The URL can be used to link to this page

Home My WebLink AboutThe Wingham Advance-Times, 1936-08-13, Page 5Thursday, August 13 th, 1936 WINGHAM ADVANCE-TIMES tbspn. cloves tspn. cayenne pepper (lie pepper in a little bag) cups brown sugar r out very easily. In cooking fruits in syrup, the li- quid should completely eoyer the fruit so thfit the upper surfo.ee will mot dry or shrivel. Have the syrup rather thin; it will then penetrate the fruit and firm it. If the syrup is heavy, it merely coats the fruit. After the fruit is tender, remove it to a hot platter to coo^ then pack it in sterile jars. In the meantime the syrup can be cooked down to a thicker consistency, which will give the fruit a richer col or and a firmer shape, For canning fruit first fill your sterilized sealers with clean sound fruit, place on the glass topj cook for five minutes, hard boiling in the hot water bath in your boiler. You will then find that your fruit has gone down until the sealer is about three- quarters full. Remove glass top and fill sealers to the brim with hot sy rup, Replace t|ie glass top and apply loosely the tin ring, sterilize again for 15 minutes, and seal at once. If the busy housewife who is plan ning a big canning day will prepare and sterilize her sealers and utensils the- night before, leaving the cover tightly in place on the boiler all night, she will find her work greatly lessen ed in the morning. The late summer and early autumn products afford the housewife a great opportunity for variety in delicious conserves, jams, jellies and vegetable mixtures. Watermelon Pickle Two pounds watermelon rind. Soak overnight in salt water (3 tablespoons in salt to 1 quart of water). Drain off brine in morning and cook rind in clear water until tender, drain. Make syrup of 2 cups of sugar 1 1 2 2 1 1 Add rind to the hot syrup Pumpkin Marmalade ' To six pounds of pie pumpkin, par ed and cut into one-inch cubes, add the juice and shredded skins of three oranges and two lemons with 4 .lbs. of sugar. Cook slowly for several hours. Seal hot. Pear and1 Peach Marmalade 20 pears or peaches 2 4 1 2 Put fruit through food chopper, add sugar and cook slowly for half hour. Bottle and seal. Grapefruit Marmalade grapefruit (shave or chop) oranges lemon Add 3 times quantity of water Let stand over night in earthenware dish. Boil 10 minutes next morning, and let stand another night. Add cup of sugar to cup of juice and boil one hour and put into jars. Novelty Canned Peaches 2 cups sugar (make a heavy syrup) to 1 cup of water This amount of syrup and 3 or 4 peaches will fill a quart jar. Wash peaches, drop into hot syr-up. Cook 15 to 20 minutes (depending on size of fruit), remove from kettle and peel, pack carefully in sterilized jars, fill to top with syrup and seal. The peaches when done will be the color of the . before it is cooked. The pits add a desirable flavor. Fig Jam cups figs (put through grinder) cups sugar small lemon sliced lemon sliced thin tspn. whole cloves cups water cups vinegar tbspn. cinnamon tspn. allspice PAGE FIVE * Small piece of root ginger 1 tbspn. stick cinnamon, broken up cup salt 2Ya cups vinegar 11 1 1 4 Simmer ah slowly for 3 or 4 hours until thick. Seal. Picpalili Chop 1 peck green tomatoes 12 onions 3 red peppers 4 green peppers Add 1 cup salt and let stand over night. In the morning drain off the liquor, and add 2 quarts of water, 1 pint vinegar. Boil 20 minutes and drain through a sieve, Put ingred ients back into the kettle and porn- over 2 quarts of vinegar, 1 lb. brown sugar,’ ¥2 lb. mustard seed, 2 table spoons cinnamon, 1 tablespoon cloves, 1 tablespoon ginger, 1 tablespoon spice. Boil for 15 minutes. Seal. Fruit Chili Sauce 20 tomatoes 8 pears 1 bunch celery salt to taste ¥2 tspn. tumeric l3/& large cups vinegar 8 peaches 6 onions ¥2 green sweet pepper' ¥2 red (hot) pepper 3 large cups white sugar 1 tbspn. mixed pickling spice bag) Boil 2 