Part 2

To prepare the slices, core the apple and cut thick rounds, leaving the colorful peel on. Toppings include—

Soft sharp cheese ... cream cheese with strawberry jam or chopped nuts ... peanut butter and mayonnaise ... sliced ham, chicken, or turkey, or any of these meats ground and mixed with mayonnaise.

INDEX TO RECIPES

Page Apples in the main course 6 Baked acorn squash with apples 6 Apple fritters 6 Apple stuffing 7 Apple relish 7 Apples in salad and dressing 8 Jellied Waldorf salad 8 Fruit salad with onion 8 Apple slaw 8 Main dish salads with apple 9 Dessert salad 9 Apple juice salad dressing 9 Apples in bread 10 Applesauce bran muffins 10 Applesauce whole-wheat muffins 10 Apple griddlecakes 10 Apples in cookies 11 Applesauce drop cookies 11 Applesauce refrigerator cookies 11 Chocolate applesauce bars 12 Apples in desserts 12 Baked apples 12 Apple-cheese dessert 13 Dessert apple slices 13 Apple pie 14 French apple pie 14 Apple tapioca 14 Red apple tapioca 14 Apple custard 15 Applesauce puff 15 Frozen applesauce cream 15 Applesauce Bavarian cream 16 Applesauce gelatin dessert 16 Applesauce chiffon pie 17 Applesauce 17 Apple juice cake 18 Fluffy apple juice frosting 18 Apple snacks 19

BUREAU OF HUMAN NUTRITION AND HOME ECONOMICS Agricultural Research Administration U. S. Department of Agriculture. September 1951 Prepared by Mary T. Swickard

This leaflet supersedes the unnumbered publication, Apple Recipes.

U. S. GOVERNMENT PRINTING OFFICE: 1951

For sale by the Superintendent of Documents, Government Printing Office Washington 25, D. C.—Price 10 cents

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_.