Show 1 I A Around I The Co County nty I I I 1 I I The Summit County 1900 1960 F Fair lr was a very event b be cause everybody worked and worked hard bard at it The TM exhibits were larger and more people eople par par- It is la quite a thrill to see ACe the articles you u have made madeI I either a 6 dress a quilt or a lo loaf t tI of ot bread on display with a blue I ribbon You know that you have haved d dine n some slUM outs anding work 1 J have talked with several of tAo tto women yh exhibited and rt re received a goo rating and the they feel feet quite elat elated d about It I thins think In c. c the ratings of th- th fair we should realize that both 1 blue and andt t red d are top ratings ratings' and andal al at at ft M white Y ribbon Is centered con cen I erd average I am certainly thrilled with the 4 H exhibits exhibit We had high qualIty quat Ity w work rk for the most part One of ot the judges in our foods department de de- ent m mare the comment I hat red and buts bull ribbons were given and that this Is the tha first time he Ie had ever judged at atthe atthe atthe I the county far tar when no white I II I ribbons were given I assured her that that was typical of Summit that thet our 4 H members did high quality work The rhe H 4 club m members are re now working hard to get ready for the State I Fair We hope they receive high ratings there too I would like to say a a personal thanks to nil all the supervisors in the Home nome Adult and 4 H program ro who helped at th the fair tal I It Is Ii through their ef effo efforts efforts ef- ef I fo forts ts that the fair was so success ful Many of them spent long hours before the fair lair and durIng the fair lair to see that things were brought In displayed attractIvely attractively attractively attract attract- ively and that everything worked worked worked work work- ed smoothly Previously ly to the fair we had H 4 community exhibit day throughout most of ot the county The members and leaders took charge of the meetings and some entertaining and Interesting programs programs programs pro pro- grams were presented for the mothers and friends of 4 H IKamas i I Kamas held a style show using using the second and third year clothIng clothIng clothing cloth- cloth II Ing IiI numbers Coalville second pear pear clothing and also Henefer I girls modeled their dresses Everywhere all the girls par par- par par-I I I The frost trost and wind has done some damage to our fruit crops in Utah Some peaches and pears lost their hold told and fell to the ground these no doubt being more ripe than others Johnson Johnson Johnson John John- son Elberta peaches are being picked now The Tale Hale Haven and Gleason Alberta and Early Alberta are ready for harvest Bartlett pears are being harvested harvest harvest- ed Cd In some orchards a a. little earter earl ear ler ter than expected The bulk of the peach crop estimated at t about 40 percent of the year 10 average of the state will begin between Sept 1 and 15 This means that you need to keep alerted and get your peaches and pears peara as soon as possible I dropped In at someone's place the other day when they were canning tomatoes They asked me how long to process them We Ve have a time chart that Is available available available av av- for the asking just write or call the office One of the things we have to be very careful care ful tul with when doing tomatoes Is Isto Isto Isto to get all of the white core cut cutout cutout cutout out of the center and also be sure that you cut ut out all soft spots spot's or spots that are to spoil or your whole cooker of tomatoes will wUl spoil U I IThe The following Is Ie a recipe for tor fortomato fortomato tomato juice that you might like to try Tomato Juice Select and aM wash tomatoes Remove Remove Re Re- move cores and cut Into small pieces without peeling Prepare In quantities between one and two gallons and avoid delay at every stage of the procedure The Thelon lon longer r the tomatoes stand after being cut or before final processIng processing process process- Ing the gre greater ter will wUl be the vi vitamin vitamin vi vi- tamin C loss Pr Precook cook th the cut t tomatoes let 1 r L I them come just lust to simmering point paint Avoid Put Softens soften soften- s ed M hot tomatoes at once through R a sieve Alev preferably a cone shaped t- t th Itie tie ft h an AI a it permits lets air all to be mixed with pulp Pour Into cleant clean i it t fc-t t ser Jars or can ca cans Add 1 ten t t. lt it to M each ach h quart wart and l 1 11 tint sugar if It desired Process S In hot water bath fir fM 15 minutes Tr Juice Co Cocktail 5 G 1 ho d t Men ery t n sugar 2 z tabt ns r onton nt n nH tt H err all bay leaf leat 2 sprigs 1 t tablespoon re re 4 t ns lemon emon juice Allt ta to taste tVa h h core ore and measure firm ro rine rh to to aOs s. s Adel every every- eer th thIn hn n r t nt le Jem lemen n n juice Juire and salt rait to tomatoes Cook slowly until art are soft soft- Press through fine e and add le in Juice juleP for or nr T crr r ti t suit tp teste te RIs aiso salt I Reheat fulce to boiling Pour hot Into hot hat j jars rs Process 15 minutes In id boiling water bath jubilee and red haven are now on the market I and will soon be gone one Hale Haven naven peaches will be ready In InA Inn ina A n few days They will wilt be followed followed fol fol- lowed by the Johnson Gleason are expected to tobe tobe tobe be ripe around the of August August Aug Aug- and 3rd of oC September Early Eary are expected to be on the first week in September |