Loading...
HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-09-10, Page 1740 y n , • eI - OL©.FASHIONED ' S;,cauliflowers FRUIT SAUCE 2 quarts silver -skin onions 3 quarts cold water $A cup picklipg salt 3 sweet red peppers? diced 4.5 cups brown sugar, firmly packed 1cup flour 1/2 cup dry mustard 1 tablespoon turmeric 1 tafblespoon pickling salt 1tablespoon celery ,seed 8-9 cups ' cider or white vinegar Dice cucumbers into 1 -inch cubes without peeling to make 2 quarts, and cut cauliflowers into small flowerets. Peel onions. Mix all together, and over with cold water. Sprinkle -with 3/4 cup salt, stir well and leave overnight. In the morning scald by bringing to boil in same brine. Drain, and rinse. Add red peppers. Make sauce by mixing sugar, flour, mustard, turmeric, 1 tablespoon salt and celery -seed until thoroughly blended. Add vinegar very gradually, stirring until smooth after each addition. Place over low heat, and bring to boil, stirring constantly ' as mixture thickens. Simmer 2-3 minutes to ensure complete A favorite for generations -- but easy to make and just as welrorne at the table today as it was in grandmother's day, . 4 pounds (about 16) ripe red tomatoes 6 peaches 6 pears 6 apples 6 large onions 2-3 sweet red peppers 8 stalks of celery 4 cups vinegar �'.o 4 cups brown .sugar,;, firmly packed, or white sugar Ztablespoons pickling salt 3 ounces. mixed pickling spice, tied in a bag Peel and chop the tomatoes and, peaches. Core and chop pears and apples without peeling. Dice onions, peppers and celery. Mix together in a large kettle with remaining ingredients. Simmer ' uncovered until thick, stirring often to prevent sticking. Cooking time will depend „on the juiciness of the fruits, but allow about 11/2-2 hours. Discard . the bag. Ladle _into hot -sterilized jars, and..seal. .Makes''about-8i4{:3f4on-nee) jam, .6• ' 41 14 , 4 DILL PICKLES • Here's. a delicacy - a perfect side dish for sandwich snacks. As appetizers, crunchy dills served with cote slaw promise a real fun dinner to follow. 4 pounds small pickling cucumbers ,Sprigs of fresh dill Cloves fresh garlic or dry minced garlic (optional) 1/2 cup pickling salt 3.cups white vinegar 3 cups water Wash freshly picked firm cucumbers of uniform • size, scrubbing them if necessary to remove .any soil. Cover with ice-cold water, and leave over night; then :drain. Drop 1/z• clove of garlic or 1/2 teaspoon minced garlic in each clean sealer, and add a' sprig of dill. Pack in the cucumbers, and place • more dill sprigs on top. Bring salt; vinegar and water toa ' boil; when salt is- dissolved, sdissolved, pour the boiling liquid over each jar 'of pickles. Seal, and store for 4-6 weeks in a cool place before using. Makes about 7 pints. Note: If you prefer to pack quart jars, add another sprig of dill to each ' after jars are half-filled with cucumbers. Dill - pickles may be used within 2 weeks if you process the jars in a boiling -water bath, 10 minutes for pints, 15-20 minutes, for quarts. , cooking of flour. Dram any ::accumulated-. ° -:moisture: ,:off`' - scaidedr'vegetabtes 'r mm fe with�'- mustard sauce. Stir, :and ..reheat thoroughly. Ladle into sterilized jars, and:.seaLaMakes-..1.2-..4.:pints: ---Notre: ghtery---yellow- color,-nse 4172 cups ' hite sugar in place Of brown. VINEGAR -CATSUP BARB EQU,E ;SAUCE Here's a real surprise for your barbeque dr' dinner guests — a barbeque sauce that's perfect for basting' -spareribs or broiling chicken and just• as great for an extra lift to hamburgers. 1 cup of vinegar 1 cup of tomato:catsup 2 cups of butter or margarine 2 tablespoons of brownnsugar 11/2-2 tablespoons pickling salt 11/2 tablespoons of chili powder 11/2 tablespoons of paprika 1 tablespoon of Worcestershire sauce 1 tablespoon pepper sauce (such as Tabasco) MUSTARD PICKLES A pickling classic— terrific with light lunch ' favorites like cold turkey, ham or corned beef sandwiches. Mustard pickles can ak a real barbeque treat from a i le back yard hamburger. 