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Y YA A f 7 7Q 7N 4 Q , ; N 1 g gd d e ec ezr c zr zrY1 Y1 ; L LL M L LLs Ls ' w.1 w1 w.1M w.1sic . sic f . .Mwx.t Mwx.t Mwxt . . . .9 9 . .9Magic MagIc for Your Meals-Bcrry Meals Bcrry Meals-Berry Berry - Jams JamsSee JamsSee ( See ReCIpes Below > ) Time for JamWIth JamWith Jam JamWith With the arrival of the fruit and andJelly andtelly andjelly Jelly telly season you homemakers will wall wallwant willwant willwant want to make themost the theLO -LO LO ' most ot of these thesegarden thesegarden theseijIh - gardenofproducts ofproducts ofproductsabb ( [ [ garden productsfor products imi\tor imi tor for wlnter wmter winter useThIS use abb abbfor i m \ : &j j & [ WiMThls VJII4ftiIti ThIS year y " ll It ISdoubly ist ls IS lspjHrVj t pjHrVj doubly Importantfor important important7'j -7'j 7'j 7j - ' Y " tor for you y0 " to canfruIts canfruits can cani i/ i ifruits / , ( \ \ \ fruits and JellIeswISely tellieswisely jellies tellies jelliesiiW ' -iiW iiW - ' LS\ LS LSwisely \ wisely as thISwIll thiswill this ( y 1 will help you notonly notonly not notonly only m in conserv conserving conservtog conservtag ing tog the nation s resources but also alsoassure alsoassure alsoassure assure you of delicious accompam accompany accompamments accompanyments accompamments ments to your ji ) our meals during cooler coolerv coolerweather coolerweather coolerweatherSince weather v . eather weatherSince eatherSmce Since Smce sugar is used m in cannmg canning cannmgnot canningnot canningnot not only as a sweetener but as a apreservat apreservat apreservat preservat ve ye the government WIll WIllallot willallot willallot allot five pounds of sugar per per person person person son in m addition to v . what hat you receIve receivein receIvem m in your ration . , so that you will have havesugar havesugar havesugar sugar tor for eannmg"RIpe canning'Ripe canning eannmg canningKipe "RIpe RIpe 'Ripe * " ' Kipe Raspberry Jam JamMakes JamCMakes ( 'lakes lakes Makes ' 10 - 6-ounce 6 ounce - glasses glasses)4 glasses4 ) 412 4L2 ' ; cups prepared fruit fruit6 6 cups sugar 1 bo\ bo bos bopowdered bo \ . powdered fruit pectm pectin pectmTo pectinTo pectinTo To prepare fruit crush thoroughly thoroughlyor or grind grmd about 2 quarts fully rIpe rIperaspberrIes riperaspberries riperaspberries raspberrIes Remove some of seeds seedsby seedsby seedsby by s evuig evmg eying part of pulp if 1f desiredMeasure desiredMeasure desired desiredMeasure Measure sugar into mto dry dish and andset andset andset set as de unt tint 1 1 needed Measure pre prepared prepared prepared pared fruit into mto a 5 to 6 quart ket kettle kettie kettie tle tie filling up last cup or tract fract on of ofcup ofcup ofcup cup with v . water ater if 1f necessaryPlace necessaryPlace necessary necessaryPlace Place over hottest fire Add pov pox poxdered powdered . dered fruit pectin pectm mix well and andcontinue andcontinue I Icontmue contmue continue stirr riguntil ng rig _ _ _ _ , until mixturec mixture , c Lcomes ; : - I Icomes comes ycomes to a hard ; ' / " ! 