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O HA J&AL 9RIBUNI, M.dforJ, Oregon, TJ.una'.y, July 24, 1958
PEACH 5ATERS' JOY Biggest peach crop in 11 years
brings joy to peach eaters as this popular fruit rolls to mar
ket for enjoyment "as is," in pies, for the making of jam,
fixing pickled peaches and other good things. When it comes
to "putting up" fruit, let the children help.
Feeding the Family
Cj By ZOLA VINCENT
Food Editor
TEereT" Plenty of Luscious
Pachei for All
There are fewer plums of
all colors, especially purple
ones, and this is a source of
disappointmtgt for many
purple plum eaters who like
them for eating out of hand
and for putting up for later
enjoyment. Spring rains and
hail damaged many California
plum orchards so we're rely
ing on California bad weather
escapees and the more bounti
o ful crop5 of the Pacific North
west for supplies of this popu
lar fruit with total west coast
supplies 30 percent below last
yer.
There's food news on the
peach of ont however as the
biggest crop in 11 years is be
ing harvested. Total peach
crop estimated at 74 V mil
lion bushejs ia nearly a fifth
larger thgn last year; way
above the 10 year average.
Canners tat most of the
clingstone peach crop which
leaves these luscious red
cheeked, yallov-fleshed free
stones for anjoyment in a
great may -vys.
Che Yejsalile Jeack. Not
only th peach highly
esteemed for eating out of
hand but it is the most popu
lar of fruits for making pies,
cakes ftnd tgrts; is widely used
for preserves, jams, nectar
and pickles; is marketed in
dried form; maHes excellent
brandies and cordials. Many
frozen. Right here we remind
you that Jlbertas are prized
for canning but not favored
for freezing. Later come the
' Bio Oso Gam thought ideal
for frying.
Lai Ckillrea Selp
V carefully and intelligent
ly pnnad, putting up fruit
and vegetables can be a
source cf great pleasure and
satisfaction in the doing as
well as Hie ultimate family
enjoyment of home-made good
giings to eat. '
Take it easy! Work with a
group if you're doing large
quantities Let the older chil
dren help. Youthful energy
and enthusiasm are priceless
assets that can be directed
helpfully in many channels.
The children can do K.P.
duty, rush produce from gar
den or orchard to the kitchen;
("peel the peaches and toma
3 toes, sna$ the beans, hyll the
peas; can help sterilize jars
and otherwisa be helpful.
flThey lso ijoy printing, typ
ing or writing labels for the
finished pradutt, noting both
name of product and date of
doing. , o
o not attempt to "put up"
too much fresh produce at a
time or you'll ruin your sunny
disposition and waste valuable
food. Above all things do not
experiment. Ingredients are
too costly. Follow canning,
freezing or other directions to
the letter. They were perfect
ed by experts.
Talk plans over with your
produce man well ahead of
time. He is glad to work with
you; tell you when seasonal
peaks are expected, give you
the advantage of his best
buys.
Take early morning deliver
ies and do your processing the
same morning. Once you've
started the job, finish it. No
holdovers or the quality of
your finished product will
suffer.
Check Sugar Supplies
The thoughtful home
maker who plans to "put up"
fruit will buy a bag or two of
sugar each time she goes
shopping, anticipating her
needs for the peak of the can
ning season. This will be help
ful to the grocer too because
the peak of canning and freez
ing season comes when freight
cars are rushing grains, and
sugar, might get side-tracked.
There's plenty of sugar but
store and warehouse storage
space is limited, so plan
ahead.
Peach Jam With
Powdered Pectin
. Many agree that powdered
or liquid pectin is a great
boon to jelly and jam mak
ers. Shorter boiling time is
required and while more
sugar is used, the quantity of
jelly is proportionately great
er since a portion of the flav
orful and fragrant fruit juices
are not boiled away. Pectins
positively guarantee fine re
sults every time when direc
tions are followed.
Select fully ripe peaches
about three pounds for a
batch of jam. Remove stems;
peel and pit. Crush or chop
the peaches. Measure 3 cups
of the crushed fruit into a
large kettle. Add a package of
powdered pectin and one
fourth cup lemon juice. Stir
until pectin is dissolved.
Place on high heat and,
stirring constantly, bring
quickly to a full boil. Stir in
five cups of sugar and heat
again to a full bubbling boil.
Boil hard for one minute, stir
ring constantly. You'll get
about eight six-ounce glasses.
Remove jam from heat.
