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Show gur ue;Se it nam Mil I IF YOU like a bit of fragrance and spice In your tea, mix It with a bit of grated orange rind. Storing near a box of cloves In your cupboard also helps. Keep flour seasoned with salt and pepper In a canister near your range and you'll be able to do a quick seasoned dipping job for meats before frying. Grease your Urge muffin tins and use these for an easy way of baking tomatoes, apples, green peppers and large stuffed onions. Use hot blade when cutting j I THIS WEEK'S RECIPE Cherry-Raspberry Jam (Makes 8 6-ounce glasses) 2 cup pitted red cherries 2 cups raspberries 4 cups sugar Crush cherries lightly with a small amount of water and cook gently until skins are tender. Add raspberries and cook until mixture begins to thicken. Add sugar, and cook quickly, . stirring constantly until mixture is thick. Pour Into sterile glasses and seal. fresh bread, a wet blade when cutting cut-ting cake and a very thin, sharp blade when slicing ice box cookie dough. Leftover fruit Juices used when soaking dried fruits before cooking imparts delicious flavor to them. Toss those large outer leaves of lettuce into the soup, Just before serving to let them soak up the excess fat. Baking powder biscuits make good snacks when split, buttered and topped with a thin slice of tomato. Top this with processed cheese and bits of cooked bacon. Broil until cheese melts. Apricot nectar along with orange and lemon juice makes a delightfully delight-fully refreshing beverage when served over chipped ice. Add a bit of corn syrup if sweeter drink is desired. |