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951
iurhl�eim
FURNITURE &APPLIANCES
Main Sfreef ZURICH 136-0075
October 5, 1977
Page 9
. Canadian apples
make good eating
Over thirty varieties of apples
are grown in Canada, say food
consultants with Agriculture
Canada, They wonder how many
consumers are familiar with
them. Some varieties are
suitable for all uses, others are
especially good for pies, sauces,
baking or just munching.
Eating apples should be juicy
and crisp, with a fine, firm tex-
ture. McIntosh, Spartan ,and
Delicious apples are favorites
for eating out of hand.
For baking, however, its best
to use a firm variety that will
hold its shape well, such as
Northern Spy, Ida Red or Red
Rome Beauty. Pies taste best
when they're made with tart,
juicy apples such as Spys. Apples
that are good for pie making are
also good for cooking and other
baked dishes such as dumplings •
and crisps. Softer apples that
mash easily, are good for
applesauce. Cortland apples are
excellent for salads and raw gar-
nishes because they stay snowy
white when cut.
The amounts of pectin and acid
in apples vary with the variety
and maturity—an important con-
sideration when making jelly.
Crabapples and sour apples are
high in both pectin and acid, but
sweet apples are high in pectin
and low in acid. For jelly mak-
ing, choose apples that are ,tart,
juicy and barely ripe.
When purchasing apples, don't
squeeze them, the skin bruises
easily, often causing spoilage
which can spread quickly to
other apples.
Keep apples cool — they will
keep their flavor longer. Store
perforated plastic bags of apples
in the refrigerator. Baskets of
apples are best kept in a dark,
well -ventilated room at 0° — 4°c.
Cover them with sheets of per-
forated plastic to help maintain
proper humidity.
APPLE CHEDDAR COFFEE
CAKE
CAKE:
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/2 cup sugar
1 beaten egg
1 teaspoon vanilla
2/3 cup milk
1 cup (4 ounces) grated
cheddar cheese
4 cups thinly sliced, peeled
apples (about 2 pounds)
Sift flour, baking powder and
salt. Cream butter and sugar.
Beat in egg and vanilla. Add dry
ingredients alternately with
milk, blending thoroughly. Tur-
ning half the batter into greased
8 -inch square pan, add the
following in layers: 1/2 cup
cheese, 2 cups apples, then
remaining cheese, batter and
apples.
TOPPING:
2 tablespoons flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Combine dry ingredients. Cut in
butter until mixture resembles
coarse crumbs. Sprinkle over
apples. Bake 30 to 35 minutes at
375°F. Serve warm. 6 to 8 ser-
vings. Store leftover cake in
refrigerator. Reheat 15 minutes
at 325°F before serving.
Operation
L` Ie
Lifestyle is being healthy
and doing our best to stay
that way. It's taking full
advantage of the pleasures
of life, but also learning
to repress abuses. It's mod-
eration.