The Daily Alaska empire Newspaper, June 16, 1943, Page 2

WEDNESDAY, JUNE 16, 1943 THE DAILY ALASKA EMPIRE— UNEAU ALASKA cold water and:w pounds; No. 2 tins 100 minutes|pounds or 20 minutes at 15 pounds ! ‘Virtue, Liberty and Indepen- N | jars on tins in | " 5 ‘HERE IS REPORI bringing to a boil. Cook for 20|at 10 pounds. Caution [Mavis NiKula an dence” is the state motto of Penn- minutes, then seal and process ( Clams | Spoilage may be detected by soft| sylvania. pressure cooker. Glass pints 90 min-| Scrub the clams and put them texture, cheesy, sour or tainted J kM M h Pl g A ‘ | Jack McManhon Flan —— ON PRESERVING |utes at 10 pounds and No. 2 tinsjinti a tub of clean water to whichjodor, or presence of gas and bu!af‘ 3 fhas been added 10 percent salt!ing ends. Do not taste it if there| land eviscerated when caught or uncovered at 3 pounds pressure for Add 1/3 tablespoons olive oil to dissolved allowing 1 teaspoon cry- the ceiling on Mahon of Renton, Wash., has been | Canadian Bacifi Air Lines. Falrbanks ac e as the s i h stals to each gallon of water. Fill| Smoke House stationed in Juneau with the — ~ - — entrails are warm. Save the liver.| i cn pressure has returnefl ‘10| ;,.q saved in’shucking. Thig juice|and 9 feet high is large enough for|_ i AR S ORDER YOUR ails arm. : *|zero reimove jars and place them| . o' .. lequced to 2/3 volume by family or neighborhood use. A door | but avold puncturing the bile bag.|ypside down to drain on a rack for [\ Lo Yoeing 1% Test By 4 feob As| WINDOW WASHING RABBIT SKINS Boeape. (of! soblet il SN ST |3 uiutes, | Proc Gl ints 70 minutes large enough to tend fire. Place RUG CLEANING v side of fins and remove by a sud-| TOC ass pints minutes NOow s A AR Y - # |and a few handfuls of cornmeal.|is the slightest indication of spoil- Weddlng n Ju ly Q\ ! 2 qts. vinegar ¥ |Keep clams in this for 12 to 24 age but destroy contepts by burn- W, Q = R 1 qt. water \ {hours. To open the clams use either ing or render contents sterile DY pyc for the marriage in July w * # |University of Alaskd Is-| 3oz suger of following methods: 1. Open live|adding strong disinfectant before|,r wic Mavis Eleanor Nikula to k ! . | 1 oz whole white pepper clams over a pdn and saveé the disposing of it, or boil it before|y, ..\ McMahon, 1st class Petty h [3 ’ | sues Informative ¢ & mihard” el gfftiice; then open the stomach and|discarding it Where it may COM- oo . s, Goast Guard, have o 3 1, oz. whole cloves |scrape out the dark mass. In case taminate the soil or poison ani-|y.... announced by parents of . Amde 1 oz. cracked cardemon seed |Of the little neck clams the dark|mals !bride, Mr. and Mrs, Harry Car- @ | ol | 3% @ cricked whble ginger [siphon or neck should be snipped| A dark discoloration in tin s ? by | . r 4 alhar s e . . g - | The University of Alaska’s Agri-| 1 oz. bay leaves ‘nfl, or 2. Put the clams in .x’)unnle.ss but renders contents un Miss Nikula and Mr. McMahon culture and Home Economics Ex-| Tie spices loosely in a cloth and|Steamer with a drip pan below ' to|appetizing T [will be married on Saturday, July, = :s‘lks””i:s |tension Service has issued the fol-|simmer for 1 hour. Strain and use Catch the juice and steam them P EhEmET. |24, at the Resurrection Lutheran| = ldwing informative article gn pre-|the clear liquor 20 nIlll}l(GS. Then slit open, clean| Sea trout and gray fish acquire|sy .o = : paring seafoods for canning: Fresh Water Fish {and snip off the siphon. lan unsavory odor or texture When| mpe prige is a graduate of Ju-| % Jors Use only fresh'firm fish for can-| Gyt the cleaned fish into can| Wash meat thoroughly in bx'ineicanned Sea food co(;kt:nls are|peqy High School class of 1941 and, S» b N |ning. Fresh fish ha$ a salty odor,|jengths and soak in saturated brme{”“‘d" oL 2 Q‘f"ces of salt to 1 gal-'caramelized by “h" L ‘“1"1"‘:?