Advice from Peoples Bank and the Federal Trade Commission on how to protect your card and account from fraud.
Protect your debit card as well as the account number, expiration date, security code on the back, and the PIN.
Don’t carry your PIN inyour wallet, purse, or pocket — or write it on your ATM or debit card. Commit it to memory.
Don’t disclose your account number over the phone or the Internet unless you initiate the call or you know the person is who he or she claims to be.
Never write your PIN on the outside of a deposit slip, an envelope, or other papers that could be lost or looked at.
Carefully check your ATM or debit card transactions; the funds for this item will be quickly transferred out of your checking or other deposit account.
Regularly check your account activity, especially if you bank online. Compare the current balance and transactions on your statement to those you’ve recorded. Report any discrepancies to your card issuer immediately
If you still receive paper statements, Open them promptly and compare them to your receipts. Report mistakes or discrepancies as soon as possible.
Guard your account information. Never leave it out in the open or write it on an envelope.
Keep a record of your account numbers, expiration dates, and the telephone numbers of each card issuer so you can report a loss quickly.
Draw a line through blank spaces on charge or debit slips above the total so the amount can’t be changed.
Don’t sign a blank charge or debit slip.
Tear up copies and save your receipts to check against your monthly statements.
Cut up old cards — cutting through the account number — before you throw them away.
Tis’ the season for Apples! Here is an unusually delicious recipe for baked apples.
3/4 cup oats 3/4 cup flour 2/3 cup light brown suger, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger
Pinch kosher salt 1 stick cold unsalted butter, diced 4 Braeburn apples (Fiji will substitute) 4 teaspoons honey
In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples.
Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O’Lantern. Remove the top and discard.
With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance.