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u October Is The Month For Apples Apples are ripening in many Illinois backyards and commercial pick-your-own orchards this month, and most types are ready for picking, preserving and j eating out-of-hand. When selecting the cream of this year's crop, Nancy Moore, McHenry County Extension adviser, recommends you keep in mind the particular at­ tributes of various varieties and how they suit your in­ tended uses. J. C. Schmidt, University of Illinois Extension hor­ ticulture specialist, outlines the characteristics of some of the most common types of apples grown in Illinois, noting that some apples are best for eating fresh while others are best used for cooking. Some varieties can do double duty. Red Delicious apples are easy to identify by the five distinct bumps on the blossom end of each fruit. This sweet, crisp, juicy, low- acid apple is tasty when eaten raw but is not a good choice for cooking, he says. Golden Delicious apples are full and round and have firm, crisp flesh that is sweet and juicy. • This all-purpose apple is\ good for eating, cooking and baking. Jonathan apples are generally small to medium in size and are dark to bright red. Their flesh is yellowish- white, occasionally with red veins, and they are crisp, tender, juicy, aromatic and moderately tart. Jonathan apples are another all- purpose apple for cooking, baking or fresh eating. The Winesap apple is solid and has a deep red color. It tastes winey and tart and is good for cooking and eating but not especially satisfactory for baking. Rome Beauty apples have a mild flavor that is best savored after cooking or baking. Schmidt notes that timing is everything in attaining optimum quality apples. "When normal, un­ blemished fruits start to drop, the time is just about right," he says, adding that the "under color" or "ground color" is a clue to maturity or ripeness. "The under color, which is the same-color as the peel in yellow or gold varieties or which can be seen around the core or stem cavities in red varieties, changes from green to yellow or greenish- yellow as apples mature," he says. "Watch for that color change to make sure you're picking apples that are ready to use." Schmidt also says that ripe apple? should be easy to pick with stems attached. "You should be able to roll or twist the apple so its stem separates from the tree - not from the fruit and remains on the tree," he explains. "And handle fruits carefully after picking to avoid bruising." Once you've made a decision on which variety you need and have picked them, you're entitled to enjoy at least a few as low- calorie snacks or desserts before getting to work with those you plan to preserve and enjoy later. Sylvia Kilgore, University of Illinois Extension foods and nutrition specialist, says a medium-size apple con­ tains only 80 calories and notes that the fruits provide bulk necessary for proper functioning of the body's digestive and regulatory systems. Apples also con- From The Desk Of Illinois State Council On Nutrition by Virginia Hill tain modest amounts of a number of vitamins and minerals. She says that slightly underripe apples may be stored up to two weeks in a cool place, such as a garage or cellar, where tem­ peratures are above freezing and don't exceed 60 to 70 degrees Fahrenheit. The optimum storage tem­ perature is between 33 and 40 degrees F. Apples picked ripe enough for fresh eating can be stored in a .frefrigerator for a week or longer. If you haven't decided how to preserve all the fruits of your orchard-picking labors, Ms. Kilgore notes that about 45 percent of the nation's apple crop is purchased as a processed product and suggests you may want to try processing some of your own. She says the biggest seller among commercial apple products is applesauce, followed by apple juice and apple butter. Also popular with American consumers are canned apples, dried apple slices or chunks and ' instant applesauce. "You can make your own applesauce by crushing cooked apples or by blending fresh apples and apple juice in a blender or food processor," Ms. Kilgore says. H6wever, she notes that if you plan to freeze or can the applesauce, you should use a method that involves cooking. Applesauce that is to be canned should be packed when it is still hot to reduce processing time, insure sterilization and a good seal. If you plan to freeze slices of apple, Ms. Kilgore advise? you treat against discoloration or darkening by using ascorbic acid, at a rate of one-half teaspoon ascorbic acid to three tablespoons water, to coat the slices. "Apple slices can be packed dry using no sugar, or you can pack them in syrup or after sprinkling them with sugar," she says. "Although apples will have a better texture and flavor when packed in sugar or sugar syrup, the dry-pack method allows using the fruits as if they were fresh or unsweetened." She reminds those using frozen apple slices that havfe been packed in sugar or syrup to adjust recipes accordingly or they may find their apple pies, cakes