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Starting Out with Java: From Control Structures through Objects, 6e (Gaddis)
Chapter 5 Methods

5.1 Multiple Choice Questions

1) Methods are commonly used to:

A) speed up the compilation of a program
B) break a problem down into small manageable pieces
C) emphasize certain parts of the logic
D) document the program
Answer: B

2) Which of the following is NOT a benefit derived from using methods in programming?
A) Pproblems are more easily solved.
B) simplifies programs
C) code reuse
D) All of the above are benefits.
Answer: D

3) This type of method performs a task and sends a value back to the code that called it.
A) value-returning
B) void
C) complex
D) local
Answer: A

4) In the following code, System.out.println(num) is an example of:

double num = 5.4;

System.out.println(num);
num = 0.0;
A) a value-returning method
B) a void method
C) a complex method
D) a local variable
Answer: B

5) To create a method you must write its:

A) header
B) return type
C) body
D) definition
Answer: D

1
Copyright © 2016 Pearson Education, Inc.
6) In the header, the method name is always followed by this:
A) parentheses
B) return type
C) data type
D) braces
Answer: A

7) This part of a method is a collection of statements that are performed when the method is executed.
A) method header
B) return type
C) method body
D) method modifier
Answer: C

8) Which of the following is NOT part of a method call?

A) method name
B) return type
C) parentheses
D) all of the above are part of a method call
Answer: B

9) If method A calls method B, and method B calls method C, and method C calls method D, when
method D finishes, what happens?
A) Control is returned to method A.
B) Control is returned to method B.
C) Control is returned to method C.
D) The program terminates.
Answer: C

10) Values that are sent into a method are called:

A) variables
B) arguments
C) literals
D) types
Answer: B

11) When an argument is passed to a method:

A) its value is copied into the method's parameter variable
B) its value may be changed within the called method
C) values may not be passed to methods
D) the method must not assign another value to the parameter that receives the argument
Answer: A

2
Copyright © 2016 Pearson Education, Inc.
12) What is wrong with the following method call?

displayValue (double x);

A) There is nothing wrong with the statement.
B) displayValue will not accept a parameter.
C) Do not include the data type in the method call.
D) x should be a String.
Answer: C

13) Given the following method header, which of the method calls would be an error?

public void displayValues(int x, int y)

A) displayValue(a,b); // where a is a short and b is a byte
B) displayValue(a,b); // where a is an int and b is a byte
C) displayValue(a,b); // where a is a short and b is a long
D) They would all give an error.
Answer: C

14) Which of the following would be a valid method call for the following method?

public static void showProduct (int num1, double num2)

{
int product;
product = num1 * (int)num2;
System.out.println("The product is " + product);
}
A) showProduct(5.5, 4.0);
B) showProduct(10.0, 4);
C) showProduct(10, 4.5);
D) showProduct(33.0, 55.0);
Answer: C

15) When an object, such as a String, is passed as an argument, it is:

A) actually a reference to the object that is passed
B) passed by value like any other parameter value
C) encrypted
D) necessary to know exactly how long the string is when writing the program
Answer: A

16) All @param tags in a method's documentation comment must:

A) end with a */
B) appear after the general description of the method
C) appear before the method header
D) span several lines
Answer: B

3
Copyright © 2016 Pearson Education, Inc.
17) A special variable that holds a value being passed into a method is called what?
A) Modifier
B) Parameter
C) Alias
D) Argument
Answer: B

18) When you pass an argument to a method, be sure that the argument's data type is compatible with:
A) the parameter variable's data type
B) the method's return type
C) the version of Java currently being used
D) IEEE standards
Answer: A

19) A parameter variable's scope is:

A) the method in which the parameter is declared
B) the class to which the method belongs
C) the main method
D) All of the above
Answer: A

20) The lifetime of a method's local variable is:

A) the duration of the program
B) the duration of the class to which the method belongs
C) the duration of the method that called the local variable's method
D) only while the method is executing
Answer: D

21) Local variables:

A) are hidden from other methods
B) may have the same name as local variables in other methods
C) lose the values stored in them between calls to the method in which the variable is declared
D) All of the above
Answer: D

22) Which of the following values can be passed to a method that has an int parameter variable?
A) float
B) double
C) long
D) All of the above
E) None of the above
Answer: E

4
Copyright © 2016 Pearson Education, Inc.
23) The header of a value-returning method must specify this.
A) The method's local variable names
B) The name of the variable in the calling program that will receive the returned value
C) The data type of the return value
D) All of the above
Answer: C

