Mary T. Swickard, Apples in Appealing Ways [1951…
“ When it comes to desserts, apples are in their glory, and the cook can always find a way to prepare them that fits right in with her plans. She can make desserts with apples raw or cooked, applesauce, juice, or canned slices. Apple desserts can be hot or cold ... quick to fix, or time-consuming but well worth it.Recipes given here provide examples of the many ways of topping off the meal with apples. ”
Mary T. Swickard, Apples in Appealing Ways [1951…
“ Don’t let apples darken. Raw apple when cut often darkens from exposure to air. Some nuts also make raw apple darken, especially if the fruit has come in contact with iron in a knife blade or chopper.So, when cutting apples for salad, protect them from darkening by mixing the pieces with fruit juice—lemon, orange, grapefruit, or pineapple—before adding other ingredients. Or, mix with salad dressing at once, for a protective coating.Some like it tart. To give a sharper tang to a salad, especially if apples are mild in flavor, use a tart oil dressing, lemon juice, or a sour cream dressing. ”
Mary T. Swickard, Apples in Appealing Ways [1951…
“ When something firm and crisp is wanted in salad, along with fruity flavor, apples are just the thing. They make likable combinations with more salad foods than most people ever try. Salads in this section include meat, cheese, fruits, and vegetables—even the onion, for onion lovers. ”
