APPLES in appealing ways

Almost everyone enjoys apples. And thereare so many ways to use apples that a familyneed never tire of them.

This leaflet is designed to supplement thebetter-known apple recipes given in many cookbooks. You will find here some new appleadventures and some variations on favoriteways of using the fruit. Recipes calling forapplesauce and apple juice are included.

All recipes have been developed or adjustedby research methods, to arrive at up-to-date,dependable directions.

Nutritionally speaking

Many families eat apples liberally, for applesregularly take top or second rank among thecountry’s most widely used fruits.

Eaten in generous quantities, especially raw,apples can provide some vitamin C. The foodvalue, however, varies considerably, dependingon such factors as variety, storage conditions—temperatureand length of keeping—and finallythe way the fruit is kept and served at home.

A small or medium-size apple makes a verypleasant low-calorie dessert in many homes.

Choose your apples

To get the most in apple enjoyment, look fora variety that suits family taste and the usesyou have in mind.

Many varieties are good for all purposes—generalcooking, baking whole, eating raw.Tart, firm apples are generally best liked forcooking; sweeter apples, for eating raw. (Seetable on pages 4 and 5 for descriptions of 12well-known varieties.)

Early summer apples are likely to be juicy,tart, and quick-cooking ... especially goodin applesauce and pies.

Don’t forget that apples that are tart andfirm when picked in autumn become less crispand snappy if stored through the winter.

In some areas, windfalls and culls are soldat bargain rates. To make sure you have areal bargain, stop, look, and consider how youwill use the fruit. Bruises and skin breaksmean waste, and apples damaged this way arepoor risks for home canning. Best uses forthem are in jelly, apple butter, or cider.

Skin russeting ordinarily does not affectapple quality.

If apples are to be bought in large quantity,it is better to buy a few at first, to try out, tosee whether they have the flavor and textureyou want.

Store for good keeping

Apples are noted for good keeping qualities,but it takes a little care to hold them at theirbest in home storage.

Short storage (a few days to 2 weeks): Keepfirm apples in a cool place, 60° to 70° F. Keepmellow-ripe apples in the refrigerator.

Longer storage (up to several months): If youhave plenty of cool- or cold-storage space,where temperature remains the same and theair is rather moist, you can probably save moneyby storing autumn-picked apples in quantityat home.

Sort carefully to remove apples with bruisesand skin breaks. Use these promptly. Dividethe sound apples into half-bushel lots and storeat 32° F. If you cannot provide this kind ofstorage, use your coldest storage space, wherethere is no danger of the fruit freezing.

Most recipes in this leaflet provide fourservings; a few provide more.

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