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Apples in Appealing Ways Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices i A in appeauna ways leaflet fto. 3/2 U. S. Department of Agriculture —— fiPPCSS in appealing ways Almost everyone enjoys apples. And there are so many ways to use apples that a family need never tire of them. This leaflet is designed to supplement the better-known apple recipes given in many cook books. You will find here variations on favor- ite ways of using the fruit. Recipes calling for applesauce and apple juice are included. All recipes have been developed or adjusted by research methods, to arrive at up-to-date, dependable directions. Nutritionally speaking Many families eat apples liberally, for apples regularly take first or second place among the country's most widely used fruits. Eaten in generous quantities, especially raw, apples can provide some vitamin C. The food value, however, varies considerably, depending on such factors as variety, storage conditions temperature and length of keeping—and finally the way the fruit is kept and served at home. Bottled or canned apple juice frequently is fortified with vitamin C and so labeled. A small or medium-size apple makes a very pleasant low-calorie dessert. Choose your apples In choosing apples, look for a variety that suits family taste and the uses you have in mind. Many varieties are good for all purposes general cooking, baking whole, eating raw. Tart, firm apples are generally best liked for cooking; sweeter apples, for eating raw. (See table on pages 4 and 5 for descriptions of 12 well-known varieties.) Most recipes in this leaflet provide four servings; a few provide more. Early summer apples are likely to be juicy, tart, and quick-cooking . especially good in applesauce and pies. In some areas, windfalls and culls are sold at bargain rates. To make sure you have a real bargain, stop, look, and consider how you will use the fruit. Bruises and skin breaks mean waste, and apples damaged this way are poor risks for home canning. Best uses for them are in jelly, apple butter, applesauce, or cider. Before purchasing apples in large quantity, buv a few to trv out, to see if thev have the flavor and texture you want. Don't forget that apples that are tart and firm when picked in autumn become less crisp and snappy if stored through the winter. Store for good keeping Apples are noted for good keeping qualities, but it takes a little care to hold them at their best in home storage. Before storing, sort apples to remove those with bruises and skin breaks. Use them promptly. Short storage (a few days to 2 weeks) : Keep firm apples in a cool place, 60° to 70° F. Keep apples ripe enough for eating in the refrigerator. Longer storage (up to several months) : Divide the sound apples into small lots (half bushel or less) and store at 32° F. A cold storage space where temperature remains the same and the air is rather moist is best. Avoid any danger of the fruit's freezing. Applesauce in recipes Most varieties of apples make good apple- sauce, but thickness of various sauces differs slightly. Applesauce used in the recipes that follow should be unsweetened or only slightly sweetened. ^ ' ' 1an OO co T3 c o*> _c _c c O c 15 15 15 15 o o „ o o o o _ft) u o u o . u — _ _c oo ^^ o "2 2 £ D LU 01 15 ft> «> ft) to c C C 00 O c V ft) 3 ft) c O ft) Do OO 00 U 00 li£ UJ "D -D D "5 "D c c c _0 b. c o O ft> O c 111 s 5 S S 3? ft) * s o D o OO D < or or or or or or 1 ** . • > _>» u- ft) ft) ft) ft> ft> "O ft) 1 o ft! "5 c D oo *- to ft) E ft> in k_O E ^ TJ o o "D in '3 c o u DO ft *- '5 — ft) C T E _0 c [ _>. 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I_ i >* _D E E cJ c _D m » o > > » 1 u O o c -£ I "D _« c Z Z LL! 1 i >. 3t - >» 0. c .2 ; </) 3 a i c e c a D c L 3 • CO c 1 E • » < i > jc t E l 10 •- < Z fit i > > APPLES IN THE MAIN COURSE Baked acorn squash with apples To give a sharper flavor to the mild acorn . 2 small acorn squashes Nutmeg 3 cups chopped apple 2 tablespoons butter or mar- Vs teaspoon salt garine 1/4 cup brown sugar Cut squash in halves and scoop out seeds. Place squash in a baking dish with hollow side up ; fill centers with apple. Pour a little water into the dish. Cover and bake at 350° F. (moderate oven) 30 minutes, or until partly done. Sprinkle with salt, sugar, and nutmeg and dot with fat. Bake uncovered about 45 minutes, or until the squash is soft. Four servings. Apple fritters Fritters are special, and especially good with any lean meat—cold sliced or hot . 1 cup sifted flour 1 egg, beaten 1/2 teaspoon salt 1/2 cup milk 1 1/o teaspoons baking 1 tablespoon melted fat powder 1 cup thinly sliced apples 1 tablespoon sugar Fat for deep-fat frying Sift together flour, salt, baking powder, and sugar. Combine egg, milk, and fat. Add to the dry ingredients all at once, stirring only enough to moisten. Stir in the apples. Drop by spoonfuls into hot fat (350°-375°F.) and cook until browned. Serve with sirup or sprinkle with confec- tioners' sugar. Eight small fritters. Apple stuffing One way to bring together the ever-popular pork and apple team . 1A cup diced salt pork V2 cup sugar 1/2 cup chopped onion 2 cups soft bread cubes % cup chopped parsley 5 medium-size tart apples, diced Cook salt pork in a fry pan until crisp, and remove from fat. Cook onion and parsley in the fat for a few minutes. Place apples in the pan, sprinkle with sugar. Cover and cook until tender, then continue cooking uncovered a few minutes until apples are candied. Add salt pork and bread cubes; heat through. Yield: 3 cups stuffing. Ways to use apple stuffing . Pile hot stuffing between two sections of spareribs, skewer them together, and bake. Or use to stuff a boned shoulder of fresh pork. One-half of this recipe will stuff four large pork chops, with enough left over to cook on top of the chops. Apple relish Easy to make ... no cooking . 1 cup Finely chopped V3 cup sugar unpared apples 3 tablespoons vinegar 1 cup finely shredded 1/2 teaspoon salt cabbage % teaspoon ginger 1/2 cup finely chopped % teaspoon mustard celery Dash of cayenne pepper 1 tablespoon chopped green 1 tablespoon chopped pepper canned pimiento Mix apples, cabbage, celery, and green pepper.
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