24) What will be returned from the following method?

public static double methodA()

{
double a = 8.5 + 9.5;
return a;
}
A) 18.0
B) 18 (as an integer)
C) 8
D) This is an error.
Answer: A

25) In a @return tag statement the description:

A) cannot be longer than one line
B) describes the return value
C) must be longer than one line
D) describes the parameter values
Answer: B

26) When a method tests an argument and returns a true or false value, it should return:
A) a zero for true and a one for false
B) a boolean value
C) a zero for false and a non-zero for true
D) a method should not be used for this type test
Answer: B

27) The phrase divide and conquer is sometimes used to describe:

A) the backbone of the scientific method
B) the process of dividing functions
C) the process of breaking a problem down into smaller pieces
D) the process of using division to solve a mathematical problem
Answer: C

28) In a general sense, a method is:

A) a plan
B) a statement inside a loop
C) a comment
D) a collection of statements that performs a specific task
Answer: D

5
Copyright © 2016 Pearson Education, Inc.
29) Breaking a program down into small manageable methods:
A) makes problems more easily solved
B) allows for code reuse
C) simplifies programs
D) all of the above
Answer: D

30) This type of method performs a task and then terminates.

A) value-returning
B) void
C) local
D) simple
Answer: B

31) In the following code, Integer.parseInt(str), is an example of:

int num;
string str = "555";
num = Integer.parseInt(str) + 5;
A) a value-returning method
B) a void method
C) a local variable
D) a complex method
Answer: A

32) Which of the following is NOT a part of the method header?

A) return type
B) method name
C) parentheses
D) semicolon
Answer: D

33) Which of the following is included in a method call?

A) return type
B) method modifiers
C) parentheses
D) return variable
Answer: C

34) You should always document a method by writing comments that appear:
A) just before the method's definition
B) just after the method's definition
C) at the end of the file
D) only if the method is more than five lines long
Answer: A

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Copyright © 2016 Pearson Education, Inc.
35) When an argument value is passed to a method, the receiving parameter variable is:
A) declared within the body of the method
B) declared in the method header inside the parentheses
C) declared in the calling method
D) uses the declaration of the argument
Answer: B

36) If you attempt to use a local variable before it has been given a value:
A) a compiler error will occur
B) the local variable will always contain the value 0
C) the results will be unpredictable
D) the local variable will be ignored
Answer: A

37) What will be the result of the following code?

int num;
string str = "555";
num = Integer.parseInt(string str) + 5;
A) num will be set to 560.
B) str will have a value of "560".
C) The last line of code will cause an error.
D) Neither num or str will be changed.
Answer: C

38) Given the following method header, which of the method calls would be an error?

public void displayValues(double x, int y)

A) displayValue(a,b); // where a is a long and b is a byte
B) displayValue(a,b); // where a is an int and b is a byte
C) displayValue(a,b); // where a is a short and b is a long
D) They would all give an error.
Answer: C

39) Which of the following would be a valid method call for the following method?

public static void showProduct(double num1, int num2)

{
double product;
product = num1 * num2;
System.out.println("The product is " +
product);
}
A) showProduct("5", "40");
B) showProduct(10.0, 4.6);
C) showProduct(10, 4.5);
D) showProduct(3.3, 55);
Answer: D

7
Copyright © 2016 Pearson Education, Inc.
40) When writing the documentation comments for a method, you can provide a description of each
parameter by using a:
A) @comment tag
B) @doc tag
C) @param tag
D) @return tag
Answer: C

41) Values stored in local variables:

A) are lost between calls to the method in which they are declared
B) retain their values from the last call to the method in which they are declared
C) may be referenced by the calling method
D) may be referenced by any other method, if the method in which they are declared is a public method
Answer: A

42) Local variables can be initialized with:

A) constants
B) parameter values
C) the results of an arithmetic operation
D) any of the above
Answer: D

43) A value-returning method must specify this as its return type in the method header.
A) an int
B) a double
C) a boolean
D) any valid data type
Answer: D

44) What will be returned from the following method?

public static int methodA()

{
double a = 8.5 + 9.5;
return a;
}
A) 18.0
B) 18 (as an integer)
C) 8.0
D) This is an error.
Answer: D

45) To document the return value of a method, use this in a documentation comment.
A) The @param tag
B) The @comment tag
C) The @return tag
D) The @returnValue tag
Answer: C

