Evening Star Newspaper, July 2, 1926, Page 40

FOO D PAGE. Fruit Preserving an Art | Purchase of Various Kinds at Seasons \When They Are Plentiful Required for l.conomical Results. Some housewives consider the pres. ent price of fruit prohibitive for pre- serving, but it is wiser to put up a lttle rather than none at all. The best grade in the stores is highpriced. Watch your chance to buy as the Summer advances and each fruit is in season. Preserve and pickle the dif- ferent frults and vegetables when they are the most plentiful. Cook all frufts fn clean porcelain ket tles. Stir with a silver or wooden &poon. Do not attempt to make Jelly of overripe fr upon a cloudy day. Do not squeeze the jelly bag if vou want clear, sparkling jelly. Boil vour glass jars and jeilv jars before using to prevent break Cover the jars with cold water, bring to ih bolling point, then let remain in the water until cool. Preserves, Jams, Peach preserves gerving should be If freestone fru peaches in halve re them neatly with a silver knif rhrow each halt fmmediately in cold water to prevent discoloration. Now take as many pounds of white sugar as of fruit, or A8 many meas of sugar as of fruit. To each pound of sugar use a cupful of water. Use a broad flat- bottomed granite pan. Put the sugar and water to boil. When it is boiling hot, put in the peaches and let them boil slowly until a clear, uniform color. Turn the peaches carefully | with a large fork and do not break | them. When all are done, lift carefully onto a flat dish. Boil the sirup until quite thick. Put the peaches carefully into glass jars and pour the hot sirup over them. Seal at once. Peach and pineapple jam: Peel and stone the peaches before weigh- ing them. Allow three-fourths of a pound of granulated sugar to every pound of the fruit and one pound of pineapple peeled and shredded fine to every five pounds of the peaches. The pineapple should be very ripe. Put the fruit together and cook slowly for 1 hour, add the sugar, let it come to & boll, then simmer for half an hour. Put up while hot in jars or Jelly glasses. Blackberry jam: To each pound of berries allow three-fourths of a pound | of sugar. Place the berries and sugar in a preserving Kkettle, thoroughly crush the berries, then mix with the sugar. In the meantime have the fire very hot and as soon as the berries are crushed. place the kettle over the hottest part of the fire, and heating as quickly as possiblé, hoil hard for 20 minutes. While still boil- | ing. dip into jars and seal. If the seeds are objectlonable, run the jum through a sieve. reheat, and seal. This jam is of the consistency of goft jelly and is of a lovely color. Strawberries, dewberries and rasp- berries may be prepared the same way with equal success. Pear preserves: Peel, core and cut fn quarters as many pears as you want to make preserv Put in a porcelain pan. cover with water, and cook until tender. Add sugar to make a thick sirup, or about a pound of sugar to each pound of pears. Cook until transparent. Seal while hot. Nutmeg melon marmalade: Select | small green fresh cantaloupes known as nutmeg melons, use them thoroughly ripe. Cut in halves, with a spoon scrape out the seeds, then scoop out the soft julcy part of the melon. Put in a_ preserving kettle with half the weight of the melon in sugar and boil until cooked into <tiff butter or marmalade, stirring often to prevent sticking to the bot- tom of the kettle. Seal tight in glass jar: Tomato butter: Select sound, fresh, thoroughly ripe tomatoes, wash and stem them and put in a_graniteware kettle with just enough water to start to cooking. When thoroughly | cooked, remove from the fire to cool, then rub through a colander to re- move all the seeds and skins. To each two cupfuls of the tomato pulp add one cupful of granulated sugar any spice desired to suit the and lemons if desired. Cook over a slow fire the same as any other rmalades. es for but not soft used, cut the Ma Pea ripe pre- | strong hand. such_as orange, different flavoring, I amount of lemon, coffee, or a fruit juice one may A Dbit of rose geranium in apple Jjelly imparts a del How to Put Up Pickles. Use only pure cider vinegar. Boil in a porcelain or agateware kettle, never in tin, brass or iron utensils. 