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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (July 21, 1955)
m MMt7 mam mwtium -) FooJ Features ,f EUGENE, OREGON, THURSDAY, JULY 21, 1955 Here Are Bask Ruieg . CseJ n Freezing Fruits Freezing Basics When to JUse Sugar Syrup-When to Use Sugar Sugar syrup is used to pack whole, halved or sliced fruits choice fruits intended for salads, cocktails, desserts, etc. LIGHT SYRUP 1 cup beet or cane suger to 3 cups water makes ' 3V4 cups syrup. MEDIUM SYRUP-1 cup beet or cane sugar to 2 cups water makes 24 cups syrup. HEAVY SYRUP-1 cup beet or cane sugar to 1 cup water makes IVi cups syrup. Prepared, measured fruit is placed in containers; syrup poured over fruit. Sugar, either beet or cane, is used with sliced or crushed fruit, or berries which later will be used for pie, shortcake, puddings and sundaes. Measure 1 cup beet or cane sugar to each 4 to 6 cups berries, depending upon sweet ness and personal taste. How to Prevent Darkening of Fruit: We have found lemon Juice (fresh, frozen or canned) to be as effective as ascorbic acid in helping prevent discoloration in light-colored fruit such as Royal Anne cherries, . apricots and y peaches. Lemon Juice is sprinkled over cut-up fruit before beet or cane sugar is added or it is stirred into the sugar syrup. Use 2 tea spoons lemon juice to 4 cups pre pared fruit and beet or cane sugar. Use 1 tablespoon lemon juice to 3 cups sugar syrup. Ascorbic Acid is dissolved in cold water before adding beet or cane sugar to cut-up fruit or it is stirred into the sugar syrup before pouring over prepared fruit. Usa Vt teaspoon ascorbic acid and 14 cup cold water to 4 cups prepared fruit and beet or cane sugar. Use Vi to Vt tea spoon ascorbic acid to 4 cups sugar syrup. (V4 teaspoon ascor bic acid for peaches and apples m teaspoon for apricots.) Another Fruit Discoloration Prevention: Keep fruit under syrup with a crumpled strip of waxed paper jjr pliofilm. luei Freezer Work for You, Says Expert By KAY LtJNDEEN Reslster-Guard Vt omen's Editor If you haft; a home freezer. flake it work for you or you'll j wigd up wjkm,o for it. That s Ihc.aivice of encifetic MrsJohn D. McBurney, wlh as a hJIne- mrer and mother is putting into practice the skills sm developed as aprofessionaf dietician. "The secrc gf surss with a freezer is to kep it working," Jib says. "If youdon't have a continual turnover of a variety 'of foods, you might just as well fct the grocer store them for you and ajl'oid .paying for mere stor age on them." . There's no 40-hour "week for Mrs. MVBurney's wn freezer. If Freezer Containers Air rigid type of contiAners are atfactory. Regular or special -aiiuiiiK jaia ui glasses luav ui. , . . . .rf h .n. nK hJAi "works day and night a1W over f- ,,.,..;.. time on Sundays and holidays. Allow Vi .inch for pints; .1 inch Peking int. it i; a little like there's an unexpected variety of for. quarts, Reusable Containers for Freezer Foods: VSrious commercial 'types of packages can be used successful ly if thoroughly washed and dried. These include: Mayonnaise or salad dressing jars that have airtight, screw top lids. (Satisfactory ior crushed fruits, purees, or fruits which can be completely thawed out before- removing from containers.) Tub-type cardboard cartons with pressed-in lid and cylindrical cartons with twist-on lid. (Satis factory for vegetables or syrup- packed fruits.) Cardboard milk cartons. (Satis factory for purees which are completely thawed before using and therefore can be poured.) Cover with special surface covers or aluminum foil. Labeling: Should include: Name of prod uct, amount of product (number of halves, slices, cups cut-up), type pack (sugar or syrup), date packed. Wax marking pencil is easy to use. Red easiest to see; comes off plastic, aluminum, metal covers easily with steel wool pads. Freezer Memos Make sugar syrup in advance and store in covered container in refrigerator. Freeze pie fillings In storing fresh fruit pies in freezer, freeze prepared filling in container takes less space than completed pie. Pre-heat filling and use lattice top to decrease baking time. Freeze cobbler fillings in inch-square pan; then remove from pan and wrap for freezing. Easy to store in freezer. Original pan used during defrosting and for baking. Freeze fruits at height of sea son; later make into jam tempting fare apple pies', black berry pies, ' brownies, gumdrop cookies, chocolate chip cookies, jumbo raisin cookies, sponge cake, angel food cake, homemade chop