Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 9 · column 1 of 6 · from the scan, no model involved
By HELEN W. SMITH
Extension Agent, Home Economics
We’ve all heard the expression • “an apple a day keeps the doctor away.” Whoever coined that phrase must have known that apples have a lot-going for them nutritionally.
For only 81 calories per medium apple, you get a generous 21 grams of carbohydrate, a good shot of vita. min C and potassium, and only a trace of fat. Also, Mother Nature’s addition of pectin makes the apple a rich source of soluble fiber, a known cholesterol-reducer.
Using applesauce to lower the fat content of cakes is a growing trend. Simply replace some or all of the oil, butter, or shortening in the recipe with an equal amount of applesauce.
Apples are at their peak now • -through November. Check for fruit . _ that has good color and smooth skin without bruises. The variety of apple you choose depends on how 'you plan to use them. Any type is fine for eating out of hand, but for -cooking or baking, select one of the following; Golden Delicious, McIntosh, Rome, York, Granny Smith, Stayman or Winesap.
Apples are very versatile and can be used in any course from appetizer to dessert. The following recipes for . appetizers and salads plus one beverage are nutritious and healthful ways to serve apples as they ripen this fall. Visit one of our local orchards and enjoy our nutritious apples.
92.8%