Thursday, August 13, 1953
THE CAPITAL JOURNAL, Salem, Orejon
FOOD SECTION Part S
Pickling Time Near;
Suggestions Submitted
On Ingredients, Methods
Hert is Dlcklfnff tpmtt-ui
lor modern living! Crisp pickles
and relishes without brining'
They have the line full fla
vor at the old-iashioned kind,
the tame crunchy, translucent
texture; but they're ready to
pop in Jari in a matter ol lit
tle more than an hour.
First of all you key your
pickling to distilled white vine
gar both as a preservative and
as a flavoring agent Distilled
white vinegar, ttabiliied to an
acetic acid strength of S per
cent (check the label on the
bottle to be sure) is first choice
for 1953 pickling. Crystal
clear, it not only preserves
fruits and vegetables perfectly,
but it safeguards their brilliant
garden colors. And you'll be de
lighted with the way its aged-in-wood
mellowness brings out
the full flavor of foodi without
dominating them.
Then, we suggest you follow
these rules:
About Ingredients
1 Cucumbers and other veg
etables should be used within
24 hours after harvesting.
2. Choose fresh, good qual
ity fruits and vegetables free
of blemishes and uniform in
lize. Imperfect and irregular
fruits and vegetables can be cut
up for relishes.
3. Fruits may be slightly
Underripe.
4. Wash all fruits and vege
tables gently but thoroughly to
remove dirt and grit which
(fould start bacterial action. ,
5. Distilled white vinegar
stabilized at an acetic acid
strength of S per cent is first
choice for pickling and pre
serving. Cider vinegar can be
lubstituted for distilled white,
although its deeper color may
cause a slight darkening of
foods.
6. Use only fresh, whole
pices for full flavor. Old spices
may give a dusty flavor, to
pickles.
7. Use water as free from
minerals as possible. In areas
where water is hard and chem
ically treated, boil it, let it cool,
' then remove the scum.
8. Use pure granulated salt
rather than ordinary table salt
when brining pickles. Impuri
ties in table salt may cause
cloudiness and darkening of
pickles.
About Equipment
1. The pickling kettle should
be aluminum, enamelware or
stainless steel. Copper utensils
tend to turn pickles a peculiar
shade of green; iron may turn
them black.
2. Be sure kettle is large
enough so pickles will pot boil
over.
3. You'll find a long handled
wooden spoon and a wide
mouth funnel make pickle pre
paration much easier.
4. When brining pickles use
atone crocks, glass, pottery or
enamel-lined pans not metal.
5. Select only perfect jars
no chipped or cracked ones
for packing. ,
6. Wash jars, glass lids, met
1 screw caps, rubber rings and
mlde-mouth funnel in hot soapy
water; rinse well. Never re-use
rubber rings. Use clean, new
ones. Dip these into boiling wa
ter just before using.
7. To sterilize, place clean
jars, lids and caps in a deep
kettle; cover with, warm wa
ter. Boil, covered, 20 minutes.
Remove from boiling water one
at a time when ready to fill.
If pickles are to be processed.
It is not necessary to boil this
equipment Just be sure they
Tomato 5000 Is
Always Favorite
The large firm field tomatoes
that you find In the markets
now are pefrect fo thia "Rou
lette Tomato Salad." All you
have to do is peel them, hollow
out the centers and put them
in the refrigerator to chill
thoroughly. Just before serv
ing, stuff each tomato with the
gently-seasoned mixture of cot
tage cheese, to which slices of
meaty ripe olivet, cucumber
and minced green onion have
been added. For that final
touch, top each tomato with a
dab of mayonnaise' and a
sprinkling of paprika. Not only
does this make a colorful plate,
but a mighty delicious one, too.
