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HomeMy WebLinkAboutThe Seaforth News, 1941-07-03, Page 7THURSDAY, JULY 3, 1941 Tested Recipes CHERRY RIPE Varieties of cherries are so entire- ly different they might almost be classed as different fruits—white, red, black to color, with fruit sweet and pulpy or tart and juicy.. Swept cherries, white or black, are excellent far dessert, especially for picnics. Sour red cherries are best cooked. The Consumer Section Marketing Service, Dominion Depart- ment of Agriculture, offers the foli- owing suggestions:— Steamed Cherry Pudding I cup shortening, 1 cup sugar qa cup milk 2 eggs 3 cups flour 3 teaspoons baking powder 14 teaspoon salt ree cups sour cherries Cream shortening and sugar. Add egg yolks. Beat well. Sift flour 'with salt and baking powder. Add alter- nately with milk. Beat well. Add stoned cherries. Lastly fold in well beaten egg whites. Turn into a but- tered mould. Cover and steam 1 hour. Serve with hard sauce to which pitted cberries have been added. Cherry Pie 4 cups sour cherries lee cups sugar 3'1/s tablespoons flour ee teaspoon cinnamon 2 tablespoons butter Pastry Line a 9-1nch pie plate with pastry. Fill with washed, pitted cherries. Mix sugar, flour and cinnamon, Sprinkle over cherries. Dot with butter. Cover with upper crust. Bake at 450 deg. le. for 30 minutes. Reduce to 350 degrees 9'. for 10 minutes. Brown Bread 11e cups whole wheat flour 1 cap cornmeal le cup molasses 12'3 cups sour milk 1 teaspoon salt 1 eup raisins 2 tablespoons butter Mix flour. cornmeal. salt and sugar. Add soda to sour milk. Add to dry Ingredients. Add incl esee, then melted butter. Turn into a buttered loaf pan. Let stand 2e minutes. Bake 1 hour at 350 degrees F. Coffee Cake 2 sups flour 4 teaspoons baking powder 0 tablespoons shortening 24 cup milk 1 egg Topping - 2 tablespoons butter (melted) 1 tablespoon flour 4 tablespoons sugar ee teaspoon cinnamon Mix topping and set aside. Sift dry ingredients of biscuit mixutre. Heat egg and milk. Add melted butter. Pour into dry ingredients. Mix well. Press into well greased round cake pan. Cover with topping. Bake 25 minutes at 400 degrees F. Cut in wedges before removing from the pan.. Serve hot. Serves 6. BRITAIN DELIVERS X Ray Apparatus to Eight Countries In War Time Countries as far apart as China, Iceland, Jamaica, the Malay Straits, Egypt, Finland, India and the British West Indies all had X-ray and electro medical apparatus shipped to them from a single British workshop last Year. The quantity of apparatus in- stalled was greater than ever before, except during 1923 when they sup- plied the Greek Army with a large fleet of mobile X-ray laboratories. Iceland's recent shipment was den- tal X-ray apparatus. An X-ray and shortwave therapy apparatus went to the Civil Medical Hospital, Khar- toum, and £10,000 worth of equip- ment to the radiological and therapy departments of the Public General Hospital, Kingston. Jamaica. Determined on a little straight talk, the mistress entered the kit- chen, "Mary," she said, "1 didn't like the look of the soldier who came here to see you last night." "No, mum," replied the girl. "An' he wasn't what you'd call taken up with you, either. UNINVITED GUESTS The so-called insect problem with which every one of us is to sone de- gree confronted arise.; out of one of the simplest of animal motivations— the search for food. Contention be- tween man and insects arises be- cause in many eases their food is tete :ante and frequently man him. self is the food. To combat thin situ- ation we have turned to selerwe for insecticide weapons. One of the most effective and easi- est to use of all insecticides le the household insert spray. Although the development and widespread use of these sprays has taken place almost entirely within the past two decades, their value in home sanitation and the saving of lives and foodstuffs The World's News Seen Through THE CHRISTIAN SCIENCE MONITOR An IAtternational Daily Newspaper is Truthful—Constructive—Unbiased—Free from Sensational- ism — Editorials Are Timely and Instructive and Its Daily Features, Together with the Weekly Magazine Section, Make the Monitor an. Ideal Newspaper for the Home. The Christian Science Publishing Society One, Norway Street, Boston, Massachusetts Price $12,00 Yearly, or 31.00 a Month. Saturday Issue, Including Magazine Section, 32.60 a Year. Introductory Offer, 6 Issues 25 Cents Name Address SAMPLE COPY ON REQUEST �. 