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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..1200d10 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #62284 (https://www.gutenberg.org/ebooks/62284) diff --git a/old/62284-0.txt b/old/62284-0.txt deleted file mode 100644 index 773b903..0000000 --- a/old/62284-0.txt +++ /dev/null @@ -1,1430 +0,0 @@ -The Project Gutenberg EBook of Apples in Appealing Ways, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Apples in Appealing Ways - Home and Garden Bulletin No. 161 - -Author: Anonymous - -Release Date: May 30, 2020 [EBook #62284] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK APPLES IN APPEALING WAYS *** - - - - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - - - - - - - - - - HOME AND GARDEN BULLETIN NO. 161 - U.S. DEPARTMENT OF AGRICULTURE - - - - - APPLES - _in appealing ways_ - - - This bulletin supersedes Leaflet 312, “Apples in Appealing Ways.” - Washington, D.C. Issued April 1969 - - For sale by the Superintendent of Documents, U.S. Government Printing - Office - Washington, D.C. 20402 - Price 15 cents - - - - - CONTENTS - - - Page - Choosing apples 3 - Varieties 3 - Quality of apples 3 - Storing apples 6 - Brief storage 6 - Longer storage 6 - Recipes 6 - Apples in the main course 6 - Apples in salads 8 - Apples in breads 9 - Apples in cakes and cookies 10 - Apples in other desserts 11 - Other apple recipes 14 - Index to recipes 16 - - - - - APPLES - _in appealing ways_ - - -Choose your favorite apple—a fragrant Winesap, a juicy Stayman, a tart -Northern Spy ... each variety has its own appeal. And the versatile -apple can lend flavor to your main course, salad, bread, or dessert. - -An apple, eaten raw, makes a pleasant, low-calorie snack or dessert. A -medium-size apple contains only 70 calories. - -Like other fruits, apples contain some vitamins and minerals. Bottled or -canned apple juice may be fortified with vitamin C. - -In this publication, you’ll find useful facts about apples, recipes for -many of your favorite apple dishes, and some new or unusual ways of -preparing and serving apples. - - - - - CHOOSING APPLES - - -The large assortment of apples at retail markets provides a variety for -every need. It’s a good idea to learn to recognize some of the most -popular varieties. (See table, p. 4.) - - - Varieties - -There are many good all-purpose apples, plus others especially suited -for preparing in certain ways. - -Apples that “go to pieces” when cooked are usually best for applesauce; -those that keep their shape are best for baking whole. Tart apples are -good for cooking; sweeter apples, for eating raw. Early summer apples -are especially good in applesauce and pies because they’re likely to be -juicy, tart, and quick-cooking. - - - Quality of Apples - -Be sure to buy good-quality apples. Those that are mature when picked -have the best flavor and texture. They should be firm and crisp, have a -good color, and be free from defects. - -Most apples are marketed by grade, and many retail packages show -variety, grade, and size. U.S. grades for apples are U.S. Extra Fancy, -U.S. Fancy, U.S. No. 1, and combinations of these grades. U.S. No. 2 is -a less desirable grade. Apples from the far western States are usually -marketed under State grades which are similar to Federal grades. - -Fresh apples and other fruits can develop bruises, blemishes, or other -defects because of poor growth or rough handling. They are sometimes -available at bargain prices. - - _Know Your Apples_ - VARIETY SEASON DESCRIPTION USE - (Size, color, and flavor) Raw General Baking - cooking whole - -Cortland October to Medium to large. Bright • • - March striped red. Juicy, - moderately tart, crisp, - tender, fragrant. -Red Delicious October to Medium to large. Deep red, • - April five knobs on blossom end. - Sweet, firm, tender, fragrant. -Golden Delicious October to Medium to large. Yellow. • • - March Sweet, firm, crisp, tender. -Grimes Golden October to Small to medium. Yellow with • • - February small dark specks. Moderately - juicy, slightly tart, firm, - crisp, tender, fragrant. -Jonathan October to Small to medium. Deep red. • • - February Juicy, moderately tart, - tender, crisp, fragrant. -McIntosh October to Medium. Bright dark red with • • - March stripes. Juicy, moderately - tart, tender, crisp, fragrant. -Northern Spy October to Large. Bright striped red. • • • - March Juicy, moderately tart, firm, - crisp, tender, fragrant. -Rome Beauty November Large. Yellow mingled with • • - to May red. Juicy, slightly tart, - firm, rather crisp. -Stayman November Medium to large. Dull striped • • • - to April red. Juicy, tart, firm, crisp. -Winesap January to Small to medium. Deep bright • • • - May red with small scattered - white dots. Juicy, slightly - tart, hard, crisp, fragrant. -Yellow Newtown February Yellow. Juicy, moderately • • - to June tart, hard, crisp. -York Imperial October to Medium to large. Light or • • • - April purplish red over yellow. - Lopsided shape, usually. - Slightly tart, hard, crisp. - - [Illustration: BN-32499, BN-32525 - Red Delicious—fragrant, sweet, and an excellent choice for eating - out of hand—combines well with other raw foods, as in cabbage-apple - salad (p. 9).] - - [Illustration: BN-32141, BN-32459 - Jonathan, one of many popular varieties that can liven up your - general cooking, gives this cobbler a flavor boost. For the recipe, - see page 14.] - - [Illustration: BN-32140, BN-32458 - Tart, firm Rome Beauty is a classic choice for dishes such as baked - apples that call for apples that retain their shape when cooked. The - recipe is on page 11.] - - - - - STORING APPLES - - -Only perfect apples should be stored for later use. Use apples with -bruises, skin breaks, or decayed spots as soon as possible. - - - Brief Storage - -Store slightly underripe apples for 2 weeks or less in a cool place, 60° -to 70° F., to ripen. - -Apples that are ripe enough for eating will keep in your home -refrigerator for a week or longer. Place them in the humidifier -compartment or in a moisture-resistant container, such as a polyethylene -bag. Fruit needs some ventilation, however. The polyethylene bags in -which apples are sometimes purchased have small holes. If you prepare -your own bags for storing apples, cut a few scattered half-inch holes. - - - Longer Storage - -Most varieties of apples will keep several months if stored at lower -temperatures. Freezing will lower the quality of apples. - -For directions on long-term storage of apples, see Home and Garden -Bulletin 119, “Storing Vegetables and Fruits in Basements, Cellars, -Outbuildings, and Pits.” Send your request on a post card to the Office -of Information, U.S. Department of Agriculture, Washington, D.C. 20250. -Please include your ZIP Code. - - - - - RECIPES - - -Here are some of the many ways to use apples—in the main course of the -meal, in salads, in breads, in desserts, and in other ways. Let the -table on page 4 guide you in selecting the best apple variety for each -recipe. The flavor, texture, and juiciness of the finished product may -vary slightly with the kind of apple used. - -Commercially canned applesauce was used in developing the recipes that -call for applesauce. If you use homemade applesauce in these recipes, it -should be similar in sweetness and juiciness to commercially canned -applesauce. - -Raw apples may darken when the cut surface is exposed to air, especially -if the fruit has touched the iron in a knife blade or chopper. Protect -cut apples from darkening by mixing with fruit juice—lemon, orange, -grapefruit, or pineapple—before adding other ingredients. - - - - - Apples in the Main Course - - - Mincemeat-apple filled peaches - -_8 servings_ - - 1 cup finely chopped apples - ½ cup mincemeat - ½ cup miniature marshmallows - 8 canned peach halves, drained - Peach sirup, as needed - -Mix apples, mincemeat, and marshmallows. - -Place peaches in baking dish. Fill centers with apple mixture. - -Pour a few tablespoons of the peach sirup into bottom of dish. - -Bake at 375° F. (moderate oven) for about 20 minutes, until peaches are -thoroughly heated. To serve, arrange peaches on platter around meat. - - - Apple stuffing - -_4 cups stuffing_ - - ¼ cup butter, margarine, or bacon drippings - ½ cup chopped onion - ½ cup chopped celery - 4 cups diced, tart apples - ½ teaspoon salt - ⅓ cup sugar - 4 cups small bread cubes - -Melt fat in a large frypan. Add onion, celery, and apples. Sprinkle with -salt and sugar. - -Cook, turning occasionally, for 8 to 10 minutes or until apples are -lightly browned. - -Add bread cubes and toss gently to blend ingredients. - - - HOW TO USE - -_Pork shoulder with apple stuffing._—Sprinkle the inside of a 4-pound, -boned fresh pork shoulder with 1 teaspoon salt and pepper, as desired. -Spread with stuffing. Fold meat over stuffing and skewer. Place on a -rack, skin side up, in a shallow baking pan. Bake at 325° F. (slow oven) -for about 2½ hours or until meat is tender and the juice is no longer -pink. - - - Sweetpotato-apple casserole - -_6 servings, about ⅔ cup each_ - - 1 can (18 ounces) sweetpotatoes, drained - ¼ cup sweetpotato liquid or orange juice - 1 can (20 ounces) apple pie filling - 1 teaspoon grated orange rind, if desired - 1 teaspoon lemon juice - 1 cup bread cubes - 2 tablespoons butter or margarine, melted - -Arrange sweetpotatoes in a 2-quart casserole. - -Blend remaining ingredients except bread cubes and fat. Pour over -sweetpotatoes. - -Mix bread cubes with fat and sprinkle over apples. - -Bake at 375° F. (moderate oven) until liquid is bubbly and bread cubes -are lightly browned. - - -NOTE: You may omit canned sweetpotatoes, apple pie filling, and ¼ cup -liquid. Instead, use 2 cups cooked sweetpotatoes and 2½ cups tapioca -apples (p. 14). - - - Panned apple wedges - -_6 servings, about ½ cup each_ - - 3 tablespoons butter or margarine - 1 tablespoon lemon juice - 5 cups pared apple wedges - ⅓ cup sugar - -Melt fat in a large frypan over moderately low heat. Mix lemon juice -with apples and pour into pan. Sprinkle with sugar. - -Brown apples lightly on both sides, turning once. - -If apples are not tender, cover and cook over low heat a little longer. - - - SERVING SUGGESTIONS - -Panned apples are especially good served with pork, ham, fried chicken, -or sweetpotatoes. - -Or, fill halves of baked, seasoned acorn squash with panned apples. - - - - - Apples in Salads - - - Jellied apple-nut salad - -_6 servings, about ⅔ cup each_ - - 1 package (3 ounces) lemon-flavored gelatin - 1 cup boiling water - ¾ cup cold water - 1 tablespoon lemon juice - ⅛ teaspoon salt - ½ cup finely chopped celery - 1½ cups chopped apples - ¼ cup chopped pecans - -Dissolve the gelatin in the boiling water. - -Add cold water, lemon juice, and salt. - -Chill until slightly thickened. - -Stir remaining ingredients into the gelatin. - -Chill until firm. - - - VARIATION - -_Waldorf salad._—Omit gelatin, water, and lemon juice. Use 2½ cups -apples. Mix all ingredients, and blend in ¼ cup salad dressing or -mayonnaise. Makes 6 servings, ½ cup each. - - - Chicken- or turkey-apple salad - -_6 servings, about ¾ cup each_ - - 2 cups cooked, chopped chicken or turkey - 2 cups diced or sliced apples - ½ cup chopped celery - ⅓ to ½ cup mayonnaise or salad dressing - 1 tablespoon lemon juice, if desired - -Combine ingredients; mix well. - - -NOTE: If preferred, moisten the salad with french dressing and omit the -mayonnaise or salad dressing. - - - VARIATIONS - -_Pork-, ham-, or veal-apple salad._—Use one of these cooked meats -instead of poultry. - -_Tunafish-apple salad._—Use 13- or 14-ounce can of tunafish instead of -poultry. - -_Cheese-apple salad._—Omit the poultry. Use 3 cups of apples in the -recipe and add 1 cup diced cheese. - - - Apple-fruit combinations - -For a tasty and colorful salad, fruit cup, or dessert, combine apples -and other fruits, cut or sectioned. For a salad, use large pieces, drain -the fruit, and place on greens. For a fruit cup or dessert, use smaller -pieces and add a little fruit juice. - -To make six ½- to ⅔-cup servings, try one of these combinations: - - • 1 banana, 1 cup pineapple tidbits, 2 apples. - • 1 cup strawberries, 2 oranges, 2 apples, ½ cup marshmallow bits. - • 1 cup cranberry sauce, 2 oranges, 2 apples. - • 1 banana, 1 apple, 1 cup dark sweet cherries, 2 oranges. - - - Carrot-apple salad - -_6 servings, ⅔ cup each_ - - 1 large carrot, shredded - 3 cups diced apples - ⅓ cup raisins - ⅓ cup salad dressing or mayonnaise - 1 tablespoon lemon juice, if desired - ⅛ teaspoon salt - -Combine ingredients and mix well. - - - Cabbage-apple salad - -_6 servings, ½ cup each_ - - 2 cups shredded cabbage - 2 cups diced apples - 2 tablespoons slivered almonds, toasted - ⅓ cup salad dressing - 1 tablespoon lemon juice - 1 teaspoon sugar - ½ teaspoon salt - -Combine ingredients and mix well. - - - - - Apples in Breads - - - Apple spice muffins - -_12 muffins_ - - ¾ cup milk - 1 egg, beaten - ¼ cup melted fat - 2 cups unsifted flour - ½ cup sugar - 1 tablespoon baking powder - ½ teaspoon salt - 1 teaspoon cinnamon - 1 cup finely chopped apples - ¼ cup raisins - -Add milk to egg; stir in fat. - -Mix dry ingredients thoroughly; stir in apples and raisins. - -Add liquid mixture and stir just until most of the dry ingredients are -moistened. Do not overmix; batter should be lumpy. - -Fill greased muffin tins two-thirds full. - -Bake at 400° F. (hot oven) 20 to 25 minutes until golden brown. - - - Apple coffeecake - -_9 servings, 3 by 3 inches each_ - - ½ cup light brown sugar - 2 tablespoons flour - 2 tablespoons butter or margarine - 1 to 2 teaspoons cinnamon, as desired - ½ to ¾; cup sugar, as desired - ¼ cup shortening - 1 egg - ½ cup milk - 1½ cups unsifted flour - 2 teaspoons baking powder - ½ teaspoon salt - 2 cups thinly sliced apples - -Blend together the brown sugar, 2 tablespoons flour, butter or -margarine, and cinnamon. - -In another bowl, combine sugar, shortening, and egg; beat thoroughly. -Stir in milk. - -Mix 1½ cups flour, baking powder, and salt thoroughly; stir into egg -mixture just until smooth. - -Spread half the batter in a greased 9-inch square pan; cover with half -the apples; top with half the brown sugar mixture. Repeat. - -Bake at 375° F. (moderate oven) for 45 to 50 minutes or until cake is -set. - - -NOTE: If preferred, put all the batter in the pan at once. Arrange -apples on top of the batter and sprinkle with brown sugar mixture. - - - - - Apples in Cakes and Cookies - - - Applesauce drop cookies - -_Makes 5 dozen_ - - ½ cup softened shortening, butter, or margarine - 1 cup sugar - 1 egg - 1 cup unsifted flour - 1 tablespoon baking powder - ½ teaspoon salt - 1 teaspoon cinnamon - ½ teaspoon cloves - ½ teaspoon nutmeg - 1 cup applesauce - 1 cup raisins - 1¾ cups quick rolled oats - -Beat fat and sugar together until creamy. Beat in the egg. - -Combine and thoroughly mix all dry ingredients except rolled oats. Stir -into creamy mixture until blended. - -Stir in applesauce. Stir in raisins and rolled oats. - -Drop by teaspoonfuls greased baking sheet. - -Bake at 375° F. (moderate oven) about 15 minutes or until lightly -browned. - - - Applesauce Filling or topping - -_For two 8-inch cake layers or a 9- by 12-inch cake_ - - ⅓ cup brown sugar - 2 tablespoons cornstarch - ½ teaspoon nutmeg - ½ teaspoon cinnamon - 2 cups (16½-ounce can) applesauce - ½ cup chopped nuts, if desired - Whipped cream or whipped topping, if desired - -Blend dry ingredients in a saucepan. Stir in applesauce. - -Cook over moderate heat until thick, stirring as needed to prevent -sticking. - -Cool. Spread on cake. - -Sprinkle with nuts, if desired; or add whipped cream or whipped topping -before serving. - - - VARIATIONS - -_Coconut-applesauce filling._—Omit nuts. Mix ⅔ cup coconut with cooked -filling. Or sprinkle coconut on top of filling on cake. - -_Broiled dessert._—Spread hot cake with warm filling and sprinkle with -the nuts or coconut. Place under a hot broiler for a few minutes until -lightly browned. - - - Fudgy applesauce cake - -_9 servings, 3 by 3 inches each_ - - ⅓ cup softened shortening, butter, or margarine - 1 cup sugar - 9 eggs - 1 cup unsifted flour - ⅓ cup cocoa - ½ teaspoon soda - ½ teaspoon salt - 1 teaspoon allspice - ½ cup chopped nuts - 1 cup applesauce - ¼ cup milk - -Beat fat and sugar together until creamy; beat in eggs. - -Combine dry ingredients and mix well. Add nuts. - -Add dry ingredients