Rights for this book: Public domain in the USA. This edition is published by Project Gutenberg. Originally issued by Project Gutenberg on 2021-05-24. To support the work of Project Gutenberg, visit their Donation Page. This free ebook has been produced by GITenberg, a program of the Free Ebook Foundation. If you have corrections or improvements to make to this ebook, or you want to use the source files for this ebook, visit the book's github repository. You can support the work of the Free Ebook Foundation at their Contributors Page. The Project Gutenberg eBook of Leaflet No. 312: 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 will have to check the laws of the country where you are located before using this eBook. Title: Leaflet No. 312: Apples in Appealing Ways Author: Anonymous Release Date: May 24, 2021 [eBook #65439] Language: English Character set encoding: UTF-8 Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net *** START OF THE PROJECT GUTENBERG EBOOK LEAFLET NO. 312: APPLES IN APPEALING WAYS *** APPLES in appealing ways APPLES in appealing ways Leaflet No. 312 U. S. Department of Agriculture Bureau of Human Nutrition and Home Economics APPLES 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 some new apple adventures and some variations on favorite 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 top or second rank 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. A small or medium-size apple makes a very pleasant low-calorie dessert in many homes. Choose your apples To get the most in apple enjoyment, 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.) Early summer apples are likely to be juicy, tart, and quick-cooking ... especially good in applesauce and pies. Don’t forget that apples that are tart and firm when picked in autumn become less crisp and snappy if stored through the winter. 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, or cider. Skin russeting ordinarily does not affect apple quality. If apples are to be bought in large quantity, it is better to buy a few at first, to try out, to see whether they have the flavor and texture you want. 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. Short storage (a few days to 2 weeks): Keep firm apples in a cool place, 60° to 70° F. Keep mellow-ripe apples in the refrigerator. Longer storage (up to several months): If you have plenty of cool- or cold- storage space, where temperature remains the same and the air is rather moist, you can probably save money by storing autumn-picked apples in quantity at home. Sort carefully to remove apples with bruises and skin breaks. Use these promptly. Divide the sound apples into half-bushel lots and store at 32° F. If you cannot provide this kind of storage, use your coldest storage space, where there is no danger of the fruit freezing. Most recipes in this leaflet provide four servings; a few provide more. KNOW YOUR APPLES: TWELVE OF THE WIDELY MARKETED VARIETIES VARIETY SEASON SIZE AND DESCRIPTION USE Baldwin November to May Medium to large. Partially red to dull solid red. Juicy, moderately tart, hard, crisp. Raw and general cooking. Red Delicious October to April Medium to large. Deep red, five knobs on blossom end. Sweet, firm, tender, fragrant. Raw. Golden Delicious October to March Medium to large. Yellow. Sweet, firm, crisp, tender. Raw and general cooking. Grimes Golden October to February Small to medium. Yellow with small dark specks. Moderately juicy, slightly tart, firm, crisp, tender, fragrant. Raw and general cooking. Jonathan October to February Small to medium. Deep red. Juicy, moderately tart, tender, crisp, fragrant. Raw and general cooking. McIntosh October to March Medium. Bright deep red striped with carmine. Juicy, moderately tart, tender, crisp, fragrant. Raw and general cooking. Northern Spy October to March Large. Bright striped red. Juicy, moderately tart, firm, crisp, tender, fragrant. Raw and general cooking. Rome Beauty November to May Large. Yellow mingled with red. Juicy, slightly tart, firm, rather crisp. General cooking, baking whole. Stayman November to April Medium to large. Dull striped red. Juicy, tart, firm, crisp. Raw, general cooking, baking whole. whole. Winesap January to May Small to medium. Deep bright red with small scattered white dots. Juicy, slightly tart, hard, crisp, fragrant. Raw, general cooking, baking whole. Yellow Newtown February to June Medium. Yellow. Juicy, moderately tart, hard, crisp. Raw and general cooking. York Imperial October to April Medium to large. Light or purplish red over yellow. Lopsided shape, usually. Slightly tart, hard, crisp. Raw and general cooking. APPLES IN THE MAIN COURSE Baked acorn squash with apples To give a sharper flavor to the mild acorn.... 2 small acorn squashes ¼ cup brown sugar 3 cups chopped apple Nutmeg ½ teaspoon salt 2 tablespoons table fat Cut squash in halves and scoop out seeds. Place squash in a baking dish; 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 ½ teaspoon salt ½ cup milk 1½ teaspoons baking powder 1 tablespoon melted fat 1 tablespoon melted fat 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 confectioners’ sugar. Eight small fritters. Apple stuffing One way to bring together the ever-popular pork and apple team.... ¼ cup diced salt pork ½ cup chopped onion ¼ cup chopped parsley 5 medium-size tart apples, diced ½ cup sugar 2 cups soft bread cubes 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 unpared apples 1 cup finely shredded cabbage ½ cup finely chopped celery 1 tablespoon chopped green pepper ⅓ cup sugar 3 tablespoons vinegar ½ teaspoon salt ¼ teaspoon ginger ¼ teaspoon mustard Dash of cayenne pepper 1 tablespoon chopped canned pimiento Mix apples, cabbage, celery, and green pepper. Combine sugar, vinegar, spices, and pimiento. Add to apples and vegetables and mix lightly but thoroughly. Yield: 2 cups. APPLES IN SALAD AND DRESSING When something firm and crisp is wanted in salad, along with fruity