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HomeMy WebLinkAboutClinton News-Record, 1968-09-26, Page 12(do not peel) and cut in halves 2 about pounds fully ripe !Damson plums,Chop fine, Chop ng Add 2 c 1'.orange very fine. lips water to orange andsimmer, covered. 20 minutes, Combine fruits and measure 41/2 cups into a very large saucepan, Add raisins. Then make the conserve. Measure sugar and set aside. Add pectin to fruit in saucepan and Mix well, Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar, Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and add nuts. Skim off foam with metal spoon. Then stir and skim by turns for 5, minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover at once with 1/8 inch hot paraffin. Iola* adophoistration • - Our professional counsel can quickly put your affairs in Rood order. There is .no obligation to investigate this prompt, confidential service with us. ' Clinton Memorial Shoe T. 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OXYDOL DETERGENT SAVE AN EXTRA 6c AT A8P1 SIZE BOX GIANT 85 I APPLE JAM Yield; about 8 medium glasses 51/4 cups prepared fruit (about 2 fully ripe apples) 11/2 cups water 1/2 teaspoon hirItter11' 51/2 cups (2 lb, 6 oz.) sew 1 box powdered fruit pectin *Butter helps prevent excessive foaming during cooking. First prepare the fruit. Core and peel about 2 pounds apples, Chop fine. Measure 51/2 cups into a large saucepan, Add water and butter, Then make the jam, Measure sugar and set aside. Mix fruit pectin into fruit in saucepan. Place over high heat and stir until mixture comes to a hard boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle quickly into glasses. Cover at once with 1/8 inch hot paraffin, GRAPE JELLY AND BUTTER Requires: about 51/2 pounds fully ripe Concord grapes,'/ cup water, 141/2 cups (61/4 lb.) sugar, and 1 bottle liquid fruit pectin. First prepare the fruit. Stem about 51/2 pounds fully ripe Concord Grapes and crush thoroughly. Add 1/2 cup water; bring to a boil and simmer, covered, 10 minutes. Place in a large sieve lined with double thickness of cheesecloth . Drain and measure 4 cups juice into a large saucepan. Use juice for making jelly; use fruit remaining in sieve for making butter. GRAPE JELLY 4 cups prepared juice 7 cups (3 lb.) sugar 1/2 bottle liquid fruit pectin Second make the jelly. Thoroughly mix sugar into juice in saucepan. Place over high heat and bring to a boil, stirring constantly. At once stir in fruit pectin. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from .heat, skim off foam with metal spoon, and pour quickly, into glasses. Cover at once with PS, inch, hot paraffin. Makes - 'about, 10 mediuri4lasses of jelly.; GRAPE BUTTER 5 cups fruit pulp ' 71/2 cups (31/4,1b.) sugar 1/2 bottle liquid fruit pectin Then make the butter. Remove cheesecloth from sieve and put fruit remaining through sieve. Measure 5 cups pulp into a very large saucepan. Add sugar and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in fruit pectin, Skim off foam with metal spoon. Ladle quickly into glasses, Cover at once with 1/$ inch hot paraffin. Makes about, m 12 edium glasses of butter, GRAPE MINT JELLY 4 cups prepared juice ccabout 3 lb, fully ripe tight-skinned grapes, and 1/2 cup water) 1/4 cup lemon juice (2 medium lemons) 61/2 cups (2% lb.) sugar Food eolouring (optional) 1 bottle liquid fruit pectin 1/2 to 11/2 teaspoons spearmint extract. First prepare the juice. Stem about 3 pounds tight-skinned grapes (wild red grapes, Malagas, or I seedless grapes). Add 1/2. cup water; bring to a boil and simmer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 4 cups into a very large saucepan. Squeeze the juice from 2 lemons; add IA cup to grape juice, Then make the jelly. Thoroughly mix sugar into juice in saucepan. Place over high heat, stirring constantly; while mixture is coming to a boil, stir in food colouring to give desired shade. As soon as mixture boils, at once stir in fruit pectin. Then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and add extract. Skim off foam with metal spoon and pour quickly into glasses. Cover at once with 1/8 inch hot paraffin. Makes about 10 medium glasses. GRAPE CONSERVE 6 cups prepared fruit (about 31/2 lb. fully ripe loose-skinned grapes and 2 cups water) 2 teaspoons grated lemon rind • 2 tablespoons lemon juice 1/2 cup seedless raisins 1 cup chopped nuts 7'/2 cups (31/4 lb.) sugar 1 box powdered fruit pectin First prepare the fruit. Slip skins from about 31/2 pounds loose-skinned grapes. Add 2 cups water to pulp; bring to a boil and simmer, covered, 5 minutes. Sieve to remove seeds. Chop or grind skins and add to pulp. Measure 6 cups into a very large saucepan. Add lemon rind and lemon