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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Aug. 21, 1958)
SECOND SECTION Th Newi-Review. ROSEBURG, OREGON THURSDAY, AUGUST 21, 1958 ,197-58 Late Fruits Are In late summer when markets and roadside stands are crowded with fruits, a sense of thrift tugs at every woman. "Put some aside for another day," the rosy-cheeked peaches and clustered purple grapes seem to say. Few there are who can, or should resist the call to fill the pantry self with delici ous spreads. If you are one of those who can't resist, here are recipes that will help you do a good job and do it quickly recipes for jellies and jams, made the short-boil way with powdered fruit pectin. PEACH MARMALADE Yield: About 10 medium glasses (S lbs. marmalade) 4'i cups prepared fruit (1 or ange, 1 lemon, and about 2 lbs. ripe peaches) 5' 2 cups (2 lbs. t 07..) sugar 1 box Z'.t oi.) powdered fruit pectin First, prepare the fruit. Cut 1 or ange and 1 lemon in quarters. Re move seeds. Grind, chop fine, or slice crosswise wafer thin. Add 1 cup water and summer, covered, 21) minutes. Peel and pit about 2 pounds fully ripe peaches. Chop very line or grind. Combine fruits and measure 4'i cups into a very large sauce pan. Then make the marmalade. Mea sure sugar and set aside. Add powdered fruit pectin to fruit in saucepan and mix well. Place over high heal and stir until mixture comes to a hard boil. Cook gently 1 minute. At once stir in sugar. Bring to a full rolling boil and boil Serve Chicken Salad And Curried Peaches For Party Spfcy peaches are ever so good I with chicken salad, rrepare them with canned clings, adding vine gar and brown sugar to the syrup, with a little curry powder for the surprise ingredient. Curry is very good with the peaches, and makes ihem especially nice with chicken. Prepare the fruit a day ahead, so it can absorb the spicy flavor thoroughly. Serve chilled "chick en Salad with Curried Peaches" for a luncheon party it's a de licious combination. Garnish plates with shiny ripe olives, add rosy rrabapples for bright color, and serve with big popovers, so hot you can hardly touch them. We prom ise your guests will enjoy the menu. Chicken Salad Curried Ptachtf Curried Peaches: 1 (No. 2'j) can cling peach halves 1 cup syrup from peaches Canned Spicy Grape jelly, juice and jam are old time, all-time favorites. But why not this year, add a couple of new spiced products to your line? Canned spicy grapes spruce up fruit salads and cocktails, whereas, a sweet-sour relish totes more than fair with almost meat or fowl. any I To make about 5 cups sirup for canned spicy grapes Tie 2 sticks (broken) cinnamon, 1 tablespoon whole allspice and whole cloves in thin cloth. .Drop spice "bag" into 1 quart water, add 2 cups sugar and ' teaspoon salt and let boil 3 minutes. Cover and set aside while preparing grapes. I - .UiSC .......HX. 1 latt fruit jams Ready For Jams, Jellies hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses or jars; cover at once with Va inch hot paraffin. If jars are used, seal. PEAR JAM Yield: About 9 medium glasses (Vi lbs. jam) 4 cups prepared fruit (about I lbs. ripe pears) 5 cups 2V lbs.) sugar 1 box (2V oz.) powdered' fruit pectin First, prepare the fruit. Peel and core about 3 pounds fully ripe pears. Chop very fine or grind. Measure 4 cups into a very large saucepan.' Then make the jam. Measure su gar and set aside. Add powdered fruit pectin to fruit in saucepan nd stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard 1 minutes, stirring con stantly. Remove from heat and skim by turns for 5 minutes to cool sightly, to prevent floating fruit. I.adle quickly into glasses, or jars. Cover jam at once with inch hot paraffin. If jars are used, seal. PLUM JELLY Yield: About 12 medium glasses (S lbs. jelly) S'-i cups juice (about S lbs. rip plums) 7Vj cups (t'A lbs.) sugar 1 box (2Vi os.) powdered fruit pectin. Va teaspoon curry powder 2 tablespoons brown sugar (packed) 2 tablespoons vinegar Chicken Salad: Vi cups cubed cooked chicken I' cups chopped celery ' cup chopped pimiento '3 teaspoon salt Mayonnaise Salad greens for garnish Curried Peaches: Drain peaches, reservi-j 1 cup syrup. Heat syrup with curry powder, brown sugar and vinegar. Add peach halves and simmer 5 to 8 minutes. Allow fruit to chill in syrup for several hours or overnight?. Chicken Salad: Combine chicken, celery, pimiento and salt with suf ficient mayonnaise to moisten. Mix lightly. Place serving of chicken salad and 1 or 2 drained peach halves on each garnished salad plate. Makes 4 servings. Grapes A New To prepare and can spicy grapes Wash, drain and remove