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HomeMy WebLinkAboutThe Seaforth News, 1953-09-17, Page 2ABLE clam .Anctttews A Sew words about canning, and especially the canning of 1,egetables, might not be out of place at this time. Perhaps you'd like to know how many quarts of home -can- ned vegetables you can expect from a bushel of fresh produce. Here are a few average yields to be anticipated. Asparagus, 11 quarts; snap beans, 6-8 quarts; beets (without tops). 17-20 quarts; carrots, 16-20 quarts; sweet corn, 8-9 quarts; peas (measured in pods), 12-16 quarts; spinach, 6-6 quarts, and sweet potatoes. 18-22 quarts. 'Vegetables and fruits are best for canning when they are at the peak of ripeness, sound and fresh. Before using jars, exam- ine them carefully and be sure they are free of nicks, rough spots, and sharp edges. s m * Check lids and discard any that are rusty or warped. Wash your jars in soapy water, rinse, and cover with hot water; keep them hot until ready to fill. When using dome lids, pour belling water over them and leave them in water while filling jars. Wash all your vegetables or fruits clean, rinse and drain before cut- ting, peeing, pitting, etc. u k Y When filling jars, leave 1/2. .traeh head space for fruits and most vegetables, but leave 1 inch ler corn, peas, shelled beans and meats. Cover food with hot liquid and run a knife down in- side jar to remove air. a Wipe top of jar, put lid 01) jar and screw band tight (band xnust screw down evenly all the way around). Process immedi- ately. After processing, take calls out of canner and stand them out of a draft and several inches apart until they cool, Coot jars about 12 hours before zemoving bands. Always follow carefully the ;manufacturer's instructions for using your cooker. Allow steam to flow from cooker 10 minutes before closing vent and start counting processing time when The pressure reaches the point needed to give 240° F. At sea level to 2,000 feet above, process at 10 pounds and increase pres- sure for higher altitudes. ° Sweet pickled beets add bright sewer and piquant taste to lun- cheons or dinner the year round. 444* Garnish with them either whole Or sliced or cut into interesting shapes; use them instead of sal- ad for a hurry -up meal; ring them around a meat platter for a decorative frame; top cottage cheese with them or serve them on the side. You'll find dozens of uses for them -and this is the way you make them. ., 4 4 PICKLED BEEF 4 quarts small cooked beets 2 cups sugar 1 teaspoon salt 1 long stick cinnariion 1 tablespoon allspice 3!a cups vinegar 111,. cups water Leave roots and 3 inches of stem on beets, Wash, rinse, cOok and skin beets, Adds sugar, salt and spices (tied in bag) to vine- gar and water. Simmer 15 mi- nutes, Add beets. Boil 5 minutes, Pack hot beets into hot jars. Cover with the hot pickling si- rup. If not enough sirup to cover, add more vinegar. Put dome lid on jar and screw band tight. Process pints and quarts 30 mi- nutes in boiling water bath. 4 4 * While the summer sun is ripening vegetables, think of next winter's cold blasts and storms when a big bowl of steaming vegetable soup will be the best dinner your family can imagine. You can gather into jars the =kin's for this soup right now and add a jar to your meat stock next winter. .4 • 4 VEGETABLE SOUP MIXTURE 5 quarts chopped tomatoes 2 tablespoon salt 2 quarts sliced okra 2 tablespoon sugar 2 quarts corn, freshly cot from cob. Cook tomatoes until soft, then press through sieve to remove skins, Add other vegetables, salt and sugar to tomato pulp. Boil until slightly thick. Put into hot jars. Fasten lids. Process pints and quarts 60 minutes at 10 pounds. Whole -Kernel Corn Choose tender, juicy corn at just the right stage for eating if you want your next winter's canned corn to have that fresh taste. For easy husking, cut both ends from ears; remove silk with a vegetable brush. For whole - kernel corn, cut with a smooth downard stroke at about two- thirds the depth of the kernels. Measure into pan and add lfi as much boiling water as corn, Heat to boiling. Pack hot corn to 1 inch of top of glass jars and Pocket Radio is the Latest -The world's smallest portable radio, measuring six inches wide and 112 inches in thickness, was recently shown. The palm -sized receiver is small enough to be carried in a woman's purse or the breast pocket of a man's suit. The entire battery -powered set weighs less than one pound. CR OSSW tRD PUZZLE ,',CROSS 1. Copied 2 12,'t Indian weight N. '+et herd 91. It ,dy of ',ih.,.,1 wafer i1 9oger 14. Medley 15. teleost 17. Cozy home 18. t,lre up 14. )15 Sly - decorated Ruins 23 -Attempted 26. 