5 a wooden spoon in handling pickles. If you must use alum, be ring in its use. A lump the s hazel nut is sufficient for a gallon of cucumbers. Put up pickles in glass jars. The action of vinegar upon stoneware pro- duces a bad effect. Do not be overzealous in putting up pickles, sauces and relishes. Thelr appearance on the family table should be an occasional event, not a habit. atural appetite may be mpaired by the too constant use of condiments. On the other with certain foods a relish or r is needed. cellent Chow-chow: Chop fine one of green tomatoes, one dozen large onions, one-half a dozen green peppers, and one large or two small cabbage heads. Sprinkle with salt, put In a muslin bag, and drip over night. To one gallon of water add one-half gallon of vinegar, three cup- fuls of sugar. and beil to a syrup. Add the tomatoes and flavor with two tablespoonfuls of black pepper, all- spice, cloves, and red pepper if itked. Cook until thoroughly done. Seal in airtight Jars. This will keep a long time it kept In a cool place. Cucumber Pickles: The simplest method of doing things is often the best, and that is also true of putting up pickles. Lovers of crisp, sour cucumber pickles particularly will find them more satisfactory when put up simply in cold vinegar, omitting all the troublesome brine-making, soaking, and covering with hot vine- gar. considered so necessary by many, but which succeeds only in making a tough and withered apology for a pickle. To make fresh, crisp pickles, have ready freshly-picked cu- cumbers of gherkin size, which have been merely washed off in cold water. Into each quart can needed put one level tablespoonuful each of salt and black pepper or mustard. il up with the cucumbers, shaking them down occasionally to fill all spaces, and pour over the cold cider vinegar. Adjust the cover and seal tightly for fruit. When wanted, vou will have crisp, well-flavored pickles. Pickled Ontons When pickling onions, take small button onions, re move the outer skin with the fingers, the second skin with & silver knife, as steel discolors onions, throw them into salt water and let them remain for 24 hours. Then put them on the fire In a porcelain-lined kettle with fresh salt water and let them come to a boil. Remove from the fire, pour off the water, put the onions in jars, and pour over hot vinegar which has been previously scalded, with some mace, whole pepper pods and un- ground spices. one_ tablespoontul of sugar and salt to taste. Cucumber Catsup: In one cupful of water mix three dozen medium-sized cucumbers and one dozen omtons peeled and chopped fine, and add six large green peppers and three ripe peppers seeded and chopped fine. Mix in one cupful of salt, put the whole in a draining bag and let drain over night. Add a cupful of mustard seed and one-half a teaspoonful each of cinnamon, cloves, and allspice. Cover well with cider vinegar and bottle, adding a little extra vinegar when the bottles are filled. Cork and keep in a cool place. This keeps well and does not require cooking. Plum Catsup: Boil one gallon of ripe plums. the more acld the better, in water to cover until tender. Allow to cool and mash through a colander to remove the stones and peeling. Mix together two cupfuls of good apple vinegar, two cupfuls of sugar, one tablespoonful of black pepper, one teaspoonful of strong cinnamon, one teaspoonful of cloves and two table. spoonfuls of salt. Bring to a boil, stirring constantly. Add the plums and allow to boil until it begins to thicken, which will be in about 30 fruit butter, stirring frequently to prevent sticking. This butter is very rich and palatable. Easy Jelly Making. Take currants for example, but the same rule appiles to all kinds of juicy truits, tart enough for jellying. Take four quarts, stem, wash, and add four cupfuls of water, put on the stove to heat, and let them get just hot enough to break open, crush with a wooden masher, then turn into a felly bag to drain. If your object is to get the clearest possible product, do not press much or at all. Measure the liquid and add one-fourth as much water as juice. Put over the fire. Measure as much sugar as liquid and place in a granite pan in the oven to heat. Let the juice boil, after it really comes to a bofl. for 20 minutes and no longer. Put the hot sugar in and boil, not a minute more than barely to boil. Strain into jelly glasses. The process is quick and simple, and the product is a clear, rich, beautiful jelly. A great variety of jellies may be made from apples by the use of a minutes. Bottle and seal. Ive made a rule to win success . Ill try to keep it in my heart. [t's something aryone can do Just Finish everything Fruits contain, in {amounts, both sugar and a certain | | jellylng substance, but no fruit | contains enough of either to jellify all of its juice. I | That is why you used to have to | *“boil vour fruit down,” or concen- trate it, until it had