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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 15, 1933)
MEDFORD MAIL TRIBUTE, MEDFORD, OREGON, FRIDAY, SEPTEMBER 15, 1933. PAOE SEVEN Put Up Pickles, Relishes For Winter Use Is Advice (By Bureau of Horns Economic. U. 8. Department of Agriculture.) At tnU plckle-nudclng time of year It Is well to remember, says the Bu reau of Home Economics of the U. 8. Department of Agriculture, tba tlf pick lee are not exactly food, they go far toward making real food more In teresting. Durin gthe winter months, If foods and food Ideas run short In Tarlety, pickles will help considerably by giving a different tang to the same old bill of fare. So make your pickles while you may of peaches, pears, watermelon rind, green toma toes, cucumbers and onions. And this Is how, according to the bureau: The easiest to make are fruit pick les, such as whole pickled peaches, erabapples or pears, cooked In a spicy, sweet-sour syrup. Then there are quick-process pick les made from vegetables salted down overnight and combined with apices nd vinegar the next day without cooking. Next are the brined pickles, also caled fermented pickles, because they go through a curing process last ing from two weeks to two months dill pickles and sour cucumber pick les, for example. Sweet pickles, mus tard pickles and other mixtures are often made from the vegetables cured in brine. Last are the relishes, such as to mato catsup, chill sauce and chut- neys made of fruits or vegetables spiced and cooked down to a sauce. Whatever the type, the purpose of pickling, says the bureau, Is to get a tart, spick flavor through the veg etable or fruit; to keep or develop attractive color, and to give crispness, specially to vegetable pickles. Choose fresh, high-quality fruits or Tegetables for pickling. Sort fruits for size and stage of ripeness, and keep the ripest in one lot if there la marked difference. If pickling cu cumbers, peaches, or other fruits or vegetables whole, have them uniform In alee. Then the pickling liquid penetrates and seasons them evenly. Use a bled of high quality spices. The flavor continues to come out of pices as the pickles stand, so do not use too much spice. Por vinegar for pickling, good qual ity fresh cider vinegar is preferred. Or for pickling onions alone, use dis tilled vinegar which Is clear and colorless. Generally, granulated sugar Is bet ter than brown sugar In pickles. Sometimes a little brown sugar gives rich 'less. In general, pickles keep better If sealed airtight for storage. Some times they will keep satisfactorily in covered jars In a cold place, but there la danger of spoilage. Dllled .Green Tomatoes. 40 or 60 green tomatoes 3 ounces mixed pickle spices Fresh or dried dill 1 pint vinegar 1 pound aalt 4. tablespoons sugar a gallons water Use fresh picked green tomatoes of uniform size and free from blemish Wash them well and drain. Into a 5-gallon crock place a layer of dill and spice. Pill the jar with the to matoes to within 4 or 6 Inches of the top. Mix the vinegar, salt, sugar and water, and pour over the tomatoes. Place a layer of dill over the top. Cover with a heavy piate and weight it down to hold the tomatoes under the brine. Use only enough brine barely to cover, for as the liquid is drawn from the tomatoes the jar may overflow. Each days remove the scum that forma over the top and keep the pickles at even room tem perature, about 70 degrees os as warm as M degree P., If possible. In about two weeks the pickles are ready to use crisp, well-flavored with dill, and clear throughout with no white spots when cut. For storage, pack the cured pickles In sterilised quart glass jars, and add H cup of vinegar to each. Fll up the Jars with the pickle brine, but first strain It. bring It to a boll, and cool. Seal the jars airtight and store In a cool, dry place. Chill Sauce. 