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