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THE HOUSEWIFE'S HANDY
FQQD SECTION
Edited by Marian Lowry Flicher
LATEST IDEAS FOR YOUR
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Published Thursday laeh Wk
Salem, Oregon, Thursday, July 5, 1956
Enjoy The Varied Fresh Berries, Cherries While Big Season is:;With;Ul
GaiD
Valley Area Abounds With Variety
Of Fruit; Ideas On Serving. It . ..
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Bf ZOLA VINCENT
(Foods Writer)
Sweet, juicy, large, meaty. lus-
clous, wonderful those are some
of the appropriate adjectives that
come to mind when we think of
:he sweet cherry taste teasers and
the busy berry palate pleasers now
available in our markets
California is the country's lead
ing producer of sweet cherries
vith a . well above the ' average
crop. Our northwest cherry
:hards were hit by the November
freeze which cut the crop to per
haps 20 per cent of normal expectations.
Available for a regretably short
season are the mahogany col
ored Tarlarians, the big black
Bings, the black juicy Lamberts
and a few of the light colored
blushing Royal Anncs which how
ever go mostly into maraschinos.
Superb for eating out-of-hand,
weet cherries also go into salads,
pics, tarts, cobblers, cakes, ice
cream, puddings. They're popular
(or jams, preserves. Highly perish
able, sweet cherries should be kept
under refrigeration, served '-as is"
cold or used soon. Co not expect
bargains, t
The beautiful boysenberry, lead
ing bush berry crop, along with
raspberries, , youngbcrrles, logan
oerries, are also providing season
al eating satisfaction.
Rich, dark red in color, tempting
.n hue and generous in size, the
boysenberry (and its relatives) are
delicious with sugar and cream,
as topping on ice cream, as gar
nish or main ingredient in salads,
desserts and fruit cups. Try offer
ing berries, singly or in combina
tion, with both cream and sugar
and with sour cream and be sur
prised at the number of sour
cream takers.
Many Berry Hems
Because they freeze well, major
portion of the boysenberry crop is
Ming into frozen consumer pack
jges ready for use in home mak
ing of pies, preserves, cobblers,
st cetera. They're also going into
ooysenberry pie mix, wine, punch
or juice, fruit bars, syrup, pre
lerves, frozen ready-to-bake pies,
baked pies, bakery pastry rolls
ind other items.
Fresh berries however are ade
quate to meet consumer demand
because of vast increase In acre
age due to year-round demands
'or the frozen, canned and jammed
oroducts. Here again we suggest
nat you trust your local fruit man
for advice as to when to "put up
berries." '
Easy Berry Jam
Take your pick of the bushber
.'ics or any combination of them.
Rely on a liquid pectin to "jam"
them quickly, successfully and
economically without loss of pre
cious juice. Do only one batch at
a time, using 4 cups (2 pounds
prepared fruit, 7 cups (3 pounds)
sugar and k bottle liquid pectin.
To prepare fruit: Crush completely,-one
layer at a time, about
2 quarts fully ripe berries. Many
prefer to sieve half the pulp. Meas
ure 4 cups pulp into large sauce
pan. To make jam: Add 7 cups sugar
and boil hard 1 minute, stirring
constantly. Remove from heat and
at once stir in Vi bottle liquid pec
tin. Then stir and skim by turns
for 5 minutes to cool slightly, to
prevent floating fruit. Ladle quick
ly into sterilized glasses. Paraffin
at once. Makes about ten b ounce
glasses.
Sweet Cherry Jam
This popular sweetstuff takes 4
cups (2 pounds) prepared fruit, V
cup lemon juice, 7 cups (3 pounds)
sugar and a bottle of liquid pectin.
To prepare fruit: Stem and pit
i pounds tuny ripe cherries (using
a fresh stub pen point in holder
for pitting cherries if you've no
cherry pitter handy). Chop fine;
measure 4 cups into large sauce
pan; add cup lemon juice.
To make jam: Aid 4 cups sugar
to fruit in saucepan and mix well.
Place over high heat; bring to full
rolling boil and boil hard 1 minute,
stirring constantly. Remove from
heat and at once stir in liquid
pectin. Then stir and skim by
turns for 5 minutes to cool slight
ly, to prevent floating fruit. Ladle
quickly into sterilized glasses.
