Friday, August 7, 2020

Old Apple Recipes


The following methods for preparing apples are over 100 years old! (1880)

Apples Creole 
       Make a sirup by boiling together one and one-half cupfuls of water, one and one-half cupfuls of sugar and two cloves. Peel and core six firm tart apples and boil in the sirup until tender, about ten minutes. When the apples are tender, remove carefully from the sirup and set aside to cool. Reboil the sirup for ten minutes and pour over the apples. 
       Heat to the boiling point three-fourths cupful of brown sugar and one-fourth cupful of water. Cook for eight minutes or until a little of the mixture forms a firm ball when dropped into cold water. After removing from the fire add one-half cupful of pecan nuts and beat until creamy. With this mixture fill the cavities in the apples. Serve cold with whipped cream or a custard sauce. 

Steamed Apple Pudding 
       Rub together two tablespoonfuls of butter and two cupfuls of soft bread crumbs. Add one-half cupful of finely chopped apples, one-half cupful of sugar, one-eighth teaspoonful of nutmeg, the grated rinds of one lemon and one orange, and one cupful of currants washed thoroughly. After mixing well add one tablespoonful each of lemon juice and orange juice, or two tablespoonfuls of lemon juice, and two well-beaten eggs. Pack into a greased mold, cover, and steam for two hours. Serve hot with hard sauce or fruit sauce. 

Jellied Apples 
       Peel and quarter six large, tart, red apples. Place in a baking dish, adding two cupfuls of sugar dissolved in two cupfuls of boiling water. Cover the dish and bake in a slow oven until the apples are tender and colored a deep pink. Lift the apples carefully from the dish and place in a mold rinsed in cold water. Soak one and one-half tablespoonfuls of gelatin for five minutes in one-half cupful of cold water. Add to the hot apple juice and stir until the gelatin dissolves. Stir in the juices of one orange and one lemon and pour over the apples. Chill, turn out, and serve with soft custard or whipped cream. 

Apple Gingerbread 
       Peel and core three large, tart apples. Cut in very thin slices and spread on the bottom of a well-greased baking dish. After melting one-third cupful of shortening in two-thirds cupful of boiling water, add one cupful of molasses and one beaten egg. Sift together two and three-fourths cupfuls of flour, one and one-half teaspoonfuls of baking soda, one-half teaspoonful of salt, one teaspoonful each of cinnamon and ginger, and one-fourth teaspoonful of cloves. Stir into the liquid mixture and beat until smooth. Pour over the apples and bake in a moderate oven for about forty minutes. Cut in squares and serve warm either plain or with a liquid sauce, hard sauce, or whipped cream. 

Apple Rolls 
       Sift together two cupfuls of flour, one teaspoonful of salt and four teaspoonfuls of baking powder. Rub in four tablespoonfuls of shortening, adding enough milk to make a soft dough. Roll on a floured board to the thickness of one-eighth inch, keeping the dough rectangular in shape. Spread over it two tablespoonfuls of softened butter, one cupful of finely chopped raw apples and one-fourth cupful of sugar mixed with one teaspoonful of cinnamon. Roll the dough up tightly and cut into slices three-fourths inch thick. Place in a greased pan and bake in a hot oven for about fifteen minutes. Serve hot or cold. 

Apple Dumplings 
       Sift together two cupfuls of flour, four teaspoonfuls of baking powder and one teaspoonful of salt. Rub in four tablespoonfuls of shortening, adding enough cold water or milk to make a soft dough. Roll on a floured board to the thickness of one-eighth inch, and cut in three-inch or four-inch squares. In the center of each square place an apple, cored and peeled. Sprinkle with sugar and cinnamon and fold the ends together. After placing the dumplings in a greased baking pan pour in two-thirds cupful of boiling water, one-third cupful of sugar and two tablesponfuls of butter. Bake for forty minutes in a moderate oven, basting every ten minutes with the liquid. Serve hot with hard sauce. 

Apple Omelet 
       Beat to a stiff froth the whites of four eggs. Then add the yolks of four eggs and continue beating until well mixed. Add gradually two tablespoonfuls of powdered sugar. In a hot frying pan or omelet pan melt one tablespoonful of butter. Pour in the mixture and cook slowly until firm. Spread over the omelet one cupful of thick, slightly sweetened apple sauce, fold over, and place on a hot platter. Serve immediately with powdered sugar. 

Apple Fritters 
       Sift together one and one-third cupfuls of flour, two teaspoonfuls of baking powder and one-fourth teaspoonful of salt. Add to two-thirds cupful of milk one egg beaten until light. Combine the mixtures, beating until smooth. Peel two or three large, tart apples, cut into thin slices, and stir into batter. Remove the coated slices one at a time and drop into deep fat heated to 360 degrees or until it will brown a piece of bread in sixty seconds. Drain on soft paper and sprinkle with powdered sugar. Serve immediately, either plain or with a well-seasoned sauce. 