‘" for the last two years has been| . s N pink or feddish gills, bright evés|(; part salt to 3 parts water) for|\C0 Of Water. Blanch clam meat)ture &nd become unpalatable.|i, the ynited States Disbursing| %, N o land scales free from ropy slime.|gg pn ( Th‘u\ drain. o for 1 minute in boiling water in|Chowders and soups may be canned|office in the Federal building ’lp “‘S 4] {8 b i A £ 1 ninutes b ra o i i ? P s ! AR which citiic acld crystals have been |allowing samé time and pressure as| npo MeMahon. son of John Me- OR(p's GRE Fish should be slit along the belly| minutes. Fill cans and cook jars the ‘bidle GRHREA froAle r. McMahon, son of John Me-| o . - ]mD“S_‘C‘;”mM g o i e . | ressure; No. 2 cans 60 minutes poles across near SWEEPING M IND den ferk foryard. Out off headieach can and a bay leaf and a /hich to hand the split fish or i SO CR T SIRL ALl nd tail. Wash in’clear water. Soak | at 10 pounds pressure. Wiz 2 ; FOR SALE ready to mak A RTTT SPe T FOR TARY B e 3 | half-dozen whole black peppers. Minced Clams BULA: traye of screen 8. ihéhes on y e up. % A VERY SPECIAL GIFT FOR A VERY in brine of 1 cup salt to 1 gallon| ‘Sea) and process glass pints 1 Grnd th : ha(;"* g | Which 't ey it DAVE MILNER VALCAUDA FUR COMPANY o Sy i ~ | . - e £ | Gri h e at and d ay SPECIAL PERSON Choose a jot ‘""““hl“’d‘";‘:e ”55:‘ firm B’l"d;hour and 40 minutes at 10 pounds| ;" cans IUZSP]).‘]";({; bofled clam| The fire fmay be built on the Ehgne Bihe w0 i SEATTLE, WASHINGTON present for him from our collection of ];":_‘:‘a‘; rm‘_"’drm“fg ‘;’:r;‘;s:'s‘“;:ne:gpressure. tin cans 90 minutes at 10/,icc and stir well until mixed. ground or preferably in an old fire e e e gifts Dads like! . . . JUNE 20TH IS are left in ‘ad they become’ed;b]e‘ipounds Rreee: |Seal box or discarded stove. Use alder |y THE et 3 FATHER'S DAY! lwhen processed and' add ‘caleium to| ~ Mackerel, Lake Trout, Etc. | process: Half-flats or No. 1 cansor willow wood i BABANOF | Ve diet | Clean the fish and soak it in|60 minutes; No. 2 cans 1 hour 20| To prepate fish for smoking see| ¥ gy oy te 1 aroest Apartment | Filling {brine of % pound salt to 1 gallon |minutes and pint jars 1 hour and smoked fish "’J‘O""‘ 3 i Huilol ‘ SPOR{' SHIBTS s vy Salmon and shad are cut in can|Water for 1 hour. Drain 10 mip- 30 minutes at 8 pounds pressure. | VR"?“I“MS . Due * A T C 0 : 7 |lengths and packed cold, Shrink-|utes. Fill the cans and submerge| Crabs ) TH'F_‘_J) it dD""“”““““‘ °f "'} EVERY ROOM WITH TUB || —ROGUE RAMBLER age will provide head space. If cut|them uncovered in brine of 4| only large size crabs should he '¢rior Fish an Qs Saryioe d SHO | MARK TWAIN [shorter than the can contents will{olnces salt to 1 gallon of Water|canned. Unless they are shelled be- e | LINE | Priced be loose and shake around. | Other fish may be preheated to remove excess moisture, but must from $3.95 and boil for 15 minutes. Invert jars on a wire screen and diain for 3 minutes. Process: glass |fore cooking it is impossible to [control discoloration. Live crabs |may be handled more easily if NICK BEZ ARRIVES; SHORT STAY HERE Reasonable Rates e {! Alaska Tramsportatiem be sealed and processed immedi-;Pints for 1 hour 40 minutes at 10 dipped in water for 1 or 2 minutes ately after heating to avold ,pon.lpounds; tin cans 90 minutes at 10| Otherwise use gloves or tongs. Nick Bez, well known cannery Phone 800 | Company WESKITS age. Allow three-sixteenths inch|Pounds pressure. Drop shelled crabs into boiling oo Ay 14" “Tinsku - from | L AL head space for precooked fish. ! Canned Smoked Fish water to which has.been added % : | -FLANNELS —CORDUROY —SUEDE —~COVERTS an Exhaust Fish packed in glass jars or fish packed hot in tin cans and sealed immediately nged not be