OCR Interpretation


Evening star. [volume] (Washington, D.C.) 1854-1972, January 16, 1955, Image 118

Image and text provided by Library of Congress, Washington, DC

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83045462/1955-01-16/ed-1/seq-118/

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pineapple
by Clementine Paddleford
This H <•<■/, hunt Ktiitar
lIOOK what's showing! Wide gaits on the jam 1 1 ... cups water and 1 8 teaspoon soda: bring to
a boil:
going, going, gone! It's time to start preserving occasionally. Cut off tight skin of peeled truit
| again. Use fruit from the tin; pineapple for one and slip pulp out of each section. Add pulp and
thing the crushed fruit for marmalade and juice to undrained cooked rind, and simmer. *■»
jam. juice for the jelly. covered. 20 minutes longer. Measure 3 cups
Try preserve-cupboard tricks, try ours, try fruit into a very large saucepan. Add pineapple. iL
| your own. Spread pineapple jelly over Apple Add sugar and mix well. Bring to a full rolling .* *> H
I Betty after baking! Add the meringue. Pour boil and boil hard 1 minute, stirring constantly. 1
foaming pineapple sauce over cake slices for a R groove from heat and at once stir in pectin. VHH ’KSSMH.’ImB
new dessert. Four parts jelly are beaten to four Skim: stir and skint by turns for 5 minutes.
parts cream. Roll the marmalade onto hot Ladle quickly into glasses. Cover at once with
dessert pancakes; serve at once. Leftover lamb? Cfc-inch hot paraffin. Yield: about 11 medium-
Add pineapple jelly to gravy, heat, blend with sized glasses.
a touch of rum.
Pineapple Jelly
Pineapple Marmalade j n,, ■> can unsweetened pineapple .. .^BhBcS
3 cups prepared citrus cup lemon
1 cup (No. 1 flat cam crushed pineapple cups sugar * BPS) Tr
7 cups sugar 1 bottle liquid fruit pectin fc JSI
1 bottle liquid fruit pectin Measure juices into large saucepan. Stir in k
First prepare the fruit. Remove skins in sugar. Bring to a boil, stirring constantly. At
quarters from 1 medium-sized grapefruit. once stir in pectin. a full rolling boil
medium-sized lemons and 2 medium-sized and boil hard 1 minute, stirring constantly
oranges. Lay skin quarters flat; shave off and Remove from heat. skim and pour quickly into BBBHIHBi —*««*BBI^MBBBBBBBHBBBBM^MHBIi
discard about half of the white part. With a glasses. Cover at once with hot paras- . .. , . j
’ sharp knife, slice remaining rind very fine. Add fin. Yield : about 7 medium-sized glasses HKm PUT-UPt: Make them in quick order from canned fruit
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fa 44 vour skin thrive on
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Cashmere Bouquet Soap!”
■ “Our Conover girls know what it can do*
Jmwvv for every skin type —dry, oily or normal!”
■ \ '' “Joan Felherslon is aTV artres* do for every kind of complexion."
\ ' JHIr ;\\ ’■ and dancer," says Candy Jones “It’s such wholesome beauty care
S / A *\\\\ ■/ ' (Mrs. Harry Conover) “and a pretty for my dry skin!” smiles lovely
M ' ■%,. T ’ V l| jfS»y 'f/ S complexion plays a big part in her Joan. “I always beauty-wash with
tnpyof\\ \'//'/- career. That’s why I taught her Cashmere Bouquet soap—just
Jfc Wf / m- ' w/, • as Ido all my Conover students — cream that fluffy, fragrant lather
A\\V to beauty-wash twice a day with over my face with my fingertips.
B '''iff Vv\\ I\\ \ \ v\\ \ \ ufyJm / gentle (Cashmere. Bouquet soap. It leaves my skin looking softer,
-a \ Years of experience show what it can smoother, with a fresh, lovely glow."
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19

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