The Project Gutenberg EBook of Apples in Appealing Ways, by Anonymous 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'll have to check the laws of the country where you are located before using this ebook. Title: Apples in Appealing Ways Home and Garden Bulletin No. 161 Author: Anonymous Release Date: May 30, 2020 [EBook #62284] Language: English Character set encoding: UTF-8 *** START OF THIS PROJECT GUTENBERG EBOOK APPLES IN APPEALING WAYS *** Produced by Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net
HOME AND GARDEN BULLETIN NO. 161
U.S. DEPARTMENT OF AGRICULTURE
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
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.
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.)
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.
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 | ||
(Size, color, and flavor) | Raw | General cooking | Baking whole | ||
Cortland | October to March | Medium to large. Bright striped red. Juicy, moderately tart, crisp, tender, fragrant. | | | |
Red Delicious | October to April | Medium to large. Deep red, five knobs on blossom end. Sweet, firm, tender, fragrant. | | ||
Golden Delicious | October to March | Medium to large. Yellow. Sweet, firm, crisp, tender. | | | |
Grimes Golden | October to February | Small to medium. Yellow with small dark specks. Moderately juicy, slightly tart, firm, crisp, tender, fragrant. | | | |
Jonathan | October to February | Small to medium. Deep red. Juicy, moderately tart, tender, crisp, fragrant. | | | |
McIntosh | October to March | Medium. Bright dark red with stripes. Juicy, moderately tart, tender, crisp, fragrant. | | | |
Northern Spy | October to March | Large. Bright striped red. Juicy, moderately tart, firm, crisp, tender, fragrant. | | | |
Rome Beauty | November to May | Large. Yellow mingled with red. Juicy, slightly tart, firm, rather crisp. | | | |
Stayman | November to April | Medium to large. Dull striped red. Juicy, tart, firm, crisp. | | | |
Winesap | January to May | Small to medium. Deep bright red with small scattered white dots. Juicy, slightly tart, hard, crisp, fragrant. | | | |
Yellow Newtown | February to June | Yellow. Juicy, moderately tart, hard, crisp. | | | |
York Imperial | October to April | Medium to large. Light or purplish red over yellow. Lopsided shape, usually. Slightly tart, hard, crisp. | | | |
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.
Only perfect apples should be stored for later use. Use apples with bruises, skin breaks, or decayed spots as soon as possible.
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.
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.
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.
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.
Bake at 375° F. (moderate oven) for about 20 minutes, until peaches are thoroughly heated. To serve, arrange peaches on platter around meat.
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.
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.
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).
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.
If apples are not tender, cover and cook over low heat a little longer.
Panned apples are especially good served with pork, ham, fried chicken, or sweetpotatoes.
Or, fill halves of baked, seasoned acorn squash with panned apples.
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.
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.
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.
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.
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:
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.
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.
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.
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.
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.
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.
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.
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.
Bake at 350° F. (moderate oven) about 45 to 50 minutes or until surface is firm when touched lightly.
Cool before cutting.
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.
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.
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.
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.
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.
Honey applesauce.—Sweeten the applesauce with honey instead of granulated sugar.
Spicy applesauce.—Cook 2 sticks of cinnamon with apples. Remove cinnamon before mashing or sieving cooked apples.
Raisin applesauce.—Add ¼ cup raisins to the hot applesauce.
Lemon applesauce.—Add a little lemon juice to applesauce if needed for tartness. Garnish with lemon slice and sprig of mint.
9-inch pie
3 egg yolks, slightly beaten
1½ cups applesauce
⅛ teaspoon ginger
¼ teaspoon cinnamon
½ cup milk
1 tablespoon lemon juice
½ teaspoon grated lemon rind
½ cup sugar
1 tablespoon gelatin
¼ cup cold water
3 egg whites
¼ teaspoon salt
9-inch baked pastry shell, or graham cracker shell
Nutmeg, if desired
Mix the egg yolks, applesauce, ginger, cinnamon, milk, lemon juice and rind, and half the sugar.
Cook over low heat, stirring constantly, until mixture thickens.
Sprinkle gelatin on water; let stand a few minutes.
Add gelatin to the hot mixture; stir until dissolved. Cool until thick but not set.
Beat egg whites until foamy. Add salt and beat until stiff. Add rest of sugar slowly, beating constantly.
Blend egg white mixture with thickened gelatin mixture.
Pour into the pie shell and sprinkle with nutmeg, if desired. Chill until firm.