4\tee\\� •Y -\\b\\ THE SFAFORTH NEWS APPROPRIATE JELLIES, FOR MEATS, POULTRY, AND GAME Wath any meat that you may serve there, is a jelly whose flavor and color make it a perfect aecom- paniment,. The following combina- tions are old favorites: Roast chicken with currant jelly, Roast ,turkey with cranberry Jelly, Roast Iamb with paint jelly. Roast pork with cider or grape Jelly, Baked ham with pepper relish. Filet mignon with spiced cran- berry jam. Broiled lamb chops with currant Jelly. Roast goose with apple jelly. Roast duck with orange jelly. Broiled squab with currant jelly. Cold. tongue with pepper relish. from insect depredations cannot be overestimated. Developed originally from a simple kerosene extract of pyrethrum, they have become pot- ent, otent, well•standardized products which can be depended upon to control practically all :of the common insect pests found in or about the home. Pyrethrum, while harmless to hu- man beings, contains one of the most potent • insect -killing compounds known and the search for synthetic materials which would combine its effectiveness with its safety led to the discovery of a new organic comm pound, which when mixed with pyre ethrum, produces Pyrin, the concen- trate Used In many of these sprays. The better sprays on the market are pleasant to smell, non-poisonous and can be used freely without danger of tainting foods or harming house- hold furnishings. Household insect pests have, tilroo.h With OW el- therriselree to rive in • close asanriati ,n with man atal ihn food he liken. .Altltnu.t'it their • ars widely. they ;nay he r i 1 added into two breed in the- open} hilt dap ..1 man and his ?tam: !or f0,1 t i '. ia')l 'ire :1 and. !itni in the ':31ne. 00 the nrst e:la- u. ,.' ;+.'Un'.t. is true- mosquito, T eels swamps. flooded rain poo',:, wan': 'barrels or similar standitt water. 1,Vhen the titer cones . . the nt ,> quit° to feed, ho e'•er. some species :\"tai tly ac far a; eiety mule' te ,Ab tarn a 'blood meal. The search for ibtond ,by an adult female mo:Sgttit) is no idle pastime ibecamee without this kood, high in protein, she cannot lay eggs which will hatch. This fact may be slight consolation to the person who is plagued by these !buzzing hordes but it does explain the moa- quito's ,persistence. :among those insects which .breed entirely within the home, the most prevalent are roaches, 'bedbugs, cloth moths, silverfish and cereal beetles. While they differ widely in their ap- pearance and habits, their continued presence indicates that they have found a source of food suitable for their development. Knowing their ha - Site and food ,preferences, one can u _ually- locate their retreats, very easily and thus achieve quick control. Roaches when. they infest a it. me will eat practica:iy any edihle refuse. either animal or ve:etahie. When. nu- nte:xis. they will :roquent!y dama.te furniture. !either .90•hi-s 1, 3 )k 'oiod- or ether see titer, ma-.er:a:- The rinr Tal iama.re is n the 0,:1nat Material zonsinned. how- ever, 71T`1 from the zontanantation o: Foodstuffs dstut'fs with their roar dor This odor emanate; timed, frsent the Sark dnii w'.tich ,,vile=. from to mou:h of the roach and is esti 'ty the insect to stain its runways. Fs- sentia?ly eropicai in -cots, titer 1' er t, :i'rein humid piaee9 and are cem- m.)nly knows: as vaterau„s heeause they are ::rind m and ar grad •.cagy and steam pipes. They may he- a- i:y eradicate.:! from, h'atne thronah .se of good household in nrto. Am ing the most tet. _.. r,' the ,eu eitoii insects, 'are C??-... :itotls. and caret See:`.e larvae. Th- - in - < e:1 tri.- 3aaelc any _.70 1 .... nishittgs that contai^. woo . hair .ar animal fibres. Frequeetty, .teary in- festations. will. be Eons ... :leer crack- .there a:sa nele 'a,.. .i el; ,-..t and oreanic uta:ter ateere ideal ':+r.