Loading...
The Brussels Post, 1940-6-26, Page 3THE BRUSSELS POST WEDNESDAY, JUNE) 26111, 1640 kin;; Time in ,russets 'N•!�N••••••••4N.•N••0. a.••9N••••••••.•.oe•o••e•eo iOOONiO/NOtON009$11t•Nt Sure Results. and Econorny Is Made Possible By Modern Methods New Delicacies Open your jam cupboard if you would find dozens of wonderful new dishes with which to delight your family, You may not have realized how many interesting ways there are of using jams and jellies In ,cooking. There are old-fashioned Sivoritea with alluring modern touches . layer cake adorned with a jolly frosting , . tiny jelly rolls for a high tea ... bread pudding crowned with a jam meringue . creamy molded rice bordering a mound of mauve -tinged jelly cream. .And no end to other delicacies are here brand new dishes that will brighten your meals all year round. RICE MOLD WITH MAUVE CREAM SAUCE 4 tablespoons rice 1% cups hot milk 32 teaspoon salt 6 tablespoons sugar 12 tablespoon granulated gelatin 14 oup cold, milk 1/2 teaspoon vanilla Pew clrolph almond extract 1/a 'Cup cream, whippets Coetc rice in large amount of boiling, salted water 10 minutes. Drain. Add to hot milk in douJ e boiler and cook 1 hour, or until rice is lender, Combine salt and sugar and add to rine. Soak gelatin in cold -Wilk 5 minutes, and ajld to trot rice mixture. Stir until gelatin is dissolved. Add flavoring. Chill. When slightly thickened, fold in whipped cream. Turn into ring mold. G9ri11 until firm, 'Onnrold Fill center of mold with alive Cream Sauce, Serves 6. t...14044.•••••••••4444444410414 'STRAWBERRY JELLY RASPBERRY JELLY BLACKBERRY JELLY LOGANBERRYJELLY Experience Not Necessary, . r00440••.0•••NM, Dieperlonce. --- hard-earned over a long stretch of years — used to be necessary 10 °er,uoeseful jam and Jelly malting. And • even then, the most experieuoed jani and jelly makers sometimes bad. •failures There was the occasional batch of jam or jelly that would not set, in spite of the fact that it had been made successfully by the same method' time and again! Such baffling results made jam and 'jelly making an uncertain undertaking at ti,e best. ,Now to -day — if you use modern methods, and use tbenr correctly —• you need not worry about.- your jellies not setting or your jams be- ing syrupy. For with bottled pectin, you can control the amount of jelly -forming substance in your fruit mixture. You oan even make jams and Jellies out of fruits that could never have bean used by the old-fashioned method, because they contained too little of ;his jellying substance to jell the juice. Bo,ttledl pectin is a solution of that part ,of Bruit which ,makes jelly "jell," Ih is a pure fruit product extracted from droit that has a high content of pectin, refined and con- centrated to a standard of jelly - making strength. Addedto fruit or fruit juice, even strawberries or pineapples which are very low in pectin, bottled pectin supplies the extract amount of jellying sub- stance needed. Then too,with bottled eetiny the time taken hi making jam and Jelly is Considerably shortened,. BY the oldufashionedmethod, about 30 minutes' boiling was required, whereas with bottled pectin a shoat boil of 1 or 2 minutes is sufficient. This very short boiling time means more jaan or jelly from the same .amount, of fruit, with the fresh day- our ayour and colour of the natural freslhly picked fruit. ' Bottled pectin is so easy to use and so popular with jelly makers everywhere, that maybe you w411 weldome a few hints on -how b per fent your use of it. 1. Follow' the manufacturer's recipes exactly. These recipes are based not upon one or two trials, but Upon hundreds oT trials. The recipes are ,as trustworthy as it 1s possible, to nuke them. 2. 'Use only fully ripened fruit. The recipes are made for use with fruit of me/low ripeness bslcause it makes jams and jellies. of the finest flavour, color, and texture. 