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'A' Is For Apple
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86
FRIDAY, MARCH 6, 1992
hanks to an adven-
turous John Chapman,
whom folklore aptly
named "Johnny Appleseed,"
we have on the northeast
coast of the United States the
fruit of his labors. Selling his
seedling trees for one cent, in-
flationary prices even for
those days, plus the long life
of the fruit, made for a sound
purchase.
At harvest time in colonial
days, apples were stored in
"root cellars" that main-
tained temperatures above
freezing. This dirt floor icebox
kept the fruit available all
winter long. The Pennsyl-
vania Dutch became experts
at drying the sliced fruit they
called "schnitz" and produc-
ing fine apple cider.
Apples do not reproduce
"true" from seed. In other
words, the fruit from a tree
grown from the seed of an ap-
ple will not produce fruit
quite like the apple from
which the seed came. Thus,
every apple seed produces a
new variety. Even today, how-
ever, of the 15 more important
commercial varieties grown,
only Stayman, Delicious,
Golden Delicious and Cor-
tland originated since 1850.
All the others are of chance
seedling origin.
The "golden" apple of Greek
mythology gave its name to
the Golden Delicious variety;
and was Rome, Italy, the
habitat of the apple named
"Rome." We can't prove it but
it's nice to conjecture.
We do know that John
McIntosh emigrated to Amer-
ica about 1776 from Scotland
and on his farm in Ontario,
- Canada, the "McIntosh" ap-
ple had its origin.
The "Jonathan" is named
for Jonathan Hasbrouk who,
along with a Judge J. Buel of
Albany, New York, first fo-
cused horticultural attention
on this variety.
Rhode Island Greening is a
highly rated culinary variety
and is used mainly for com-
mercial purposes. The
"Northern Spy" is tender,
crisp, juicy and the highest in
vitamin C.
Babies' first fruit is usual-
ly applesauce, while the most
popular American dessert
next to ice cream is apple pie;
the combination produces the
third most popular dessert,
pie a la mode.
Ruth Samuels is a food
writer in Pennsylvania.
There is no limit to its uses
in food. Potato salad treated
with grated apple becomes
more favorable. Use apple-
sauce as a bonding agent
instead of mayonnaise. Con-
centrated frozen apple juice
takes the place of refined
sugar.
A useful tool for coring ap-
ples after slicing in halves is
a melon bailer. Gently press,
turn, and out comes the core.
The ultimate instrument for
apple preparation is the apple
slicer/parer/corer. A manual
tool that affixes with a turn
screw to a tabletop, and with
a turn of the handle, away
goes hours of work. This is a
safe tool that children can use
with adult guidance.
To keep apple slices from
browning, brush on or dip the
slices in a bath of one part
lemon juice to three parts
water. Store apples in plastic
bags in your refrigerator to
help retain their moisture.
For snacks, salads: Red
Delicious, Winesap, Staymen,
Granny Smith, etc.
For baking, sauce: Golden
Delicious, Granny Smith,
Rome, etc.
BREAKFAST APPLE
PIE
Children can make this on
their own.
Filling
1 large Golden Delicious
apple, cored and sliced
into 8 pieces
1/2 cup dry cereal (corn or
wheat flakes, puffed rice,
etc.)
1 tablespoon milk
1 teaspoon lemon juice
1 teaspoon brown sugar
Topping
1 tablespoon granola
1 tablespoon butter or
margarine
Pour cereal and sprinkle
milk just to moisten in foil
pan. Mix sliced apples with
lemon juice and sugar. Spread
apple mixture on top of cere-
al. Mix granola and butter
and sprinkle on top of apples.
Bake in toaster oven at 400
degrees for 10 minutes, lower
to 350 degrees for another 10
minutes. Serve with a dollup
of vanilla yogurt or grated
cheddar cheese.