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Home My WebLink AboutThe Huron Expositor, 1945-07-27, Page 6• !:4'.$.$$ • Pl.$$•••• • $.„ Akers! The adage:. Wliat yOU do but the way t,',Siselde- true for waking jam SA. Tines) when fruit, sugar and valuable. Every pre- g-Eleasseaa. for the past ten years Ne. beers advising homemakers t� make a good jellied product. YOU have mislaid your clipping, $, P.- las e, request for "Hints on Jam 'This year we are pointing out the illreciantions in the use of pectin and pectin crystals: Consider- ing the results of last year's tests „along with the instructions of a re- liable manufacturer of this product. We have determined , measurements to be of particular importance. This "sure -pure" jam is really not any more expensive than the old -fashions ed boiling of a combination of fruits and sugar. Another reason for us- ing the commercial pectin method is the poorer quality of fruits this year. • sb V assummut 4041,113 4/0411M46, &AKE TOW HOMO HOTEL WAVERLEY SPADAIA AVL COLIAGS SL A RATES A roma show WHOLERho - $3.5111 NELL. DOW oars ignineCTED RAO - S7.00 SONTSEEDNI soineentnt- wane PO! WHIN LOCATED POLDER MIXING HOTEL DISTANCE Vilisilowns. Also remember—the Only fruits which possess properties for jellying with- out the addition of another -fruit to balance low acid or hew pectin cou- tent are sour apples, currants, goose- berries, grapes and tart plums How To Make Jam With Pectin • Crystals 1. Select fully ripened fruit of good flavour and colour, and prepare exactly 'as directed. 2. Wash, scald and drain glasses and covers. Melt paraffn in a small pot over hot water. 3. Measure sugar into a dry dish to be added later. Measure prepared fruit into a five or six quart kettle.. If there is a slight shortage of pre- pared fruit, fill last cup or fraction of cup with water. Use same stand- erd 8 -ounce measuring cup, level full, for both sugar and fruit. • 4. Place kettle containing measur- ed fruit on large ,element turned high. Add commercial pectin crystals, mix well and bring to a boil, stirring con- stantly with wooden spoon. As soon as mixture boils hard, pour in sugar, stirring constantly. Continue stirring and bring to a full rolling boil; then boil one minute by the clock. A full rolling boil is a tumbling, steaming boil that cannot be stirred down. 5. Remove friars] stove, skim rap- idly with metal spoon and ladle out immediately. Leave one-half inch space at top of each -jar. Cover jam ai once with one-eighth inch melted u -ax. When cool, cover with more. wax or tin covers. Store in cool, dry place. Note: Do not double recipes. Do not vary ingredients or method of preparing fruit. Boil exactly one min- ute. Do not use any commercial pec- tin to try to remedy a jam or jelly mix which does not jelly. . When recipe specifies simmering .3 "Our Family Regulator is DR. CHASE'S KIDNEY- plus" LIVER $ time, bring mix to boil, reduce heat, cover and simmer. (Oh large closed element turn to off). Raspberry Jam (10 glasses) 2 quarts raspberries 6 cups or 2 lbs. 10 oz. sugar 1 box pectin crystals. Crush thoroughly or grind fully rine red or black raspberries. Part of pulp may be sieved if fruit is too seedy. Measure crushed fruit with standard cup to make 4% cups, add- ing water to make full amount if nec- essary. Put in a large kettle and bring to a boils add exact amount of sugar. Add pectin crystals and stir constantly. Keep boiling one min- ute. Then bottle, cool and seal. Red Currant Jam , (13 Glasses) - 3 lbs. or 2 qts. red currants 3 lbs. or 7 cups sugar 1 box pectin crystals. Crush thorou,ghly. Sieve one-half of pulp if desired. Measure fruit. There should be 6 cups or 3 pounds. If not exact amount, make up by ad- dition of water. Process according to general directions for pectin jams. FACTORY -SPECIFIED LUBRICATION MEANS N7g.ree-7AMPZIMM rians AND AT OB111113 The GENERAL MOTORS DEALER near you knoWs the correct lubrication for 4 e all makes of cars and trucks. Re knows that some vehicles require up to twelve different' kinds of lubricant with as many as thirty-five kints to lubricate. Xake no chances— the wise pre- caution is to go to your GENERAL MOTORS DEUER regularly for wiped Lubrication Senice. MOTORS CHEVROLET • PONTIAC • OLDSMOBILE. BUICK • CADILLAC CHEVROLET and GMC TRUCKS • PQAPc-#1154'. 3 Miow fb, tin$ eryste,le. •Ush, 3hex•oughly aakl. plaice eltre Of ettptleor 2% PoUnde prepared $frhit, ,,:s1.04;fk up any tractiffil eg anilotint -r-441.0red by adding W'ater. • -,, FellOve Pag, eNplicit directiests for has ing Coal pectin. Take a Tip 1. A feod chopper is convenient for crnelitiog fruit. 2.. 11Se, new paraffn; old paraffn often cattsge, spoilage. 3, If sugar is weighed, weigh fruit also. 4. Add asse-quarter teaspoon -but- ter to reduce foaming at time .of add- ing sugar. 