Skim and stir alternately for
five minutes to help prevent
floating fruit. Pour the jam
into hot sterilized glasses to
one-half inch from top. Cover
at once with an one -eighth
inch layer hot paraffin. Cool
glasses, then cover with metal
lids; label with name and date
and store in a cool dry place.
Breakfast de Luxe
A little dressing - up and
cereal with fresh -peaches be
comes ambrosial. The dairy
sour cream topping does it.
Slice peaches over any fav
ored dry cereal. Combine one
half cup dairy sour cream,
one-fourth cup milk and two
tablespoons honey; top peach
es. Peachy Dessert
Peel, pit and halve four
fresh peaches. Place in a
small bowl. Cover with a mix
ture of one - half cup fresh
orange juice and one table
spoon port - wine. Chill at
least an hour. Good on cot
tage cheese too if you'd like
a different kind of salad.
Spice Some
Whole Plums
For each quart of spiced or
brandied plums, figure on
i You
1 can't buy
i a
i better
i
m snrra.T'J
"(5HH5?
thats why
Westerners
are sweet
on
Spreckels
Sugar!
. -y
about 2V4 pounds of fresh
plums. Since you're planning
on serving this soon, we sug
gest you put it in pints.
Measure one cup sugar and
Vi cups water in saucepan;
add two sticks whole cinna
mon and six whole cloves.
Cook until sugar dissolves,
about five minutes. Wash 2
pounds plums. If you wish to
spice whole plums with skins
on, prick skin in several
places before adding to boil
ing syrup. If you wish to re
move skin, leave "as is" and
add to boiling syrup after
fruit is washed. Cook pre
pared plums in boiling syrup
two minutes, remove pan
from heat, cover and let stand
20 minutes. Remove fruit
from syrup. Skin will come
off easily. Remove spices, boil
syrup until slightly thicken
ed; pour over plums.
Brandied Plums. If plums
are to be brandied, proceed
as above but omit spices. Just
before you pour syrup over
plums, add one - half cup
brandy. Allow fruit to cool in
brandied or spiced syrup.
Serve as meat garnish or with
cooked sweetened rice.
For Future Use. Fruit may
be prepared in quantity for
future use. One lug of plums
yields 12 quarts fruit. To
can, prepare as above, pack
in clean hot canning jars,
pour boiling syrup over fruit.
Process in hot water 15
minutes, counting time when
water starts to boil. Remove
jars from water, tighten cap.
Cool jars before storing.
Zucchini with Cheese
Wash two pounds zucchini
and split lengthwise. Do not
peel. Place a layer of zucchini
in a buttered one-quart cas
serole, then a layer of sliced
processed American cheese
(use a half vpound of cheese
in all). Alternate until both
are used, ending with cheese.
Top with one eight-ounce
can tomato sauce and a layer
of bread crumbs. Dot with
butter and bake in a moderate
oven, 350 degrees, until brown
on top and tender throughout,
about 30 minutes'. Six serv
ings. Try topping individual
baked custards with some of
those fresh peaches, thinly
sliced; maybe a light sprinkle
of nutmeg. . .
SOC Librarian Back
From Conference
Ashland Miss Florence
Williams, assistant professor
of library science and catalog
librarian at Southern Oregon
college, has returned from the
American Library conference
in San Francisco.
A graduate of Quincy col
lege, where she majored in
French, Miss Williams secured
her bachelor's degree in la
brary science from the Uni
versity of Southern Califor
nia. She later secured her
master's degree in English
from Colorado State college.
Professionally, Miss Wil
liams was employed as librari
an at Gonzales . Elementary
school in Gonzales, Calif.; as
chief of branches, Merced
county librarian, Merced,
Calif.; and since 1955 has been
catalog librarian at Southern
Oregon college.
be sure to ask for
o CHEETOS
o BAR-B-Q
FRITOS
z Ideal for Picnics
err Snacks
Family Cake
& Cookie Co.
L. S. (Stan) Tiegs,
Distributor
Talent Ph. KE 5-2775
Med ford's Finest Meats
Since 1940"
Treat yourself to a fine tender, juicy, flavor filled roast
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II
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1 Pound . . . 49
3 Pounds . . $31,39
10 Pounds . . $3"
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HALF OR WHOLE
PURE PORK fT
Sausage lb. 9
FISH
SALMON : CRAB
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In
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JUMBO. O) f 9)(3ic
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NOT
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222 West Main - NEXT TO COPCO
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CLOSED SUi-IBfiVSl
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