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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
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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
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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
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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