or other dishes to be too sweet. Applesauce is packed hot and precooked to reduce processing time, ensure sterilization and a good seal. Another way to use some of those apples is in fruit butter. "One of the virtues of fruit butter is that they require about half as much sugar as jam made from the same fruit, about one-half cup sugar to each cup of fruit," Ms. Kilgore notes. But, she adds, the low sugar content of fruit butters make heat processing essential for safe preser­ vation. "Apple butter must not be stored without first being processed in a boiling watery bath to prevent mold or yeast growth," she said. Ms. Kilgore says that apple juice used to make apple cider must be processed in a boiling-water bath to prevent it from fermenting into vinegar. "If you want to make cider vinegar, be sure to follow a recommended process utilizing yeast and selective bacteria rather than just hoping nature takes its course safely," she says, adding that homemade y vinegar should not be used for pickling because its acidity cannot be measured and it may not be acid enough for safe preser- ,u vation. Whether you favor Red Delicious, Golden Delicious, Jonathan, Winesap or American Beauty apples, you're sure to find some prime specimens in your backyard and at local or- * chards and markets this month. And, while eating an apple a day is no longer a sure guarantee for "keeping the doctor away," they do provide bulk, vitamins and minerals for a mere 80 calories or so each. For more information on HOSPITAL NOTES William Stahlmann^ tthe name chosen byi and Jennifer Stahim Wonder their first child. The baby bo^ was worn |0ct.j9 at McHenry TOftfweighed 7 lbs., 9 oz. Maternal grandparents are Mr. and Mrs. Richard Wadecki of Arlington Heights. Mr. William Stahlmann, Sr. of Chicago is the paternal grandfather. Michael and Roxanne Dorsey, 4421 N. Elm Leaf, McHenry, announce the birth of their third daughter, Kim Michelle, born Oct. 1, at Memorial hospital for McHenry county, Wood­ stock. The 7 lbs., 124 oz. girl was welcomed home by two sisters, Kelly, ag^T7 and 2- year-old Kristy. Maternal grandparents are Mr. and Mrs. Donald M. Freund, 3017 W. Crescent, McHenry. Paternal grand­ parents are Mr. and Mrs. preparing or preserving seasonal foods, call Nancy Moore at the McHenry County Extennsion office, 338-3737, or come to the of­ fice at 789 McHenry avenue in Woodstock. PAGE 3 • PLAINDEALER - WEDNESDAY. OCTOBER IS. If Howard W. Dorsey, 511 W. Northlake, McHenry. Mrs. Joseph L. Freund of McHenry is the baby's great- grandmother. Debora and Robert Miller, 5417 Thelen, McHenry, named their first child Jamie Lynn. The infant was born Oct. 5, at McHenry hospital, and weighed 8 lbs., 7 oz. The grandparents are David R. Kolze of Genoa City, Wis. and Betty J. Kolze of Mt. Prospect, III. Steven and Eileen Pankow, 2522 Michael, Wonder Lake, became parents of their third child on Oct. 7. Joshua Wesley was born at McHenry hospital and weighed 5 lbs., 14 oz. A brother, Jason and a sister, Katie eagerly awaited hi? arrival. Sylvia Wesley of Niles, 111. is the maternal grand­ mother. Paternal grand­ parents are Mr. and Mrs. Wayne Pankow of Park Ridge, 111. True A man who can laugh at himself will always be amused. -News, Detroit. A Good Hint The reason a dog has so many friends is that his tail wags instead of his tongue. -U.S. Coast Guard. MCHENRY A d m i s s i o n s : H a r r y Jorgenson, Brian E. Dejewski and Carol Johnson, all of McHenry; Roger Petska of Ringwood and Loraine Berry of Wonder Lake. WOODSTOCK Admissions: Mrs. Mary Wilhelm and Frank Lorch, both of McHenry; Walter Brosseit of Ringwood; and Kerri Nielsen and Jennifer Mclntyre of Wonder Lake. WHAT S NEW A burglar alarm that sends o u t a n i n v i s i b l e , 3 0 f t . beam that, when broken, sets off a loud alarm that lasts for AVi minutes. From General Electric Co., Housewares Div., 1285 Boston Ave., Bridgeport, Conn.06602 Join McHenry Savings! "HELP, I'M PREGNANT!" I do not ordinarily write an advice column. I am not an "Ann" or an "Abby", but I did get a letter from a 15-year-old girl who needs help. I am including my answer to her in my column because it may help other teenagers who desperately need help and do not always know where to go. Her letter read as follows: "I'm 15 years old and I think I'm pregnant. I'm afraid of getting fat and would like to diet. I heard you talk once, and I thought maybe you could help." My answer to her is this. First, I urge you to see your doctor as soon as possible. Many teenagers are frightened and think that "this couldn't possibly happen to me". And they deny the fact that they are pregnant and do not always get help as soon as they should. I'm happy that you realize that you might be pregnant and have asked for help. And, it's very important that you see your doctor as soon as possible. Secondly, you mentioned dieting. Do not go on a diet. I know you are probably afraid that you might be "showing", but for yourself, as well as the baby, do not diet. There are good reasons for this. You, whether you realize