Apple Salad 
       Cut a thin slice from the tops of six large, firm, red apples. With a strong spoon scoop out the pulp and drop the apple shells into cold, slightly acidulated water until ready to use. Cut the pulp into dice and mix with popped corn and celery, allowing one-half cupful of each to each cupful of apple. Mix with cream mayonnaise dressing and stuff into the carefully drained apple shells. Garnish with celery tops and serve on lettuce. 

Baked Apples and Custard 
       Peel and core six firm, tart apples and place in a baking dish. Fill the cavities of the apples with sugar, cover the dish and bake in a moderate oven for about twenty minutes. To two eggs slightly beaten add one-third cupful of sugar and two cupfuls of scalded milk. Pour this over the apples, cooking them uncovered in a slow oven for about twenty minutes longer or until the custard is firm and the apples tender. Serve cold. Care must be taken not to have the oven too hot or the custard will separate. 

The Cider Mill

The Cider-Mill
Marion Franklin Ham

Through the years I send you greeting, 
Long-forgotten cider-mill; 
Like an echo from my childhood, 
I can hear your music still, 
Creaking, creaking, 
Slowly creaking, 
While the horse goes round; 
Keeping time, in woful squeaking, 
To the laughter and the shrieking, 
And the shouts of merriment ; 
Till again I catch the scent 
Of the russet pomace steaming ; 
And again, in wistful dreaming, 
I can see the mellow splendor 
Of the luscious apple gleaming, 
Heaped upon the swarded ground. 

Oh, the amber-tinted cider! 
How it bubbled, how it flowed! 
In the gold of Autumn sunshine, 
How it glistened, how it glowed! 
How it darkled, 
How it sparkled, 
With a glitter as it ran! 
How it gurgled, trickling, rushing, 
Foaming, frothing, leaping, gushing, 
As no other liquid can! 
Then, in wanton idleness, 
How it loitered, slipping, slipping, 
While the honey-bees were sipping 
Draughts of beaded nectar 
From the brown drops dripping, dripping 
O'er the red lips of the press!
Idle dreams ! Again I draw 
Through a yellow barley-straw 
Magic vintage, sweeter, rarer, 
Than Olympian wine, forsooth ; 
And my eager lips I steep, 
Drinking long and drinking deep, 
Till my shrivelled cheeks are ruddy 
With the long-lost glow of youth. 

Long embalmed in dusty silence, 
Shrouded with the rust of years, 
Old companion, here I pledge you 
In a brimming cup of tears. 
Vacant places, 
Vanished faces, 
From the shadows speak to me. 
Boyish lips now mute forever, 
Hands estranged, that I may never 
Clasp save in eternity, 
With your song has passed away 
Boyhood's wealth of lusty treasure, 
Sunny hours of careless pleasure; 
And my heart, grown old in sorrow, 
Marches to a sadder measure. 
You and I have had our days. 

At Apple-Pickin' Time

At Apple-Pickin' Time.
by Mary A. Roberts

When a frosty carpet sparkles in the hollow 'neath the hill. 
And the night-chilled earth is waking from the dawning white and still, 
Oh, the air is crisp and bracing as a breeze from o'er the brine, 
Full of Nature's pungent nectar at apple-pickin' time! 

The leaves are golden yellow, the nuts are turning brown, 
And milkweed seeds sail weightless on their air-ships' silky down; 
Bold spiders, daring aeronauts, in filmy fastness float, 
A cobweb cable streaming from every wind-tossed boat; 
The air from purple vintage is heavy with new wine, 
Farewell madrigals the blackbirds sing at apple-pickin' time. 

Oh, the wealth of bearing orchards ! Oh, Hesperides' globes of gold! 
And apples red as rubies that Autumn's full hands hold! 
Fragrant as the fabled attar is the Pippin in its prime; 
Short-lived Autumn is a prodigal at apple-pickin' time.

Thursday, August 6, 2020

The Apple Rhyme

THE APPLE RHYME
Author Unknown
In my garden grows a tree
Of apple-blossom, where for me
A blackbird perches every day, 
Sings his song and flies away.
So since fairies make for birds
Music out of fairy words,
I have learned from it a rhyme
For folk to sing at apple-time,
Which (if you live where apples grow),
You'll find a useful thing to know.


Apple Time
Author Unknown
Shower-time, flower-time, earth is new and fair;
May-time, hay-time, blossoms everywhere;
Nest-time, best time, days have longer grown;
Leaf-time, brief time, make it all your own;
Berry-time, cherry-time, songs of bird and bee;
But, of all the happy times, apple-time for me.
Wheat-time, sweet time, in the closing year;
Sheaf-time, leaf-time, now will disappear;
Yellow ones and mellow ones, dropping from the tree;
Rusty Coats and Pippins, apple-time for me.


