Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. is i & : “he ' aa . Var i = oe ] 1 ' t's wemay ape are ee ae ear 26 ae “nn Og 2 Ui ' Tov vee ml Agua Dee a a = ‘ F i ( Ase pethe Bes aadryod . + EXCLUSIVE TO VALEY | stare EXTENSION EDITORS ———— ‘No. 364 , eu a Faw’ October 5, 1939. (Digest from Market Basket \ of Oct. 4.) ‘ _— BIG APPIE CROP Good news for apple munchers this year is that there are to be big sup- plies of earlier apples, especially of those good for eating fresh out of hand. And, according to estimates of the U. S. Department of Agriculture, the 1939 commercial crop of apples will be well above average —- about one fourth again as large as it was last year. With this colorful, large assortment coming to market, ; (Name) , points out some timely apple buying, storing, and cooking tips from the Federal Bureau of Home Economics, Uppermost in the mind of the woman who buys apples should be the purposes for which she wants them. Some apples are best just es they come off the tree. Others, more tart and firm, are better for cooking. Still others are good either way, although for cooking they needn't be fully ripe, as they should be for cat- ing. Useful in apple selection is an ability to recognize thé more important commercial varieties, to know what sort of an apple each is. General-—purpose apples on the market now are Jonathan and Grimes Goldén. Delicious and McIntosh, both good for eating out of hand, are also ready. Appearance and good color may indicate good quality in apples, but they do not insure it. So, before buying apples in large amounts, it is a good idea to try a sample lot first. It may be economical to buy them by the bushel or the barrel, if there's a well-ventilated place that is always cool but never 1382-39 at a } WE » a * ; a - 4 a eae co ae io7ws of settee fatedeiwen eam | Teter abie ' =< 3 iadal aero mmrenePainnittin «at hndehtaienenemenel oe OG Lihat Paes 3 ae Bf ; » BAe ' ¥ i ee ad ae, Poe fee é Wow D i, ' _- — rs wh . . rah , a4 ats a : wate aw - 24 Sak at) & tk : ‘ a é2¥. a 2! baked eye fe “¢t 1 P Aves a me hp Fins Giese a zt a , iE} 4 BPR) fis ay. Je a a ae b= r ‘f q - — o ~~ 4 F ‘ , ‘ Hi mts yor = wee Get ae Stile west wn .ogky “hin ad ibe wt genio oe : ea ‘ - ary 4 ll a, fee eeges Sor Gor exinncows of. Vth ete wb ef. aoiteatan eka. al ‘ : ; bi: fe » rf ae ’ tin oor f' wl el . eee 62) hey bicw ge -e ae) sain wordt ot nes i | | | Meoral as bate i GOED sti8'T MDESd wan dehy ati Bedtaaot | ons ¥ on é : f : : : | | es, ans ome or ce | WO Bes totes ab Wilay boos obesthad we solve Boog J wes srt eof oh. — eatnd at Boag wake i Ree ne SS. i SNE wha ha ply eo ee of memye a men tte a ait Pauses freezing in which to store them. One good arrangement is a cellar with a dirt floor. Another is an unheated room or garage with a window for ventilating. When cooking apples, take into account that they are over 80 percent water. Therefore, use only enough water in apple sauce to cook the apples soft without scorching. Put just enough in baked apples to keep the fruit from stick- ing to the pan. And use no water at all in scalloped apples, pic, or apple brown-betty. There's no better reason for eating apples than their pleasing flavor and the infinite variety of ways in which they may be prepared. But an apple is also a worth-while bit of nourishment. Eaten with the skin on, it helps to keep the digestive tract of a person in normal health in good order. And it contributes small amounts of vitamins C, B, and G These contributions, especially those of vitamin C, take on importance when the apple is a frequent item in the diet. tit F 1382-39 duet a Cte wakios 0 at StoRM seats bey oe @ asks actseEhiuee sor dint £ rv t tp = ot os ae, Y ees: oa eae fies teleas ett weoh of Gorm eipide mort fini> ould seit Gt euhoa Hon Moret t wikesola «hen! Mace 4 Oe al slg ae fel Se Edor" oy ee ene dood of exlo: eupiciisweo If bat > Geecy wlistastes .eaoliidicines Gan ae a a ° st a ,. aut ae ee 2 A ma * ; 4 ¢ PI Pads in iv i a com eae | ie ae 3