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Salem, Oregon, Thursday, July 17, 1952
I FOOD SEC
pricots and Peaches
favorites for Jams,
Preserves and Desserts
Summer Delight Now is the season o delight in golden
apricots and luscious peaches. Enjoy them in countless ways
and preserve some of their goodness for the future. Good sug
gestions in our columns today.
By ZOLA VINCENT
(Poods Wrlten
A everyone, everywhere,
knows, our west coast states ex
cel in many things including the
world's finest apricots and
peaches which are grown in
such quantities that they fill our
maaria ttnA olcn sunnlv Tnnnv
other areas with canned, frozen
ana preserved -commercial
supplies.
It is good news to homemak
ers that there is an unusually
plentiful supply of both, though
peaches far outshine apricots in
volume and popular uses. Na
ture has been generous with
sunshine and fruits are of good
size and exceptional quality,
isit with your local fruit man
as to the very best time to "put
up" for the future.
There is some canning and
freezing of apricots but the ma
jority believe that their golden
best is caught in jams, butter
and preserves in ways like
these:
Apricot Jam
Pit (do not, peel) about 2 Ms
pounds fully ripe apricots. Cut
in pieces and chop fine or grind.
Measure 3 cups into a large
saucepan. Squeeze and strain
the juice of 2 medium lemons
and measure Vi cup into sauce
pan with apricots.
Measure iVz cups sugar and
set aside. Add 1 box powdered
fruit, pectin to fruit in saucepan
and mix well. Place over high
heat and stir until mixture
comes to a hard boil. At once
stir in sugar. Bring to a full
rolling boil and boil hard 1 min
ute, stirring constantly. Remove
from heat. ' 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. Cover jam at once with
Vt inch hot paraffin. This jam
may take 2 weeks to "set" to
your satisfaction so do not
worry about it. . .
Golden Apricot Butter ,
Wash and pit 5 pounds apri
cots. Cut into small pieces and
place in large kettle. Add 3
pounds (6 cups) sugar, juice and
grated rind of 1 orange and 1
teaspoon nutmeg. Bring . to a
boil. Cook to desired consis
tency stirring frequently to pre
vent scorching. Fill hot steri
lized jars with the "butter."
Seal while hot. Makes nine Vi
pint jars.
Apricot Preserves
; Wash, pit and coarsely cut 8
cups apricots. Combine apri
cots, a No. 2 can crushed pine
apple and 7 cups sugar. For
quicker cooking, divide mixture
into two pans and cook over me
dium heat until thick, about 20
minutes. Add 1 small bottle
maraschino cherries (chopped
fine) and 10 to 12 blanched and
finely sliced apricot kernels a
few minutes before the comple
tion of the cooking period.
Makes 6 half pints of preserves.
Apricot kernels are obtained
from splitting the apricot seeds
and remvoing the kernel.
Fresh Apricots
Apricots make wonderful eat
ing out-of-hand at any time, are
delicious in any fruit compote
or fruit salad arrangement, in
puddings, pies and as a stewed
fruit either plain or as a sauce
for puddings or ice cream. Try
apricots with cottage cheese as
a satisfying luncheon specialty.
Peach "Look" Important
When purchasing peaches, the
most important thing to remem
ber is that they must look good
to be good. Size and color
should play an extremely im
portant part in your choice.
Peaches are one fruit that does
not manufacture sugar after
picking. Peaches are highly
perishable. Plan to use very
soon.
Freestones are preferable for
table use and for home canning
and freezing. Clingstones are
the ideal peach for commercial
canning and for home pickling.
California produces over one-
third of the total United States
peach crop or about 35 million
bushels; Washington produces
1 million bushels and Oregon
harvests a half million bushels.
Fresh Peach Sherbet
A bulletin just in from the
manager of the California Fresh
Peach Advisory Board suggests
this recipe which we tried and
found just as good as he declar
ed it to be.
34 cup sugar
1 cup water
1 package lemon flavored gel
atin 2 cups water
2 cups mashed ripe freestone
peaches
' 2 tablespoons lemon juice
Combine sugar and 1 cup wa
ter and boil 2 minutes. Remove
from fire and dissolve gelatin in
hot syrup. Add 2 cups water,
the crushed fruit and lemon
juice. Turn into tray of refri
gerator, setting control at cold
est temperature. When frozen
firm, whip until blended and
fluffy. Return to tray and can-
tinue freezing. Freezing time,
5 or 8 hours.
