Feeding the Family
By ZOLA VINCENT
rood Editor
Let the Family Help
With Project Peaches
Maralee and her mother, in
our picture- today, thoroughly
enjoy putting up peaches, plums
and other seasonal good things:
bask in compliments showered
by Dad who thinks they (and
their products) are terrific. In
stead of mirrors, their jam and
jelly magic is performed with
pectin which is what makes mod
ern jelly "jell"' quickly, expert
ly, economically. Let the children
help with "project peaches" and
other put-up jobs.
Unlike most other fruits so
popular with commercial freez
ers and canners, the commercial
processors go for the cling peach
en which leaves practically all
of the freestones on fruit stands
for consumers. Prices arent like
ly to be really low but they will
be reasonable for peaches and
cream and other good eating in
the fresh state and there will be
a peak season for home canners
and freezers.
Keep in mind that Havens
freeze beat; Elbertas "can" best
of all varieties make good eat
ing fresh and in jams. Watch
newspaper advertisements and
displays for best buys.
Get more glasses and jars of
jam with the short-boil method
using added pectin. Follow sim
ple directions on bottle or pack
age. Peach Jam So Easy
Here you get about 11 me
dium glasses of jam from about
three pounds of ripe peaches.
Prepare four cups fruit by peel
ing and pitting about three
pounds fully ripe peaches; grind
or chop very fine. Measure into
very large saucepan. Squeeze
juice from two medium size lem
ons or use one-fourth cup bot
tled or glassed lemon juice; add
to peaches.
To make the jam, add 7lz cups
(334 pounds) sugar to fruit in
saucepan and mix well. Place
over high heat, bring to a full
rolling boil and boil hard one
minute, stirring constantly. Re
move from heat and at once stir
in one-half bottle liquid fruit
pectin. Skim off foam with metal
spoon; then stir and skim by
turns for five minutes to cool
slightly to prevent floating fruit.
Ladle quickly into sterilized
glasses; cover at once with one
eighth Inch hot paraffin. Label
kind and date.
Peach-Plum Jam '
Here we combine peaches and
plums for a taste-tingling de
light certain to please the fam
ily. Peel and pit about two
pounds fully ripe peaches; chop
very fine or grind. Pit but do
not peel about lVi pounds fully
ripe plums. Cut in small pfeces
or chop. Combine fruits and
measure five cups into a very
large saucepan.
Measure six cups (two pounds,
10 ounces) sugar and set aside.
Add one box (214 ounce) pow
dered fruit pectin to fruit in
saucepan and mix well. Place
over high heat and stir until
mixture comes to a hard boil.
At once, stir in sugar. Bring to
a full rolling boil and boil hard
one minute, stirring constantly.
Remove from heat and skim off
foam with metal spoon. Then
stir and skim by turns for five
minutes to cool slightly to pre
vent floating fruit. Ladle quickly
into glasses. Cover jam at once
with one-eighth inch hot paraffin.
Should get 11 glasses.
Peaches Freeze Easy
As mentioned earlier. Havens
freeze best, Elbertas "can" best.
Select freezer containers. Pre
pare sugar syrup using two cups
sugar to four cups water. Dis
solve sgar in hot water and cool
thoroughly. Set up freezer con
tainers in assembly-line fashion.
Pour three-fourths to one cup
syrup in each quart container.
The use of vitamin C powder is
suggested to prevent browning
or darkening of fruit. (Directions
on package). Ascorbic acid can
also be used when added to
chilled syrup. Many however pre
fer adding one tablespoon fresh
lemon juice to cold syrup (or
one-fourth cup orange juice) in
stead of ascorbic acid; retards
browning, gives new flavor twist.
Wash peaches quickly in cold
water. Peel one at a time and
slice directly into prepared syr
up. Work quickly until fruit and
syrup are within one inch of top.
Cover top of fruit with piece of
crumpled wax paper or foil to
keep fruit from bobbing out of
syrup while freezing. Seal tight
ly; cover and freeze.
To keep color and flavor of
peaches "fresh," always defrost
in sealed freezer containers.
How Much Fruit to Buy
For Canning and Freezing
Home canners and freezers
will find these charts helpful.
Can and freeze only fresh, firm
fruit of high quality. Finished
product is no better than the
CANNING PEACHES Luscious freestone peaches lure home
freezers, canners and jam makers. Freeze Havens. Can Elbertas.
Use these .and other arieties for quickly made jams. West coast
states are famed for quality and flavor of peaches.
ingredients. Sort fruit for uni
form size and ripeness.
Cooking Apples
We mention this now because
many people like to put-up
Gravensteins which are coming
in. Figure on buying pounds
for each quart. A bushel weighs
48 pounds; will "put up" 18
quarts.
Apricots. Two pounds fresh for
one quart canned. A lug weighs
22 pounds; makes 11 quarts.