NOTE: Use only clean, sound-shelled eggs in this recipe.
9-inch pie
Pastry for 9-inch, 2-crust pie
6 cups tart, pared, sliced apples
¾ cup sugar
1 tablespoon cornstarch
½ to 1 teaspoon cinnamon, as desired
2 tablespoons butter or margarine, if desired
Fill a pastry-lined piepan with the apple slices. Blend dry ingredients and sprinkle over apples; dot with fat, if desired.
Cut a few slits in pastry top for steam to escape. Place it on the pie and seal edges.
Bake at 400° F. (hot oven) 45 to 60 minutes or until the apples are tender and the crust is golden brown.
French apple pie.—Sprinkle apples with ½ cup raisins. Add 1 tablespoon lemon juice. Frost baked pie, if desired, with a mixture of ½ cup confectioner’s sugar and 2 to 2½ teaspoons water.
Cranberry-apple pie.—Use 1 cup fresh cranberries in place of 1 cup of the apples. Increase sugar to 1¼ cups.
6 servings, about ⅔ cup each
⅔ cup sugar
3 tablespoons quick-cooking tapioca
⅛ teaspoon salt
1½ cups water
5 cups tart, pared apple slices
Mix sugar, tapioca, salt, and water in a large saucepan. Let stand while preparing apple slices. Then, bring tapioca mixture to a full boil, stirring to prevent sticking.
Add apples. Boil gently, covered, until apples are tender, 10 to 15 minutes. Stir occasionally to prevent sticking.
NOTE: Sprinkle with nutmeg and serve with plain or whipped cream, if desired.
Dessert apple slices.—Omit the tapioca. Do not stir apples while cooking.
6 servings
1 recipe tapioca apples (p. 11)
⅓ cup milk
1 cup biscuit mix
2 tablespoons butter or margarine, melted
¼ cup sugar
1 teaspoon cinnamon
Pour tapioca apples into a 9-inch square pan.
Stir milk into biscuit mix. Roll dough to 6- by 10-inch rectangle.
Spread dough with fat and sprinkle with sugar and cinnamon. Roll as for jellyroll, starting from short side.
Cut dough into 12 slices ½-inch thick. Arrange on tapioca apples.
Bake at 425° F. (hot oven) about 20 minutes or until biscuits are browned.
NOTE: Use one 20-ounce can of apple pie filling instead of tapioca apples, if desired.
6 servings, about ⅔ cup each
1 quart apple cider
1 teaspoon whole allspice
1 teaspoon whole cloves
2 sticks cinnamon
6 thin lemon slices, if desired
Combine ingredients, except lemon slices, in a saucepan. Simmer covered for 20 minutes.
Remove spices. Serve hot with lemon slices, if desired.
Mulled apple juice.—Use canned or fresh apple juice instead of cider.
10 servings, about ⅔ cup each
1 quart apple cider
1 cup sweetened cranberry juice
1 teaspoon lemon juice
2 cups ginger ale
Combine cider and fruit juices; chill in refrigerator.
Add chilled ginger ale just before serving.
BN-32460
Hot mulled cider and a bowl of popcorn make a tasty snack for a chilly evening.
Makes 1⅔ cups
1 cup cranberries
2 tart apples, unpared, cored, quartered
1 orange, unpeeled, quartered, seeded
½ cup sugar
⅛ teaspoon salt
Put fruit through food chopper, using fine blade.
Combine all ingredients.
Chill several hours before serving.
NOTE: Relish may be stored in the refrigerator for several days.
The following publications give additional ways to use apples. Single copies are available from the Office of Information, U.S. Department of Agriculture, Washington, D.C. 20250. Send your request on a post card, and be sure to include your ZIP code number in your return address.
