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HomeMy WebLinkAboutThe Brussels Post, 1952-7-2, Page 3E TALKS 4 cJax A ve,ws The jam and jelly -making seisrtns rum's stere yell but it won't be long now, the way .the weeks seem lo fairly whiz b'. So a few hints and recipes along Ode line might be worth publishing, worth your cutting out and saving loo. For what is more satisfying, When cold weather comes again; than to have a cupboard, air shelves, well stocked with jams and jellies —the real "home-inade" kind? Of course, you want to be sure that your jams and jellies will be clear and bright fn color . , fresh In flavor .. and "set" just the 'way you want them; There's nofun in a failure) That's one of the big reasons why more and more wom- en each, year are coming to depend on ;commercial fruit pectin for their jam and jelly making, Another reason is the grand time -saving that fruit pectin effects. With fruit pectin --either the bottled or crys- tal kind—you can depend on sure results, every time. Akl yon need to do, is follow exactly the printed instructions. Of course, any good cook will immediately see an a Iditional ad- vantage of the "short -boil" method, Because of the short boiling time all the deliciously fresh flavour of the fruit is retained the fresh colour is retained, too. * * * Bottler) and c.ystal pectin are natural fruit pectin, in concentrated form, By using them you are able to jell all fruits—even those which were once thought to be poor jell- ing fruits. You can use your fruits at their rich -flavored, rich -colored, fully -ripe best. An it is unneces- sary to "boil down" the fruit or juice. Best of all, the uncertainty is taken out of jam or jelly staking —there's no testing for "done-ness" or no fear of your jams or jellies not setting. # i * STRAWBER. Y JAM 4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar 14 bottle liquid fruit pectic To prepare fruit. Cru:1' complete- ly one layer at a time, about 2 quarts fully ripe berries. (If desir- ed, sieve half of pulp.) Measure 4 cup. pulp into large sauc,pan. To make jam. Add sugar to fruit in saucepan and mix welt. Place over high heat, bring to a full roll- ing boil and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quick - l' into glasses. Paraffin at once. Makes about 10 six -ounce glasses. * * * RED RASPBERRY JAM 4 cups (2 lbs.) prepared fruit 6% cups (23/q lbs.) sugar 34 bottle liquid fruit pectin To prepare fruit. Crush thor oughly about twu quart fully ripe berries. (If desire: sieve half of pulp to remove some of seeds.) Measure 4 cups into large saucepan. To make jam . Add sugar to fruit in saucepan and n,ih well. Place over high heat, b ing to a full roll- ing boil and boil bard one minute, stirring constantly. Remov,. from heat and at once stir in liquid fruit pectin. "'hen stir and skim by turns for five minutes to cool slightly, to prevent floating fruit, Ladle quickly into glasst.s. Paraffin at once. Makes about 10 six -ounce glasses. RED RASPBERRY AND CURRANT JELLY 434 cups (21/4 lbs.) juice 7 cups (3 lbs,) sugar 1,4 bottle liquid fruit pectin To prepare juice Crush thor- oughly abot:t 1t4 pounds fully ripe currants. Add half eup water; bring to a boil. Crush thoroughly about 1>4 'quarts fully ripe raspberries, Place fruits in jelly cloth or bag and squeeze out juke. To make the jelly. ]Measure sugar and juice into large saucepan; Mix. Bring to a boil over, high heat, and at once add liquid fruit pectin, stirring constantly. Then bring to a full rolling boil and boil hard one minute, Remove from heat, skim, pour, quickly into glasses. Paraffin and cover. Malces about 11 six * * ounce Slaeses. • 'GOOSEBERRY JELLY 5/ cups (234 lbs.) juice 7 cups (3 lbs.) sugar 1 box powdered fruit pectin To prepare. juice, crush thgr- oughly or grind about 414 lbs. or 3 quarts fully ripe gooseberries. Adel one cup water, bring to a boil and simpler, covered, 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice. (If there is a slight shortage of juice, add small amount of water to pulp in jelly cloth and squeeze again.) Measure sugar into dry dish and set aside until 'needed,. Measure juice into a 5 to 6 -quart saucepan and place over hottest heat. Add powdered fruit pectin, mix well and continue stirring until mixture comes to a hard boil. At once pour in sugar, stirring constantly. Con- tinue stirring, bring to a fuil rolling boil, and boil hard half minute. Remove from heat, skins, pour quickly. Paraffin hot jelly at once. Makes about 12 glasses (6 fluid ounces each). * * * CUCUMBER MARMALADE 2% cups prepares cucumber 3% cups (134 lbs.) sugar 1 box powdered fruit pectin 34 cup lemon juice 1 to 2 tablespoons gr ted lemon, rind To prepare the cucumber. Peel about 2 pounds fully ripe cucum- bers. Chop very fine or grind. Mea- sure 254 cups into a large sauce- pan. To make the marmalade. Mea- sure sugar and set aside. Place saucepan _ holding cucumber' over high heat. Add powdered fruit pec- tin, lemon juice, and rind and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard one