APPLES in appealing ways 
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 variations on favor- 
ite 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. 
Nutritionally speaking 
Many families eat apples liberally, for apples 
regularly take first or second place 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. 
Bottled or canned apple juice frequently is 
fortified with vitamin C and so labeled. 
A small or medium-size apple makes a very 
pleasant low-calorie dessert. 
Choose your apples 
In choosing apples, look for a variety that 
suits family taste and the uses you have in 
mind. 
Many varieties are good for all purposes— 
general cooking, baking whole, eating raw. 
Tart, firm apples are generally best liked for 
cooking; sweeter apples, for eating raw. (See 
table on pages 4 and 5 for descriptions of 12 
well-known varieties. ) 
Most recipes in this leaflet provide four 
servings; a few provide more. 
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