firm light seedless grapes from stems. Pour about '-i cup sirup into tapered can or freeze jar. Fill jar almost to top, then shake to closely pack grapes. , Add more grapes if needed to fill jar to with in 'i inch ot top. Add sirup to cover grapes. Put dome lid on jar; screw band tight. Process half pints 15 minutes, pints 20 min utes in boiling-water bath. Swaet-Sour Orape Relish 9 cups Concord or other slipskin grapes 5 cups sugar First, prepare the juice. Crush about 5 pounds fully ripe plums. (Do not peel or pit.) Add lVt cups water; bring to a boil and sim mer, covered, 10 minutes. Place in jelly cloth or bag and squeeze out juice. Measure 54 cups into a very large saucepan. Then make the jelly. Measure sugar and set aside. Add powder ed fruit pectin to juice in sauce pan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in sug ar. Bring to a full rolling boil and b,il hard 1 minute, stirring con stantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover jelly at once with Va inch hot paraffin. ft If " " 'irf'fcumrr.- jJ "-"l j I Peaches Make The peach has come a long way from Persia's gardens, it is said. But no matter how far it has come the peach still is going a long way toward making our mid-summer meals more attractive and de licious. See, for example, how de Ucious are these new peach de- Relish Dish H teaspoon each ground allspice, clove, nutmeg, cinnamon, gin ger and salt Va teaspoon Cayenne pepper 1 cup raisins 1 cup vinegar Wash, drain, stem and measure grapes. Press to separate pulp from skins. Add 1 cup water to skins. Cook about 20 minutes. Conk grapes in own juice until seeds show, then press through sieve to remove seed. Mix erane juId. skins and water in which cooked with all other ingredients and boil almost to jellying point. Pour boil- ine hoi into hot lanered iar. Put dome lid on jar; screw band tight. It's Peach Harvest Time From Orchard To Freezer In thousands of commercial or chards across the nation this month it's peach-harvest time. Mil lions of bushels of the golden, suc culent fruit are being gathered, sorted, graded, packaged and ship ped to market. It's a quick trip today from the busy orchard to the modern Ameri can home where the real consu mer story on peaches unfolds. Here air the tangy goodness of fresh peaches is enjoyed in cereals, sal ads, fruit cuns and desserts. In Hie kitchen the versatility of the fruit for canning, freezing or serv ing fresh gets all the attention it deserves from the budget - wise homemakcr. With a helping hand from science, Mrs. Housewife employs some new er tricks of the culinary arts with peaches. Take the job of freezing for instance. Her special recipe calls for help from a handy prep aration, to fight the centuries-old problems of browning and flavor loss. It's simply a combination of vitamin C and citric acid, found naturally in fruits. This balanced ascorbic-citric mixture, known as ALC-M, has tak en the gamble out of freezing. It's made peaches a year-round treat. The recipe is simple. First, pre pare your syrup. A medium one layer peach cake Meal Planning lights, lemon chip angel cake, lay ered with fresh peaches and whip ped cream; sliced fresh peaches served with a smooth instant sher ry custard sauce, and a lime fla vored jellied salad with peaches and whipped cream. While peaches are ripe make Canned Spiced Peaches Nearly all good home canat'rs put up pickled peaches, but you've been overlooking a good bet if you haven't tried some lightly spiced ones they're not the same as pick les. Spiced peaches are a real convenient food, especially for hurry-up deserts. You may serve them cold wilh cream or put Ihem in an ovenware dish, dot with but ter, sprinkle with sugar and slip under the broiler until they are hot and have a few fat brown freckles. Serve with or without cream. And, you migiu iry mem jn old fashioned peach dumplings When you do this, add a little tapioca or corn starch to thicken Uie sirup to use as a sauce for the dumplings. TO CAN SPICED PEACHES Wash, rinse, drain, scald and peel firm-ripe peaches. Do not re move pit. Pack peaches to within 'i inch of the tup of the jar. If you use the new can or freeze jars, .ii ,.., irni,i r..mv,n1i vou will have no trouble removing the peaches. Cover peaches with boiling hot sirup. Put dome lid on jar; screw band tight. Process; pints 25 minutes, Hi pints :i0 mm utes in a boiling-water bath canner. The spiced sirup may be medium or hesvy. From to 1 cup sirup : will be needed for each pint. To make about 5' i cups medium sirup Use 3 cups sugar. 4 cups water. W teaspoon each whole cloves and whole allspice, about 1-J of a nut meg (crark it wilh a hammer) and a couple of sticks of cinnamon. 