lost a large | |amount of its juice—and unfortu- | nately much of its fine fresh flavor and beautiful color as well. | But now you can add jellying substance as readily as you add | sugar to vour fruit. For Certo is the jellying element of fruit—re- you that* fined and bottled for your conveni- ent use. With Certo only one or two minutes’ boiling is enough to glve a perfect, tender jell. You cannot have a failure, and your |felly retains the delicate, lusclous flavor of the fresh fruit and its bright, natural color. A book of simple, tested recipes comes with each bottle of Certo. Your grocer carries Certo, or you, can send 10c (for postage) and get a trial half-size bottle which will | make from 6 to 10 glasses of jam or jelly, depending upon the Trecipe |used. Address Douglas-Pectin| Corporation, 1795 Granite Buildin { Rochester, N. ¥—Advertisement. THE EVENING STAR, WASHINGTON, V. C. FRIDAY, JULY 2. 1926 MENU FOR A DAY. BREAKF. Raspberries. Dry Cereal with Cream. Pouched Eggs. Frizzled Ham. Bluebs Muffins, LUNCHEON. Creamed Shrimps with Green Peppers. Buttered Toast. Banana blanc-mange. Iced Tea. DINNER. Cream of Tomato Soup. ised V Brown Gravy. French Fried Potatoes. Green Peas. Butterfly Salad. Blueberry Pie. Cheese. Coffee. BLUEBERRY MUWFFINS, One-third cup sugar, even tablespoen butter creamed with sugar, one egg, scant one-half cup milk, one and one-quarter cups flour, pinch salt and heap- ing teaspoon baking powder. When well mixed, stir in care- fally one cup blueberries. They make nice pudding by using sweet sauce Rr SHRIMPS WITH PEPPERS. Cut two sweet green peppers in halves lengthwise, remov seeds and partitions, boil five minutes, drain and shred. Cook four tablespoons flour in four tablespoons bubbling hot but- ter, add one pint milk slowly, season with one-third teaspoon salt, place over boiling water and cook 10 minutes. Add one pint shrimps and prepared pep- pers, heat thoroughly and serve on toast, BLUEBERRY PIE. Two cups blueberries, one and one-half cups sugar, two table- spoons molasses, pinch salt, one tablespoon cornstarch. Bake delicate brown and serve hot with cheese. {thin_ white bread and_ butter Nutrition Nuggets. Housekeepers are advised to make a special study of the possibilities of fruit gelatines duuring the Summer. A combination of crushed berries, stralued peaches, strained apricots and shredded pineapple furnishes enough body-building material to straighten out many an internal tangie. Use the fruit in the propor- tion of one cup of each, and bring the mixture to the bolling point. For this mixture you will need three table- poons of granulated gelatin dis- solved in one-half cup of cold water placed over a double hoiler. With the dissolved gelatin, the fresh fruit mix- ture and the julce and rind of two oranges and a’lemon, place a cup of granulated sugar and you have a dish that will not only supply the valuable mineral salts, but the gelatin will help along the process of body build- ing as well. As for its popularity, just try it on the family! Do you realize that when your digestion {8 below par, because, let us say, of overwork and hot weather, a slice of cold white meat of chicken, a dish of crisp lettuce with lemon julce instead and some and a dish of homemade fruit ice cream s The white meat of chicken s one of the most easily digested forms of meat. The plain lettuce salad furnishes vitamins and mineral salts without offering’ a complicated mixture to an already overtived digestion. The thin, white bread and butter is more suitable for this condition than heartier slices of graham bread, and, finally, a plain fruit ice cream is ideal both from the standpoint of the digestion and food value. To many soup stock means only the broth made from beef. It i5 worth while to remember that stock made by simmering vegetables such as cab- hage, celery, string beans and other green things wifl provide a stock that actually life-giving. Beef stock is chiefly stimulating, whereas vegetable stock provides elements that enter di- rectly into building up the body. the hast answer? BY THORNTON BEDTIME STORIES . "5:s: | Young Killers Banded. Man's dominion, when he tries, Prevaileth even in the skies —OId Mother Nature Th is largely true, if not wholly true. For Instance, take the case of Killer the Duck Hawk. Lord uf the alr was he Of all the feath- ered folk none could surpass him in speed of wing. “earless was he and bold. Yet Farmer Brown's Bo: brought to him the fear of man. For s Boy found his nes it,” even though it WITH . HE ONC' JIMB TO “THE EDGE HANDS 1 S 3 MORE MADF CALLED WORLD. were