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The Wingham Advance-Times, 1941-07-24, Page 3Thursday, July 24th, 1941 WINGHAM ADVANCE-TIMES PAGE THREg NOW IS THE TIME FOR JAM .AND JELLY PRESERVING NEEDS Preserving Kettles ......................... . Wooden Spoons ,...,............ Enamel Spoons.................................. Eadies \............................................... ,. 75c to $2.39 .................. 10c ■■■■■........20c ..................25c Fruit Funlnels .,,..................................... 35c Paring. Knives Butcher Knives ................................, 49c and 75c Strainers ..........................10c, 1 5c, 18c and 25c Wire Colanders ................................................25c White Enamel Colanders................ 50c and 85c Rubber Rings ...................... 6c Package . Fruit Presses ........... 39c Rotary Food Presses..................,.,............. 69c Mixing Bowls, Green and Blue .,.................... 35c White Mixing Bowls .................................60c STAINTON HARDWARE PHONE 30 WINGHAM Sure Results and Economy Made Possible By Modern Methods Experience Not Necessary I Household I By MRS. MARY MORTON I’M GIVING you a new Upside Down ..Cake recipe to be made with fresh green cherries. You can use can­ ned cherries in the winter if you want to make it then. Any sweet red and sour red, too. They are so pretty, and taste so good! Today’s Menus Boiled New Potatoes Creamed Dried Beef Buttered Beans Sliced Tomatoes and Cucumbers Cherry Upside Down Cake Cherry Upside Down Cake 2& cups pitted sour cherries 6 cups cherry juice or water 2Vz tbsps. cornstarch % cup sugar £ Tea Drain cherries, combine cornstarch and sugar, add cherry juice and water and cook until thick and clear, add cherries and pour into buttered bak­ ing pan. egg bran grated orange rind orange juice " milk Batter % cup shortening i cup sugar 1 V2 cup 1 % ¥ 1% 2 ' Vz % Blend shortening and sugar oughly; add egg; beat well. Stir in bran, orange rind, orange juice and milk. Sift flour with baking powder, salt and soda; add to first mixture and stir only until flour disappears. Spread batter over cherries, and bake in mod­ erate oven (37<5'J degrees F.) for 35 minutes. Turn upside down' on plate while hot. If you wish you can leave the bran out and use more flour. tsp. cup %• cup cups flour tbsps. baking powder tsp. salt tsp. baking soda thor- J' Experience —• hard-earned over a long stretch of years — used to be necessary to successful jam and jelly making. And even then the most ex­ perienced jam and jelly makers some­ times had failures. There was the oc­ casional .batch of jam 'or jelly that would not set, in spite of the fact that it had been made successfully by the same method time and again! Such baffling results made jam and jelly making an uncertain undertaking at best. Now today — if you use modern methods, and use them correctly — you need not worry about your jellies not setting or your jams being syrupy. For with bottled pectin, you can con­ trol the amount of jelly-forming sub­ stance in your fruit mixture. You can even make jams and jellies out of fruits that could never have been used by the old-fashioned meth­ od, because they contained too little of this jellying substance to jell the juice. !,*.> iy'-irl-Q lit; Bottled pectin is a solution of that part of fruit which makes jelly .“jell,” It is a pure fruit product from fruit that has a high content of pectin, re­ fined 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 ex­ act amount of jellying substance need­ ed. Then too with bottled pectin the jelly-making ' time is considerably shortened. By the old-fashioned me­ thod, about 30 minutes’ boiling was required, whereas with bottled pectin a short boil of 1 minute is sufficient. This very short boiling time means more jam or jelly from the same am­ ount of fruit, with the fresh flavour and colour of the natural freshly pick­ ed fruit. Bottled pectin is so easy to use and so popular with jelly makers every­ where that maybe you will welcome a few hints on how to perfect your use of it. 1. Follow the manufacturer’s recip­ es 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 o.f the finest flavour, colour and texture. 