bad parts. Place in preserving pan with lemon, well cover with water. Boil to a pulp. Place in a bag, allow to drip into a clean basin all night. Return to pan, adding 1 lb. sugar to each pint of juice. Boil for 3/4 hour or until jelly will set. Pour into clean, dry, warm jar. Tie down at once.
Crab-apple Jelly
Cook the Crab-apples with 6 cloves and an inch of ginger until the fruit is soft. Strain, boil again and add 3/4 lb. of sugar to a pint of liquid. Let boil until it jells. To make a successful jelly, the fruit should not be cooked too long, and the sugar should be added just before the strained liquid boils.
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Apples Stewed Whole
Take 6 large Red apples, wash carefully and put in a fruit kettle, with just enough boiling water to cover. Cover the kettle, and cook slowly until the apples are soft, with the skins broken and the juice a rich red colour. After removing the apples, boil the juice to a syrup, sweeten, and pour over the apples. A better plan is to make a syrup with sugar and water in which apples are stewed whole or sliced. Some add a clove, others the rind of lemon to improve the flavour.
Apples with Raisins
Pare, core, and quarter a dozen or more medium-sized apples. Clean thoroughly one fourth the weight of apples in raisins, and pour over them a quart of boiling water. Let them steep until well swollen, then add the apples, and cook until tender. Sugar to sweeten may be added if desired, although little will be needed unless the apples are very tart. Dried apples soaked overnight may be made much more palatable by stewing with raisins or English currants in the same way for about 40 minutes.
Apple Sandwiches
Cut apples into very thin slices, and lay between slices of bread and butter.
Apple and Egg Cream
Stew and strain 1 large tart apple, when cold add the well-beaten white of an egg. Serve with cream.
Apple Water
The following is an excellent recipe for a suitable drink for all fevers and feverish conditions:
Slice thinly 3 or 4 apples without peeling. Boil in a saucepan with a quart of water and a little sugar until the slices become soft. The apple water must then be strained and taken cold.
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Mutton Baked with Apples and Onions
2 lb. of mutton cutlets from neck, salt,1 onion, 4 medium-sized apples. Prepare the meat by removing the bone and superfluous fat. Season with salt and lay in a baking dish. Cover the meat with finely-sliced sour apples and finely-chopped onions. Bake in a moderate oven until the meat is tender, which will be about 1 hour.
There is an old recipe for Apple Bread, wherein to the sponge was added one-third as much grated apple, which is perhaps worth reviving.
In some years, especially in a drought, the number of windfalls in the orchard is unusually large. They should never be allowed to lie on the ground, as most of them contain grubs which will hatch out into insect pests that ruin the fruit trees. But not a single windfall need be wasted. Those which are big enough to peel can be used for puddings or tarts. The small fruit can be used for making jelly, by cutting each in half so as to remove any grub that may be present, and then proceeding in the usual manner, as given above. The jelly will be a brilliant red colour, equal to Crab-apple Jelly in taste and appearance.
Excellent chutneys, syrups, and jams can also be made from windfalls, which curiously enough so many housewives use only for stewing and baking, neglecting less humdrum methods, of which there are quite a number, of using the fruit. We give a few recipes:
Apple Fool
2 lb. of windfall apples, 4 oz. of brown sugar, 1 gill of water, a strip of lemon peel or z or 3 cloves or an inch of stick cinnamon, 1/2 pint of custard or cream.
Wash and wipe the fruit, remove any damaged portions, and cut into quarters without peeling or coring. Put it into a pan with the sugar, water, and flavouring, bring to the boil, and simmer until the fruit is soft. If too dry add a little more water. Rub through a sieve, and mix the puree with custard or cream.
Pears (windfall) or plums of any kind may be used in the same way, or apples and pears mixed.
Apple, Pear and Plum Jam
8 lb. of each fruit, 1/2, pint of cider, 1/4 oz. of powdered cloves (no sugar is required).
Cut the windfall apples and pears in quarters (do not peel or core), put into a preserving pan with the plums, and add enough water to cover the bottom of the pan. Bring to the boil, then simmer until soft. Press out all the juice by pouring the fruit on to a fine hair sieve. Strain the juice through muslin, and boil it quickly in an uncovered pan until thick like a syrup. Put the syrup into bottles and cork well. Tie bladder or run sealing wax over the corks, and store in a dry, cool place.
Apple Chutney
About 30 windfall apples, 2 OZ. of salt, 3/4 Ib. of brown sugar, 4 oz. of onions, 1 clove of garlic, 3 oz. of powdered ginger, 1/2 oz. of dried chillies, 1 OZ. of mustard seeds, 4 oz. of raisins, 1 quart of vinegar.
Peel, core and slice the apples, put them into a pan with the sugar and vinegar and simmer until the apples are soft. Wash the mustard seed with vinegar and dry in a cool oven. Stone and chop the raisins. Peel and slice the garlic and onions, slice the chillies and pound them all in a mortar with the ginger and mustard seeds. When the apples are soft add the rest of the ingredients and let the mixture become cold. Mix well and put into bottles. Cork and cover like jam.