Evening Star Newspaper, July 19, 1929, Page 24

Fruit Products for Table Here Is Some Information Which Tt Ts Important to Remember When Jams for Domestic Supplies. 7o make good jelly there must be fruit juice which contains pectin and acid. Pectin is the substance in a fruit juice which makes a jelly jell, but it | canrot do so unless there i5 the right | amount of acid present. Pectin and acid are present in the right proportions in some fruits. Pectin | occurs in large quantities in those fruits which are slightly undcrfipe. Some | fruits which contain pectin and acid in | the right proportions, and therefore will | make good jelly, are currants, grapes, sour apples, crabapples. gooseberries, red and black raspberries, blueberries. | plums. quinces, cranberries, red and | blackberries. | Jelly can be made from pears, | peaches and sweet apples only after adding an acid. Jelly can be made from rhubarb. pineapple and apricots | only after adding pectin. Fruit. jelly should quiver, not flow. when removed from its mold. It should | ent easily with a spoon, yet be firm enough to reiain its shape. Jelly made with apples and pears together has a | ‘pear flavor and apple firmness. When vou make jelly. choose & dry, | clear day. It is more difficult to make | Jelly on a damp day. Use ripe fruit. | but rather under than overripe. Slices of lemon in a muddy syrup will cause | scum to rise and will make the jelly | firm and clear very quickly. To get | the juice out of frult quickly, line a | colander with wet cheesecloth and place the hot mashed fruit in this in the oven to drip. The heat will cause the juices to flow. The julce can be| sealed in air-tight jars and made into jelly in cool weather. When you make | the jelly, mix paraffin wax with the | hot jelly and put in glasses. The paraffin will rise to the top and seal | the jelly perfectly. | A large quantity of jelly can be made | at one time, but inasmuch as the acld content of even the same kind | of fruit varies, and since the success of felly making depends largely upon the proper ratio of pectin to acid, it iz advisable to make first a few _gl:sses; of jelly in order to test the application of ‘the general rules of jelly making | to the fruit to be used, when you are | not sure about the result,'as it is Home in Good Taste BY SARA HILAND. Backgrounds are such important items in the furnishing of our homes that we can ill afford to treat them with anything but the most serious consideration. The wrong background or wall treatment will mar an entire room which is otherwise in good taste, Making Jellies and Pack the jam while hot into sterilized jars, clamp on the hot coyers and put away to cool. Label and store, Cherry Preserves. Make a sirup with three pounds of sugar and one cupful of cherry juice, cool, then add four pounds of cherries stoned and cook rapidly until the fruit is clear and the sirup is of the right consistency. 1f a thermometer is used, finish the cherry preserves at about 224 degrees F. Cool, pack into jars and process like other preserves. ‘Watermelon Preserves. Cul one pound of watermelon rind into inch squares. Allow to stand over night in salt water, using four table- spoonfuls of salt to one quart of waler Drain, freshen in clear, cold water for one hour, drain, then cover with a irup made with two cupfuls of sugar and one and one-half quarts of water. Boil for 25 minutes. Let stand im- mersed in_the sirup for several hours Add the juice of half a lemon and | three slices of lemon additional for | each pound. Cook until transparent, or | for about one hour. Let stand until | cold. Pack, add the sirup, garnishing with slices of lemon, cover and process. Plum Conserve. Remove the stones from four pounds of damson plums and chop the plums. Peel two oranges and slice thin one- half of the peel. Discard the other peel and the seeds. Mix the chopped plums with the orange pulp, sliced peel, three pounds of sugar and one | pound of raisins. Cook all together rapidiy until bright and thick like jam. | Add one pound of sheiled nuts five minutes before removing from the fire. If & thermometer 18 used, cook to 215 degrees F. Add the nuts and cook to 217 degrees F. Remove from the fire, cool and pack in jars. Apple Butter. Wash, slice and weigh 10 pounds of apples. Put into a kettle with six | quarts of sweet cider and cook until the | apples are very tender. Pass them | through a sieve to remove the skins and | | designed and yet conservative enough | draperies and furniture of dhaple or| | spoonsiul of cocos, six teaspoousful of whereas a good background will improve an unattractive room. I your room is of the formal type | you will find dignified paneled walls most appropriate, but if it leans to- ward the informal style, you will ap- oreciate a background which is simply to be attractive with various types of furnishings. In the sccompanying illustration is | shown & paper which would be es-| pecially effective as a background for early American furnishings in hall, | dining room or living room. | ‘The background of this paper s a light shade of beige and the design is in a deep cream shade. With this, cream woudwork, hooked rugs, chintz | mahogany would be charmiu (Copyright, 1929.) Chocolate Roll. Separate four eggs and beat the yolks until thick and creamy. Add six tea- powdered sugar, one teaspoonful of vanilla and fo!d in the egg whites beaten Stiff. Pou. ui.o & shallow half- inch pan lined with waxed paper and bake very slowly for 20 minutes. Let MENU FOR A DAY. BREAKFAST. Blueberries with Cream. Dry Cereal, Top Milk. Scrambled Eggs. Cereal Muffins, Coffee. LUNCHEON. Ham Omelet. Fried Sweet Potatoes. Sliced Tomatoes. FPruit’ Gelatin, Custard Sauce. Sponge Drops, Tea, DINNER. Lamb Stew with Polatoes, Carrots and Onions Beet Salad. Pineapple Cream Ple. Coffee. CEREAL MUFFINS. Half cup any left-over cooked cereal, ', teaspoonful sall, 2 tablespoonfuls melted fat, 1 egg, 3, cup milk, 11 tablespoonfuls 4 spoonfuls baknig powder, Al measurepents level. Mix cereal and salt) add shortening, beaten egg and -milk, then add flour, sugar and baking powder which have been sifted. Beat well Bake in greased mufin tins in moderate oven (400 degrees) 25 to 30 minutes. Makes 14 muffins. HAM OMELET. Beat 4 eggs very light, whites to Stff froth, volks to stff bat- ter: add to yolds 4 tablespoonfuls milk, pepper and salt and ' cup cooked chopped ham. Add whites last. Put piece butter half size of egg in frying pan, be careful not to scorch, and when sizzling turn in egg and cook on back of stove until done. Fold over and serve. PINEAPPLE CREAM PIE. Cream together 'y cup butter with % cup sugar and 2 egg yolks. Then mix together 1 can grated pineapple, 1 tablespoon cornstarch and 1 cup cream or milk. Beat egg whites stiff and fold in lightly. Have ple crust Teady. Bake in_moderate oven about 3, hour. This will make one large ple. Fried Chicken. Of Summer Regardless of how economical one may be, the last place it should be practiced is in the purchase of the family larder. The foregoing is not meant to suggest that one should Rl buy carelessly with- out consideration of dollars and cents, but it does mean that the ap- peasing of family sppetite should = mot - be handicapped by the unreasonable limit- ing of expenditures for com- modities necessary § to health and hap- piness. § The diligent food shopper will find genuine bar- gains in different shops and stores. Most of these are honest inducements to stimulate trade. Certain fruits or vegetables will be marked down and even meats will be reduced. Most households spend less money in the Summer for table goods, because appetites are less vigorous and the hu- man system demands less nourishment than it does in the Fall and Winter. Light repasts supersede the heavy me: of those seasons. Even the Sund: dinner is of less importance in the Sum- mer. Cold meats are more to be de- sired than hot ones. Of course, if the housewife has & family engaged in outdoor work or| manual labor, the situation is different. The expenditure of physical energy re- quires an abundance of fuel to l\lpply‘ ita needs. In this event, there must be | substantial food to the same quantity | and quality as consumed during