Boulette Tomato Salad
6 medium-sized tomatoes
1 cup pitted ripe olives
1H cups cottage cheese
H cup chopped cucumber
2 tablespoons minced green
onion
Worcestershire sauce
Tabasco sauce
Salt
1 Pepper
Salad greens for garnish
Mayonnaise
Paprika
Peel tomatoes and hollow
ou. centers. Turn cut side down
to drain. Chill thoroughly. Slice
olives crosswise into rounds.
Blend together lightly cottage
cheese, olives, cucumbers and
onion. Season i to taste with
Worcestershire ' sauce. Tabasco
sauce, salt and pepper. Place
tomatoes on garnished salad
plates and fill with olive-
cheese mixture. Top each to'
mato with mayonnaise. Sorin-
kle with paprika. Serves 6.
Cooking Beet in
Outdoors Appeals
Here are good -beef cuts for
outdoor grilling and using' up
more of your share of plenti
ful beef: Hamburgers are im
proved in flavor by mixing in
onion or onion juice along with
the salt and pepper; then sprin-
Suggestions Given on
Preparing, Making Jams
are clean and hot
8. Because there are many
types of lids and closures on
the market, be sure to follow
the manufacturer's instructions
for sterilizing and sealing.
9- Before sealing, run silver
knife blade around inside of
jar to release ar bubbles. Add
more liquid if needed.
10. Wipe sealing edges of
jars free of food or liquid with
paper towels or clean cloths
before putting on lid.
About Storage
1. Don't set newly filled, still
hot jars in a draft: they mav
burst Set on a folded cloth or
cake rack. Keep in upright po
sition. 2. When thoroughly cooled.
label correctly with name of
recipe and date of packir.f
3 Check aU seals. If jars are
not sealed, serve pickles at
ence. An imperfect seal will
mean spoiled pickles in short
oraer.
4. Store In a cool. dry. dark
place.
5. If possible, allow pickles
to stand Z months before using
Pickles done the "quick-dick-
ling" way with distilled white
vinegar have a better blended,
more mellow'f lavor when per
mtted to stand several months.
Penner Relish
4 pounds (18 medium) green
peppers, quartered, seeded
1 pound (4 large) onions,
peeled, quartered
1 Vt cups granulated sugar
2 cups distilled white vine-
far N
Vi teaspoon, ground allspice
2 tablespoons salt
Vt teaspoon ground ginger
teaspoon ground cloves
1 teaspoon ground cinnamon
1 ioaspoon mustard seed
Put peppers and onions
through food chopper, using
coarse blade. Drain. Combine
remaining ingreaiejits; Dnng xo 1 Ue iiberally with ce.ery gait
a boil. Add vegetables and boiland garUc gaU just Mote re.
sentlv. uncovered, for a min- i a-. o i
utes. Quickly pack on hot,
t u
(?
s-s. :
.... " t Vim- tij- JS
Big Juicy Blackberries are ready for preserving.
IAP IfiwaleatUteSr
sterilized jar at a time, filling
to within tt inch from the top.
Be sure that vinegar solution
covers vegetables. Seal each
jar at once. Makes 4 pints.
Note: Use this relish within 6
months.
Corn Relish
2Vt quarts (20 ears) young.
tender corn
1 cup (2 medium) chopped
green pepper
1 cup (2 medium) chopped
red pepper
IVi cups(4 medium) chopped
onions
1 cup chopped celery
IVi cups granulated sugar
lVi tablespoons mustard seed
1 tablespoon salt
1 teaspoon celery seed
Vi teaspoon turmuric
2 cups distilled white vine
gar
2 cups water
Husk corn and boil for S min
utes. Dip in cold water. Cut
kernels from cob and measure.
Combine all ingredients and
boil gently, uncovered, 20 min
utes. Pack into clean, hot jars,
leaving 1-inch head space. Be
sure vegetables are covered
with vinegar solution. Adjust
covers as jar manufacturer di
rects. Set jars on wire rack in
a covered deep kettle, with
boiling water to cover tops of
jars 1 inch. Process 15 min
utes, counting time from mo
ment active boiling resumes.