exhausted. d KNITS Tin cans packed cold with either Split the fish along the back and clean cavity well. Wash ‘and |cup vinegar and 1 cup salt per gal- ilrm of water. Boil 20 minutes from his plant at Todd last night, mak- ing the trip on his speed boat. He will be here until tomorrow on com- | soak the fish in a saturated brine|the time water begins to boil after)p o, pysiness and is staying at the from 1 to 2 hours, depending on size and saltiness desired. Rinse| |crabs have been added. | Pick the meat out of the shells las soon Baranof Hotel while he is in the city ! i SAILING® FEOM PIER ¢ SEATTLE ® Perzect comfort @ Centrally located © Splendid food and . . s raw or precooked products should|and dry in hot ai til as possible after boiling.| 2 rivi rom | T ricky combinations * # y ot air uni a . ' % Mr. Bez arrived at Todd from service REPRIGERATION A be exhausted by heating at 212 de- |shiny dry skim forms on the sr-|Crack the legs and claws with & ine outn last Saturday and said| Fo B grees for ten minutes, then sealed face. Light smoke.for 2 hours tHen |S™all mallet, keeping the meat as \.paiations for the opening of, McClure, @ Large Rooms— 5 in.mediately. Unless this is done|increase the density until the sur- Unbroken as possible. Slice the body |y Mgr. all with Bath ROBES. .. —RAYONS —CRUSHED RAYONS the break The exhausting process is some- jtimes done in a hot oven. Heat ends may swell and seams face is straw yellow in color. This will take 1 or 2 additional hours. Cut fish into container length | pleces and divide these into strips {in two like a bun with a sharp {knife and shake meat out with sudden jerk. Immerse the picked meat for 1 canning season are well under- way. Most of the crew have been at the cannery on Peril Straits for some time and the remainder ac- companied Mr. Bez north ALASEANS LIKE THE Hotel NEW WASHINGTON |l D. B. FEMMER—AGENT PHONE 114 NIGHT 312 o —WOOLENS until fish turns white” and is(2 inches wide. Pack solidly and|Minute in a brine of 1 cup White| \when asked about the coming heated th_rou.gh. precook with jars uncovered for|'inegar and 1 cup salt vto.avgallon season’s operations, Mr. Bez de- ] o 7 95 zz 5“ Processing: The sterilizing pro-130 minutes at 10 pounds pressure.(0f Water. Two teaspoons citric acid| jineq o make ‘any predictions . . cess must be long enough and hot|When pressure returns to zero, in-|™2Y be substituted for the vine-| A Sl o S enough to destroy all germs. vert the cans on a screen and al- |88 : : MISS TILLOTSON IN In general practice tén poundsilow them to drain for 3 minutes.| Sdueeze out excess moisture and| EDUCATION OFFICE J " “ E A U lo BELTS ... pressure (240 degrees) {of & longer | Add 3 tablespoons of 6l and seal, (POCK In container. Glass or “C’| Miss Marjorie Tillotson, hizh ' tperiod gives a better flavdr' than| Process: Pint jars 1 hour and 40|enamel tins may be used. A lning|oonog) mathematics instructor fov i i -TO SUIT THE VARIED |fifteen pounds (250 degrees) for a|minutes at 10 pounds; tin cans 9050r parchment paper gives “dfl““’“'luunmu Public Schools, m.\-L :\m-w‘):’- Anchorage KOdlak Falrbanks TASTES OF MEN shorter peridd. The' water bath,|fhinutes at 10 pounds. |al protection. Top and bottom 1ay-|eq g position in the office of the 3 steam or oven methods are not River Herring Roe ers are leg meat with body meat Comm‘i)s.sloner of Educaum‘; ;‘]ur m:- Yakutat valdez Nome f frecontmended for sea foods as'boil- ! i |between. In glass jars put leg meat | e monine Cordova Seward Bristol Ba BATS. .. |ing temperature, 212 degrees, does “b:'v“;h ;_"e, “;D“’?Sh‘ water; remove |around the sides. | BT s S 4 g s |not destroy germs, spores, and| °'ack skin”. Drain in a thin layer| Process: Half-flats 70 minutes,iq o o o o o o o o o i i " BY KNOX e 1 ot 1 e o g o0 & it el tepan for 10 BT ¢ e 15 stiuten, . 