•edini viae_. The .' .tis._ ..e of a househaid -._;de at ,.... -of clean:: best method of en;tt-- 3 math -fret is to be s a ei shoele the elesanee a:td sprayed thoroughly ,be0.,re '•a..:., titer away, iC:osele, ruse. aria ,_L es- ble 'er.esit :g 'a« t is th.orouathly eeraye:i _.err ._. or f,7., 'weeks as a preventive Meas re. Lt._rai'sy hundreds dollar: worth 'of home furtiiihings and 'foodstuffs are destroyed or rend- ered ,unfit for use every year. Tolerating insects is not only. ex- pensive ,but it may 'ee- dangerous: (Most of the common insect pests -found in homes are carriers of disease germs or destroyers of property. Now Is The Time For Jam and Jelly ! Sure Results and Economy by Modern Methods —Experi- ence Not Necessary. Experience — hard-earned over a long stretch or years --- used to be necessary to successful jam and Jelly making. And even then the most experienced jam and jelly makers sometimes had failures. Now today—if you use modern methods, and use them correctly— you need not worry about your jellies not setting or your jams be- ing syrupy. For with bottled pectin, you eau control the amount of Jelly - forming substance in your fruit mix- ture. You can even make jams and Jellies out of fruits that could never have been used by the old-fashioned method, because they contained too little of this jellying substance to jell the juice, Bottled pectin is a solution of that part of fruit which makes jelly 'yell." It is a pure fruit product extracted from fruit that has a high content of pectin. refined and concentrated to a standard of jelly -making strength. Added to fruit or fruit juice. even strawberries or pineapples. which are very low in pectin, bottled pectin supplies the exact amount of jellying substance needed. Then too with bottled pectin the jelly -making time le considerably shortened. By the old-fashioned method, about 30 minutes' boiling was required, whereas with bottled pectin a abort boll of 1 minute is sufficient. Bottled pectin is so easy to use and so popular with jelly makers everywhere that maybe you will '$ . m . T PAGE SEVEN nd Jellies Set Perfectly ste Better ... Cost Less . , COTO takes the E55WORKout of JAM and callY MAK/AO QUICK—EAST—For making jam with Certo you give only a one -minute to two -minute full rolling boil—for jelly a half -minute to a minute. ECONOMICAL -SO little juice has time to boil away that you get up to one half more jam or jelly from the same amount of fruit. I855H TASTE—NATURAL COLOU*--In the quick Certo boil jams and jellies retain both the fresh taste and the nat- ural colour of the fruit. SPLENDID RESULTS -- With every bottle of Certo you get tested recipes. Follow them exactly. You'll get good results , .. always! Book of 72 Tested Recipes under label of every CERTO Route 8161 CERTO IS PECTIN EXTRACTEDFROM FRUIT RED Olt BLACK CURRANT J GOOSEBERRY JAM 4 cups (2 lbs.) crushed fruit 71/ cups Cele .lbs,) -sugar lie cup water 2e bottle Certo To prepare fruit, crush thorough- ly or grind about 2 pounds fully ripe fruit; measure Into large kettle. With red eurrauts, add rf cup water; stir until mixture bails. (With black currants, use 3-4 cup water.) Simmer, covered. 15 minutes. Add sugar, mix well. and bring to Li full rolling boil M welcome a few hints on how to per- fect your use of it. 1. Follow the manufacturer's re- cipes exactly. These recipes are based not upon one or two trials, but upon hundreds of trials. The recipes are as trustworthy as It is possible to make them. 2. Use only fully ripened fruit. The recipes are made for use with fruit of mellow ripeness because it makes jams and jellies of the finest flavor, color and texture. 3. Give jellies time to set. They start to set almost as soon as pout- ed. and continue to set more firmly. It is best if the jelly does not set torr firmly during the first e4 !tours, as slow -setting jellies ale always more tender in texture. RED RASPBERRY JAM LOGA:LBERRY JAM 4 cups 12 Ib,) crushed berries 0.2 cups (2% lbs.) sugar ere bottle 11/2 cup) Certo Use only Sully ripened berries. Measure crushed berries and sugar into large kettle. mix and bring to a fall rolling boll over hottest fire. Stir conatanty before and while boil ing. Boil hard 1 minute, Remove from ere and stir in Certo. Then stir and skim by turns for just 5 minutes to enol slightly. to prevent floating fruir. Pour quickly. Cover !tot jam with film of hot paraffin on sides. For a soft. very 00100' .set Use L: CUD less sugar. Require: about 2 quarts berries. Makes