If lighter sherbet is desired,
mix two beaten egg whites into
mixture after first freezing.
If richer sherbet is desired,
mix in half cup or cup of whip
ping cream (whipped) after
Sausage and Pineapple
1 pound country-style pork
sausage
2 tablespoons water
6 slices pineapple
Cut sausage in 2-inch lengths
and place in frying-pan. Add
water, cover and simmer 5 to 8
minutes. Remove cover, and
allow water to evaporate and
sausage to brown. Remove sau
sage and brown pineapple in
drippings. Serve sausage over
pineapple. 6 servings.
first freezing.
Peach Walnut Jam
A bulletin just in from the
home economics department of
the Washington State Fruit com
mission declares this to be a
"diner's delight." And it cer
tainly is!
4 level cups diced freestone
peaches.
1 package powdered pectin
6 cups sugar
Vi cup lemon juice
Grated rind of 1 lemon
Vi cup chopped walnuts
Vi cup chopped maraschino
cherries
Measure sugar In a dish to be
added later. Measure the crush
ed fruit and mix with lemon
juice. Add pectin, grated lemon
rind, walnuts and maraschino
cherries. Mix well and bring to
a boil as rapidly as possible. Add
measured sugar and bring to a
full rolling boil. Boil for four
minutes. Remove from heat and
stir and skim by turns for five
minutes. Pour into glasses
which have been washed in hot
soapy water, rinsed and steri
lized. Seal. Makes about 10
glasses.
'Hawaiian Supper'
Makes for Pleasant
Summer Entertaining
Hawaiian Kibs With rice molds
They Are Crunchy
Here's a good summer time
suggestion:
Crunchy Lemon Squares
14 cup shortening
Vz cup confectioner's sugar
2 egg yolks
1 cup flour
2 teaspoons grated lemon
peel
Cream shortening. Gradually
add sugar and blend until light.
Add egg yolks. Mix in flour
and grated peel. Spread even
ly In bottom of ungreased 13 x
9 inch pan. Bake 10 minutes at
350 degrees Fahrenheit. Then
spread with:
Lemon Meringue Topping
Beat 2 egg whites until stiff,
gradually adding ', cup sugar,
1 tablespoon lemon juice. Fold
in cup chopped nuts. Spread
this over cooked mixture and
bake 25 minutes longer. Cool
slightly and cut into squares.
Baked Stuffed Tomatoes
Baked stuffed tomatoes are
one of the first joys of the sum
mer vegetable crop, even better
with a mushroom sauce. To
make 6 servings, just remove
stem ends from 6 tomatoes and
scoop out pulp. Mix the chop
ped pulp with a little cooked
chopped onion and ZVi cups
soft bread cubes. Fill tomato
shells with mixture and bake
in mederate oven about 20 min
utes. Make the sauce with 1
cari.jcondenseq, cream of mush
room soup; mix this with Vi cup
milk and simmer till hot. Pour
over tomatoes. A nipper in it
self with cold cuts and hot rolls.
Next time you serve cooked
green peas try adding a little
crispy cooked crumbled bacon
to them.
(AP Newsfeatures)
Give a Hawaiian lunch or
supper for four for pleasant
summer entertainment. Make
your table centerpiece a season
al one by combining fresh fruits
and vegetables lemons, fresh
pineapple, summer squash, egg
plant, tomatoes, cucumbers, and
grapes. Surround the fruits and
vegetables with lots of green
leaves to give the feeling of
luxurious foilage that's usually
associated with the Islands.
If you want to niake place-
cards, here are some Hawaiian
phrases you might find it fun
to use on them.
ALOHA Literally, love and
affection. Used as a welcome or
goodbye; a greeting.
ALOHA NUI NUI A great
big "aloha" to you.
HANAU! "Happy Birthday!"
OKOLE MALUNA!" "Bot
toms up!" a toast.
What to serve? Start off with
your favorite first-course bev
erage and an avocado mix to
spread on crackers or melba
toast. Go on to Hawaiian Ribs
and Rice Molds with a tossed
green salad; or make the salad
one of shredded green cabbage.
For- dessert serve a refreshing
fruit sherbet with small crisp
cookies.
Hawaiian Ribs
Ingredients: 2 pounds fresh
pork spareribs, 2 tablespoons
fortified margarine, V
sugar, Vt cup soy sauce,
chopped onion, 1 clove
(peeled and minced), Vt tea
spoon pepper, 1 tawespoon
celery seed 1 tablespoon flour,
sliced pineapple.