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Copyright © 2016 Pearson Education, Inc.
46) The process of breaking a problem down into smaller pieces is sometimes called:
A) divide and conquer
B) scientific method
C) top-down programming
D) whole-into-part
Answer: A

47) Any method that calls a method with a throws clause in its header must:
A) handle the potential exception
B) have the same throws clause
C) both of the above
D) do nothing, the called program will take care of the throws clause
Answer: C

48) Assume that the following method header is for a method in class A.

public void displayValue(int value)

Assume that the following code segments appear in another method, also in class A. Which contains a
legal call to the displayValue method?
A) int x = 7;
void displayValue(x);
B) int x = 7;
displayValue(x);
C) int x = 7;
displayValue(int x);
D) int x = 7;
displayValue(x)
Answer: B

5.2 True/False Questions

1) Methods are commonly used to break a problem into small manageable pieces.
Answer: TRUE

2) Two general categories of methods are void methods and value returning methods.
Answer: TRUE

3) In the method header, the method modifier public means that the method belongs to the class, not a
specific object.
Answer: FALSE

4) Constants, variables, and the values of expressions may be passed as arguments to a method.
Answer: TRUE

5) A parameter variable's scope is the method in which the parameter is declared.

Answer: TRUE

9
Copyright © 2016 Pearson Education, Inc.
6) You must have a return statement in a value-returning method.
Answer: TRUE

7) Any method that calls a method with a throws clause in its header must either handle the potential
exception or have the same throws clause.
Answer: TRUE

8) In the method header the static method modifier means the method is available to code outside the
class.
Answer: FALSE

9) Only constants and variables may be passed as arguments to methods.

Answer: FALSE

10) No statement outside the method in which a parameter variable is declared can access the parameter
by its name.
Answer: TRUE

11) The expression in a return statement can be any expression that has a value.
Answer: TRUE

12) A value-returning method can return a reference to a non-primitive type.

Answer: TRUE

10
Copyright © 2016 Pearson Education, Inc.
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Exploring the Variety of Random
Documents with Different Content
The Project Gutenberg eBook of Apples in
Appealing Ways [1969]
This ebook is for the use of anyone anywhere in the United States
and most other parts of the world at no cost and with almost no
restrictions whatsoever. You may copy it, give it away or re-use it
under the terms of the Project Gutenberg License included with this
ebook or online at www.gutenberg.org. If you are not located in the
United States, you will have to check the laws of the country where
you are located before using this eBook.

Title: Apples in Appealing Ways [1969]

Author: United States. Agricultural Research Service. Human

Nutrition Research Division

Release date: May 30, 2020 [eBook #62284]

Language: English

Credits: Produced by Stephen Hutcheson and the Online Distributed

Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK APPLES IN

APPEALING WAYS [1969] ***
 HOME AND GARDEN BULLETIN NO. 161
U.S. DEPARTMENT OF AGRICULTURE

APPLES
in appealing ways
This bulletin supersedes Leaflet 312, “Apples in Appealing Ways.”
Washington, D.C. Issued April 1969

For sale by the Superintendent of Documents, U.S. Government Printing

Office
Washington, D.C. 20402 - Price 15 cents

2
 CONTENTS
Page
Choosing apples 3
Varieties 3
Quality of apples 3
Storing apples 6
Brief storage 6
Longer storage 6
Recipes 6
Apples in the main course 6
Apples in salads 8
Apples in breads 9
Apples in cakes and cookies 10
Apples in other desserts 11
Other apple recipes 14
Index to recipes 16

APPLES
in appealing ways
Choose your favorite apple—a fragrant Winesap, a juicy Stayman, a
tart Northern Spy ... each variety has its own appeal. And the
versatile apple can lend flavor to your main course, salad, bread, or
dessert.
An apple, eaten raw, makes a pleasant, low-calorie snack or dessert.
A medium-size apple contains only 70 calories.

Like other fruits, apples contain some vitamins and minerals. Bottled
or canned apple juice may be fortified with vitamin C.

In this publication, you’ll find useful facts about apples, recipes for
many of your favorite apple dishes, and some new or unusual ways
of preparing and serving apples.
 CHOOSING APPLES
The large assortment of apples at retail markets provides a variety for
every need. It’s a good idea to learn to recognize some of the most
popular varieties. (See table, p. 4.)

Varieties
There are many good all-purpose apples, plus others especially suited
for preparing in certain ways.