Fruits in Family Meals: A Guide for Consumers | G 125 |
Home Canning of Fruits and Vegetables | G 8 |
Home Freezing of Fruits and Vegetables | G 10 |
How To Make Jellies, Jams, and Preserves at Home | G 56 |
Prepared by
Human Nutrition Research Division
Agricultural Research Service
This is a Consumer Service of USDA
U.S. GOVERNMENT PRINTING OFFICE: 1969 O—322-786
End of the Project Gutenberg EBook of Apples in Appealing Ways, by Anonymous *** END OF THIS PROJECT GUTENBERG EBOOK APPLES IN APPEALING WAYS *** ***** This file should be named 62284-h.htm or 62284-h.zip ***** This and all associated files of various formats will be found in: http://www.gutenberg.org/6/2/2/8/62284/ Produced by Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net Updated editions will replace the previous one--the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for the eBooks, unless you receive specific permission. If you do not charge anything for copies of this eBook, complying with the rules is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. They may be modified and printed and given away--you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution. START: FULL LICENSE THE FULL PROJECT GUTENBERG LICENSE PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK To protect the Project Gutenberg-tm mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase "Project Gutenberg"), you agree to comply with all the terms of the Full Project Gutenberg-tm License available with this file or online at www.gutenberg.org/license. Section 1. General Terms of Use and Redistributing Project Gutenberg-tm electronic works 1.A. By reading or using any part of this Project Gutenberg-tm electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg-tm electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg-tm electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8. 1.B. "Project Gutenberg" is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg-tm electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg-tm electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg-tm electronic works. See paragraph 1.E below. 1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" or PGLAF), owns a compilation copyright in the collection of Project Gutenberg-tm electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg-tm mission of promoting free access to electronic works by freely sharing Project Gutenberg-tm works in compliance with the terms of this agreement for keeping the Project Gutenberg-tm name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg-tm License when you share it without charge with others. 1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg-tm work. The Foundation makes no representations concerning the copyright status of any work in any country outside the United States. 1.E. Unless you have removed all references to Project Gutenberg: 1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg-tm License must appear prominently whenever any copy of a Project Gutenberg-tm work (any work on which the phrase "Project Gutenberg" appears, or with which the phrase "Project Gutenberg" is associated) is accessed, displayed, performed, viewed, copied or distributed: 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'll have to check the laws of the country where you are located before using this ebook. 1.E.2. If an individual Project Gutenberg-tm electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase "Project Gutenberg" associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or 1.E.9. 1.E.3. If an individual Project Gutenberg-tm electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg-tm License for all works posted with the permission of the copyright holder found at the beginning of this work. 1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg-tm. 1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg-tm License. 1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg-tm work in a format other than "Plain Vanilla ASCII" or other format used in the official version posted on the official Project Gutenberg-tm web site (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original "Plain Vanilla ASCII" or other form. Any alternate format must include the full Project Gutenberg-tm License as specified in paragraph 1.E.1. 1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg-tm works unless you comply with paragraph 1.E.8 or 1.E.9. 1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg-tm electronic works provided that * You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg-tm works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg-tm trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, "Information about donations to the Project Gutenberg Literary Archive Foundation." * You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg-tm License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg-tm works. * You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work. * You comply with all other terms of this agreement for free distribution of Project Gutenberg-tm works. 1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from both the Project Gutenberg Literary Archive Foundation and The Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm trademark. Contact the Foundation as set forth in Section 3 below. 1.F. 1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm electronic works, and the medium on which they may be stored, may contain "Defects," such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment. 1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right of Replacement or Refund" described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg-tm trademark, and any other party distributing a Project Gutenberg-tm electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE. 1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem. 1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. 1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions. 1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg-tm electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg-tm electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg-tm work, (b) alteration, modification, or additions or deletions to any Project Gutenberg-tm work, and (c) any Defect you cause. Section 2. Information about the Mission of Project Gutenberg-tm Project Gutenberg-tm is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life. Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg-tm's goals and ensuring that the Project Gutenberg-tm collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg-tm and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org Section 3. Information about the Project Gutenberg Literary Archive Foundation The Project Gutenberg Literary Archive Foundation is a non profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation's EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state's laws. The Foundation's principal office is in Fairbanks, Alaska, with the mailing address: PO Box 750175, Fairbanks, AK 99775, but its volunteers and employees are scattered throughout numerous locations. Its business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation's web site and official page at www.gutenberg.org/contact For additional contact information: Dr. Gregory B. Newby Chief Executive and Director gbnewby@pglaf.org Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation Project Gutenberg-tm depends upon and cannot survive without wide spread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS. The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate. International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff. Please check the Project Gutenberg Web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate Section 5. General Information About Project Gutenberg-tm electronic works. Professor Michael S. Hart was the originator of the Project Gutenberg-tm concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg-tm eBooks with only a loose network of volunteer support. Project Gutenberg-tm eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition. Most people start at our Web site which has the main PG search facility: www.gutenberg.org This Web site includes information about Project Gutenberg-tm, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.