built on the edge of the world: and there Killer's children were at the mercy of Farmer Brown's Bov. Had Farmer Brown's Boy had a gun with him, Killer and Mrs. Killer would also have been at his mercy for love of the children brough! them nearer and nearer until they were perched but a few feet away. But Farmer Brown’s Boy had no gun, for long ago he put his gun away. Nor did he harm those baby Duck Hawks, despite the fact that they were belng fed with his pigeans. Instead he went home with the re- solve that he would keep his pigeons shut_up until the nesting season of the Duck Hawks was over. He was highly delighted, was Farmer Brown's Boy, for he knew he had seen what comparatively few had seen, the home of the winged freebooter of the air —the Duck Hawk. It had been a wonderful experience—that climb to the little rock shelf on the face of the cliff, “the edge of the world,” as Farmer Brown's Boy called it. Ten days later he made the climb again, and this time he found the young hawks big enough to resent his presence and to-strike at him when he reached over toward them. Meanwhile he had learned a great deal about the Duck Hawk. He knew that it traveled great distances and the thought came to him that he would band these young before they left the nest. Then if anything should happen to one of them in | have the same right some far-distant place that band might be returned and thus he would be able to know where the young bird hatched there on the Big Moun- tain had journeved. He waited just as long as he dared. Then, with the bands in his pocket he once more made the climb to what he called “the edge of the world” When he put his head above the edge of the little shelf he So crisp and tender that they‘crack”like celery ONTHS of delicate han- dling are needed to give ust-right” crispness in Libby’s Pickles. And the start is all-important. Grown from our own pedigreed seed, the young cucumbers are hur- ried into brine the very day of picking. 200 country pickling stations are needed to guard their special, tender crispness. #PICKLES BOTTLED PICKLES—CANNED PICKLES—BULK PICKLES was startled at the size of the three Hawks there. In their eyes was all the wildness and fierceness of their parents. When he reached for one it struck at him, savagely and backed away. But he finally secured it and tastened the liitle numbered band around one leg. It was a little silvery aluminum band, and he fitted it so that it would slip up and down easily, but would not chafe. One by one he banded the three birds. The last one, as he set it back on the shelf of rock, took two steps to the edge and then abruptly pitcned off, beating its great wings for its first flight. Such a screaming as there was on the part of Killer and Mrs. Killer as they watched this first flight of the young Duck Hawk. Around the face of the cliff the young bird disappeared and Farmer Brown's Boy could hear the scream- ing of the parents. There was an anxious note in those screams, but the note of fear was not there. The two other young Hawks teetered on the edge of the shelf, but they did not quite dare launch off into space as the first one had done. So Farmer Brown's Boy left them, and when he reached the foot of the ledges and looked back, the two young birds were still trying to get up courage enough to try those mighty wings of theirs. The one who had flown he discovered in the top of a tree and he knew that all was well with him. “Soon,” said he, “they will be sail- ing the skies and no man's hand will ever touch them again while they are alive; but always they will carry the little band and it will be a pledge that my hand will never be turned against them. It will be a pledge that so far as I am concerned they to live that I And long may they live! (Copyrixht. 19: have. Tongue in Casserole. Cook a fresh tongue, skin and slice. Fry a small onion in one tablespoon: ful of butter until well browned. Add one tablespoonful of flour and one cup- ful of water in which the tongue was bofled. Then add the juice of one lemon, one teaspoonful of vinegar, and one-half a teaspoon- ful each of nutmeg, cinnamon and ground ginger. Put In a casserole dish, add the sliced tongue, and bake in a slow oven for about one-half an hour. This is a_delicious luncheon or supper dish and may be served either hot or cold. Sirup Layer Cake. Beat together to a cream two eggs, two cupfuls of sirup and two-thirds cupful of butter. or other fat. Add a full half teaspoonful of soda or two rounding teaspoonfuls of baking pow- der. Beat rapldly and notice the light- ness. Add one cupful of milk, sweet or sour, and enough flour for a stiff batter. 