Apples that “go to pieces” when cooked are usually best for
applesauce; those that keep their shape are best for baking whole.
Tart apples are good for cooking; sweeter apples, for eating raw.
Early summer apples are especially good in applesauce and pies
because they’re likely to be juicy, tart, and quick-cooking.

Quality of Apples
Be sure to buy good-quality apples. Those that are mature when
picked have the best flavor and texture. They should be firm and
crisp, have a good color, and be free from defects.

Most apples are marketed by grade, and many retail packages show
variety, grade, and size. U.S. grades for apples are U.S. Extra Fancy,
U.S. Fancy, U.S. No. 1, and combinations of these grades. U.S. No. 2
is a less desirable grade. Apples from the far western States are
usually marketed under State grades which are similar to Federal
grades.
Fresh apples and other fruits can develop bruises, blemishes, or other
defects because of poor growth or rough handling. They are
sometimes available at bargain prices.

Know Your Apples

VARIETY SEASON DESCRIPTION USE
General Baking
(Size, color, and flavor) Raw cooking whole
Cortland October to Medium to large. Bright • •
March striped red. Juicy,
moderately tart, crisp,
tender, fragrant.
Red October to Medium to large. Deep •
Delicious April red, five knobs on
blossom end. Sweet,
firm, tender, fragrant.
Golden October to Medium to large. Yellow. • •
Delicious March Sweet, firm, crisp,
tender.
Grimes October to Small to medium. Yellow • •
Golden February with small dark specks.
Moderately juicy, slightly
tart, firm, crisp, tender,
fragrant.
Jonathan October to Small to medium. Deep • •
February red. Juicy, moderately
tart, tender, crisp,
fragrant.
McIntosh October to Medium. Bright dark red • •
March with stripes. Juicy,
moderately tart, tender,
crisp, fragrant.
Northern October to Large. Bright striped red. • • •
Spy March Juicy, moderately tart,
firm, crisp, tender,
fragrant.
Rome November Large. Yellow mingled • •
Beauty to May with red. Juicy, slightly
tart, firm, rather crisp.
Stayman November Medium to large. Dull • • •
to April striped red. Juicy, tart,
firm, crisp.
Winesap January to Small to medium. Deep • • •
May bright red with small
scattered white dots.
Juicy, slightly tart, hard,
crisp, fragrant.
Yellow February Yellow. Juicy, moderately • •
Newtown to June tart, hard, crisp.
York October to Medium to large. Light or • • •
Imperial April purplish red over yellow.
Lopsided shape, usually.
Slightly tart, hard, crisp.
5
 BN-32499, BN-32525
Red Delicious—fragrant, sweet, and an excellent choice for eating out of
hand—combines well with other raw foods, as in cabbage-apple salad (p.
9).

BN-32141, BN-32459
Jonathan, one of many popular varieties that can liven up your general
cooking, gives this cobbler a flavor boost. For the recipe, see page 14.

BN-32140, BN-32458
Tart, firm Rome Beauty is a classic choice for dishes such as baked apples
that call for apples that retain their shape when cooked. The recipe is on
page 11.
6
 STORING APPLES
Only perfect apples should be stored for later use. Use apples with
bruises, skin breaks, or decayed spots as soon as possible.

Brief Storage
Store slightly underripe apples for 2 weeks or less in a cool place, 60°
to 70° F., to ripen.

Apples that are ripe enough for eating will keep in your home
refrigerator for a week or longer. Place them in the humidifier
compartment or in a moisture-resistant container, such as a
polyethylene bag. Fruit needs some ventilation, however. The
polyethylene bags in which apples are sometimes purchased have
small holes. If you prepare your own bags for storing apples, cut a
few scattered half-inch holes.

Longer Storage
Most varieties of apples will keep several months if stored at lower
temperatures. Freezing will lower the quality of apples.

For directions on long-term storage of apples, see Home and Garden

Bulletin 119, “Storing Vegetables and Fruits in Basements, Cellars,
Outbuildings, and Pits.” Send your request on a post card to the
Office of Information, U.S. Department of Agriculture, Washington,
D.C. 20250. Please include your ZIP Code.
 RECIPES
Here are some of the many ways to use apples—in the main course
of the meal, in salads, in breads, in desserts, and in other ways. Let
the table on page 4 guide you in selecting the best apple variety for
each recipe. The flavor, texture, and juiciness of the finished product
may vary slightly with the kind of apple used.