to creamy mixture with the applesauce and milk. Stir -only until blended. - -Pour into a greased 9-inch square baking pan. - -Bake at 350° F. (moderate oven) about 45 to 50 minutes or until surface -is firm when touched lightly. - -Cool before cutting. - - - Applesauce cake - -_9 servings, 3 by 3 inches each_ - - ⅓ cup softened shortening, butter, or margarine - 1⅓ cups sugar - 1 egg - 1⅔ cups flour - 1 tablespoon baking powder - 1 teaspoon salt - 1 teaspoon cinnamon - ¼ teaspoon cloves - ½ teaspoon allspice - 1⅓ cups applesauce - ⅔ cup raisins - ⅓ cup chopped nuts - -Beat fat and sugar until creamy and fluffy; beat in the egg thoroughly. - -Mix dry ingredients together. - -Stir dry ingredients into creamy mixture alternately with applesauce -until well blended. Stir in raisins and nuts. - -Pour batter into a greased and floured 9-inch square baking pan. - -Bake at 350° F. (moderate oven) for 50 to 55 minutes or until cake -leaves sides of pan. - -Cool in pan on rack. - - -NOTE: Sift a tablespoon of confectioner’s sugar on top of warm cake, if -desired. - - - - - Apples in Other Desserts - - - Baked apples - -_6 servings_ - - 6 baking apples (See table, p. 4.) - ½ cup honey or sugar - ½ cup raisins, if desired - ½ teaspoon cinnamon - ½ teaspoon nutmeg - 1 tablespoon butter or margarine - 1 cup water - -Core apples without cutting through the bottom end. Peel about one-third -of the way down. Place in baking dish. - -Mix remaining ingredients except fat and water; fill centers of apples. -Dot filling with fat. Pour water into baking dish. - -Bake at 375° F. (moderate oven) about 45 to 60 minutes or until apples -are tender. If apples seem dry, baste frequently with liquid in pan. - - -NOTE: After baking, top each apple with a marshmallow, if desired, and -return to oven until marshmallows are lightly browned. - -Or top with cream cheese softened with cream or milk and beaten until -fluffy. - - - VARIATION - -_Pineapple- or cranberry-baked apples._—Omit apple filling. Instead, -fill apples with canned, crushed pineapple or whole cranberry sauce. Top -each apple with 1 teaspoon sugar and dot with butter or margarine. - - - Apple-cheese dessert - -_6 to 8 servings_ - - 6 cups pared apple slices - 1 tablespoon lemon juice - 1 cup sugar - ½ cup unsifted flour - ¼ teaspoon salt - ¼ teaspoon cinnamon - ¼ cup butter or margarine - ⅔ cup finely shredded Cheddar cheese - -Fill a 9- or 10-inch piepan or shallow baking dish with apples; sprinkle -with lemon juice and ½ cup of the sugar. - -Mix remaining sugar, flour, salt, and cinnamon. Mix in fat until mixture -is crumbly. Stir in cheese. Spread over apples. - -Bake at 350° F. (moderate oven) about 45 minutes or until apples are -tender. - - -NOTE: Serve warm or cold. Serve with table cream or ice cream, if -desired. - - - Applesauce - -_6 servings, about ½ cup each_ - - 6 cups apple pieces (cored only, or pared and cored) - 1 cup water - ¼ to ⅓ cup sugar, as desired - -Cook apples in the water in a covered saucepan for 10 to 15 minutes or -until tender. Add additional water, if needed to prevent sticking. - -Mash undrained, cooked, pared apples or put unpared ones through a food -mill or sieve. Stir in sugar. - - -NOTE: Applesauce will vary in texture, juiciness, and tartness with the -variety of apple used. - - [Illustration: Lemon applesauce, spicy applesauce, raisin - applesauce, three tasty variations of an old favorite.] - - - VARIATIONS - -_Honey applesauce._—Sweeten the applesauce with honey instead of -granulated sugar. - -_Spicy applesauce._—Cook 2 sticks of cinnamon with apples. Remove -cinnamon before mashing or sieving cooked apples. - -_Raisin applesauce._—Add ¼ cup raisins to the hot applesauce. - -_Lemon applesauce._—Add a little lemon juice to applesauce if needed for -tartness. Garnish with lemon slice and sprig of mint. - - - Applesauce chiffon pie - -_9-inch pie_ - - 3 egg yolks, slightly beaten - 1½ cups applesauce - ⅛ teaspoon ginger - ¼ teaspoon cinnamon - ½ cup milk - 1 tablespoon lemon juice - ½ teaspoon grated lemon rind - ½ cup sugar - 1 tablespoon gelatin - ¼ cup cold water - 3 egg whites - ¼ teaspoon salt - 9-inch baked pastry shell, or graham cracker shell - Nutmeg, if desired - -Mix the egg yolks, applesauce, ginger, cinnamon, milk, lemon juice and -rind, and half the sugar. - -Cook over low heat, stirring constantly, until mixture thickens. - -Sprinkle gelatin on water; let stand a few minutes. - -Add gelatin to the hot mixture; stir until dissolved. Cool until thick -but not set. - -Beat egg whites until foamy. Add salt and beat until stiff. Add rest of -sugar slowly, beating constantly. - -Blend egg white mixture with thickened gelatin mixture. - -Pour into the pie shell and sprinkle with nutmeg, if desired. Chill -until firm. - - -NOTE: Use only clean, sound-shelled eggs in this recipe. - - - Apple pie - -_9-inch pie_ - - Pastry for 9-inch, 2-crust pie - 6 cups tart, pared, sliced apples - ¾ cup sugar - 1 tablespoon cornstarch - ½ to 1 teaspoon cinnamon, as desired - 2 tablespoons butter or margarine, if desired - -Fill a pastry-lined piepan with the apple slices. Blend dry ingredients -and sprinkle over apples; dot with fat, if desired. - -Cut a few slits in pastry top for steam to escape. Place it on the pie -and seal edges. - -Bake at 400° F. (hot oven) 45 to 60 minutes or until the apples are -tender and the crust is golden brown. - - - VARIATIONS - -_French apple pie._—Sprinkle apples with ½ cup raisins. Add 1 tablespoon -lemon juice. Frost baked pie, if desired, with a mixture of ½ cup -confectioner’s sugar and 2 to 2½ teaspoons water. - -_Cranberry-apple pie._—Use 1 cup fresh cranberries in place of 1 cup of -the apples. Increase sugar to 1¼ cups. - - - Tapioca apples - -_6 servings, about ⅔ cup each_ - - ⅔ cup sugar - 3 tablespoons quick-cooking tapioca - ⅛ teaspoon salt - 1½ cups water - 5 cups tart, pared apple slices - -Mix sugar, tapioca, salt, and water in a large saucepan. Let stand while -preparing apple slices. Then, bring tapioca mixture to a full boil, -stirring to prevent sticking. - -Add apples. Boil gently, covered, until apples are tender, 10 to 15 -minutes. Stir occasionally to prevent sticking. - - -NOTE: Sprinkle with nutmeg and serve with plain or whipped cream, if -desired. - - - VARIATION - -_Dessert apple slices._—Omit the tapioca. Do not stir apples while -cooking. - - - Apple cobbler - -_6 servings_ - - 1 recipe tapioca apples (p. 11) - ⅓ cup milk - 1 cup biscuit mix - 2 tablespoons butter or margarine, melted - ¼ cup sugar - 1 teaspoon cinnamon - -Pour tapioca apples into a 9-inch square pan. - -Stir milk into biscuit mix. Roll dough to 6- by 10-inch rectangle. - -Spread dough with fat and sprinkle with sugar and cinnamon. Roll as for -jellyroll, starting from short side. - -Cut dough into 12 slices ½-inch thick. Arrange on tapioca apples. - -Bake at 425° F. (hot oven) about 20 minutes or until biscuits are -browned. - - -NOTE: Use one 20-ounce can of apple pie filling instead of tapioca -apples, if desired. - - - - - Other Apple Recipes - - - Mulled cider - -_6 servings, about ⅔ cup each_ - - 1 quart apple cider - 1 teaspoon whole allspice - 1 teaspoon whole cloves - 2 sticks cinnamon - 6 thin lemon slices, if desired - -Combine ingredients, except lemon slices, in a saucepan. Simmer covered -for 20 minutes. - -Remove spices. Serve hot with lemon slices, if desired. - - - VARIATION - -_Mulled apple juice._—Use canned or fresh apple juice instead of cider. - - - Apple-cranberry punch - -_10 servings, about ⅔ cup each_ - - 1 quart apple cider - 1 cup sweetened cranberry juice - 1 teaspoon lemon juice - 2 cups ginger ale - -Combine cider and fruit juices; chill in refrigerator. - -Add chilled ginger ale just before serving. - - [Illustration: BN-32460 - Hot mulled cider and a bowl of popcorn make a tasty snack for a - chilly evening.] - - - Cranberry-apple relish - -_Makes 1⅔ cups_ - - 1 cup cranberries - 2 tart apples, unpared, cored, quartered - 1 orange, unpeeled, quartered, seeded - ½ cup sugar - ⅛ teaspoon salt - -Put fruit through food chopper, using fine blade. - -Combine all ingredients. - -Chill several hours before serving. - - -NOTE: Relish may be stored in the refrigerator for several days. - - -The