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HomeMy WebLinkAboutThe Huron Expositor, 1945-08-24, Page 6777 04 elnernalters! search is for sugarless recipes for %Yea. More than ever this year, • , Mayst-tonst be found to store vege- ,,,, suela as cueumbers, pickling • rvnions and beets without sugar. Since pickles. make a plain entree very tempting, we list a few recipes, that may be helpful. , Uncooked Mustard Pickle 1 gallon cider vinegar 1 cup salt 4 ounces white mustard seed 1 ounce of tumeric 14 lb. dry mustard 1 teaspoon cayenne pepper • 2 cups brown sugar Saccharine- (two 1/4 -grain tablets) Cucumber Onions Cauliflower, etc. • Combine vinegar and fiavorings. • Cut prepared vegetables in suitable sizes and place in the liquid. Cover with heavy plate to keep vegetables under liquid. The longer the vege- tables are left in the liquid, the bet- ter the flavor. Stone or glass jars are desirable, Piccalilli 1 peck green tomatoes 6 green peppers 6 onions 1 eup salt 1 cup horseradish 1 cup sugar 1 tablespoon cloves 1 tablespoon cinnamon 4 tablespoons allspice Vinegar. Chop the tomatoes, peppers and on- ions very fine. Stir all together with the salt, and let the mixture stand over night: In the morning pour off water, add the remaining ingredients and cover with vinegar. Cook on ele- ment turned Low until tender, tast- ing at the last, and adding more salt if needed. Seal in clean, hot jars. Pickled Horseradish 1 cup grated horseradish 2 tablespoons white sugar irey tea.spOon salt 3cups cold vinegar. To the grated horseradish add the sugar, salt and vinegar. Mix well and seal in clean, cold jars. Pickled Onions 'eel small onions until the white is reached. Scald in strong salted water„(4 tablespoons salt to one quart water), then drain. Pack in jars and sprinkle white mustard and pepper over the, onions. Cover them with boiling hot vinegar. When cold, put' in. clean, cold jars and seal. One tablespoon of salad oil may be added to .the top of the mixture. * . Take a Tip 1. White onions, cabbage and cauliflower tend to keep their.color if cooked in water to which has been added 1/2 teaspoon cream of tartar. This softens the water. 2. There•are two ways to prevent pickle sauce from burning as it be- gins to thicken—slip an old tin pan under the preserving keittle during the last lin hour of cooking. If you have to leave the kitchen for any 1130 Viendett4nall/0 af degree oven, leaving the door Substitute two AMP table$,P0Onstljflgee& ' Retetv fastening norke iltto ))ott- les, boil them for live minutes to soften, Then, while hot, press them into betties. The corks will fit tight- ly N‘ )10.11 C014,A • , * * The Question Box Mr .1. R. asks: "What is the art of making perfect fried chicken? Please give detailed directions." Answer.: Good fried chicken de- pends. upon: Thorough coating of tiour, browning, rich gravy and cook- ing until teuder. Disjoint 3 to 31/2 lb. frying chicken, cutting breast in two parts. Each piece needs its sec- tion of skin to keep it from drying. 131end 1% tablespoons salt, lin table- spoons paprika to one cup flour, and pat into the washed pieces—save left- over flour for gravy. Heat %-incn of melted fat in skillet until it will sizzle a drop of water. A nine -inch skillet will require two-thirds cup fat. Start meaty pieces first; then brown small pieces. Do not crowd while browning. When browned on oth sides, add two or three table- spoons Of water and cover tightly, Cook about 50 to 60 minutes on a large electric element turned to low. Lift out chicken, drain off excess fat in pan. Make a paste of 2 table- spoons fat and two tablespoons flour, blend in pan over. low heat. Stir in two cups boiling water or giblet stock and cook 10 minutes. Pour over the hot platter of fried chioken. Anne Allan invites you :to write to her c/o The Huron Expositor, Send in your suggestions on homemaking problems and watch this column for replies. Canning Tomatoes The luscious flavor of tomatoes fresh -plucked from the vines is the special pleasure of the hdime garden- er. Capturing and preserving