hours. Seal. Cauliflower Relish quarts minced .onions large cauliflowers (cut fine) quarts minced cucumbers all- (in ’ Sil oranges lbs. sugar lemon apples FINE RECIPES FOR JAMS AND JELLIES canned and pickled vege- rich, sparkling preserves use are gratifying to a A home is not complete Shelves well filled with jars of wholesome tables, and for winter housewife. without a few jars of special pickles and jams of home manufacture. At this time of the year the markets are abundantly stocked with fruits and vegetables at reasonable prices, and it is not difficult to make the custom- ary preparations for winter supplies. The late season fruits are usually cheaper than those of early summer and their variety is greater. There are a few important points to remember in connection with pe- serving. First, the fruits should be firm and not over-ripe. Getting the fruit fresh and unblemished is very important. Very ripe fruit tends to have a high water content and only a small amount of pectin. It is the pectin in, the fruits that makes jellies jell. Every fruit contains a different amount. Some fruits have a great deal CHOOSING THE TROPHIES IS faces. The races open at Los Angelesmous nviatriXj from. which she will select the ones Amelia Earhart (Mrs. Putnam), fa- women’s handicap race which she . shown with trophies sponsoring m the 1936 national an ? . j . . .. «««» 7 nc ArtirisiA® to be awarded to the winners of the on September 4th. of pectin, some very little. As fruits ripen some of their jellying power is lost, and it is not always easy to judge the exact stage of ripeness of any fruit. It has always been difficult to keep a balance between the pec tin, the fruit acid, and the sugar, and if this balance is lost perfect jelly can not be assured. A natural fruit pec tin, refined, concentrated to a def inite jellying strength, is sold by all grocers in liquid form or powdered form. By using it you can make per fect jelly from, any fresh or dried fruit or from bottled or canned juices, and by this method of making jelly it takes but a few minutes before the fruit juice is ready to pour into glass es. It is so much simpler than the old long-boil method. Be sure to fol low the manufacturer’s directions closely when using fruit pectin, as this step is most important to suc cessful jelly making. Nothing but pure sugar and fruit should be used. Jelly should be sealed hot. In all preserving or pickling use a kettle that holds about four times the quantity of fruit to be cooked. This permits a full rolling boil without danger of foaming over on the stove. Scald containers and stand them in a pan. Use new rubber rings and put them on the jars before filling them with the hot preserves. Then screw the tops down on the rubbers and you will find that this will save you from burnt fingers. When filling' the glasses pour the jelly mixture from the kettle into the glasses up to with in an inch of the top. Do not fill the glasses fuller than this. This al lows for paraffining and leaves space so that any syrup which may be sep arate from the jelly can collect on the surface of the paraffin. Tf the glasses arc full, ot; nearly full, after paraffin ing, this syrup oftciv-creeps over the rim of the glasses and makes possible the growth of mold which later caus es the jellies to ferment. For con venience in opening preserves when required first pour on a small quan tity of paraffin, then lay a clean, fine string across the top of the glass and pout on the rest of the wax, leaving the string extending over the edge of the glass. When yon want to open the jar pull the string through the centre of the and if Will lift skin also 5 meat that ten add one 2 2 2 Put each vegetable in a separate dish, cover with boiling water and salt (half cup salt to gallon of water) and let stand overnight. Drain next morning and combine with this sauce: 4 green peppers (minced) 2 quarts cider vinegar % cup mustard 