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 12 · column 3 of 6 · from the scan, no model involved
HOME ECONOMICS
often combined in commercial products to keep fruits from darkening. Use according to package directions.
Older but less efficient methods include dropping light colored fruits into water to which salt and/or vinegar was added or coating them with lemon juice.
For Best Results
Keep the time between harvesting and freezing as short as possible. Work with a small quantity of food at any one time. Follow the procedures outlined. Remember to leave headspace — 1/2-inch for wide-topped containers with straight sides; 1 1/2inches for narrow topped glass jars.
Exclude as much air from the package as possible. Close the container, label, and freeze. Store at 0 degree F or below.
If you need up-to-date instructions for blanching times, syrups and freezing instructions, call or come by the Extension Office at 675-3619 and request publication 348-027 on Preserving Foods.
Low-Fat Spreads —
The American Way
According to health professionals, the average American diet contains too much fat and not enough carbohydrates. The United States Department of Agriculture’s Dietary Guideline for Americans suggest that no more than 30 percent of calories should be obtained from fat.
The average American diet, however, contains about 37 percent fat. Nutritionists also recommend that Americans get 50 to 70 percent of their daily caloric intake from carbohydrates. Only 46 percent are actually being consumed as such. The key: consume more grain-based foods and
95.0%