Apples are a constant challenge to the home-maker who wants a variety of desserts, round the year, that are healthy and inexpensive. Here are 100 new recipes, including many variations on tried and true ones, that take the apple from the role of a dessert fruit back to use as an appetizer, a soup, an ingredient in a main dish -- and on to preserves and conserves. There is some introductory material on the history of the apple, and more important to most of us, a careful study of the groups -- what variety is best for one use or another, on to an alphabetical list of 25. Regions are noted, seasons of the year, and selection for fruit bowl or salad, for baking, for pies, etc. Some of the combinations in the recipe sections that follow will provide an interesting variety in the family meals, whether combined with meat or fish, in dressings and -stuffings, with vegetables or other fruits. In the main a useful addition to the well-stocked kitchen cookbook shelf, as was the author's earlier What Cooks in Suburbia.