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—afragrant Winesap, a juicy Stayman,a tart Northern Spy ... each varietyhas its own appeal. And theversatile apple can lend flavor toyour main course, salad, bread, ordessert.
An apple, eaten raw, makes apleasant, low-calorie snack or dessert.A medium-size apple containsonly 70 calories.
Like other fruits, apples containsome vitamins and minerals. Bottledor canned apple juice may befortified with vitamin C.
In this publication, you’ll finduseful facts about apples, recipes formany of your favorite apple dishes,and some new or unusual ways ofpreparing and serving apples.
CHOOSING APPLES
The large assortment of apples atretail markets provides a varietyfor every need. It’s a good idea tolearn to recognize some of the mostpopular varieties. (See table, p. 4.)
Varieties
There are many good all-purposeapples, plus others especially suitedfor preparing in certain ways.
Apples that “go to pieces” whencooked are usually best for applesauce;those that keep their shapeare best for baking whole. Tartapples are good for cooking; sweeterapples, for eating raw. Early summerapples are especially good inapplesauce and pies because they’relikely to be juicy, tart, and quick-cooking.
Quality of Apples
Be sure to buy good-qualityapples. Those that are maturewhen picked have the best flavorand texture. They should be firmand crisp, have a good color, andbe free from defects.
Most apples are marketed bygrade, and many retail packagesshow variety, grade, and size. U.S.grades for apples are U.S. ExtraFancy, U.S. Fancy, U.S. No. 1,and combinations of these grades.U.S. No. 2 is a less desirable grade.