Apples in Appealing Ways [1969]

HOME AND GARDEN BULLETIN NO. 161 U.S. DEPARTMENT OF AGRICULTURE
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
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.
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.
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.