the | Winter months. Most of us, however, do not require this. Berries and other fruils often suffice | during the warm months. For those | who wish to preserve fruils or lo serve them s i there are plenty to be hud. They are variable in price at present. Raspberries are high, bringing 50 to 60 cents u box: blackberries, 15 W 25 cents & box: huckleberries, 30 cents & quart: govseberries, large ones, 30 cents a quart. New York State currants are on the market. They are excellent and | are selling for 25 10 30 cents & quart. | Apples are stable, selling 3 pounds for | 125 cents; bananas, 30 cents & dozen; Florida oranges, 50 cents a dozen: Cali- | | fornia oranges, 60 cents a dozen: Elberta | peach 75 cents a full guart box; | plums, 20 cents a dozen. There is an | abundance of honey dew melons to be | had und selling very reasonably at 30 | Market Meeting Demands the | Tastes in'Food be no indication that they will advance in the near future. Eggs are bringing 50 cents a zen at most places and butter 50 cents a| pound for the best | grade. American Cheese, 40 cents a pound: imported cheese, 70 cents to $1 a pound. Meats are inclined to be | high at present, | even though the in- crease is but a few ! cents in advance of the normal prices. The follow- | ing prices prevail at the best stores: | Leg of lamb, 45 cents & pound; loin | lamb chops, 60/ cents: stewing lamb, 20 and 35 cents; | shoulder lamb, 35 cents; shoulder chops, | 45 cents; veal cutlets, 65 cents; breast | | of veal, 35 cents: veal chops, 50 cents: | | shoulder roast of veal, 35 cents; roast { 1oin of pork, 35 cents; pork chops, 40 | | cents: fresh ham, 30 cents; round stek, 50 and 55 cents; sirloin, 55 cents; | | porterhouse steak, 60 and 65 cents; | chuck roast, 35 cents; calves’ liver, 80 | cents. o . =t [ In the past year Haiti broke all rec- | ords for crop production. i - | | 15 cents to your cellar For the clean-up campaign Makes your best breakfast better. Spread on toast, for dropped eggs. Mixed in with scrambled eges. Or spread on an ome- lette. Underwood Deviled Ham makes any ham-and-egg dish taste like a million dollars! It's just fine ham and choico spices, deliciously blended . . . Deviled Ham At all leading ch and independent grocers Take a Blue Box of Jack Frost Granulated Sugar—open its exclusive clever pouring device — pour some of it out—and examine it for yourself. You will see at once how fine it is, how white, snow white. Jack Frost Sugar is uniformly white and fine, uniformly pure. It’s made of 100% pure cane sugar; and it comes to you packed for protec- tion in the sanitary Blue Box. When you buy Jack Frost Granulated Sugar you know it is clean and pure, something you can never know about sugar bought in bulk. Remember, there's a JACK FROST AR for every purpose: better to spoil & little pelly than a Iarge amount. To test, remove the jelly from the fire, place a teaspoonful in & smail | dish. and cool quickly. If the felly | can be pushed back with the spoon, | the jelly is cooked enough. seeds. Add four pounds of sugar, two stand for 5 minules and then remove tablespoonfuls of ground cloves, two |the waxed vaper. Whip half a pint of | tablespoonfuls of ground allspicé and | heavy cream and pour over the iop. | three tablespoonfuls of ground cluna- | Roll gently and slice when ready (v | them In lce water for five minules. 20 cent ce. Vegelable price mon. Cook until the mass is as thick | serve. Seive with the following suuce: | Drain and place on & platier i the re- | L s P s e B as desired. stirring frequenuly Ip pre-| Boil together vne cup of milk, ohie Wea- | rriperaior and let rematn for two hours. | ‘The lulluwumlnle the prices now pre- | vent burning. Pour into steyilized | spoonful of vanilla, five tablespoonfuls | . crocks or jars and when cool fcover | of cocoa and six tablesponfuls ‘(.