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
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1
Early Fall Features Canning, Freezing, Preserving of
The.-, 'Peachy' Season Is- On
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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
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Super Marktls, lotktr Plant
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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.
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Now
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'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.
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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
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