flavor, apples are just the thing. They make likable combinations with more salad foods than most people ever try. Salads in this section include meat, cheese, fruits, and vegetables—even the onion, for onion lovers. Don’t let apples darken. Raw apple when cut often darkens from exposure to air. Some nuts also make raw apple darken, especially if the fruit has come in contact with iron in a knife blade or chopper. So, when cutting apples for salad, protect them from darkening by mixing the pieces with fruit juice—lemon, orange, grapefruit, or pineapple—before adding other ingredients. Or, mix with salad dressing at once, for a protective coating. Some like it tart. To give a sharper tang to a salad, especially if apples are mild in flavor, use a tart oil dressing, lemon juice, or a sour cream dressing. Jellied Waldorf salad Mix diced tart apples, chopped celery, and nuts. Fold into a partially thickened gelatin mixture. For 2 cups of the apple mixture, use 1 package of gelatin dessert powder and 2 cups of water. Chill until firm. Fruit salad with onion Core unpared apples and slice in thin cross sections. Arrange on salad greens with orange slices and onion rings. Serve with a clear, tart oil dressing. Apple slaw Moisten equal amounts of chopped apples and finely shredded cabbage with sour-cream dressing. Variations . If desired, season the dressing with a little horseradish, or add coarsely ground peanut butter. Main dish salads with apple Mix 1 cup diced or sliced raw apple with ½ cup celery and 1 cup of any of the following: Flaked tuna fish (7-oz. can); chopped cooked pork, ham, veal, chicken, turkey; diced cheese. Moisten with tart french dressing or mayonnaise and serve in lettuce cups. Four servings. For a jellied salad. Fold the above ingredients—except the dressing—into a partially thickened gelatin mixture made from a package of lemon or lime gelatin dessert powder and 2 cups of water. Chill. Serve with the dressing. Jellied this way, the recipe makes 6 servings. Dessert salad Sprinkle diced apples with lemon juice. Add chopped dates, raisins, or grapes. Mix with marshmallows or cream cheese cut in small cubes. Apple juice salad dressing For fruit salads.... ¼ cup sugar 2 tablespoons cornstarch ¼ teaspoon salt Juice 1 lemon 1 cup apple juice 1 egg, well beaten 1 3-ounce package cream cheese Mix dry ingredients, add fruit juices, and blend. Cook over hot water 20 minutes, stirring frequently. Slowly stir into egg. Return to heat and cook 5 minutes, stirring constantly. Cool slightly. Mash cream cheese with fork; beat into cooked mixture. Chill. Yield: 1 cup. APPLES IN BREAD Applesauce bran muffins Softer than most bran muffins.... 1¼ cups sifted flour 3 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar 1 cup bran 1 egg, beaten ⅓ cup milk ⅔ cup applesauce ¼ cup melted fat Sift together flour, baking power, salt, and sugar. Mix in bran. Combine egg, milk, applesauce, and fat. Add to the dry ingredients all at once, stirring only enough to moisten. Fill greased muffin pans two-thirds full. Bake at 400° F. (hot oven) about 20 minutes. Makes about 12 medium-size muffins. Applesauce whole-wheat muffins. Use same recipe, replacing bran with 1 cup whole-wheat flour and using 1 cup applesauce. Do not try to sift this flour. For a different flavor. Add 1 teaspoon grated orange rind to the milk. Apple griddlecakes Brighten any breakfast or supper.... 1½ cups sifted flour 1½ teaspoons baking powder ¾ teaspoon salt 1 tablespoon sugar 1 tablespoon sugar 1 egg, beaten 1 cup milk 2 tablespoons melted fat 2 cups very finely chopped apples Sift dry ingredients together. Combine the egg, milk, and fat. Add gradually to the dry ingredients; stir only until batter is smooth. Fold in apples. Drop by spoonfuls onto a hot greased griddle. Cook slowly until the surface is covered with bubbles, turn, and cook until the bottom is well-browned. Makes about 18 medium-size griddlecakes. APPLES IN COOKIES A piece of cut apple in the cookie jar is a familiar device to keep cookies from drying out quickly. These applesauce cookies have the moisture and fruit flavor built in. Applesauce drop cookies ½ cup fat 1 cup sugar 1 egg 1¾ cups sifted flour ½ teaspoon baking powder 1 teaspoon soda ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg ½ cup seedless raisins 1 cup quick-cooking rolled oats 1 cup applesauce Cream together fat and sugar; stir in the egg. Sift together flour, baking powder, soda, salt, cinnamon, cloves, nutmeg. Mix in raisins and rolled oats. Add to creamed mixture in three portions alternately with applesauce in two portions. Beat well. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 375° F. (moderate oven) about 15 minutes. Makes about 3 dozen cookies. Applesauce refrigerator cookies ¾ cup fat 1 cup sugar 1 egg 1 egg 2½ cups sifted flour ½ teaspoon soda ¼ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon cloves ½ cup chopped nuts ½ cup applesauce Cream together fat and sugar; stir in the egg. Sift together flour, soda, salt, cinnamon, and cloves. Mix in nuts. Add to creamed mixture in three portions alternately with the applesauce in two portions. Form into rolls; wrap in waxed paper and chill in refrigerator. Slice thinly. Bake on greased baking sheets at 375° F. (moderate oven) 10 to 15 minutes. Makes about 5 dozen cookies. Chocolate applesauce bars 2 squares (2 ounces) unsweetened chocolate ½ cup fat 1 cup sugar 2 eggs, slightly beaten 1 cup applesauce 1¼ cups sifted flour ½ teaspoon baking powder ½ teaspoon soda ½ teaspoon salt ¼ teaspoon cloves ¼ teaspoon nutmeg ½ teaspoon cinnamon ½ cup chopped nut meats Melt chocolate and fat together over hot water. Cool slightly. Blend in sugar, eggs, and applesauce. Sift together the flour, baking powder, soda, salt, and spices. Add to first mixture. Stir in the nut meats. Spread the batter in two greased 8-inch square pans. Bake at 350° F. (moderate oven) 30 to 40 minutes. Cool in pan; then cut into 3 dozen small bars.