1,i r1.:d 27. Faucet 30. Purposes 31. hemi cs of the harvest E2. Foot (comb. .form) .13. Abrin bark 34. American .merit it..% Mistake 76. Reward ton highly 330. Kind of Epinal ,cork 41. Disturb 45. Flailed 46. :subject to authority 48 Masculine name 40 The human rice 00 1 arta of the (not Al.Colts of work 52 Littervoleb 63. Terminates DOWN 1 Winglike 2. Surface a street 3. Pieces out 4, Ridicules 5. Indications 6. Rather than 7. Ras recourse 31. Vanquished to 32. Chore 8. Email boy dignitary Flowering 34. Hawaiian Plant wreath 10. Clenched hood 35. Short jacket 11. Carry 37. Valleys 16.010 38. Closing werde 20. Fish eggs of prayers 22. Diminish 39. Simple gradually - 40. Across 23. River in 43, Black Scotland 43. Vehicle en 24. Long Inlet runners 25. Grand 44. Feminine 28. Puca nickname 29. By means. of 47. 1.0,fnee 1 2 4 4 ",0 6 7 8 a 7Q i2 %%%ei/, 13 � /��i 14 _ _ IPzl ,�,/� , , 28 24 , ,26 e' 27 40 33 ` Mild NW 11111111111111 IIIIIIIIIII 1111111 ®..../ Billy P ■.NN 1111111 .• uswer Elsewhere 011 %his Page Fortune in Gems -'three Tudor roses in real diamonds encrusted on a coronet made from the satin of your wedding gown is an idea from Cartier for your wedding day. Diamonds like these will be part of the $15,000,000 "Stars From the Earth" display in Women's World at the C.N.E., Toronto, which opens August 28th. Baumgold Bros„ the world's largest diamond cutters, are arranging the display and will show rough stones in addition to unset and set diamonds. Van Cleef and Arpels and Birks are lending their high fashion, fabulously expensive pieces. cover with hot cooking liquid, leaving a 1 -inch space at top. Add 1/2. teaspoon salt to pints. Screw on lids, Process at 10 pounds 55 minutes for pints; 85 minutes for quarts, d * Canned Carrots Wash and rinse carrots; cover with boiling water and cook about 5 minutes to loosen skins. Drain and peel carrots. Rinse and either slice or leave whole, whichever you like best. Pack into hot jars. Add 1 teaspoon salt to each quart; cover carrots with boiling water. Put lid on and screw band tight. Process pints 20 minutes and quarts 25 minutes at 10 pounds pressure. o t * Green, Snap, or (Vax Beans Chose crisp stringless beans and wash and drain. Use several waters for washing, lifting beans out each time, Snip off stem ends and break or cut into even pieces. Cover with boiling water and cook 3-5 minutes. Pack hot beans in glass jars. Add 1 tea- spoon salt to each quart; cover beans with boiling water. Put on lid and screw band tight. Pro- cess pints 20 minutes and quarts 25 minutes at 10 pounds pres- sure. (If beans in pods are near shell -out stage, add 20 minutes to processing time.) Keeping Coo in the Kitchen - Some Short Cuts For Warm Days Don't let summer housekeep- ing, cooking, and canning get you down, All this is necessary work that has to be done. But plan to make this summer as easy on yourself as possible. Without shirking the necessary tasks, you ,will be surprised how, much you can save yourself by careful planning, First keep your cooking to a minimum. You can do this and still feed the family well. Learn all the short cuts possible and put them into practice. It is sur- prising how much energy and time you can save when you really try. Plan your marketing more carefully. Make out your menus for at least one week ahead; then you can plan more care- fully what groceries you will need, utilizing any leftovers. Get as many things at one store as possible; this saves having to run all over town for just one or two items. And do as much of your cooking as you can in the cool of the day. I start my main dinner dish at breakfastime. Rice, or any of the macaroni or noodles that make the basis of so many main dishes pr salads, will cook with- out any special attention while I wash the breakfast dishes. I always cook a little more than l will need for that day's eating, for