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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (July 21, 1955)
mi $etti4 1 jfaci PL aimer JELLY FACTS For successful jelly it is neces ary to have fruit or berry juices containing the right amount of pec tin and acid to cook with a measur ed amount of sugar. Lemon juice and partially ripe fruit will boost the acid-pectin content. Pectin Liquid or powdered fruit pectin is a dependable source of pectin and removes guess work, Shortens cooking time. More sugar is required but more jelly results. Be sure to follow the manufactur er's directions exactly. Of course, liquid or powdered pectin cannot be used interchaogeably. Sugar Juice Proportion. For i juice rich in pectin use 1 cup sug ar to 1 cup juice. Juice moderately rich in pectin 23 to 34 cup sugar to 1 cup juice. For juice low in pec tin plan to add liquid or powdered fruit pectin and follow enclosure directions for sugar measure and procedure. Cook In small amounts, no more than 4 to 6 cups juice in gen erous preserving kettle one with wide flat bottom. This allows quick cooking and helps preserve fresh fruit flavor and color. Jelly Doneness Test: Jelly is suf ficiently cooked when' two thick, heavy drops run together off a clean metal spoon. A candy-jelly thermometer is an aid works to gether with the jelly spoon test The finished temperature for jel lies is 219 degrees F. to 221 degrees F. at sea level. In an altitude, add 7 degrees F. to temperature at which water boils in your commun ity. JELLY TROUBLES? Sugar usually gets the blame when there are jelly failures. It has been proven, either beet or cane sugar may be used in mak ing jams or jellies. Tough jelly occurs when too little sugar is used in proportion to the amount of pectin in the juice. Or if the juice and sugar is boiled too long toughness may result. Syrupy jelly results when too much sugar is used; or because the jelly is not boiled long enough after adding the sugar, or because I aebemi a JT29 Witt mjd WITH TODAY'S RECIPE, a bowl of cherries will become, a than fifteen minutes, after the fruit hos been prepared! CHOOSE CHERRIES FOR INSPIRATION If a bowl of cherries can in spire i lyric, just think what a glass of homemade almond cherry 3am can do for an appetite! On toast at breakfast or on hot muf fins at lunchtime everybody will sin? its praises! To assure the fresh cherry fla vor use the short-boil method with natural fruit pectin and fully ripe cherries. Add almond extract and slivered blanched almonds to make this jam taste just right. This method necessitates only a one-minute boil, thus none of the full fruit flavor is steamed away, and ' you get more glasses per pound of fruit. Your jams are ready to paraffin m just 15 min utes after the fruit is prepared! And by the way, if you don't have a cherry pitter handy, insert a pen point in a pen staff and punch out the pits. Fcr a unique flavor variation, combine berries and cherries to make a glamour jam. In Uie recipe below, blueberries and cherries blend to become a real cherries blend to become a real delicacy for your table. Just right i to remember, too, when you go , visiting and don't want to forget annuia ou the fruit contains too Uttle pectin. Crystals are found in jelly when too much sugar has been used or the juice boiled too long before adding sugar, not long enough afterwards. Grape jelly is an ex ception the tartaric acid will often cause .crystal formation. Avoid by storing grape juice over night (crystals will settle to bot tom); pour off juice and proceed with jelly. UNCOOKED JELLIES Red currants and Concord grapes are the fruits that qualify for un cooked jelly. They have the prop er balance of pectin and acid need ed. Briefly, the juice is extract ed from tiie fruit just as in the usual jelly-making heated to boiling, the sugar (either beet or cane) added immediately and the kettle removed from the heat. Then the jelly is stirred to dissolv the sugar well that's all there is to it. . Be sure to make note of these points a bout UNCOOKED JEl LIES: 1. Method works only with fruits high in acid and pectin, . .such as grapes and currants. 2. Best to use some slightly under-ripe fruit. 3. Be sure that the juice is bolt ing hot when the sugar is added; and stir it well to dissolve. 