6-7 arge cucumbers .. N.EW FROM MA-YTAG COMPACT WASHER AND SPIN DRYER Quality Built To Outlast And Out Perform AIIj Hutchinson 1 tablespoon black pepper 1A teaspoon cayenne pepper 1 minced medium size onion 1 minced clove garlic Mix all of these ingredients well. Simmer over a low heat for 30. minutes. When +' -basting broiling chickens -- apply evenly every five minutes till tender, for 45 minutes to an hour, according to the size of the bird. The recipe makes about 2 pints. Leftovers can be kept in a sealed jar, in the refrigerator. DARK HOT CHILI SAUCE A delightful old standard.' Its uses are as unlimited as your yery own idea collection. Try it _In meat loaf — where the recipe calla_for "catsupf—Serve.:.it.;.asa shrimp' cocktail with spareribs. 18 large ripe tomatoes 4 green peppers , ' .v=ia e -onions 2 cups cider -vegan 1/2. 'cup brown sugar, firinly- packed 2 tablespoons pickling salt 2 tablespoons ginger 2 tablespoons cinnamon 1 tablespoon allspice. 1 tablespoon nutmeg Peel and cut tomatoes coarsely. Chop peppers, and dice' onions. Combine 'vegetables with remaining ingredients, and bring to boil. Simmer uncovered about 1 hour, stirring occasionally, especially as mixture thickens. Ladle into sterilized jars, and seal. Makes Q pints. Note: If ' tomatoes are overripe or juicy, "drain off some juice before cooking. Otherwise simmering time will have to be considerably ettended - before sauce reaches right thickness: You can use drained juice in jellied salads, gravies and the like. cucumbers (dillsize) small white. onions, 3'green peppers 2 sweet red peppers 1 cup pickling salt • , 2 quarts water 8 cups blended vinegar , 33/2-4 cups white sugar 1 tablespoon turmeric • ?,tablespoons mustard seed 1 tablespoon celery. seed 1 teaspoons--ya.,llspice berries (optional) - , Wash and slice cucumbers= 1/8-/ inch. thick.' Peel and slice onions • the same thickness as cucumbers. Remove seeds 'from peppers, and cut into strips. Boil, 'salt and 'water together, and cool. Pour over vegetables, and let ' stand overnight. Next morning ? drain well. • Measure remaining ingredients into a large saucepan, and bring to a boil. Add drained vegetables,' and _ stir. Heat through thoroughly without cooking; then 'pack immediately into hot sterilized jars, and seal. Makes 6-7 quarts. BREAD AND BUTTER PICKLES •. Complement any meal — and the chef too. Add real zest to 'your dinner table with easy to make bread and butter- pickles. 1 (6 -quart) basket small young � Business Directory. Ronald 1. McDonald CHARTERED ACCOUNTANT 39 St. David St., 524-6253 Goderich,'Ontario _✓sem'. 145 ESSEX' ST.. GO_OERICK.,OM NIO -Available For •' PUBLIC OR.. PRIVATE PARTIES * BINGOS CONCERTS * DANCES * , CONVENTIONS Catering to Luncheons * -COCKTAIL PARTIES BANQUETS, ETe. Special attention to weddings' PHONE 524.93'71 or 524-9264 Alexander and Chapman GENERAL INSURANCE REAL ESTATE PF(OPERTY MANAGEMENT Canadian Imperial Bank of Commerce Building Goderich Dial 524.9662 DIESEL ie Pumps and Injectors Repaired- For All Popular Makes Huron Fuel Injection Equipment Bayfiejd Rd., Clinton -482-7971 • R. 'W. BELL OPTOMETRIST 524-7661 The Square , A. M. HARPER CHARTERED ACCOUNTANT 40 IME SQUARE TELEPHQNE GODERICH, ONTARIO 524-1562 QIET SWEET SPiCY GHERKINS Here's a treat for weight watchers -- but equally delicious for anyone -- tasty Diet Sweet --` Spicy Gherkins -•- with only 40 calories Per piht. 5 lbs. cucumbers 1/2 cup pickling salt 3 cups water 11/2 cups mild vinegar 2 cups water 5 tablespoons liquid artificial sweetever, or to . taste (such .as Sucaryi) 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon.grotind allspice Scrub th-e cucumbers thoroughly with a stiff brush. Soak for 24 hours in a brine madewith the pickling salt *and 3 cups of Water. Rerhove from the brine and immediately douse with boiling water..Drain immediately. Pack the cucumbers while hot, in sterilized jars. Pack - tightly. Cover immediately with: a boiling mixture made from the vinegar, , 2 cups of water, sweetever and spices. Seal the jars at once. Makes 4 to 5 pints. SWEET PEPPER RELISH Here's a wonderful flavour pick up for hot or cold ham plates— or salad meats. 