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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (June 3, 1932)
MEDFORD' IUUj TRIBUNE. !MEDFORD, OREGON, FREDST, TUNE 3, 1932 PA'GE EIEVEIT Low Strawberry Prices Assure Extensive Canning This Season TESTED RECEIPTS By MABEL C. MACK County Home Demonstration Asent With strawberries plentiful and the price low, this year the thrifty housewife will fill a large number of Jars with strawberries for sauce, or In Jam. preserved or Juiced. The numerous Inquiries received by the home demonstration agent on canning methods would indlcat that this will be a record year for canning. The chief difficulty in canning strawberries Is that they often lose their color and float In the Jar. This Is caused by osmosis the density of tie syrup is greater than that of the fruit Juice. The cell walls of the berry collapse, the Juice escapes Into the syrup and the berry floats, To prevent this, use the overnight method of plumping the berries. Open Kettle Method. First select fresh firm berries. To ,each quart of berries add one cup of sugar and two tablespoons of water. Wash strawberries before hulling. Hull and place alternate layers of berries and sugar In pre serving kettle. Sugar on top. Heat Just enough to melt sugar (place on back of range or In warm oven for few minutes). Let stand over night. Next morning bring to boil, pack Into hot Jars and seal Imme diately. V Oven Method. Jt Plump strawberries overnight by above method, using only one-half cup sugar to one quart of berries. Next morning pack berries into hot itemized Jars and add hot medium syrup (three parts sugar to two parts water) to within one-half Inch from top of can. Jolt each layer of, berries to assure a full pack. Partially seal Jars, set In pan containing one-fourth Inch of warm water. Place In oven which has been preheated to 300 degrees. Process at 375 degrees for 15 min utes for pints, twenty minutes for quarts. Count process time from point when bubbles rise In can. Strawberry Juice. Small inferior berries may be used for making Juice, which U delicious for beverages, ices, sauces or basis for gelatin desserts, or for Jelly using commercial pectin. Chop berries with knife or food chopper or crush. Let stand over night. Drain Juice, and to each quart of Juice add six tablespoons sugar and Juice of one lemon. Bring Juice to rolling boll, and seal Imme diately In hot Jars. Fresh Strawberry Jam. (10 glasses) Two lbs. crushed strawberries (4 level cups, when crushed). Crush one layer at a time by pressing bottom of a tumbler on each berry. 3 lbs. sugar (7 level cups). Place fruit first in 6 to 8-quart kettle, then add sugar. Mix well. Use hottest fire and etir constantly before and while boiling. Bring to a full rolling boll and boll hard 1 to 2 minutes. The 2 -minute boil Is used in seasons when berries con tain unusual amounts of water. One fourth teaspoon butter may be added before boiling to prevent boiling over. Remove from fire and stir In one-half cup of commercial pectin. Skim and stir constantly for Just five minutes after taking from fire to cool slightly, which prevents fruit floating. Fill sterilized glasses quick ly by dipping, and cover at once with a thin coating of hot paraffin wax. It Is not advisable to enlarge the recipe. Pineapple and Strawberry Jam. (10 glasses) One lb. crushed strawberries (2 level cups when crushed). Crush, one layer at a time, by pressing each berry with bottom of small bottle or tumbler. One lb. crushed pineapple (2 level cups) fresh or canned. Three lbs. sugar (7 level cups). Mix well. Use hottest fire and stir constantly before and while boiling. Bring to a full rolling boll and boll hard for one minute. Remove from fire and stir in 4 cup of com mercial pectin. Skim, pour quickly and cover hot Jam at once with hot paraffin wax. Seal again when cold, by method described under fresh strawberry Jam. Strawberry vrhfp. (Serves eight) lpkg. flavored strawberry gelatine 1 cup boiling water 1 cup fresh strawberry Juice , 1 cup strawberries, crushed, drained 1-3 cup sugar. Dissolve gelatine In boiling water. When cool, add strawberry Juice. When cold and slightly thickened, beat with rotary egg beater