Evening Star Newspaper, July 22, 1921, Page 11

iCann ‘Fruits/ " Berries yMelons in Season. Fruit for making jams should be bust ripe. but not overripe. It khould be boiled fast to preserve the olor of the frult and kept well titred, removing all soum as it ises. Do not pour parafin on the jam until it is cool snd a jelly forms bn the top ‘and adheres to the glass Il' around the edge. Otherwise the jam’ will shrink, leave & space be- ween It and the parafiin, and fer- entation is more liable to occur. Jse porcelain-lined or enamelware tgull- for making jams and pre erves. Never use tin, iron or cop- er utensils, as these will spoil the Folor and are not,safe to use. Store ams, preserves, conserves and mar- nalades in a cool, dry place, free rom drafte and in an €ven tempera- ure. Raspberry Jam.— Wash and pick bver the fruit and measure in Sei rate bowls equal quantities of ber- i :Warm_ the sug ie®, after crushing a few of the ber- ies in the bottom of the preserving ettle. Cook until thick, which will be 'in about three-quacters of an hour. 'his jam will be less llkely to be- -ome snln{ it you Nnx one-sixth of instead of the full amount Blackberry agh rry jams are much finer if the eélds are strained out with a sleve. ‘ook first, then run through a flour jever, return to the preserving ket- le, add an equal measure of sugar eated and stir until thoroughly ixed. Again bring to the bolling boint and let simmer for forty min- tes; store in tumblers or'stone jars. Cherzy Jam. Stone and welgh the cherries and bofl them over a_brisk fire for an our, keeping them almost constant- v . stirred from the bottom of the pan, or they will stick and burn. hdd for each pound of fruit half a bound of sugar. Boil quickly for wenty minutes. Take off scum as it ises. Red or White Currant m.—Use 'wo quarts of either red or white cur- ants, from which the stems have been emoved. Add three pounds of sugar, bne pound of chopped raisins and two pranges, peeled and sliced. * Boil for wenty minutes . Plum Jam.—Use six pounds of plums, pne pint to the pound after the skins nd “stones are removed; six pounds f sugar, one pound of seedless rais- ns, the chopped meats from one ound of walnuts, the fiice of four ranges and the grated rind of one range. Boil slowly for one hour, tiring constantly. This is delicious o 'serve with ice cream. Pear Jam.—Core, but de:mot peel, ome good ripe pears, slice them, rush them well In a bowl and strain he pulp through a very fife sieve 'or every pound of this pulp add ons alf pound of sugar, previously boiled b a thick sirup. Cook it very:slowly ntil reduced to about two-thirds i riginal quantity. It should be of the ondistency of honey. Pour in jars, bt cool and seal. o Making Preserves. Peach Preserves.—Select firm, Llpe it, peel carefully, using a silver nife, cut in halves and take out the its. Allow a pound of sugar for ery pound of peaches.= Spread ‘& yer of the sugar on the bottom of e preserving. kettle and cover it. ith a lagertof peaches, hollow side p, and re| ery slowly and when the sugar is eited add a cup of water in.which e crushed kernels of .two dozen ach stones have . been boiled for a L w minutes. Cook the. peaches gently the sirup until clear, which should ke about half.an hour, then remove ith a skimmer and put in layers on platter while the sirup boils quick- for fifteen miputes. Skim off the Wm and at the end of that time the rup should be clear and thick. Fill rs with the peaches, arranging care- 1y to get as jmany in as possible, en fill with the holling hot sirup and al while hot. & rrant and Cherry Preserves.—Put ree quarts of stemmed and washed rrants in the pregerving kettle and ok until the juice begins to appeal ush and strain through cheesecloth ! get all the juice. Have in readi- ss twelve quarts of cherries pitted d put into the preserving kettle! ith the juice of the currants and ght pounds of sugar. Heat slowly the boiling point, skim and simmer. r fifteen minutes, or until the cher- s look clear. Pour into small jars glasses and seal. If more acid is sired, half the quantity of sugar ay be used. ' ackberry Preserves.—Wash the rries and put them through a food opper and then weigh and put them an equal amount of sugar and boil r fifteen minutes. When .cool these eserves can be cut with a knife and e delicious. ntaloupe Preserves.