5. Use Metal spoon to skim jam rapidly. • Anne Allan invites you to write to her 0/o The Huron Expositor. Send in your Suggestions on homemaking problems and watch this -column for replies. Others Are Asking Q.: How much has the cost of living increased in Canada since price control was effected and what was its rise from the beginning of the war to price -control? A.: The cost of living index du Canada compiled by the Dominien Bureau of Statistics shows an in- crease of 3.8 points since December, 1941, when price control was effect- ed From the outbreak of the war to price control the index rose 15 points. * Q.: Can you tell me why the Pric- es Board/requires dealers to have a permit to slaughter cattle? A: Chiefly so that a complete re- port may be kept at all times of the meat $Supply in Canada and to frus- trate possible black market opera- tions at a time When meat is urgent- ly needed for home consumption and to fill commitments to the United Kingdom and UNRRA. * * * Q.: How do I apply for rations for my seasonal farm hells? A.: You apply in person or write to your local ration board for form 1B -77A for transient farm labor. You complete this, return it to the ration board and you will receive documents entitling you to the permitted rations. * * * Q.: W111 fo. e included in the lists of meats to be rationed. in Can- ada? A.: Under present conditions it is not the intention of the Ration Ad- ministration to ration either poultry or fish when meat rationing is effect- ed. * * Q.: How much- sugar is allowed breweries and distilleries in Canada? A.: No sugar is used by brewing and distilling industries in this coun- try. * * * . Questions on arty -regulations of the Wartime Prices and Trade Board will be answere&i if submitted to tbe In- formation. Branch, Wartime Prices • and Trade Board, Federal Building. London, Ont, Potato Prices The seasonal drop in ceiling prices,. of potatoes becomes effective on July 31st, according to an announcement by W. Ilarold McPhillips, prices and supply representative for the War- time Prices and Trade Board in Western Ontario. Ceiling prices for sales by farmers to -consumers' is 2:89 a 75 -pound bag, 64 cents as 15 - pound basket and 43 cents a 10-poung: basket. to these ceiling prices may be added the freight -from Harrow to the market in which the potatoes are sold. This additional charge must not exceed 40c a hundred pounds. • Sugar For Canning Rural housewives are urged by Mrs. John D. Detwiler, Western Ontario 'Chairman of the Consumer Branch, to budget the spending of their sugar for canning coupons so that they will have supplies when large fruits xipen later in the season. "All extra preserves coupons de- clared valid for the purchase of sugar for canning are now good," Mrs. Det- wiler pointed out, "and there is a daeger that housewives, both urban and rural, may use the sugar for pur- poses other than canning. 1 wce,?Id strongly recommend that housewives budget their sugar to meet the _needs of their entire season's preserving arid canning program" On -the aver- age the rural housewife 'cans and preserves a greater proportion of her supplies than the urban woman,. who buys commercial products. Mrs. Det- wiler stressed that preserves coupons are good for the purchase of one-half pound of sugar. Including those cou- pons declared valid fpr sugar for can. ning the total ntlittibel• of preServes coupons now valid 'Would entitle each ration book bolder -to 19 Pounds of stgax itt addition to the regular &agar ratiOntrwe prearees 'CISITlicine be- come *slid inoritillY.$ ' se;.' stse ' XeePing the delicate V9192", 714‘112Vr" 92' Of vegetablee like" •preserving the ;fragra.aee and shade of fresh -out flowers Or the flower ihew, A few ideas for Ilitskilig V10:4 tr491' eughly tempting Witbont •Maiting in - roach; into the butter rations are giv- ea by the Comiumer Section of the Departsnent of Agrtellitttre„ Pickle little whole beets and keep, on hand for later reheating with the thickened vinegar served as a sauce. Use a dash of \vinegar on hot spin- ach or shredded cabbage 'itod butter won't be missed, Try cheese sauce on, green beaus, baby carrots, summer squash and cabbage, as well as on -cauliflower. Use a minimum of water for 000k- ing and serve vegetables rich in flav- or, color and food. value. Tasty vegetables such as given iu the recipes which follow give a lift to any meal. Panned Vegetables 1 cup small whole radishes 41.1, cup silced onion. . 4 cups cubed raw potatoes 2 cups sliced carrots 2 tablespoons fat % cup water % teaspoon salt 1/4 teaspoon pepper -• 1/ cup milk Prepare vegetables. Melt fat ni frying pan, add vegetables, water, salt and pepper. Cover and• nook 20 minutes. Add milk, cook uncovered five. minutes. Serve hot. -Six serv- irgs. String Beans With Mustard Sauce 1 lb. string beans (3 cups cut) 1/4 Cup chopped onion 1% cups boiling water 1/2 teaspoon mustard 1 teaspoon flour 1 'teaspoon sugar 1/2 teaspoon salt 1 egg yells 1 tablespoon vinegar. Cook beans and onion,in boiling salted water closely covered, until tender, about 30 minutes. Meanwhile mix mustard, flour, sugar and salt; add beaten egg yolk. Drain beans reserving liquid. Add liquid with the vinegar to egg mixture. Cook slow- ly, stirring constantly until thicken- ed. Add beans and reheat. Six serv- ings. Squash Casserole - Arrange alternate •layers of sliced summer squash and thinly sliced on- ion in a .greased casserole, sprinkling each layer with salt, 'pepper and a little flour. Cover casserole and bake in a moderate oven, 35!) deg. F. until squash is tender, about thirty minutes. /1/40 GOOROVEAR NOW AS ALWAYS YOUR BEST BUY HERE'S WHY! 20 years' experience with syntberic rubber. 40 years of research and experience in building millions more tires than any other tire manufacturer. That's why the name "Goodyear" is your best guide to tire value. If you are eligible for new tires . see us today!. GOOD Y raw— EAR SEAFORTH MOTORS. 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