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Hearty Heat and Energy Givers: 



Fried Apples with bacon 

 Apple Brown Bread 



Light Tissue Builders : 



Baked Apples with nuts 

 Hearty Tissue Builders : 



Apple Sausage (pork and apple) . 

 Foods Useful for Bulk : 



Plain Apples 

 Baked Apples 



Appetizers : 



Raw Apples 



Complete Foods : 



Apple, nut and celery salad 

 Escalloped meat with Apple 

 Apple Pie with cheese 



Light Desserts: 



Apple Snow 

 Dutch Apple Cake 

 Brown Betty 



Hearty Desserts: 



Apples baked with nuts and maple sugar 

 Baked Apple Ice Cream 

 Apple Pie with cheese 



The modern Apple, the product of cultivation and se- 

 lection, bears little relation either in flavor or food value, to 

 the woody, acid fruit the Virginia Colonists found growing 

 in the woods when they arrived in America. 



The apple owes its popularity undoubtedly to its de- 

 lightful flavor which yet to the apple lover is varied with 

 every variety of apple. This flavor in turn is due to the pres- 

 ence of malic acid and to a number of subtle perfume-like 

 compounds called ethereal salts. The commonest is vanillin, 

 the characteristic flavor of vanilla. 



Chemists have learned so much concerning these ethers 