3. Give jellies time to set. They start to set almost as soon as poured, and continue to set more firmly. It is best if the jelly does nqt set too firm­ ly during the first 24 hours, as slow- setting jellies are always more tender in texture. You may not have realized how many interesting ways there are of us­ ing jams and jellies. If you have thought of your jams and jellies as furnishing just ‘spreads’ for bread, there is a surprise for you when you try ■ some old favourites—like jelly rolls, tarts, puddings and cakes—with the alluring modern touch of “home­ made” jam or jelly. FRESH GRAPE JELLY cups (2 lbs.) juice cups (334 lbs.) sugar bottle Certo prepare juiae, stem about three 4 7% Yz To pounds fully ripe grapes and crush thoroughly. Add % cup water, bring to a boil, cover, and simmer about 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice. (If Malag­ as or other tight-skinned grapes are used, the juice of 1 lemon should be added to prepared juice). Measure sugar and juice into large saucepan and mix. Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full roll­ ing boil and boil hard Vz minute. Re­ move from fire, skim, pour quickly. Makes about 11 glasses (6 fluid ounc­ es each). RED RASPBERRY JAM LOGANBERRY JAM 4 cups (2 lb,) crushed berries 6Vz cups (2% lbs.) sugar J bottle cup) Certo Use only fully ripened berries. Measure crushed berries and sugar in­ to large kettle, mix and bring to,a full rolling boil over hottest fire. Stir con­ stantly before and while boiling. Boil hard 1 minutes. Remove froni fire and Stir in Certo. Then stir and skim by turns for just 5 minutes to cool slight­ ly,. to prevent floating fruit. Pour quickly. Cover hot jam with film of hot paraffin when jam is cold, cover with % inch of hot paraffin. Roll glass to spread paraffin on sides. For a soft, very slow set use Vz cup less sugar. Requires about 2 quarts berries. Makes 9 to 10 eight-ounce glasses. RASPBERRY JELLY BLACKBERRY JELLY LOGANBERRY JELLY 4 cups (2 lbs.) juice 7^ cups (3% lbs.) sugar 1 bottle Certo • Use only fully ripened berries. Crush thoroughly and squeeze through jelly bag. Do not drip overnight as* uncooked juice ferments quickly. Measure juice and sugar into large saucepan, stir, and bring to a boil. At once add Certo, stirring constantly, and then bring to a full rolling boil and boil hard % minute. Remove from fire, let stand 1 minute, skim, pour quickly. Cover hot jelly with film of hot paraffin; when jelly is cold, cover with % inch of hot paraffin, Roll glass to spread paraffin on sides. Blacik raspberry jelly sets slowly. Re­ quires about 3 quarts berries. Makes about 11 8-ounce glasses, RED OR BLACK CURRANT JAM GOOSEBERRY JAM 4 cups (2 lbs,) crushed fruit 7i cups (314 lbs.) sugar % cup water Vz bottle Certo To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe fruit; measure into large kettle. With red' currants, add Vz cup water; stir until mixture boils. (With black cur­ rants, use % cup water.) Simmer, cov­ ered, 15 minutes. Add sugar, mix well, and.bring to a full rolling boil over hottest fire, Stir constantly before and while boiling. Boil hard one min­ ute. Remove from fire and stir in Cer­ to.. Skim; pour quickly. Makes about 11 glasses (6 fluid ounces e'&ch). ' GRAPE JAM 4$ cups (2!4 lbs.) prepared fruit 7 cups (3 lbs.) sugar % bottle Certo To prepare fruit, slip skins from about 3 pounds fully ripe grapes. Sim­ mer pulp, covered, 5 minutes. Re­ move seeds by sieving. Chop or grind skins and add to pulp. (Concord grdpes give best color and flavor. If wild grapes, Malagas, or other tight­ skinned grapes are used, stem, crush and summer with Vz cup water 30 min­ utes, Sieve and measure. Use 4 cups prepared fruit and add juice of 2 med­ ium lemons), Measure sugar and pre­ pared fruit into large kettle, mix well, and bring to a full rolling boil over hottest fire, Stir constantly before and while boiling. Boil hard 1 minute. Re­ move from, fire and stir in Certo. Pour quickly. Makes about 