Remove. Makes 6-7 pints.
Sweet Mixed Pickles
2 medium heads cauliflower
(2 quarts flowerets)
moving from fire. Steaks of
any kind and size are good
grilled outdoors but the one
incher is preferred by. most
Cubes or chunks of beef round
are fine cooked on skewers.
These are extra tasty if marin
ated . in French dressing or
vinegar and water overnight
If you like a barbecue flavor.
baste meat every few minutes
with your favorite barbecue
sauce. Even large roasts can
be cooked successfully out
doors, but this requires a spit
or some other means of turning
the meat slowly while it is
cooking and calls for longer
cooking time than oven-roast
ing.
in- Va-inch strips
2 medium red peppers, cut
in Vt inch strips
1 Vi pounds (9 medium) onions,
quartered
2 54 cups distilled white vinegar
1 Vt cups water
IVi cups granulated sugar
3 tablespoons salt
1 tablespoon mustard seed
1 tablespoon celery seed
Vi teaspoon turmeric
Wash cauliflower and break
into small flowerets. Cook in a
small amount of unsalted boil
ing water 5 minutes. Drain.
Prepare remaining vegetables,
Combine remaining ingredients
and heat to boiling, covered
Add vegetables and boil, un
covered, 2 minutes. Quickly
pack one, hot sterilized jar at
a time. Fill to Vi Inch from
top. Be sure vinegar solution
Breathes there a cook with
soul so dead that come sum
mer, aM can resist putting
fresh fruit into the preserving
kettle? Right now it's juicy
big blackberries we're think
ing of boilng up in a purple
red glory, sending off their
sweet fragrance. There to store
away in small jars against win
ter days when a taste of sum
mer s berry patch is so relish
ed.
But if this fruity goodness is
to be preserved to perfections,
sterilizing jars and glasses is a
must
Paraffining comes next. Use
a tin can in which to melt the
paraffin. Then place a metal
spoon close to the jelly's sur
face and let the melted paraf
fin flow over it onto the jelly
in a layer about Vi inch thick.
When it's set, prick any bub
bles and pour a second Vi-inch
thick layer of the paraffin.
Now slightly tip and twirl the
jar or glass to seal edges. -
Powdered fruit pectin is call
ed for in the following recipe.
When it's used only a short
boiling time is needed. Good
yield results, too.
Blackberry Jelly and Jam
To prepare the berries for
both the jelly and jam crush
thoroughly about 3Vi quarts
ripe blackberries (not black'
caps). Place in a large sieve
lined with a double thickness
of cheesecloth and let juice
drip through (do not squeeze).
Use juice for making jelly; use
fruit remaining in sieve for
making jam.
To make the Jelly, measure
3 Vi cups juice into a large
saucepan. Measure S cups su
gar and set aside. Add one 2Vi
ounce box powdered fruit pec
tin to juice in saucepan and mix
well. Place over high heat and
stir in sugar. Bring to a full
rollng boil and boil hard 1 min
ute, stirring constantly. Re
move from heat, skim off foam
with metal spoon, and pour
quickly into glasses. Cover
jelly at once with Vi inch hot
paraffin. Makes about 7 medi
um glasses,
of fruit remaining In cheese-
ciou inrougn sieve 10 remove
some of seeds. Measure 9 cups
pulp into a very large sauce
pan. Measure 7 cups sugar and
set aside. Add one 2 Vi -ounce
box powdered fruit pectin to
fruit la saucepan and mix well.
Place over high heat and atir
until mixture comes to a hard
boil. At once stir in sugar.
Bring to a full rolling boil and
boil hard 1 minutes, 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 glass
es. Cover jam at once with Vi
Inch hot paraffin. Makes about
11 medium glasses.