e to 10 eight•euiee glasses. STRAWBERRY JELLY RASPBERRY JELLY 4 cups (2 lbs.) juice 71c cups 131.:t lbs.' sugar 1 bottle Certo Tse only fully ripened berries. Crush thoroughly and squeeze through jelly bag. Do not drip over- night a,. uncooked juice ferments quickly. Measure juicy and sugar into large saucepan. stir, and bring to a boil. At once add Certo, stirring eonstantly, and then bring to a full rolling boil and boil hard >,3 minute. Remove from flee. let stand 1 mei- ute, skim. pour quickly. Cover hot jelly with film of hot paraffin; when jelly is cold, cover with le inch of hot paraffin. Roll glass to spread paraffin on sides. Black raspberry jelly sets slowly. Requires about e quarts berries. Makes about 11 8 - Dance :glasses, over hottest fire. Stir constantly be- fore and while boiling. Boll hard one minute. Remove from fire and stir In Certo. Skim; pour quickly, Makes about 11 glasses (6 fluid ounces each) RED OR BLACK CURRANT JELLY 5 cups ('ese lbs.) juice 7 cups 1.3 lbs.) sugar ee bottle Certo With black currants. crush .about " pounds fully ripe fruit; add 3 cups water, With red currants, crush Before the crop of summer fruits about 4 pounds fully ripe fruit: add has arrived. check over the pre - 1 cup water. To prepare juice. bring serving necessities. Your success mixture to a boil. cover, and simmer with jams and jellies will depend a about .3 pounds fully ripe grapes. Simmer pulp, covered, 5 minutes, Reprove seeds by sieving. Chop or grind skins and add to pulp, (Con- cord grapes:eve best color and flavor. If wild grapes, Malagas, or other tight -skinned grapes are used, stem. crush and simmer with Ya cup water 30 minutes. Sieve and meas- ure. Use 4 cups prepared fruit and add juice of 2 medium lemons). Mea- sure sugar and prepared fruit into large kettle, mix well. and bring to a full rolling boll over hottest fire. Stir constantly before and while boil- ing. Boil hard 1 minute. Remove from fire and stir in Certo. Pour quickly. Makes about 11 glasses (6 fluid 00095 each). IMPORTANT DO'S AND DONT'S FOR .TELLY MAKERS DON'T -confine a gentle simmer ing Moil with a full rolling boil as 1pecitierl in more recipes. A full rolling boil fs a high, tumbling boil that cannott be stirred dosses. DO—time the full rolling boil by the clock. DO --cool jams before pouring and -stir them while they are cooling. This helps to prevent floating fruit. DON'T—expose jams and jellies to dust or dampness after they are made. Spoilage is caused by the growth of yeast and mold plants, which are usually carried by dust. Dee clean glasses. new paraffin, and clean covers. Paraffin hot jelly and jam at once, Fill glasses only to within half-inch of top, so that there will be a space between. the paratfln and the tin or paper cover, Store Jelly and jam in a cool, dry place. DO—use a large enough kettle so that your mixture has room enough to boil hard. A kettle of 6 to 8 quart capacity is recommended. If the 6 quart size is used for jam, add s teaspoon butter with sugar to reduce foaming. PREPARING FOR JAM AND JELLY -MAKING ? 1„ minutes. Place in jelly cloth or bag and squeeze uuT juke. Measure sugar and juice juin large saucepan and mix. Bring to a boil over hottest fire' and at once add Certo, stirring constantly. Then bring to a full roil- ing boli and boil hard 12 miuui.e. Retuove from lire. skine pour quick- ly, Makes ah,+ut 11. g?a d fluid •."tures eac'h.1. GRAPE JAM 41_ cups 12r lbs.i prep 7 cups (3 lbs. sugar bottle Certo '1'o prepare fruit. slit, skins from fruit great deal no your equipment es well as the method you use. Here le a list of the various things you wild need: jars, paraffin. labels. rubber bands, large preserving kettle. mea- suring cups. wooden spoon, with long handles, funnels, bowls. sharp knives. and a colander. Your jars Mat be perfect, free from imperfec- tions which would interfere with sealing and the rubber bands must b> new---aeve use rho e from prev- ious yea.' . } Duplicate Monthly Statements We can sp.Ve you money on 3111 and Charge Forms, standard sires to fit Ledgers, white or colors. It will pay you to see our samples. Also best quality Metal Hinged Sec- tional Post Binders and Index The Seaforth News PHONE B4 The World's News Seen Through THE CHRISTIAN SCIENCE MONITOR An IAtternational Daily Newspaper is Truthful—Constructive—Unbiased—Free from Sensational- ism — Editorials Are Timely and Instructive and Its Daily Features, Together with the Weekly Magazine Section, Make the Monitor an. Ideal Newspaper for the Home. The Christian Science Publishing Society One, Norway Street, Boston, Massachusetts Price $12,00 Yearly, or 31.00 a Month. Saturday Issue, Including Magazine Section, 32.60 a Year. Introductory Offer, 6 Issues 25 Cents Name Address SAMPLE COPY ON REQUEST �. 