it or not, are still growing. You need all the good nutrition that you can get for your own growth needs. Your child is also growing and needs nutrients to become fully developed. There are two stages in the life cycle when you have the highest nutrient needs. One is adolescence, and one is pregnancy and lactation (or nursing). You happen to be in both stages at the same-time, so your nutritional needs are very, very high. Chances are, you have probably attempted to diet at one time or another and have skipped meals, or eaten meals away from home, or if you are a typical teenager, your diet probably hasn't been too good in the first place. Babies of teenagers are more often born prematurely, have congenital defects (those that you are born with), and have inadequate nutritive storage to get them through the initial period right after birth. There are also cases of mental retardation resulting from low birth weight babies. It is very important that you remember not to cut out calories and skip meals but to eat a well-balanced diet. Now, what is a well-balanced diet? How can you make sure that what you do from here on out are the things that will help you and your baby the most? First of all, you will need four servings of each of the different food groups, meat, fruits and vegetables, breads and grains, plus five servings of milk or milk products. You must have adequate amounts of protein because protein builds muscles, tissues, and cells for both you and your baby. Brain development in the last three months of pregnancy is very dependent upon the amount of protein that you consume. The best sources of protein are from animal sources, such as beef, pork, fish and chicken. Cheaper sources of protein that you may already include in your diet are peanut butter and eggs. Other nutrients that are important during your pregnancy, and that generally most people are quite short of, are iron and folacin, a B vitamin, and sometimes calcium. Iron is an essential nutrient, both during and after pregnancy. Iron and folacin work hand in hand in forming hemoglobin, which carries the oxygen to the cells of you and your baby. In many cases, supplements of iron and folacin are needed. Another important fact you should be aware of is the need to increase the amount of calories you eat. Your caloric need will be increased by about 300 calories more a day to provide for the extra energy for the development of the fetus and maternal tissue. This might sound like a lot of calories to you, especially if you've been worried about gaining weight, but you will need this much. I'm not talking, "empty calories" that you get in a piece of pie, potato chips, soda pop, candy bars, and so forth. I'm talking about calories that are found in whole grain breads, cereals, fruits and vegetables. You can get a lot more of these types of foods for your 300 calories. A final precaution that I would like to give you is something that doesn't have a lot to do with the actual foods you eat but is terribly important for you and your baby. Please do not use drugs, alcohol, or tobacco while you are pregnant. Studies have shown that mothers who smoke also contribute to low birth weight babies more so than non-smokers. And I'm sure you have heard publicity on the effects of alcohol on the baby's development. Fetal alcohol syndrome is a condition that causes the baby to be stunted, small-headed, and retarded, and it happens to be one of the biggest problems today in mental retardation. For your sake, as well as your baby's get help from your doctor as soon as possible, plan a well-balanced diet and talk to him about it, and please avoid the use of drugs, alcohol and tobacco. These suggestions will not only help you, but they will also help your baby. The Illinois State Council on nutrition has developed a brochure on Nutrition and Pregnancy that is available upor request. The address is: Suite 405 Lincoln Tower Plaze, 524 S. Second Street, Springfield, 111., 62706. There is no charge for this brochure. 1981 Christmas Club! We'll Give You a Christmas Tree Ornament Free! Now's the time to get ready for next Christmas and all its expenses. Join our 1981 Christmas Club now to be sure of having sufficient funds. You'll be earning 5'/2% interest AND you'll receive as a gift one of our handsome sculptured tree ornaments. Our sup­ plies are limited, so come in while our selection is complete. With all this going for you at McHENRY SAVINGS, why go anywhere else? WfF î a McHENRY S A V I N G S J tlH ••MCUtiM, McHenry Savings WJ AMD lOAN ASSOCIATION^^ 1209 North Green Street, McHenry 815 385-3000 10520 Main Street Richmond 815 678-2061 10402 North Vine Street <Huntlev Center on Route 47) Huntley 312 669-3333 SAVfRS HOURS: 9:00 a.m. to 4:30 p.m. Monday. Tuesday and Thursday; *:00 a.m. to i:00 p.m. Friday; *:00 o.m to 3:00 p.m. Saturday. McHenry OHica Drivo-ln Windows open Wednesday 9:00 a.m. to 2:00 p.m. Closod Wednesday in Richmond and Hunttay. Deposits insured lo $100,000 by the Federal Saving* & Loan Insuronce Corp mr̂ op!e> fUptM > m Fsnr