minute, stirring constantly, Remove from heat, then rtir and skim by turns for 5 minutes to cool slightly, to prevent floating particles. Ladle quickly into glasses. Paraffin at once. Makes about six 6 -ounce glasses. Note—If desired a few drops of green coloring may be added while mixture is coming to a boil. * * * STRAWBERRY MARMALADE 4 cups (214 lbs.) prepared fruit 7 cups (3 lbs.) sugar 34 bott'e liquid frui• pectin To prepare the fruit. Remove skins in quarters from 1 medium- , sized orange and 1 medium-sized lemon. Lay quarters flat; shave off and discard about, hall of white part. With a sharp knife or scissors slice remaining rind very fine. Add 14 cup water and 1 teaspoon soda; bring to a boil and simmer, cov- ered, 10 minutes, stirring occasion- ally. Cut off tight skin of peeled fruit and slip sato out of each section. Add pulp and juice to un- drained cooked rind' and simmer covered, 20 minutes longer. Crush fruits and measure a cups into a very large saucepan. To make the marmalade. Ad's sugar to fruit in saucepan and mix well. Place over high )teat, bring to Threads Her Way Through Constitdtion=Alin' Netchi, seated, will have used more than 124,000 yards of thread and put in 200 hours of labor when she finishes sewing the more than 10,000 Words of the Constitution, Model Anne Manco,'20, of Rome, Italy, watches the demonstration of sewing -machine skill at an Italian manufacturers' fair held at Grand Central Palace. 46w PImme1,t/wi ilia .Mately iL7f EDNA Mei, t3 r !Fashionable T>E playclothes in your summer wardrobe should be able to 'lake it, r.fhey should, that is, be in a fabric sturdy enough to stand up to really hard wear, to go through countless launderings and come out looking trim as a top. sail. They should also be in a fabric that's sanforized so that it won't shrink into something fit only for a midget. l Once these basic requirements are well in mind, look far playclotlles that provide the most fashion for ;.your money with the .nlaxjmunl in comfort and freedom -of... action. You'll find many such clothes this year; designers have gone ell-ottt to do sun fashions that are different, that are flattering,that hide figure defects. The slcort, for instance, is a newcomer under the sun. Sure fire for girls who want to slim the hipline, it's really a part -skirt that buttons across each hip, revealing shorts front and back only. Further, the skbrt opens up flat for easy washing and ironing. In sanforized blusurf denim, worn with matching, tailored bra, this is a fashion that can take it all summer long. The pop -over shirt, cut,the length of a man's shirt, and given tapered sleeves, is another sun fashion that's sturdy when it's done in express stripes. Given a V-shaped turtle- neck yoke and worn with tapered pedal pushers, it has a smart silhouette. .4— )Pop -over shirt in, express This denim skort, a cern- ^— stripes has a Y-shaped turtle- bination skirt -and -short, nnini- neck yoke. Shirt is worn with rnizes hiplines. Part -skirt but - tapered pedal pushers for smart tons across each hip, revealing overL1J pnr., aheeta front and bank nniv. a full rolling boil :.nd boil hard one minute, stirring constantly. Remove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for 5 minutes, to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Para- ffin at once.. Makes about 10 six - ounce glasses. * * * PEACH MARMALADE 4 cups (2 lbs.) prepared fruit 714 cups (334 lbs.) sugar 1 bottle liquid fruit pectin To prepare fruit. Remove skins in quarters from ane orange and one lemon. Lay quarters flat; shave off and discard about half of white part. 'With a sharp knife, slice re- maining rind very fine. Add )4. cup water and 1-16 teaspoon soda; bring to a boil and simmer, cov- ered, for ten minutes, stirrinb oc- casionally. Cut off tight skin of peeled fruit and slip pulp out of each section. Add pulp, juice and 2 tablespoons lemon juice to un- drained cooked rind and simmer, covere m, 20 minutes longer. Peel and pit about 114 pounds soft ripe peaches. Chop 'very fine. Combine fruits and measure 4 cups into large saucepan. To make marmalade. Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil and boil hard one minute, stirring constantly. Remove from heat and at once stir in liquid fruit pectin. Then stir and skim by turns for five minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Paraffin at once. Makes about 11 six -ounce glasses. Mod ern Etiquette Q. How does one write a formal acknowledgment to a wed- ding invitation? A. Write on the first page of a sheet of note paper, and address to the parents of the girl in whose name the invitation was issued. "Mr. and Mrs. Henry W. South accept with pleasure Mr, and Mrs, John Philip Smith's kind invitation to the wedding and reception of t1 their daughter on Tuesday, the eighteenth of November." Q. Is it proper for a host and hostess, who are having a number of guests at dinner in their home, to offer a prayer before beginning the meal? A. Thisis perfectly all right. Q. How should a woman intro- duce her new