Bran Muffins With
Raisins Appetizing
When your family sees these
'Raisin Bran Muffins" on the
breakfast Uble, they'll be
tempted Into eating a good.
nourishing breakfast The muf
fins are moist and flavorful
with seedless raisins added to
the batter. They take only a
minute to mix and pop into the
oven. Be sure to make enough
to have plenty for "seconds' .
Ralsla Bras Muffins
1 cup seedles raisins
1 cup brsn cereal
1 cup milk
1 egg
2 tablespoons melted short
ening
1 cup sifted all-purpose
flour
4 teaspoons baking powder
Vi teaspoon salt
Rinse raisins and drain. Soak
bran in milk 5 minutes. Add
lightly beaten egg, shortening
and raisins. Sift together flour,
baking powder and salt and
add aU at once to first mixture,
stirring only to moisten. Fill
greased muffin pans about Vi
full. Bake In hot oven (400 de
grees T.) 20 to 23 minutes.
Makes 12 to 13 ' medium
sized muffins.
Peach Party Mold
Colorful, Delicious
This "Peach Party Mold" Is
a great favorite with hostesses
everywhere since It is one of
those beautiful make - ahead
gelatin salads. It doesn't Involve
too much fixing which gees
along ways with our way of
lazy summer cooking. Arrange
an attractive layer of canned
cling peach slices in the bottom
of a mold and cover with a thin
layer of clear gelatin to hold
the peaches In position. Chill
until firm and then fill the
mold with a whipped gelatin.
marshmallow and maraschino
cherry mixture.
Peach Party Mold
IVi cups canned cling peach
slices
Syrup from peaches
2 packages lemon flavored
gelatin
2 egg whites .
1 cup chopped marshmal
lows Vi cup chopped maraschino
cherries
Vt teaspoon celery salt
: Drain peaches. Measure syr
up and add enough hot water
to make 1 quart liquid. Dis
solve gelatin in hot liquid. Ar
range a pattern of peach slices
cartwheel fashion In bottom of
1 Vi -quart mold. Covet with ty
inch layer of gelatin mixture.
Chill until firm. Chill remain
ing gelatin until almost firm.
Whp until fluffy. Fold in stiff
ly beaten egg whites, main mal
lows, cherries, celery salt and
remaining peaches. Pour over
firm layer. Chill until firm.
Unmold on serving plate and
garnish with additional peach
slices and whole cherries, if de
sired. Serves I. .
Bean Soup
Homemade bean soup has a
goodness all its own and it's
no chore to prepare when you
puree the buttery cooked dry
limas in an electric blender.
Add bits of cooked ham, bacon
or sausage and season to your
own taste. Make an extra large
recipe and put some in your
freezer to enjoy later.
a
433 13
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O - MOM THI FAMOUS IfV'
kgk M.CP. KJTCHEN LABORATORY
HIST ADI" FOB. THIRSTY
YOUNGSTERS . .GROWN-UPS TOO!
WHOLESOME LEMONADE .. . aiede n s jiffy . .
lot HMk ctea. ... with M CP. LEMON UJICB.
Oae null can aulas ararlr qum of irfrnhing,
'hciltMul tanoaadt Maply ay adding tcr tad sugc.
No fun, a knoat t iqant You cta't grer Totmsj '
UtlL or VBunclf. A hcMtff hnmit . . . (m U f R.
UMON JUICE it pan, fylUMtta Califocau jtami lake, neb m '
vmaua icmui a artitciai amnithrt (sulpbac dxside o
kMuitc of tods). Comoaicatlf ooatd. it t always ready for instant lue
MHK-, MkS whmwi Itnoa tmoi if. HAM ra mokifw htkin
im nd jtli- autinf. etc. Yon m tune tad awary with MjC P. LEMOM
JUICE linn oa haad . . . tht Mr 'round! STnei'. UPR FRH7PM
LEMON JUICE, too. If -out grortr doesn't itock it, nk him to art il
for-ou.)
