16 - Wednesday, February 15, 1989 - North Shore News F'oop HAVE TREES CHECKED NOW Save cash by growing own fruit ONE OF the better budget beaters is a collection of back- yard fruit trees, provided you can beat the crows and the coons to the harvest. And, provided that you can coax your trees to get on with the job of producing fruit. Knowing nothing about fruit trees, we simply stood back and watched ours produce less and less each year. Even the wildlife quit visiting. It was just a coincidence that a young friend mentioned that he was starting a fruit tree pruning and spraying business so I conned him into having a fook at our straggely group. He looked, shaking his head as if he half-expected Tarzan to swing out of the jungle. Later, when he’d reduced the trees to half their original size, he pointed out another set of pro- blems. A collection of moulds and fungi had formed ugly clots on the branches guaranteeing a sorry- looking crop. He'll be back in a few weeks to spray. . If you've got fruit trees, this is the time you should be pruning. Either get yourself a good book on the subject and rent the tools re- quired or hire someone to do the job. I have a weakness for helping out young people starting up businesses so I'll give you Steve's phone number —- 987-9300. Ran 1 seldom make desserts, even when I’ entertaining. Guests are usually given a cheese and fruit platter instead, except the twice-yearly night when it’s my turn to host my bridge club. Then l experiment with some concoction picked at random from a book, often with disastrous results. However, back in the days when I attempted to be ‘‘super Mom’’ I would make homey stuff like appie crisp and upside down cake from (believe it or not!) fruit I'd picked and frozen myself. Kids love these. Apple Crisp 4-6 apples, peeled and sliced leup flour % cap batter % cup browa sugar % teaspoon either clnnawon or putmeg Arrange apples about two inches deep in a greased baking dish. Combine the remaining ingredients and mab together until crumbly. Dust over apples. Bake 21 375F about 45 minutes or until apples are tender and top- ping is browned and crisp. Excellent with vanilla ice cream or whipped cream. Upside Dowa Cake Almost any fruit can be used for this recipe, but our favorites are or apricots. If time is short, you can substitute a ‘ white cake mix for the scratch cake. % cap butter % cap packed brown suger 28 oz. tim siiced peaches or apricots, drained . or equivatent amosst frozen fruit, thawed and drained 1% cups sifted cake flonr (you can substitute all-purpose but the tex- ture isn’t the same) 2 teaspoons baking powder Ys teaspoon salt Y% cap segar % cup batter. softened I egg YY cup milk 1 teaspoon vazilla Melt first “% cup butter in an eight-inch square cake pan. Stir in brown sugar and spread evenly on bottom of pan. Anange drained fruit in a pattern over sugar mix- ture. For cake, sift dry ingredients together. Whip the butter and add everything else. Stir until blended and then whip for one minute with electric mixer. Pour batter over fruit and bake at 350F about 45 minutes or until cake tests done with a toothpick. Serve with vanilla ice cream. ert This next recipe doesn’t include frozen fruit, but raisins are usually popular with kids. It's a sneaky way to use up stale bread — keep adding the odd slices to a bag in your freezer until you have enough. 3 cups milk, scalded 2 eggs Ys cup sugar 1 teaspvon vanilla Y2 teaspoon salt % teaspoon nutmeg 3 cups white bread cubes 1 cup raisins Cool milk slightly. Beat eggs with sugar and seasonings and gradually whisk into milk. Add bread and raisins. Turn into a but- tered casserole dish. Set dish in a pan of boiling Barbara McCreadie beaters water to reach about half-way up the side. Bake at 325F about one hour cr until a silver knife inserted in the centre comes out clean. Serve hot with coffee cream. BEST BUYS: SUPER VALU: Lean ground beef, 10 Ib. pkg., $1.88 Ib.; snapper fillets, $2.99 Ib.; frozen shrimp, $4.79 Ib.; Kent bacon, $2.19; Schneider's cheese singles, 500 g., $3.29; No-name tinned mushrooms, i0 0z., 49¢, limit two with $25 order; bananas, 33¢ Ib., mushrooms, $1.78 Ib. BUY LOW: Fresh pork picnics, 88¢ Ib.; veal shoulder steaks, $1.98 lb.; Fletcher’s bacon, $2.19; bulk wieners, 99¢ Ib.; sausages or meat, $1.38 Ib.; M.J.B. coffee, $2.38; Tetley tea, 144#, $3.98; broccoli, 48¢ Ib. SAFEWAY - WOODWARD’S: Fryers, 97¢ Ib.; Olympic bulk wieners, $1.19 ib.; fresh lamb shoulder chops, $3.39 1b.; medium eggs, $1.25; Green Giant tinned vegetables, 88¢; broccoli, 34/$1; fancy lettuce, 2/$1. STONG’S: Boneless sirloin steak, $2.98 Ib.; leg of pork, $1.28 Ib.; fryer breasis, $2.49 Ib.; thighs, $1.69 Ib.; cod fillets, $2.69 Ib.; M.J.B. coffee, $2.39; Red Rose tea, 144%, $3.99; seedless grapes, 69¢ !b.; carrots/turnips/onions, 4#/99¢; honeydew melons, 69¢ Ib. 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