following publications give additional ways to use apples. Single -copies are available from the Office of Information, U.S. Department of -Agriculture, Washington, D.C. 20250. Send your request on a post card, -and be sure to include your ZIP code number in your return address. - - Fruits in Family Meals: A Guide for Consumers G 125 - Home Canning of Fruits and Vegetables G 8 - Home Freezing of Fruits and Vegetables G 10 - How To Make Jellies, Jams, and Preserves at Home G 56 - - - - - INDEX TO RECIPES - - - Apples in breads - Apple coffeecake 9 - Apple spice muffins 9 - Apples in cakes and cookies - Applesauce cake 11 - Applesauce drop cookies 10 - Applesauce filling or topping 10 - Broiled dessert 10 - Coconut-applesauce filling 10 - Fudgy applesauce cake 10 - Apples in other desserts - Apple-cheese dessert 12 - Apple cobbler 14 - Apple pie 13 - Apple-fruit combinations 8 - Applesauce 12 - Applesauce chiffon pie 13 - Baked apples 11 - Cranberry-apple pie 13 - Dessert apple slices 14 - French apple pie 13 - Honey applesauce 13 - Lemon applesauce 13 - Pineapple- or cranberry-baked apples 11 - Raisin applesauce 13 - Spicy applesauce 13 - Tapioca apples 14 - Apples in salads - Apple-fruit combinations 8 - Cabbage-apple salad 9 - Carrot-apple salad 9 - Cheese-apple salad 8 - Chicken- or turkey-apple salad 8 - Jellied apple-nut salad 8 - Pork-, ham-, veal-apple salad 8 - Tunafish-apple salad 8 - Waldorf salad 8 - Apples in the main course - Apple stuffing 7 - Cheese-apple salad 8 - Chicken- or turkey-apple salad 8 - Mincemeat-apple filled peaches 6 - Panned apple wedges 7 - Pork-, ham-, or veal-apple salad 8 - Pork shoulder with apple stuffing 7 - Sweetpotato-apple casserole 7 - Tunafish-apple salad 8 - Other apple recipes - Apple-cranberry punch 14 - Cranberry-apple relish 15 - Mulled cider 14 - Mulled apple juice 14 - - - Prepared by - Human Nutrition Research Division - Agricultural Research Service - - This is a _Consumer Service_ of USDA - - U.S. GOVERNMENT PRINTING OFFICE: 1969 O—322-786 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of Apples in Appealing Ways, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK APPLES IN APPEALING WAYS *** - -***** This file should be named 62284-0.txt or 62284-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/2/8/62284/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; }</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Apples in Appealing Ways, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Apples in Appealing Ways - Home and Garden Bulletin No. 161 - -Author: Anonymous - -Release Date: May 30, 2020 [EBook #62284] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK APPLES IN APPEALING WAYS *** - - - - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Apples in Appealing Ways" width="500" height="787" /> -</div> -<div class="box"> -<p class="center"><span class="ssn"><span class="rubric">HOME AND GARDEN BULLETIN NO. 161 -<br />U.S. DEPARTMENT OF AGRICULTURE</span></span></p> -<h1><span class="rubric"><span class="large">APPLES</span> -<br /><span class="small"><i>in appealing ways</i></span></span></h1> -<p class="center smaller"><span class="ss">This bulletin supersedes Leaflet 312, “Apples in Appealing Ways.” -<br />Washington, D.C. <span class="hst">Issued April 1969</span></span></p> -<p class="center smaller">For sale by the Superintendent of Documents, U.S. Government Printing Office -<br />Washington, D.C. 20402 - Price 15 cents</p> -</div> -<div class="pb" id="Page_2">2</div> -<h2 id="toc" class="center">CONTENTS</h2> -<dl class="toc"> -<dt class="small"><span class="small">Page</span></dt> -<dt><a href="#c1">Choosing apples</a> 3</dt> -<dd><a href="#c2">Varieties</a> 3</dd> -<dd><a href="#c3">Quality of apples</a> 3</dd> -<dt><a href="#c4">Storing apples</a> 6</dt> -<dd><a href="#c5">Brief storage</a> 6</dd> -<dd><a href="#c6">Longer storage</a> 6</dd> -<dt><a href="#c7">Recipes</a> 6</dt> -<dd><a href="#c8">Apples in the main course</a> 6</dd> -<dd><a href="#c9">Apples in salads</a> 8</dd> -<dd><a href="#c10">Apples in breads</a> 9</dd> -<dd><a href="#c11">Apples in cakes and cookies</a> 10</dd> -<dd><a href="#c12">Apples in other desserts</a> 11</dd> -<dd><a href="#c13">Other apple recipes</a> 14</dd> -<dt><a href="#c14">Index to recipes</a> 16</dt> -</dl> -<div class="pb" id="Page_3">3</div> -<h1 title="">APPLES -<br /><i><span class="smaller">in appealing ways</span></i></h1> -<p>Choose your favorite apple—a -fragrant Winesap, a juicy Stayman, -a tart Northern Spy ... each variety -has its own appeal. And the -versatile apple can lend flavor to -your main course, salad, bread, or -dessert.</p> -<p>An apple, eaten raw, makes a -pleasant, low-calorie snack or dessert. -A medium-size apple contains -only 70 calories.</p> -<p>Like other fruits, apples contain -some vitamins and minerals. Bottled -or canned apple juice may be -fortified with vitamin C.</p> -<p>In this publication, you’ll find -useful facts about apples, recipes for -many of your favorite apple dishes, -and some new or unusual ways of -preparing and serving apples.</p> -<h2 id="c1"><span class="small">CHOOSING APPLES</span></h2> -<p>The large assortment of apples at -retail markets provides a variety -for every need. It’s a good idea to -learn to recognize some of the most -popular varieties. (See table, <a href="#Page_4">p. 4</a>.)</p> -<h3 id="c2">Varieties</h3> -<p>There are many good all-purpose -apples, plus others especially suited -for preparing in certain ways.</p> -<p>Apples that “go to pieces” when -cooked are usually best for applesauce; -those that keep their shape -are best for baking whole. Tart -apples are good for cooking; sweeter -apples, for eating raw. Early summer -apples are especially good in -applesauce and pies because they’re -likely to be juicy, tart, and quick-cooking.</p> -<h3 id="c3">Quality of Apples</h3> -<p>Be sure to buy good-quality -apples. Those that are mature -when picked have the best flavor -and texture. They should be firm -and crisp, have a good color, and -be free from defects.</p> -<p>Most apples are marketed by -grade, and many retail packages -show variety, grade, and size. U.S. -grades for apples are U.S. Extra -Fancy, U.S. Fancy, U.S. No. 1, -and combinations of these grades. -U.S. No. 2 is a less desirable grade. -Apples from the far western States -are usually marketed under State -grades which are similar to Federal -grades.</p> -<p>Fresh apples and other fruits -can develop bruises, blemishes, or -other defects because of poor growth -or rough handling. They are sometimes -available at bargain prices.</p> -<div class="pb" id="Page_4">4</div> -<table class="center" summary=""> -<tr class="th"><th colspan="6"><i><span class="large">Know Your Apples</span></i></th></tr> -<tr class="th"><th>VARIETY </th><th>SEASON </th><th>DESCRIPTION </th><th> </th><th>USE</th></tr> -<tr class="th"><th> </th><th> </th><th>(Size, color, and flavor) </th><th>Raw </th><th>General cooking </th><th>Baking whole</th></tr> -<tr><td class="l">Cortland </td><td class="l">October to March </td><td class="l">Medium to large. Bright striped red. Juicy, moderately tart, crisp, tender, fragrant. </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">Red Delicious </td><td class="l">October to April </td><td class="l">Medium to large. Deep red, five knobs on blossom end. Sweet, firm, tender, fragrant. </td><td class="c">•</td></tr> -<tr><td class="l">Golden Delicious </td><td class="l">October to March </td><td class="l">Medium to large. Yellow. Sweet, firm, crisp, tender. </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">Grimes Golden </td><td class="l">October to February </td><td class="l">Small to medium. Yellow with small dark specks. Moderately juicy, slightly tart, firm, crisp, tender, fragrant. </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">Jonathan </td><td class="l">October to February </td><td class="l">Small to medium. Deep red. Juicy, moderately tart, tender, crisp, fragrant. </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">McIntosh </td><td class="l">October to March </td><td class="l">Medium. Bright dark red with stripes. Juicy, moderately tart, tender, crisp, fragrant. </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">Northern