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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Aug. 23, 1956)
gafeitt'j Authentic ?W jui4e tc fatter Why THE HOUSEWIFE'S HANDY LATEST IDEAS FOR YOUR MARKETING Published Thursday Each' Wtk- Mm 0B SECTION, Edited by Morion Lowry Fischer ' Salem, Oregon, Thursday, August 23, 1956 CaiD JJL 1 Early Fall Features Canning, Freezing, Preserving of The.-, 'Peachy' Season Is- On Gr ' .'" V- ' PI I x'rr. A - , . . - yM Make the moit.of those wonderful freeze or preserve them, they rate season. By MARIAN XOWRY FISCHER .. (Capital Journal Foods Editor) ; From now : until ' in September, peaches , will be plentiful on the markets, coming, from local or chards as welt -as elsewhere -in Oregon, Washington and Cali fornia. The peach is one of - the most popular fruits canned and pre served, as well as frozen, so it is not out of line to again high light some points about peaches. There are two 'C 1 a s s e s of peaches white fleshed and yel low - fleshed. Both classes have varieties that are clingstones and freestones. Among the varieties on the market now arc TRed Haven, Elbertas, Jewels, and Early Hales. These are all free stone varieties. Then there are the late Elbertas, Crawfords, late Hales and Slappy's. . The best guide when buying peaches is that they must .look good to be good. Appearance and taste are the two best tests of peach quality. Select peaches which have a creamy or yellow ish ground color. These peaches ripen evenly while those with a greenish undertone may shrivel and become leathery before they ripen. Choose Carefully Choose peaches that appear firm, plump, smooth skinned and free from wasteful damage. Ore gon shoppers are fortunate to be able to buy peaches that have been allowed to mature on the trees. Fruit of this kind has more natural sugar and of course bet ter flavor. ' A pound of peaches will provide four servines. A bushel will weigh AR nntinns and will give you 16 to 24 quarts or 32 to 48 pints of frozen or canned fruit. For the best product prepare fresh peaches just before you are ready to serve them. But if neces sity requires that they be sliced a little ahead of time, sprinkle slices with lemon or, lime juice to prevent darkening due to expo sure to air. Peaches should, be sorted and the ripest ones used first. Unripe Beaches should be ripened at room temperature away from direct heat or sunlight. Ripe peaches should be stored in a single layer or the coldest shell ot tne re frigerator. To freeze peaches, halve, pit. ncald. until skin slips, and peel. Either dip slices into boiling water or sirup one minute to prevent discoloration or add ascorbic acid to the sirup. Pack, cover with sirup, leaving one-half inch head apace to allow for expansion, and freeze. Prepare peaches the same for canning. For the hot pack method, heat the ncaches for about five minutes In medium sirup. Pack In the jars and add Boiling sirup to one-half inch of the top. Pro cess in boiling water bath for 20 minutes. Pack raw, peeled fruit into hot Jars if you use the cold pack method. Cover with boiling sirup, leaving one-half inch space at top of jar. Process in boiling water bath 25 minutes for pints, 30 min utes for quart jars. Keeping this fabulous flavor is the aim of those who love to en joy it all year long. Certainly the uncooked frozen jam docs this to perfection. Freezing slices for pics and all the other peach desserts Is something all freezer owners will want to do. Elbertas. Hales. Cuviotds Md Slappys all freeze J peaches coming in now. Can, in any form, come the winter well,.- and of course, can nicely. Here are recipes ano meinoas,. Uncooked Frozen Peach Jani ' ; 3 cups chopped peaches cup, lemon juice i 1 3t4-ounce- package- powdered pectin -. ; ' : 1 cup light com syrup SK cups sugar Vi teaspoon cinnamon Vi teaspoon netmeg cup blanched, slivered '.. toasted almonds Grind or chon fruits fine. Add lemon juice. Sift in pectin slowly, stirring vigorously. Set aside for not less than 30 minutes, stirring occasionally. Add corn syrup and mis well. Gradually stir in sugar and spices. If desired,, warm to lukewarm to speed . dissolving of sugar but do not heat over 100 degrees. Stir to dissolve and then add nuts.' four into treezer con tainers. Store in freezer at least 24 hours.