juice, raisins, and nuts to fruit in saucepan. Thpri • make, the..conserve. . Meagtire 4 Su'gaviricli set aside. Mix fruit pectin into, fruit in saucepan. Place over high heat and stir until mixture comes to a hard boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stiring constantly. Remove from heat and skim off foam with metal spoon. •Then stir and skim, for 5 minutes to cool slightly and prevent floating fruit. Ladle quickly into glasses. Cover at once with 1/8 inch hot paraffin. Makes about 14 medium glasses. • GRAPE JELLY Yield: 6 medium. glasses (3 lbs. jelly) 2' cups prepared juice (about 2 lbs. ripe concord. grapes) 4 cups (1, lb. 12 pz,) sugar 2tahlespoons Water 1/2 bottle liquid fruit pectin First, prepare the juice. Stem and thoroughly crush about 2 pounds ripe Concord grapes. Place crushed fruit in jelly cloth or bag and squeeze out juice. Measure, 2 cups juice into large bowl or pap. Then make the jelly. Measure sugar, add to fruit juice, and mix well. Mix water and Certo in small bowl, Stir into fruit juice. Continue stirring about 3 minutes, (There will be a few remaining sugar crystals,) Quickly pour into glasses. Cover at once with tight lids. When jelly is set, store in freezer. If jelly will be used within 2 or 3 weeks, it may be stored in the refrigerator. PEAR AND PLUM JAM Yield: about 8 . medium glasses 31/2 cups prepared fruit (about 1 lb. each fully ripe' pears and plums and 1/4 cup water) 5 cups (21/4 lb.) sugar 1 box powdered fruit pectin First prepare the fruit. Peel and core about 1 pound pears; chop very fine or grind. Pit (do not peel) about 1 pound plums. Cut in small pieces and chop. Add 1/4 cup water to plums; bring to a boil and simmer, covered, 5 minutes. Combine fruits and measure 31/2 cups into a large saucepan. Then make the jam. Measure sugar and set aside. Mix fruit pectin into fruit in saucepan. Place over high heat and stir until mixture comes to a hard boil. Immediately add all sugar. Bring to a full rolling boil and SOUR PLUM CONSERVE Yield: about 12 medium glasses 4 cups prepared fruit (21/2 lb. fully ripe sour Clingstone plums) escups (2 lb 10 oz.) sugar 1 cup seeded raisins 1 cup chopped nuts 1 cup water 1/2 bottle liquid fruit pectin First prepare the fruit. Pit (do not. peel) about 21/2, pounds sour c;ut, in pieces and chop. Measure 4. cups inp a viry large saucepan. Then make the conserve. Thoroughly mix sugar, raisins, nuts, and water into fruit ,in saucepan. Place over high heat, bring to a full rolling boil and boil hard., 1 minute, stirring constantly. Remove from heat and at once stir in fruit pectin. Skim off foam with metal spoon. Then stir and, skim for 5 minutes to cool slightly 'and prevent floating fruit. Ladle quickly into glasses. Cover at once with 1/8 inch hot paraffin. boil 1)40 stirring Remove from. lle4. .and skim off foam 'with metal spoon, Then. stir 444 skim for 5 minutes to cool slightly arid floating .1- frui t.Preyent,: 410 quickly glasses,Cover at once with 1)8 inch hotparaffin, PEAR .BUTTER Yield: about 10 medium glasses (5 lb% butter) 41/2 cups prepared fruit pulp (about 41/2 lbs. fully ripe pears) 01/2 cups granulated sugar (2 lbs, 6 oz,) 1/2 'Cup firmly packed dark brown sugar 2 tablespoons lemon juice (about 1 lemon ) 'A teaspoon grated lemon rind 1/2 to 1 teaspoon cinnamon V13 teaspoon ginger 1/i teaspoon nutmeg 1/4 teaspoon mace 1/8 teaspoon cloves 1 box powdered fruit pectin First, prepare the fruit. Peel, pit, and chop or crush about 41/2 pounds fully ripe pears. Bring to a boil and simmer, uncovered, 10 minutes, Put cooked fruit through sieve. Then ' make the butter. Measure the sugars and set aside, Measure 41/2 cups pulp into a very large saucepan. Add lemon juice, lemon rind, and spices. Add Certo Crystals and mix well. Place over high heat and stir until mix t urecomes hard hog, Atonce stir in• ,both sugars, '.Bring toa fullrolling boil and *ill bard 1minute, stirring constantly, _Remove from .heat, skim off. foam with metal spoon., and ladle quickly into glasses. Cover bottek once. with 1t8 IRO.hot paraffin, DAMSON PLUM. AND QRANQE CONSERVE Yield; about 11 medium glasses (51/2 ibs, conserve) 41/2 cups prepared fruit (about lbs, .ripe Damson. plums and 1 orange) 1/2. cup seedless raisins 7 cups (3 lbs.) sugar 1 box powdered fruit pectin 1/2 cup coarsely chopped walnut. First, prepare the fruit, Pit Clinton Nevus-Record, Thursday, September 26, 1.90$ 3A Fall Recipe. For Jams - and jellies ATTENTION FARMERS WANTED WHITE BEANS HIGHEST PRICES PAID 4 UNLOADING PITS FOR FAST SERVICE NOW AVAILABLE Seed Wheat Contracts TALBOT or GEN ESSEE . . « Whichever You Prefer For Fast Service and Quality Grain . Contact W. G. Thompson & Sons HENSALL PHONE 262-2527