any of these is just as good the second or third day as the first, and can be the foun- dation for a quick pick-up meal. Store in the refrigerator and they are ready to use. Quick Morning Tricks Potatoes may also he cooked in the morning. To save work, fuel, and time, boil enough for several days. With a little in- genuity on your part they can come to the table each time in entirely different form. Serve them creamed, one day, home• fried the next. The third day try Lyonnaise potatoes, a favorite dish in our family. Simply dice the cooked potatoes into small pieces, sea- son with salt and popper, and lightly fry in bacon or ham drip- pings, with plenty of diced green onion in them. Of course, there are many other ways to serve potatoes. Potato salad may be made from the cold diced po- tatoes and is always a favorite, You will find salads can be put together more easily and quickly i;)you keep several kinds of salad greens on hand. I pre- pare them at one time, wash and tuck them into plastic bags, and store in the refrigerator. They will keep crisp this way and are ready to use at a moment's notice, Radishes and cucumbers keep fresh and can float in a bowl of ice water in the refrigerator, where they are readily available, and need only draining and dry- ing. Make a quantity of salad dress- ing at one time. Keep your fa- vorite kind stored in a quart jar in the refrigerator. Then it won't be necessary to make dressing each time you make salad, And keep a variety of cheese on hand. It is wonderful to blend with your salads to give them variety, and also to use in many kinds of sandwich fillings. Stock an Emergency Shelf No kitchen should be without its well -stocked emergency shelf, I find mine one of my greatest cooking time-savers, for it can pinch-hit in many an emergency. On it are packages of prepared pancake, cake biscuit mixes. From them I can quickly stir up most any kind of dessert or hot breads. I also keep cans of tuna fish and crab flakes to be creamed, or to use as stuffing for tomatoes or peppers. I have on hand, too, all sorts of noodles, pars of r8vi- oli, spaghetti sauces, cans of pork and beans, chili, and luncheon meat. Plan your marketing wisely Phu,' in r e Se se.. by BOB ELLIS A few days ago we had the op- porttlnity of attending the An- nual Picnic of Wentworth County Federation of Agriculture which they hold every year in the old Dundee Driving Park. We noted with interest that at last some parts of the Fede- ration of Agriculture are get- ting political minded although not to the extent that they would give all parties equal op- portunities to present their views. Guest speaker at the picnic was the House Leader of the Li- beral Party in the Ontario Le- gislature, Mr. Farquar Oliver, Mr, Oliver's message to the farmers of Wentworth did not • contain much hope for the fu- ture. He maintained that the matter of the lost British mar- kets was it problem not of one party but of all parties. He is of the opinion anyway that Ca- nada's "natural markets" are South of the 49th parallel, Not Desirous Mr. Oliver said that there were two main reasons why Ca- nadian foodstuffs do not go to Britain anymore. Firstly Britain could buy cheaper in other countries. Secondly she did not have enough dollars. We could, of course, buy more from Britain and by this method supply her with the necessary dollars. "But most of the things we could bring over," the Li- beral Leader continued, "are be- ing manufactured in Canada and our manufacturers are not de- sirous to see them imported." No explanation, however, was offered why Canada could im- port farm implements from the United States to the tune of 60 million dollars per year and why it should not be feasible to switch at' least part of these importations to Britain. Somewhere in the back of a farmer's mind the lingering, thought remains that the same manufacturers who are "not de- sirous" to see imports from Bri- tain come into Canada want those goods to come from their parent companies in the United States, Such practice, of course, would be detrimental not only to agri- culture, but to Canadian eco- nomy as a whole, of which agri- culture still is the most import- ant part. Politics .. ? Mr, Oliver congratulated the and you will save yourself hours