3. Give jellies, ilme to set. They ';start to set almost as soon as pour- ed, and continue to set more firmly. It is best if the jelly does not set too firmly during the first .twenty four hours, as slow -netting jellies are always more tender in texture. You may not have realized how many interesting ways there are of using jars and jellies. If you have thought of your jams and jellies as Furnishing jttet "spreads" for bread, there is a surprise for you when you ti'F some old favorites, — like jelly .00...••o•..o•o...a. ...•*..eco•..4.•••ooeoeeoe. Certo, 8 fl. oz. Bottle .. • • • 27c Brunswick Chicken Boddie 18c ,Large Can Pumpkin 10c Large can Pork & Beans • • .. 9c 25 oz. can Tomato juice , • . 10c Novelty tumbler with every 1/2 tt alada Tea special , , 35c E J. McTA VISI - General Sore -Brussels, Ont. rolls, tarts, puddings and cakes — with the alluring modern touch of "home-made"! jam or jelly. PASTEL JELLY FROSTING 5 lA chap. Cel'to Jelly (any •Carl - flavor) 1 egg white, unbeaten Dash of 'salt Pelee jelly in bowl and set over hot water. Add, egg white and salt and beat wish. rotary egg beater Until jelly is free from, lumps. Re- move from fire and continue beating .until mixture is .,stiff enough to stand in peaks: Spread on • cakes, garnish, with bits of clear jelly, and 4 cups (2 lbs.) juice 74 cups .(3312 Ibe.) sugar 1 bottle Certo Ilse only fully ripened berries. .Crush thoroughly and squeeze through jelly bag, Do not drip overnight as uncooked juice ter- ments quickly, Measure ,juice' and sugar into large saucepan, stir and bring to a boil, At -once add Certo, stirring ,constantly, and then bring to a full rolking boil and boil' hard 312 -minute. Remove from fire, let stand 1 minute, skim, pour.. quickly. Gover hot jelly with film of hot paraffin; when jelly is cold. cover with % inch of hot paraffin. 1,000000 •00•••••N 04.44.0-^0-0•••eeee4,49.4ses ii Pr serve at once. Makes enough frosting to cover 2 dozen cup cakes. Delightful variations of this re- cipe are made by 'substituting for tart jelly til cup Ripe Pineapple Je11y with an equal amount of one of the following jellies; Strawberry, Mint, Crape, Bleck Curarnt, or Cherry. DELICIOUS SANDWICH COMBINATIONS 'Banana butter, mayonnaise and chopped nuts; cream cheese and raspberry, strawberry or fig jam; peanut butter and currant jelly; minced lam and pepper relish; 0:her suggested sandwich spreads are: tomato relish, orange marmalade, peach, grape, straw - beret raspberry, or dried apricot jam. 'Chopped nuts may be added to any of these spreads, , DRIED APRICOT JAM 4 cusps (2 lbs.) crushed cooked fruit and juice 7 cups (3 lbs.) sugar 1 bottle Certo Add. water to washed fruit and let stand 4 hours or overnight Simmer, covered, 30 minutes. Drain .fruit, crush thoroughly, and mix with juice, Meattre *nit into large ketteo. Add sugar, ,mix, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling, Boll hard 1 min- ute. Remove from fire mid stir in Certo, -Shim; .pour quickly. Cover hot jam with film of not paraffin; when jam is cold, cover with 32 inch of hot paraffin. Roll glass to spread paraffin on sides. Requires 312 pound apricots and 3% cups water. ,Makes 11 eight -ounce. glasses. Roll glass to spread paraffin on sides, Black raspberry jelly sets slowly, Requires about 3 quarts 1 berries. Makes about 11 eight. ounce glasses. RED CURRANT JELLY 5 cups (21/2 lbs.) juice 7 cups (3 lbs.) sugar 1,2 bottle (14 cup Certo) Use only fully ripened fruit. Crush curtmnta thoroughly and add 1 cup water. Stir until mist ture boils, cover, and simmer 10 minutes, ,Squeeze through jelly bag. :Measure juice and "sugar into large saucepan and mix. Then bring to a boil over hottest fire and at once add 'Certo, stirring constantly. Bring to a full rolling bail and boil herd % minute. Re- move from fire, let stand 1 Minute, sidm, pour quickly. Cover hot jelly with film of hot parraffln, when jelly is cold, cover with 1/2 inch of hot paraffin. Roll glass to spread par- raFfin on sides. Avoid Bobble batch- es atches of currant jelly. Requires about 4 pounds currants. Makes 10 to 11 eight -ounce glssees. RIPE GRAPE JELLY 4 'cups (2 lbs.) juice 71/4 cope (3312 lbs.) siker 1,2 bogie (l cup) Certo Use only fully ripened fruit. Stem grapes