Commercially canned applesauce was used in developing the recipes

that call for applesauce. If you use homemade applesauce in these
recipes, it should be similar in sweetness and juiciness to
commercially canned applesauce.

Raw apples may darken when the cut surface is exposed to air,
especially if the fruit has touched the iron in a knife blade or chopper.
Protect cut apples from darkening by mixing with fruit juice—lemon,
orange, grapefruit, or pineapple—before adding other ingredients.
 Apples in the Main Course

Mincemeat-apple filled peaches

8 servings

1 cup finely chopped apples

½ cup mincemeat
½ cup miniature marshmallows
8 canned peach halves, drained
Peach sirup, as needed

Mix apples, mincemeat, and marshmallows.

Place peaches in baking dish. Fill centers with apple mixture.

Pour a few tablespoons of the peach sirup into bottom of dish. 7

Bake at 375° F. (moderate oven) for about 20 minutes, until peaches

are thoroughly heated. To serve, arrange peaches on platter around
meat.

Apple stuffing
4 cups stuffing

¼ cup butter, margarine, or bacon drippings

½ cup chopped onion
½ cup chopped celery
4 cups diced, tart apples
 ½ teaspoon salt
⅓ cup sugar
4 cups small bread cubes

Melt fat in a large frypan. Add onion, celery, and apples. Sprinkle with
salt and sugar.

Cook, turning occasionally, for 8 to 10 minutes or until apples are

lightly browned.

Add bread cubes and toss gently to blend ingredients.

HOW TO USE

Pork shoulder with apple stuffing.—Sprinkle the inside of a 4-pound,

boned fresh pork shoulder with 1 teaspoon salt and pepper, as
desired. Spread with stuffing. Fold meat over stuffing and skewer.
Place on a rack, skin side up, in a shallow baking pan. Bake at 325° F.
(slow oven) for about 2½ hours or until meat is tender and the juice
is no longer pink.

Sweetpotato-apple casserole
6 servings, about ⅔ cup each

1 can (18 ounces) sweetpotatoes, drained

¼ cup sweetpotato liquid or orange juice
1 can (20 ounces) apple pie filling
1 teaspoon grated orange rind, if desired
1 teaspoon lemon juice
1 cup bread cubes
2 tablespoons butter or margarine, melted

Arrange sweetpotatoes in a 2-quart casserole.

Blend remaining ingredients except bread cubes and fat. Pour over
sweetpotatoes.

Mix bread cubes with fat and sprinkle over apples.

Bake at 375° F. (moderate oven) until liquid is bubbly and bread

cubes are lightly browned.

NOTE: You may omit canned sweetpotatoes, apple pie filling, and ¼
cup liquid. Instead, use 2 cups cooked sweetpotatoes and 2½ cups
tapioca apples (p. 14).

Panned apple wedges

6 servings, about ½ cup each

3 tablespoons butter or margarine

1 tablespoon lemon juice
5 cups pared apple wedges
⅓ cup sugar

Melt fat in a large frypan over moderately low heat. Mix lemon juice
with apples and pour into pan. Sprinkle with sugar.

Brown apples lightly on both sides, turning once. 8

If apples are not tender, cover and cook over low heat a little longer.

SERVING SUGGESTIONS

Panned apples are especially good served with pork, ham, fried
chicken, or sweetpotatoes.

Or, fill halves of baked, seasoned acorn squash with panned apples.
 Apples in Salads

Jellied apple-nut salad

6 servings, about ⅔ cup each

1 package (3 ounces) lemon-flavored gelatin

1 cup boiling water
¾ cup cold water
1 tablespoon lemon juice
⅛ teaspoon salt
½ cup finely chopped celery
1½ cups chopped apples
¼ cup chopped pecans

Dissolve the gelatin in the boiling water.

Add cold water, lemon juice, and salt.

Chill until slightly thickened.

Stir remaining ingredients into the gelatin.

Chill until firm.

VARIATION

Waldorf salad.—Omit gelatin, water, and lemon juice. Use 2½ cups

apples. Mix all ingredients, and blend in ¼ cup salad dressing or
mayonnaise. Makes 6 servings, ½ cup each.
Chicken- or turkey-apple salad
6 servings, about ¾ cup each

2 cups cooked, chopped chicken or turkey

2 cups diced or sliced apples
½ cup chopped celery
⅓ to ½ cup mayonnaise or salad dressing
1 tablespoon lemon juice, if desired

Combine ingredients; mix well.

