The Bismarck Tribune Newspaper, August 24, 1928, Page 6

ott oe. eben NOE EMOTO. BIgA totes s nae OE er CAT TEE ‘THE BISMAKCK ‘TRIBUNE like home-ci the pick of the fruit, pre ned fruit—your own. The canning seas ¢ it with pure sugar, and seal up the goodn Electric Cookery Electricity is the ideal cooking heat. It is supremely clean; conven- ient and easy to use; flexible in control—a slow, even flow of heat or an intense high heat by turning a switch; and produces scientifically accurate results. The modern kitchen range is electric with a well constructed, econom- ical oven in which the proper cooking temperature may be had and held for hours. A Super-automatic electric range turns itself on, at the right time to begin cooking and turns itself off when the cooking is done—then keeps the food hot until ready to serve. Maintained Heat Control, securing a definite amount of heat and keeping that supply constant, bakes perfect roasts and cakes. It is in- valuable in oven canning where a constant temperature must be main- tained in order to sterilize fruits, vegetables and meats. HOW TO CAN HAECTRIC IN THE OVEN 1—Switch the lower unit on high. Place jars in the oven. 3—Set temperature control to desired temperature and process sugg2sted time. For further information call the Hughes Electric Co., for Hotpoint canning book. PHONE 222 TODAY HUGHES ELECTRIC COMPANY BISMARCK - MANDAN - DICKINSON WILL SOON BE HERE Save a goodly supply of your fruit jars for this de- licious fruit. Every member of the family will en- joy its rare, piquant flavor—its beautiful color and rich lusciousness. Prunes are healthful and add zest to any meal. Don't be afraid of putting up too many = —you'll be surprised how often you will want to Because this is a serve them. Sometimes Called “Blue Plums” Fresh prunes are far different from dried prunes. Plums and prunes are both dried and called “prunes,” but the Italian prune, grown in Southern Idaho, Eastern Washington and Eastern Oregon, is generally sold fresh. In some sections these are called “big blue plums,” but they are sweeter, more firm and more wholesome than any plum, and more tart and a finer flavor than any other prunes. Ask for them as fresh Fancy Dressed Squabs prunes—not plums. - this year b for | make home canning easy, and next winter, she thinks of the jars of dessert downstairs Richholt’s Cash and Carry [>=] Grocery G22] THE ORIGINAL CASH AND CARRY STORE A GOOD SHARE OF ALL YOU SPEND in this store remains in circulation in Bismarck and Bur- leigh County, and you have a chance to get it back again. HOME-OWNED STORE \ Fancy Dressed Spring Chickens, | a Ss Saas oA vciasa vas all Beef, Perk and Veal Roasts Fruit Jars, Jar Rings, Caps, Parowax, Pickling Spices Olive Oil Skin Soap, 5 bars .... 23c Asparagus Cuts, No. 2 1-2 Ginger Snaps 33 BUR cisececsca Cc FRESH FRUITS AND VEGETABLES . L “Opportunity Seas on”. There are lots of peact and prunes this HOT PACK METHOD This method combines the advantages of the Open-Ketile and Cold Pack Methods. The fruit has the same texture throughout the year, and bacteria are killed in the pre-cooking process. Also, the fruit is kept from discoloring. In case of peaches, remove skins by blanching (unless ripe enough to do so without this pro- in canning prunes, simply pit and halve-—do not remove Add fruit to boiling syrup—which has been made from 1-2 to 3-4 cup sugar for each cup of water and has been boiled 5 min- utes, Precook for 5 minutes at simmering point. Fill container while boiling hot, and “paddle” the sides before placing cover on, and process immediately. Proceed 12-15 minutes; seal immedi- ately. It is not necessary to add extra juice. COLD PACK METHOD Prepare the fruit carefully, selecting it with attention to ripe- ness. In case of peaches, re i blanching, pit and halve, If prunes are to be canned, it is only ne ary to wash and pit the fruit, Do not remove the skin of prunes, Make a syrup of sugar and