Evening star., 1940-11-20

I'D Dll- IL illtdl4H Nld4 t4I4H t44I va
with fruit for breakfast, ending
other meals with fruit as the per-
feet dessert ana eating fruit as
between meal pickup.
Apples and pears disappear
quickly if they are kept where their
promise of good eating can tempt
the family. Apples-rcd yellow and
russet-are a delight 10 the eye.
But even more, they re a delight TO
the taste with their crisp, tangy
flesh Underneath the pale gold or
ruSset OF winter pears Is the juicy,
mild favored flesh that makes pears
one OF the pleasantest of all fruits 20
eat out Of the hand,
Keeping a barrel OF apples on
hand in the cellar or spring house
is an old American custom that
dates back to Colonial DAYS, But
many families today prefer to have
the apples stored commercially and
they buy them in smaller quantities
at more frequent intervals.
When YOU buy apples youll tind
three different types on the market.
There's the typical dessert apple.
ideal for eating fresh, but not so
satisfactory for baking and cooking.
Then there are a few varieties
that are especially good for baking
that is, they hold their shape even
when they are baked until soft.
Tolman Sweet. Stayman, Rome
Beauty and Arkansas or Black Twig
are some Of the good baking
varieties.
For apple sauce and apple pie YOU
want an apple that will cook tender
in a short time. Stayman. York
Imperial, Rhode Island Greening,
Northwestern Greening, Arkansas
Black. Ben Davis and Stark are
commonly used as cooking apples.
Some varieties Of apples are oblig-
ing enough to fit into all three
groups. They are good dessert ap-
pies, but can also be used for general
cooking purposes. Some OF these
versatile apples are the Stayman,
Mcintosh, Grimes Golden, Spltzen-
burg, Jonathan. Northern Spy,
Wealthy, Wagner and Baldwin
If you're a discriminating buyer
you'll look for information about the
apples on the box in which they are
packed Most of them are marked
to show the grade, the variety and
the number or size. Apples grown
in the Northwest are usually packed
as extra fancy or fancy, but there is
also c grade and combination
grade. Apples from other sections
are usually graded according to
United States standards, usually
u. S. No. l.
Winter pears are gaining pOpu-
larity in domestic markets though
many consumers do not understand
that these pears need special treat
ment for ripening. Winter pears are
often sold while they are still green
and hard. Although the green pears
are suitable for cooking and baking,
at that stage they are not ready to
eat fresh However, if you leave
the pears at room temperature they
ripen and become delicious for eat
ing raw. The pears usually turn
yellow when ripe-but not always.
The best way to test for ripeneSs is
to press them gently at the stem
end. When the flesh yields, like
ripe peach, it is ready to eat
After the pears are ripe they will
keep for only two or three days. But
you can slow down overripening by
putting them in the refrigerator or
other cool place When you buy
pears they are usually wrapped in
a specially treated paper that has
printed directions telling you just
how to handle the fruit.
The Anjou, best known of the VIM
ter pears, is i'll season from Sep
tember through March. It is a fair
ly large fruit with a short neck
The squatty Comice is a sweet pear
that is rapidly increasing in popu
larity. The long-necked Bose and
the russet-colored Nelis are two
other popular fall and winter pears.
Though both apples and pears
stand on their own merits for eating
raw. the skillful cook uses them in
many ways.
II you're having an oven dinner,