1 Tie the spices in a piece of cloth. 1 Add to sugar and water. Let boil until sugar dissolves. Leave spire "bag" until sirup has pleasant fla-( vor. Just before using sirup, re-1 move bag and bring sirup In boil, i You may if you like, omit the, cinnamon from the virup anil put a piece or two in each jar. " The Arctic is slowly warming : meringue over sides and top to up. The climate in some regions completely cover pineapple. Bake has moderated by shout one de- m moderately slow oven (325 de gree Fahrenheit in 10 years, re- sroP. F.) for about 30 minutes or ports the Canadian Department of until gnltfrn. Cool before serving. Northern Affairs. , Serves . is desirable not too tart or too sweet. Dissolve 5 cups of sugar in 1 qt. of water. For each cup of syrup, add one level teaspoon of A-C-M. Next peel the fruit. Slice directly into the treated syrup to minimize air exposure. Fill the containers with fruit and syrup, and slip them into your freezer. Six months from now your neighbor's peach tree will be peck ing out from under a blanket of snow. But your freezer will still yield fruit that has all the orchard freshness of summer. Muffins are always popular at breakfast time. Try these Streusel Muffins. Combine Vi cup butter or margarine, V4 cup sugar and Vi cup sifted enriched flour to make streusel topping. Mix until crumb ly. Sift together 2 cups sifted en riched flour, 1 tablespoon baking powder. 1 teaspoon salt and i tablespoons sugar. Combine 1 beat en egg, 1 cup milk and 2 table spoons melted shortening. Add liquid to flour mixture. Stir only until flour is moistened. Fill greased muffin cups 2-3 full. Spoon about 1 tablespoon streusel topping over each muffin. Bake in hot oven (425 degrees fahrenheil) 20 min utes. Makes about 1 dozen 2-inch muffins. A Joy peach pies, shortcake and sundaes; and don't forget to store some of this same sun-ripened flavor on your pantry shelf as fresh peach jam. Fresh Peach Lamon Angel Caka 1 package lemon chip angel food mix 2 cups heavy cream 1 pound fresh peaches, sliced and sweetened , Prepare cake mix according to package directions, baking in lube pan. Cool upside down in pan as directed. Then cut horizontally into three even layers. Whip cream until soft peaks form. Spread part of cream on one layer; cover wilh sliced peaches Repeat, slacking cake and ending with whipped cream and i on top. Pineapple Cooki Puffs For an elaborate looking dessert made from simple ingredients 8 graham crackers, crushed pineap ple, topped with a golden meringue try Pineapple Cookie Puffs. They actually tasle like pineapple meringue pie. Pineapple Cookie Puffs are easy to make when you're in the mood for a new dessert and r.nn.H ; P'W is always in ,hprve soon after makinir season. a Ham. sen wnn cnitoe. at leatime or for lain evening refreshment. Pineapple Cook la Puffs 6 graham crackers (or large sugar cookies ) 3 egg whites U teaspoon cream of tartar '? cup sugar 1 teaspoon graled lemon peel or teaspoon vanilla 1 Io 1 Flat can crushed apple, well-drained pine- 2 tablespoons brown sugar Beat egg whites with cream of tartar until frothy, then gradually add sugar and continue beating until mixture is stiff. Beat in lemon peel or vanilla. Combine well-drained pineapple with brown sugar. Arrange graham crackers or cookies on cookie sheet and place a spoonlul o( pineapple mix ture on each. Then pile meringue (in Pflfh I jo a Knafills mnrt mnmrt ; Vf ";;s. sill! V Jelly Making Many of us can remember that as summer drew to a close there were tantalizing smells from our own and our neighbor's kitchens. These were the aroma of jam and jelly, of relishes, pickles and pre serves being readied for the pan try shelf, for winter use. Much of this activity nowadays is left to the food processors still there's hardly a woman who doesn't en joy the experience of putting up at least a few jars of jam. Jam and jelly making, like so much else, has become so much easier with the availability of li quid and powdered fruit pectin. Most of the work and all of the guesswork has been taken out of what used to Be a major chore These recipes for pear jam and for a delightful pear-pineapple mar malade show how quickly and easily pears may be turned inlo delicious homemade sweets. PEAR AND PINEAPPLE MARMALADE (using canned pineapple) Yield: A Iron t 11 medium glasses (5Vi lbs. marmalade) 1 cups prepared fruit (1 lemon, 1 orange, and about 1 lb. ripe pears) 1 cup (S-ounce can) crushed pine apple T cups (3 lbs.) sugar 1 bottle liquid fruit pectin First, prepare the fruit. Remove skins in quarters from 1 medium- Use Grape Pulp For New Hoosier