Creole House Faire & Apple Fete
September, 2001

An annual event, this is one of the fund-raisers of the Randolph County Historical Society, for the maintenance and refurbishing of the Creole House.   As the title of the event advertises, it has a LOT to do with apples!  The Society volunteers, all in period dress, come from all over, not just from Randolph County, and are VERY knowledgeable of their craft, and the best part, the willingly share it with you!
If you get the chance, do take in this little faire, bring your appetite and a smile, the rest will be available there!

     

Picture on the LEFT shows Roberta Sheridan of Milstadt, IL, making the dough for the apple fritters.
On the RIGHT, is Lorine Ramsey of Tilden, IL, removing fritters from the kettle.
Maybe it was the air, maybe it was the company, maybe it WAS just the fritters, but they were the best I have ever tasted!

Above we have Nancy Barnett (L) of Alton, MO, and Judy Jones (R) of Nashville, IL, showing and teaching the craft of spinning wool into thread/warp. 

   
Apple Butter making!
(L) a group of men converse around the kettle as David Koche keeps the paddle moving to prevent scorching.  Each kettle of apple butter takes approx. 6-7 hours of cooking to be "done"... give or take a little bit.  People involved take turns stirring the kettle.
The picture on the RIGHT, shows Lou Gerlach testing the kettle for 'doneness' of the sauce.  Yes, he is laying his had directly against the kettle!  It seems that is ONE way to affirm when the sauce is 'done'... the kettle WILL NOT be hot then!  Warm, yes.. hot...no.  I tested it myself, and the kettle was only warm. Some say this will only be true if a copper kettle is used.

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