to con sistency of whipped cream. Fold In strawberries and sugar. Turn into molds. Chill until firm. Strawberry Gelatine. Drain Juice from a pint can of strawberries, add enough water to make one pint, heat to boiling point, and dissolve it lit a package of fla vored lemon gelatine. When it begins to harden, add the drained berries, stir and pour into molds. Chill until firm. Strawberry Sauce. cup butter 1 cup confectioner's sugar i cup fresh strawberries. Cream butter and add sugar gradu ally, while stirring constantly. Wash, hull, and drain berries; add to first mixture one at a time, beating be tween each addition until well blend ed. If these directions are not fol lowed, sauce will have a curdled ap pearance. Strawberry Muffins. 2 cups flour 4 teaspoons baking powder teaspoon salt 2 tablespoons sugar 1 cup milk 2 tablespoons melted butter 1 egg, well beaten 1 pint fresh strawberries. Cut fresh strawberries In quarters and place one large teaspoonful of berries In each hole of the muffin tins. Cream butter and sugar, and add egg. Sift dry Ingredients and add, alternately, with milk to first mix ture. Beat very little. Pour dough over berries. Bake 25 minutes, or until done In hot oven (400 degrees F.) Strawberry Pie. Make pie crust by standard recipe. Bake In hot oven, 500 degrees, 12 to 15 minutes. Fill baked crust with fresh se lected strawberries and cover with following syrup. Bring to a boil: H cup sugar H cup strawberries 2 cups boiling water. Strain. Add 1 tablespoon corn starch which has been mixed with a little cold water, and cook until thick. Pour while hot over straw berries. Serve either hot or cold, with or without whipped cream. Strawberry Roll. 4 egg whites 4 egg yolks 1 cup sugar 3 tablespoons cold water 1 teaspoon lemon extract 1!4 tablespoons cornstarch 1 cup flour 114 teaspoons baking powder teaspoon salt 1 qt. fresh strawberries, quartered. 81ft sugar and measure. 81ft flour and measure. Beat egg whites until stiff, but not dry, beat in half the sugar gradually and set aside. With same beater, beat egg yolks with water, until thick and lemon col ored. Beat In remaining sugar. Com bine mixtures. Mix and sift dry in gredients and cut and fold Into other mixture. Do not beat after adding flour, to avoid breaking air bubbles. Spread evenly over bottom of dripping pan, lined with buttered paper. Bake 12 minutes In moderate oven (850 degrees F.) Turn out on paper sprinkled with powdered sugar. Re move bottom paper quickly, and trim thin atrlps from aides and ends of cake. Spread cake with cut strawberries. Roll quickly. Roll In paper until served. Strawberry Cocktail. Strawberries Pineapple, cubed ' Powdered sugar Lemon juice. Wash berries and cut in halves or quarters, reserving a few of the best looking ones to use as a gar nish. Mix with pineapple, sprinkle with sugar and lemon Juice. Chill and serve in cocktail glasses. Strawberry Ice Cream. 8 pints thin cream 2 quarts strawberries 2 cups sugar 4 teaspoon salt 2 tablespoons lemon juice. Wash, hull and mash Sprinkle with sugar, cqyer. stand 2 or 3 hours. Press through a potato rlcer or colander. Add salt. Freeze cream to mush. Add strain ed fruit gradually, and finish freezing. berries, and let Rogue River Meat Production Heavy According to Herb Meusel, the Rogue River Meat Co. killed 150 last week which were purchased from valley farmers. The packing plant is located on the acific highway in Berrydale and their meats are sold all over southern Oregon. Mr. Meusel says: "it is the plan of the company to keep Increasing the outlet for livestock raised in this territory." Twelve men are now em ployed by the Rogue River Meat Co. Courthouse News (Furnished by the Jackson County Abstract Co, 121 5. Sixth Street) Marrlape License. Ray Rohwer and El da H. Schmel ser. Dan Mel hose and Lola Mae Whit son. Peter Tolomel and Mary Malta g llaty. Donald D. Nellson and Esther M. Wilier. Ira Earl True and Lola Strawn. Clarence C. Aronson nd Mary L. Baldry. Robert T. Burgess and Ltllle R. L. Chandler. Shelby Lawver and Jane Sehonchin, Lewis T. Stewart and Thelma E. Lounsbury. Leonard R. Atkinson and Beulah M. Mackay. Circuit Court. Joe Barney vs. Tom West, O, N. Wilson. Lien. Edward