daughter-in-law to a friend? A. "MI'S, Smith, this is my new daughter, Bob's wife." Q. Isn't it good manners to com- ment on the food your hostess has prepared for you? A. Don't be too profuse ,bout this. A brief ward of praise may be spoken to the hostess for a par- ticularly attractive or delicious dish. To thank your host and hostess profusely for the food impure tl at you came solely 10 eat. It is nut necessary to be esti avagan int praise of' any social favor; in fact, it is ill-bred. Q. What is a good expression for a guest to use when taking leave of his hostessafter an evening of entertainment in her home? A. "Goodnight, Mary tor, Mrs, Green); we have had a most delight- ful • evening;" or; "thank you for a very pleasant evening." Q. I have a figured lamp I wish to place in front of a picture win- dow, Should it face toward the living room or the outside? A. The decoration should face the living room, Q. What is the proper procedure when a 111at1 and woman enter any public or private vehicle? A, The woman always precedes her snake escort when entering any vehicle, and he assists her. The woman seats Herself at the farther side of the seat, unless there is a WILD STRAWBERRIES —From. Countryman's Year, by Haydn 5, Pearson MR. WEBSTER defines the strawberry as "the juicy, edible, usually red fruit of a genus (Fragaria) of rosaceous plants." To dismiss wild strawberries thus summarily is less than justice. William Butler was nearerthe correct degree of enthusiasm when he remarked, "Doubtless God could have made a better berry, but doubtless God never did." When the gallant Duke of Gloucester, later Richard the Third, was discussing coronation plans with his lords, it is reported front no less a source than Shakespeare's Richard III that he asked the Bishop of Ely to send for some of them front his garden in Holborn. The countryman looks ahead to several generous messes. There's something about wild -strawberry time that sets it apart as a special season on the calendar. Those who live in the country know the spots where they grow best; on the sunny slopes of upland pastures, on the grassy banks of ravines, in the upper mowing fields, and along the south sides of stone walls. Where a few weeks ago there was a profusion of white flowers with golden centers, now the tiny fruits are pointed in shape and deep crimson in color. No matter how pressing the farm work, the countryman can spare an hour or two. With two -quart lard pails for containers, he is glad to do the picking. Of course when the pails are full, he is happy to turn them over to Mother and the girls for hulling. The point is: he knows that about a pint of the red nuggets, well crushed and poured over a. couple of generously buttered homemade biscuits in a soup plate, will be waiting for him when he comes in from the evening chores. The countryman, facing his heaped plate with understandable anticipation, is certain they are the best of Nature's many free gifts of fields and forest. special reason for another arrange- ment. Q. Is it necessary to have some- one play the appropriate music at a house wedding, or is a record player in good- taste? A. The record player is in quite good taste, and is proving very popular at today's home weddings. Q. Is it good manners ever to take bread at the table with the fork? A. Never, under any circum- stances, is it permissible to lift bread with the fork. How Far Does AFIyF1y? Scientists attached to the public health service in Cincinatti, Ohio, have just discovered the answer to this question. They subjected hue - tired.: of flies to radio -activity. And they discovered that a fly often wanders for eight miles to find food. That was 1,c the United States. In Britain it has been found that a fly will travel up to 12 miles from its place of origin. How did the scientists establish the flies' iden- tity? The insects were first put into a box and a quantity of very line red powder was sprayed down on them. When all were well coloured they ...ere released. Before starting to fly-, most of the insects settled down for a good clean up, but none could get rid of all the red grains. So identifi- cation later on was easy. Other fly research in I3riuun shows that in the open air a fly - rarely Mics more than ten or twelve feet above the ground. And flies iu America arc never seen above the first storey of a skyscraper. Catbird in The Apple Tree One thing about the catbird: he insists that this is a good world in which to be alive, but he does so with a sense of proportion. He doesn't just go around singing, "Goody, goody gumdrop, listen to my happy song!" Ile looks before he sings, and he rasps out a few snarls just to see who is edgy enough to jump, and he laughs raucously, and then he sings. Fie has talent, high talent, but he re- fuses to play the artiste. He doesn't demand the topmost branch before he can utter a note, He doesn't sit around waiting for five minutes just after sunrise. He sings anywhere any time, particularly if he is half- way sure of a human audience. The catbird is one