EXTENSION NEWS
NOTICE Those who left or lost items at
the 4t-H camp may find them in the Extensioi
Office as several things leave been return
ed here recently.
QUICK FREEZE SUGGESTIONS '
WHAT'FOODS' TO FREEZE Food that comes out
•f‘a freezer wsri't be any better than the
food you put in to it. Best for freezing
a re firm. Well ripened fruits and fresh,
tender vegetables right from the berry
patch or garden.
Freeze fruits or vegetables as quickly as
possible after picking.
VW.CH AND SORT CAREFULLY Don’t freeze
f- ’do that are overripe, bruised, er shew
c1 g’na of decay.’' Wash To'e'ds thoroughly in
c.'ear water—lift out of washing water $•
lat'dirt won't drain back on fowd. Sort
according t# size; l)ig pieces need longer
c,.aiding than the small and medium.
D 'LL—TRIM—SLICE Prepare foods as for
-ticking or as served at the table. Some
.'■'"jits have better flavor and texture when
sliced than when frozen whole.
S.i'EETENING Some fruits such as loganber
ries, raspberrie’s, cranberries and rhubarb
a. e go*d frozen without sugar. But most
fruits have better flavor and texture if
r'/eetened before freezing. This may be
d-;ne by packing in dry sugar or in a sugar
■--..r’up.
i.ALDING Scalding brightens color and
?-jftens vegetables, making them easier to
o rk, Vfithout scalding frozen vegetables
fade in col®'r 'and develop an "off" flavor
i.i a few‘months. After scalding the food
hculd be chilled.quickly end thoroughly,
irs stops the cooking end cuts down the
.'•'.rnce far spoilage organisms t® grow,
'•'re detailed instructions for Quick Freez
i.g may be had at the Extension Office,
f1 k for bulletins,
R.iURARB METHODS ®f QUICK FREEZE
:r.i.barb may be paoked.^f/pr freezing with or
wiv-hout sugar, and with a sugar sirup or
i. 'ain sugar. First select, only the best
quality of rhubarb. Wash, trim, and cut
stalks into 1-inch pieces,
Ft.vk ’without sugar--Leeve l/2 inch head
since.
Ft.ok v;ith 1 part by weight of sugar to 4
5 parts by weight of rhubarb (1 cup
*vfvr to 5 or 6 cups of rhubarb) Be sure
t- mix thoroughly until ell sugar is dis
s ’zed and sufficient sirup is formed to
o r the fruit when packed. If necessary
?•{ fruit down in nockage until sirup
vc the fruit. Leave 1 inch head space
’ pack in sirup t® cover using 3 cups
j ugar to 4 cups water. Leave 1 inch head
son Co.
3 /-TA'BERRIES QUICK FREEZE METHOD
.•Tswborries have bettor texture and flavoj
w’-’en sweetened with dry sugar before freez
One cup ®f sugar with 5 to 8 cups of
f■ uit gives go®d results, Aftor adding sug!
sugar is dissolved and juice is formed for
fl nfi no.
PEARL WHITE LAUNDRY
PEARLY WHITE and SO FRESH
i AND CLEA.N
WHY. SLAVE OVER, STEAMING.
TUBS? BRING ^OUR LAUNDM’^T
TO US. \ ~
IRENE LEPAK \
LOYAL ORDER*MOOSE ■■
LODGE moose mu, NO. 793
MEETS 2nd and 4th TUESDAYS at 8:00 p.m.
VISITING MEMBERS ARE WELCOME
HELLER'S
BARBER SHOP
DOES. YOUR HAIR DRIVE YOU
WILD? CALL ON FRANK
''■ HELLER—HE CAN FIX THAT. AND
TRY A MAHDEEN SHAMPOO ALSO.
LOU'S BEAUTY SHOP
FOR—
PERMANENTS
* SHAMPOOS and WAVE.
SEE—LOU
\\
KEEP YOUR HAIR LOVELY
Palmer Bus
Schedules
ANCHOR/GE-GULKANA
Leave Anchorage- Tue. Thurs, Sat# 9 a.m,
Leave Gulkana Vied. Fri, Sun, 9 a.m.
BUSSES leaving WHITEHORSE-FRIDAY make
connections for ANCHORAGE at TOK
GULKANA BUSSES make connections for
WHITEHORSE
ANCHORAGE-PAU'ER
Leave A.nchorage daily at
(except Sunday)
Leave Palmer drily at
Sunday Bus leaves Anchorage
9 a »m.
ANCHORAGE-WASILLA
Leaves Anchorage daily
(except Sunday leaves
S' N leaves Was ilia
O leaves Was ilia /'N
HARRA D
US
10 a.m,
6 p.m.
9 a ,m.
5 p.m#
for Palmer
6 p.m.
10 o,m#
9 a.m.)
/ 2:30 p.m
Lines
r turn berries over and over until all
covering the berries. Leave 1 inch head