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
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With the aid of modern scientific
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. . . utilizing all their years of
talent in the making of Brown
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beer is made witfi one of the
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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
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West's purest waters . . . brewed
from the choicest Bohemian and
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Nature. . . .And don't forget, it is
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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