Apple Bread
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.