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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Oct. 21, 1954)
TfursffSy, OcfdBer it, J93J THE CAPITAL JOURNAL, Salen, Oregon SECTWW 1TI Pigs T More Ideas About Grapes Srtm mnr sKnut ... 41.:- being a grape season. The Home Canning Institute tells us more bout this wonderful fruit. Ripo Grapes Wash and drain before removing from stems. Make a lipht or medium svrup and pour about Y, cup, hotinto hot glass jar. Fill the jar with grapes. To pack grapes closely without crushing, shake jar. Add more hot syrup to cover grapes. Process 20 min. in boiling water bath, or 8 min. at S lb. in your pressure canner. Unripe Grapes Green grapes, canned before the seeds harden, are used in pies. Make medium or heavy syrup. Wash, drain and stei t grapes. Pack into' hot glass jars and cover with hot syrup. : Process for 25 min. in boiling i water bath, or 10 min. at S lb. I in your pressure canner. Grape Conserve I 8 cups grapes ! 6 cups sugar U teaspoon salt Powdered Cream in Sauce And Spread Proves Tasty J 'J (JiMCK Klch Ihcese bailee for vegetables , , , made with powdered cream. By CECILY BItOWNSTONE (AP Newifeaturei) Readers who keep powdered cream on a pantry shelf for use in coffee have asked us whether this new product can be used in cooking. Recently we used the powdered cream in a cheese sauce and a cheese spread that were enjoyed. Creamy Cheese Sauce Ingredients: 4 lahlesponns pow dered crewi, 3 tablespoons flour, 1 cup water, 1 cup (V4 pound) grated sharp cheddar cheese, 1 tablespoon butter or margarine, salt. Method: Stir powdered cream and flour together thoroughly in 1-quart saucepan. Gradually stir in water; use a small whisk if necessary to mix smooth. Cook and stir constantly over low heat until bubbly and thickened. Add Ichesce and stir until melted. Re j move from heat; stir, in butter and salt to taste. Piquant Cheese Spread Ingredients: 4 tablespoons pow dered cream, 3 tablespoons flour, Vt teaspoon sugar, Yt teaspoon curry powder, 1 cup water, Yz teaspoon Worcestershire sauce, 1 cup (Vt pound) grated sharp cheddar cheese, 1 tablespoon but ter or margarine, salt. Method: Stir powdered cream, flour, sugar and curry powder to gether thoroughly in 1-quart saucepan. Gradually stir in water; use a small whisk if necessary to mix smooth. Add Worcestershire sauce. Cook and stir constantly over low heat until bubbly and thickened. Add cheese and stir until melted. Remove from heat; stir in butter and salt to taste. Pour into attractive small con tainer; cover and chill. 1 cup shelled nuts Wash, drain and stem grapes. Measure. Press to separate pulp from skins. Chop skins and boil 20 minutes in just enough water to prevent sticking. Boil pulp I without water until soil Press inrougn sieve oi xoua niiu. mi pulp, skins, sugar and salt, then boil rapidly almost to jellying point. Add nuts about S minutes before removing from heat. Pour boiling hot into hot (lass jar. Seal at once. Grape Jam Follow same re cipe as for conserve, omitting nuts. Grape Juice Wash and stem firm - ripe grapes. Crush and measure. Add 1 cup water to each gallon crushed grapes. Heat 10 minutes at simmering tempera ture. Strain through 4 layers of cheesecloth. Let stand 24 hours in cool place preferably in a refrigerator. Strain again and add 1 or 2 cups or sugar to each gal lon of juice. Reheat to simmering and pour hot into hot glass jars. Process 30 minutes at simmering in hot water bath. Grape Jelly Wash and stem grapes. Crush and add small amount of water. Boil 15 minutes. Press through a jelly bag and strain. Measure juice and heat to boiling point. For each cup of juice, add cup of sugar. Boil rapidly to jelly stage. Pour into sterilized jelly glasses. Crystals