—After mak- @ a sirup of three-fourths of » and ntaloupe, season with allspice, cin- ymon and cloves. Allow the fruit to jok for twenty minutes, then re- bve it from the sirup. Cook the up until thick, then pour it over o fruit in the jars. B watermelon = Preserves.—Use the ick rind, after removing all the leen rind and the soft red portion the melon, eut in cubes. The sirup iI be like honey if brown sugar is led, add a few slices of lemon and stick _of cinnamon. to the boiling up._Do not put the cinnamon in a . Place the melon in the sirup and i1 until done. If simmered, the pre- es will be dark and rich and the ap will be & little thick. If quickly bked, they will turn a clear pink. - ymon Preserves.—Peel, then cut e dozen lemons in slices and sosk a day in cold water, then boil four WOMAN’S PAGE. Health and Thrift i D HOME RECIPES FOR .MARMALADES AND PRESERVES pounde of sugar and a cup of water for about twenty minutes and stir to Add_the' sliced some chopped raisins and al~ nd let thicken slowly. This is a deliclous filling for sandwiches to serve with iced tea or lemonade on a also It this e Star’s Household Expert Tells How to Make the Best Sort of Products From and t until all areused. Heat | keep from burning. lemon, mond: warm afternoon. Lemon peel makes a delicious preserve. is used, cut it into small pieces and cook with their weight of sugar and a little water. Ginger Tomato Preserves.—Stew together nine pounds of green to- matoes and one-half pound of green ginger. Roll four lemons until soft, take out the seeds, chop the lemons and mix with the tomato, adding nine pounds of sugar. Boil all to- gether until clear, then seal in glass jars and let stand for three months before using. Conserves. Red Currant Conserve.—Crush the allowing pounq for pound. Put into sterilized glass jars and place in a boiler or kettle of hot water, pro- tecting from céntact with the bottom of the kettle or other jars by coils Jof rope. Bring to a boil. cook ten minutes, seal and put away. | "Plum Conserve.—Take three pounds | of blue plums, one pound of seeded i raisins, three oranges cut in small pleces,” three pounds of sugar. one pound of English walnuts, broken in pleces, and the juice of two lemons. Wash the plums, remove the stones and cut in small pieces. Mix the ingredients, place in the pre- serving kettle and cook slowly until the fruit is clear and thie=. Press into Jelly glasses or jars and seal. Green Grape Conserve—Select six cups of very tart green grapes, split each grape and extract the pulp and seeds. Place the pulp in one-half cup of water and let simmer long enough to soften, then rub through a sieve, keeping back the seeds. Place the grape p\llg;’ d skins In a preserving kettle. ave the rind from three oranges, cut the oranges in halves H N A Chicken Dinner for Sunday. Beefsteak _dinners, shore dinners and all other deliclous dinners wax and wane in popularity, but the good jold chicken dinner is always with lus. The chicken dinner is an es- pecial favorite for Sunday. The young housekeeper may not have. the following ‘“‘old standbys” in her recipe file as yet, and may welcome my di- rections for them: Fricassed Chicken, Delmonico Potatoes, Green Peas, Simple Fruit Salad. Coftee, Ice Cream. Fricasseed Chicken. — Cut up a cleaned fowl and put the pleces in a saucepan with four tablespoons of beef drippings; let them fry in this grease until slightly brown on both sides, but take care that they do not burn. Then add enough boiling water to cover, one tablespoon salt, one- quarter teaspoon pepper and a bouquet of herbs; let simmer until tender (for a chicken this will be about one and a half hours; fowl it will take about three hours). Make a sauce in another saucepan by melting two tablespoons of but- ter, adding four tablespoons of flour and mixing until smooth, then adding | two cups of the hot liquid from the chicken saucepan and salt and pepper to suit taste. At dinner time arrange either split biscult or toasted bread on a large meat platter, put the pieces of chicken on this and pour over all the hot sauce. Or, if you do not care to serve the chicken on toast or bis- cuit, you can arrange it on the plat- ter, pour the sauce over it and sur- round it with a border of hot cooked rice. PrS Delmonico Potatoes.