5 quarts skinned chopped ripe tomatoes a cups chopped sweet red pep per 3 cups chopped green pepper 1 cups choped onions 3 tablesoons salt 1 cu sugar 3 cups vinegar 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground cinnamon Combine the chopped vegetables, salt and sugar, and simmer until the mixture begins to thicken. Then add the vinegar and spices and cook the mixture down until It becomes a thick sauce. Pour Into hot steril ized bottles, use new corp stoppers, and dtp the bottle tops Into sealing wax or melted paraffin. Store In a dark, cool place. The recipe yields about three quarts of sauce. Dixie Relish. X pint chopped sweet red peppers 1 pint choped sweet green peppers a tablespoons mustard seed 1 tablespoon celery seed ' 1 cup sugar 4 tablespoons salt 1 quart vinegar 1 quart chopped cabbage 1 pint chopped white onions Cut the peppers Into quarters, dis card the seeds and coarse white sec tions, and soak overnight in a brine made of 1 cu of salt to 1 glalon of water. Freshen for an hour or two, then drain and chop. Heat the spices with the sugar, salt and vinegar 'o the boiling point, then pour over the mixed vegetables. Pack the relish in hot sterilized jars, partially seal, and process for 15 minutes at sim mering temperature (185 degrees P.) Seal airtight and store In a cool place. ( Menus of the Day (By Mrs. Alexander George.) Olive Oil Pickle Recipe. (Dinner using leftovers.) The Menu. Meat-Stuffed Tomatoes. Creamed Turnips Blueberry Muffins Butter Head Lettuce French Dressing Sponge Cake Topped with Whipped Cream Coffee Ment-Stuffed Tomatoes. (Using leftovers.) 4 large firm tomatoes V4 cup chopped cooked meat cup soft breadcrumbs 1 teaspoon chopped onion 1 teaspoon chopped parsley 1 teaspoon chopped celery 1 teaspoon chopped green pepper teaspoon salt 3 tablesoons butter, melted 1 egg Wash tomatoes but do not peel. With spoon remove part of pulp and seeds. Mix rest of ingredients with fork. Stuff tomato cases. Arrange in small baking pan. Add 13 Inch of water and bake SO minutes In mod erate oven. Carefully remove to serv ing platter and garnish with parsley. Blueberry Muffins (8). cups flour 3 tablespoons sugar 3 teaspoons baking powder H teaspoon salt 3-3 cup milk 1 gg 3 tablespoons butter, melted 3-3 cup berries Wash and drain berries. Mix rest oi ingredients and beat one minute. Add berries, mixing lightly. Half fill greased muffin pans and bake 15 minutes In moderate oven. Serve warm with butter. Ollre Oil Pickles. 100 3-lnch cucumbers 1 cup sliced onions H cup salt a tablespoons celery seed 5 cups vinegar H cup olive oil Wipe cucumbers with damp cloth. cut into thin crossway slices. Select onions one Inch In diameter. Peel and cut Into thin slices. Mix onions with sliced cucumbers and add salt. Let stand 3 hours. Drain well and add rest of Ingredients, pour into Jars and seal. No cooking is re quired. Peach Sherbet 1 cup sugar. 3 cups water. 4 cup gelatine. 'A cup cold water. Juice of lemon. Juice of 1 orange. 1 cup fresh peach pulp, 1 egg white. Soak gelatine In the cold water. Boll the sugar and add a cups of cold water for 10 minutes then dis solve the gelatine In the hot syrup. Cool and add the Juices and crushed pulp. Pour Into freezing tray and allow to become "mushy." Remove from tray and fold In stiffly beaten white Return to freezing compart ment to continue freezing. Stir once during freezing. Start Training of Baby When Crawling Begins Is Wat; Build Confidence By HOWARD W. BLAKRSLEE (Associated Press Science Editor.) CHICAQO. P) Some new, prac tical psychology which can save a lot of parental worry In training ba bies was reported to the American Psychological association by Miss Myrtle B. McOraw of the babies' hos pital. Columbia university. She showed that the best time to begin training a baby Is when he begins to crawl. That although self confidence does not begin precisely in the cradle, it can be developed to a high degree with onset of the creep ing stage. Also that when babies show atav istic traits, acts which are evolution ary throwbacks to pre-caveman" days, there la nothing to be done about it, The infants will lose those traits, anyhow; and exercises designed to counteract such monkeyshlnes do not hasten nature's own rate of obliteration. She compared Identical twin boys from the time when they were a few days old to two years. The theory was that until a baby's nervous sys tem has developed sufficiently, there Is little use In training them, even If he has the muscles and physique The experiment was to discover when this nerve development made an in fant ready for progress. The weaker twin was selected for training. His stronger brother was allowed to grow up normally. When RECIPES Pickled Peaches. 