4. It may take several days bo fore the jelly is a desired firnv ness. i 5. Make in small batches don't increase the recipe. CHERRY CIRCLE SALAD 1 dozen dark sweet cherries 1 cup cottage cheese Vt cup crushed pineapple, drain ed Lettuce or endive Parsley Mayonnaise Wash and stem cherries. Line a salad plate with fresh lettuce or endive. Toss together drained pine apple and cottage cheese. Place mound in center of salad plate. arrange cherries in circle around cottage cheese. Garnish with par- I J: rid your hostess. Several glasses of jam as a gift will make your visit memorable! ALMOND CHERRY JAM (Using sweet cherries) Yield: about 9 medium glass (4V lbs. jam) 4 cups prepared fruit (about 3 lbs. ripe sweet cherries) Vt cup lemon juice (2 lemons) 1, box (2V oz.) powdered fruit pectin 5 cups (2"4 lbs.) sugar Hi teaspoon almond extract 1 cup slivered blanched almonds First prepare the fruit. Stem and pit about 3 pounds fully ripe sweet cherries. Chop fine or grind and measure 4 cups into a very large saucepan. Squeeze the juice from 2 medium-sized lemonr.. Measure '-i cup into saucepan with cher ries. Then make the jam. Measure sugar and set aside. Add powder ed fruit pectin to fruit in sauce pan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to t full roll ing boil and boil hard 1 minute stirring constantly. Remove from beat and skim off foam with met- al spoon. Then stir and skim by turns for S minutes to cool slightly. s4 It - vBvl 0 1 If 1 sley and serve with mayonnaise. This makes one serving, SwmI Cherry Souffle Salad 1 package cherry or raspberry gelatin 1 cup hot water Vt cup cold water 1 tablespoon vinegar or lemon juice cup real mayonnaise Vt teaspoon salt 2 cups pitted dark sweet cher ', ries cup chopped filberts or al monds Dissolve gelatin in hot water. Add cold water, vinegar, mayon naise and salt. Blend well with rotary beater, Pour into refriger ator freezing tray. Quick-chill in freezing unit 15 to 20 minutes or until firm about one inch from edge but soft in center. Turn mixture into bow! and whip with rotary beater until fluffy. , Fold in pitied cherries and nuts. Pour into one-quart mold or indi vidual molds. Chill until firm. This will require from 30 to 60 min utes. Unmold on salad greens and garnish with ripe cherries with stemj. Makes six servings. Sparkling Cherry Fruit Cup 2 cups pitted dark sweet cherries 1 cup pineapple chunks 1 cup pineapple juice IVi cups melon cubes 8 mint leaves Combine chilled fruit and juice. Serve in fruit cocktail or sherbet slaves rK'hJ with a sprig of mint. Serves ta. tasty botch of jom in less to prevent floating fruit. Stir in the almond extract and slivered almonds. Ladle quickly into glass es. Cover jam at once with Vi inch hot paraffin. Blubrry and Chtrry.Jam (Using sour cherri) Yild: About 12 medium glss (6 lbs, lam 4'4 cups prepared fruit (about I qt. ripe blueberries and 1V4 lbs ripe sour cherries; V7 cups 3V lbs.) sugar 1 bottle liquid fruit pectin First, prepare the fruit. Crush thoroughly about 1 quart rully ripe blueberries. Stem and pit about 14 pounds fully ripe sour cher ries. Chop fine. Combine fruits and measure 4H cups into t very large saucepan. Then make the jam. Add suear to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil and boil bard 1 minute, stirring constantly. Re move from heat and at once stir in liquid fruit pectin. Skim off foam with metal spoon. Then stir and skim by turns for 5 min uses to cool slightly to prevent floating fruit. Ladle quickly into glasses. Cover Jam at once with inch hot paraffin. 0 mm SECOND SECTION Cottage Pudding And Cherry Sauce Are Delicious COTTAGE PUDDING WITH CHERRY FESTIVAL SAUCE Cotfag Pudding Yt cup shortening 1 cup sugar . 1 egg t teaspoon almond extract 1 cups all purpose flour teaspoon salt ZVt teaspoons baking powder 23 cup milk Cream shortening and sugar: add egg and almond extract and beat thoroughly. Add sifted dry ingredients alternately wiHt milk; beat well after each addition. Bake io greased 8-inch square pan in a moderate oven, 35u degrees, for 30 to 45 minutes. Remove from oven and cool. Cut in squares and serve with cherry festival sauce. Charry Festival Siuc 2 cups dark sweet cherries i cup water Vt cup sugar Slice of lemon I'd tablespoons cornstarch Vt cup cold water Heat cup water and sugar to boiling. Add halved and pitted cherries and lemon slice and cook for 10 minutes. Remove cherries and lemon slice. Mix