Spy </td><td class="l">October to March </td><td class="l">Large. Bright striped red. Juicy, moderately tart, firm, crisp, tender, fragrant. </td><td class="c">• </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">Rome Beauty </td><td class="l">November to May </td><td class="l">Large. Yellow mingled with red. Juicy, slightly tart, firm, rather crisp. </td><td class="c"> </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">Stayman </td><td class="l">November to April </td><td class="l">Medium to large. Dull striped red. Juicy, tart, firm, crisp. </td><td class="c">• </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">Winesap </td><td class="l">January to May </td><td class="l">Small to medium. Deep bright red with small scattered white dots. Juicy, slightly tart, hard, crisp, fragrant. </td><td class="c">• </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">Yellow Newtown </td><td class="l">February to June </td><td class="l">Yellow. Juicy, moderately tart, hard, crisp. </td><td class="c">• </td><td class="c">•</td></tr> -<tr><td class="l">York Imperial </td><td class="l">October to April </td><td class="l">Medium to large. Light or purplish red over yellow. Lopsided shape, usually. Slightly tart, hard, crisp. </td><td class="c">• </td><td class="c">• </td><td class="c">•</td></tr> -</table> -<div class="pb" id="Page_5">5</div> -<div class="img" id="fig1"> -<img src="images/p02.jpg" alt="" width="800" height="362" /> -<p class="pcap"><span class="jri smaller">BN-32499, BN-32525</span> -<br />Red Delicious—fragrant, sweet, and an excellent choice for eating out of hand—combines well with other raw foods, as in cabbage-apple salad (<a href="#Page_9">p. 9</a>).</p> -</div> -<div class="img" id="fig2"> -<img src="images/p02a.jpg" alt="" width="800" height="357" /> -<p class="pcap"><span class="jri smaller">BN-32141, BN-32459</span> -<br />Jonathan, one of many popular varieties that can liven up your general cooking, gives this cobbler a flavor boost. For the recipe, see <a href="#Page_14">page 14</a>.</p> -</div> -<div class="img" id="fig3"> -<img src="images/p02d.jpg" alt="" width="800" height="353" /> -<p class="pcap"><span class="jri smaller">BN-32140, BN-32458</span> -<br />Tart, firm Rome Beauty is a classic choice for dishes such as baked apples that call for apples that retain their shape when cooked. The recipe is on <a href="#Page_11">page 11</a>.</p> -</div> -<div class="pb" id="Page_6">6</div> -<h2 id="c4"><span class="small">STORING APPLES</span></h2> -<p>Only perfect apples should be -stored for later use. Use apples -with bruises, skin breaks, or decayed -spots as soon as possible.</p> -<h3 id="c5">Brief Storage</h3> -<p>Store slightly underripe apples -for 2 weeks or less in a cool place, -60° to 70° F., to ripen.</p> -<p>Apples that are ripe enough for -eating will keep in your home -refrigerator for a week or longer. -Place them in the humidifier compartment -or in a moisture-resistant -container, such as a polyethylene -bag. Fruit needs some ventilation, -however. The polyethylene bags in -which apples are sometimes purchased -have small holes. If you -prepare your own bags for storing -apples, cut a few scattered half-inch -holes.</p> -<h3 id="c6">Longer Storage</h3> -<p>Most varieties of apples will -keep several months if stored at -lower temperatures. Freezing will -lower the quality of apples.</p> -<p>For directions on long-term storage -of apples, see Home and Garden -Bulletin 119, “Storing Vegetables -and Fruits in Basements, Cellars, -Outbuildings, and Pits.” Send your -request on a post card to the -Office of Information, U.S. Department -of Agriculture, Washington, -D.C. 20250. Please include -your ZIP Code.</p> -<h2 id="c7"><span class="small">RECIPES</span></h2> -<p>Here are some of the many ways -to use apples—in the main course of -the meal, in salads, in breads, in -desserts, and in other ways. Let the -table on <a href="#Page_4">page 4</a> guide you in -selecting the best apple variety for -each recipe. The flavor, texture, -and juiciness of the finished product -may vary slightly with the kind of -apple used.</p> -<p>Commercially canned applesauce -was used in developing the recipes -that call for applesauce. If you use -homemade applesauce in these -recipes, it should be similar in -sweetness and juiciness to commercially -canned applesauce.</p> -<p>Raw apples may darken when the -cut surface is exposed to air, especially -if the fruit has touched the -iron in a knife blade or chopper. -Protect cut apples from darkening -by mixing with fruit juice—lemon, -orange, grapefruit, or pineapple—before -adding other ingredients.</p> -<h2 id="c8"><span class="small">Apples in the Main Course</span></h2> -<h3>Mincemeat-apple filled peaches</h3> -<p><i>8 servings</i></p> -<div class="verse"> -<p class="t0">1 cup finely chopped apples</p> -<p class="t0">½ cup mincemeat</p> -<p class="t0">½ cup miniature marshmallows</p> -<p class="t0">8 canned peach halves, drained</p> -<p class="t0">Peach sirup, as needed</p> -</div> -<p>Mix apples, mincemeat, and -marshmallows.</p> -<p>Place peaches in baking dish. Fill -centers with apple mixture.</p> -<div class="pb" id="Page_7">7</div> -<p>Pour a few tablespoons of the -peach sirup into bottom of dish.</p> -<p>Bake at 375° F. (moderate oven) -for about 20 minutes, until peaches -are thoroughly heated. To serve, -arrange peaches on platter around -meat.</p> -<h3>Apple stuffing</h3> -<p><i>4 cups stuffing</i></p> -<div class="verse"> -<p class="t0">¼ cup butter, margarine, or bacon drippings</p> -<p class="t0">½ cup chopped onion</p> -<p class="t0">½ cup chopped celery</p> -<p class="t0">4 cups diced, tart apples</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅓ cup sugar</p> -<p class="t0">4 cups small bread cubes</p> -</div> -<p>Melt fat in a large frypan. Add -onion, celery, and apples. Sprinkle -with salt and sugar.</p> -<p>Cook, turning occasionally, for -8 to 10 minutes or until apples are -lightly browned.</p> -<p>Add bread cubes and toss gently -to blend ingredients.</p> -<h4>HOW TO USE</h4> -<p><i>Pork shoulder with apple stuffing.</i>—Sprinkle -the inside of a 4-pound, -boned fresh pork shoulder with 1 -teaspoon salt and pepper, as desired. -Spread with stuffing. Fold -meat over stuffing and skewer. -Place on a rack, skin side up, in a -shallow baking pan. Bake at 325° -F. (slow oven) for about 2½ hours -or until meat is tender and the juice -is no longer pink.</p> -<h3>Sweetpotato-apple casserole</h3> -<p><i>6 servings, about ⅔ cup each</i></p> -<div class="verse"> -<p class="t0">1 can (18 ounces) sweetpotatoes, drained</p> -<p class="t0">¼ cup sweetpotato liquid or orange juice</p> -<p class="t0">1 can (20 ounces) apple pie filling</p> -<p class="t0">1 teaspoon grated orange rind, if desired</p> -<p class="t0">1 teaspoon lemon juice</p> -<p class="t0">1 cup bread cubes</p> -<p class="t0">2 tablespoons butter or margarine, melted</p> -</div> -<p>Arrange sweetpotatoes in a 2-quart -casserole.</p> -<p>Blend remaining ingredients except -bread cubes and fat. Pour over -sweetpotatoes.</p> -<p>Mix bread cubes with fat and -sprinkle over apples.</p> -<p>Bake at 375° F. (moderate oven) -until liquid is bubbly and bread -cubes are lightly browned.</p> -<p class="tb"><span class="smaller">NOTE:</span> You may omit canned -sweetpotatoes, apple pie filling, and -¼ cup liquid. Instead, use 2 cups -cooked sweetpotatoes and 2½ cups -tapioca apples (<a href="#Page_14">p. 14</a>).</p> -<h3>Panned apple wedges</h3> -<p><i>6 servings, about ½ cup each</i></p> -<div class="verse"> -<p class="t0">3 tablespoons butter or margarine</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">5 cups pared apple wedges</p> -<p class="t0">⅓ cup sugar</p> -</div> -<p>Melt fat in a large frypan over -moderately low heat. Mix lemon -juice with apples and pour into -pan. Sprinkle with sugar.</p> -<div class="pb" id="Page_8">8</div> -<p>Brown apples lightly on both -sides, turning once.</p> -<p>If apples are not tender, cover -and cook over low heat a little -longer.</p> -<h4>SERVING SUGGESTIONS</h4> -<p>Panned apples are especially good -served with pork, ham, fried chicken, -or sweetpotatoes.</p> -<p>Or, fill halves of baked, seasoned -acorn squash with panned apples.