‘: pow- | Dredge thickly snd sprinkle with half a| vailling: Celery, 15 cenls » bunch: E POWDERED BROWN GRANULATED TABLET CONFECTIONERS Belect & large, plump chicken, draw |, 50 cents for unusually large ones. | and cut into the natural jolnts, then put | The season for grapefruit is about over, in your own home, be sure | and, of course, the fruit is high, bring- | to get Red Seal Lye. Saves woney and drudgery. Goes Don’t ask your grocer for To Sum Up. Remember when making jelly that fruit juice must contain both pectin and acid, and contain them in the cor- rect oroportion. Fruit juice whith is | lacking in pectin may have the pectin | supplied in the form of homemade or commercial pectin. Pruit juice which fe lacking in acid may have the ncid supplied in the form of acid fruit julce. Fruit juice should be brought to the boiling point. before the sugar is added. An overdose of sugar is a frequent cause of jelly faflure. Use less sugar | b measure than fruit juice, not more | than three-fourths cup to one cup of | julce Jelly should be cooked rapidly, | ot stmmered. Orange Pectin. The following pectin may be used as | a foundation when making jellies from | fruit. juices which do not contain a | sufficient amount %f pectin. It may | be prepared, poured into jars while hat, sealed and kept for later use. To| make, cut or grate the yellow part from the peel of the orange. Pass the re- maining white pertion through a food | chopper. then weigh it. For each one- | fourth pound of the white peel add | half & pint of water. Then add two | tablesponfuls of lemon juice. mix thoroughlv and alow to stand for one hour. Now add one and one-fourth pinte of water. Let stand for one hour. Botl gentlr for 10 minutes. cover and Tet gtand until eold. Boil for five min- utes, cover and let cool. Place in a flannel fellv bag, press to remove the | juice and drain the juice through a| cleen flannel jelly bag. { Making Jam and Preserves. Prequently after jelly is made the | pulp remaining may be used for mak- ing jam, preserves or butter. A fruit| butter may be made from such fruits | as peaches, plums, pears or apples | stewed to & smooth consistency. Nearly | all fruits can be used in the making | of fam. One fruit alone is usually used, such as raspberry or blackberry, but | combinations of certain expensive fruits with limited amounts of cheaper frufte will produce jams of a better flavor. For instance, smooth or well strained apple pulp may be added to | almost any small-fruit jam, such as | raspberry, blackberry or grape. In fact, fearly all small fruits will stand the | addition of one-third cupful to one | cupful of apple pulp for each quart | of berries. The smaller amount may | be added to raspberry, while the larger is none too much for blackberry or grape Flavor and quality are increased w_using these combinations. To prepare for cooking, pick over the frujt before washing it because soft fruits take up water very rapidly. The washing should not be done until just before using and then done as rapidly | as possible to avoid absorbing an ex- cess of water. Pirst, crush part of the fruit in an enamel kettle or saucepan. This will rllow part of the juice to escape right away and so help to prevent scorching of the jam. Bring to the bolling point very slowly as another precaution against scorching or burning, then boil as rapidly as possible until the product | ie of the consistency desired in the fin- | ished jam. Very rapid boiling also helps to prevent darkening of the produet. Stir frequently with a wooden | spoon. being careful to move the mix- ture from the bottom of the pan, but | do not stir too rapidly nor beat the | mixture. Do not use too much sugar or you | will destroy the fruit flavor. For ber- | ries, three-fourths cup to one cup of sugar for each quart of fruit is enough. To add the sugar, remove the fruit from the fire and then stir in the sugar. The length of time necessary for the cook- ing depends upon the consistency de- ired, ‘which is a matter of individual taswe, The majority of people like a jam that will pile upon the spoon, show very little liquid and slide off the spoon in sheets rather than in drops. Jam may be cooked 1 # very moder- ate oven with good results. Two or three crockery marbles pluced in the jam will keep the mixture from stick:ng o the bottom of the pau. ! Gooseberries, curiants and