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The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, June 30, 1949, Image 6

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Persistent link: https://chroniclingamerica.loc.gov/lccn/sn87093044/1949-06-30/ed-1/seq-6/

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1‘ {PURE CANE
[be ing“ for sure success in CANNING, PRESERVING; .IEIIY-MAKING!
Homemakers ,
C
. Briefs
By PAT ARMELING
Associafe Exionsion Agoni'
Cool drinks 100 k even more
refreshing if rims of the glasses
are frosted. This is something to
try to make it “special.” Put
lemon juice into a. saucer—about
IA” deep. Sift powdered sugar
onto a plate, 34” deep. Place each
glass, inverted, in Sugar a min
ute. Now lift glass carefully out
of sugar, so as not to jar sugar
on rim. Place it, right side up,
in refrigerator until “set.” Then
carefully fill.
Here’s a good punch recipe if
you are entertaining a crowd this
summer.
Make a syrup by boiling for
10 minutes: 7 -_.
1% cups watet, 2% cups sugar
Reserve % cuptul or this. Add
to the remainder, stir, cover and
permit to stand for 30 minutes or
more:
1 cup lemon juice—2 cups or
ange juice
1 cup strong tea
2 cups white grape juice.
grapefruit juice. pineaaple juice
or crushed pinapple.
2 cups fruit syrup (preferably
raspberry or loganberry).
1 cup maraschine cherries with
juice.
Strain these ingredients. Add
ice water to make about 2 gal
ions of liquid or add ice water
to make 1% gallone of liquid
and add at the last minute 1
quart charged water.
If you find the punch lacking
in sugar, add part of all of the
reserved sugar Syrup.
"' This, I find, is the hitch. Your
i punch is apt to be just as good
‘as this touch. Strawberry jam
may be diluted and strained,
canned raspberry or loganberry
‘juice may be sweetened and boil
ed until heavy.
Cunning Soit Fruits
The cold pack gethod for can
ning soft fruits i the latest re
search recommendation for home
owners. The cold pack gives best
results in canning aprcots, cher
ries. peaches and pears. It in
sures tops in flaVOr.
Select ripe but firm fruit. Wash
and pack cold in hot sterilized
containers. Cover with hot li
quid, preferably syrup, and pro
cess in a boiling-water bath.
In canning the four fruits, wa
ter or juice can be used fer the
lic’guid. A sugar syrup, however,
he pa to hold the color and flav~
or. A medium to heavy medium
syrup is best.
For the medium syrup, use one
Cup of sugar to two cups of wa
ter. and for the heavy medium
syrup, one cup of sugar to one
and a hair cups of water. Make
the syrup by boiling the sugar
and water together for five min~
utes, then remove scum. .
_Atter pour. g the hot liquid
over the packed fruit in the jars,
work out air bubbles. Do this by
running a knire blade dOWn the
inside of the jar. Add more syrup
it necessary to cover the fruit.
Fill to within oneohalf inch of
the jar top. Close jars, adjusting
lids according to the manufac
turer’s directions. Set them on
a rack in the canner so they
won't be in direct contact with
each other. This allows the water
to circulate freely around each
jar. Water in the c'anner should
be two inches above the top of
the jars.
Bring water to a boil and pro
cess according to the processing
time recommended for cold pack
iuflniE‘S: _ - . ._
Cool the glass jars top side up. ‘
Give each jar room so air can
get to all sides. Never set a hot;
jar on a cold surface or in a
draft. When jars have cooled ov
ernight, take of! screw bands
that have glass or metal lids
underneath. It the band sticks.
don’t force it. Cover it with a hot
damp cloth for a minute or two
‘to loosen it. Test for leaks. If
the seal isn’t good, use the food
. r? ~‘~t away or can it again. Wipe
eac-:1 jar clean and label it as
lto date and contents. Store in a
Park, coal, dry place so as to re
tain natural color. '
Raisin-filled and almond-topped, these feathery yeast pals
“make the meal." Fresh cherries add bright color
to the accompanying fruit salad.
