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. .