raspber- | rles in equal proportions make a good jam, as also do black and red currants | mixed. Ripe red currants and ripe gooseberries make good preserves. Jams should be hermetically sealed. that is, put into jars that can be sealed Just as ‘when canning. While not nec- essary, it is a safe practice to process jams before sealing. A five-minute sterilization in bolling water is all that is necessary. Peach Jam. Prepare four pounds of peaches by ! washing and scalding them to remove the skins and stones, ‘then put the | peaches through a meat grinder. Cook | with two pounds of sugar, one cup cf peach or apple juice and. the following spices each tied into . little seplrl',e‘ cheesecloth bags:. One teaspoonful of | allspice, three teaspoonfuls. of,cinna- mon, two teaspoonfuls of clovés and | one inch of ginger root. Cook unii! . the jelly e is reached, "using th~ Jelly; “test. - ve . the spjce bags. with paraffin. Peaches, pears or plums | be used in place of apples. Moderation in Use of Spices Is a Wise Policy BY SALLY MONROE. There is & tendency nowadays %o decry the use of spices, and if statistics were avallable on the subject I am sure | it would be found that the amounts of | allspice, cinnamon, cloves, ginger, mustard, nutmeg, pepper and mace used in most American households is con- | siderably less than it was 30 or 40 or 50_years ago. Still there 1s son 10 be said 1o defense of these spices, and in ages past | they have served a definite purpose. “They have made foods more appelizing | and contributed the vuriely Lo foods that would otherwise have been much too monotonous. 1ndirectly spices have aided digestion, since they have made food more palatable, and since, other | things being equal, palatable food is | always more easily digested than un- palatable food. Palatability excites the flow of saliva, which is the first step in digestion. But spices have sometimes made food | too palatable. People have eaten more | than is good for them because it was | 'made tempting by the addition of spices. | Moreover, spices have sometimes been used to hide the unpleasant taste of | food that was stale or otherwise unfit for use. Spices, we are told, should not be regarded as foods, since they do mot | contribute . to the nourishment of the body. If we except” salt—which isn't a spice at all in the usual acceptance of the word—there is none that can ve sald to be in any way necessary to the body. Spices do not contribute vitamines, though they sometimes do add minerals, which might, however, be obtained from any well balanced diet containing no spices whatever. It is interesting to note that it was the cooks of France who first led the way toward less highly spiced foods. Cloves, mace, cinnamon and allspice are now used but rarely by French cooks and I have been assured that they never on any account use ginger. In place of spices the French cooks of the eighteenth and nineteenth cen- turies developed the art of using herbs and flavorings obtainable from garden vegetables. No French cook could manage at all without parsley. Onions and other vegetables of the onion family are also essential to the French cook. |- Celery, cucumber, cress, mushrooms, tomato, all contribute their important supply of flavors to the expert French cook. Interesting questions from readers this week include: “Is there any helpful diet for St. Vitus' dance?”—Mrs. J. M., Richmond. In effecting a speedy recovery from St. Vitus’ dance or chorea diet plays a very important part. It is especially important for children suffering from this malady to have plenty of fruit, vegetables, milk, butter and an ade- quate supply of proteins, or body-build- ing foods. An excess of sweets, cakes, pies, etc., should be avoided. The doc- tor should be consulted for particulars. “I would like {o know how to make crumb kloese for soup.’