Paraffin at once. Makes about
eleven frounce glasses. If you like
stronger cherry flavor, add li
teaspoon almond extract before
ladling jam.
If you want to use this recipe
later for sour cherries, simply
omit lemon juice.
Berry Cobblers
A. cobbler is a rich biscuit dough
covered with fruit or covering fruit
and baked. Use 'i of any favored
rich biscuit recipe or 2 cups of a
biscuit mix. It is very important
that the berry juice be thickened
just right. Quick-cooking tapioca
seems an ideal thickener. It pro
tects the bright fruit color, adds
no starchy or floury taste, is time-
saving and easy to use. No need
to pre-cook this thickener1 with the
juice.
For six generous servings, use
4 cups prepared fruit and approxi
mately i cup sugar depending on
sweetness of berries. For blueber
ries and red raspberries, add
tablespoon of lemon juice. Stir in
3 to 3' j tablespoons quick-cooking
tapioca and a dash of salt.
Place dough on bottom and sides
With all the interesting variety of delicious berries and cherries,
It is a busy time for homcmakers to preserve, freeze and can.
Market Roundup Derailed
Since wejre told that meat
makes the meal, we'll consider
meat first in our market round-up.
Plenty of poultry of all kinds
with specials on fryers, broilers
and stewing chickens for enjoying
now and for home freezing for
economical meals later also. Small
turkeys for frying, broiling, bar
becuing. Lots of larger turkeys for
roasting for fine eating same day
and for (many think) even better
eating when cold.
Pork cuts from the loin and
spare ribs for barbecuing, brais
ing, stuffing or serving with sauer-
of greased baking dish, cover with
berry mixture and dot with butter
. . .or place buttered berry mix
ture in greased dish and cover
closely with dough. Bake In hot
425 degree oven for about 'h hour.
Cherry Custard Cake
Cherry, custard on zwieback
crumb crust makes superb eating
when served hot or very cold.
For crust, combine and work with
fingertips until well blended: IVi
cups zwieback crumbs, .' cup su
gar, teaspoon cinnamon, H cup
melted butter. Press crumbs on
bottom and sides of 9-inch oven
proof baking dish to form shell
less than V4 inch thick. This "hell
may be filled at once but is much
better when chilled for several
hours.
Cherry Custard: Fill shell with
this mixture. Beat 3 eggs, add Vi
cup sugar, cup sour cream, 2
cups pitted and drained cherries
(fresh or canned) and bake In
moderate oven, 325 degrees, until
cuslard is firm.
Whipped
Cream for
Desserts
In many families, the main meal
interest of the men of the family
is "what's for dessert." Many
women tell us that they plan the
dessert first; try to get it made
early in the day. Since whipped
cream covers a multitude of des
serts, let's consider it for a
moment. For best results, have
cream, mixing bowl and beater
well chilled.
For flavor variety, try whipping
spices into the cream. Nutmeg for
topping a lemon pie or over fresh
fruit or berries. Ginger flavored
whipped cream over sliced bana
nas, using 1 cup whipping cream,
4 teaspoons sugar, 'i teaspoon
ginger.
For parfaits, beat honey into
whipped cream or use cream whip
ped with juices from canned or
frozen fruits.
A can of chilled apple sauce
folded into a pint of stiffly beaten
cream and given a dash of cinna
mon will please any man.
Whipped cream and mayonnaise
using 2-3 cup mayonnaise and 1-3
cup whipped cream makes satisfy
ing topping for any fruit and-or
berry salad which can also serve
as dessert.
kraut are very good, buys. Bacon
is low in cost but remember that
it doesn't store well; should be
used within the week.
Beef bargains continue in ground
beef for making hamburgers, meat
loafs, meat balls. Lamb is an ex
ceptionally good buy for this sea
son of the year. Fine for roasting
and for lemon-marinaded shishka
bob grilled over coals or oven-
broiled. -.
Eggs are very good buys in both
large and medium size, A and AA
grade. Buy from refrigerated
cases and refrigerate them as soon
as you get them home. A couple
of days at room temperature
makes grade: B eggs of grade A
eggs.