4\tee\\� •Y -\\b\\ THE SFAFORTH NEWS APPROPRIATE JELLIES, FOR MEATS, POULTRY, AND GAME Wath any meat that you may serve there, is a jelly whose flavor and color make it a perfect aecom- paniment,. The following combina- tions are old favorites: Roast chicken with currant jelly, Roast ,turkey with cranberry Jelly, Roast Iamb with paint jelly. Roast pork with cider or grape Jelly, Baked ham with pepper relish. Filet mignon with spiced cran- berry jam. Broiled lamb chops with currant Jelly. Roast goose with apple jelly. Roast duck with orange jelly. Broiled squab with currant jelly. Cold. tongue with pepper relish. from insect depredations cannot be overestimated. Developed originally from a simple kerosene extract of pyrethrum, they have become pot- ent, otent, well•standardized products which can be depended upon to control practically all :of the common insect pests found in or about the home. Pyrethrum, while harmless to hu- man beings, contains one of the most potent • insect -killing compounds known and the search for synthetic materials which would combine its effectiveness with its safety led to the discovery of a new organic comm pound, which when mixed with pyre ethrum, produces Pyrin, the concen- trate Used In many of these sprays. The better sprays on the market are pleasant to smell, non-poisonous and can be used freely without danger of tainting foods or harming house- hold furnishings. Household insect pests have, tilroo.h With OW el- therriselree to rive in • close asanriati ,n with man atal ihn food he liken. .Altltnu.t'it their • ars widely. they ;nay he r i 1 added into two breed in the- open} hilt dap ..1 man and his ?tam: !or f0,1 t i '. ia')l 'ire :1 and. !itni in the ':31ne. 00 the nrst e:la- u. ,.' ;+.'Un'.t. is true- mosquito, T eels swamps. flooded rain poo',:, wan': 'barrels or similar standitt water. 1,Vhen the titer cones . . the nt ,> quit° to feed, ho e'•er. some species :\"tai tly ac far a; eiety mule' te ,Ab tarn a 'blood meal. The search for ibtond ,by an adult female mo:Sgttit) is no idle pastime ibecamee without this kood, high in protein, she cannot lay eggs which will hatch. This fact may be slight consolation to the person who is plagued by these !buzzing hordes but it does explain the moa- quito's ,persistence. :among those insects which .breed entirely within the home, the most prevalent are roaches, 'bedbugs, cloth moths, silverfish and cereal beetles. While they differ widely in their ap- pearance and habits, their continued presence indicates that they have found a source of food suitable for their development. Knowing their ha - Site and food ,preferences, one can u _ually- locate their retreats, very easily and thus achieve quick control. Roaches when. they infest a it. me will eat practica:iy any edihle refuse. either animal or ve:etahie. When. nu- nte:xis. they will :roquent!y dama.te furniture. !either .90•hi-s 1, 3 )k 'oiod- or ether see titer, ma-.er:a:- The rinr Tal iama.re is n the 0,:1nat Material zonsinned. how- ever, 71T`1 from the zontanantation o: Foodstuffs dstut'fs with their roar dor This odor emanate; timed, frsent the Sark dnii w'.tich ,,vile=. from to mou:h of the roach and is esti 'ty the insect to stain its runways. Fs- sentia?ly eropicai in -cots, titer 1' er t, :i'rein humid piaee9 and are cem- m.)nly knows: as vaterau„s heeause they are ::rind m and ar grad •.cagy and steam pipes. They may he- a- i:y eradicate.:! from, h'atne thronah .se of good household in nrto. Am ing the most tet. _.. r,' the ,eu eitoii insects, 'are C??-... :itotls. and caret See:`.e larvae. Th- - in - < e:1 tri.- 3aaelc any _.70 1 .... nishittgs that contai^. woo . hair .ar animal fibres. Frequeetty, .teary in- festations. will. be Eons ... :leer crack- .there a:sa nele 'a,.. .i el; ,-..t and oreanic uta:ter ateere ideal ':+r.