'jgssboil jgssboil ' y bo boil At once mixturefs pourin pour fs [ = = / in sugar stirringP stirring stIrrmg j P n f constantly ( Toreduce Toreduce To j ] reduce foaming3a foaming foammg 3a ; 4 teaspoon hutter butter but hut ( ter may be add added added ed ) Continue Continuestlrrmg Continuestirring Continuestirring stlrrmg stirring bring brmg to a full rolling rollmg boiland boil boiland boiland and boil hard 1 mmuteRemove minuteRemove minute mmute minuteRemove Remove from fire skim pour pourqUIckly pourquickly pourquickly qUIckly Paraffin hot jam at onceJam onceJam once onceJam Jam takes slightly less sugar than thanjelly thanjelly thanjelly jelly and you will work an economy economyby economyby economyby by making makmg use of the fruit in m addI addItlon addition addition tlon tion to the saving savmg on sugar"Ripe sugar'Ripe sugar sugarRipe "Ripe Ripe 'Ripe * " ' Ripe Blackberry Jam JamMakes JamMakes JamMakes ( ( Makes 11 - 6-ounce 6 ounce - glasses glassesI'S glassesIS ) ) 41 4i4 ' cups prepared fruit6ef fruit 6ef 6 % cups sugar fruitI I 1 box powdered IXIwdered fruit frwt pectmI pectmTo pectinTo pectin pectm pectinTo I To prepare fruit grind grmd or crush crushthoroughly crushthoroughly crushthoroughly thoroughly about 2 quarts fully rIpe ripeblackberries ripeblackberries I Iblackberries blackberries ( not black caps ) SIeve SIeveabout Sieveabout Sieveabout about 64 % ; 2 of ground or crushed pulp pulpFor pulpFor pulpFor ( For Spiced Blackberry Jam add adda 38 ; a a toih to Vt Ih teaspoon each cloves cm cmnamon cmnamon cmnamon namon and allspice or any desIred desIredcombmatlon desiredcombination desiredcombination combmatlon combination ot of o1 spices ) ) Measure sugar into mto dry dish and andset andset andset , set aside unt trot I 1 1 needed Measure Measureprepared Measureprepared Measureprepared prepared fruit into mto a 5 to 6 quart quartI quartkettle quartkettle I kettle filling fillmg up last cup or frac fracI fractlon fraclion fractlon tlon lion ot of c-ip c ip C.lp Clp cup . - with Wlth water it 1f if necessaryI necessaryPlace necessaryPlace necessary necessaryPlace I Place over hottest fire addmg adding addmgpowdered addingpowdered addingpowdered I powdered fruit pectin pectm mix well and and'contmue andcontinue andcontinue 'contmue contmue ' continue st rring rrmg until unW mIXture mIXturecomes mixturecomes mixturecomes comes to a hard boiL boll . At once oncepour oncepour oncepour pour in sugar st rring rrmg constantly constantlyTo ( To reduce foaming4 foaming foammg ' y / 1/4 1 4 /4 < teaspoon teaspoonbutter teaspoonbutter teaspoonbutter butter may be added ) Continue Contmue stIr stIrrmg stirring stirring rmg ring bring to a full rolling rollmg boll boil boiland , , and boil boll hard 1 minute mmute Your Jam ShelfoRlpe Shelf'Ripe Shelf ShelfRipe Ripe oRlpe 'Ripe ' Raspberry Jam JamORlpe Jam'Ripe Jam'Ripe JamRipe ORlpe 'Ripe Ripe ' Blackberry JamoSlIced Jam'Sliced Jam JamSliced Sliced oSlIced 'Sliced ' Strawberry Jam Jam"Spiced Jam'Spiced Jam'Spiced JamSpiced "Spiced Spiced 'Spiced ' " Ripe Peach JamOCherry Jam'Cherry Jam Cherry OCherry 'Cherry ' RelIshoRecipe Relish'Recipe Relish RelishKecipc Kecipc oRecipe 'Recipe Recipe ' GivenRemove Given GivenRemove Remove from fire skim skin pour pourqUIckly pourquickly pourquickly qUIckly Paraffin hot jam at once.SlIced once'Sliced once Sliced .SlIced 'Sliced . ' Strawberry Jam JamMakes JamMakes JamMakes ( Makes 10 - 6-ooncc 6 ooncc 6-ounce ounce - glasses glasses)4 glasses4 ) 4 4,4 44 % , cups prepared Crult fruit fruit7 7 cups sugarI sugari4 sugar I i4 ' bottle fruit frwt p pectin pectinTo pectinTo ctm To prepare fruit cut about 2 : ' . 