this goodness and storing it away for win- ter months—this process is the fine art of home canning. Tomatoes are A cream separator, as well as a tractor and new machinery, were purchased by W. S. Cowan from the proceeds of his first year's crop. A casualty at Dieppe, -Cowan was established on his own farm under the Veteran's Land Act. easily canned and are a boon to win- ter meal planning. Extensive experiments have been carried out by the Consumer Section of the Dominion Department of Agri- culture, to determine the best meth- ods of preserving flavor, ,color and food value. The following recom- mendations are made as ,a result of these tests: " Use plain tin cans, not enamel, for tomatoes, as the latter give a product of poor color, impaired flavor and low vitamin content. • Do not use narrow -necked bottles of the type in -which vinegar is sold, for tomato juice. A high rate of spoilage and loss of vitamin content resulted with these containers., In filling containers allow one-quar- ter inch headspace at the top of tin cans, screw top and spring top seal- ers, and one-half inch at the top of vacuum type sealers. Tomatoes.—Solid Pack Blanch, remove 'stem end and peel tomatoes. 'Cut large tomatoes in quarters or leave small ones whole.. Pack in clean hot sealers, pressing down until the tomatoes are covered with their own juice. Add one-half teaspoon salt to pint containers, and one teaspoon to 'quarts. Partially seal screw top and spring top seal- ers, and completely seal vacuum type. Using boiling water bath, process pint sealers 35 minutes, quart sealers 40 minutes. Remove immediately from bath. Complete seal on 'screw"zind spring top sealers. Allow to cool in an upright pOsition. For Tin Cans—Fill cans as above, exhaust and seal. Process 20 ounce - tins for 35 minutes and 28 -ounce tins for 40 minutes. Remove and cool under cold water. Label and store in a cool dark place. ee Some day own a General Motors oar AI___-_,-----:: --6 --...-._,„_,.--___ .,,,,-- .-,....,:v.,,_•,-. - -----,----._._:7:'- • h --. • — -• • SOME day for sure! Then the transportation problem will be solved. The long waits, the heavy -burdened walks, the incan- venlences and overcrowding which have been the necessary lot of every wartime traveller will then be memories instead • cif tiring daily realities. At your disposal will be a new General Motors car ... a sleek, distinctive car built for economy, endurance and dependability, styled and engineered by master craftsmen in the famous General Motors tradition .. el car eager and willing to take you safely; speedily and comfortably to your every destinav lion, near or far. to NERAit. NIftORS DRALER WILL BE !WADY TO KRUNG • CHEVROLET PONTIAC OLDSMOBILE BUICK CADILLAC • 'MCI THE REST IN „MINOAN:MAPS CAR AND MICR VALIISS •re • r OA • POO, 1944,4011i/'' •k.14 .°111' Xot #:Palert4, of. Ottllet 404' 1M. tOttallnp "Salt ite: each pint, CM.* •;TIM ingot 5COato Olick3i•Prqiaare4;froM I egular, large Ql broltell liOna„tee. PartiallYt seal -Scrap #1,4,4 apring top sealers' and complettlly •seal ItlaglIttln, tYlna and tin cans. Using boiling water bath, process pinta and 20 Ounce tins for 30 minutes, quarts and 28-ounco tine or 35 minutes. Remove inunediate- ly. Complete seal on., screw and ring top sealers. Cool- glass seal- ers in upright position away ,frora• draughts. Cool tin •cans under cold water. Label and store.. • Canned Tomato Juice Wash tomatoes, remove stem end, cut into small pieces and boll' ve minutes in a covered kettle. Press through a sieve keeping the kettle on the stove so the juice will be kept hot. Bring juice to boiling point and quickly pour into clean hot sealers or tin cans. Add one-half teaspoon of salt to each pint container. Partially seal screw and spring top sealers, completely seal vacuum type and tin cans. Process pint and quart sealers and tin cans for 20 minutes in the boiling water bath. Remove from water immediately, complete seal on screw and spring top sealers. Cool in an upright position. Cool tin cans under cold water. Label and store. Preserving Peaches