..J Early on a cool summer morning, you may be inspired to make‘
fragrant yeast-leavened puffs. _
' Almond puffs are made from a_basgc batter that does not have
to be kneaded, and that can be varied In a number of ways. When
batter is dropped into muffin pans, these puffs get a crunchy topping
of sugar. grated orange rind and slivered. blanched almonds.
To blanch the almonds. pour bailing water over them and let
them stand for about three _mmutes. Drain water. then slip the skins
of each nut. While still a bit warm from their hot bath put the nuts
on a slicing board and, with a sharp knife. cut into shreds lengthwise.
Almond orange puffs are excellent with the salad tyfipe of luncheon
or with creamed dishes. They are equally good as am ee hour bread
or as a simple dessert. Count on these puffs made with enriched flour.
eggs-and milk to supply a good share of vitamins. minerals. and
protein on your menu. ‘ , ’
ALMOND ORANGE PUFFS _
Basie Batter
ilf’e‘u‘m‘kemfé 53'3"“ "m 3 wmu‘e‘dl'mmim
{lmp '23:" ' ‘ 33:85am sifted entiched Go}
" mx y. teaspoon vanilla aux? (optional)
_ .. For Almond Oupge Pulls _ _ _ . \
'1 cup nisins .
V. cup sugar for topping
Soften yeast in Inlgewarm water.‘
Bring milk to balling point. Add
sugar, salt, and shortening. Cool
to lukewarm. Add one .cup flour
and beat well. Add eggs. Beat
well. Add softened yeast. Mix
well. Add more flour to make a
stiff batter. Add vanilla extract.
Beat thoroughlx until. smooth.
Cover and let use untll bubbly
Cinnamon. Bread Sandwiches
Thought for a backyard supper or a spur-of-the-moment'picnis are
flavorful sandwiches made with enriched cinnamon bread.
‘ 'Because sandwiches are so popular for everydadz meals as well
astefortipicnics. make them with a _variety of bras to keep them
‘3‘ I'fd‘os'tmpeople like cinnamon loaf, with its wonderful spicy taste.
it co‘ntributes the same good food values provided by enriched'white
rea . .
When making several sandwiches at s time. cream the butter or
margarine slightly so that it will spread easily and-go further. Spread
butter or margarine to edges of. bread. then_apply filling with spatula
and distribute it evenly over slice. Cover with another slice of bread
and cut as desired. Sandwiches keep fresh for picnics or lunchboxes
when wrapped and sealed in waxed paper or aluminum foil.
’ Here are suggested fillings for cinnamon bread: ‘
gin: an equal amount of raisins and peanut butter for a rich. crunchy
1 s ’
mam sliced American cheese or cheese spreads. which blend well
gliithtthhei ""“‘l"°‘L§"°'i" “5.1:" cad .u with 1. b
as I: an o, w n.- or ms or m on s utter.
Jams and jellies are also good. ' PP ‘
‘SUG AR
VPURE
[CANE
Almon Orange Puffs
tas on ' ‘ .
haszmsmms arm \-
(about one hour). When batter
is light, stir in raisins. Drop by
spoonfuls in greased muffin puns.
Sprinkle with mixture of sum.
grated. orange rind and olmonde.
Let rise ant}: light. (about 20
minutes). Ba 9 In a moderate
oven (375 degrees F.) about 20
mmutes. Mgkee two and one-lull
dozen two-inch puffs. . .
It’s Home Canning rims “Again
8! mm: LUCAS DOMN
Noted Welt-In Home Bambi
Whether you’re a “blue rib
bon" prize winner or a newcomer
to the art of homevcanning, you
will want to save these tested,
scientifically-developed canning
preserving methods and recipes.
I have compiled these for you
from the most reliable sources.
Some of the suggestions may be
familiar to you; some will be
new. but all will be helpful in
setting up your own home can
ning sehedue.
The recipes given here assure
you sure-fire results. They’re
tested and re-tested. But rememv
her, it is very important that
you follow to the 'Jetter the recipe
and method given. In jelly-mak
ing, preserving and canning. you
must follow instructions exactly.