-Jam will keep in re frigerator about a month. The pineapple version omits me nuts and add Vi cup well-drained crushed Dineannle to the peach mixture. Spices are good with it or may be omitted. ... Frozen Peaches Scald and peal peaches. Halve, pit and slice or quarter. Chill in cold running- water. Cover promptly with cold syrup made of 4 cups sugar to 6 cups water. Add 8 teaspoons commercial anti- oxident to prevent browning or a teaspoons ascorbic acid, inis amount or syrup win cover o quarts of fruit. Place crushed freezer paper over peacnes 10 hold under syrup. , Canned . Peaches Scald and peel. Halve and pit. Simmer halved or sliced fruit in syrup made of 1 cup sugar to 2 cups water about 3 minutes. Pack in clean hot jars to within 1-inch of top. Be sure syrup covers fruit. Wipe tops of jars carefully. Ad just 1 ids according to manutac turer's instructions. Process 20 minute in hniling water bath. There is the quick-boil meinoa for marmalades and preserves, too. Pearh Preserves (Yield: about 8 medium glasses, (4 lbs. preserves 4'.4 cups sliced peaches (about 2 lbs. ripe peaches) S cups (2(4 lbs.) sugar 1 box (24 oz.) powdered fruit pectin 1 cup water Peel and pit about 2 pounds fully ripe peaches. Slice thin Measure 4V cups. Place alternate layers of peaches and sugar in a large saucepan. Let stand at room Strawberries FREEZE QUICK and EASY In kVAPOCAN FrMlInt Conll HUT -m Super Marktls, lotktr Plant iwarvwhtrl. SAME no HSBjlw , . , !"Vpot?nt ir availabl at temperature 4 to 6 hours. Then place lruit mixture over hieh heat. Brine to, a full. rolling boil and boil hard 3 minutes, stir- rine carefully. Remove from heat, Mix Dowdcred fruit vpectin and water. in a small saucepan, Bring tn a boil and boil hard 1 minute, stirring constantly. Add. to the hot fruit .and mix well. nim on ioam with metal spoon. Then stir and skim -by turns for 8 to 10 minutes to cool slightly, to. prevent jioai- ne fruit, facile quicwy mio glasses. Cover preserves at-once with inch hot paraffin, Peach Marmalade (Yield: about 10. medium glasses, 5 ibs. marmalade) . vfi cups prepareu nun l ui range, 1 lemon, and about 2 lbs. ripe peaches) , 514 cups (2 lbs. 6 oz.) sugar 1 box (2!4 oz.) powdered fruit ', pectin First, prepare the fruit. Cut 1 orange and 1-lemon in quarters. Remove seeds. Grind, chop fine, or slice crosswise wafer thin. Add 1 cup water and simmer, covered, 20 minutes. Peel and pit about 2 pounds fully, ripe peaches. Chop very fine or grind. Combine fruits and measure 414 cups into a very large saucepan. Then make the marmalade. Measure sugar" and set aside. Add powdered fruit pectin to fruit in saucepan and mix well. Place over high heat and stir until mix ture comes to a hard boil. Cook gently 1 minute. At once stir in sugar. Bring to a full rolling boil, and boil hard 1 minute, 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 pre vent floating fruit. Ladle quickly into glasses. Cover at once with Vs inch hot paramn. Pork Chop Filler Try this new mushroom stuffing when planning a special treat with rib pork chops. Mix together 2 cups bread crumbs, 4 tablespoons butter, Vi cup chopped mushrooms, 1A teaspoons salt and 1 teaspoon minced parsley. Cut pocket for stuffing on the rib side of the chops. This will hold the stuffing better; the chop will seal during cooking. Stuff the chops and brown in lard or drippings. Season, cover and cook slowly 1 hour. This smil ing will generously fill 6 chops. f C, 88Y CAST a wrw Tv QWCKBRNlE! X C- I AwaP'SAi.T.'THATUMO-ujSBea f 2$L ''idll V H ome frikt with w7S i I CMVOtt PJX A CAKE Of- J fg3 flftf U THE SHOI&fSUSM, uL-" "i Now a .9 'Super1 Stuffed Peppers . . These are deluxe stuffed green peppers. Tins coionui vegetame is coming : m plentifully now and is used in many ways. Shrimp-Stuffed Green Pepper .; 6 large green peppers , 4 ounces shell macaroni 154 cups condensed cream of . mushroom soup (1014-ounca can) ' j V cup hot water 2 teaspoons lemon juice ' 1 teaspoon Worcestershire sauce V teaspoon salt Dash pepper 1 cup cleaned cooked shrimp . 1 61 -ounce can) Slivered pimicnto Wash peppers and remove stem and seeds. Place in small amount of boiling salted water, Cover par tially and cook 5 to 7 minutes. Add 2 teasDoons salt and macaroni to 3 cups boiling water. Boil rapidly, stirring constantly, for z minutes. Cover, remove from heat and let stand 10 minutes. Drain peppers and set aside. Combine soup, wa ter, lemon juice, Worcestershire sauce, salt and pepper. Heat. Stir in shrimp. Rinse macaroni with warm water and drain well. Fold macaroni into shrimp mixture. Spoon into green pepper shells. Garnish tops of peppers with pi micnto. Bake in moderate oven (350 degrees), uncovered, about 20 minutes.