The Lucknow Sentinel, 1951-09-20, Page 6?AGE-.
Sy.
4,
by
ROSEMARY • THYME;
THE, =KNOW SENTINEL,• LUCKNOW, ONTARIO
mum. , , SI PTEMBEI;; 290, 19
x
• Such good spicy ; odours 'drift.
out of your ,kitchen in September
and October, don't they? 'Most
as good as. Christmas. It could be
that the Work involved prod ie
ng *those delicious odours' isn't
.so pleasant for the took,: partic-
ularly', if • it 'is hot' weather. The
. :results need . to z be worthwhile,
• and I imagine seeing the. .rows,
of .canned fruit. and Jams and
pi'kles on your. ' fruit shelves
gives' you enough satisfaction• to
make you feelit was worth the
effort.. Fruit and vegetables fol --
low each other in such swift
.succession that you are' chasing
yourself. •ground your • kitchen.
• from the first ripe 4omato to the
last `basket of hawthorn, ' apples
'which make the .most. delicious
jelly, . there is. •
'Plums are very plentiful jn our
teighborhood:this year, and that's
What I've been• busy at this,week,
Besides , canning, 'a bushel .of
peaches, making; a - batch of
tomato -fruit chili sauce, 'I can-
Tied. twobaskets of 'plums
plunis are Such ,.a. satisfying' re-
ward for. your labors,lots of jars
for theb,the
• alnount„ o f•plums ....a batch f
plum conserve and one of plum
ketchup` • t4
This is • how we did • them
. Plum. 'Conserve:. Wash 2. quarts
• Damson pi'ums • ( diet : know
Damson from any other kind, so
I use whatever is .available, . just
SO . it isn't ;green•-. or yellow) • bare.
•ly. •colv'er •with• water, and: cook'
,until tender.. Remove ` pits, and
chop. ,Measure : 6 cups pulp:, Add
juice and. grated '.rind of 11
orange. and 11 lemon, ' 3. 'cups
,seeded raisins Cook until raisins
are quite . tender; then add 41/2
°
cups sugar... Cook ,until thick 'and.
• • : clear. Polar into: sterilized glasses;
cover. with paraffin
Plum Ketchup;*(there's catsup
and ketchup, but don't .'ask , me
What is the difference, because_
h. don't know): Wash,, cut up and,
• pit 3 quarts, of blue . plums. Feel
•core and chop coarsely 3 good
sized 'tart apples Combine. fn
preserving:: kettle and add 3/a cup
water.. Cover and.simmer,'• stirr-
• ing, 'occasionally, -until plums are
very tender. Press through coarse
sieve or vegetable'; press .and
turn to kettle. Combine 4 cups
• granuated sugar (5 .if very =sour,
kind , 1 'scant 'teaspoon ground
cinnamon, ''4: tsp, group e c oves,
3/4 tsp. 'ground .:mace, • -3/4 tsp.
ground .ginger' and stir' into fruit
mixture, . add 134 cups '.white
vinegar... Heat to ;boiling point;;
stir until sugar dissolvies; simmer;
stirring often, ,until mixture ..:be-
•.' t icken. Reniove from
.'heatand' let stsnd for 5 minutes.
Pour ;intosterilized jars and "seal,•
• V. ery good with pork and poultry:
Do you 'make t-omatd--and fruit
chili, sauce? I' thought; everyone
dpes now, but : I find •everyone
doesn't.: You, know `how you go
into someone's -kitchen, .andsthere.
.an array of freshly filled`.jars,
and of course ' ou always ' want
tb know' what is in it and. ,how
'they made it, ' and then you 'tell
theme how you. do something ,dif-
ferent. maybe .Cobks aiways 'like
• •to exchange Pickle and preserve
• recipes. Today I dropped in ,ori
a friend, ;and there was a row of
jars on her cabinet shelves;' most
delectable looking. She told erne,
how she• did them ;but. .she had
• never made ' my chili sauce, and
So' I told her about it; and now
I'll give yboth receipts.
Hou ere's fo`r Pr jit Cocktail: Equal
'quantities of peaches and, pears.,
•cut in small . churiks.. Combine
• with a jai' of, canned pineapple,
and one . of marachino cherries.
Prepare a thinly syrup,' one e`up
sugar to'2 cups Water. Pack seal-
ers with the fruit mixture,' fill
jars not quite to tort 4irith syrup.