</p> -<h2 id="c9"><span class="small">Apples in Salads</span></h2> -<h3>Jellied apple-nut salad</h3> -<p><i>6 servings, about ⅔ cup each</i></p> -<div class="verse"> -<p class="t0">1 package (3 ounces) lemon-flavored gelatin</p> -<p class="t0">1 cup boiling water</p> -<p class="t0">¾ cup cold water</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">½ cup finely chopped celery</p> -<p class="t0">1½ cups chopped apples</p> -<p class="t0">¼ cup chopped pecans</p> -</div> -<p>Dissolve the gelatin in the boiling -water.</p> -<p>Add cold water, lemon juice, and -salt.</p> -<p>Chill until slightly thickened.</p> -<p>Stir remaining ingredients into -the gelatin.</p> -<p>Chill until firm.</p> -<h4>VARIATION</h4> -<p><i>Waldorf salad.</i>—Omit gelatin, -water, and lemon juice. Use 2½ -cups apples. Mix all ingredients, -and blend in ¼ cup salad dressing -or mayonnaise. Makes 6 servings, -½ cup each.</p> -<h3>Chicken- or turkey-apple salad</h3> -<p><i>6 servings, about ¾ cup each</i></p> -<div class="verse"> -<p class="t0">2 cups cooked, chopped chicken or turkey</p> -<p class="t0">2 cups diced or sliced apples</p> -<p class="t0">½ cup chopped celery</p> -<p class="t0">⅓ to ½ cup mayonnaise or salad dressing</p> -<p class="t0">1 tablespoon lemon juice, if desired</p> -</div> -<p>Combine ingredients; mix well.</p> -<p class="tb"><span class="smaller">NOTE:</span> If preferred, moisten the -salad with french dressing and omit -the mayonnaise or salad dressing.</p> -<h4>VARIATIONS</h4> -<p><i>Pork-, ham-, or veal-apple salad.</i>—Use -one of these cooked meats instead -of poultry.</p> -<p><i>Tunafish-apple salad.</i>—Use 13- -or 14-ounce can of tunafish instead -of poultry.</p> -<p><i>Cheese-apple salad.</i>—Omit the -poultry. Use 3 cups of apples in the -recipe and add 1 cup diced cheese.</p> -<h3>Apple-fruit combinations</h3> -<p>For a tasty and colorful salad, -fruit cup, or dessert, combine apples -and other fruits, cut or sectioned. -For a salad, use large pieces, drain -the fruit, and place on greens. For -a fruit cup or dessert, use smaller -pieces and add a little fruit juice.</p> -<p>To make six ½- to ⅔-cup servings, -try one of these combinations:</p> -<dl class="undent"><dt>• 1 banana, 1 cup pineapple tidbits, 2 apples.</dt> -<dt>• 1 cup strawberries, 2 oranges, 2 apples, ½ cup marshmallow bits.</dt> -<dt>• 1 cup cranberry sauce, 2 oranges, 2 apples.</dt> -<dt>• 1 banana, 1 apple, 1 cup dark sweet cherries, 2 oranges.</dt></dl> -<div class="pb" id="Page_9">9</div> -<h3>Carrot-apple salad</h3> -<p><i>6 servings, ⅔ cup each</i></p> -<div class="verse"> -<p class="t0">1 large carrot, shredded</p> -<p class="t0">3 cups diced apples</p> -<p class="t0">⅓ cup raisins</p> -<p class="t0">⅓ cup salad dressing or mayonnaise</p> -<p class="t0">1 tablespoon lemon juice, if desired</p> -<p class="t0">⅛ teaspoon salt</p> -</div> -<p>Combine ingredients and mix -well.</p> -<h3>Cabbage-apple salad</h3> -<p><i>6 servings, ½ cup each</i></p> -<div class="verse"> -<p class="t0">2 cups shredded cabbage</p> -<p class="t0">2 cups diced apples</p> -<p class="t0">2 tablespoons slivered almonds, toasted</p> -<p class="t0">⅓ cup salad dressing</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">1 teaspoon sugar</p> -<p class="t0">½ teaspoon salt</p> -</div> -<p>Combine ingredients and mix -well.</p> -<h2 id="c10"><span class="small">Apples in Breads</span></h2> -<h3>Apple spice muffins</h3> -<p><i>12 muffins</i></p> -<div class="verse"> -<p class="t0">¾ cup milk</p> -<p class="t0">1 egg, beaten</p> -<p class="t0">¼ cup melted fat</p> -<p class="t0">2 cups unsifted flour</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1 tablespoon baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">1 cup finely chopped apples</p> -<p class="t0">¼ cup raisins</p> -</div> -<p>Add milk to egg; stir in fat.</p> -<p>Mix dry ingredients thoroughly; -stir in apples and raisins.</p> -<p>Add liquid mixture and stir just -until most of the dry ingredients -are moistened. Do not overmix; -batter should be lumpy.</p> -<p>Fill greased muffin tins two-thirds -full.</p> -<p>Bake at 400° F. (hot oven) 20 to -25 minutes until golden brown.</p> -<h3>Apple coffeecake</h3> -<p><i>9 servings, 3 by 3 inches each</i></p> -<div class="verse"> -<p class="t0">½ cup light brown sugar</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">2 tablespoons butter or margarine</p> -<p class="t0">1 to 2 teaspoons cinnamon, as desired</p> -<p class="t0">½ to ¾; cup sugar, as desired</p> -<p class="t0">¼ cup shortening</p> -<p class="t0">1 egg</p> -<p class="t0">½ cup milk</p> -<p class="t0">1½ cups unsifted flour</p> -<p class="t0">2 teaspoons baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 cups thinly sliced apples</p> -</div> -<p>Blend together the brown sugar, -2 tablespoons flour, butter or margarine, -and cinnamon.</p> -<p>In another bowl, combine -sugar, shortening, and egg; beat -thoroughly. Stir in milk.</p> -<p>Mix 1½ cups flour, baking powder, -and salt thoroughly; stir into egg -mixture just until smooth.</p> -<p>Spread half the batter in a greased -9-inch square pan; cover with half -the apples; top with half the brown -sugar mixture. Repeat.</p> -<p>Bake at 375° F. (moderate oven) -for 45 to 50 minutes or until cake -is set.</p> -<p class="tb"><span class="smaller">NOTE:</span> If preferred, put all the -batter in the pan at once. Arrange -apples on top of the batter and -sprinkle with brown sugar mixture.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c11"><span class="small">Apples in Cakes and Cookies</span></h2> -<h3>Applesauce drop cookies</h3> -<p><i>Makes 5 dozen</i></p> -<div class="verse"> -<p class="t0">½ cup softened shortening, butter, or margarine</p> -<p class="t0">1 cup sugar</p> -<p class="t0">1 egg</p> -<p class="t0">1 cup unsifted flour</p> -<p class="t0">1 tablespoon baking powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">½ teaspoon cloves</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">1 cup applesauce</p> -<p class="t0">1 cup raisins</p> -<p class="t0">1¾ cups quick rolled oats</p> -</div> -<p>Beat fat and sugar together until -creamy. Beat in the egg.</p> -<p>Combine and thoroughly mix all -dry ingredients except rolled oats. -Stir into creamy mixture until -blended.</p> -<p>Stir in applesauce. Stir in raisins -and rolled oats.</p> -<p>Drop by teaspoonfuls -greased baking sheet.</p> -<p>Bake at 375° F. (moderate oven) -about 15 minutes or until lightly -browned.</p> -<h3>Applesauce Filling or topping</h3> -<p><i>For two 8-inch cake layers or a 9- by -12-inch cake</i></p> -<div class="verse"> -<p class="t0">⅓ cup brown sugar</p> -<p class="t0">2 tablespoons cornstarch</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">2 cups (16½-ounce can) applesauce</p> -<p class="t0">½ cup chopped nuts, if desired</p> -<p class="t0">Whipped cream or whipped topping, if desired</p> -</div> -<p>Blend dry ingredients in a saucepan. -Stir in applesauce.</p> -<p>Cook over moderate heat until -thick, stirring as needed to prevent -sticking.</p> -<p>Cool. Spread on cake.</p> -<p>Sprinkle with nuts, if desired; or -add whipped cream or whipped -topping before serving.</p> -<h4>VARIATIONS</h4> -<p><i>Coconut-applesauce filling.</i>—Omit -nuts. Mix ⅔ cup coconut with -cooked filling. Or sprinkle coconut -on top of filling on cake.</p> -<p><i>Broiled dessert.</i>—Spread hot cake -with warm filling and sprinkle with -the nuts or coconut. Place under a -hot broiler for a few minutes until -lightly browned.</p> -<h3>Fudgy applesauce cake</h3> -<p><i>9 servings, 3 by 3 inches each</i></p> -<div class="verse"> -<p class="t0">⅓ cup softened shortening, butter, or margarine</p> -<p class="t0">1 cup sugar</p> -<p class="t0">9 eggs</p> -<p class="t0">1 cup unsifted flour</p> -<p class="t0">⅓ cup cocoa</p> -<p class="t0">½ teaspoon soda</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon allspice</p> -<p class="t0">½ cup chopped nuts</p> -<p class="t0">1 cup applesauce</p> -<p class="t0">¼ cup milk</p> -</div> -<p>Beat fat and sugar together until -creamy; beat in eggs.</p> -<p>Combine dry ingredients and -mix well. Add nuts.</p> -<p>Add dry ingredients to creamy -mixture with the applesauce and -milk. Stir only until blended.