Berries. i pounds for each
quart. A crate holds 12 12-ounce
baskets; makes six quarts.
Cherries. V,i pounds for each
quart. A lug weighs 22 pounds;
makes 14 quarts.
Peaches. 2V2 pounds for each
quart. A lug weighs 22 pounds;
makes nine quarts.
Pears. 2 ',2 pounds for each
quart. A bushel weighs 50
pounds; makes 20 quarts.
Plums. Two pounds equal one
quart. A lug weighs 24 pounds;
makes 12 quarts.
"Home freezers will find that
a pound of whole strawberries,
sour pitted cherries, pitted plums
or rhubarb will each pack a pint
frozen foods container. Three
pounds sweet pitted cherries will
fill four pint containers. IV
pounds three to four peaches) is
about right per pint frozen foods
container.
Sweet Cherry Delights
Northwest cherries now com
ing in are plump, luscious. Their
season is short. Enjoy them now.
Keep cherries in a cool place,
preferably the refrigerator. They
should not be washed until ready
for use. If washed, dry and
spread on plates and store in
refrigeraotr.
Cherries are fine as snacks;
good "as is" at meals. Use in
fruit cups, salads, desserts or
as garnish. Molded gelatin salad
with fresh, canned or frozen
cherries are wonderful any time.
Can or Freeze. A pound of
sweet cherries will give you
three cups stemmed, unpitted;
2 1 2 cups, stemmed and pitted.
Adequate canning directions ac
company all "jars"; are in most
cook books.
When freezing, stem and wash
cherries. Pit or prick to permit
sugar absorption. Pack in moisture-vapor
proof containers. Cov
er with chilled syrup that com
bines one cup sugar to z cups
water or figure one pound sugar
to four pounds fruit. Use one
fourth teaspoon ascorbic acid to
each cup or Wz cups syrup to
prevent browning. Leave one
inch headspace if packed in car
tons and IV2 inches headspace
if packed in glass or tin. Freeze
immediately.
New Easy Sauce For
Barbecued Kabobs
Everybody's doing it. Barbe
cuing food on skewers indoors or
outdoors. Either way. you'll want
to make up this sauce which is
poured over the cooked food
rather than being used as a mar
inade. Remove food from skew
ers to plate or into hot frank
furter rolls; then "sauce". Four
servings. You'll probably want
to double this.
Kabobs. Using one pound of
beef, lamb or veal cut into one
inch cubes, eight small white
onions that have been parboiled;
place two cubes of meat alter
nately with two onions on metal
skewers; brush well with melted
butter. Broil until meat and
onion are browned and tender.
Barbecue Sauce. Meanwhile,
make sauce by cooking one-third
cup chopped onion, one-third cup
chopped celery, one-half clove
garlic, minced until tender, in
three tablespoons shortening.
Add one can condensed tomato
soup, two tablespoons brown
sugar, two tablespoons lemon
juice or vinegar, two teaspoons
prepared mustard and dash of
tabasco sauce and simmer a few
minutes. Pour sauce over broiled
kabobs and serve while hot.
Sauce good on practically any
other broiled meat, too.
Chilled Soup
Chilled soups are increasingly
popular summer-time fare. Here
is a good recipe that will serve
two if a luncheon specialty,
three persons if served as first
course at dinner.
Brown one tablespoon minced
onion in one tablespoon butler
in saucepan. Add one can con
densed cream of chicken soup
and an equal amount of milk;
blend in gradually. Heat but do
not boil. Add one-half cup diced
avocado just before serving.
Rich? Plenty of calories? Yes.
Shellfish Zest. A tcaspoonful
Thursday, July 28, 1955
MEDFORD (OREGON) MAIL TRIBUNE THREE
Bright Bird Houses
Frighten Away Tenants
Detroit (U.P.) Dull-colored
bird houses are more likely to
attract winged occupants '' than
brightly painted ones, according
to a Michigan naturalist.
"Moderate or even dull tones,
especially on the interior, are
more likely to attract feathered
tenants," said Walter P. Nickell
of the Cranbrook Institute of
Science.
"There isn't much point in de
signing and building a beauti
ful structure if you scare away
the birds by using loud coolrs,"
Nickell said.
SCHOOL EARNINGS
Revere, Mass. (U.R) One hun
dred and seven Revere high
school seniors earned a total of
568,325 by part-time work dur
ing the past school year.
of angostura aromatic bitters
mixed into a cup of tartar sauce,
hollandaise sauce, lemon-butter
sauce, mayonnaise or bottled
cocktail sauce gives shrimp, oys
ters, crabmeat or lobster
"chunks" a delightfully different
flavor certain of favorable com
ments from family and friends.
Good Idea. A half teaspoon of
oregano added to the cooking
water of some California large
dry lima beans gives them a de
licious accent. Especially good
when you're going to combine
the beans with sausage in a cas
serole or use them for a hearty
salad.