•edini viae_. The .' .tis._ ..e of a househaid -._;de at ,.... -of clean:: best method of en;tt-- 3 math -fret is to be s a ei shoele the elesanee a:td sprayed thoroughly ,be0.,re '•a..:., titer away, iC:osele, ruse. aria ,_L es- ble 'er.esit :g 'a« t is th.orouathly eeraye:i _.err ._. or f,7., 'weeks as a preventive Meas re. Lt._rai'sy hundreds dollar: worth 'of home furtiiihings and 'foodstuffs are destroyed or rend- ered ,unfit for use every year. Tolerating insects is not only. ex- pensive ,but it may 'ee- dangerous: (Most of the common insect pests -found in homes are carriers of disease germs or destroyers of property. Now Is The Time For Jam and Jelly ! Sure Results and Economy by Modern Methods —Experi- ence Not Necessary. Experience — hard-earned over a long stretch or years --- used to be necessary to successful jam and Jelly making. And even then the most experienced jam and jelly makers sometimes had failures. Now today—if you use modern methods, and use them correctly— you need not worry about your jellies not setting or your jams be- ing syrupy. For with bottled pectin, you eau control the amount of Jelly - forming substance in your fruit mix- ture. You can even make jams and Jellies out of fruits that could never have been used by the old-fashioned method, because they contained too little of this jellying substance to jell the juice, Bottled pectin is a solution of that part of fruit which makes jelly 'yell." It is a pure fruit product extracted from fruit that has a high content of pectin. refined and concentrated to a standard of jelly -making strength. Added to fruit or fruit juice. even strawberries or pineapples. which are very low in pectin, bottled pectin supplies the exact amount of jellying substance needed. Then too with bottled pectin the jelly -making time le considerably shortened. By the old-fashioned method, about 30 minutes' boiling was required, whereas with bottled pectin a abort boll of 1 minute is sufficient. Bottled pectin is so easy to use and so popular with jelly makers everywhere that maybe you will '$ . m . T PAGE SEVEN nd Jellies Set Perfectly ste Better ... Cost Less . , COTO takes the E55WORKout of JAM and callY MAK/AO QUICK—EAST—For making jam with Certo you give only a one -minute to two -minute full rolling boil—for jelly a half -minute to a minute. ECONOMICAL -SO little juice has time to boil away that you get up to one half more jam or jelly from the same amount of fruit. I855H TASTE—NATURAL COLOU*--In the quick Certo boil jams and jellies retain both the fresh taste and the nat- ural colour of the fruit. SPLENDID RESULTS -- With every bottle of Certo you get tested recipes. Follow them exactly. You'll get good results , .. always! Book of 72 Tested Recipes under label of every CERTO Route 8161 CERTO IS PECTIN EXTRACTEDFROM FRUIT RED Olt BLACK CURRANT J GOOSEBERRY JAM 4 cups (2 lbs.) crushed fruit 71/ cups Cele .lbs,) -sugar lie cup water 2e bottle Certo To prepare fruit, crush thorough- ly or grind about 2 pounds fully ripe fruit; measure Into large kettle. With red eurrauts, add rf cup water; stir until mixture bails. (With black currants, use 3-4 cup water.) Simmer, covered. 15 minutes. Add sugar, mix well. and bring to Li full rolling boil M welcome a few hints on how to per- fect your use of it. 1. Follow the manufacturer's re- cipes exactly. These recipes are based not upon one or two trials, but upon hundreds of trials. The recipes are as trustworthy as It is possible to make them. 2. Use only fully ripened fruit. The recipes are made for use with fruit of mellow ripeness because it makes jams and jellies of the finest flavor, color and texture. 