and crush thorough- ly. Add 1/2 cup water, stir until mixture boils, and simmer, cov- ered, 10 minutes. Squeeze through Jelly bag, Measure juice and sug- ar Pato large saucepan, stir, and bring to a boil over hottest fire. At once add Certo, stirring con- stantly, and then bring (0 a full rolling boil aid boil hard 1/2 min- ute, Renrovo from tire, skim, pour quicklt,, ,Cover trot jelly with film +44404"ooe004000Oa00000000040000000000000000000000400 ,\N\\\�\\\ 3' out of 4 Jarn and Jelly Champions use CERTO Writes Mrs. G. 51. McLachlan of Magnetawan, Ont., Prizewinner at Magnetawan Fair: "I have been using Carlo for a number of years and would not think of ynng any other method for making my prize-winning Jami and jellies." CERTO is concentrated FRUIT PECTIN .. . the natural jellifying substance .extracted from fruit, /-4, °Saves Time—Energy— With Certo you give only a one to two -minute full, rolling boil for jam ...for jelly only a half -minute to a minute. More Jam or Jelly— So little juice has time to boil away that you get up to half again more jam or jelly from en equal amount of fruit. Better Taste and C Colour—Because of the C r short boil the fresh natural taste and colour remain un- spoiled is the fruit, whereas long - boiling affects both taste and colour. Sure Results—Follow the recipes given free with Certo' and you can it be sure of lovely jams fq-e— and jelly. Pur CEkW010M* WSX .f0 s•4 0140 of hot paraffin. when jelly is cold, cover with / inch of hot paraffin. Roll glass to spread par- affin on sides. Malagas and To - keys sett slowly. Requires about 3 pounds grapes. Makes 11 to 12 eight -ounce glasses. ORANGE MARMALADE 3 cups (1112 lbs.) cooked fruit Juice of 1. lemon 6 cups (2 lbs. 10 oz.) sugar 1� bottle (1/e cup) Certo • ,.,,,. Remove rind in quarters. Slice peeled fruit very thin crosswise, removing seeds Thaw cut slices fine, discarding hard centres, Lay rind fleet, and with sharp knife, pare off about 1/2 of white part of rind. Discard these wbltes. Shred yellow rind very thin, add 132 CMOS water and 1/4 teaspoon soda, and cook, eovered, for just 10 aninutes, stirring occasionally. Then add, cut-up fruit and lemon Juice. Simmer, covered 20 min- utes longer. Measure 3 solidly packed cups of this cooked Trutt into large kettle, adding water if necessary .to fill third oup. Add sugar, bring to a toil, and BOIL GENTLY 5 minutes. Remove from fire and stir in Certo. 3ji1r occas- ionally for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly, ' Cover hot marma- lade with film of hot paraffin; when marmaralade is cold, cover with 1/2 inch of hot paraffin. Roll glass to spread paraffin on sides Sometimes sets very slowly. Re- quires, 4 medium oranges. Makes about 3 eight -ounce glasses. RIBBON !CAKE (3 eggs) 3 cusps_ sifted Swans Down Cake Mont' 3 teaspoons baking powder ,2 cup butter or other shortening 11/2 cups sugar 3 egg yolks 1 cup milk 3 egg whites, stiffly beaten % teaspoon cinnamon r I sib teaspoon cloves y4 ,teaspoon mace 144 teaspoon nutmeg 11/2 tablespoons. molasses 1/2 cup raisins, finely cut 32 can figs, finely cut Sift flour once, measure, add baking e, poavder, and sift together three t! Canes. Cream butter thoroughly, add 1) sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add four, alternately with, milk, a stnall amount at a time. Beat atter eaoh addition until smooth. Fold in egg whites. Figs two greased 9 -inch layer pans with two-thirds, of mixture. To remaining mixture, add spices, molasses, and fruit, and pour into greased 9-inetr layer pan. Bake layers in moderate oven (375 de- grees F.) 25 degrees. Put layers togeilier with, Red Currant Jelly. Coyer top and shies with Pastel Jelly Frosting) double recipe). 13c f er Ib OU DO NOT have to learn special recipes for the use of Domestic. Follow the recipes that you have tried and found to be good. , Good for all baking Pastries, Biscuits and Doughnut$ Shop Here For 'Choice Roasts, Steaks PorkOhops & Spr in Lamb 44-4.443.0044,0000e000•a•e00•444*000000.0.00444e4•44. BAEKER BROS. MEAT MARKET Brussels Phone 6 Y"t