1 ounce turmeric powder 8 cups granulated sugar 1 ounce curry powder % cup flour Mix dry ingredients first, so the flour will not curdle. Boil minutes, remove from the fire, two ounces mustard seed and ounce celery seed. Bottle hot in ster ilized jars. Cauliflower Pickle ■ 4,heads cauliflower 4 pints vinegar 3Z2 tspn. each cayenne and paprika 1 cup salt 4 tbspns. mustard 3/t tspn. turmeric 3£ cup flour Take firm cauliflower and cut close to the stalk in small pieces. Lay in a dish and sprinkle with salt. Let stand three days, then pour off the liquid. Steam cauliflower until nearly soft. Heat vinegar scalding hot, add mustard, pepper and tumeric moist ened with cold vinegar, and Thicken with flour and pour cauliflower. Pickled Beets Cook Beets, peel and slice. Put in quart jars. Add one tablespoon sug ar, salt, and one-quarter teaspoon black pepper, then pour hot vinegar over them to fill jars. Seal tightly. Spiced Grapes 6 lbs. grapes 3 lbs. sugar lVs cups grapes % cup mixed spice—ground cinna mon, cloves and allspice. Wash the grapes, remove pulp from skins and save skins. Cook pulp until the seeds can be removed. Put through collander, add skins and oth er ingredients and cook until the skins arc soft and the mixture thick. Plum Conserve 1 lb. plum pulp 34 lemon, juice and grated rind 1 cup raisins (seeded) 1 to 1 J'2 cups sugar 3£ orange, juice and grated rind Ya cup nutmegs Wash plums, seed if desired, weigh. Mix ingredients, except nutmeats. boil. over By BETTY “The hotter the day, the lighter the meal" is a motto that should be hung on the wall of every kitchen and kitchenette in the land. Our bodies do not require as much food in hot weather as in cold and thoughtful women take this into consideration when plan ning hot weather menus, Smaller portions of heavy foods; fewer hot dishes; plenty of balanc ing fruits and vegetables; new and attractive dishes that will delight the eye and whet the appetite; cold, healthful, salads, sherbets and desserts — these represent the se cret of the successful hot weather diet. If you are looking for something particularly desirable either for the ’ family alone or when company comes, I suggest any of the follow ing dainties that call for natural, unsweetened Hawaiian pineapple juice as a base and other ingredi ents that are just as readily avail able. These are torrid day dishes that will be repeated, time and time again. Tropical Sherbet Hawaiian pineapple juice sugar whites shredded cocoanut % o /4 2 2 27s cup cup egg cup green, maraschino cherries — chopped coarse red maraschino cherries — chopped coarse tablespoons of assorted chopped nuts Mix pineapple juice and sugar, stir until dissolved. Freeze to a mush in refrigerator tray or freezer. Fold in stiffly beaten, egg whites and other ingredients, and finish freez ing. Stir several times during freez ing if sherbet is in refrigerator tray. Serve in sherbet glasses, with waters or lady fingers. 6 to 8 serv ings. BARCLAY Hawaiian Mousse teaspoons gelatine tablespoons water cup Hawaiian pineapple Juice cup sugar 2 teaspoons lemon juice 1 cup whipping cream Soak gelatine five minutes in water, Heat pineapple juice to boil ing point; add gelatine and sugar, and stir until dissolved. Cool, add lemon juice. When jelly starts to thicken, fold in stiffly beaten cream. Place in mold in refrig- erator or cool place until firm, Slice and serve with whipped cream and a cherry. 6 servings. Juice a la Russa cup whipping cream teaspoon vanilla tablespoons gelatine cup cold water cups Hawaiian pineapple juice cup sugar ^4%,' drops lemon juice ’ t Grated rind of % lemon Pinch of salt cup sliced pineapple diced lady fingers Whip the cream, add vanilla and. keep in a cool place. Soak gelatine in cold water 5 minutes. Heat 1 cup pineapple juice to boiling point, add gelatine and sugar and stir un til dissolved, Then add remaining pineapple juice, lemon juice and. rind, and salt. Set bowl containing mixture in a pan filled with crushed, ice, and beat mixture until it be gins to thicken. Then fold in the whipped cream and. diced pine apple, turn into a mold lined with lady fingers, and chill. When ready to serve, turn out on a platter and garnish with whipped cream, if desired. S servings. 