Method: Have the butcher
cut the ribs into pieces 3 or
4 inches square and crack each
square at several places. Melt
margarine in saucepan over low
heat. Add sugar, soy sauce,
onion, garlic, pepper, celery
seed, and flour; stir well. Sim
mer 5 minutes, stirring several
times. Place ribs in shallow
baking dish; pour sauce over
ribs. Bake in moderate (350 de
grees F.) oven 1 hour. Baste
occasionally. Garnish with
sliced pineapple. Makes 4
servings.
Hawaiian Rice Molds
Ingredients: 6 tablespoons
fortified margarine, l'A cups
rice, one 10 -ounce can con
densed bouillon, water, 1 egg,
Vi teaspoon salt, lA cup shred
ded green pepper.
Method: In skillet over low
heat melt 4 tablespoons of the
margarine. Add dry rice and fry
to a golden brown, stirring con
stantly. Place rice in large
saucepan. Add bouillon; using
soup can as measure, add 1
can water. Cover and cook un
til rice is tender and has been
absorbed liquid. Beat egg and
salt just enough to combine
yolk and white. Melt remain
ing 2 tablespoons margarine in
i cup: skillet over low heat; add egg
Vz cup i and rotate skillet so that egg
garlic I coats bottom of pan. Cook until
firm. Remove from skillet and
cut in long thin strips. Place
green pepper in skillet and cook
lightly. Mix rice, green pepper,
and part of the shredded egg.
Pack maxture in a lightly oiled
1 cup measure; turn out on plat
ter; repeat to make 3 more
molds. Garnish molds with re
maining shredded egg.
Vary Salad' Plate
When it comes to arranging
fruit salad plates, it has long
been the custom to try to make
them all look alike at any giv
en meal. Why? We're all for
avoiding the assembly line pro
duction methods.
Variations add to salad plate
charm and interest; get them
selves talked about. Be sure
salad arrangements are han
dled quickly; both fruit and
plates chilled. Never try to re
arrange or to patch a salad ar
rangement. 'Tis nothing a bit of
watercress, mint or other deco
ration can't take care of.
Frankfurters
And Eggplant
Combination
Here's an exceptionally de
licious, nutritious meat dish that
will please the family and also
help balance the budget, uses
seasonal eggplant, plentiful
American cheese, economy
priced frankfurters.
Frankfurter-Eggplant Dish
1 medium eggplant
1 egg
1 teaspoon salt
Vi cup salad oil
8 frankfurters
2 cans tomato sauce
1 cup grated cheese
Cut eggplant into
Combine egg and salt.
plant in egg mixture and brown
in hot salad oil. Place half of
eggplant slices in a greased cas
serole or baking pan. Split
franks in halves lengthwise and
place on top of eggplant. Pour
in 1 can of tomato sauce and
sprinkle with half the cheese.
Repeat, using remaining egg
plant, franks, sauce and cheese.
Bake at 350 degrees for 30 minutes.
8 slices.
Dip egg-
Zesty Sauce
Tomato horseradish sauce is a
wonderful topper to give new
zest to meat loaf. Make sauce
by blending 1 can condensed to
mato soup with 2 tablespoons
prepared horseradish, 2 tea
spoons prepared mustard. Sea
son with a dash of ground cloves
and a little black pepper. Serve
hot or cold with slices of loaf.
Quick Rarebit
Take 1 can of condensed to
mato soup, 1 cup of grated
American cheese, 1 cup of chop
ped ripe olives, salt and pepper
to taste. Combine all ingredi
ents and heat thoroughly over
low heat. Serve over crisp
crackers or toast.
Don't leave your refrigerator
door open any longer than nec
essary. Opening the door and
closing it quickly several times
lets in less warm air than open
ing the door fewer times but
for longer periods.
Italian Idea
We got this tip for a good
combination salad from an Ital
ian chef. Combine these chilled
cooked vegetables baby lima
beans, red kidney beans and
sliced summer squash with
slices of buttery avocado. Toss
lightly with an olive oil and
wine vinegar dressing, and sea-'
son with said and freshly
ground black pepper.
(R
Luncheon omelet: Add cooked
flaked fish to the egg mixture
just before it is set. You'll need
about half a cup of the fish
flakes for a four-egg omelet.
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