Brandy distilled from fermented cider, 80º-100º proof. In the United States it must spend two years in a barrel before being bottled. Known in France as eau-de-vie de cidre, the greatest of which is Calvados.
A punch consisting of 2 bottles applejack, 590 ml (1 pint) lemon juice, 590 ml (1 pint) orange juice, 175 ml (6 fl oz) grenadine, 2 large bottles ginger ale, apple slices and mint sprigs. Stir all the ingredients except the ginger ale vigorously with lots of chunky ice in a punch bowl. Add ginger ale and decorate with apple and mint just before serving.
A cocktail consisting of 45 ml (1½ fl oz) apple brandy, 15 ml (½ fl oz) lemon juice, 15 ml (½ fl oz) lime or orange juice according to taste, ½ teaspoon maple syrup. Shake thoroughly with ice. Dip the rim of an Old Fashioned glass in the maple syrup, and line it with sugar. Strain the mixture into the glass over lots of ice.
Apple juice is made from the juice of crushed apples. We have a Worceste apple tree which produces round red apples which seem all to ripen on the same day and have no keeping properties. Luscious apple juice is the answer.
Chinese lantern. A relation of the physalis or cape gooseberry, this is a red fruit held in a papery, red, lantern-shaped case, native to western Europe. It is mainly used for decorative purposes or for preserves and sauces.
Persimmon. Date plum. Kaki. A soft, sweet winter fruit similar to a large tomato, originating in China and unknown in Europe until shown in Paris in 1873. It has green skin which ripens to a glossy orange red. It is eaten as a dessert in fruit salads or used in jam (US: jelly).
A homely apple pie made with spiced sliced apples, molasses or brown sugar and spices and melted butter, covered in a pastry crust.