J. Shackel vs. Homer Daw son and Cecil Klrkendal. Chattel lien. Jackson County Bldg. A Loan Assn. vs. Hazel Atkins, Jackson county. Foreclosure, E. H. Lamport, doing business as Lamport's rs. Frank C. Clark, et ux. For money. Jeanette Bodln vs. Lawrence Bodln. Divorce, Thomas T. Merrtman v. J. 0. Woodruff. Chattel Hen. Jackson County Bldg. 6t Loan Assn. vs. Robert Elton Holeman, et ux, L. O. Morris, et ux. Fore closure. B. J. Palmer vs. Clayton H. Isaacs, et ux, R, A. Skinner, et &1, Fore closure. T. T. Gold f rap vs. H. Garfield. For money. State Industrial Accident Comm. vs. H. C. Messenger, Walter J. Mes senger, Nathan H. Messenger, co partner. For money. State Industrial Accident Comm. vs. Jonas Wold. For money. Alfred Norrls as JacksonxlUe Cash Stors vs. John Poppas, et ux. Re straining order. Big Pines Lumber company vs. Daisy Wiltse. Lien. Nellie M. Bertelson vs. Carroll 8. Bertelson. Divorce. Probate Court. Estate of Cyrus M, Paul, dec. Probata. Guardianship of Anna T. Walker (ino.) Petition for order to release dower right. R. J. Jones, P. P. Parrell, Guy W. Conner Incorporate as "Medford Packers, Inc." Estate of Clara Blanche Caldwell (dec.) Admitted to probate. Real Estate Transfers, Julius P. Wolf, et ux, to George A. Hunt. Deed to tract za F-mt Main street, Medford, Oregon, II. Sheriff to Charles J. Anderson, et ux, sheriff's deed co land In see. 14, twp. 30 8., R. 1 E. E. W. Froeltger, et ux, to J. W. Loftus, Sr., et ux, W. D. to land In sec. 17, twp. 30 S., R. 1 E., $10. James B. Wlnnlngham, et ux, to Raymond R. Rooney, et al, W, D. to SE4 of 8W14 sec. 2, twp. 41 8., R. 4 W 10. E. P. Kura, et ux, to the First In surance Agency, W. D. to NW of NE14 sec. 13, twp. 35 8., R. 1 W.. 1. O. D. Low, et ux, to O. H. Blake, t ux, W. D to 70 1-8 acres 10, twp. 39 8., R. 1 E., 10. Eugene W!rart to Nora W. D. to part of blk. 6, city land, Ore., being part of lot block 1.00. Nora Walrad to Ethel V. et al. W. D. to part lot 1, City of Ashland, Oregon, $1. Ben Vlmont to Anna L. mont, W. D. to 4 acres In twp. 37 8.. R. 2 W, ftl. In sec Walrad, of Ash- 1. said Patrick, blk. fl, M. Vi sed. 12, DISMISSED BY COURT Orders of dismissals of 16 minor civil actions, pending In the circuit court, were signed late yesterday frf Circuit Judge H D. Norton. Most of the suits were for recovery of money, for the most part email sums. Dismissals of two divorce action were also included In the list. The move clears the civil suit calender. IK) EKffiODDOBB CHAMPION IOWA JELLY MAKER ' Mrt. C. B. Otbornm. lowm Stat Jmttr Champion, Aetna in tha ariitt'a $matem mbaoa, ia only on of th many Stmt Fair Jam and Jlly priia winner whm nam Ctrto tn making all thrir Mae ribbon Jam mndjaUi JTt MR OtLi ':. "-.-! ONE BOTTLE TWO BATCHES On bat t ! of Crte will malt not on batch, but I wo full lOrtr 11 (I !) tch of trwbrrr jam or two full batch of m or jHy from mnr othr fruits. Som rctpe book uodar Ubl. TN the last S year my jams and 1 jellies bave won 83 prize at the Iowa State Fair. And the Certo short-boil jelly making method de serves most of the credit. "Certo, first of all, reduces boiling time to one minute for crushed strawberry jam, for instance. And this fact explains both the speed and economy of the Certo method of making jam or jelly, as well as the quality of the product that results. "For with only 1 minute's hard boiling needed, 12 minutes is ample time to make a full batch of prize winning jam or jelly. And since no fruit juice has time to boil away, I often save as much as 2A1 per glass over jam or jelly made the old long boil way. "And my Certo-made jam tastes better, too ... simply because the short boil keeps the ripe, delicate flavor of the fruit itself from boiling away in wasteful steam." Why don't you do a Mr. Cabornt tarteet nd order a supply of Certo today with your trawberrlee? You will bo delighted at the time and money It will save you. And the ertri flaror It will fir your jama and jellies, too ... If you will follow care fully the Certo recipe that com in the booklet attached to erery Certo bottle. Get your bottle from your grocer's today. It ia product of General Food. Corporation. OGwnl Pea. Core. 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