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PLUMS are best packed in
‘medium syrup. If a. dry pack |
‘is used, they require % cup
sugar to 4 cups prepared
fruit. Ascorbic acid may be

ved from

added but isn’t as necessary

for the. light-colored | fruits.
Prepare. plums as. apricots,
peaches and nectarines but
don’t bother peeling them.

BLUEBERRIES and CUR-
RANTS are best frozen
without sugar. Wash, sort
and package. _

Browse _
variety of.

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GBA. SUAEES B59
Your chance to be a wine connoisseur

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variety for freezing. To

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. BLACKBERRIES should

be packed ina medium syrup -
but if they are to be used in
pies. ‘they ¢ can be packed dry.

-PEARS are not recom-
mended for freezing but if
you h appen to have a pear
tree in your back yard or a
friend who supplies you with
bushels of pears each year,.
you cna freeze them in a.

syrup. But don’t expect great
results. Bartletts are the best

”

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reservations recommended

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_ wash,

juice or

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prepare. pears for. freezing,

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and set-in a ‘salt brine. (See

~ apples.-above). °
= medium: syru
‘po Drain pears and drop:
into boiling syrup. Boil for 2 -
minutes. Meanwhile dissolve
¥% teaspoon ascorbic acid to
‘each 4 cups. of additional:
syrup. Drain and cool pears.
Cover with ascorbic-treated
syrup and freeze in ‘‘Glad”’

freezer bags.

Brin

CONCORD BLUE GRAP-
ES, grown in Canada, are
easy to freeze and ‘are.
excelient used for pie, jams,
a variety of other

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Merely locate the answer to the
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eta

from stems. and package i in.
freezer bags.
yrup to” ‘bolling:

“Nightspots on this page. Happy

ins eran

desserts. To prepare gtapes
te

detach

. _ Sugar. ‘and
ascorbic acid are not needed.
“Here are a few: recipe ideas

to use concord grapes.

--$tip ns from 5 acy
thawed grapes. Simmer pulp
for 5 minutes. Sieve to

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remove seeds. Add skin to.

‘pulp with 1 cup sugar, 2
‘teaspoons cornstarch, %
teaspoon salt and 2. tea-
_ spoons lemon juice. Pour into
unbaked pie ‘shell. Sprinkle
with. ‘crumbs ~ or | streusal”

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921 - 7923 °

(reservations .
‘recommended)

te

topping and bake. The same
filing. ‘Can | ve.
‘saucepan until thick.

 rpate ty Oe om 8 fons ~~

CUVACS kb
anid .
used: as a topping for ice
cream, cheesecake, ‘parfaits .

r puddings. It is simply
delicious and rather special.

_ Frozen grapes‘ can be used

just like fresh ones for
making juice, jams and
jellies.

BANANAS, despite what |
you may have heard in the
past, are suitable for freez-
ing. But don’t expect to use
them for eating as fresh fruit.
Peel bananas, and mash with

. a fork or whirl ina blender.

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Measure and package in
freezer baas, leaving a little

‘head space. ‘ise in banana
bread, cakes, puddings, etc..

If you have an opportunity —
to get a large supply of.a
particular fruit and you
aren’t sure how successfully.

it will freeze, do a sample

test. Freeze a cup of

prepared . fruit, with and
without sugar. Leave it for a-
few days. If it tastes similar —
to fresh fruit, then it is a.
good sign that it would freeze
well for a period of months. If
- there are noticeable, unplea-
sant. changes, the fruit is.
probably not worth. freezing.

"S$ wine

THIS WEEK'S happy seny ight on the Town’? winner Shari -
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, Seneee

INCONCERT —

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