For home canners with an eye on, peaches, here is a market report of interest. British , Columbia has a 'bumper crop of peaches and some of these will find their way to eastern markets, to supplement the light On- tario crop. • They will be graded Fan- cy Quality and No. 2, while Ontario peaches will be graded No. 1 and No. 2. There are maturity regulations in British Columbia which require that the fruit reach a certain stage of ripe- ness before picking, so that the fruit arrives on the market with maximum flavor and sweetness. From Canada's Kitchen in the ‚Do- minion Department of Agrictilture come these tested methods for can- ning peaches. Yield: One 20-1b. crate of peaches, yields about 10 quarts of canned fruit. One 6 quart lent; (heaped) basket, 10 lbs., yields about five quarts of fruit. Quantity of Syrup: If peaches are ripe they are quite sweet and require very little sugar. tither a thin or very thin syrup is suitable. 20 -lb. Crate Thin -16 cups water to 8 cups of sugar. Very Thin -15 cups water to 5 cups sugar. 6 -qt. Leno Basket Thin -8 Cups water to 4 cups sug- ar. Very Thin -71/e cups water to 2% cups sugar. Bring sugar and water to boiling point; skim. : " Peaches—Hot Pack Prepare syrup, Blanch peaches, reinove skins; halve and pit; slice if desired. Drop in brine (1 teaspoon salt to 1 quart cold water) to pre- serve color. DraM. Simmer 5 min- utes in syrup. Pack at once in clean hot jars; halved peaches cut -side down. Leave, head space: Screw and spring top sealers and cans—% inch. KIDNEY PILLS LIVER Vacuum sealers— % inch. Reinove air bubbles by running a knife down and around inside'"of con- tainer. Partially seal screw and. spring ton sealers. Sear vacuum sealers and tin cans. Process in, boiling water bath -- Pints and 20 -oz. cans, 15 minutes. Quarts and 28 -oz. cans, 20 minutes. 'Cool tin cans quickly under cold water. Cool glass containers away from draughts; do not invert. Sugarless Canned Peaches Blanche peaches, remove skins, pit. and slice. Drop, in brine (1 teaspoon salt to 1 quart cold water) to pre- serve color. Drain. Heat slowly in, just enough water' to preven tstiek- ing, until juice begins to flow, about three to five minutes. Pack at once in clean hot sealers. Pack down un- til juice covers fruit. Leave head space: Screw ans1. spring top sealers and cans, 4, inch; vacuum sealers, 1/2 inch. Remoive air bubbles by running a. knife down and around inside of con- • tainer. Partially seal screw and spring top sealers. Seal vacuum sealers and tin cans. Process in boiling water bath— Pints and 20 -oz. cans,' 20 minutes; quarts and 28 -oz cans, 25 minutes. ' Cool tin cans quickly under cold water. Cool glass containers away from draughts; do not invert. -ow RATION COUPON DUE DATES Coupons now valid are butter 99 - to 119, preserves '33 to 57 and PI to, P15., and sugar 46 to 61. Butter coupons are good for one- half pound and sugar coupons ono pound. Each preserves coupon is, good for one-half pound of sugar or varying amounts of canned and pre- served fruits. EAT MORE FRESH VEGETABLES Why eat , canned vegetables when garden fresh ones are to be had? It's a smart idea to use fresh Vege- tables just as long as they can be obtained. Doubly smart: first because the fewer processed vegetables that are used now the more there will be to add variety to text winter's mea Secondly, because fresh from the gar- den, vegetables are at their flavorful and nutritious best. Take the case of peas. The nutri- tionists of the Department of Nation- al, Health and Welfare, State that, weight for weight, drained canned peas contain half as much protein, one-third as much of, the B vitamins and vitamin 0 as is found in fresh peas. GENERAL ENJOYS AN ICE CREAM CONE GeniralH b G trararie.14"0 B, is shown chatting with sOldhlrea tat. .ruriall train Ystailon:In Nene thinswick, while he was en tottiC'fnoin tiaiif "id ottliniva., ei4eate, ,who cOMMantpd the VietOrietIO FirOf Canadian Artny, arrived in Halifax by the lie de Franco reeentlfr, an,10yi:oliartry.r.ppeifr*Agivp',Aorloc4with the • t 1, ,te