8 pounds peaches 4 pounds sugar 3 quarts vinegar 8 a-lnch pieces stick cinnamon Cloves Select firm white peaches, prefer ably clingstones. Wash them well, remove the thin skin with a sharp knife, and stick a cloves into each peach. Cook the vinegar, cinnamon nd sugar together for 10 minutes, or until the syrup Is fairly thick. Add the peaches, cook them gently until tender, but not broken, and let stand in the syrup overnight. In the morning drain the syrup from the peaches and pack the fruit Into sterilized Jars. Boll the syrup rap idly until thick and pour over the peaches in the Jars. Seal, label and tore In a cool place. Allow the pickled peaches to stand several weeks to develop flavor before serv ing. Plrkled Pears and Crabapples. Wash the fruit, and If Seckel pears or erabapples, leave on stems and crape off blossom ends. If Klefer pears, pare, cut In half or quarters and core. Boll pears (but not crab t apples) for 10 minutes In water to eover, and pour off the water. For Klefer pears use one pint of this water to dilute the vinegar for the syrup. Frlck the skins of Socket pears, but not of erabapples. Boll for five minutes the vinegar, water, sugar and spices tied loosely In cheesecloth. Add the fruit, boll for 10 minutes or until tender, and How to stand In the syrup over Bight. Drain, remove the spice bag. nd pack the frutl in aterlllzed Jars. Bring the syrup to boiling temper ature, pour over the fruit, seal, and store In a cool place. Wtaemielon Plrkle. 4 pounds watermelon rind .Limewater made with 3 quarts cold water and 10 grams, or 3 tablespoons lime 3 quarts vinegar 1 pint water 4 pounds granulated sugar 3 tablespoons whole alsplce a tablespoons whole cloves 10 a-lnch pieces stick cinnamon Select rind from a firm, not over ripe melon, and before weighing trim of fthe green skin and pin nasn. Cut In Inch cubes and soak for 2' hours in the llmewater. Drain, cover with fresh water and cook for 1 sours, or until tender, and add more water as It bolls off. Let stand over nigh tin the same water, and nest morning drain. Bring to the boiling oint the vinegar. 1 pint of water, the sugar, and the spices tied loosely In cheesecloth. Add the drained watermelon, and boil gently for 3 nours, or tunll the syrup Is fairly thick. Remove the spice bag. pack the watermelon In sterilized glass Jars, seal airtight, and store in a clod place. Cucumber and Onion Ring. 1 peck smal cucumbers 3 quarts small white onions 1 cup salt Vinegar 1 cup mustard seed a tablespoons celery seed a tablespoons peppercorns Slice the cucumbers and onions bout U inch thick, pack in a crock in layers with the sAlt sprinkled be tween, and let stand overnight. In the morning drain In a cheesecloth bug, and press out all the Juice pos sible. Taste before sddtng the vine- v gr. and If too salty rinse In cold " water. Measure the onions and cu cumbers, take hslf as much vinesar. heat to the boiling point, add the pices, and pour over the vetab.p Park at once in Mnl-.red eiM js.-s, atal and store in cool place. TmmPi m Why be your age? three weens old the weaker one was started on dally exercises at sitting erect, stepping and creeping move ments. These failed appreciably to hurry his development, possibly be cause his nervous system was still too Immature. But when he reacher the creeping stage a striking change occurred In his ability to learn ac tions requiring skill. j At seven and a half months he began swimming practice, dangling from the end of a strap over a pool like a fish at the end of a line. Within a month he learned to hold his head above water and make ef fective swimming movements. At one year he voluntarily lowered his head to dive and at a year and a half he was taking real diving springs. His brother, playing In the pool without guidance, was far behind. At less than a year this weaker brother was started at roller skating. "In three months." Miss McOraw said, "he was showing astonishing facility in maintaining equilibrium, rolling on a flat surface, coasting down a grade and steering himself around a corner." The Important benefit of this training Miss McOraw found In the great difference in attitude toward life by the two twins. The once weaker one now - "has such confl- i dence In himself and the world that 1 he will attempt anything he la di rected to do." Stay t Young V MAYBE there just isn't