NOTE:If preferred, moisten the salad with french dressing and omit
the mayonnaise or salad dressing.

VARIATIONS

Pork-, ham-, or veal-apple salad.—Use one of these cooked meats

instead of poultry.

Tunafish-apple salad.—Use 13- or 14-ounce can of tunafish instead of

poultry.

Cheese-apple salad.—Omit the poultry. Use 3 cups of apples in the

recipe and add 1 cup diced cheese.

Apple-fruit combinations
For a tasty and colorful salad, fruit cup, or dessert, combine apples
and other fruits, cut or sectioned. For a salad, use large pieces, drain
the fruit, and place on greens. For a fruit cup or dessert, use smaller
pieces and add a little fruit juice.

To make six ½- to ⅔-cup servings, try one of these combinations:

• 1 banana, 1 cup pineapple tidbits, 2 apples.
• 1 cup strawberries, 2 oranges, 2 apples, ½ cup marshmallow bits.
• 1 cup cranberry sauce, 2 oranges, 2 apples.
• 1 banana, 1 apple, 1 cup dark sweet cherries, 2 oranges.

Carrot-apple salad
6 servings, ⅔ cup each

1 large carrot, shredded

3 cups diced apples
⅓ cup raisins
⅓ cup salad dressing or mayonnaise
1 tablespoon lemon juice, if desired
⅛ teaspoon salt

Combine ingredients and mix well.

Cabbage-apple salad
6 servings, ½ cup each

2 cups shredded cabbage

2 cups diced apples
2 tablespoons slivered almonds, toasted
⅓ cup salad dressing
1 tablespoon lemon juice
1 teaspoon sugar
½ teaspoon salt

Combine ingredients and mix well.

 Apples in Breads

Apple spice muffins

12 muffins

¾ cup milk
1 egg, beaten
¼ cup melted fat
2 cups unsifted flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup finely chopped apples
¼ cup raisins

Add milk to egg; stir in fat.

Mix dry ingredients thoroughly; stir in apples and raisins.

Add liquid mixture and stir just until most of the dry ingredients are
moistened. Do not overmix; batter should be lumpy.

Fill greased muffin tins two-thirds full.

Bake at 400° F. (hot oven) 20 to 25 minutes until golden brown.

Apple coffeecake
9 servings, 3 by 3 inches each

½ cup light brown sugar

2 tablespoons flour
2 tablespoons butter or margarine
1 to 2 teaspoons cinnamon, as desired
½ to ¾; cup sugar, as desired
¼ cup shortening
1 egg
½ cup milk
1½ cups unsifted flour
2 teaspoons baking powder
½ teaspoon salt
2 cups thinly sliced apples

Blend together the brown sugar, 2 tablespoons flour, butter or

margarine, and cinnamon.

In another bowl, combine sugar, shortening, and egg; beat

thoroughly. Stir in milk.

Mix 1½ cups flour, baking powder, and salt thoroughly; stir into egg
mixture just until smooth.

Spread half the batter in a greased 9-inch square pan; cover with half
the apples; top with half the brown sugar mixture. Repeat.

Bake at 375° F. (moderate oven) for 45 to 50 minutes or until cake is

set.

NOTE: If preferred, put all the batter in the pan at once. Arrange
apples on top of the batter and sprinkle with brown sugar mixture.

10
 Apples in Cakes and Cookies

Applesauce drop cookies

Makes 5 dozen

½ cup softened shortening, butter, or margarine

1 cup sugar
1 egg
1 cup unsifted flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
1 cup applesauce
1 cup raisins
1¾ cups quick rolled oats

Beat fat and sugar together until creamy. Beat in the egg.

Combine and thoroughly mix all dry ingredients except rolled oats.
Stir into creamy mixture until blended.

Stir in applesauce. Stir in raisins and rolled oats.

Drop by teaspoonfuls greased baking sheet.

Bake at 375° F. (moderate oven) about 15 minutes or until lightly

browned.
Applesauce Filling or topping
For two 8-inch cake layers or a 9- by 12-inch cake

⅓ cup brown sugar

2 tablespoons cornstarch
½ teaspoon nutmeg
½ teaspoon cinnamon
2 cups (16½-ounce can) applesauce
½ cup chopped nuts, if desired
Whipped cream or whipped topping, if desired

Blend dry ingredients in a saucepan. Stir in applesauce.