Save your spirit of inventiveness
for graparing dishes from the
finlsxe canned products.
Before you begin canning, you
should first organize all your
materials and equipment. Have
you plenty of jars and caps on
hand? Is the boiling water bath
equipment in order? Is the gauge
on the pressure cooker working
accurately? Do you have ample
supplies of sugar and taowdered
pectin? Once you get ‘ ese ma
terials lined up. you are then
ready to start selecting your
run
{gin-1335 ran sumac-nus
FRUIT
All authorities agree you must
select only tip-top, fresh, firm
fruit for best results. Over-ripe
or bruised products will cause
spoilage, so do not attempt to
save by buying second or third
grade fruits.
How much fruit should you
can? Well, nutrition experts ad
vice two servings of fruit per
day, plus jellies, jams and pre
serves. So you should figure out
your family’s reguirements
and don’t forget your Aunt Min
nie, bridge club, family anniver
saries, holidays and other occa
sions. Those of you who have
put up extra amounts of pre
serves and jellies—in gift-pack"
jars—know how welcome these
delicacies are; _ ___ ___
my Ana Imoawnr A A
slpoilage in toads is caused by
mods, yeasts and bacteria. In
canning, their activity must be
stapped by proper application of
heat. The food must be sealed
in air tight jars to keep other
organisms from reaching it. I
have found that jars must be
sturdy to withstand high -tem
perature. The sealing surface
must be smooth, without nicks,
cracks or sharp edges.
It is absolutely necessary that
the jar cap fits the jar on which
it is used. The gold lacquered
type of lid—on both sides—is ex
ce lent because it has been prov
ed food-acid resistant. Also there
is no “enamel to chip or flake.
The screw band, too must be in
tended and designed for that,
type of lid. The self-sealing.
snug-tight caps which seal as
the contents or the jar cool are
excellent sealing devices. The
screw bands are removed when
the jars are cold and may be
QfiQQJgEiP and-again.
ib'firfifii'éb‘iiifiii'"
swarms 13mg nutmeg
In my experience, I have
found that powdered pectin as
sures excellent results for jam
and jelly-making. By using
powdered pectin, no long boiling
process is necessary. The “quick
boil” prevents evaporation and
loss of fruit which occurs when
the old-fashioned long-boiling
method is used. .
Powdered pectin is derived
from citrus fruits. It is colorless,
odorless, tasteless. ~ It imparts
no foreign flavor. In recipes for
certain fruits and berrle_s, you
will note that lemon juice 15 used,
in addition to powdered pectin.
Do not omit this for it tones up
the flavor, imparts the necessary
tartness the fruit rquires.
PUB}: CANE SUGAR MNGS
SURE VRES‘UIfl'S _ _
. Maybe it is mo long ago for
'you to remember grandmother’s
savory scented kitchen during
preserving time. Our house
teen-nod with activity and there
was always an air of adventure
Be sure
4 Wil'll €de
abroad in sorting fruits and ber
ries . . . boiling jars to sterilize
them . . . melting wax to seal the‘
fmlt. Grandmother didn't be
have in taking chances and al
ways insirted on using pure cane
sugar for syrups and in preserv
ing. The résults were always
perfectly preserved fruit . . .
crystal clear jelly . . ; berries that
looked as if they were out of
picture books. My experience.
too, has shown that in home
canning there is nothing better
for preserving than pure cane
sugar. Today. as in grandmoth
er's day, pure cane sugar insures
canning success.
CANNY CANNING
How to Make Syrup for Canning
Fruit
Thin syrup—Three parts water
or fruit juice; one part pure cane
sugar; bring to boil.
Medium syrup—Two parts wa
ter or fruit juice; one part pure
cane sugar; bring to boil.
Heavy syrup—One part water
or fruit juice; one part pure cane
sugar; bring to boil;
Use. of syrup for fruits: Fill
syrup to within 1% inches of top
of jar if fruit is packed cold, or
to 1:6 inch of top of jar when
fruit is packgg hgt.‘
Jelly should be boiled rapidly.
Long. slow boiling will destroy
the pectin in the fruit. juice.