</p> -<div class="pb" id="Page_11">11</div> -<p>Pour into a greased 9-inch square -baking pan.</p> -<p>Bake at 350° F. (moderate oven) -about 45 to 50 minutes or until -surface is firm when touched lightly.</p> -<p>Cool before cutting.</p> -<h3>Applesauce cake</h3> -<p><i>9 servings, 3 by 3 inches each</i></p> -<div class="verse"> -<p class="t0">⅓ cup softened shortening, butter, or margarine</p> -<p class="t0">1⅓ cups sugar</p> -<p class="t0">1 egg</p> -<p class="t0">1⅔ cups flour</p> -<p class="t0">1 tablespoon baking powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">¼ teaspoon cloves</p> -<p class="t0">½ teaspoon allspice</p> -<p class="t0">1⅓ cups applesauce</p> -<p class="t0">⅔ cup raisins</p> -<p class="t0">⅓ cup chopped nuts</p> -</div> -<p>Beat fat and sugar until creamy -and fluffy; beat in the egg -thoroughly.</p> -<p>Mix dry ingredients together.</p> -<p>Stir dry ingredients into creamy -mixture alternately with applesauce -until well blended. Stir in raisins -and nuts.</p> -<p>Pour batter into a greased and -floured 9-inch square baking pan.</p> -<p>Bake at 350° F. (moderate oven) -for 50 to 55 minutes or until cake -leaves sides of pan.</p> -<p>Cool in pan on rack.</p> -<p class="tb"><span class="smaller">NOTE:</span> Sift a tablespoon of confectioner’s -sugar on top of warm -cake, if desired.</p> -<h2 id="c12"><span class="small">Apples in Other Desserts</span></h2> -<h3>Baked apples</h3> -<p><i>6 servings</i></p> -<div class="verse"> -<p class="t0">6 baking apples (See table, <a href="#Page_4">p. 4</a>.)</p> -<p class="t0">½ cup honey or sugar</p> -<p class="t0">½ cup raisins, if desired</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">1 tablespoon butter or margarine</p> -<p class="t0">1 cup water</p> -</div> -<p>Core apples without cutting -through the bottom end. Peel about -one-third of the way down. Place -in baking dish.</p> -<p>Mix remaining ingredients except -fat and water; fill centers of apples. -Dot filling with fat. Pour water into -baking dish.</p> -<p>Bake at 375° F. (moderate oven) -about 45 to 60 minutes or until -apples are tender. If apples seem -dry, baste frequently with liquid in -pan.</p> -<p class="tb"><span class="smaller">NOTE:</span> After baking, top each -apple with a marshmallow, if desired, -and return to oven until -marshmallows are lightly browned.</p> -<p>Or top with cream cheese softened -with cream or milk and beaten until -fluffy.</p> -<h4>VARIATION</h4> -<p><i>Pineapple- or cranberry-baked -apples.</i>—Omit apple filling. Instead, -fill apples with canned, -crushed pineapple or whole cranberry -sauce. Top each apple with 1 -teaspoon sugar and dot with butter -or margarine.</p> -<div class="pb" id="Page_12">12</div> -<h3>Apple-cheese dessert</h3> -<p><i>6 to 8 servings</i></p> -<div class="verse"> -<p class="t0">6 cups pared apple slices</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">1 cup sugar</p> -<p class="t0">½ cup unsifted flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ teaspoon cinnamon</p> -<p class="t0">¼ cup butter or margarine</p> -<p class="t0">⅔ cup finely shredded Cheddar cheese</p> -</div> -<p>Fill a 9- or 10-inch piepan or -shallow baking dish with apples; -sprinkle with lemon juice and ½ -cup of the sugar.</p> -<p>Mix remaining sugar, flour, salt, -and cinnamon. Mix in fat until -mixture is crumbly. Stir in cheese. -Spread over apples.</p> -<p>Bake at 350° F. (moderate oven) -about 45 minutes or until apples -are tender.</p> -<p class="tb"><span class="smaller">NOTE:</span> Serve warm or cold. Serve -with table cream or ice cream, if -desired.</p> -<h3>Applesauce</h3> -<p><i>6 servings, about ½ cup each</i></p> -<div class="verse"> -<p class="t0">6 cups apple pieces (cored only, or pared and cored)</p> -<p class="t0">1 cup water</p> -<p class="t0">¼ to ⅓ cup sugar, as desired</p> -</div> -<p>Cook apples in the water in a -covered saucepan for 10 to 15 -minutes or until tender. Add additional -water, if needed to prevent -sticking.</p> -<p>Mash undrained, cooked, pared -apples or put unpared ones through -a food mill or sieve. Stir in sugar.</p> -<p class="tb"><span class="smaller">NOTE:</span> Applesauce will vary in -texture, juiciness, and tartness with -the variety of apple used.</p> -<div class="img" id="fig4"> -<img src="images/p03.jpg" alt="" width="800" height="524" /> -<p class="pcap">Lemon applesauce, spicy applesauce, raisin applesauce, three tasty variations -of an old favorite.</p> -</div> -<div class="pb" id="Page_13">13</div> -<h4>VARIATIONS</h4> -<p><i>Honey applesauce.</i>—Sweeten the -applesauce with honey instead of -granulated sugar.</p> -<p><i>Spicy applesauce.</i>—Cook 2 sticks -of cinnamon with apples. Remove -cinnamon before mashing or sieving -cooked apples.</p> -<p><i>Raisin applesauce.</i>—Add ¼ cup -raisins to the hot applesauce.</p> -<p><i>Lemon applesauce.</i>—Add a little -lemon juice to applesauce if needed -for tartness. Garnish with lemon -slice and sprig of mint.</p> -<h3>Applesauce chiffon pie</h3> -<p><i>9-inch pie</i></p> -<div class="verse"> -<p class="t0">3 egg yolks, slightly beaten</p> -<p class="t0">1½ cups applesauce</p> -<p class="t0">⅛ teaspoon ginger</p> -<p class="t0">¼ teaspoon cinnamon</p> -<p class="t0">½ cup milk</p> -<p class="t0">1 tablespoon lemon juice</p> -<p class="t0">½ teaspoon grated lemon rind</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1 tablespoon gelatin</p> -<p class="t0">¼ cup cold water</p> -<p class="t0">3 egg whites</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">9-inch baked pastry shell, or graham cracker shell</p> -<p class="t0">Nutmeg, if desired</p> -</div> -<p>Mix the egg yolks, applesauce, -ginger, cinnamon, milk, lemon juice -and rind, and half the sugar.</p> -<p>Cook over low heat, stirring -constantly, until mixture thickens.</p> -<p>Sprinkle gelatin on water; let -stand a few minutes.</p> -<p>Add gelatin to the hot mixture; -stir until dissolved. Cool until -thick but not set.</p> -<p>Beat egg whites until foamy. Add -salt and beat until stiff. Add rest of -sugar slowly, beating constantly.</p> -<p>Blend egg white mixture with -thickened gelatin mixture.</p> -<p>Pour into the pie shell and -sprinkle with nutmeg, if desired. -Chill until firm.</p> -<p class="tb"><span class="smaller">NOTE:</span> Use only clean, sound-shelled -eggs in this recipe.</p> -<h3>Apple pie</h3> -<p><i>9-inch pie</i></p> -<div class="verse"> -<p class="t0">Pastry for 9-inch, 2-crust pie</p> -<p class="t0">6 cups tart, pared, sliced apples</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">1 tablespoon cornstarch</p> -<p class="t0">½ to 1 teaspoon cinnamon, as desired</p> -<p class="t0">2 tablespoons butter or margarine, if desired</p> -</div> -<p>Fill a pastry-lined piepan with -the apple slices. Blend dry ingredients -and sprinkle over apples; -dot with fat, if desired.</p> -<p>Cut a few slits in pastry top for -steam to escape. Place it on the -pie and seal edges.</p> -<p>Bake at 400° F. (hot oven) 45 to -60 minutes or until the apples are -tender and the crust is golden -brown.</p> -<h4>VARIATIONS</h4> -<p><i>French apple pie.</i>—Sprinkle apples -with ½ cup raisins. Add 1 tablespoon -lemon juice. Frost baked pie, -if desired, with a mixture of ½ -cup confectioner’s sugar and 2 to -2½ teaspoons water.</p> -<p><i>Cranberry-apple pie.</i>—Use 1 cup -fresh cranberries in place of 1 cup -of the apples. Increase sugar to -1¼ cups.</p> -<div class="pb" id="Page_14">14</div> -<h3>Tapioca apples</h3> -<p><i>6 servings, about ⅔ cup each</i></p> -<div class="verse"> -<p class="t0">⅔ cup sugar</p> -<p class="t0">3 tablespoons quick-cooking tapioca</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">1½ cups water</p> -<p class="t0">5 cups tart, pared apple slices</p> -</div> -<p>Mix sugar, tapioca, salt, and -water in a large saucepan. Let -stand while preparing apple slices. -Then, bring tapioca mixture to a -full boil, stirring to prevent sticking.</p> -<p>Add apples. Boil gently, covered, -until apples are tender, 10 to 15 -minutes. Stir occasionally to prevent -sticking.</p> -<p class="tb"><span class="smaller">NOTE:</span> Sprinkle with nutmeg and -serve with plain or whipped cream, -if desired.