Cook over moderate heat until thick, stirring as needed to prevent

sticking.

Cool. Spread on cake.

Sprinkle with nuts, if desired; or add whipped cream or whipped

topping before serving.

VARIATIONS

Coconut-applesauce filling.—Omit nuts. Mix ⅔ cup coconut with

cooked filling. Or sprinkle coconut on top of filling on cake.

Broiled dessert.—Spread hot cake with warm filling and sprinkle with
the nuts or coconut. Place under a hot broiler for a few minutes until
lightly browned.

Fudgy applesauce cake

9 servings, 3 by 3 inches each
 ⅓ cup softened shortening, butter, or margarine
1 cup sugar
9 eggs
1 cup unsifted flour
⅓ cup cocoa
½ teaspoon soda
½ teaspoon salt
1 teaspoon allspice
½ cup chopped nuts
1 cup applesauce
¼ cup milk

Beat fat and sugar together until creamy; beat in eggs.

Combine dry ingredients and mix well. Add nuts.

Add dry ingredients to creamy mixture with the applesauce and milk.
Stir only until blended.

Pour into a greased 9-inch square baking pan. 11

Bake at 350° F. (moderate oven) about 45 to 50 minutes or until

surface is firm when touched lightly.

Cool before cutting.

Applesauce cake
9 servings, 3 by 3 inches each

⅓ cup softened shortening, butter, or margarine

1⅓ cups sugar
1 egg
1⅔ cups flour
1 tablespoon baking powder
 1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon allspice
1⅓ cups applesauce
⅔ cup raisins
⅓ cup chopped nuts

Beat fat and sugar until creamy and fluffy; beat in the egg
thoroughly.

Mix dry ingredients together.

Stir dry ingredients into creamy mixture alternately with applesauce

until well blended. Stir in raisins and nuts.

Pour batter into a greased and floured 9-inch square baking pan.

Bake at 350° F. (moderate oven) for 50 to 55 minutes or until cake

leaves sides of pan.

Cool in pan on rack.

NOTE: Sift a tablespoon of confectioner’s sugar on top of warm cake,

if desired.
 Apples in Other Desserts

Baked apples
6 servings

6 baking apples (See table, p. 4.)

½ cup honey or sugar
½ cup raisins, if desired
½ teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon butter or margarine
1 cup water

Core apples without cutting through the bottom end. Peel about one-
third of the way down. Place in baking dish.

Mix remaining ingredients except fat and water; fill centers of apples.
Dot filling with fat. Pour water into baking dish.

Bake at 375° F. (moderate oven) about 45 to 60 minutes or until

apples are tender. If apples seem dry, baste frequently with liquid in
pan.

NOTE: After baking, top each apple with a marshmallow, if desired,

and return to oven until marshmallows are lightly browned.

Or top with cream cheese softened with cream or milk and beaten
until fluffy.

VARIATION
Pineapple- or cranberry-baked apples.—Omit apple filling. Instead, fill
apples with canned, crushed pineapple or whole cranberry sauce. Top
each apple with 1 teaspoon sugar and dot with butter or margarine.

12

Apple-cheese dessert
6 to 8 servings

6 cups pared apple slices

1 tablespoon lemon juice
1 cup sugar
½ cup unsifted flour
¼ teaspoon salt
¼ teaspoon cinnamon
¼ cup butter or margarine
⅔ cup finely shredded Cheddar cheese

Fill a 9- or 10-inch piepan or shallow baking dish with apples; sprinkle

with lemon juice and ½ cup of the sugar.

Mix remaining sugar, flour, salt, and cinnamon. Mix in fat until mixture
is crumbly. Stir in cheese. Spread over apples.

Bake at 350° F. (moderate oven) about 45 minutes or until apples are

tender.

NOTE: Serve warm or cold. Serve with table cream or ice cream, if
desired.

Applesauce
6 servings, about ½ cup each
 6 cups apple pieces (cored only, or pared and cored)
1 cup water
¼ to ⅓ cup sugar, as desired

Cook apples in the water in a covered saucepan for 10 to 15 minutes

or until tender. Add additional water, if needed to prevent sticking.

Mash undrained, cooked, pared apples or put unpared ones through

a food mill or sieve. Stir in sugar.

NOTE: Applesauce will vary in texture, juiciness, and tartness with the
variety of apple used.

Lemon applesauce, spicy applesauce, raisin applesauce, three tasty

variations of an old favorite.

13
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