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HomeMy WebLinkAboutZurich Herald, 1952-07-03, Page 7TAMA TAINS The jam and jelly -making seasons aren't here yet, but it won't be long now, the way the weeks seem to fairly whiz b; So a few hints and recipes along this line might be worth publishing, worth your cutting out and saving too, For what is more satisfying, when cold weather comes again, than to have a cupboard, or shelves, well stocked with jams and jellies —the real "home-made" kind? Of course, you want to be sure that your jams and jellies will be clear and bright in color ... fresh in flavor end "set" just the way you want them. There's nofun in a failurel That's one of the big reasons why more and more wom- en each year are corning 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. All yon need lo do, is follow exactly the printed instructions. Of course, any good cook will immediately see an a lditional 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. * * * Bottled and 'c.ystal pectin are natural fruit pectin, in concentrated form, By using them you are able to jell all fruits—even thore which were once thought to be poor jell- ing fruits. You can use your fruits at their rich -flavored, rich -colored, frilly -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 making —there's no testing for "done-ness" or no fear of your jams or jellies not setting. * * * STRAWBER' Y JAM 4 cups (2 Ibs.) prepared fruit 7 cups (3 lbs) sugar / bottle liquid fruit pertir To prepare fruit. Cru:l- 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 sai.ic .pen. To make jani. Add sugar to fruit in saucepan and mix wed:. 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- ly into glasses. Paraffin at once. Makes about 10 six -ounce glasses. * * * RED RASPBERRY JAM 4 cups (2 lbs.) prepared fruit CIA cups (23 lbs.) sugar bottle liquid fruit pectin To prepare fruit. Crush thos oughly about two quart fully ripe berries. (If desired 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 nai, well. Place over high heat, b ing to :t full roll- ing boil and boil hard one minute, stirring constantl. Remove . from beat 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 10 six -ounce glasses. * * RED RASPBERRY AND CURRANT JELLY 47,/ cups (21/2 lbs.) juice 7 cups (3 lbs.) sugar 1 bottle liquid fruit pectin To prepare juice Crush thor- oughly abot.t 1/ pounds fully ripe currants. Add half cup water; bring to a boil. Crush thoroughly about :t/ quarts fully ripe :aspbersres. ci u to Shady 41d 7aihick BY EDNA. MAW THE E playclothes in your summer wardrobe should be able to take it. They ou , T xe should, h ld 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. Once these basic requirements are well in mind, look for playclothes that provide the ° most fashion for your money with the maximum in comfort and freedom -of - action. You'll find many such clothes this year; designers have gone all-out to do sun fashions that are different, that are flattering, that hide figure defects. The skort, 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 skort 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. *r--' Pop -over shirt in express stripes has a V-shaped turtle,- neck urtle-neck yoke. Shirt is worn with tapered pedal pushers for smart arveralB This denim short, a corn- --y› binatiion skirt -and -short, mini- mizes hiplines. rave-sirli^t but- tons across each, hip, revealing shoabr frank marl harp nni3v. • Place fruits in jelly cloth or bag and squeeze out juice. 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, skins, pour quickly into glasses. Paraffin and cover. Makes about 11 six - ounce glasses. GOOSEBERRY JELLY 51/2 cups (23/4 lbs.) juice 7 cups (3 lbs.) sugar 1 box powdered fruit pectin To prepare juice, crush thor- oughly or grind about 4/ lbs. or 3 quarts fully ripe gooseberries. Add one cup water, bring to a boil and simmer, 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 full rolling boil, and boil hard half minute. Remove from heat, skim, pour quickly. Paraffin hot jelly at once. Makes about 12 glasses (6 fluid ounces each). * * * CUCUMBER MARMALADE 2/ cups prepare 1 cucumber 3/ cups (11/2 lbs.) sugar 1 box powdered fruit pectin 1/2 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 2/ 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 turtle for 5 minutes to cool slightly, to prevent floating particles. Ladle 55 5 X iI 55 55 Threads Her Way Through Constitution—Ann Necchi, 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. WILD STRAW 1 ERRIES From Countryman's Year, by Haydn S. 