3 eapa| 3 ° e i St * Kuskokwim and Yukon Points fhave a pressure’ cooker, preserve “"e;' {;‘ filling ;“‘ff tFere must. bejgo minutes, half pint glass 80 min-| o (U. 5. Bureaw) . - i |fish by drying, soaking or'salting.|® Pead space of % inch to allowjufes, pints 100 minutes at 5 pounds| e 5: | w d d r d s d | Cooling and Storing & tor swelling. Fill containers withpressure. Cool as quickly as pos- 3 Tem-p' Lugaday;. June 16 o e nes a rl a un a i i 3 brine of 2 tablespoons of salt to!sibl ® Maximum 64, minimum 48. e ’ / Tin cans are cooled in running | . sible. e 0o 0eeeoooeoesese o . y | water. When almost cold, wash and 8 duart of water. Exhause tin cans| y Shrimp—Wet Pack st - ol |wipe them dry. Inspect for leaks.|q n;nnut:s ay bofl.xng temperature. |'“g;; 00 shrimp spoil very rapidly | ! Push bulged ends in when cool. it process: glass pinfs 70}y ghould be headed and packed | - Glass jars are set far apart in ;’;"utf:ésNO' 2 cans 80 mintes at); "{oo’oe soon as caught. | | § cool airy place out of draft. 5 pressure‘. The sand veins or black streak | . ARIHUR HEDGES \S(;(mmlss.mf]' hArttlhuir I-}l‘edges has| Self-sealing jars must not be Other Fish Roe {may be removed with the head if | i A l R L l N E s B :‘“ 01"“ LIP uties 81'918:9 Di-|tipped, but other types test for| Wash and pick out offal Discard|done within 30 minutes after| | 1xsvcroir ior :um ‘kU. S. Employment leakage by tipping the liquid into|the roe if bloody or if gall bag|shrimp are caught. Pack the head- | i Office : Phflne 667 Y IS EMP[OYME"I | Service in Alaska. : |the sealing edge or turning upside|breaks. To rémove the membrane— |ed shrimp in ice to facilitate shell-! RANOF HOTEL: » Mr. Hedges has been serving in|down. grind the roe in coarse grinder.|ing. : 4 DIRE(IOR HERE i:e::;:lporl:ryt:fmicny for the SN‘ Leave jars where they can be in-|Wash in water and membrane will| Wash in fresh water discarding ; onths, having come here spected for a week before storing.|float to the top where it can be|stale ones with a flat color or rom Ke“fl;lk;)“ “!'Jh"se ::e hfd been ook for leaks, fermentation or|skimmed off. * strong odor. % % , | manager o e . 3 mp) nymf'nl‘ 3 To replace Joseph T. Flakne,now | . oo o o o was Smn‘\”“lg"d -ends. _ Stir the drained roe in brins| Peel and wash the shrimp and in Seattle with the War Manpower | ¢ S8 dwnny |, Canning Is greatly facilitated by|made up of 2 tablespoons salt to|soak them in cold brine made up ed in Alaska in 1938. Mr. Edward having proper equipment and suit- 1 gimrt of ter—3 pini . i 1t 1 t tes W. Borgen has been-officially - able work space. A good clitting|g, oo, 0L WAter—S3 pints of brinelof % cup salt o 1 quart water| mo qpgoTHE BEST in- 2as il ¢ 3 D8 ito 5 pounds of roe. Follow direc-|for 20 to 30 minutes depending on TRA N SPORTAT | O N COM pA NY . GENERAL | pointed as manager of the Ketchi- kan office at this time. | Mr. Flakne, who has been in Se- board, sharp knives, bag salt, meas- uring cups, scales, running water, a good supply of fuel, lifting tongs, tions for processing other roe. Norwegian Fish Balls size of shrimp. Blanch the shrimp by placing | surance, consider i —the company® back of ! attle during the past winter, re- 4nq tgywels. Tested .cans and cook-| Grind 3 pounds of boned salmon|them in a wire basket and boiling| the policy. Is it strong P HARDwnnn [u | ceived confirmation of his :mpumt-‘“_\ can bé assembled in readiness|Or halibut or mixture of any kind(8 to 8‘ minutes in brine of same and dependable? g i 1 g |ment from Washington, May 18,1 the canning season so that the|Of fish putting it through grinder|Proportions as above. Use the same " awma.’"w?am at which time he became Alaska canning may proceed with speed|SeVeral timed. Then beat with a|brine for 5 batches by adding 1/ —the protection the pol- get- . Specialist under the War Man-|. 