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From: prastein@uiucdcs.CS.UIUC.EDU
Newsgroups: net.cooks
Subject: Re: Recipes
Message-ID: <8600057@uiucdcs>
Date: Fri, 27-Sep-85 13:22:00 EDT
Article-I.D.: uiucdcs.8600057
Posted: Fri Sep 27 13:22:00 1985
Date-Received: Sun, 29-Sep-85 06:13:01 EDT
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Nf-From: uiucdcs.CS.UIUC.EDU!prastein    Sep 27 12:22:00 1985


In response to the last question, I would ONLY use a Granny Smith or
a Pippin in an apple pie.  They're both green and somewhat tart, firm,
and crisp (also both quite good for eating).