'Add one cupful of nuts and spices to taste and bake in four lay- ers. The filling is whipped cream sprinkled with nuts on each layer. I hold - R Ay Ly %, e b gt angoR) il it Down East . . . out West . . . +++South .. .every- where, Chase & San. born’s Seal Brand Coffee is a house- out America. Chase&Sanborn's SEAL BRAND COFFEE Seal Brand Tee is of the same high quality MARKETS PREPARING FOR MONDAY CLOSING Commission Merchants Lay in Heavy Supplies for Stimulated Buying Tomorrow. Center Market, along with other produce centers and business estab- lishments, will be closed Monday, and commission merchants were busy to- laying in unusuually heavy sup- plies in preparation for the stimulated buying cxpected tomorrow preceding the two-day closing. A large variety of fruit pastries, bakery goods, butter and eggs are available. are moderate and the quality produce generally is high The frequent reductions in prices that have been in effect the past two months probably will not he repeated in many instances in the coming weeks, especlally in the meat lines, according to market officlals. No change in the meat price level is to be expected bhefore Fall, they say. Plenic meats and other cuts which be prepared quickly have had an eased demand since the advent of warm weather, with a similar redu tion noted in those cuts which require hot fire or extended time for cooking. The most popular meats appear to be holled ham and Lebanon bologna. The fish market shows virtually no change from prices quoted last week. Crab meat and crab flakes are coming in somew| lurger quantities. Sea bass, perch, porgies, rock spots, trout and croakers are in greatest demand. Chicken fries and bakers are quoted generally at 50 cents a pound, dressed, and stewing chickens are 45 cents, 5 cents higher than last week. Best grades of fresh eggs are 40 and 45 cents a dozen, last week's levels, and the best grade of creamery but- ter is 55 cents a pound. A wealth of berries and fruits are displayed at the many stands at Cen. ter Market. Prices are the same as last week, with the exception of blackberries, which have dropped from 25 cents a quart box to 20 cents. Red raspberries are 85 cents a quart box, cherries from Culifornia, large and full, are 50 cents a pound; home- grown cherries are 35 cents a quart and the fag end of the strawberry ca is offered at 35 cents a quart OX. Peaches are 35 cents for a basket of from 10 to 14, and plums, which look choice at the price, are 15 cents for a basket of seven. Pears are 50 cents for a basket of 10. Honeydew melons are 50 and 75 cents each; honeyballs, 25 cents each; pineapples, 20 cents each, and canta- loupes are 20 and 25 cents. Limes are 35 cents a dozen and oranges are 75 cents. Lima beans remain at $1 a quart and are of fine quality, though the supply is limited. Tomatoes, homegrown, are 30 cents a pound, and Florida brands are cents. Potatoes, both old und new va- rieties, are offered at three pounds for 25 cents. Lettuce, Iceberg, is 25 cents a head and homegrown lettuce is 15 cents. Early green apples and other cook- Ing varieties are three pounds for 25 cents, and eating apples generally are 5 cents each. Other offerings are ears for 25 cents; beets, cents a bunch; carrots, 10 cents a bunch; string beans, 15 cents a pound; Ber- muda onions, two peunds for 25 cents; bananas, 40 cents a dozen, and water- melons, 75 cents, large size. Venetian Tea anés. Put in a saucepan one-fourth cupful each of butter and hot water. Bring to the boil and then stir in one-half a cupful of flour, stirring until mixed. Remove from the fire and add three eggs, one at a time, beaten two min- utes during the interval. Force through a pastry bag onto paraffin paper, using a rose tube. Fry in deep fat. ' Frost with powdered sugar moistened with cream and flavored with lemon. vegetzbles, meats, fish, Prices of “orn, three Fried Mushrooms. Take a heaping plateful of fresh mushrooms which have been cleaned, washed, and separated from their stems, and dip them separately in flour. Put a quarter of a pound of butter {n a frying pan and one sliced onfon if liked, and when the butter is melted put in the mushrooms. Sprinkle them with salt and fry them over a moderate fire, turning them and browning on both sides. When the mushrooms are done, pour in a gill of quick sour cream, lef it boil up once, sprinkle with parsley. and serve rech PO Favorite Sauce. Beat until quite thick the yolks of two large fresh eggs. Add the beaten white of one egg and two tablespoon- fuls of confectioner’s sugar. Place in {a double hoiler and cook until thick, stirring all the time. Pour into cool china or earthen bowl and beat with a silver or wooden spoon until it is cold, then mix in this one cupful of whipped cream. If to be used with puddings, flavor with one-half a_teaspoonful of best vanilla extract. If for fruit des- sert, flavor with one-fourth teaspoon. ful of almond extract Salt-Rising BREAD Gluten Whole Wheat BARKER’S 616 Oth N.W, 3128 14th N.W. 1408 N. Y. Ave. it - North word through- COFFEE th»z il i il i il What Do You Know About It? Dally Sclence Six. 1. What parts of the potato are polsonous? 