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Bushels of firm, ripe tomatoes just beg to be "put up."
In 10-12 minutes, a whole bushel of steamed tomatoes can be whisked through a food mill and a few minutes more finds glistening jars processed and done. Canning Made Easy Was there ever anything we used more than tomatoes? Tomato juice, tomato sauce, tomato soups tomato ketchup and tomato aspic are just a few of the many uses for this plump ripe vegetable that’s in such good supply right now. And in it’s bright redness lies stores of Vitamin C as well as excellent supplies of all the other vitamins—for tomatoes are right up there with the citrus fruits as our most important vitamin sup pliers. Commercially, we are told that tomatoes are the top-ranking canned vegetable. And that should hold true of home canning as well. Because when tomatoes are “in” in quality and quantity, there’s no easier vegetable to put up. To matoes are the only common vegetable that can be safely processed without a pressure cooker. Their acid helps kill bac teria and so they’re perfectly safe processed by the boiling-water bath method. Firm, ripe tomatoes, free from decay, are the canning require ments. And here's how to put up bushels of tomatoes in no time— all with the help of that indis pensable canning aid. the food mill. The household size will turn a whole bushel of tomatoes into juice in just 20 minutes, the extra large canning size cuts this time down to 10 to 12 minutes. HOME CANNED TOMATO PUREE. \ Wash ripe tomatoes, remove bad spots and stem ends, and cut in quarters. Cook, bringing just to boiling point. Strain through food mill. Add 1 teaspoon salt per quart of juice, heat quickly to simmering ppint. Pill hot jars or bottles and seal. Place in hot water bath (190 degrees P.) deep enough to cover tops of jars. Process 15 minutes. Remove jars and cool quickly. TOMATO JUICE. 1 cup tomato puree. V,t cup water. Salt and pepper. Vi teaspoon grated opion. Mix thoroughly and serve iced. Makes 1 Vi cups juice. The amount of water to puree may be varied according to taste. Other sea sonings may be added, such as lemon juice, Worcestershire sauce, mace, curry powder or tabasco sauce. TOMATO 8AUCE. \\ cup chopped onion. 1 clove garlic, sliced. Vz cup chopped green pepper. y4 cup. shortening. 2 cups tomato puree. 1 cup water. Dash of cayenne. 1 tablespoon Worcestershire sauce. \\ teaspoon celery salt. Yz teapsoon salt. 2 teaspoons sugar. Saute onion, garlic and green pepper in shortening until lightly browned. Add remaining ingredi ents and cook 1 hour. Put through food mill and reheat before serv ing. Makes about 2 cups sauce. (May be served on hamburgers, meat loaf, cooked vegetables, rice, macaroni, hash, poached eggs or used as sauce for Italian spa ghetti and meat balls. Or chill and combine 1 part tomato sauce with 1 part mayonnaise or salad dressing for cocktail sauce, tartar sauce or dressing for jellied salads.) TOMATO ASPIC. iya cups tomato puree. Yz cup water. 1 tablespoon granulated sugar. 3/4 teaspoon salt. 2 tablespoons lemon juice. 1 teaspoon grated onion. Dash of pepper. Soften gelatin gi Y* cup water. Heat remainder to boiling. Re move from heat, add gelatin and stir until dissolved. Add remaining ingredients, mix thoroughly and chill until thickened. (Vegetables, such as chopped celery, chopped green pepper, cooked peas, cooked diced carrots, string beans, etc., may be added before the mixture thickens.) ' V. F. Petits Fours By the Chef Want to try your band at mak ing petits fours—those delectable looking little cakes usually turned out by a professional for swank tea parties and receptions? Cream half a cup of butter until very smooth, and add to it, gradually, one cup of powdered sugar. Cream until fluffy, add two teaspoons of vanilla. Mix a quarter cup of almond paste with two tablespoons of milk, beating, with a fork until smooth. Beat in 4 eggs and 2 egg yolks. Sift one and three quarters cups of flour several times, and add it gradually, a little at a time. Turn the batter into a greased e'/ixrox 1-inch pan lined with heavy! greased paper, and push the dough up along the sides to make i a fiat top cake when baked. Bake in a moderately slow oven for forty minutes, then let stand for five minutes before removing from the pan; place a board or pan on top, pressing down light ly; remove the board when the cake is cold. Cut the cold cake, bottom side up, in one-inch strips crosswise, then in one - inch squares, circles, stars or any other fancy