of running around. Any good re- frigerator will hold supplies for a week. By shopping on the week end you can take advantage of week -end specials when grocer- ies are cheaper. Shop carefully from a thoughtful list and your food dollars will go farther. To make patty shells on the spur of the moment, fit bread slices into a muffin tin and brown in a moderately hot oven. When unexpected guests drop in and there is no dessert in sight you can turn plain bread into cake by this quickie method. Cut slices of white bread into strips, dip into sweetened milk, roll in shredded coconut and bake. Bake your next meat loaf in a tube cake pan. This cuts baking time considerably and you can fill the center with vegetables to make an attractive plate. Eggplant does not need to be peeled. If the skin is left on, the eggplant will keep its shape bet- ter when broiled or fried, and the skin is quite edible. Ten minutes before serving pan-fried chicken, smother it with sour cream. This really gives it an extra delicious flavor and at the same time tenderizes the meat. - From The Christian. Science Monitor, Federation of Agriculture o11the wonderful job it was doing for the farmers from coast to coast by representing their interests in delllitlg with federal and pro- vincial g0Vcrninellts. Ile oleo e1ln'eseed his satis- faction that the Federation as keeping out of polities as he knows from 11ir1 own experience that farmers illi 11 group are net tlucecssful in political action, ily not being affiliated with any one party the Federation, could, aceuording (0 Mr. Oliver put "the full pressure of its weight" on any government. He did not say what the Federation should do if the "pressure o1 its weight" did not impress the government to which it was be- ing epplietd, or no Politics? "Maybe labour would be bet- ter off," Mr. Oliver wondered, "if it would follow . the same course and keep out of politics." He finished his address by say- ing that he understood a poli- tical battle was presently going on and that be did not want to give the impression that he was making a political speech. After listening with due res- pect the ladies resumed their neighbourly conversation and the kids, their races on land and in the water. This column welcomes sug- gestions, wise or foolish, and all criticism, whether constructive or destructive and will try to answer any question. Address your letters to Bob Ellis, Box 1, 123 • 18th Street, New Toronto, Ont. Come On, Bomb! Millionaire bachelor Hal Hayes, a Hollywood building contractor, has built what is claimed to be the world's first atom bomb -proof mansion. This amazing home has a main entrance which is a tun- nel leading to a grotto where a waterfall controlled by a push- button flows over 200 orchids and other exotic blooms. The mansion has a 57 It by 23 ft. swimming pool which is half indoors. In the outside half are floating gardenias and rare trees costing $2000 each, You can dive under an artificial hill, and there is a bridge made from a $5000 curved -palm tree. Swimming under a glass wall, you find yourself inside the house at the foot of a bar. Next to that is a bomb shelter, comp- lete with lead walls, bath, kit- chen. Taps in the kitchen are marked champagne, Bourbon, Scotch and beer. The taps work! %hen you push a .button in the mansion's living -room, a green carpet creeps slowly up the glass wall. It's a black -out curtain. The mansion's roof is built so that it can't cave in, and the whole building is anchored into the ground on three concrete pillars. The millionaire const- ructed it to demonstrate his ideas to other building contractors. U u0idedown to Prevent Peek ng S '5 3 1 b 3 d 0 54 3 3 1 9 O a V 0 1 9 V N 0 9 21 3 N 3 w V V w 2i 3 w 0' a 1 3 1 S 0 9 A V N 3 0 a 1 a 9 3 9 3 a d w V 1 a a 0 N 9 S 1 0 1 s 3 3 N 1 0 0 9 9 3 a 3 a 3 9 V 9 if 3 a 3 r 3 3 21 A V V 1 d V Joust, ust Bavarian , 1953 Style Gay trappings, courageous steeds and two gallant knights meet in a challenge of strength in Landshut, Bavaria. The medieval tourney is part of the authentic colour which recaptures history as the city celebrates its festival "Landshut Royal Wedding," The plciy is held every three years to celebrate the wedding of Duke Georg, the Rich, to the Polish Princess Hedwig in '1475.