Saucy Apples
Or Cidery
Apples can be sauce or cider,
jelly or butter, and you can pre
serve and serve them anyway
you like.
“It's a good year for apples."
points out Mrs. Judith Pheil,
food-nutrition specialist, Univer
sity of Maryland Extension Serv
ice, “This October, you can se
lect such fine varieties to suit
your family taste as Mclntosh,
Cortland, Grimes Golden, Delici
ous, Jonathan, Stayman and
York Imperial.”
Cortland and Golden Delicious
are especially excellent for
sauce. All-purpose apples in
clude Cortland, Jonathan, Grim
es Golden and Stayman.
Choose apples that are firm,
of good color and flavor, and
mature. By contrast, immature
apples often lack color, are poor
m flavor, and sometimes have a
shriveled appearance after hav
ing been stored. Over-ripe ap-
pies often lack flavor, possess a Can applesauce. Make apple
soft and mealy flesh, and yield "sauce, sweetened or unsweeten
with slight pressure. ed. Heat to simmering (185-210
About three medium-sized ap- degrees F) stirring to keep it
pies weigh one pound. One from sticking to pan.
pound of apples provide about In glass jars—Pack hot apple-
WHY PAY MORE FOR LESS?
SILAGE ENRICHER
“ALGIT”
A PRODUCT OF THE SEA
Use 5 ibs. Algit to each ton of silage.
1. This prevents “Run Off”, (of juices)
2. Keep the silage fresh.
3. Eliminate that certain odor from silage.
4. Increase the nutritional value of silage.
5. Cattle prefer Algit treated silage.
6. The smell which your clothes get in
wintertime is eliminated.
Spread on top of load by hand before unloading.
For additional information contact:
ZOOK & RANCK, Inc.
GAP R. D. #l, PA. 17527
Telephone: 717 442-4171
IMt to 2 cups applesauce. One
bushel of apples give 16-20
quarts of applesauce or contain
about 150 medium-sized apples.
An average apple has 85-95
calories and fair amounts of Vi
tamins A, B. and C and calcium,
phosphorus and iron, Cellulose
and pectin content aid digestion
and normal intestinal activity.
Can apples for pies or other
desserts. Pare and core apples;
cut in pieces. To keep fruit from
darkening, drop pieces into wa
ter containing 2 tablespoons
each of salt and vinegar per gal
lon. Drain, then boil 5 minutes
in thin sirup or water.
In glass jars—Pack hot fruit
to % inch of top. Cover with hot
sirup or water leaving Vz inch
space at top of jar. Adjust jar
lids. Process in boiling-water
bath (212 degrees F.).
Pint jars . . 15 minutes
Quart jars . 20 minutes
As soon as you remove jars
from canner, complete seals if
closures are not of self-sealing
type.
sauce to Vt inch of top. Adjust
lids. Proceu in boiling-water
bath (212 degree* F.).
Pint Jars 10 minutes
Quart Jars ... 10 minutes
As soon as you remove Jars
from Conner, complete seals if
closures arc not of self-sealing
type.
Freeze apples. Varieties
Stayman Wlncsap, York Imper
ial, Golden Delicious and Rome
Beauty. Peel, core, trim out
biuised spots, and cut fruit
lengthwise, slices not over x k
inch thick. To reduce discolor
ation during freezing, storage
and thawing, fruits should be
sliced and then packed in a 40%
shup (3 cups sugar in 4 cups
water) containing teaspoon of
ascorbic acid per quart. To pre
vent internal darkening the as
corbic acid must completely
penetrate apple pieces. Leave
head space, seal and freeze.
Freeze applesauce. Applesauce
is prepared for table use. Quick
ly chill sauce immersing sauce
pan m a pan of ice water and
package in rigid plastic or wax
ed cardboard containers that are
moisture, vaporproof. Leave
about Vz inch head space for
pints and 1 inch for quarts. Seal
''Continued on Page 20)
NEW
HOLLAND
FARMERS
FAIR
OCT. 2-3-4-S
WEDNESDAY, OCTOBER 2
"Spectacle of Bands" Parade 7 P.M.
THURSDAY, OCTOBER 3
Western Kings
Democratic Rally
Fire Co. Tug-Of-War 9 P.M.
FRIDAY, OCTOBER 4
Kids Day (Afternoon)
Pet Parade 7:30 P.M.
Republican Rally -
Fire Co. Tug-Of-War 9 P.M.
SATURDAY, OCTOBER 5
Baby Parade 4 P.M.
Farmers Fair German Band
Rajah String Band of Reading Concert
8 P.M.
Tug-Of-War Semi-Finals 9 P.M.
Tug-Of-War Finals 10 P.M.
RIDES AMUSEMENTS EXHIBITS
Art Show Home Appliance Bldg., Franklin St.
Flower Show Boy Scout Home, S. Roberts Ave.
Baby Beef and Pig Show Earl Sanders Parking Lot
Potatoes and Grain A. B. C. Groff Bldg.
Tobacco, Corn and Hay Show Home Appliance Bldg.
Vegetables and Food Exhibits School Auditorium
Lancaster Farming, Saturday. September 28.1868
Ladies,
Have You Heard?...
By Doris Thomas, Extension Home Economist
Salami is classed as a dry sausage since about half the mois
ture of the meat evaporates during its curing and aging periods.
Hard salami is highly seasoned and con
tains garlic.
Soft salami is dried for only a short time
or not at all
Soft salami comes in larger slices than
hard salami.
Tips On Caring For Durable Press Garments
Durable press fabrics reduce the work
required to keep the family well groomed, and
proper laundry methods help these garments
retain the easy-care features.
Launder garments before they’re heavily
soiled and as soon as possible after they’re
soiled.
Turn garments inside out to
mg” or wear on the creases.
It’s best to launder in the
coolest water that will remove
the soil to avoid wrinkling.
For heavy, oily, soil, perspira
tion and food stains, measure
heavy duty liquid detergent re-
What Is Salami?
reduce “frost-
quired for an entire load and
apply full strength to the soiled
areas
Soak in hot water, let cool to
90 to 110 degrees, then agitate
for 6 to 8 minutes
To retain the durability of all
fabrics, shorten the wash cycle
to the minimum required for
soil removal.
Use slow agitation or a stop
and-soak cycle, followed by a
short time of normal agitation.
Always rinse thoroughly in
cool water If your water is
hard, use a water softener in the
first rinse or a fabric softener
in the final rinse Fabric soften
ers reduce the static charge
which attracts soil and helps de
crease clinging of man-made
fibers
For less wrinkling, dry in
small loads, at about half the
dryer capacity At the end of
the drying cycle, let the clothes
continue to tumble for a “cool
down” period of 5 to 10 minutes
after the heat is off
Remove garments at the end
of the cycle and hang or fold.
Hamburgers With A Secret
Stuffed hamburgers look like
conventional hamburgers, but
they hide tomato slices, cheese,
and parsley between two ground
beef patties A seasoning, such
as thyme, makes the meat extra
delicious A spread of garlic
butter on the buns before toast
ing completes a delightful
blend of flavors
Broil hamburgers in the oven
or outdoors Either way, they’re
extra special.
With stuffed hamburgers,
serve macaroni salad, raw vege
table relishes, fresh fruit, and
milk or a milk beverage
Save
at
Save Rite
MARKET
743 S. BROAD ST.
LITITZ, PENNA.
19
(?)
A
V;"" ! \
THOMAS