I owdered pectin jam recipes re
commend a 4-minute boil; jelly
recipes a 2-minute boil. These
boiling periods mean a full roll
ing boil, not a}: simrger.
To prevent such fruits as apri
cots. peaches, pears and apples
from turning brown due to expo
sure to air, drop into slightly
salted water after peeling and
before canning.
Store cherries and berries in a
dark, cool place to keep their
color.
Wash jars in hot. soapy water.
For open kettle canning, boil in
clear water for 15 minutes. For
hot and cold pack methods,
merely scald and invert on clean
cloth. Scald lids. Pour boiling
water over them, allow to remain
in water until ready to use.
Always use new paraffin to
seal glasses. Do not fill jelly
glasses to top; allow ‘26 inch
space for meted paraffin. Cover
the jelly with melted paraffin
at once. .. . .
'Do not double jelly or presew
ing recipes. . . .
Question: In hot or cold pack
canning when should one start
to figure time of processing?
A.: Pressure Cooker: From
minute the hand on pressure
gauge reaches required pressure.
1.- Watenßathr From the min
ute water surrounding jars starts
to boil. . .. . .
Jars should be filled within '6
inch of top with fruit and 1%
inches of top with syrup when
fruit is packed cold, or 39 inch of
top- with syrup when fruit is
packed hot. . . .
The difference between a Sim.
met and a full rolling boil is
’that you cannot stir down a full
rolling boi.
RECIPES FOR YOUR EATING
PLEASURE
Any Berry Jam
6 cups ground berries (any
variety).
173%t0z. pkg. powdered pectin
8% cups sugar
Wash, stem and grind 3 quarts
fully ripe berries. or crush com
pletely one layer at a time so
that each berry is reduced to
pulp. Measure exactly 6 level
cups crushed berries (add water
to fill out last cup. if necessary)
into a large lgettle. (For Straw
berry Jam and Black Raspberry
Jam add $4 cup lemon juice to
each 5% cups crushed berries).
Add the 3%-oz. package powder
ed pectin—stir well, and bring to
a boil, stirring constantly. Now.
add the sugar (which has been
previously measured). mix well
and bring to a full rolling boil.
Boil exacty 4 minutes. Remove
from fire, let boil subside. stir
and skim by turns for 5 minutes.
Pour into sterilized jars, allow
ing '6 inch Space for sealing
with frest parraffin. “ ‘
STRAWBERRY JELLY ‘
Wash and stem 3 quarts of
fully ripe berries. Crush and
squeeze out juice. Add % cup
lemon Juice. Measure 3% level
cups juice into large kettle. Add
one 3% oz. package powdered
pectin, stir well, and bring to a
boll. stirring constantly. Now
add 4% cups granulated sugar;
mix well. Continue stirring and
bring to a full rolling boil. Then
boil exactly two minutes. (the
difference between simmer and
full rolling boil is that you can
not stir down full rolling boll).
RemOVe fro mfire. Let boil sub
side. Skim carefully; pour into
glasses. Yield: 8 mediu mglasses.
STRAWBERRIES m SYRUP
(Will not float)
‘75 pound (1 cup) pure cane
sugar
We \
‘ :%sw”fl¥ "V
4433”“ "a
'Jusi’ a few leisure hours
can give you a new hob
by— a new career—a
new fhrill! Use lhem *0
'learn lo fly in our frain
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Telephone Kenn. s3l
2 pounds strawberries
ya cup strawberry juice
Boil together sugar and straw
berry juice. This juice may be
obtained by crushing and heat
ing some of the culls or over
ripe berries. Cool and add the
whole-strawberries, then boil 3
minutes. Cover the vessel and
set aside for at least four hours
or overnight. Pack into clean
jars, filling to within 175 inch of
top.‘ Put on cap, screwing the
band tight. Process in water
bath for 15 minutes.