Pressure cook, or cook' in boiling
water 'bath for 20 minutes, She
has a cow ' (Maybe 'more than
4one) and so she says, `.`It will
be delicious with w, h ip p e d•
r cream". I don'tf have a • cow, and.
Whipping creatii is bad for., my
'wa'istline .:,: . . for the
r
k4
ar.
a
n
ti
d
�s.
_r t
•
budget, so we will probably have
ours in a jellied . dessert: f: have
been, thinking since that. I. would,
cook some dried apricots and add. .
them •to !.the .mixture ),before I
packed the 'sealers, and, 'of course,
you could add oranges or -ban-
anas wheri. you serve:,
Tomato Fruit Sauce, 30:, large'
ripe tomatoes, , 6. large Pears, 6'
large peaches;; ,6 large apples,.' 4
Targe onions, all cut, fine,: orput
all but tomatoes through the food`
chopper Cook untilfruit., is• ten-,
der. Add 4 cups gran, sugar, 2•:
tablespoons salt, 1 package, Mix,
ed pickling spices (tied in cloth),
1, ; pint vinegar;
Here's a whole lumn full, ;and
I had some felly Nnts',: and. school
lunch hints,, and something just
to laugh at . . 'end.I have' to
say "Cheerio",, or the Publisher
will • say, "To long, it won'tfit in
anywhere".
FRIED EELS
The recent item in The Sen-
tinel ;about lamprey 'eels becoxn:
ing a table delicacy, has brought
the • following recipe 'by mail,
from
azo `unknown contributor:
:Cut off head, split skin' length-
wise and peel ' it off, then:open
Body and ' remove entrails. Cut
eels into . 27.in.. sections, •and'par-
boil 15 minutes In ' a little. water
to which ,4 tbsp. vinegar has been
added, Drain off water, dry. the'
pieces, salt, the n, dip into beaten
,egg? then roll .iii ibread-ox cr.,acker.
crumbs, and', fry until •tender in
hot fat Serve with parsleybutter.
or -tomato sauce.
Brothers under it.he
The BLACK- .and GRAY: SQUIRRELS are; , more . .
closely, related than 'yot d imagine., '' •
Contrary to most 'beliefs theyare not different
species,. but rather color phases of the ' same
animal. /Both colors may occur in the same family.
This series of unusual natural jacts is presented by
Carling's'in order to promote a I4eenerii terest-in our
w,,ildlife„(and, its»protection, Once you're acquainted
with nature, you'll. want to keep it unspoiled.,
•
OURS.' TO PROTEC..T .YO•URS TO ENJOY -
THE CARLING BREWERIES LIMITED
W,ATERLOO, QNTARIO
•
2-3
GET BIG SHARE' OF • progress..with .''this road, program
as .at .:the end of . August. One
HIGHWAY,' WORK. striking item of thereport uas
With paving. operations • pro-,
gressing' west ' .of ..ucknow and
with road building operations in
progress east of Lucknow and• in
'the Berv'te - Riversdale.. section,
for • subseglkent; paving ''and re:
surfacingf-this immediate vicinity
is. getting its share of, •a, sixty
million dollar highw'ay.' program
being undertaken this{ year by
the Ontario Department of High
w:a)s. • •
.loft. George e Doucett Minister.
of- H'ighw'ays,: reports excellent•
that 95,000 tons' of asphalt pave-
ment had been laid on 40 miles.
of road during the final two
weeks of:.August. To the end of
that 'month, --Mr, poucett., stated,
127 miles • of pavement ' over.
gravel' surfaced highways .' had
been completed, this
In addition, 106 miles. of pave-'
ment on Ontario highways built.
20 or more years . ago have been
resurfaced this year- and:.,. the
roads themselves • brought; up to
'modern''- • engineering standards
through re=alignment, Widening,.
curve' flattening and "a grade' cor
rection . as required:
As • autumn 'begins;. 85 road.
building contractors are working
on 382 miles_ of gravel roads,
whchv are being 'broughtup to 'a
high. standard • of alignment. and
grade prior to paving at an early
date, During..tle two final' weeks
of August,. 15 miles..' of such road
improvement "was' c.dmpleted:
This .year, • too, a'white strip
been painted'., down.: the,
centre Of More' than 4,000 mil
,. es
of •Ontario's .paved aiighways.
That Work required 41;000. gal
Ions of refle9torized paint.
•
•
4. wit sd'isssl�cvcik.`;:a.•.v.m%%.Silcw+'n
nun Include
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