any fountain of youth. But there is a fountain of youth giving energy in a bowlful of Shredded Wheat! This whole wheat food is packed with all the vital elements youth is made aW iff 1TA.lt yen It tht tiickstt, you KNOW r" of ; : ; proteins and minerals, carbohydrates and vitamins; And bran, measured for you by Nature. It's 100 whole wheat with nothing added, nothing taken away! It comes to your table in crisp-baked golden biscuits, ready cooked, ready to eat. All you do is pour on milk or cream, theo top with your favorite fruit. And enjoy a vitally dijjer tut food that is helnino- milling stay young! SHREDDED WHEAT A product of NATIONAL BISCUIT COMPANY "Uneeda Bakers'; . . . That mellow period of the nineties . . . when sublime leisure was in evidence . . . when tastes were so discriminating. . . then famous brewmasters were crea ting quality beverages. With the aid of modern scientific equipment and knowledge Brown Derby brewmasters continue the mastery of their art today ... at taining new heights of excellence . . . utilizing all their years of talent in the making of Brown Derby Beer. . . . This time-proven beer is made witfi one of the Ilumboldt Quality The exquisite, full Savor of Humboldt and Brown Derby Beer la achieved becauae both are made with pare artesian water found at Eureka. Cali fornia. Humboldt Beer is sold by leading retailers, restaurants and beer gardens everywhere. PerbY SXTra palp West's purest waters . . . brewed from the choicest Bohemian and Western cereals and hops . . . and is ripened fully and solely by Nature. . . .And don't forget, it is full legal alcoholic strength. Compare thcrichnessof the flavor, the creamy hcad,the golden color . . . the superb quality that is Brown Derby Beer! Then youTl join the thousands who cheer it daily. . . . Order a case from your. Safeway and Pay'n Takit Stores Medford B10WI BXBttY "AS MELLOW AS THE CAY NINETIES" A ma-Tlnse) Haille Shawl " t, AtOKMnriitt'WMmtiumhMrnAtom a M M. )?,annrflri. . fi a C-"' S SS t .nd MWi! "I" ". J l ,,ann Wiu4lr vi fnAivn"" J u-f'l uti,Kr,OKfl -KCT.KOMO. BREWED BY THE MAKERS OF HUMBOLDT BEER SAVINGS FOR SATURDAY and MONDAY PURE CANE 0n0l 17 lbs. 99c 100 lbs. HV Safeway Use more butter. Help the local dairyman. Lb. Soap Powder Par, for the washing: machine Salad Oil In your containei Quarl Peanut Butter 29- 1t3 For the school lunch Tomato Juice Bitters, for flavor Bottle Walnuts Larja soft sh Calumet The Doable Action Baking Powder Can Lb. 9 19 25 2-Ib. jar c 25 FLOUR Safeway All Purpose 49-lb. an Ringer Brand Qt. Jar Airway Coffee Fresh roasted. Fresh ground. Lb. $189 21c HROWk DERBY BEER You haven't enjoyed the best beer until you've tried BROWN DERBY 6 bot. 90c Case S3.45 Refund Vit each on empties Visit Our Fruit and Vegetable Department LEMONS Sunklst. Larg Sl Dos. PEACHES Fancy Elhtrtaa 20 Lb. Orate CABBAGE Local Grown. Solid. Crisp 19 69 2 SWEET POTATOES Evtn Sir for Bakln 4 Lbs. 19 15 Deviled Meat Llhbey'i, for tha kiddles' lunch 4 cans Crackers Snnnflakfs, oven freah M HI 15- Grape Nuts Jello All Flavor! 3 pkgs. p', I QC 19' Scott Tissue looo siiccti mR C a rous i Waldorf 4 rolls 17$ SWIFT'S CHOICE STEER BEEF Buy your Bacon by the Slab. Choice light Breakfast Bacon SLAB. Swift's brand. Ea 79c SAUSAGE. Pure pork, country style, lb. . 12!2C PORK ROAST. Young pork, picnic cuts, lb. . 10c LAMB CHOPS. Choice shoulder, lb 12V2C BOILING BEEF, lb 7c HAMBURGER, fresh ground. Lb. ... . 9V2C SLICED HAM, Swift's Each ... 9C An old atandbr deuart for fatl. Pralt Cobbler 1 eupi allced cap butter fruit or berries Enriched baking 1 egg powder blacult a-S cup augar Mix egg. eugar and fruit. Any kind of fruit or berrlei. freih, canned or dried, may be uaed. If canned fruit la uaed, uaa laaa augar: If dried, etew flrat. Spread In shallow greaaed baking dlah and dot over with butter. Cover with Enriched Baking Powder Btacult dough that baa been rolled out to fit the bak ing dlah, or mixture may be cut In rounda and placed on top. Bnke In hot oren (M degreea Fahrenheit). Serve with bard aauce or cream. Servaa alz. Por aid In household problems, menu planning or special recipes, send In vour request with a aelf eddreased, stamped envelope to Julie, Lee Wright, director, Homemake'.' Bureau, Bafewa, Stores, Inc., Box S60, Oakland, California. Now One Store Holly at Main Street 4