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 nearer the 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 from no less a source than Shakespeare's Richard I1I that he asked the Bishop of Ely to send for some of them from 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 'fo-rest. 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 (21/2 lbs.) prepared fruit 7 cups (3 lbs.) sugar r/ bottle liquid fruit. 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 half of white part. With a_sharp knife or scissors slice remaining rind very fine. Add 1/2 cup water and / teaspoon soda; bring to a boil and simmer, cov- ered, 10 minutes, stirring occasion- ally. Cut off tight skin of peeled fruit and slip , rip out of each section. Add pulp and juice to tin - drained cooked rind and simmer, covered, 20 minutes longer. Crush fruits and measure a cups into a verylarge saucepan. To make the marmalade. :td1 sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil sand 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 7/ cups (3% lbs.) sugar 1 bottle liquid fruit pectin To prepare fruit, Removi skins in quarters froinn one orange and 'one lemon. Lay quarters fiat; shave off anti discard about half of white part. With a sharp knife, slice re- maining rind very fine. Add 44 cup water and 1-16 teaspoon soda; bring to a boil and simmer, cov- ered, for ten minutes, stirring oc- casionally. Cut off tight skin of peeled fruit and slap pulp out of each section. Add pulp, juice and 2 tablespoons lemon juice to un- drained cooked rind and simmer, covere ', 20 minutes longer. Peel and pit about 1/ 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.nnix 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. How Far `Foes A Fly Fly? Scientists attached to the public health service in Cincinatti, Ohio, have just discovered the answer to this question. They subjected bun- dred3 of flies to radio -activity. And they discovered that a fly often wanders for eight miles to find food. That was Li the United States. In Britain it bas 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 fine red powder was sprayed down on then. When all 4t -ere well 'coloured they 'mere 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 Britain shows that in the open air a fly rarely flies more than ten or twelve feet above the ground. And flies in America are never seen above the first storey of a skyscraper. $30,0 >'I 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, Mr. 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 $30,000, his chess rarities were often in danger during the war -time blitzes. So Mr. Hammond had a brainwave. He bought two dozen metal dustbins, filled them with sand, and packed his treasured chestmen inside. Des- pite narrow squeaks, they survived without a casualty. Fish, mandarins and mice appear as chessmen in an assortment which includes exquisite pieces carved for Eastern princes and chess char- acters from history. There are examples fashioned in Venetian glass, bone, bronze, alabaster, ivory and wood. Giants of the collection are Oriental sets in which the major pieces stand more than a foot 1 high. In contrast are the simpler, rounded Mohammedan cbessmeu5 made as mere symmetrical shape$ to conform to the Moslem injunc- tion against handling images. The earliest sets are about 300 years old. In a fine Delhi set of 1790, chess- men representing troops of the Bri- tish East India Company face chessmen natives. A relic of the Franco-Prussian war is one in which likenesses of Napoleon III and the Empress Eugenie confront Wil- liam, Kng of Prussia, and his queen. A set made during the last 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 in 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 ig Policemen "Out-of-date" Now? Mr. F. J. Crawley, former Chief Constable of Newcastle -on -Tyne, states that the massive, mountain- ous policeman of the present day is out of date, and that the efficiency of the force would be increased by compact, physically - conditioned men 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 Dt&e of Wellington and Lord Roberts all measured less than average height. MERRY MENAGERIE 6-26 &M. 9r1NC'r "Just out of curiosity, Mom ...` Are you standing tip or sitting down?" "Chum" Chummy—Probably the only Marine able to do the native folk dance, "Chum," is Staff Sgt. Raymond Harlem, left. The 23 -year-old Leatherneck decided to learn while on liberty fronro a nearby airbase, so he joined in the fun with a group of Korean villagers. }3y Arthur Pointer