cornstarch with Vi cup cold water and add to cnerry syrup, cook until thick and clear. Return cherries to sy rup. Keep hot until ready to serve. WiU serve 6 to S. SwmI Chwry Sharttik 3 oups halved and pitted dark sweet cnernes cup sugar 4 cud water 2 9-ineh layers or squared of sponge cake 1 cup whipping cream cup sugar ii teaspoon vanilla Wash, halve and pit cherries. Combine Vi cup sugar and water and boil until syrup spins a thread. Pour over prepared cherries and let stand. Whip cream, and add sugar gradually. When stiff fold in vanilla. Sooon cream in a cir cle around outer edge of one lay er of cake. Place 2 cups of sweet ened cherries on the plain layer of the cake. Cover with cream topped layer. Fill the center of the top layer with the remaining cherries. WiU serve to s. Swt Chrry Sunda Topping t pounds dark sweet cherries V cup sugar 1 tablespoon lemon iuice Wash, pit and chop cherries. Measure 2 cups of fruit and mix with sugar in saucepan. Cook until sugar has dissolved and juice has been extracted from chemes (about S minutes). Add lemon juice and mix thoroughly. Remove from heat and cool. Serve over ice cream. Will make two cups topping. FRESH CHERRY FACTS ' 1. Fresh sweet cherries are on the market from the first part of July into August. , ,.. , . . j , . , i. .. t. vnerry quamy is euieu uj olumo. bright aDDe&rance. They should be firm and have good color. 3. Cherries should be kept in cool place and should not be washed until readv to use. If they are washed before using, they should be dried, spread on plates or trays and stored in the reirigeraior. 4. 3 cuds stemmed, unpilted sher ries equal 1 pound. Ki cups of stemmed ana piuea cnemes ejus, I pound, 5. In addition to their delightful flavor cherries make their con tribution to good nutrition through their vitamins and minerals. g. There are three types of sweet cherries: . The ROYAL ANNE is the lightest in color nd is used chieflv.for maraschino cher ries, though it is also used fnr panning and salads. b. The LAMBERT cherry Is bright red and fs ideal for salads and showy desserts. It is also used for canning and eating out-oHiand. . The BING cherry is a deep red fruit used for salads. , desserts, canning, jam and for out-of-hand eating, 7. Sweet cherries are grown prin cipally in the western states. 8. Sweet cherries are ideal for canning. Easy, too. Pack cherries into Jars, cover with hot, medium syrup and process in bailing water bath an minutes. Pack either pit ted or unpitted, depending on future use. . In freezing sweet cherries pack washed fruit into moisture-vapor-proof containers. Cover with cold 40 percent syrup I'i parts sugar to 2 parts water, wave space for expansion. Freeie. If un pirted, cherries may be pricked in i three or four places with a fork i to permit sugar absorption. Th Newi-Revf, RoMbw9, 0r, THURSDAY, JULY Freeze Cherries Put Summw Into Ysur Frr t With FrsMn Ctwrrtos Though biz cherrv time is but a few weeks long, you can extend it well through winter if you stock that freeer now with jar after jar of sweet chemes. Then yen can enjoy the luxury of out-of-season fruit next winter, and give a gay lift to many a winter-weighted meal. To Frwi CWriti Freeiing sweet cherries Is so simple, even the most amateur homemaker can do it successfully. First, select firm, fresh, ripe cher ries. Wash, stem and pit them, if desired. You may leave them im puted for salad and dessert garn ishes, but for cocktails and tossed salads, pitted cherries are much preferred. Once these preliminar ies are taken care of, pack the cherries in moisture-vapor poof containers or in gtass freeier jars, and cover with 40 per cent syrun. This syrup is in the proportions of 1Mi parts sugar to 2 parts water. Add Vt teaspoon ascorbic acid or other anli-oxident for each cup cold syrup. When filling; container, leave one-half inch space at top for expansion. Place a piece of crumpled freezer paper on the top of cherries to keep them below level of the syrnp. Seal and freeze immediately. If cherries are not pitted, pfick to three or four plac Try Cherry Top Hat For A Delightful Luncheon Dessert It's big oherry time, . .when, as the poet said, "Whether we look or whether we listen, we can hear tile murmur and see it glisten: and it's now that those big, juicy sweet cherries appear on the mar ket to give a lift to the eye and the