Berries are seasonal delight.
Strawberries are of good quality
with season past peak. Boysenber
ry and other bush berries are in
creasing in supply with season all
too short. Talk over berry freez
ing - and preserving plans with
fruit man; Enjoy them while you
can without expecting bargain
prices. If you find a bargain, grab
it quickly, take it home, "put it
up."
Other Fruits. Cherries of our
coast-grown sweet varieties offer
seasonal eating pleasure. Prices
with only occasional exceptions,
are not low; not likely to be.
Peaches, plums, apricots, nectar
ines are arriving in greater quan
tity.
Cantaloupes are of good quality
at reasonable cost. Chilled water
melon makes fine eating.
Vegetable bins offer good buys
in snap beans, cauliflower, cab
bage, celery, corn, cucumbers,
eggplant, potatoes, onions, sum
mer squash. Plenty of makings for
tossed green salads. Good toma
toes are likely to be expensive
since quality ranges widely.
Good marketing!
Blueberry Crumble
Quick, Tasty Dessert
Along with the berries from the
valley come the luscious blueber
ries. Of course there is no Die
Viuite like blueberry pie.' But there
are many other delicious desserts
with this fruit. Here is a tasty one,
quickly made:
Blueberry Crumble
Us cups blueberries, cooked with
sugar
Vt cup juice
Vi cup butter
Vt cup flour
V4 cup sugar
14 teaspoon salt.
Place cooked berries, with juice,
in a greased baking dish. Blend
butter, flour, sugar and salt, Mix
thoroughly and sprinkle on top of
the berries. Bake 40 minutes in
350 degree oven. Servo the dessert
warm or cold, topped with
whipped cream, ice crca,m ,or hard
sauce.
The recipe can be used with
other fruits, such as canned purple
plums or other canned berries. -
Outdoor Cooked
Vegetables Listed
Vegetables, foiled and cooked on
grate over the outdoors fire arc
very popular, easily done. Arrange
individual portions of either fresh
or frozen vegetables on squares of
aluminum foil. Add seasonings,
butter or margarine. Bring foil up
over food and seal all edges to
make a tight package. . Place on
grate and cook, turning once or
twice. . . ; . .
Some excellent combinations are:
zuchini, thinly sliced onion, tomato
and mushrooms; peeled and sliced
potatoes, sliced onions and top milk
or cream with seasonings . . . green
peppers, corn cut from the cob or
canned whole kernel style and to
matoes . , , peeled whole onions
with seasonings may be wrapped
in foil and baked like a potato.
Many Ways With Cherries
Willamette valley folk become so
accustomed to their wonderful
cherries they sometimes fail to
make the best of them, the fruit
seems too commonplace.
Visitors to the city often com
plain, however, they never see
many of the fresh cherries about.
True, ' it might be a nuisance to
restaurants and hotfls to have
bowls of the cherries about, but in
the homes certainly this fruit could
be served more often as fresh
fruit. The big luscious Royal Anne,
Lamberts or Bings make fine fruit
to serve fresh in the season as a
fruit plate for breakfast or lunch,
or at snack time, or just to set
about to cat instead of candy and
such.
Of course valley folk make the
most of the pie cherries canning
and freezing them for pies later,
as, well as making many fresh
pies while the cherry season is
on. The Royal Annes, Lamberts
and Bings also make' fine pre
sers, conserves and jellies.. .
And of course a popular way of
preserving cherries is to ' make
maraschino cherries of thorn.
Cherries combine nicely with
raspberries and loganberries for
jams and conserve.
Cherry Loganberry Jam ' '
7 cups of Bing or Lambert
cherries, pitted and chopped
' 3 cups loganberries, crushed
7 cups of sugar J -
Cook both fruits 5 minutes to a
full rolling .boil. Add 3',j cups of
sugar and boil hard for 5 minutes.
Add remaining sugar (314 cups)
and cook 5 minutes longer. Seal, j
A friend in Eugene used to make
cherry orange jelly.
Cherry Orange Jelly
114 cups cherry juice ' , .