Swimming Students
Slate Demonstration
A total of 210 students of the
two-week swimming tclass at
Hawthorne park will present a
demonstration Friday, July 29,
according to Darrell Huson, city
park director.
The demonstration, under the
supervision of the pool lifegaurds
and swimming instructors, John
Smock and Phil Sanders, will
take place at 7:15 p.m. in the
pool, Huson said. The pool will
close to regular swimming at
7 p.m.
The class brings to a total of
more than 1,600 people taught
to swim at Hawthorne pool since
its opening five yea$ ago, Huson
said.
Big Fish Earns Big
Money in Horse Race
Des Moines (U.R) A fish
helped a group of Des Moines
men win $430 on a Florida horse
race.-
The men made up $50 for one
of them to bet on a race on his
trip to Florida this winter.
Since the winner of the trophy
for the largest fish caught by
a member of the group was for
one weighing three pounds, six
ounces, it was decided to bet the
money on the number three
horse in the sixth race. The
hunch worked.
Owl Crashes Party;
Gets Eviction Notice
Muskegon M i c h. U.R)
Police had to be called to evict
an uninvited owl that came to
dinner at the Marvin Brown
home.
While eight guests attempted
to eat and ignore the party
crasher, the indignant owl flew
about the Browns' living room,
dirtied up the wall and finally
perched on the window drapes
until the police nabbed it.
The owl had been nesting in
the Browne' chimney. It appar
ently became offended and flew
out whei Mrs. Brown lit a fire
in the grate during the party. .
BEWARE
OF
IMITATKMS
LOOK
FOR THE
HAPPY
UTTU DOG
ttetptf
TOPS IN QUALITY!
LOW IN PDICE
Picnics are more fun
for me. ..knowing there's
CLOROXathome!
CLOROX makes linens
WMifgn while...
it makes them Sdnitirv. too !
There's ne fan in a pink if yos're worrying beat laee
cUrine afterwards. Doa't worry.. .enjoy yoerseH! Leave
sailed cottets and linens to Oerex. derex ankkly takes
at dinginess, stains... ma Kerch and mildew. Clorex
protects hearth, toe, because it disinfects. No other heme
loondering product equals Clorox in germ-killing efficiency!
Clorox also deodorizes... leaves tinens
fresh-smelling whether you dry indoors
or out! It is on extra-gentle bleach, too,
free from caustic, made by an exclusive,
patented formula. And Clorox, a liquid,
contains no gritty particles to damage
wash, washer or dryer.
Save yourself steps! Keep CLOROX
handy in kitchen and bathroom, too!
ftutM betas a washday reaular
. j,t-
Clorox IS a wonaeaui wire-saver in
routine cleaning of kitchen and
bathroom surfaces. It not only re
moves stains and deodorizes, it
disinfects. ..provides a type of dis
infection recommended by public
health authorities. A look at the
label will let you in on the many
ways Ctorox makes your house
keeping easy, your house sanitary.
qg IKj iowHuiee Benefit in mf&j&Zg
p Clorox-cleutwajh.' $fff3
325 llO 1 Se"J--rbit liaenj . . . Clorox fflM
s I if) '"'''"-eta, m
RSKSS!? fax. fly turn., ntu Kerch fill
UKtnulrfe.. corca u ft
e's an' ,. ."'1 1 Bw
IBCDUIllJWAIME)
Jack and
Mollie Young
Proprietors
842 SISKIYOU BOULEVARD -PHONE 7041
mom
Open 8 Mil. to 8 P.T.1. - Seven Days a VJeek
WE GIVE AND REDEEM GOLD ARROW STAMPS
SHOP OUR STORE FOR WEEKLY SPECIALS
fetml
i0uf
For
A -f Canning
y J ELBERTA
PEACMES
Per
Lug
$J98
DEL ROGUE "Just Like Home Canned'
2ViS.ze...
WATERMELON
ONLY
Red
Juicy
3-
xj -11 n i
STANDBY
Whole or Cream Style
CORN
2 Cans for
31e
PLANTERS
PEANUTS
7!2 oz.Cans
Tasty with
Beer or
Beverages
LEMONS
3 lb. cello bag
SNOBOY - Ripe and Full of Juicel
ORANGES
5-lb. cello bag
Open 8:00 to 8:00 7 Days a Week
A
Arm or Blade Cut
BEEF ROASTS . . lb. 45'
Skinless Wieners lb. 39c
Beef Short Ribs., lb. 23c
Half or Whole
Smoked Hams ... lb. 59c
r..em MiAr Killing
VUJIVIII IIWIU
O Wrapping
jf Cutting
it Curing
Also . . . QUICK FREEZING
WEEK END SPECIALS AT THE
IBowIevoirdl
MEAT MARKET
842 Siskiyou Boulevard Bill Seymour
sm1 .
'' .1 II II " f ' " jiiii.a ..himiiIL IMI....I.."W.e-.MM
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