ONCi UPON A TIME YOU HAD TO IE
AN HIXPERT"...BUT NOT NOVVI
vMa MAKirrSVONDERHJAMSuiodtobttiobteh?
n fOBB. fat tat rxpef lencrd. Now, ma an "amateur? with ae
tiptricaoi a) til, cu make prrtm ami every time . . -with
drscodable. cair-tCHilc M.CP. JAM AND JELL
PECTIN. And, what's axm. M.CP. provides open six!
aaaaimr wia tcntd redoc. for m.V in jrhr MnUr '
kmi iaaat, at the antuiaj aew M.CP, waeaakeel inns that ar extra)
aa ia ten and color 1
MXJ . Uaeeakad Jaas have the fiaeal lavar (aad color) poiUa.
because the asutl cooking and boiling are eliminated, and this "flavor
guards' ALL the fresh fruit is or. Also, rou use leas fruit aad sugar, vet
gat 1000 iaaa, foe akstahag it cooked away. M.CP. suieaahed jams are
especially latoauatailtd if you wish to make a small batch at a time, foe
Shese jaaaj ataat to kept ha alio rofrigaratar, siore mey ara uncooked.
Far tavor aad cater, Iheaea, they're duply "We"! (The M.CP.
ameaahad jam raciprs at so aew they're at ia th regular folder ia the
M.CP. PECTIN packag ... but you caa get them fro by wttang the
M.CP.KslcaeaUatale . . ,
ua ia tart a
. and tou can't amske a bW-flevoredl
oaohed tm the that aatdt with color leas, odorkst, tsstelest M.CP. JAM
AND JELLY PECTIN. However, the very same cooking that pet-mitt shelf
storage does cause lean leas of fresh fruit lavor, cor, pared with the
auaaokcai tram, gna ah eh si II H Itoil caaaot "Enw gaatdf
toresacet ,.,...'
1mm Oa lo tuti of that lagealaU M.Cf. PECTIN aasaraa
losafal results assij Sana ... whether vow make an n hod ar
wSMatdMffcaYwi Jaanuwaal fJ Saakmt SBVfM JPWB tfeTaMy VtVKf flttd aWMMyl
YOU NIVER SAW SUCH IEAUTIFUL
JEIIY...AND SO EASY .TO MAKE!
MORE ElXY.TOOvruuaeberJqueM CI
saKC-Hetting nseakod wast gives you twice aa atueSa
Ma toad, ems, double the ktlrr) shea aver before -IroaabeseoMssnaujatof
fruw! Am. tfsu yeace so fairy :
cUriM thai, using M.CP. JAM AND JELLY PECTU.
von re vara of the cWnuett. loveliMt irtlhta vnu ever taw- '
tor this isejtMiilil juiot-piBuiae; astthod (and the special M CP. Jell
sealing act a ua it wttn), send tl.uu train oc stamps) and 5 M.Q-R
PECTIN wad a Irosnt a the M.CP Kadieo Uboraaory. Aoabeiaa. Calif.
Vou'Uaioraaa-waatajoaaytaekamra
ira batch)
covers the vegetables. Seal
2 medium green peppers, cut leach jar at once. 5-6 pints. To make the jam, put half
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MARKET IN TOWN
Where Your Dollar Gets Time and a Half
BEEF LIVER
29c
Young Beef
BEEF ROAST
39c .b.
Tender
COTTAGE
CHEESE
2 ... 45c
Fischer's
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lb.
N0NI lETTER
29
C
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lb.
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69c V
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tb.49c
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6 a 29c
BANANAS
2 lb, 29c
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SUGAR
10 ib, 99c
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ASPARAGUS
No. 2
Can
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89c
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Lb 26c
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Each 10C
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Mb. jrr
Basket aJC
SWIFTNING
2
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All Popular Brands
6 Ja'ns 81C
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Gal. 49C
Bring Jug
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HOT MASTER
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Canning Peaches
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