Apples in Appealing Ways [1951]

Leaflet No. 312 U. S. Department of Agriculture
Bureau of Human Nutrition and Home Economics
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.
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.
To get the most in apple enjoyment, look for a variety that suits family taste and the uses you have in mind.
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.