3. Give jellies time to set. They start to set almost as soon as pout- ed. and continue to set more firmly. It is best if the jelly does not set torr firmly during the first e4 !tours, as slow -setting jellies ale always more tender in texture. RED RASPBERRY JAM LOGA:LBERRY JAM 4 cups 12 Ib,) crushed berries 0.2 cups (2% lbs.) sugar ere bottle 11/2 cup) Certo Use only Sully ripened berries. Measure crushed berries and sugar into large kettle. mix and bring to a fall rolling boll over hottest fire. Stir conatanty before and while boil ing. Boil hard 1 minute, Remove from ere and stir in Certo. Then stir and skim by turns for just 5 minutes to enol slightly. to prevent floating fruir. Pour quickly. Cover !tot jam with film of hot paraffin on sides. For a soft. very 00100' .set Use L: CUD less sugar. Require: about 2 quarts berries. Makes e to 10 eight•euiee glasses. STRAWBERRY JELLY RASPBERRY JELLY 4 cups (2 lbs.) juice 71c cups 131.:t lbs.' sugar 1 bottle Certo Tse only fully ripened berries. Crush thoroughly and squeeze through jelly bag. Do not drip over- night a,. uncooked juice ferments quickly. Measure juicy and sugar into large saucepan. stir, and bring to a boil. At once add Certo, stirring eonstantly, and then bring to a full rolling boil and boil hard >,3 minute. Remove from flee. let stand 1 mei- ute, skim. pour quickly. Cover hot jelly with film of hot paraffin; when jelly is cold, cover with le inch of hot paraffin. Roll glass to spread paraffin on sides. Black raspberry jelly sets slowly. Requires about e quarts berries. Makes about 11 8 - Dance :glasses, over hottest fire. Stir constantly be- fore and while boiling. Boll hard one minute. Remove from fire and stir In Certo. Skim; pour quickly, Makes about 11 glasses (6 fluid ounces each) RED OR BLACK CURRANT JELLY 5 cups ('ese lbs.) juice 7 cups 1.3 lbs.) sugar ee bottle Certo With black currants. crush .about " pounds fully ripe fruit; add 3 cups water, With red currants, crush Before the crop of summer fruits about 4 pounds fully ripe fruit: add has arrived. check over the pre - 1 cup water. To prepare juice. bring serving necessities. Your success mixture to a boil. cover, and simmer with jams and jellies will depend a about .3 pounds fully ripe grapes. Simmer pulp, covered, 5 minutes, Reprove seeds by sieving. Chop or grind skins and add to pulp, (Con- cord grapes:eve best color and flavor. If wild grapes, Malagas, or other tight -skinned grapes are used, stem. crush and simmer with Ya cup water 30 minutes. Sieve and meas- ure. Use 4 cups prepared fruit and add juice of 2 medium lemons). Mea- sure sugar and prepared fruit into large kettle, mix well. and bring to a full rolling boll over hottest fire. Stir constantly before and while boil- ing. Boil hard 1 minute. Remove from fire and stir in Certo. Pour quickly. Makes about 11 glasses (6 fluid 00095 each). IMPORTANT DO'S AND DONT'S FOR .TELLY MAKERS DON'T -confine a gentle simmer ing Moil with a full rolling boil as 1pecitierl in more recipes. A full rolling boil fs a high, tumbling boil that cannott be stirred dosses. DO—time the full rolling boil by the clock. DO --cool jams before pouring and -stir them while they are cooling. This helps to prevent floating fruit. DON'T—expose jams and jellies to dust or dampness after they are made. Spoilage is caused by the growth of yeast and mold plants, which are usually carried by dust. Dee clean glasses. new paraffin, and clean covers. Paraffin hot jelly and jam at once, Fill glasses only to within half-inch of top, so that there will be a space between. the paratfln and the tin or paper cover, Store Jelly and jam in a cool, dry place. DO—use a large enough kettle so that your mixture has room enough to boil hard. A kettle of 6 to 8 quart capacity is recommended. If the 6 quart size is used for jam, add s teaspoon butter with sugar to reduce foaming. PREPARING FOR JAM AND JELLY -MAKING ? 1„ minutes. Place in jelly cloth or bag and squeeze uuT juke. Measure sugar and juice juin large saucepan and mix. Bring to a boil over hottest fire' and at once add Certo, stirring constantly. Then bring to a full roil- ing boli and boil hard 12 miuui.e. Retuove from lire. skine pour quick- ly, Makes ah,+ut 11. g?a d fluid •."tures eac'h.1. GRAPE JAM 41_ cups 12r lbs.i prep 7 cups (3 lbs. sugar bottle Certo '1'o prepare fruit. slit, skins from fruit great deal no your equipment es well as the method you use. Here le a list of the various things you wild need: jars, paraffin. labels. rubber bands, large preserving kettle. mea- suring cups. wooden spoon, with long handles, funnels, bowls. sharp knives. and a colander. Your jars Mat be perfect, free from imperfec- tions which would interfere with sealing and the rubber bands must b> new---aeve use rho e from prev- ious yea.' .