2 2 % % 1 3/2 2 % 2 % 6 1 12 Cook mixture until thick and clean. Add nutmeats. Pack in clean, hot jars and seal at once. Ipdia Relish dozen ears green corn large head celery green peppers cups brown sugar tbspn. mustard seed tbspn. mustard large head cabbage qt. vinegar tbspn. celery seed tbspns. salt cents worth tumeric cents worth curry powder 1 1 3 4 1 1 1 3 red peppers 1 1 2 5 5 Put through chopper. Boil about 30 minutes. Can hot. Dill Pickles Wipe and arrange in jars with lay ers of dill and mixed spice in the bot tom, centre and top of jar. Cover with hot brine made of 3a cup of salt 7 cups boiling water. Seal and stand two months before using. to let “What is a budget?” “Well, it is a method of worrying before you spend instead of after wards.” The small boy had fallen into the stream, but had been rescued. “How did you come to fall asked a bystander. “I didn’t come to fall in explained. “1 the unusually stolid, caddie. “I’ve been travelling for the last six months.” “Then ye’ve played before, ha’e ye, sir?” Lawyer: “You say you saw the man stabbed in the hay field with a fork. What kind of a fork?” Witness: “Well, did ye ever see a tuning fork or an oyster fork in a hay field?” “The clothes my tailor makes last for years. Look at that blue serge sui’t of mine. That’s an example.” '‘Yes, a shining example.” Bill get into society to Chicago?’’ “Sure,” answer Cactus Joe, “He hae receipted bills to prove that he hired a dress suit for three different j occasions.” f ■ One can imagine the twinkle in ( Lincoln’s eye when, afoot one day, he asked a passing stranger, “Will you be so good as to take my overcoat to town for me?” “But how will you get your over coat back again?” said the man in the wagon, “Oh, that's easy! I’m going to say right inside it.” came to fish.’ QUESTION can I do for you, Il 420, Florence “Did Mesa when he went answer New Locomotives Poems in Steel 3 1 U tspn. ginger Put all in a kettle and boil thick enough for jam. Pepper Jelly 2 cups chopped sweet peppers 5^/2 cups granulated sugar 1 oup white vinegar V-j cup lemon juice 1 bottle pectin Wash peppers, remove tongue seeds. Chop and measure pulp juice. Put peppers, sugar and vine gar in a kettle, heat rapidly to boil ing, stirring well. Remove from heat and let stand 15 minutes.’ Reheat to boiling, add lemon juice, boil 2 min utes. Remove from heat, add pectin, skim and stir occasionally for 5 min utes, Pour into glasses, cover with paraffin and let stand. Tomato Catsup bushel tomatoes 4 large onions Cook until soft and press through sieve. Canada’s newest railway locomotives are poems in steel, graceful, light-weight, semFstroamlined, machines capable of 110 miles an hour. Radical departures in construction have been made in the Canadian Pacific Railway’s five now “3000’’ engines, the first of which was taken over on Monday, July 27, at a brilliant ceremony which, whs broadcast on a nation-wide radio net-work through the facilities of the company's Communica tions Department, and which included addresses by Sir Edward Beatty, G.B.E., ICC., LL.D., chair man and president, Canadian Pacific Railway; His Worship Mayor Camillieh Houde of Montreal; William O, Dickerman, president of the Montreal Locomotive Company, where the new locomotive was built; and J. N, Burke, Canadian Pacific veteran, The now Jubilee Locomotives, so named because they will go into operation in the jubilee year of the company’s transcontinental passenger service, will pull a completely new type of train, lighter,1 than the ordinary, semi-streamlined, and comfortable. The new coaches ate under construction,