- Makes 6 servings. . FOR SMALL FRY " Small fry love simple sodas made with ginger ale and vanilla ice cream., For an extra, hang a slit red maraschino cherry on the rim of each glass, ... . SANDWICH TIP ' Don't crush those sandwiches you are planning to store in your freezer,: pack them into a box. And serve them before two weeks go by. FLAVOR FOR SODA Dice mint-flavored cherries and add to ice-cream soda. ' "! Many Good Buys Are Noted We continue to put spotlight on plentiful fryers and broilers as heavier supplies than grown in former years come to market at lowest prices remembered by this foods writer. Home freeze them for future use; enjoy now, fried, broiled, barbecued, hot or cold. Turkeys of all sizes are surprising ly low in co$t for August eating. Roasters are especially economi cal because of that good stuffing and gravy along with turkey left overs for several days of g o o d eating. Meat Buys Many: Excellent beef buys continue in broiling, stewing and pot roasting cuts of all grades. Hamburger has all the good nutrition of fancy beef cuts, is a bargain for frequent ham burger - and - bun meals. Young spring Iamb, fine-flavored and ten der is excellent buy with shoulder roasts and cuts for stewing in bargain class. Good buvs in fresh pork cuts with plenty of spare- riDs i o r barbeciieing. Variety meats should appear on our menus at least once a week, sav the nutritionists; jiver, heart, sweet breads, tongue, kidneys. Watch for good buys in ready-to-cnt meats. Canned meats and specialties that arc ready-to-hcat-aiid-cat , offer The cold cuts of meat come summer meals. Gold Meat Tray, Fine For Change A, cold meat 'tray with ' a wide assortment ol read y-lo-sorve meats, along with diltcrcnt breads and otner Mixings" is a fine. ar ray for a summer family meal. Make sure that you have many duierent lla"orcd meats on the tray. As a good beginning vou might purchase some mild fla vored bologna, Mxnled" or pressed ham for those who' do not like highly seasoned - sandwiches. For the hearty eaters of the group who like their meat well-seasoned salami, liver sausage, or ccrvclat might whet their appetites. Roast meats, chilled and sliced. will add a delicious variation ' to the platter, too. Smoked ham, roast pork loin and roast beef are some special favorites. Cold meats must be refriger ated so keep them wrapped tightly and stored in the coldest part of your refrigerator, just as you do other cooked meats, until you arc ready to serve. V V ft ONI MRSON THIS ANOTHH,., 'Nicest thing that ever Happened to a salad' children love salads with 1890 ...watch the children go for Ihelr healthful taladi when lopped with Mllani's 1 8901 maraschino I 1J 17-1 llftlflfflfoViTnim I a chocolate I I by menu variety at reasonable cost. Fruit Parade: Peaches head first parade. Of good quality, they're pricea lor canning and rrcezing. Plums are plentiful but there's wide variety in quality. Bartlett pears of fine flavor are increasing in supply. Gravenstein apple seas on is short. No finer apple for pic making and apple sauce; good too for out-of-hand eating. Melons are at their best; Plenty of seedless Thompson grapes, nectarines. Va lencias, the juice oranges, fill bins. Vegetable Buys: Cabbage, top ped carrots, celery, corn, cucum bers, lettuce, romaine, green beans, eggplant, beets; dry onions, summer squash varieties, toma toes of variable size and quality, green onions and radishes for rel ish dish- and salad making offer amazing menu variety. Fish. Favorites: . Fresh Chinook salmon is a seasonal delight for frying, baking, barbecueing, poaching; for serving hot at one meal, cold at another. Other steak and baking varieties include carp, Northern ling cod, sablefish. Fresh fillets include ling cod, rockfish, true cod, Dover sole, sea bass and petrale sole. Pan readies include rex sole, Idaho trout, sandabs. uooa marketing! - into their own with the informal Along with the meat cuts : bo sure to include a choice ot breads Raisin sauce accompanies ham so why not eupply.ra.sin, bread with "boiled" ham? Add v rye,: whoTe wncat, white and potato bread for omer cnoices. Potato salad Is at the ton of the list of excellent accompaniments wun rcaay-to-scrve meats.. Right in line win potato salad comes kidney bean salad and cole slaw brightened with s Ivors of - rnri- ishes; Crisp relishes, celery, green onions