1. dozen large sweet red peppers 1 dozen large green peppers 1 dozen medium onions 4 cups white -wine vinegar 1 cup sugar 2 tablespoons pickling salt 1 tablespoon dry mustard 1 tablespoon celery seed 1 teaspoon mustard Medi .r Wash and. Stem peepers; remove seeds, and white. membrane Peel . onJons& Put vegetables through, meat grindef, using coarse blade. Cover with boiling water,' and let stand 5 minutes. Drain Thoroughly. Add remaining ingredients, bring ,to,, boil,, reduce heat and. simmer, stirring several times, until ' vegetables are tender, about 10 minutes. Pack in hot sterilized jars, and seal. Makes about 6 pints, MARTINI= fOMOLIVE How about a sakkurise for your friends •— next time you serve Martinis? Here's a trick — delicate tiny torhatoes = which can be served instead of olives! Or serve them with summer salads as a taste .treat. Try - using the same recipe for small, gherkin cucumbers too. 4 pounds of tiny, firm green tomatoes 1 clove garlic,, peeled and quartered 2 sprays of dfl 2 -cups of water.,; 1 cup of vinegar - eupofpicdint'. , Wash the,.tornatOeSWell.PaCk. them whole,: in ,sterilized, quart jars. Place „IA clove; ,garllq and ` %4 " spray of dill in each jar,, Boitthe Water? salt and . vinegar together for pne minute, and pour over the tomatoes. Seal, the jars„ at • once. and leave for about 5 weeks befdre openin and serving: This recipe. L4 sufficient for about 2 quarts.'; • NOW SO SPECIALtY'PRICES:iat°Ag Wxgruisite imported china collection 4.1217Z014, -•.. • .- - -�w,.. •44-. m- ' Z• GREEN IANTMATCN SALE Large Sweet or Medium Small PEAS, Kitchen Sliced WAX OR GREEN BEANS, Cream Style PORN quaiity'thina by Sheffie Rs beautiful new "Elegance" china pattern shows you for what you are. A gracious, discerning host- ess and homemaker. So exquisitely • detailed from the appliqued lily -of - the -valley design to tire delicate platinum edge,. "Elegance" translu- cent fine china will serve you.proudly for years to cofne: 'Collect -your set easily by add* n arpieces to "OW— set each week. Soon you'll have a complete service ... one that whispers "elegance ... elegance .. elegance." • 14 -fl -oz tins Feature Price This schedule will be repeated twice more in the next 13 weeks This tfeek, Dinner. Plate, reg. 51,95; 49¢ with ea. $3 purchase , 2nd week, Dessert Dish, reg. s1:16, 49¢ with ea. S3 purchase 3rd week, Coffee Cup, reg. 51.75, 49¢ with ea. 53 purchase 4th week, Saucer, reg. $1.10, 49¢ with ca. 53 purchase Sthweek, Bread &Butter, reg. S1.10, 49¢ with ea. 53 purchase - The above items will be sold at these special prices only is the weeks they are featured. WITH EVERY EACH PLACE SETTING PIECE JUST Whole or Split BREASTS V1/hole LEG 1 5z1 we care All prices in this ad guaranteed' effective through Saturday, September 12, 1970 CHICKEN WINGSib Necks & Backs -15? Livers ' 1B 4951 Giblets Le39? SUPER -RIGHT 'BRAND, Daily Dated Full 8" 24 -ox sire SMOKED, SLICED, RINDLESS 1 -lb vacuum pack REGULAR 'OR -THICK SLICED FOR BROILING e acon PORK RL -Q • Super -Right -HocksFrozen Meaty ( reality Super -Right Quality FROZEN -PORK LB .t9 'GREEN: -GIANT NiBLETS 12 -oz. 41) 89? Fruit Loop,, Sugar Pops CEREALS KELLOGG'S I SAVE UPk To 2 10 -oz boxes 8 -.) W HITE SWAN sg. PYrhei•otd Tol.ouVrs, pkg of4 rolls59? CHRISTIE Premium, Plain or Salted CRACKERS Reg. 82c l SAVE 13a 2 -Ib box 69ft J U'' C E Pantry ti © PPL from Concentrate ntrrate 4s --oz fon • ` A25fi n jar•1.1.1'. Raisin. Rkh, SPANISH BAR CAKE Spiry • BUY AVE•24c. ` � 319 -oz cakes• .00 n ' 3011 Huron *d. aolis1; @ n ROYAL BANK BUILDING 383A'RICHMOND STREET JDONx1X+�iyOIAF+I` Ike.„,,,, 0:1'; -,,,4,4:1't �r�, '�'ujZ'.,. ��F :,K:�i jt{ ¢"t Y' ;• . ?F'f.' ��x,: Offleel in principal t1tles 4croN &hada T ADD rHis ro YOUR IMPORTED' FROZEN PEEK FREAN COOKIES Arrowroot, Cannel Crunch, Digestive, Ginger Crisp, Nice, Shortcake, Small Rich Tea Reg. Price each 37' BUY 3, SAW n_il*nr k3 .g