—Make a white | sauce by melting three tablespoons currants and mix them with sugar, |’ for a| X with a spoon scoop out the: pulp, ejecting the seeds and fiber, Cub six Jarge figs into small piece: this to the grapes and cool for-half an hour, add three cups of sugar, cook another half hour, then stir in three cups more of sugar and cook until clear and until the juice Jellies when placed In a cold saucer. Marmalades. Pineapple Marmalade. — Plunge a pineapple into Boiling water, then the skin and eyes can be easily removed, the -length of time to be left in water being dependent on the ripeness of the fruit. Chop very fine, cook for one hour with three-fourths of a pound of sugar to each pound of fruit. This must be watched care- fully and stirred well. When it stif- fens when cold it is done. Gooseberry Marmalade.—Use well- flavored gooseberries ¢the red variety is best). PBjace in a kettle and add just enough water to prevent burn- ing.. Cook until the fruit is very soft, then rub; through a coarse sieve or celander, measure the pulp and allow an equal amount of sugar. Add half of the sugar and cook about fifteen minutes, then stir in the remainder of the sugar, and after about ten ‘minutes test on a-saucef. If Stiff and clear, it is done. Place in glasses and seal. Watermelon Marmalade—Cut -the seeded fruit: into pieces, weigh it, and ‘to every pound allow a pound of sugar' and the grated rind: of Ralf a lemon, Bring to a byil and let sim- mer slowly, stirriog the contents of the kettle to keep from Sco=ohing. Cook on the back of the stove until the mixture is of the congstency of marmalade. Fill pint jar§ or tum- blers while hot and seal. This mar- malade has the lovely pink tint of a pomegranate. Dainty desserts may be made by slipping a mold from the tumbler, cutting it in hal§ and placing it on a xlass dish With whipped cream on top. Tomato Marmalade. — Take one quart of ripe tomatoes skinned and sliced. Put on the stove with half a cup of cider vinegar, one-third of a cup of sugar, ona teaspoonful of salt and one teaspoonful of mixed spices. Cook slowly and stir often with wooden spoon. When reduced to one- t half jt is done. Put in tumblers and cover with parafiin DVEI" and cover and seal. of butter in a saucepan, adding three tablespoons of flour and mixing until smooth, then adding two_cups of sweet milk, three-yuarters téaspoon salt and one-elghth teaspoon pepper. Now also add to the hot sauce one- quarter cup of either grated Par- mesan cheese or finely minced mild American cheese and three cups of cold cooked white potatoes which have been diced. Turn this mixture into a buttered baking dish and sprinkle another quarter cup of the cheese over the top; dot with bits of butter, and brown in a quick loven | Simple Fruit Salad—Four bananas cutuinto slices, four cups of diced:aj ple,-one cup of celery cut small and one cup of chopped walnuts. Mix these ingredients well together and cover with the following dressing: Dressing for Simple Fruit Salad.— Beat two eggs well and put them into a small saucepan; add to them one- half teaspoon salt, a dash of cayenne, one heaping tablespoon granulated sugar, one-half teaspoon prepared mustard (if liked), three tablespoons of vinegar and three tablespoons of thick sour cream; let boll until very thick, then cool,’ chill. and pour it over the salad just before serving. Puffed Crackers With Jam. ‘Take some unsweetened crackers; split and soak in cold water for ten minutes. Place them carefully in a shallow buttered pan with a big lump of butter in each half, the more but- ter the better, and bake in a hot oven for twenty minutes. Sometimes it takes a little longer. They taste like puff paste and may be used as tarts with jelly or jam on top. A blouse of yellow organdle and gray moonglo satin ‘is embroidered with yel- low and blue wool beads. . * ARCTIC EXPLORER EXTOLS - "SALADA" “Capt.” MacMillan chooses flavor and lasting qualities.” L. Electric Automatic. 2. Porvble—uke it with® you when you travel. 8. No bobbins to wind. 4. No tensions to regu- late. 5. Silent. 