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Recipes from country housewives collected by Farmers Weekly (Agricultural Press, 1973)

Pictureless and densely printed books like these can intimidate some cooks, but I can't help but be charmed by recipes from such different times, with their now foreign assumptions and repertoires. I still have a hankering, however, for the Apple Cream Sponge.

Apple Cream Sponge


  • 2lbs apples
  • Sponge cake or any stale pieces of plain cake
  • 2 eggs
  • 1 pint milk



  1. Peel and cut apples in slices and cook with a little water until they resemble apple sauce.  Leave until cool.  Sweeten a little and pour half over the sponge pieces, then make a little custard with yolks of eggs, whisk the whites and other half of apples until it's like a lovely fruity cream.
  2. Put a custard on top of sponge cake with apples, and then the cream on top.  It makes a nice treat for the children and only takes 15 minutes to make.