2. What part of peaches is poisonous? 3. When does pokeweed\ cease to be edible? 4. The seeds of what. weed produce trance 5. What are three native plants poisonous to touch? 6. How is the primrose pol- sonous? Answers to these questions in tomorrow's Sfar. Subtle Poison. The castor bean, from which castor ofl, the bane of the sick child, and a fine lubricating oil used by airplane engines are derived, is also quite polsonous. The oll itself is harmless, but the “pulp” or meat of the bean is a powerful proteid polsoning, in the same class of toxics as rattlesnake bite, which is also a proteid. On ac- count of thelr swift germination or sprouting castor beans are often used in botany classes. A college girl not long ago wus cutting open a bean when some of the fine dust from the cutting got under the finger hail where the veinlets come to the sur- face, and &0 entered her blood stream. She fainted at once and it was a long time before the cause of her trouble was discovered. Now what do you know about that? Answers to Yesterday's Questions. 1. Queen ants are winged. do not carry vel a. Yellow fever is carried by Stegyiomia and malaria by Anopheles; the common Culex mosquito of the North carries neither. 3. All bees do not make honey; some species are wholly parasitic on other hives; also all individuals in the hives are not honey gatherers. 4. Bees, ants and wasps live in col- onies. 6. In a hive are found three kinds of individuals, males or drones, fertile females or queens and workers, sol- diars, etc, which are immature or at least not fertile females, sometimes called neutral. 6. The antennae of insects provide the animals with a sense of touch or something very much like it: as they are used for communication they take the place of powers of speech; they are poorly under: 1 as yet. Refreshing Drink. Put into a punch bowl & cupful of granulated sugar, add the juice of six lemons and stir until the sugar melts, Add three peeled lemons, sliced very thin. Leave on Ice until you are ready to use it. Then add a dozen sprays of green mint and at least a quart of pounded ice. Stir well for a minute, then pour from a height into it two or three hottles of best ginger ale, Your reputation as a cook will thrive upon the cakes you make with Snow- drift. Snowdrift is a pure, rich short- ening that makes cakes light and fine- grained and rich. And it is pleasant to The Week’s Menu. Instead of limiting July specialties to should plan a red, white and blue meal for breakfast, dinner and sup- per. Such meals afford considerable opportunity for originality and pla ning, but this will be fun for the chil dren. It will be noticed that it is difficult to find a variety of blue foods. Thick vegetable soup is served @t luncheon on Thursds This might be characterized in the old-time phrase s “a meal fn itself” A datalled nalvsis would show that there {s an abundance of Lody-building matertal of bhody-ri tting mater . of salts, of lifegiving vitamins—in this one dish. Tt will be noticed-also that vegetabls bouillon 13 served at the foilowing dinner. This is for the serving the val the vegetable age housekecpe while to experiment always y delicion. ample. This dish, when caref pared. fs very digestible, as the tex is such as to ma 6 action of stive ju attempt to v dinners is consistently In passing, it might be noted that chicken left over from Sunday 1s used on Monday, making ner on that day parti larly advisable, the Fourth one meal, we our vegets Pt up HELP YOURSELF TO HEALTH WA Young or old—they prefer Kellogg’s BEGIN the day with crisp, cool Kellogg’s Corn Flakes. Serve with cold milk or ‘cream. Add fruit. Taste the marvelous flavor! See how cool and zestful you feel the whole day long! Try them at luncheon. For the kid. dies’ evening meal Kellogg’s are never tough:thick or leathery. More than 10,000,000 people daily demand them! _Sold by all grocers. Served at all hotels and restaurants, pEsmuacsien seal o ite wrappers SEALED \{ B TRNEST AN AT T