6. Sews heavy or light materials.. Main DONALD B. MacMILLAN, FAMOUS ARCTIC EXPLORER, On the eve of his departure for Baffin Land, calls on us and gets a liberal supply of “Salada” for his Arctic dash. He says: “Our very best work among the Esquimes is dove on tea, und of sugar and one pound of|and not on coffee, cocoa or any other drink.” “Salada”™ for its “purity, deliciousness, Come and see it 9. SOLD ON EASY Wilcox & Gibbs Sewing Machine Co. 702 lo_lh St. N.W.» 5 614 King St., Atekandria, Va. 7. Itsstitch i threetimes as strong as ordinary stitches. 8. Attach to any light socket, any kind of current. : PAYMENTS. Call at our store and see it; or phone for a free demon- stration in your own home. 8232 THE EVENING' STAR, WASHINGTON, D. and | i Naplos 22 A children's picnic party is not com- Plete without ice cream. ‘Spoon picnic favors ‘will delight the kiddies and be useful as ‘well. On the convex side of the bowl of each cardboard ice cream 8poon paint a face. Use vegetable dyes or colored.candies. Wrap a paper nap- kin sround the neck of the spaon to form the dolly's dress, as shown. Tie a narrow ribbon around the collar. Have each kiddy's name written- on.the | ribbon et mer dolly spoon picnic favor to show where she is to sit when the ‘eats” are served. FLORA. (Copyright, 1921.) Fried. Biscuits With Peaches. Beat up two eggs with one-half & ‘cup of sugar, then add one-half ta- blespoon of meited butter. ‘Split some cold biscuits and dip them in the mixture, then fry untll brown in smoking hot fat. Put a few mashed peaches into a cup of milk, then heat and pour over the biscuits. Serve hot. Things You'll Liketo * l Make. | ‘C., FRIDAY, JULY 22, 1921. Salvatore’s Barley Jelly. Little seven-year-old Salvatore was one of a group of dusky-skinned childfen who lived In a big city and had never seen a cow. True, he had seen green grags—and trees. A few blocks away there was a big park full of green grass. But it was fenced off with iron chains, and little Salvatore had néver in his life laid in the grass and kicked his bare feet in the air. He was interested in the park and sometimes his mother took him there on Saturday after- noons. There were other little boys like Salvatore there, but they trudged around with a little box strapped, to their_backs and said, “Shine, sir?’ and Salvatore greatly wanted to do likowise. ; And then his mother became very ill—so il that after days and days in the big hospital neap the tenement where Salvatore slept®-and ate, some- times—the doctors said she must g0 away to the country. Finds the Country Dull. A kind lady gave Salvatore’s mother some money and she and her three children were packed off to a conva- lescent home in the country, where there were miles and miles of grass and not a single t of it chained off or marked “Keep/Ofn.” = Salvatore was interested. There were no policemen watching to chase the litHle Italian children should they venture on forbidden ground. . But he was also lonely. There were only his two little sisters to play with, and when he had teased them HOME NURSING AND HEALTH HINTS | BY M. JESSIE LEITCH. both and made them cry what was there for him to do He yearned for the narrow street that smelied of banana skins and garlic. He wanted to play on the pavement— with chalk, and bottle caps, and bits cf broken dishes. He wanted to steal cherrics from old Ton's pushcart, and he wanted to dance to the music of the blind map's hurdy-gurdy, upon which two fittle green parrots perched. Homesick for the City. Salvatore was homesick for the city. His mothers and the little sisters were happy. But he refused to eat. He was not hungry. He had a pain. He' rubbed his small hand vaguely over his small body. The pain was some place, but he could not put his hand on it. ‘Then one day the doctor took the little boy over to the farm, and for the first time in his life he saw cows milked, and drank milk from the pail when it was warm and foamy. But he still refused to be interested WOMAN’S PAGE. measure three tablespoonfuls of pearl barley, well washed, into a pint of cool, ciear water. In the morning this mixture, which had soaked overnight, was placed in the double boiler over the fire, where it cooked for four hours. Extra water was addéd as it was'needed. Then a