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Title: Apples in Appealing Ways - Home and Garden Bulletin No. 161
Author: Anonymous
Language: English
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*** Start of this LibraryBlog Digital Book "Apples in Appealing Ways - Home and Garden Bulletin No. 161" ***
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_.
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