2quarts 2quarts quarts fully ripe strawberrIes strawberriesin strawberrIesm m in halves length lengthWIse lengthwise lengthwise WIse cut large largebernes largeberries largeberries bernes berries in quar guar quarters guarters quarters ters Measure Measuresugar Measuresugar Measuresugar sugar and pre prepared preI prepared I pared fruit solIdly solidly solid solidlarge ly packed mto into mtolarge intolarge large kettle mIXwell mixwell mix ' welL Br ng to a afull afull full rolling boil bOll over hottest fire fireStIr fireStir fireStir StIr constantly before and whIle whileboil whileboil bo boil ng Boil Boll hard 3 minutesRemove minutes mmutes minutesRemove Remove from fire and stir in bot bot- hot- hot bottle hottie bottle - - tle tie fru t pectin pectm Then stir and skIm skImby skimby skimby by turns for just lust 5 minutes mmutes to cool coolslIghtly coolslightly coolslightly slIghtly to prevent float ng fruIt fruitPour . . Pour quickly Paraffin hot jam at atonce atonce atonce once onceoSpiced once'Spiced Spiced oSpiced 'Spiced ' Ripe Peach JamWltb JamWith Jam JamWith With Wltb Brazil 1\uts 1 uts Auts 1utslUakes AutsMakes \ tsMakes ( ( lUakes Makes 11 6-ounce 6 ounce G-ouncc G ouncc - - - glasses glassesVi ) ) 31 31J 3ti J cups prepared fruit fruiti fruits ; i 4 s cup lemon juice1i3 jaice jUJce juice 71 1i3 ? ' . cups sugar sugarI 1 I cup sliced shced Braiil BraZll Brazil nuts 1 bottle fruit pectinTo pectin pectm pectinTo To prepare fru t peel about 21 214 214pounds 2'4pounds 24pounds ' pounds fully ripe peaches pit and andgrmd andgrind andgrind grmd grind or chop very fine AddiY Add V iY If > > to 1 1teaspoon Iteaspoon I teaspoon each cinnamon cmnamon cloves and andall andall , all spice or any desired combma combina combination combmation I Itlon tlon tion of spices to ground or chopped choppedI choppedpeaches choppedpeaches choppedpeaches I peaches Squeeze juice from 2 me med med , d um urn lemons Sl SI ce cc Brazil nuts very veryI verythm verythin verythin I thm thin Add to fruit mIXtureMeasure mixtureMeasure mixture mixtureMeasure Measure sugar and prepared fruIt fruItmto fruitinto fruitinto mto into large kettle filling fillmg up last cup cupWIth cupwith cupwith WIth water it 1f if necessary Add ] lem lemon lemon em emon on juice and mix wellBrmg well . . Bring Brmg to a full rolling boil boll over overhottest overhottest overhottest hottest fire Stir constantly before beforeand beforeand beforeand and while boiling boIlmg Boil hard 1 mm mmute mmute mmute mmuteRemove ute uteRemove Remove from fire and stir m in bot bottied bottied bottied tied fruit pect peat n Then st r and skIm skImby skimby skimby by turns to cool slightly sl1ghtly to prevent preventfloating preventfloating preventfloating floating fruit Pour quickly Paraf Para Paraffin Paraffin ! fin hot jam at onceRelIshes onceRelishes once onceRelishes Relishes are excellent to serve servewIth servewith servewith wIth meats of any kind kmd for they gIve gIvethe givethe givethe the meal added zest Here s a tecipe r rec recipe Ipe tor for a real sugar saver"Cherry saver'Cherry saver saverCherry Cherry "Cherry 'Cherry " ' Relish 2 cups pitted cherries cherries1 