White Bluffs spokesman. [volume] (White Bluffs, Wash.) 1907-1938, 1931-09-10
New Bulletin Gives
Many Apple Recipes

that IAN apple day keeps the doctor
away" the Bureau Of Home Economics
of the United States Department of
Agriculture puts in an emphatic word
now that the apple season is at hand,
for this old friend among the fruits.
An apple day surely will improve
the diet of most families. The apple
is good food, an can be had when
other fruits and vegetables are hard
to get.
These characteristics of the apple
are especially important in view of the
fine apple crop that is expected this
September, and the many possibilities
of storing and preserving apples for
winter use.
Apples are good food for the same
reasons that vegetables are good. They
furnish vitamins and minerals, and the
crisp texture of the raw apple serves
as mild sort of roughage. They are
by no means SO rich in vitamins as
the citrus fruits and tomatoes, but if
eaten in sufficient quantity, they
make up the food essentials which
might otherwise be had only in scarcer
and more expensive foods
A great proportion of the apple crop
is eaten raw-the favorite ''eating APP
Piles" being those with sweet juicy
pulp, and rich, aromatic flavor. The
best eating apples, however, are not
necessarily best for cooking. It is gen.
n1,o 1y CT hof
should have fine-grained flesh that
is juicy and at least medium tart,
with distinct apple flavor. For bak-
ing, the best kind of apple is one that
will retain it's shape while the flesh
cooks becoming juicy, though not
watery.
| The cultivation of the apple ante
dates history. AS in the case of wheat,
remains of the fruit have been found
in prehistoric lake dwellings in Switz-
erland. Apples are linked with early
Biblical days and later reference to
them appeared in the songs of Solo
mon, which is proof of their existence
at that time. Legends and folk lore
of many countries weave their themes
around this fruit, which must then
have been a poor substitute for the
apple as we now know it,
A striking feature of apple cultiva-
ton is that trees are in their prime
when about 40 years old and will con-
tinue to bear fruit for considerably
more than 100 years. The United
States is the greatest apple producing
country in the world, with the largest
number of orchards existing in Wash
ington, New York and Virginia.
Apples are perhaps the best native
fruit for keeping in their raw state,
with the result that they are now
available almost the year around.
They should be stored in a cool, moist
place that is free from strong odors
like onions, celery, and meats. Apples
absorb such odors. With this attention,
the fruit can be kept at home for con-
siderable lengths of time. Windfalls
and seconds, however, can not be
stored. They should be used at once,
if possible, especially this year Any
that can not be used now should p1
canned or preserved for winter.
Apples have many culinary uses
suitable for every meal of the day, &C
cording to the bureau AS sauce or
baked, they serve as a breakfast fruit
and with bacon or sausage they may
accompany the meat dish. Apples are
especially good with fresh and cured
pork in it's many forms. They also
appear with roast duck, quite as a
matter of course. The bureau has de-
veloped many combination dishes of
apples with vegetables that are new
and very tempting. Among these are:
fried carrots and apples, scalloped
cabbage and apples, scalloped sweet
potatoes and apples, and variety of
salads.
All of these recipes are available
upon request to the bureau, free of
charge, as is Farmers Bulletin 1264-F
on farm manufacture of unfermented
apple juice.
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