-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Mom never regained consciousness after she went down. I remarked to my
 DD> brother that she was essentially "done" when my father died. And he
 DD> then reminded me that she passed on the 3rd anniversary of his death.

 RH> Sounds like she died of a broken heart.

Pretty much. It was like she didn't care any more. She asked me to move
in with her - I suspect mostly to help ride herd on my younger brother.
When she passed I became his guardian.

 RH> I'd consider honeycrisp, one of my favorites for both cooking and
 RH> eating.

 DD> I used the Northern Spy because they are tart like the Granny Smith. I
 DD> have both honeycrisp and cosmic crisp (a near cousin) available to me
 DD> and use them in my chicken salad as well as elsewhere - like for just
 DD> eating.  Bv)=

 RH> Another favorite of ours is Empire==found then first up in MA when we
 RH> came home from Germany in 1992. Wegman's has them from time to time so
 RH> Steve usually grabs a bag or 2.

 DD> I can't recall ever having eaten an Empire. But, there are lots of
 DD> cultivars of apple out there. Did you know that the apples produced
 DD> from the trees spread by the mythic "Johhny Appleseed" (John Chapman)
 DD> were not meant for eating or cooking but for making cider - especially
 DD> hard cider. That's according to an article I read in the Smithsonian
 DD> magazine.

 RH> Didn't know that, but not surprised. Probably a good number of apples
 RH> went into baked goods or eaten as is as well as being made into cider,
 RH> which turned into vinegar as it aged. (G)

From what I read the apples planted by Chapman were sour and bitter and
fit only for making cider (and ultimately vinegar). Much was said about
hard cider and little about sweet cider. So, I dunno. Probably would have 
fit right in with British scrumpy.

Scrumpy is a type of cider originating in the West of England, particularly 
the West Country. Traditionally, the dialect term "scrumpy" was used 
to refer to what was otherwise called "rough", a harsh cider made from 
unselected apples.

You likely wouldn't drink it because of the alcohol. I've tried it and
don't care to repeat the experience. But, I might cook with it if there
were some on hand, 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scrumpy Cider & Onion Soup w/Welsh Rarebit Croutons
 Categories: Vegetables, Breads, Fruits, Cheese
      Yield: 8 Servings
 
MMMMM----------------------------SOUP---------------------------------
      3    Very large onions; sliced
           - fine
     25 g  Butter
      2 cl Garlic; crushed
      1 ts Dark muscavado sugar
      1 l  Vegetable stock
      1 ts Marmite
    275 ml Scrumpy cider; as alcoholic
           - as you can find

MMMMM--------------------------CROUTONS-------------------------------
      1    Mini/half baguette sliced
           - diagonally in 1" slices
      1    Egg yolk
      2    Spring onions; fine chopped
    150 g  Grated cheese *
      3 tb Scrumpy cider
 
  * vintage Cheddar if possible or a mixture of gruyere
  and cheddar would work well.
  
  In a large saucepan, melt the butter and add the sliced
  onions, garlic and sugar. Cook on a fairly high heat
  until starting to colour then reduce the heat down to
  the very lowest possible on your stove and leave to cook
  for at least 30 minutes until they are almost on the
  point of collapse. The bottom of your pan will be
  covered in brown and caramelised gunk - this is ideal,
  it will taste delicious later on.
  
  Pour in the stock, Marmite and cider, scrape the bottom
  of the pan to dislodge the sticky goo (see above), turn
  up the heat, and once it has come to the boil leave to
  simmer gently without a lid for 45 minutes to an hour
  until reduced. This can be done well in advance and just
  reheated when you want to serve it.
  
  For the croutons, preheat the grill to its highest
  setting. Place 6 slices of bread under the grill, (and
  keep an eagle eye on them as they turn to charcoal in
  seconds when your back is turned). Turn them over to
  toast both sides.
  
  In a bowl, combine the egg yolk, cheese, spring onions
  and cider and spoon this over each slice of toast,
  drizzling any liquid remaining in the bowl over the top.
  
  Toast under the grill until golden brown and bubbling.
  As this was a main course, I served a greedy 3 croutons
  per person, but if its a starter one will suffice!
  
  Author: Kate Ford
  
  RECIPE FROM: https://www.thevegspace.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Canned Vienna sausages taste like hot dogs, only nastier.
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