11 glasses fluid ounces each). RED RASPBERR JELLY LOGANBERRY JELLY cups (2 lbs,) juice cups (3% lbs.) sugar bottle Certo To prepare juice, crush thoroughly or grind about 3 quarts fully ripe ber­ ries. Place in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large Bring to a boil once add Certo, Then bring to a ■boil hard i minute. Remove from fire, Skim, pour quickly. Makes about 11 glasses (6 fluid ounces each). Red or Black CURRANT JELLY 6 cups (2% lbs.) juice 7 cups (3 lbs.) sugar Vz bottle Certo With black currants, crush about 3 pounds fully ripe fruit; add 3 cups water. With red currants, crush about 4 pounds fully ripe fruit; add 1 clip water! To prepare juice, bring mix* tore to a boil, cover, and simmer 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice, Measure sugar and juice into large saucepan and mix, Bring to a boil over hottest fire and at once add Certo, stirring constantly. Then bring to a full roll* Ing boil and boll hard Vi minute. Re* '.move from fire, skim, pottr qulekly. Makes abotte 11 glasses (0 fluid ounc­ es each.) * IMPORTANT DO’S AND DON’TS FOR JELLY MAKERS DON’T—-contuse a gentle simmer­ ing boil with a full rolling boil as pre­ scribed in most recipes. A full rolling boil is a high, tumbling boil that can­ not be stired down. 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 us­ ually carried by dust. Use clean glass­ es, 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 paraffin 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 % tea­ spoon butter^ with sdgar to reduce foaming. PREPARING FOR JAM AND JELLY-MAKING? Before the crop of summer fruits has arrived, check over the preserving necessities. Your success with jams and jellies will depend a great deal on your equipment as well as the method you use. Here is a list of the various things labels, kettle, spoons 'bowls, Your jars must be perfect, free from imperfections which would interfere with sealing and the rubber bands must be*new—never use those from previous years. you will need: jars, paraffin, rubber bands, large preserving measuring cups, wooden with long handles, funnels, sharp knives, and a colander. SUCH A SHORT BOIL!'—'"With, Certo you need give only a one-minute to two-minute full, rolling boil for jam—for jelly only a half-minute to a minute. ECONOMICAL, TOO!-In this short boil very little juice can boil away. You average one half more jam or jelly brom an equal amount of fruit. NATURAL TASTE ANU COLOUR-Instead of going off in steam, all the tresh, natural flavour stays right in the fruit. The colour, Soo, is never darkened or spoiled. NO UNCERTAINTY—There's no guesswork with Certo. Follow exactly the Certo recipe for the particular fruit you are using and you’ll have firm, luscious jams nod jcIUe« every time. Book of 72 Tested Recipes under Label of Every CERTQ Bottle. CERTO IS PECTI N EXTRACTED FROM FRUIT SA cup sifted flour 1 tsp. vanilla 1 cup Red Currant Jelly Sift flour once and measure. Com­ bine baking powder, salt and eggs in bowl. Place over smaller bowl of hot water and beat with rotary egg beat­ er, adding sugar gradually until mix­ ture becomes thick and light-colored. Remove bowl from over hot water. Fold in flour and vanilla. Pour into two pans, 15x10 inches, lined with greased paper, and bake in hot oven (400 degrees F.) 10 minutes. Quickly cut off crisp edges of cake. Turn from pans at once onto cloth covered with confectioners’ sugar. Remove paper. Cut each cake into six pieces of equal size, spread with jelly, and roll.. Wrap in cloth and cool on rack. Before ser­ ving, decorate roils,, if desired, with rosettes and borders of sweetened whipped cream forced through pastry .tube. Makes 12 rolls. RIBBON CAKE (3 eggs) 3 cups sifted cake flour ’ Flour 3 teaspoons baking powder % cup butter or other shortening 1% cups sugar 3 egg yolks 1 cup milk 3 egg whites, stiffly beaten % teaspoon cinnamon % teaspoon cloves 1/4 teaspoon mace /4 teaspoon nutmeg 1% tbsps. molasses Vs cup raisins, finely cut Vs cup figs, finely cut Sift flour once, measure, add bak­ ing powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Fold