—F. N. 8., ‘Washington. Mix together one and a half table- spoons of butter, a cup of bread crumbs, two eggs. half a teaspoonful baking powder, & little chopped parsley, with a pinch of salt. About 10 or 13 minutes before the soup is to be served form into small balls and carefully drop into the Squp, which should sim- mer gently until served. “I have heard that cabbage is good for asthy How should 1L be prepured ANT FOOD FATALTO ANTS - FOR 50 YEARS | Peterman makes a spe- cial scientific ant de- stroyer. Shake a little Peterman’s Ant Food into the cracks and crev- ices where theants come. It will kill all the ants in 48 hours. Safe to use. All Druggists Lavgest size 60¢ (2 smaller siges) dered sugur. Coul before serving. This | makes a deliclous dessert. and how often should it be eaten?"— Questioner. ‘There is no reason to think that cabbage relieves asthma in any direct way. Of course, all svegetables are wholesome, but cabbage would be more beneficial than lettuce or tomatoes or spinach. “Please give & recipe for a good rel- ish to serve with meats, made from beets and cabbage. I want to use it for & tearoom. but do not want to put it up.”- -Molly B. A good beet and cabbage relish may be made from & quart each of vinegar, chopped cabbage and cul-up cooked beets. Add a pint of sugar, one cup or less of grated horseradish, one level tablespoon of salt and a half n of cayenne pepper. Mix well. This will keep several days without being “put up.” Raised Waffles. Scald one and three-fourths eupfuls | of milk, pour it over one teaspoonful of sslt, add one tablespoonful of butter) half & yeast cake dissolvad in one=fourth' cupful of lukewarm water, and two fuls of pastry flour. Beat until moc;% Let rise, then add two eggs beaten) separatel! Cook in & waffle iron. DST TOASTIES cuptul of flour aud some pepper aud salt. Place vone cupful of lard iu » fry ing pan, sud when it 1s hot saute the | # pound: chicken in it, taking care to turn the chicken often so that it_will not burn, but cook thoroughly. Serve with cream gravy. Some cooks prefer frying bacon | 10 cents s head; uips, 10 cents & bunch, snd unu low: spinsch, which is ligh, 15 pound: new sweel polatoes, 15 cents | new white potatoes, 4 cents | | w pound: lettuce, 15 cents: homegrown | | wmatoes, 10 cents a pound; river and | | Texas onions, 10 cents a pound; string | beans, 15 cents a pound: slaw cabbage, green cabbage, 10| enough with the chicken to make the cents a head; squash, $1 a bushel; New\ requited amount of fat. If you do so, York State and California peas, 25 cents serve some of the bacon with the chicken. SO0 f‘ pound. products have not changed in price and there seems to Look cool, feel cool, keep cool— AN "Q' eat cooling, d - nourishing “ lunches. Try iced tea, fruit salad and eatsworth CRACKERS Graham Style Whele Wheat at A1) Restaurants Pockages Famity Size Packages at All Groeers The Carpel Co., Distributors Eat it for breakfast, eat it for lunch— erisp,delicious Post Toasties. It digests easily into rich new energy that right to the spot. That’s why it’s called the Wake-Up Food. i And how everybody in the family likes the flavory, toasted flakes! Sweet with the wholesome natural goodness of the san-ripened corn. Children eat Post Toasties down to the bottom of the bowl and drink up all the milk, too, while they’re doing it. Serve Post Toasties every morning with cool milk or cream and fresh fruit— it makes a perfect warm weather breakfast. Be sure it’s the Wake-Up Food. It comes only in the red and yellow Post Toasties package. POSTUM COMPANY, INC., BATTLE CREEK, MICH: The Wake-up Food farthest, does most. Dis- solves grease and grime. Freulle‘nl, cleans, purifies. Wash garbage pail with it regularly. Ask for Red Seal Lye at your store, ~ RED SEAL LYE | AMERICA’S \ JACK FROST “sugar”. Insist upon Jack Frost Sugar in the Blue Box. Sold by all stores that feature quality products. Refined by THE NATIONAL SUGAR REFINING CO. of N. J. NATURE'’S ESSENTIAL SWELCT Yts' Grocers allfover America know that their customers want Blue Ribbon Malt Extract—be- cause it is so dependable. That’s why it is America’s Biggest Seller and making new friends every day! v v v Write for Lena's Free Recipe Book Jor delicious foods and candies. ‘Address: Premier Malt Sales Co., 720 N. Michigan dve., Chicago, Ill, ueRibbon altExtract BIGGEST SELLER CANE SUGAR 35A