suey, spaghetti with meat, chopped parsley (ready for gar nishes), strawberry jam, straw berries all this, and the better part of a half beef, tool FREEZES PIES "One secret is not to get too much of any one thing at t time," Mrs. McBurney explained as we explored the contents of her freezer, an upright style with four separate compartments that make possible a quick inventory, "Take raspberries, for instance, We like them but not well enough for me to freeze a whole flat of them." Apple pies are a different story, She baked and froze 28 last year and plans to make 35 to 50 for the freezer this year. She'll bake them all within a couple of days, because she prefers to use yel low transparent apples and their season is short. For pies, she uses 9" aluminum foil pie tins and prefers to bake the pies before freezing. Then thawed and warmed in a 300- degrce oven for about 25 minutes, they are ready to serve. Or they can be partially thawed before going into the oven. "Everyone seems to like apple pie and besides it's my husband's favorite so I find I can use all I freeze," Mrs. McBurney con tinued. "But I'll also freeze some berry and some cherry pies this year." DOUBLES RECIPES Learning to use a freezer to advantage, rather than regarding it as a mere place for storage, is largely a matter of habit, she said. For instance, when she f ' : mmmmJL ' ""'tSr' Jr fi f V -' AMf " ' "--,'.5 j I v --r t 1 -...'..- ' J FOODS AND FANCIES Waltz Through 1 Jam Session With Easy-to-Follow Steps By EDIE EULANE Of the Regltter-Guaxd (Hcgister-Uuard photo, Wiltshire eng.) READY FOR THE FREEZER Mrs. John D. McBurney of 2255 Charnelton St. packs spaghetti with meat into a carton preparatory to freezing it, while Mike, 11, and Nancy, 5, look on. A freshly .baked angel food cake is also ready for the freezer. 7 needed. Beats the heat makes bakes, she tries never to make a it possible to combine a variety single batch of anything. It's al of fruits and berries not in season ways "one for the family, the at the same time. other for the freezer." "It doesn't take much more time to double or triple a recipe," she pointed out. "In addition, I have a freezer day once a week usually on Saturdays when I bake bread, cookies and cakes. "It's so simple to keep an as sortment in the freezer, yet such a boon in entertaining, whether it's for guests, unexpected or ex pected, parties or church suppers. Or, if it's a dull day and the dinner menu seems uninspiring, I can bring out a pic or cake or even cookies to serve with fruit, and it gives a lift to the meal." Mrs. McBurney says she al ways keeps food on hand for an entire meal, except for the salad "the one thing that can t be frozen. She aiso makes up batches of sandwiches (using two cans of tuna or leftover meat, etc.) that will be ready for lunch es or picnics. (The sandwiches go into individual waxed sand wich bags, then are packed sev eral at a time Into larger plastic freezer bags. One of the secrets is to label everything I use a freezer pen cil for that," she warned. "You think you'll remember, but you won't and the packages look dif ferent after they've been in the freezer for awhile. Since our freezer is in such constant use, I prefer the 'look and see' method to keeping a real inventory. I use my own system in arranging the foods in the freezer so that I know just which type of food is in each section." BAKE COOKIES FIRST . Among the foods Mrs. Mc Burney tries to keep always on hand in her freezer are an emerg ency supply of bread and rolls, coffee cake ("so convenient to warm up, if friends drop in for coffee"), hamburger patties (packed, ready to cook, with a sheet of aluminum foil between A NEW NABISCO CEREAL TREAT- iftfiui mi INTRODUCTORY fflJM m 08 BUY ONE AT REGULAR PRICE-GET 2-d PACKAGE FOR ONLY 3 L UJLBlXo NEAT-TO-EAT MEW SIZE- i:-"""' . -SO TEMFTlrJQ J ' r( ' A TOASnE WHEAT FLAVOR EVER.' . rtCCV TEMPER EST CPISPY SHREDS.' I WtW flVj V SHREPPEP WHEAT MrS,T A jrSm-a ai.'lJSi lief "N I B rSv.