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Show FARM mi HOM E7'.-s i UTAH BTATK EXTENSION 8ERVICB AGRICULTURE HOME ECONOMIC) By Mary Lois Reichert Home Demonstration Agent FREEZING NUTS Shelled nuts keep well in home freezers, provided they are in moisture-vapor resistant containers, con-tainers, home freezing specialists special-ists of the U. S. Department of Agriculture reply to many queries quer-ies on this subject. This fall's supply of nuts is so abundant that now may be a good time to put a stock in the freezer for future use. Those who have freezer or locker space may be able to take advantage of the lower prices per pound offered for nut meats sold in quantity. Nuts may be stored in any type of freezer container desired, de-sired, but the specialists suggest that it may be most convenient to put them in "freezer bags" that hold about the quantity used at a time. Plain shelled nuts held at zero F. should keep their good flavor for eight months to a year, salted nuts for several months. Salt has been found to hasten rancidity of fats and oils in food in frozen storage. FARE IN '54 Looking ahead to his food in the new year, the average person per-son may expect to eat more beef and veal, chicken, margarine, margar-ine, frozen vegetables and frozen fro-zen fruits and fruit juices, fresh vegetables and sweetpotatoes according ac-cording to forecasts of food production pro-duction and supply by the Bureau Bur-eau of Agricultural Economics, U. S. Dept. of Agriculture. But the average 'person may have less pork, eggs, turkey and butter Food production in the new year is expected to be slightly higher than it has been this year. More fruits and vegetables are expected with normal weather. weath-er. This year many of these crops were reduced by drought and other unfavorable conditions. condi-tions. Then, more meat is expected ex-pected next year as more cattle go to market after a four-year build up of herds. Larger supplies sup-plies of beef and veal probably will more than offset somewhat smaller amounts of pork. Continued Con-tinued plentiful supplies of cereal cer-eal products as well as most other foods are expected. Import of food will probably be about the same as in 1953, amounting to only about 5 per cent of toal food supplies. Chief imports will be bananas, pineapple pine-apple and sugar, as usual. As for prices, consumers probably prob-ably will pay on the average a little more for turkey, eggs, butter, but-ter, bread and some other cereal cer-eal products, also for dry beans and canned vegetables. But the prices of beef and veal, particularly particu-larly the lower grades, are likely like-ly to average lower this year. Prices of lamb and mutton also may be lower as may chicken, fish, frozen fruit, juices and fresh vegetables. Prices of most other foods probably will run about the same as this year. Barring new developments in the international situation, consumers con-sumers are expected to spend about the same share of their incomes in-comes for food next year as this year. FRUIT CRISP j Fruit crisp makes a lovely, tasty dessert. It has a bright red color with a crispy nut flavor fla-vor that appeals to all members of the family. To make fruit crisp topping you will need 13 cup brown sugar, V2 cup of rolled oats, and 13 cup of butter or margarine. Mix the rolled oats and brown sugar and cut in the fat. Pack the fruit, mixed with sugar, if sugar is used, into a greased baking dish. Use 2V2 cups of cranberries with XV2 cups of apples and Vt cup of sugar. Just before putting the fruit into in-to the oven, sprinkle the topping top-ping over it. Bake the dish uncovered un-covered at 350 degress F. for 30 to 35 minutes. This dessert is best served hot while the crust is crisp. Your family may like it served with a hard sauce, ice cream or flavored whipped cream. |