</p> -<h4>VARIATION</h4> -<p><i>Dessert apple slices.</i>—Omit the -tapioca. Do not stir apples while -cooking.</p> -<h3>Apple cobbler</h3> -<p><i>6 servings</i></p> -<div class="verse"> -<p class="t0">1 recipe tapioca apples (<a href="#Page_11">p. 11</a>)</p> -<p class="t0">⅓ cup milk</p> -<p class="t0">1 cup biscuit mix</p> -<p class="t0">2 tablespoons butter or margarine, melted</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">1 teaspoon cinnamon</p> -</div> -<p>Pour tapioca apples into a 9-inch -square pan.</p> -<p>Stir milk into biscuit mix. Roll -dough to 6- by 10-inch rectangle.</p> -<p>Spread dough with fat and sprinkle -with sugar and cinnamon. Roll -as for jellyroll, starting from short -side.</p> -<p>Cut dough into 12 slices ½-inch -thick. Arrange on tapioca apples.</p> -<p>Bake at 425° F. (hot oven) about -20 minutes or until biscuits are -browned.</p> -<p class="tb"><span class="smaller">NOTE:</span> Use one 20-ounce can of -apple pie filling instead of tapioca -apples, if desired.</p> -<h2 id="c13"><span class="small">Other Apple Recipes</span></h2> -<h3>Mulled cider</h3> -<p><i>6 servings, about ⅔ cup each</i></p> -<div class="verse"> -<p class="t0">1 quart apple cider</p> -<p class="t0">1 teaspoon whole allspice</p> -<p class="t0">1 teaspoon whole cloves</p> -<p class="t0">2 sticks cinnamon</p> -<p class="t0">6 thin lemon slices, if desired</p> -</div> -<p>Combine ingredients, except -lemon slices, in a saucepan. Simmer -covered for 20 minutes.</p> -<p>Remove spices. Serve hot with -lemon slices, if desired.</p> -<h4>VARIATION</h4> -<p><i>Mulled apple juice.</i>—Use canned -or fresh apple juice instead of cider.</p> -<h3>Apple-cranberry punch</h3> -<p><i>10 servings, about ⅔ cup each</i></p> -<div class="verse"> -<p class="t0">1 quart apple cider</p> -<p class="t0">1 cup sweetened cranberry juice</p> -<p class="t0">1 teaspoon lemon juice</p> -<p class="t0">2 cups ginger ale</p> -</div> -<p>Combine cider and fruit juices; -chill in refrigerator.</p> -<p>Add chilled ginger ale just before -serving.</p> -<div class="pb" id="Page_15">15</div> -<div class="img" id="fig5"> -<img src="images/p04.jpg" alt="" width="800" height="554" /> -<p class="pcap"><span class="jri smaller">BN-32460</span> -<br />Hot mulled cider and a bowl of popcorn make a tasty snack for a chilly evening.</p> -</div> -<h3>Cranberry-apple relish</h3> -<p><i>Makes 1⅔ cups</i></p> -<div class="verse"> -<p class="t0">1 cup cranberries</p> -<p class="t0">2 tart apples, unpared, cored, quartered</p> -<p class="t0">1 orange, unpeeled, quartered, seeded</p> -<p class="t0">½ cup sugar</p> -<p class="t0">⅛ teaspoon salt</p> -</div> -<p>Put fruit through food chopper, -using fine blade.</p> -<p>Combine all ingredients.</p> -<p>Chill several hours before serving.</p> -<p class="tb"><span class="smaller">NOTE:</span> Relish may be stored in -the refrigerator for several days.</p> -<hr class="dwide" /> -<p>The following publications give additional ways to use apples. Single -copies are available from the Office of Information, U.S. Department of -Agriculture, Washington, D.C. 20250. Send your request on a post card, -and be sure to include your ZIP code number in your return address.</p> -<table class="center" summary=""> -<tr><td class="l">Fruits in Family Meals: A Guide for Consumers </td><td class="l">G 125</td></tr> -<tr><td class="l">Home Canning of Fruits and Vegetables </td><td class="l">G 8</td></tr> -<tr><td class="l">Home Freezing of Fruits and Vegetables </td><td class="l">G 10</td></tr> -<tr><td class="l">How To Make Jellies, Jams, and Preserves at Home </td><td class="l">G 56</td></tr> -</table> -<hr class="dwide" /> -<div class="pb" id="Page_16">16</div> -<h2 id="c14"><span class="small">INDEX TO RECIPES</span></h2> -<dl class="indexlr"> -<dt class="lr">Apples in breads</dt> -<dd><span class="jl">Apple coffeecake</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Apple spice muffins</span> <a href="#Page_9">9</a></dd> -<dt>Apples in cakes and cookies</dt> -<dd><span class="jl">Applesauce cake</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Applesauce drop cookies</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Applesauce filling or topping</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Broiled dessert</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Coconut-applesauce filling</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl">Fudgy applesauce cake</span> <a href="#Page_10">10</a></dd> -<dt>Apples in other desserts</dt> -<dd><span class="jl">Apple-cheese dessert</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Apple cobbler</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">Apple pie</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Apple-fruit combinations</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Applesauce</span> <a href="#Page_12">12</a></dd> -<dd><span class="jl">Applesauce chiffon pie</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Baked apples</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Cranberry-apple pie</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Dessert apple slices</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">French apple pie</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Honey applesauce</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Lemon applesauce</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Pineapple- or cranberry-baked apples</span> <a href="#Page_11">11</a></dd> -<dd><span class="jl">Raisin applesauce</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Spicy applesauce</span> <a href="#Page_13">13</a></dd> -<dd><span class="jl">Tapioca apples</span> <a href="#Page_14">14</a></dd> -<dt>Apples in salads</dt> -<dd><span class="jl">Apple-fruit combinations</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Cabbage-apple salad</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Carrot-apple salad</span> <a href="#Page_9">9</a></dd> -<dd><span class="jl">Cheese-apple salad</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Chicken- or turkey-apple salad</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Jellied apple-nut salad</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Pork-, ham-, veal-apple salad</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Tunafish-apple salad</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Waldorf salad</span> <a href="#Page_8">8</a></dd> -<dt>Apples in the main course</dt> -<dd><span class="jl">Apple stuffing</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Cheese-apple salad</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Chicken- or turkey-apple salad</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Mincemeat-apple filled peaches</span> <a href="#Page_6">6</a></dd> -<dd><span class="jl">Panned apple wedges</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Pork-, ham-, or veal-apple salad</span> <a href="#Page_8">8</a></dd> -<dd><span class="jl">Pork shoulder with apple stuffing</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Sweetpotato-apple casserole</span> <a href="#Page_7">7</a></dd> -<dd><span class="jl">Tunafish-apple salad</span> <a href="#Page_8">8</a></dd> -<dt>Other apple recipes</dt> -<dd><span class="jl">Apple-cranberry punch</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">Cranberry-apple relish</span> <a href="#Page_15">15</a></dd> -<dd><span class="jl">Mulled cider</span> <a href="#Page_14">14</a></dd> -<dd><span class="jl">Mulled apple juice</span> <a href="#Page_14">14</a></dd> -</dl> -<p class="tbcenter"><span class="ssn">Prepared by -<br />Human Nutrition Research Division -<br />Agricultural Research Service</span></p> -<p class="center"><span class="ss">This is a <i>Consumer Service</i> of USDA</span></p> -<p class="jr1"><span class="smallest"><span class="ss">U.S. GOVERNMENT PRINTING OFFICE: 1969 O—322-786</span></span></p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Apples in Appealing Ways, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK APPLES IN APPEALING WAYS *** - -***** This file should be named 62284-h.htm or 62284-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/2/8/62284/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so 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