pinch of salt was added, and, standing on -a chair by the table, the little boy would help 0 strain the mixture through muslin into little blue bowls. It was then set aside to cool. Then the delicious, transparent jelly, turned into a dish, was eaten with the rich cream that came from the farm. . And the little boy forgot his home- sickness and grew brown and sturdy in the green meadows of New Jer- 8ey. For he drank lots of milk, of course, and helped gather the eggs each day for his supper. Raspberry Shortcake. Mix and sift twice two cups of flour, one-fourth cup of sugar, four tea- spoons of baking powder, a pinch of | grated nutmeg and one-fourth tea- spoon of salt. Rub in one-third cup of butter, add one egg well beaten and two-thirds of a cup of milk. Mix in food. Then lescent home discovered that he liked to be allowed to help prepare food for his mother and little sisters. She put an absurd paper bag on his head and called him “the little chet.” This pleased him. He would not eat oatmeal for break- fast, but when he was allowed to prepare barley felly, almost all him- self, he would eat it. And with cream and a suspicion of sugar, barley jelly, as most people know, is a pleasant substitute for oatmeal in the summgr- time, for a change. At night Salvatore was allowed to ‘the kindly lady at the conva- ¥ well on a floured pastry board, roll out and bake in a cake tin in a hot oven for twepty minutes. When done split open and spread with but- ter, then with sweetened raspberries. Cover the-top layer also with rasp- berries, sprinkle generously with sugar and heap over all sweetened whinped cream. A Cherry Salad. Remove the stones from some large . white cherries and replace each stone with a hazel. nut. Lay on lettuce leaves and cover with mayonnaise dressing and a little whipped cream, RUMFORD’: 2% SIZE CAN PKG. 12¢ —Post Toasties ALL CAMPBELL’S SOUPS 1 0. LB. ARGO STARCH 3 - 25¢C BAKING POWDER 1LB. CAN " 320 LUX...10c¢ . -“Del Monte” YELLOW CLING EACHES 29 JELLO or JIFFY JELL A= 11¢|6lbs, . . .42c QUAKER OATS BREAKFAST CEREALS Kellogg’s Corn Flakes ORIENTA COFFEE - at daily grocery savin, COR. 10TH & K STS. 1020 GIRARD ST. 130 D ST. - 5504 WISCONSIN AVE. 4521 WISCONSIN AVE. 2502 14TH ST. 2009 14TH ST. 4716 4TH ST. 2202 14TH ST. 5505 14TH ST. 2325 18TH ST. 1609 T ST. 944 FLORIDA AVE. 620 N ST. 39° : Special at Every D. G. S. Store GOLD MEDAL FLOUR mrw MBI LT around to your '~ icing that Heavy, 6-string, red and blue handles—a broom that makes a CLEAN sweep. == A HOST OF D-G-S STORES LISTED BELOW MARKET AT THE NEAREST ONE AND SAVE PLENTY ISTRICT @ ROCERY "OCIETY D-G.S STORES EVERYWHERE DAILY GROCERY SAVINGS ALWAYS PREVAIL Listed below are a few of the many D G S Stores, located within easy access of every housewife. New addresses will appear here from time to time, so watch for the store nearest your home, where foodstuffs of quality gs will always be had. D G S Service—Market by Phone—Free Delivery A FEW OF OUR MANY STORES Northwest 53 E ST. 1030 N. CAPITOL ST. 1531 33RD ST. 301 12TH ST. 3 601 E ST. Southwest 600 ALABAMA AVE. Bl.lttél‘, b ...49%¢ 1001 6TH ST. 761 7TH ST. 900 3RD ST. 233 12TH ST. - &% we o | UNEEDA st ""Ag ‘_’r""““ 1301 C ST. . 1301 S. CAPITOL ST. 1008 B ST, GOOD HOPE ROAD 300 MD. AVE. coon o 1341 H ST. Ty / ) 801 MASS. AVE. 702 STH ST. 5212 BLAIR ROAD. 315 Q ST. 1346 B ST. 1933 TEMPERANCE AVE. 1130 B ST. - Summer-time is Cake-time when you can forego the drudgery of baking—knowing that you can just send D G S Store and get a - CORBY CAKE fresh from the ovens. - Big, luscicns layers; daintily flavored and richly tempts the appetite anq giyes “Pure as Mother Made It . ! 1601 GOOD HOPE ROAD. :’(ERK LANE, VA, “A D-G-S STORE IN EVERY NEIGHBORHOOD” 12 Ibs., ARMOUR’S “STAR” BRAND BACON Hams, Ib. ... ... .400 Purchase one of these sweet, juicy hams the next time you market at your D G 8 store— WHOLE, 1b., 40e. Smoked Sugar-Cured Shoulders, TR ..ZOC Rib R of Beeozsltb b Y 35c Pot Roast, Ib. . .. .25¢ Southeast 4 o 23¢ 7c PKG.—2 FOR 13c ILWORTH, D. C. AT ALL D. G. S. STORES Gelfand’s Mayonnaise Just the mayonnaise for salads, lunches and quick meals, at every D G S 25‘: store, large jar . (CRISCO& 19¢ . 79¢ pure—covered with flufty broad hint of the goodness inside.