Chutney Act now is a good motto for the lover of fine homemade grape jel ly, jam and conserve. The season is short and the grapes best for preserving when they first ripen. Crap Jam Any variety of slipskin grape may he used for jam, but the rich flavor of the Concord is gen erally preferred. If you want your jam to be just like what Grandma made 50 years ago, you will have to use a pound of sugar to a pound of prepared grapes and cook the mixture until it is very thick. Yes, it is very stiff and as sweet as sweet as sweet, and you probably won't like it. You should however, be happy if you use 9 cups stem med grapes, S cups sugar and ' teaspoon salt. Or if you prefer, follow the recipe which comes with your favorite brand of pectin. To make the jam Wash, drain, stem and measure grapes. Press to remove grapes from skins. Save pear marmolade Easy With Fruit sized lemon and 1 medium-sized orange. Lay quartors flat; shave off and discard about half of white part. With a sharp knife or scis sors, slice remaining rind very fine or chop or grind. Add Vi cup water and 1-16 teaspoon soda; bring to boil and simmer, covered, 10 minutes, stirring occasionally. Section or chop peeled fruit; dis card seeds. Add pulp and juice to undrained cooked rind and sim mer, covered, 20 minutes longer. Peel and core about 1 pound fully ripe poarj. Chop very fine or grind. Lorn Dine fruits and measure 3 cups into a very large saucepan. Add pineapple. Then make the marmalade. Add sugar to fruit in saucepan and mix well. Place over high heat, bring a lull rolling noil, and boil hard l minute, stirring constantly. Kc. move from heat and at ones stir m liquid fruit pectin. Ski in off foam with metal spoon. Then stir and skim by (urns for 5 min utes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover at once with V inch hot paraffin. PEAR JAM Yield ( About 11 medium glasses (5'a lbs. jam) 4 cups prepared fruit (about 3 lbs. ripe pears) ' cup lemon juice (2 lemons) 7vi cups (.T44 lbs.) sugar Vi bottle liquid fruit pectin First, prepare the fruit. Peel and skins. Add 'i cup water to grapes and cook until seeds show. Pour grapes and juice into sieve and press to remove seed. Watch it if you press too hard, bits of Ihe seeds may go through with the pulp and make the jam gritty. Boil grape pulp, juice and skins 7 minutes. Then, add sugar and cook until the mixture is fairly thick. Unless grapes are over-ripe, the jam will become jelly-like after a few days. Skim to remove foam and quickly pour boiling hot jam into tapered jars. Seal at once with a regular home canning cap, then you won't have to bother with par affin. Hooiitr Chutney The old line hoosier housewife is a thrifty soul; prone to believe it downright wasteful to throw away the pulp left when making grape or apple jelly. The pulp ran be used for jam, butter or a jam-like chutney. You may use all grape, Pectin pit about 3 pounds fully ripe pears. Grind or chop very fine. Measure 4 cups into a very large saucepan. Squeeze the juice from 2 medium sized lemons. Measure V cup juice into saucepan with pears. Then make the jam. Add sugar to fruit in saucepan and mix well. f lace over high heat, bring to a full rolling boil, and boil hard 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 S minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses or jars. Cover jam at once with ' inch hot paramn. If jars are used, seal. FISH STICK BURGERS l'.i pounds precooked frozen fish or shellfish sticks or portion fish i cup mayonnaise or salad dressing 1 tablespoon chopped onion 1 tablespoon chopped pickle 1 tablespoon chopped parsley 1 tablespoon chopped olives 6 toasted buttered round buns Place frozen fish sticks in a sin gle layer in a well-greased baking pan. Bake in a hot oven, 400 Deg. v.. for 15 to 20 minutes or until heated through and crisp. Combine mayonnaise, onion, pickle, parsley, and olives. Place 4 fish sticks on bottom half of each bun. Top with tartar sauce and top halt ot Bun. Serves 6. all apple, or mix the two. To make hoosier chutney , 2 cups prepared pulp Vi cup chopped onion Vj cup sweet red pepper .Airs, Hoosier calls 'em man goes 1 small, hot red pepper, minced 1 cup raisins 3i teaspoon salt 1 cup brown sugar M teaspoon ground allspice 1 teaspoon ginger 1 cup vinegar Press the fruit through a fine sieve to remove skins and seed. Measure and mix all ingredients; cook until thick. Taste and add more seasoning if wanted. Pour toiling hot chutney into hot taper ed jars. Seal at once with regular home t anning cap. NOTF. : . Although the original recipe doesn't call for it, we think a clove of garlic, finely minced, belongs in chutney. .
