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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Feb. 18, 1954)
THURSDAY, FEBRITARV i. 54 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE SEVEN Make Your Own Uncooked Jam Bring the freshness of spring to your winter meals with uncoolced Jam made from frozen berries. Uncooked Jam is the finest that can be made, for all the true, natural berry flavor and color are cooking and boiling processes are eliminated. Frozen berries are relatively ex pensive, but with this recipe you can get 13 half-pound glasses at a cost of less than 15 cents a glass. The recipe takes only minutes to make and requires a minimum of work, surprise your family with a real treat. (1) Partially thaw three 16-ounce or four 12-ounce packages of frozen strawberries or red reaspberries, and put them in a two or four quart kettle, with a potato masher, crush berries thoroughly to obtain enough liquid to dissolve the pec tin, . .. . Place kettle on 4 slow fire and warm to 100 degrees (temperature for baby's milk). No hotter, please. nemove irom lire. (2) Sift one 32-ounce package powdered pectin (be sure you get the 3 '2 ounce size) into thawed berries, stirring vigorously. Set aside for at least 20 minutes, stir ring occasionally to assure that pec tin is being fully dissolved. (3) Stir in one cup light, corn syrup and mix well. (4) Now stir In six level cups beet or cane sugar, previously and ac curately measured. Mfx well. ; (S) With red raspberries, the Jam is ready to eat when the sugar Is dissolved. With straw berries, add V cup lemon juice af--ter sugar is dissolved; mix well. Makes five full pints or 13 half pound glasses. Note; if Jam is to be kept for a time, put In pint jars or paper cartons, well covered, but paraffin not needed, and chill for 24 hours In freezer or freezing or ice cube compartment of refrigerator. Then, use as desired. Never store these Jams on pantry shelf. They will not keep without refrigeration. For smaller .batches of jam and additional recipes, send card to your food editor for free folder. MAKE UNCOOKED JAM by crushing partially thawed frozen berries, then warming them slightly to lukewarm. Sift in one 3V4-ounce package of powdered pectin and stir vigorously". MEN'S JEWELRY New spring note in men's jewel' ry, according to the Jewelry In dustry Council, are larger and more imaginatively designed cuff links. They are not only important but downright conversational. Tie clips come in. narrow, medium and regular widths and are available, as are the links, in karat gold, ster ling silver, brightly colored enamel designs, stone-set, gold-filled and gold or silver finish. The Council comments that "nothing can date a man more than outmoded jewelry and chances are it's about time that man of yours relegated his eld scnoot ring to a souvenir conec . tion." 8HERBIED PEARS Drain a No. can pears, saving eyrup. Mix syrup with cup dry snerry ana let Don gently until mix. til re is reduced to 1 cup, about 35 minutes. Stir in 1-18 teaspoon sow. dered cardamon and ' teaspoon peppermint extract. Pour over drained pears in saucepan and let simmer gently about 20 min utes. Cool. To serve, put one or and spoon custard sauce around two pears halves in serving dish them. Makes four to six servings. m.C.P. KITCHEN LABORATORY 3 THINK OF ITl WONDERFUL BERRY JAM MADE ANYTIME . . FOR 1 5e A GlASSl H I WITH FROZEN BERRIES . . . AND V 'ilt WITHOITT COOKING... with tmuiBsne" . ht M.C.P. Jm and ftllr PECTIN! But, you Mr ...frozen Dcruci bj vet, this fine.ecoriomial M.C.P. rear (below) make more than IS (V4 lb.) flaM for than lie elaaal And whet extra if licioui iim it ii! ... for it : ha ALL the natural beiry flavor and olor bCCIUM COOKIDg Ina coiling arc eunu"-.w. - Uncooked Barry Jam Reelpa ' (Uilni Fraea StrawberriM or Red Ratpberritt) , -16 Oh, or 4 -12 oi., or S - 10 oi. packag e I. Parriallr thaw the fioien bettic end put them to a 2 or 4 quirt kettle. Ulina a pouto mwher, ctuih bertiet ihonhly to ob Uli mfh liquid la l P"ta- p.'" k",le.1? low fire end watm to lOO'F. (ot temperttuie you d uk for baby i milk). No holler, eloiet Remove from fire. . . i. Sift 1 packaM (3W-o.) M.C.P. Jim and Jelly Pectin Into thiwed baftic itimng vioroualy. Set ttide for at le.rt 20 '". attiring ottailonallr lo Maura thai pectin It fully dlnolved, . Stir ial cup light corn lyrup, and nit well. . 4. Now, itir in 6 level cup be ' "" (previouily nd - accurately meisured). Mix well. ... J With Red Raipbemea the iim ii reedy to et when lugit ii dii lolved. With Strawberriel, dd '4 cup lemon juice after lugir II disnlvcd; mix well. Mikei 5 f uU pinti or 13 ( M lb. ) l.e. NOTEt If iam li to be kept for a time, put in pint jiri or piper ciitoiu, well cowed (no paraffin needed), and chill for 24 nouri in deep frtue, er (reeling ot ice cube compittment of refrigerator. Then, nor u you would milk, end ute u detited. New wore Iheie Jama . eu pantry atieu. ney win not p w,vu. CUT OUT AND KEEP THIS RECIPEt ' (It's not in the folder in the M.C.P. Pectin pick is. Or, wtite Mutull Citrul Product! Co., Ani Lai m r.tifnrnii. for eomoletc uncooked iim recipe folder.) One. MB M.CJ. Co. vAii rtM AKE FINE GRAPE OR APPLE JELLIES, TOO, ANYTIME YOU UKtl JLST USE BOTTLED JUICES ... ind the can reciptl on blck page of the JW"1""; pickage of M.C.P. Jim and Jelly PECTIN. A batch ' of Ireih-made, homemade jelly u big lift to the family lirdet ... and the M.C.P. Pectin reapea take only a tew mtnumjimc, niiuiu..i. v. -. m link, satpriee your fimily with deliciouf gtape or apple lelly made the eary M.C.P. way ...with bottled uicl W1 Klamath MAT 710 PINE YMCA BLDG. O DON STROUD er Telephone 2-3322 O WALT COOL Beef Roasts Tender fftl Feed clJh E. d)21' Rib Steaks Flavorful, Well-Trimmed 595,! Round Steaks All Meat, No Wait, 65 c lb. Boiling 3 eef Lean, Meoty 19 C lb. SET PAN ASIDE for at least 20 minutes, stirring occa sionally to make sure pectin fully dissolves. Add 1 cup light corn syrup, then add 6 level cups of sugar and mix well. '''". . . ,.:.:. RED RASPBERRY JAM is ready to serve when sugar is dissolved. Add V cup lemon juice after sugar is dis solved for strawberry jam. Three 16-oz. packages frozen berries makes 5 pints of 12 half pound glasses. ' 'CANDIED" .GRAPKrRUIT To make sugared orange, oi grapefruit Tinds, remove the: rind from the fruit In 4 tagthwlse sec tions; with scissors cut each sec tion. Into 4 long strips. Place rind In saucepan; cover with cold wa. ter; bring to boll; cook uncovered 10 minutes; drain. Repeat this process three more times. After 4th cooking, drain for 15 minutes. Measure rind, place In saucepan and addian equal amount of sugar. ' Cook over low heat, sltrrlng often with fork, until rind becomes trans lucent and shiny, about 30 minutes. Remove from beat. 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