-. -ST 0 Tgi&mZ7TI&. each one), ice cream (she finds it improves and mellows with standing in the freezer), an angel food cake and a sponge cake (she buys a dozen eggs and makes one of each), cinnamon rolls, banana bread, orange bread, plus brow nies and four or five different kinds of cookies. The cookies are a little bet ter, if you freeze the dough, then bake them fresh," she said, But it s so much more conveni ent to bake them first and they're still delicious, so that's what I usually do. Or, for guests, I sometimes take them out of the freezer and put them in a 300 degree oven to freshen them. Leon my and convenience should go hand in hand in mak ing your freezer work for you Mrs. McBurney continued, If used properly, she said, the freezer should be the greatest MRS. McBURNEY (Continued on Page 3-C) If you know your preserving "P's and Q's", you won't get in a jam this ear come canning time. Flan a smooth put-up job on your jams and jellies by o r- ganizmg vour work. Check supplies and the condition of glasses and lids. Read the recipe through and assemble everything before you begin, . Be exact in your measurements. Forget that "by guess and by gosh" method yotl use for spagetti and goulash. Turn out a product you can be proud of and do it with a song n a smile. There are several very good methods for making preserves: If you want to keep cool now when temperatures rise, try the new freezing method with cooking required, or the "freeze now and cook later" way (recipes listed below). USE LARGE KETTLE Cooked jams and jellies are simple to make too with the liquid or powdered fruit pectins now on the market. Shorter boil ing timo is required and while more sugar is used, the quantity of jelly is proportionately greater. If you're cooking the jams ar jellies, it saves time and tempers, we'vd found, to use a large pre serving kettle, shallow and wide bottomed. This way contents can reach a full, rolling boil fast. . . . but not cook over. Rapid cooking helps preserve flavor and color. You don't have to be in hot water about preserving, but the jars you use certainly do. Steril izing is a must. Wash jars and glasses with soap and water, rinse in hot water. Then put them in a large con tainer (it need not be deep, if jars are placed on sides). Cover with fresh water; boil 10 to 15 minutes. Add lids. Leave over low heat until needed; drain. Fill jars and gdasscs while hot. A long-handled wooden spoon for stirring, and metal tongs for lifting out hot, sterilized jars are a big help too. LABEL PRESERVES Use a tin can for melting paraf fin over hot water. Pour onto a metal spoon placed close to sur face of jelly, letting It overflow onto surface of the jelly into a thin layer, about Mi-inch thick. When set, prick any bubbles and pour a second layer same depth. Slightly tip an4 twirl glass to seal edges. . Label preserves at once, with name of produc, and date. Spare your tongue-v-run gummed labels over ife cube or wet cloth. For gifts, use cheese glasses or pretty re-u$ables, such as sher bet glasses. Add a monqgram in nail polish. Listed bolgw are several re cipes using different metnoas. The Cherry Jelly recipe is from Mrs. Bon Holt of $797 Thurston Rd,, who says, her husband and two children list it as one of their favorites. And when she serves it with her special rolls (made from a recipe given to her byher Danish grandmother), they say: "Mom s the best cook in the house." We've included the roll recipe, loo as a special bonus. . Frozen Fresh Berry Jam ; No Cooking Needed 4 cups crushed berries 3'i ounce package powdered citrus pectin 1 cup light corn syrup 5Vi cups sugar Vi cup lemon juice, (withi strawberries only) Sprinkle pectin over berries. Stir vigorously. Let stand 20 minutes. Add corn syrup and sugar and stir until sugar is completely dissolved. If using strawberries blend in the lemon juice throughly. Omit lemon juice if using raspberries, loganberries, blackberries, or youngberries. If jam seems a little thin, let it stand ,a short time and it will thicken. Put in jars or containers and freeze for at least 24 hours. Keeps indefinitely in your freezer or for about 30 days In refrigerator. When you take it from freezer, it is ready to use. Nl thawing is necessary because high sugar content prevents freezing. This recipe may be doubled and then yields 8 full pints. 'Cot and Loganberry am 5 cups coarse ground apricots 2 cups loganberries 8 cups white sugar i teaspoon ascorbic acid powder Combine all ingredients In a large flat pan; stir together with rubber spatula until sugar dis solves. Seal in containers, label, freeze. Makes' about 9 to 10 cups. Make up jam later as needed by following method: Partially thaw. Combine with 1 tablespoon lemon juice In a ket- JAMS AND JELLIES (Continued on page SC) Introductory Offer on the NEW MHH EBB ' .HOW DO YOU LIKE IT? . Only o full-bodied Instant can givVou truo flavor Jn all, 3 itrenghil MUD (But never weal or watory) Mae thij new fulfbodiej instant mfld amf still get deryyatisfyinf taut , . 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