1 cup eup seedless raISinS raisins1 1 teaspoon cmnamon cinnamon cinnamonti cinnamon'2 cinnamon2 1 1J ti ' J cup brown sugar sugarii sugar1 1 ii . ! teaspoon cloves closes cIo , es % cup honey honeyiu honey-s honey s honeyI I iu ' " - cup vmegar vinegar vmegar'h vinegar3s vinegari 'h h 3s ' ? cup pecan nutmeats nutmeatsMIX nutmeatsMix uutmea.tsMix uutmeatsMix . MIX all the ingredients mgredients except pc pe pccans pecans pecans cans and cook 1 hour slowly Add Addpecans Addpecans Addpecans pecans and cook 3 minutes mmutes longer longerPour longerPour longerPour Pour into mto hot ster star lized IJzed jars and andseal andseal andseal seal at once onceSugar Sugar Sub Substitutes SubstitutesIf htutes htutesIf If you feel feci that you cannot use usesugar usesugar usesugar sugar in m all of the canning cannmg reCIpes reCIpesgIven recipesgiven recipesgiven gIven here even with your extra extraeannmg extracanning extracanning eannmg canning rat on here are the rules rulesfor rulesfor rulestor for substitut onsIf ons onsIf If 11 you are using a bottled fruIt fruItpectm fruitpectin fruitpectin pectm pectin recipe you may substItute substitute2 2 : ' . cups light corn syrup tor for 2 cups cupsof cupsof cupsof of the sugar Do not use more than than2 2 cups of o1 corn syrup m in : any my recipe recipehowever recipehowever recipehowever however as this will WJll give unsatls unsatis unsatlsfactory unsatisfactory unsatisfactory factory resultsIn resultsIn results resultsIn In a po vdered fruit pectin pectm reCIpe reCIpeyou recipeyou recipeyou you may use I 1 cup light corn syrup syrupfor syrupfor syrupfor for each cup of sugar omitted But Butdo , , do not try to use all corn syrup m in mthe inthe inthe the recipe instead mstead of sugar ugar You Youmay Youmay Youmay may substitute corn syrup for only 34 % ; 2 the sugar rcqu requ red If for exam exampie exampie exampie pie the recipe calls tor for 6 cups of ofsugar ofsugar ofsugar sugar altogether you may use 3 3cups 3cups 3cups cups ot of 1 1 ght corn syrup but you youmust ; ) ou oumust oumust must also use 3 cups of sugarIT sugar sugarW W IT ITiy ! hy iy gel get 1 101 1of I at of and and bothers bOlhere bothere Iof I 01 of cr er or yo it " itcoot < rcook cook coot cookng cootng ng and ' ho 10 isehotd lSehold isehold proble ns ml wI tvl wIeTJ tvlen enyo eTJ en eTJyo enyo yo t , i cw\ cw can cwget \ get gel expert etpert e pert advice on II ti IIem tiem ( / cm em P : > PWrite Writs Wnle Write explar expla r i g gyo yo ir it " problem 10IllSS to 10 /IllSS IllSS Miss IllSSLnn MissLynn / MtssLnn Lnn Lynn ) CI Clambers CIambers Cambers ambers Western We.tern Wetern . l\ewspaper l ewspaper Aewspaper lewspaperUmon AewspaperUnion \ NewspaperUnion Umon Union 210 So th Ih Desptames Desplolnes Street StreetChicago StreetChicago StreetChicago Chicago IIIno 111no III 111 no s s Please Pl.ase Plase . enclose a astar astamped astanped star stamped stampedself Iped id/ id .elf elf self idaddressed .elfaddreued selfaddressed . / addressed addreued addreuedentelope addressedenielope cnielope entelope enielope enielopeor lor /or or loryour / foryour oryour your reply replyReloOled replyReieoeed replyRel6aa ReloOled Reieoeed d by Western Newfipaper New.poper Newpoper Newspaper . 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