Show 1 wlad dy dyt J f t J p t 1 j K r I y 5 y t. t Fill Those Bare Dare Spots in Canning Cupboards Set See R Recipes PI Below Blow Do Preserving Now LATE FRUITS AND VEGETABLES VEGETABLES BLES are now ready to be put up in jars whether you want to finish filling your own canning shelves or orlay orlay orlay lay in a supply J I P for holiday give Y u ing Good results I are not so 80 much mucha t a matter of talI talent tal tale 1 I ent b but t rather rathers s I of care given to toa toa a few lew s simple Imp I e Instructions Before finishing the canning have a plan in mind If It you need some whole fruits to complete I dessert plans then that's the thing to put up If It your relishes need a abit abit abit bit of rounding out then plan to put up a few jars of pickled peaches or orsome orsome orsome some vegetable pickles Jams and butters should come in for their share of ot attention too unless you already have enough spreads for tor mealtime and lunch boxes If It you want to give a few jars away as presents decide how many you'll need and go to work with these recipes you'll treasure after trying once Pear Fear and Peach reach Jam Makes lakes 8 ounce C glasses classes 2 cups finely chopped pears 1 cups finely chopped chapped peaches 1 box powdered pectin 44 cups sugar Add powdered pectin and sugar to the chopped pears and chopped peaches Mix well Heat to boiling bolling stirring constantly When a full rolling boil is reached bon boll for 1 minute Remove from heat and skim Seal in hot sterilized glasses Pickled Watermelon Rind Makes lakes 5 pints Cut off oU all the green rind and pink part of the watermelon then cut the white rind into small cubes about inch 1 in size Cover with hot water Parboil until it can be pierced with a fork but be careful not to let it get soft For or 20 cups of rind make the following syrup 7 I cups sugar 2 cups vinegar vinegary i y teaspoon oil of cloves JS 4 teaspoon oil of cinnamon When the rind has been parboiled drain off the water bring the syrup to boiling point then pour over the rind Let this stand in the kettle overnight In the morning drain off oU the syrup reheat re- re reheat re reo heat it and pour it back Next morning do the same The third morning h he heat e a t both the rind and syrup and seal in jars Using the oil oU of cinnamon and cloves keeps the cubes clear and almost trans parent Pickled reaches Peaches Makes l about 3 S quarts 6 CI pounds about 20 peaches medium medium medium me me- else aile 4 cups sugarS sugar 2 S cups vinegar 4 three-Inch three sticks cinnamon 1 piece whole holo ginger p pJ 3 S tablespoons whole cloves Select ripe fir firm peaches Scald peel cut in halves and remove pits or leave whole as desired Peel just enough fruit to be cooked a at atone atone one time to prevent browning of fruit Combine sugar ugar and vinegar LYNN I CHAMBERS CHAMBERS' MENU Broiled Lamb Patties Mint Jelly Peas and Crumbled Bacon in Mashed Potato Nests Heated Rolls Beet Deet Salad Pear and Peach Jam Orange Tapioca Pudding Spice Cookies Beverage Recipe Given and bring to boll boil Add spices tied loosely In hi a cheesecloth bag and boll boil 5 minutes Add peaches enough to fill 1111 one jar Simmer gently just until tender Pack while hot into sterilized jars covering fruit with syrup Seal at once Bread Dread and Butter Dutter Pickles 6 quarts sliced medium cu en- cumbers 1 cup salt 6 onions sliced medium Combine and allow to stand for tor three hours Drain I 14 quarts vinegar 6 cups sugar Vt 4 cup cap mustard seed 1 tablespoon celery seed fi iii to M H teaspoon cayenne pepper pep per Combine seasonings and vinegar Boil Boll Add cucumbers and onions Heat to simmering Be careful to avoid boiling bolling as that makes pickles soft Pack hot in clean jars and seal immediately Pear Fear and Plum Flam Jam Makes 8 ounce G-ounce glasses 3 44 caps cups prepared fruit 4 44 cups caps sugar 1 box powdered fruit pectin To prepare the fruit Peel and core about 1 IH pounds fully tuny ripe pears Chop very fine or grind Pit do not peel about 1 V pounds fully tuny ripe plums lira rl Iran Cut in a small m l pieces and chop I Add V cup cupl l l water bring to toa it a boll boil and simmer simmer sim mer covered 5 minutes Combine Com Come blue bine fruits and measure 3 cups into a large sauce saucepan an TO MAKE MARE THE TUE JAM I Measure sugar ugar and set aside Place saucepan holding fruit over high heat Add powdered fruit pectin and stir sUr until mixture comes to a hard boll boil At once stir sUr in sugar Bring to a full rolling boil and boil hard 1 minute stirring constantly Remove from heat skim ladle quickly into glasses Paraffin at once Peach and Plum Flam Jam Makes 1 12 6 ounce glasses 4 cups caps prepared fruit H 74 cups sugar 1 bottle fruit pectin To prepare the fruit Peel and pit about 1 pounds soft ripe peaches Grind or chop very fine tine Pit do donot donot donot i not peel about 1 pound fully tuny ripe plums Cut in small pieces and chop Combine fruits and measure 4 44 cups into a very largo large sauce sauce- pan TO MAKE 1 Tin TIlE JAM add sugar to fruit in saucepan and mix well Place over high heat bring to a atun full tun rolling bon boll and boU boil hard bard 1 minute stirring constantly Remove from heat and at once stir in bottled fruit pectin Then stir and skim by turns for tor 5 0 minutes to cool slightly to prevent floating fruit trulL Ladle quickly into glasses classes Paraffin at once The quality of legume and grass silage can be improved by y letting the green material partially wilt before putting it into the silo and by adding 60 pounds of molasses or pounds of ground shelled corn com or pounds of ground ear corn com to each ton as the silo is filled Coal of the basin largest largo large est fuel source in South Korea is poor anthracite hard to burn bum unless un tin less mixed with bituminous but its it use reduces expensive imports of other fuels Pruning and dormant spraying staying of trees and and shrubs may be done doney is fa time when the theor temperature any anytime y 45 degrees or higher f typical raindrop shape Is la lafree The by air pressure The raindrop produced would be a sphere If it were floating free tree in space or orI falling failing in a vacuum I i is believed to have Bowling Dowling early origInated as a rite among Christians in Germany |