frequently form in grape jelly. To prevent this allow the extract ed juice to stand overnight in a cool place. Next morning care fully pour the juice off the sedi ment in the bottom of the pan. Spiced Grapes t 10 cups grapes 5 cups sugar Vi teaspoon ground allspice 2 teaspoons ground cinnamon Vi teaspoon ground cloves 1 cup vinegar Wash, drain and stem grapes. Measure. Press to separate pulp from skins, but save skins. Cook grapes until soft. Press through sieve to remove seeds. Mix skins, pulp, sugar, spices aid vinegar, then boil almost to jellying point. Pour boiling hot into hot glass jar and seal at once. Green Grape Marmalade I 8 cups grapes 8 cups sugar Wash fruit thoroughly. Stem and measure. Use only young grapes since seed must be tender. Add 2 cups of water and boil un til soft. Add sugar and boil to Jellying point. Pour boiling hot into glass jar and seal at once. e? -.' if It's SPERRY easy! Homemade from your own oven HOME TESTED FOR WESTERN HOMES. Sperry Drifted Snow Flour and the Martha Meade recipes which come in the sack are tested for per fection in homes all over the West. Try Drifted Snow Flour in your fa vorite recipes . . . you'U see why Sperry has been a Western favorite for over 100 years. Valuable Queen Bess Pattern Silverware coupon in each sack. EASY BUTTERMILK ROLLS r. : a. a: , m J ; 'a , I . mrm In medium saucepan heat I cup buttermilk until lukewarm. Remove ftom stove. AJd 1 tablespoons sugar, 4 tablespoons soft short ening, 1VS teaspoons salt, V4 teaspoon baking toila, 1 cake or packige yeast (compressed or dry). Siir briskly until blended. A,U 2i cups tiftti SPERRY DRIFTED SNOW FIOL'R. Mix 10 moderately stiff dough. Turn out on lightly floured board. Knead dough gently for few strokes. Replace in pan. Cover. Let rise 40-45 minutes. For Cloverleaf effect (shown at top), jh ape dough into 1 inch balls. Place 3 in each greased medium-siied muffin cup. Brush with butter. Let rise until double in size (25-30 minutes). Bake 15 minures in preheated hot oven 425, ot until brown. Makes VA dozen rolls. .iherr.v WE GIVE GREEN STAMPS There are so vany good things to eat and so many savings on fine foods at Pig gly Wiggly, ycu surely can't afford to miss them. You don't have to hunt and hunt-everythng is prominently -displayed right on our shelves. For some ideal appetizers tae a look at the features on this page! Shop Piggly Wiggly and be sure of savirjjs and satisfaction! 1 I 1 I : . s&h 1 laM. sljlr-- r, I lVVj. Siewina 1 I n scmxops -"w29d Idmedbeef - - IVa BACON End. w- .ib. 59C 1 ISLAB BACON "'" lb. 490j I -H ANKS armour's SUr " " l B,-,aLEnuct 1 GET YOUR GREEN STAMPS AT PlTOly-WIcjcjlr Large, A A LARGE EGGS 39 olid lieads 3 249 AVACAB0S hY" cdripe-U-tube- kidt - Ech 24-oi. ug HIGHLAND SYRUP 24- 9 Full Bodied Goodness From Old Vermont Sot 12 XOMATUM I lie U.S. No. 1 Bluebird PllTAlULO Busse 25-bl. na HI HILL PEAS n 5? Hole Sweet, Tender Picnic Tin FIFFY JIFFY BISCUIT MIX 39c vqluej 40-qi, pkej. 29 PIE CRUST MIX 19c value -S.P.q. 1Q lit Snowdrift ' . g&wsu ' Von Camp Famoui food for ealad or eandsvlcli g Shorlening 3 890 ' TDM t?,4990 VEL, TIB Vhr;:290 fAjax Cleanser 3h350 PS. Hudson House 46-1 Hn 29 J " I'll' 1 ' I I ' I ' IM Tomato ce. 257c e Cream 490 ' M " J Standby Made from choice pumpkins picked for flavor Be ready lor Trick or Treat Save Ic - , CRACKER JjiCKSpk2gV990 POHPBffl "Lu2250 Nabisco i Salline Snowflake trackers 1-lb.pkq. 27 DRIFTED SNOW FLOUR "HOMf-mncrro" indichid Made by the World's Lirjesl Flour Millers Nabisco Triangle Thins io-o,. 290 Clorox Bleach 4 17 'jal. 29 With 10c Coupon Page I Food Section Lb. 21 Try Some Today I V-0 f-isaT-A MR. .Vofl New Store Hours: 30.101 - pYiMn. Prices Eilectlva Friday, Saturday, Sunday, Od. 92, 29, 14