and oiives - always add a final touch to a picmc-likc supper. Of course, for. the finale, -peach shortcake gels the nod. Topped with whipped cream, this dessert is one that everyone likes. TASTY TIDBITS ' . . . Make cornucopias of thinly sliced bologna, securing them with tooth picks. Fill the centers with cottage cheese mixed with minced parsley or chives. Garnish with parsley sprigs. WITH ICED COFFEE Cinnamon sticks arc fun to use as stirrers for iced coffee. The two flavors cinnamon and coffee arc ones Italian culinary artists often team. 1890 Plum Catsup Always a Favorite Put up some of this superlative taisup wnuc purpie plums are at their best . or freeze the pulp and finish catsup whenever more convenient, -Plum Cntsup 5 pounds (50 medium) purple plums 2 cup i-ider vinegar 4 cups , jet or cane sugar ' 3 teaspoons ground cinnamon 1 teaspoon each ground ' allspice and cloves Mi teaspoon cayenne Place plums and vinegar in larce preserving kettle; boil 12 minutes (skins will break and fruit will become soft ) . Press fruit and liquid through colander or coarse sieve: measure 814 cups pulp. Combine with remaining Ingredi ents in preserving kettle. Bring to boil, cook on medium heat until thickened, about 30 minutes or un til two thick, heavv droDs run to. gether off clean metal spoon, stir ring occasionally. Remove from heat; skim. Pour into hot, steri lized jars; seal at once. Makes about 4 pints. ' To Freeze and Slnriv Prankm plum pulp as arove. Add one third cup beet or cane sugar for each 1 cup pulp; stir well. Cool, seal in containers; label. Fast, freeze; store at zero. When wanted, com bine partially thawed, sugared pulp with 1V4 cups sugar. . Add spices and proceed as above for glassing. HAM IDEA ' A .small canned ham (l'A pounds) is practical for a small family. Slices of the ham may be broiled (4 inches from; sources of heat) for 3 to 4 minutes for a quick supper. Serve with fresh corn pancake and fried peaches. Make your food dollars go farther Bo Nuacte Groce A A Medium eggs, no in plentiful supply. Carefully candled and gradi, Nulade eggs are farm-fresh, guaranteed fresh by your local Nulade rancher. Try Nulade todayi ' LOOK FOR THE DIAMOND JJ AT YOUR GRCCES. Peaches, Pears Green Beans With Pimiento Colorful : For a vegetable dish that is different and very easy to fix, try pimiento beans baked in sour cream. Use freshly cooked, frozen or canned green beans and one 4- ounce can pimientos. Four ado- quote servings. Pimiento Green Beans' , 1 package, can or 2 cups " whole green beans 1 can or jar (4 ounce) whola pimientos cut in strips 4 tablespoons butter, melted Salt and pepper Vi teaspoon each rosemary and thyme I cup sour cream Drain and combine cooked beans and pimientos; Mix remaining in gredients and pour mixture over beans and pimientos. Bake In cas serole at 850 degrees for 30 min utes. ',.,..-'.: Sugar Cookies Fine At Dessert, Snacks Delicious little cookies to serve with fruit desserts or at snack time with milk are' these sugar ones: . Quick Crisp Sugar Cookies 2V4 cups sifted flour ; , W teaspoon soda 1 -. 1 teaspoon baking powder , ' i . Vt teaspoon salt .... V4 cup shortening 1 cup sugar ' " : 2 eggs unbeaten 1 teaspoon vanilla -''"-':-'-,-' V teaspoon nutmeg 1 tablespoon milk ' Sift flour, soda,, baking powder ana salt togetner. cream shorten' ing and sugar. Add eggs. Add vanilla, nutmeg nhd milk.. Fold in ary lngrcaicnts. ucat about 2 m n- utcs. Wrap dough in wax paper and chill 2 hours in refrigerator. Kou to tt-incn thickness, cut out cookies. Sprinkle with sugar and bake on greased cookie sheet 10 minutes In 425 degree oven Today's king-size Nu lade Grade AA Avocado in Milkshake 'Avocado Strawberry Milk shake" may sound strange to you, but -taste it and see for yourself how completely delectable it is. It's a perfect warm weather bev erage and an exceptionally deli cious one. - - - t Avocado Strawberry Milkshake 1 cup milk . 3 tablespoons strawberry pre serves 2 tablespoons sieved avocado Pour milk into refrigerator tray, place in freozm? ' romnnrtmnf and freeze until thick and frozen around sides and bottom of tray. Combine all ingredients in chilled bowl, and beat thoroushlv - with rotary beater. High speed of elec tric mixer gives best results. a serves 1. GOOD 'WITH TONGUE A cherry sauce tastes delicious with cold smoked tongue. Just Heat and servt In mlnufesl , al'your groetrt .-1 lLiii't&? Medium Complete CHINESE DINNER dggs ( i;. w it-' .'ft:-'- ft