4 ease. electtic beater, adding 2 teaspoons|tablespoon salt after each batch.| icy gives. It is complete few s power Commission. Recipes of salt, % teaspoon pepper, 2 tea-|Discard brine after the fifth batch and adequate? 4 in i CLeag g spoons onion juice, 1 tablespoon|Or shrimp will be ragged. | s id \ e » a P Domestic and Imported |} | givey ships in the U. 5. Navy (Ssimar, aa ke 5 29 [Hlour or potato starch. As it thick-| Spread cooked shrimp over a wire | —the agency which L are generally named for astrono- [\TOUt are cleaned and cut into can|ens iy wigh diluted evaporated screen or tray and fan to dry and| Writes your insurance. HARDWOODS Slip Industrial Cabinet Woods lete Stock D: Kiln Dried—Air Dried lengths, then soaked one hour inl _ |brine of % pound salt to a gallon| |of water which will be sufficient! for 25 pounds of fish. Drain and pack raw—follow gen- eral directions for filling and pre- heating in tin, Process: Pint glass jars 1 hour and 50 minutes at' 10 pourids. pres- sure. No. 2 tin cans 1 hour and 40 minutes at 10 pounds pressure. Twenty-five pounds of fish will mers and mathematicians. TABLETS P Touact 'S milk using 3 to 4 cups. Beat until consistency of thick custard. Other seasonings added as preferred are 1 teaspoon mace or ntitmeg and % teaspoon curry, chopped pimento or green pepper may also be added. Drop by spoonfuls into simmering liquid which is made by straining the soup from the bolled bores and fish scraps. Cook the Balls 5 min- utes theh pack in glass jars and cover with the liquid, or pack the cool them. Pack into containers by weight 6 ounces to half pint or No. 1 cans and 12 ounces to No. 2 cans or pint size. Cover with boiling brine made of 1l table- spoons of salt to 1 quart of water. Cans should be of the “C” type or sea foods formula or plain tins may be used if lined with vege- table parchment paper. Process: No. 1 cans 20 minutes at Does it take care of claims and losses promptly? When yon need insur- ance ask this Hartford agency for advice. Shattuck - Ageney , fill 12 No. 2 cans pint jars. 2 10 pounds or 10 minutes at 15| b4 HARDWOODS MOREY BACK WBMMANTEE 30zt 5 Spived :;,.. ot g’”“"dl“’;h ;flrwh’“:fi t;m to use| pounds. No. 2 cans 30 minutes at INSURANCE-_SONDS 4 TR : Put the cleaned brined fish into |2 & 1040, Freteat i€ cans U110 pounds or 15 minutes at 15 o INDIANA BENDING OAK jars, rather loosely and fill with i‘; hia or 10 minutes in boil-| pounds. Half pint glass 25 minutes ALASRA C OASTAL AIILIIES Butler-Mauro Drug Co. |spiced vinegar sauce diluted one- |6 WAter: MM pounds. or, 13 minutes at 15 TUNEAD Serving Southeast Alaska———Passengers, Mail, Express — 74fl_»hil.r_strengm. Preheat by se!t,lngL Proc:ass: No. 1 tins 90 minutes at p_oundx. Pint jars 35 minutes at 10 . SITKA TRIP—Scheduled Daily at 9:30 A. M. Hawk An- Pel- Kim- Chicha- . : Juneau..$ 8 $10 $18 $10 818 $18 $18 $18 BY GOLLY -SHE'S AT | CANIT TAKE ANY, 2.8 8 & wof ¥ 1. | HATE TO GO IT ALREADY - HER h 10 18 10 18 » o HOME-AS THIS VOICE IS GETTING MY TEACHER HAS 10 18 18 b 1S MAGGIE'S WORSE EVERY. DAY - BEEN INDUCTED ISN'T THAT 18 10 10 DAY TO'TAKE IF THAT'S POSSIBLE! INTO THE ARMY- 10 10 - HER SINGING * it ot Express Rate: 10 cents per pound—Mintmum Charge 6% Round Trip Fare: Twice One-Way Fare, less 10% SCHEDULED TUESDAY and THURSDAY Wrangell Petersburg $35.00 $30.00 10.00 - Copr. 1943, King Features Syndicate, Inc., World rights reserved per pound—Minimum of $1.00 to ketchikan Express Rate: 16 per pound—Minimum of 60c to Petersburg and Wrangell FOR INFORMATION ON TRIFS TO HAINES, Pm 612 RG, SKAGWAY, TAKU LODGE: Above rates applicable when passenger traffic r1 Bchedules and Rates Subject to Change Without Notice.