water, cup for cup, and let boil 5 minutes. Fill the jars with the hot syrup, taking care to “paddle” well around the sides to allow air bubbles to pe, and place jars in the hot water bath. The water around the jars should boil 15 to 25 minutes, depending upon the firmness of the fruit. Jars should be sealed immediately upon removal from water. When cool, wrap in paper and store in a dark, dry place. OPEN KETTLE—Cook fruit in a medium syrup, in a sauce pan, until tender. Place in hot steril rs, fill with boiling syrup and seal immediately. If desired, th rup the fruit is cooked in may he retained and used for jelly making, and fresh syrup poured over the cooked fruit. OVEN METHOD—Wash and pack fruit into hot sterile jars to within 1 inch of the top. Put sterile rubbers in position. Pour over the fruit the boiling hot syrup to cover. “Paddle” to remove air bubbles. Adjust lid loosely. Place in oven at 275 degrees for one hour. Remove and seal immediately. PRESSURE COOKER—Follow general pressure cooker direc- tions, Sterilize at 5 to 10 pounds pressure for 10 minutes. /\} i FRIDAY, it is the housewife's chance to prepare for winter meals when fresh fruits are not available—her chance to get year—so plentiful that the housewife could gain by canning two years’ supply. Modern methods all ready to be eaten with little or no preparation, she'll be mighty glad she canned that fruit. Housewives--- Canning time will soon be here—A fine supply of Fresh Fruits are expected to arrive in Bismarck soon. Prices will be reasonable. Prepare now! Quality and Supplies are at their best this season. STACY-BISMARCK COMPANY Jones & Webb Headquarters for Fancy Groceries, Fruits, ete. Phones 34 We have a complete line of fruit jars and canning supplies, ful choice. Ask for our Veal Cutlets. —no bones—no gristle—just all good eating. Fine, tender meat—no waste Wholesale Distributors Fresh Baked Baked Goods All the bakeries om the Home Bake Shop are noted for their freghness, their wholesomeness. Breads, cakes, pas- tries and pies in pro- fusion make a delight- 109 4th Street Special orders given prompt attention. Top off Sunday’s dinner with Chase & Sanborn’s Coffee—Best of all CGhe Pride of Perfect Canning rue OLD a jar of Lorain Oven- « canned fruit or vegetables up to the light. The fine color and firm texture canning is one of the joys of will yield a thrill of satisfaction owning a Reliable Red you shouldn't miss. And when ‘Wheel Gas Range. It is the you serve them this winter in salad, pie, or fruit dessert you and your guests will find a double thrill in their fine, fresh flavor. The oride of perfect prelim . the Gas R Dale ND WHEEL Ni NOT ® LORAIN" RELIABLE RED W Phone 727 Cost “The Pride of Perfect Canning” modern, quick, easy way to assure.a supply of wholesome fruits and vegetables for winter use. Ask us for a Lorain Oven- Booklet. canning Gas Ranges with Regulator Montana-Dakota Power Co. . Formerly Consolidated Utilities Co. 510 Broadway Home Bake Shop Florence Runyan, Prop. Phone 462 . YAKIMA@=PEACHES ARE COMING You know them—those luscious, sweet, juicy free stones, with the rosy, downy skin that seems almost too pretty to cut into. Who doesn’t know them— who doesn’t like them! And they'll soon be here —fresh from the sunny Yakima Valley, Washing- ton. They'll be very plentiful and thus econontfical to.can. The best plan is to use the medium sized anes for canning and to slice the big ones for the table. Best for Canning Best for Eating The Yakima Valley (pronounced Ya-ki-ma), a vast garden 125 miles long, in the State of Washington, is noted all over the world for the splendid quality of its fruit, its well-kept orchards and its wealth. Given a rich, fertile, volcanic ash soil and ideal climatic conditions, Yakima Valley growers have been eminently successful through intensive horti- culture, irrigation and modern methods of handling fruit and . Preparing it for market. AUGUST 24, 1998 ai 2a ee a ass