I am
spending a couple of days in a lovely little cabin in the bush just outside
Stanthorpe, in south-east Queensland. The region is known as the Granite Belt,
from its spectacular rocky outcrops, and it is an important region for the growing
of cool-climate fruits and vegetables. It is especially well-known for its
grapes (and wine) and apples. I intend therefore to feature the apple today,
and grapes tomorrow.
I will
start with the opinion of the author of yesterday’s featured book Prophylactic Feeding and Therapeutic Feeding (1909) - George
Julius Drews.
Fruits are Nature's predigested
foods. The APPLE is the king of fruits, because it is the most durably valuable
and the most practical although it is not the most luxurious or luscious for
the moment. Its special value lies in the fact that its better varieties,
under, favorable conditions, can be kept all around the year. It has harmless
stimulating properties. It is more nutritious than the potato and it is an
excellent brainfood because of its large endowment of phosphorus. Let the
children of all ages eat all the apples they crave. Those who eat apples freely
are almost protected against all diseases, and especially jaundice, indigestion
and torpidity of the liver, because it is very rich in sodium.
Apples
were mentioned multiple times in the book, mostly as an ingredient in fruit
salad, although there is also the following very minimalist idea:
Sandwiched Apples or Pears
2 or 3 oz. Apple or Pear slices
sandwiched with, or only spread with,
1 ½ oz. Lemon Cheese, or Mock
Cottage Cheese.
Next, a war-time
hint from The Times (London) of December
2, 1940:
Apple-Ade.
Never waste the peel and cores of
your apples. Boil them in a little water, and you’ll have a delicious and very
health-giving drink.
In the
past, local ladies of Stanthorpe could have been expected to have a good
apple-cookery repertoire - and it appears that they did.
From the Sunday Mail (Brisbane, Queensland) of 21
February, 1937:
The prize this week has been
awarded to MRS. J. WILLMOT, of Dalvecn, Stanthorpe District, for instructions
for making apple puffs flavoured with spice. This is a very economical recipe,
but a delicious and tasty one.
Spiced Cider Puffs
Sift together ¾ lb self-raising
flour, 1 tablespoon sugar, and a saltspoon each of cinnamon and spice. Peel,
but do not core, a large cooking apple, and grate with a coarse grater into the
dry ingredients till a paste can be formed (no other liquid is required). Drop
in a frying pan in spoonfuls in hot fat; fry until a golden brown. Drain and
roll in sugar, to which a little cinnamon has been added.
From the Sunday Mail (Brisbane, Queensland) of 23
February, 1930:
CHUTNEY.—
One and a half pound apples, 1 lb. ripe tomatoes, 1 lb. raisins, 1 lb.
brown sugar, 1 oz. mustard, 1 oz. pepper, 1 teaspoon salt, and 1 quart wine gar.
Peel and. quarter the apples, and tomatoes, chop raisins (seedless) finely,
boil all together, stirring well, for 2 hours over a slow fire or gas. — Mrs.
S. (Stanthorpe).