In Apple-Time
Author Unknown
When the red is on the apple,
And the apple 's on the tree,
When Myrtilla with her basket
Flings a saucy glance at me,
All the joys of all the seasons
Ripen in a rosy glee,
When the red is on the apple,
And the apple 's on the tree.

Jelly Fish

Jelly fish photo by Matthias M.
       The jelly fish is the popular name of several different animals found in the sea and so called because of the transparent, jelly-like substance constituting most of the body. They are often called sea blubbers or sea nettles, from their shape or their long stringing tentacles, with which they seize their prey. In the water they move rapidly and present a singularly-beautiful appearance. One of the most common forms is a bell-like body which swims gracefully through the water by alternately expanding and contracting. The animals are sometimes cast up on sea beaches, but out of the water they lose their beauty and have the appearance of formless masses of jelly.

Are Jellyfish the Weirdest Animals In the Ocean?
by It's Okay To Be Smart

More About Jelly Fish from The Web:

Frigate Bird

       A frigate bird or man-of-war bird is a tropical web-footed bird, related to the pelican. It takes its name from the savage attacks it makes upon gulls and other birds, when they are carrying their prey. In flight the frigate bird is powerful and graceful, and its prey is taken upon the wing. In the breeding season the pouch under the male's bill, which he is able to inflate, be- comes a bright scarlet. The birds breed in large colonies on rocky cliffs or in the tops of tall trees on uninhabited islands. The upper plumage is dark brown.

Apple Time

APPLE TIME. 
By George Cooper

Come and see the chubby faces 
Peep from under lifted leaves 
Which the noisy breeze displaces 
What a jolly tune it weaves! 
Crimson faces, scarlet faces, 
Faces green, and gold, and brown; 
For a troop of tricksy goblins 
Only last night wandered down, 
In apple-time! 

How the rough old Boughs are tossing 
In the cool and crispy air! 
Do you hear the children crossing 
O'er the meadows, here and there? 
Goblin faces, peeping, hiding 
Seem to greet them every one; 
And the orchard-rows are ringing 
With the frolic and the fun, 
In apple-time! 

Oh, the little hands that dip in 
Baskets shallow, baskets deep, 
Where the Russet and the Pippin 
Mingle in a shining heap! 
Long before the sunset's glory 
Orchard boughs are lone and bare; 
But another golden Autumn 
Sees the goblin faces there, 
In apple-time!  

Tuesday, August 4, 2020

Old-Fashioned Thanksgiving Stencils


       These old-fashioned Thanksgiving stencils are for personal crafts and classroom decor. There is a portrait of a Native American chief with a feather headdress, a ship for exploring and the discovery by sea and an old-fashioned turkey.



Saturday, August 1, 2020

Paper Cuts of Jigging Pigs!

        Above are jigging (dancing) pigs and below is a single paper cut pig with a turnip. Have fun including these silhouettes in your crafts for the classroom!

Vintage Egyptian Paper-Cuts for The Classroom

        These vintage Egyptian paper cuts are for your classroom projects. Depicted here are designs of costume, text "Egypt", scarabs, lotus, jewelry etc...

Friday, July 31, 2020

Flying Squirrel: 6 Facts About

A flying squirrel is called a tagalog in India.
A flying squirrel is a curious little squirrel which does not really fly, but which can glide downward through the air with a movement similar to flight. 

6 Facts About Flying Squirrels:
  1. It accomplishes "flight" by means of an extension of its fur-covered skin on each side of its body, between its fore and hind legs. The little animal runs to the top of a tree, leaps out, spreading its legs and at the same time stretching out this side skin, which resists the air like a parachute. In this position the squirrel can glide sixty feet through the air but only in a downward direction.
  2. These animals are nocturnal in their habits, sleeping during the day and roaming the woods for food at night.
  3. They feed on nuts and leaf buds, and also on the eggs of birds and even the young, when obtainable.
  4. The common flying squirrel of the eastern part of the United States is about five inches long, exclusive of its bushy tail.
  5. It has bright black eyes and soft fur, which is grayish on the upper and white on the underneath side of the body. 
  6. The tagalog, the large flying squirrel of India, is sometimes called the flying marmot or flying cat
How the flying Squirrel Soars by Nature on PBS.

Fox Terrier

The illustration is that of the more
 popular smooth-coated terrier;
 some have hair that is hard and wiry.
       The fox terrier is a small dog with long, flat and rather narrow head, strong jaws and small V-shaped ears. It has become almost universally a household pet, especially in America, Canada and England. The nose is black, the eyes small and the body strong.
       The color is usually white, with black or tan markings. The fox terrier was formerly used to drive
foxes from their holes, hence the name. These dogs live about fifteen years, and their weight averages twenty pounds. The illustration is that of the more popular smooth-coated terrier; some have hair that is hard and wiry.