in egg whites. Fill two greased 9-inch layer pans with two-thirds of mixture. To remaining mixture 'add spices, molasses, and fruit, and pour into greased 9-inch layer pan. Bake layers in moderate oven (375 degrees F.) 25 minutes. Put layers together with Red Currant Jelly. Cover top' and sides with Pastel Jelly Frosting (double recipe). PASTEL JELLY FROSTING % cup Certo Jelly (any tart . . flavour) ' •" J 1 egg white, unbeaten. . _ r. Dash of salt Place jelly in bowl and set over hot water. Add egg white and salt and beat with rotary egg beater until jelly is free from'lumps. Remove from fire and continue beating until mixture is stiff enough to stand in peaks. Spread on cakes, garnish with bits of clear jelly’- and serve at once. Makes enough frosting to cover 2 dozen cup cakes. Delightful variations of this recipe are made by substituting for tart jelly i cup Ripe Pineapple Jelly with an equal amount of one of the following jellies: Strawberry, Mint, Grape, Black Currant or Cherry. ' DELICOIUS SANDWICH. I COMBINATIONS Banana butter, mayonnaise and! chopped nuts; cream cheese and rasp-- berry, strawberry or fig jam; peanut butter and currant jelly; minced ham and pepper relish; cream cheese and pepper relish. Other suggested sandwich spreads are: tomato relish, orange marmalade1, peach, grape, strawberry, raspberry,, or dried apricot jam. Chopped nuts may be added to any of these spreads. I • One-Piece Stainless Porcelain CookingTop • One-Piece Porcelain Cabinet^ • Cooking Top Lamp • Thermizer Well Cooker • Warming Oven New, Excluiive Radianfubs Cooking Unif» each With five practical cooking ipeedi. (6 It’s Packed with Features for Low-Cost Cooking! • Super-Size Twin Unit Oven • High-Speed Broiler MODELS FOR EVERY HOME - A PRICE FOR EVERY PURSE Easy Payment Terms Available ______________L__ APPROPRIATE JELLIES FOR MEATS, POULTRY, AND GAME saucepan and mix. over hottest fire at stirring constantly, full rolling boil and With any meat that you may serve there is a jelly whose flavour and col­ our make it a perfect accompaniment The following combinations are old favourites: Roast chicken with currant jelly. Roast-turkey with cranberry jelly. Roast lamb with mint jelly. Roast pork with cider or grape jelly. Baked ham with pepper relish. Filet mignon with spiced cranberry 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. NEW DELICACIES MADE WITH JAMS AND JELLIES MODEL B-15 Made by GENERAL MOTORS Makers at the famous FRIGIDAIRE REFRIGERATOR SEE A DEMONSTRATION TODAYf DONALD RAE & SON PHONE 27 WINGHAM Open your jams cupboard if you would find dozens of wonderful new dishes with which to delight your fam­ ily, You may not have realized how many interesting ways there are of us­ ing jams and jellies in cooking, There are old-fashioned favourites with alluring modern touches » » .lay­ er cake adorned with a jelly frosting . , , tiny rolls for a high tea . . bread pudding crowned with a jam meringue , , ■» creamy molded rice bordering rnotmd of mauvC-tinged jelly cream. MINKIN JELLY ROLLS cup sifted cake flour flour tsp. baking powder tsp. salt eggs % % 4 a PROMPT DELIVERYPHONE 161 SHOP AT Economy Food Store 14-CUT RUBBER RINGS..................4 Dozen 25c KKOVAH JELLY MAKER......Pkg. 14c 12-CUT HEAVY RUBBER FINGS..................2 Dozen 15c HEAVY RING RINGS............. Dozen 25c Large 1.15 Doien CROWN FRUIT JARS L05 , ._________, ............. Dozen CERTO CRYSTALS Pkg. 14c I MEMBA SEALSPAROWAX .....-------- Pkg. 15c I XXX VINEGAR CERTO For All Jams and Jellies Bottle 25c DEL MAIZ CORN NIBLETS .. . 14-Oz, Tin 15c Miracle Whijp SALAD DRESSING ...... 32-Oz, Jar 49c Devon Brand 20-Oz. Tins NO. 4 PEAS ■ ' VANCAMP TOMATO JUICE 20-Oz, Tin lie AEROXON FLY COILS............ 2 for 5c PRIDE OF THE VALLEY TOMATOES 2 Large Tins 27c MONARCH SWEET MIXED PICKLES 27-Oz, Jar 29c Tin 11C FRANCIS DRAKE GRAPE­ FRUIT JUICE 48-02. Tin 29c WILSON’S FLY PADS 10c Each Glengrove CREAM CHEESE ...... 2-Lb. Box 59c Maple Leaf SKINLESS WEINERS ..... LEZIte York AU Pork SAUSAGE ............... Lb. 25c BANK NITE Tickets and War Savings Stamp Coupons Given Mere.