Archival Anecdotes: Seasons change

Once upon a time, before the craze of all things pumpkin spice, apples were the food that signaled a welcome change from the hot summer days to crisp autumn evenings. People embraced the crisp autumn air and joyfully collected apples - much like the women in the photograph.

There are some 2,500 varieties of apples growing in the United States, whether cultivated or in the wild. Cultivated varieties can still be found growing in tree rows and front yards. The wild, less predictable varieties are still around. In fact, I stumbled across a few in the wooded areas surrounding Hendrickson Park.

Not only did apples prove to be appealing in both savory dishes and sweet desserts, they also tolerated dry storage when handled properly.

In the early days, the Rockford Cafe featured apples on the menu: Baked apples and cream, apple dumplings and cream, and green apple sauce.

In 1904, the Mattson Hotel featured apple pie on their Christmas menu.  

Today, apple trees are still plentiful, but often neglected, their fruits going to waste. Here are a few recipes, direct from the Eddy County Museum to help inspire a little apple picking this fall.

Apple Custard Pie

(From Calumet cookbook)

Three cups milk, four eggs, one cup sugar, two cups thick stewed apples; strain through colander; beat eggs lightly, mix with the apples, flavor with nutmeg, and bake with one crust.

Apple Cake

(From Calumet cookbook)

Bake biscuit dough. Roll out flat, about 3/8 inch thick, and cover the bottom of the pan. Spread with butter and sprinkle with sugar, nutmeg and cinnamon. Slice apples thin and lay on dough. Bake in pans, same as biscuits.

Ryzon Deep Apple Pie

(From Ryzon recipe book)

Pastry dough

8-12 tart apples

1 level cupful sugar

1/2 level teaspoonful powdered cinnamon

1/2 level teaspoon grated nutmeg

Invert in the center of a deep fireproof dish a teacup on pie funnel, then fill remaining space with apples, peeled, cored and quartered. Sprinkle with sugar mixed with spices; or in place of sugar, use grated maple sugar or molasses and sugar, half and half. Roll a strip of Ryzon pastry one-half inch wide, wet edge of dish with water, place paste on edge, then cover with a crust a little larger than the dish, with the fullness thrown back in center. Pinch cover to rim and back in moderately hot oven until apples are tender.

Sufficient for six persons.

Sometimes deep apple pie is served with cream cheese. Mix a small cream cheese with one-half pint of whipped cream and one-half teaspoonful of salt. Put this mixture into a forcing bag with a star tube and press out on top of pie in a fancy pattern. Serve hot.

Please note: These recipes are shared for educational and entertainment purposes, and may require modifications to be prepared in modern kitchens.