appetite. Sweet cherries are probably the most popular fruit on the market and because their seism is short. it's the rare serson who can get .one calls tor another. , .and that calls for a third. But never mind. Let everyone eat as many cherries as be likes, for they're a juicy fruit, sweetly satisfying, brimful of Vitamins A and M as well as iron, copper and mangan ese which are so important to the blood; and don't fret if the children want to "gorge" themselves, for cherries are easily digested, are tow in roughage content so that they're often listed for "soft" and "semi-soft" diets, yes, and believe it or not, are ideal for the dieter who must watch his calories. The cherry began life as waif . .a neglected seedling that no one noticed until a Chinese gard ener took a fancy to it and gave it his loving attention. The fruit that resulted was an unusual one. deep red m color and sweet in flavor, and was named after the man who cultivated H, Another fav orite sweet cherry is a brighter red and favored not only tor eating ou also for centerpieces. Lighter yet is the cherry used chiefly for mar aschino cherries, but also delight ful canned, in salads and for fresh eating. There are many delightful ways to serve sweet cherries at meals, but one of the most provocative we've run across in a long time is this cherry top hat Try- it the next time you entertain. Cherry Top Hat 2 cups fresh sweet cherries, pit ted 1 nackage cherry -flavored gela tin 1 7-ounce bottle Ginger Ale or lemon or Lime -flavored car bonated beverage 1 package orange cake mix Vi pint whipping ereim 2 tablespoons sugar Wash and pit cherries. Dissolve gelatin according to directions on package, using earoonaiea never a2e in olace of water, When gela tin begins to thicken, add cherries. mold in an 8-inch cake pan which has been brushed with salad oil. Chill in refrigerator until firm. Meanwhile, prepare cake accord ing to directions on package. Bake in S-inch layer pan same size and shape as cherry mold. (I package cake mis make 2 8-tnch layrsl. When cake is baked, remove from pan, coot. When ready to serve, unmold cherry gelatin on top of cake layer. Serve with sweetened shipping cream. Makes eight serv ings. CONCORD GSAPI JELLY Extract hiice from grapes by the same method. Measure juice; bring to boil and add VH cups beet or cane susar for each 1 cup of juice. Proceed as for ted currant jeiiy. For Year-Roond es with a fork to permit sugar ( aosorpiion. Then, next nnter "soring" delightful fresh cherry salad for Thanksgiving dinner. . ? or whets- revues sumc- a errieS t-v Vi v", - i COYER THE CHERRY MM with 14 Inch hot paraffin. Isn't thot eosy? Now you hov glowing sweet spreads which your family will enjwt for months ta corn. THREE CHEERS FOR CHERRIES George Washington began the fa ble about the cherry tree, but jam nd jellymatert all over the coun try continue to spread the fame of its fruit each year. When the trees blossom with a promise ot cher ries to come, it's time to sheer for more chewy jam! l'erteet cherry jam should taste like the fresh, ripe fruit when it's picked, and there s a method that assures these results. It's a meth od which cads for natural fruit pectin and fully ripe fruit Only a one minute boil is required, so none of the full fruit flavor is steamed away, and you get more glasses per pound of cherries. Us ing this method, your cherry jam is ready to paraffin in just 15 minutes after the fruit is prepar ed. If you want enough good cherry jam to last from mm until next summer rolls around again, make it now! Chances are thai later on, the market won t be nearly so well supplied. CHERRY JAM CUsing sour charrles) Yield: About C mdium passes (4 tbi. jam! 4 cups prepared fruit (about S lbs ripe soar cherries 4Vj cups (2 lbs.) sugar 1 bo (2V4 02.) powdered fruit pectm First, prepare fh fruit. Stem and pit about 3 pounds fully ripe sour cherries. Chop fine or grind and measure 4 cups into a large saucepan. Than make the (am. Measure sugar and set aside. Add powder ed tnm pectm to trait in sauce- rjan and mix well. Plri? nsr h'iph heat and stir until muture comes l bard boil. At once stir in sugar. Bring to a full rolling boil and bull bird t minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Tbea stir and skim by turns for S minutes to cool suehtly, to pre vent floating fruit. Ladle quickly into glasses. Cover jam at once with H inch hot paraffin. Noti For a stronger cherry flavor, add few crushed eherryte hwrh. Frenh cherries ean be pit meats during cooking, or add M teaspoon almond extract before ladling im into glasses. AVOCADO DESSERT Ever dice tvocedo and mix It! vith cut-up fruit for a dessert? j Twwi it -iih enmbknal'itm n rtrA jng or pineapple juice, honey and lemon juice, WO-55 Use In Foods thing special. Be sore to serve ttfiose weme while still partially alftoien, . .while thm m tm m. crystals apparent on them. It's a taste treat to make men the most I iswjjiis&awMi gUUrmtH glDW, 2T, 195S )en Jadti ; , v J, ."