TOMATO manuaum;
4 quarts tomatoes (measure
whole) “
2 oranges
2 lemons
Pure Cane sugar
K ounce vyhole cloves
1,6 ounce cinnamon stick
Remove peel from tomatoes
and slice the‘m. Slice oranges
and lemons very thin and quar
ter the slices. Pour off half the
juice from the tomatoes. Weigh
the tomatoes and add an equal
weight of sugar. Stir until the
sugar is dissolved. Add the lem
ons. oranges and spices tied
1005913? in cheesecloth bag. Place
the mixture over high flame and
boil rapidly. stirring often. Cook
until clear and thick. Pour into
:terilized jars and seal while
ot.
SWEET PICKLED CHERRIES
'4' 3176 s "1KE—5:167:65?“
1 ‘ré cups vinegar
$4 teaspoon salt
SS cup ivater
'5 cup broken stick cinnamon
1:4 cup whole cloves A _ _
7icup's stemmed sweet cherties
(black, red or white)
Heat sugar, salt. vinegar and
water to boiling. Tie spices loose
ly in cheesecloth, add to syrup.
and simmer 10 minutes. |.Re
move spice bag. Add about a
third of the cherries (just
enough so that the syrup will
cover them), and simmer slowly
until cherries are tender. Using
a skimmer or perforated spoon
remove cherries to hot sterilized
jars. Add more cherries to syrup.
and repeat until all are cooked.
Fill jars with the boiling syrup
to within ‘5” of the top, and
seal. Makes about 3 ’75 pints.
CHERRY JAM
To prepare fruit, pit about 3
pounds of fully ripe cherries.
Grind through food chopper, as
fine as possible. Stir in ’A cup
water. For sweet cherries. add
35 cup lemon juice; as lembn
juice is absolutely necessary. For
sour hcerries lemon juice is omit-
Now is the time to figure your wants for fall
phnting. Fruit mes. shade mes. shrubs
and berry plants.
YES. WE DO LANDSCAPING
NURSERYMAN'S EXCHANGE
River Road ' ‘ Phone 4525
J. .w. STROUP
_ AND .
H. A. JACOBS
' DRILLING CONTRACTORS
Core Drilling .
Wafer Well Drilling
Tesfing Formations
Washing Ouf Deep Wells and Cisl'erns
~ Wafer Hauling for All Purposes
l Fasl' Rotary Rigs)
son LOWER PRICES see us
wnu on WRIT! as scum mu swam
. xenuamcx. WASHINGTON
_ , wg ,
. \ enoup ,/
._"'::”°"‘;."” “- ~
‘ mm: 7'- Exculfi \‘ - .
'SME 250/7
_ New Reduced Rates
On Your Auto Insurance!
NO AGE, MILEAGE OR BUSINESS USE .UPCHARGE
unlun msuuuc: $1 0 "0*
sauna/310.000 Bodily Inlury '
~ $5.000 Property Doing. 3.3.er
~ ‘HuoSSmou-rlnghflcvl‘oo
Similar Savings, ’ ."on.*h° Spot" Chin“
Colli’slidg magnate 59m“
.Nafional Siandard Policy
“The West’c Loading Auto Insurance Cartier”
' FARMERS INSURANCE EXCHANGE
WILLARD A. CAMPBELL
~ msraxcr MANAGE; ~
201 Fun“ Ave. _ Kennewick
ted. Put 3% oz. packa e pow.
dared Pectin. stir wag]. and
bring to a boil. stirring constant.
13‘ NW- add 4% level cups gran.
ulated mg". m We“ and
bring to mil tom“: m m 1
exactly 4 minutes. Ramon {can
fire. let boil subside. stir and
skim by turns for 5 minutes.
Pour into sterilized jars, allow.
ing ’6 inch snace for seah‘ng
with fresh paraffin. Yield 8 me
dium glasses jam.
The condition of E. S. McDon
ald, who has been seriously ill
the past week and under treat
ment in Lourdes hospital in Pas
co. is repdrted as slightly im
oroved. His niece. Mrs. Lynn
Bingman. from Cresswell. ore..
is a visitor in the McDonald
home.
FREE film-Z!
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Total Price 3355
595 Down 8: $5.50 per Wat
Tri-City
Harley-Davidson
Sales
7825 Columbkl Ave.

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