(3 - 4 cups of whole cherries,
stemmed and crushed, but not
pitted, and simmered for 10 min
utes, covered, make enough juice:
the cherries then strained to. make
the juice). ,i -
114 cups orange juice :;
1 cup liquid pectin :
614 cups sugar
Boll juices and sugar 14 minute;
add pectin, boil 14 minute; remove
and let stand 1 minute. Skim, pour
into glasses and .seal.
Raspberry, Cherry Conserve
3 cups cherries. Royal Annes-
usually. , .
3 cups raspberries ; . ''
414 cups sugar
Cook cherries In very little water
until skins are tender. Add rasp
berries and sugar. Cook until thick
and clear. Jf not thick enough put
in platters and put in oven to
thicken. Finely cut up nut meats
may be added if you want them.
Maraschino Cherries
5 cups pitted Royal Anne or
other light cherries
3 cups sugar "'
114 cups cherry juice
Few drops red food coloring
Wash, stem and pit . cherries.
Save juice and pits. Combine
cherries, sugar and juice. Add food
coloring and boil gently 10 min
utes. Remove from heat and .let
stand 12 honrs. Drain juice from
cherries. Pack cherries in hot jars
Crush cherry pits. Tie in cheese'
cloth and boil in syrup S minutes
or until desired flavor is obtained.
Remove pits. Pour hot syrup over
cherries and seal: at once..
Super Cole Slaw is
This Cabbage Recipe
Plentiful, solid-headed, nutritious
cabbage gets flavor treatment -in
this cole slaw which . deserves
doubling to start because it keeps
well if you're lucky enough to have
any left over. For each 4 servings:
Place these ingredients in large
bowl in order given. One teaspoon
salt, 14 teaspoon pepper, 14 tea
spoon dry mustard, : 1 ' teaspoon
celery seed, 2 tablespoons sugar,
H cup chopped jrcen pepper,' 1
tablespoon chopped red pepper-or
pimicnto, 1 teaspoon grated onion,
3 tablespoons salad oil, one third
cup vinegar or lemon juice, 3 cups
chopped or finely shrodded. cab
bage. Mix well;- cover, and .chill
thoroughly. Garnish with water
cress and sliced stuffed olives.
Fine for a Change
rienuiu iryera get orange
sauced for a dish that will delight
family and friends. Taka a cut-up
frying size chicken and coat pieces
by shaking In a bag containing 14
cup flour, 2 teaspoons . grated
orange rind, 2 teaspoons paprika,
2 teaspoons salt and ; li teaspoon
ground pepper. Brown slowly in
medium hot fat in skillet, turning
with tongs.
When chicken Is lightly browned,
15 to 20 minutes, reduce heat and
add 1 tablespoon water. Cover
tightly and cook slowly until fork
tender, another 20 to 25 minutes.'
If you like crisp skin, uncover dur
ing last 8 or 10 minutes to recrisp
skin. . ..... . 1
-. .Remove chicken to warm platter
and prepare gravy as usual sub
stituting juice of one orange for
an equal amount of milk. Pour
over chicken or pass sauce in a
Italian Squash
Italian Squash which is. plentiful
is good fixed in many. ways. Cut
them lengthwise. Do not peel. Saute
quickly in butter, margarine or
cooling oil; season and serve. Dip
in batter and quickly french fry.
Drop them into the roasting pan
and cook maybe five minutes in
pan drippings after removing
roast. Cook in saucepan in mini
mum of water; season to taste.
Cook's Aid
-Ste,wcd tomatoes, now available
in cans, can be put to many uses
in the kitchen. They make a quick
sauce, with ground beef added,
for spaghetti. They are delicious,
turned into a gravy, for, chicken.
They, complement fish fillets or
fish steaks. As extra seasoning for
the' tomatoes add Worcestershire
sauce .-; minced garlic, dried
crushed thymo or basil, chili pow
der or curry powder. These added
scasonirtgs counteract the sweet
ness of the tomatoes.
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At Your Favorite Fountain or Independent Grocer
IN ALL THE POPULAR FLAVORS PLUS MAYFLOWER'S 'MONTHLY SPECIALS
Phone Salem 3-9205
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