50. APPLES, of which there are at least a thousand varieties, are
probably the best known of the non-tropical fruits. Some apples mature
early in the summer, while others do not ripen until late in the fall.
The late apples can be kept during the entire winter if they are
properly stored, but the summer varieties must generally be used
immediately, as they do not have good keeping qualities. In each
locality in which apples are grown, a few varieties seem to be
especially popular and are used to the exclusion of others. Some apples
are good for one purpose and some for another. For instance, many that
are excellent if eaten raw are not good for cooking purposes, and others
that cook well are not suitable for eating. It is therefore a good idea
for the housewife to become familiar with the varieties of apples raised
in her community and to learn the use to which each kind can be put to
advantage.

Apples of all kinds may be prepared in a large variety of ways. They are
much used for sauce, pie, and numerous desserts, as well as for jelly
and, with various fruit mixtures, for jams and preserves. The juice of
apples, which upon being extracted is known as _cider_, is used in a
number of ways, but its most important use is in the manufacture
of vinegar.

51. APPLE SAUCE.--When apple sauce is to be made, apples that are
somewhat sour and that will cook soft easily should be selected. This is
a dessert that can be made all during the winter when it is often
difficult to obtain other fruits fresh. It is usually served when roast
pork is the main dish of a meal, but is just as appetizing when served
with other foods.