shapes. Make a coating of half a cup of apricot jelly, half a cup of simple syrup, and two teaspoons of rum. Dip each piece of cake carefully into the coating; this keeps them moist and gives gloss to the frosting. Set the cakes on a slab or sheet of waxed paper, and pour fondant frosting over each one. It will take about one cup of frosting for each four cakes; you can make fresh batches from time to time, tint ing each a different color to lead variety to the cakes. Fondant frosting is made this way: In a saucepan put two cups of sugar, a cup of water and two tablespoons of light corn syrup. Stir over low heat until sugar is dissolved, then boil, covered, for three minutes, then boil un covered until the soft ball stage. Pour out into shallow pan, and when lukewarm work with a spatula until creamy, then knead until smooth. Store in a tightly covered jar for a couple of days before using. Then melt a cup of the ripened fondant in the top of a double boiler; add just enough simple sugar syrup to make a right consistency to spread. Keep hot in the double boiler. Tint any desired color. When the frosting is dry, deco rate the cakes as you wish, with colored boiled frosting forced through a tube, plus silver “shot” and candied violet and rose leaves. Those Desiring the Best in Gracious Living Will Be Interested in the New ... CHEVY CHASE LAKE APARTMENTS 3719 Chevy Chase Lake Drive, Chevy Chase, Md. Located one Mock beyond Columbia Country Club, turh right. Unusual, spacious apartments of superior construction and design, with 3 bedrooms, living room, dining room, 2 baths, and 7 large closets. The kitchens are equipped with unusual cabinet #ace. Stainless steel sink, electric garbage disposal, excellent refrigeration and range. Space is provided for electric dishwasher. Spacious grounds will be attractively landscaped. RENTING FOR $165 TO $175 Nearing completion. Available soon. Phono Managor—OLivor 4100 MEADOWBROOK, INC., AGENTS B T B he Costumer—a diminutive white wood clothes rack with colored pegs to attract a child’s attention. Teaches neatness by encouraging her to hang up her clothes. 4.95. • Infant’s Furniture Sixth Floor • Also at Spring Valley Julius Garfinckel & Co. F Street at Fourteenth e • FINAL SUMMER clearance • FINAL » r • clearance • final summer clear e • final summer clearance • final I Your opportunity to select our merchandise, reliable for fine quality, at tremendous savings. These sale groups have been taken from stock and greatly reduced for immediate clearance. Many sizes and colors to choose from, but not all sizes or colors in any one group. Original price means the first price at which this merchandise was marked in our store. On some groups listed intermediate markdowns have been taken. FOURTH FLOOR - •* Greenbrier Sports Shop Were Now Cotton Jackets . . . 5.25 to 9.95 -3.00 to 6.50 Wool, Cotton and Rayon Blouses . . . 4.00 to 5.95------3.00 6.00 to 8.00__—.---4.50 . 9.95 and 10.95_--.—...6.00 11.00 to 17.95..-.—8.00 Pedal Pushers . . . 5.25 and 5.95......3.00 6.95 and 7.95-------4.50 9.95 __---6.00 “ 14.95...10.00 # Cotton Skirts . . . 4.50 to 5.95.—___3.00 6.95 and 7.95.—.---4.50 9.95 to 12.95_1-----.6.00 14.95 to 25.00 _-.-..10.00 Beach Bags . . . 6.25 to 7.95 .—-.—-—.-4.00 Were Now M i s s cs its. •$ • 22.95 -r.'- iLi-—-.---12.00 :.•£ 29.95 -ISt-4-«*m**~1(£00 * * ■' -■ ^ W, — •« *1 % ‘ ■■•v - -., “• . • • H SIXTH FLOOR # Debutante Shop Were Now Dresses . • . 8.95 and 10.95- 6.00 25.00 to 39.95 .10.00 0 Evening Dresses . .. 35.00 to 49.95 ------10.00 / ■ Bathing Suits . . .*7.95 —...—.5.00 14.95 .—-8.00 Blouses . . . 5.95_IT—....3.00 t 6.95 and 7.95 -.—.4.00 ’ 9.95 and 10.95.—--6.00 A group of denim pedal pushers, jackets, m ' skirts and sundresses greatly reduced . . . • * Also a group of playclothes at substantial * savings. v Were . Now Debutante Toppers . , . 17.95 ......10.00 •k. Girls’ and Teens’ Shop ■ Teen-Age Sizes 10 to 16 Were Now , Shorts . . . 2.95..-.1-50 4.95_ 2.95 Bathing Suits ... 10.95 .+.—*.*..5.00 Peasant Blouses . . . 5.95.-.3.95 ^5_4.95 Skirts . . . 8.95.-.—.-5.00 * Beach Jackets . . . 7.95 and 8.95.5.00 Play Suits . . . 7.95.....-.4.00 Girls’ Sizes 7 to 14 Shorts . . . 2.95 .—-—-.---—-.1.50 4.95 __-......2.95 Skirts . . . 5.95 —..—-----—3.00 , 7.95.--------5.00 Peasant Blouses . . . 4.95--— ---2;95 Also a group of teens’ and girls’ chubby dresses and teens’ and girls’ sportswear greatly reduced. ATI. SALES FINAL ON SALE AT OUR MAIN STORE ONLY^ NO APPROVALS Julius Garfinckel & Co. F Street at Fourteenth *#