Apples by John Spottiswood.

Crisp, juicy apples are great in lunchboxes, but they can also be made into pies and tarts, pressed into cider, or baked with sugar and spices. Select apples that are firm, deeply colored, and of average size. Reject those that have soft spots or broken skins. They're available throughout the year, but they're usually better and cheaper in the fall.

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