of the Mimpi- rac or mimics, and his fancily in- cludes mockingbirds and thrashers. The thrashers, particularly, the brown thrashers, take their music seriously. , The nrackinhird is also serious about singing, but he lacks any fine sense of discrimination. Burt the catbird is a rowdy, a mock- ingbird with a Yankee twang and a raucous sense of humor. De has as much music in his throat as any of his cousins, hut be has quite different ideas in his head. :\ song to hins is something to he placed with, jazzed up, tricked out, paro- died, laughed at. Life is too short for him to he serious, as the brown thrasher is serious, about one or two melodies. Life is full of melo- dies waiting for somebody to give theist the catbird treatment. We tan do with that approach, particularly on a bright, sunny day in May, It's a good world and the catbird knows it; but he has at in- nate sense of proportion, which is one of the most refreshing quali- ties there is in bird or man. From The New Yorke Times. $30,000 Chessmen Up For Auction Set by set the world's biggest chess collection is being sold in London. Foreign buyers, snapping up rare specimens, are gradually depleting the original total of nearly 15,000 chessmen—including over 400 complete sets made by the crafts- men of many countries. Watching the dispersal of this army of chessmen is the man who spent 35 years in building it up; stocky, 63 -year-old London busi- nessman, bur. Alex Hammond. His original idea was to bequeath the lot to the British Museum, but owing to present-day taxation he couldn't afford the gesture. Mr. Hammond is an ex -champion turned collector. Taking up chess as a young man, he was several times champion of Buckingham- shire. Then he fell victim to the fascination of period chess pieces —and half a lifetime later emerged as owner of the world's largest collection and author of a standard work on the subject. Worth well over $30,000. his chess rarities were often in danger during the war -time blitzes. So Mr. Hammond had a brainwave. He bought two dozen metal dustbins, filled them with sand, and packed his treasured chestmen inside. Des- pite narrow squeaks, they survived without a casualty. Fish, mandarins and mice appear as chessmen in an assortment which includes exquisite pieces carved for Eastern princes and chess char- acters froth history. There are .examples fashioned in Venetian glass, bone, bronze, alabaster, ivory and wood. Giants of the collection are Oriental sets in which the major pieces stand more than a foot high, In .contrast are the simple, rounded Mohammedan sllessntett, made as mere symmetrical shapes to conform to the Moslem injutles tion against ]dandling images. The earliest sets are about: 300 years old. In a fine Deilli set of 1790, chess- men representing troops of the -Bri- tish East India ' Company face chessmen natives, A retie of the Franco-Prussian war is onein which likenesses of Napoleon III and the Empresa Eugenie confront Wil- liam, Kng of Prussia, and his queen. A set made during the Inst war, with which Mr, Hammond has now parted, has Mr. Churchill, President Roosevelt,' Stalin and Goering among the chessmen. One nineteenth century set was carved by 'a Chinese craftsman with a sense of humour, at a time of trouble ie the Treaty Ports, One chess side is of Chinese, the other of British Marines, Each marine figure grasps a cutlass :in one hand and an 'Order of the day" in the other, because troops had to obtain +:ritten authority before carrying arms to quell riots) Are Big Policemen "Out-of-date" Now? Mr. F. J. Crawley, former Chief Constable of Newcastle -on -Tyne, states that the massive, mountain ons policeman of the present day is out of date, and that the efficiency of the force would be increased by compact, physically - conditioned )nen about 5 ft. 6 in. tall. This will, of course, increase the ego of the many millions of short men in the country. History has proved that short men are danger- ous. They suffer from an infer- iority complex and are always caus- ing trouble. Alexander the Great, Caesar and Napoleon were all 'short. So were Hitler and Mussolini. Pierre Laval was very short. Sometimes the kind of trouble they cause is the right sort of trouble. Little Mayor La Guardia, for instance, was constantly hitting out at injustice; Gandhi's lack of inches did not prevent him from being instrumental in gaining inde- pendence for his people. And be- cause short men usually have a great deal of energy, they make good military leaders, Frederick the Great, the Duke of Wellington and Lord Roberts all measured less than average height, - MERRY MENAGERIE ytf ita f �r 646 W y9are‘? ",rust out of curiosity, Mom Are you standing up or sitting down?" "Chum" Chummy—Probably the only Marine ante to do the native folk dance, "Chum," is Staff Sgt. Raymond Harlem, left. The 23 -year-old Leatherneck decided to learn while on liberty from a nearby airbase, so he joined in the fun with a group of Korean villagers. By Arthur Pointer W OnE DII HE GOl IT$ TIME FOR HIS COD LIVEQOILI