-"v -v'- ' v : A ' -.TV" CHERRY TIME MEANS HOME CANMtKS TIME Cherry time means summer to here and it is time to start think ing and acting, about canning fruit far winter use. Juicy sweet Korth west cherries are coming on the market now and will be available for about si weeks. The first cherries to come onto the market are the dark red Bine with their firm flesh and delicious flavor. They are followed by the Lambert, deeper red, juicy cher ry. Nest to make their appearance are the Royal Annes, a cherry that is li?ht in color, firm fleshed and sweet in flavor. Major part of the Royal Anne crop goes into the manufacture of maraschino cher ries but there are some available for eating and canning at borne The tast cherry to be reiiiy for Borne use ana canning is me rea tart cherry that has made place for itself in the hearts of all cherry lovers. Bed tart cherries are ran- bmI the same wav as sweet cher ries bill because the tart rherries are usually used for pies they shmiM be oitted before canning. White f resit chemes are avait fable on the market, tnolurte them j ia your meal plans. Add them to S (rait lartf for an un-to-the-min- added to fanned f raits or to erter f fresh fruit lo make salans that (are sure to be enjoved. I Fresh cherrv shortcake or env. bier will cleise even vanr priV lent esters. A dish of fresk en rie ta c eaen ont-of-tn( w make a simnle but sorrnrteste4 j dessert to serve after a mes4 rw m wwoes n iars a,i .m- Ffsitarf CkMry Ssuffia Salad 1 pint fraien pitted cherries 1 package cherry or raspbery gelatin 1 cup hot water 1 tablespoon vinegar or lemoa Juice ' sup mayonnaise H cup ctoppec! filbert or t monds Take sweet cherries from freei er to thaw. Dissolve gelatin at hot water. Add vinegar or lemon juice and nwyonnaise. Blend well with rotary beater. Pour into re frigerator tray, OiiB in freezing unit for 15 minutes or until firm about 1-inch from edge bui soft i center. Turn mixture into bowl and whip with rotary beater utstit fluffy. Fold la partially thawed cherries ai nuts. Pour into I quart moid or individual molds. Chill until firm, 3fr mirorfes. Un mold on sabd greens. Serves & FRESH WATER CRESS Water cress, to be fires, most Wilted or yeitowing leaves means ine CTBSS 15 getting tSQ Ola BST VIS 9, 75 ries ta make 103 cajones. Caerrie will find a place in your summer menu as well as in the winter lime if you can now with; the to toe in mind. Boy riue cherries In rood rm. ditioa for the best freninc m- sults. Wrokiag quickly is the key i ancceisittt ireeiing. Try to get the cherries as soon after they are picked as possible. Wash, sort and remov the stems. The cherries may be pitted or not tmprnHont on the use for which they are- in- wnaeo, u mey are not pitted, the cherries should be pricked with fork is four places to permit soj ar abssrptios. Sweet cherries are best if frw m m a 40 per cent syrup. Make the syrup by dissolving 1 ctra sug ar in 14 nips vatrr. Chill the syrup and afcf H (taimwt citric acid and 'i teaspoon ascorbie acid to each cuo sf cold syrup, with as little stirriBj as possible. Place the sweet Northwest cherries in moisture - vapor - proof contain ers and pour the syrup over them, A part of waxed paner or lock er paper on top of the fruit be fore sralinst the container will beln keen the fruit under the syrepv Srt md freeze Immediately. Red tart cherries for pies sluxiM be frown by dry sugar pack meth od. Use pounds ot pitted cher ries to I poind of sugar. Mi mz r to pitted cherries nd let snd for few minutes until juice is formed. Turn listhttv with speoik itct'l sugar is dissolved. Seat Cherry pies may be preoaredl ready for the oven then carefully wrapped in moistnra-vapor-proof; i wrapper nj frozen. - ""Marti
