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Show SATURDAY, JUNE 30, 1951 THE JOURNAL Page HOUSEHOLD MEMOS 7 STAR DUST Garden Vegetables Always Ready hr Table If They Are Treated and Canned Properly Alan Ladd May Join Warners When Present Contract Ends By INEZ GERHARD By Lynn Chambers LADD is looking forward to day next year when his contract with Paramount ends. He expects to sign a contract for ten pictures to be made for Warner Brothers, but as if that were not enough to keep him leaping from saddle to fist-figday and night, he is starting a company of his own. Alan Ladd Enterprises will produce radio Use of Pressure Cooker Helps Assure Safety ALAN VEGETABLES BELONG to the group of foods, and this means that, to be canned with safety, they should be processed at high temperatures for a long period of time. The pressure cooker should be fitted with a rack at the bottom, a tight cover that will hold in the steam, a petcock and a pressure gauge that will give accurate temperature for processing. To use the cooker properly, place an inch or two of water in the bottom, and the filled jars on the rack. Prepare only enough jars to fill the cooker. Adjust the cover and fasten tightly. The petcock should be left open to release air in the cooker, for five to seven minutes. Then close the petcock and allow the shows and television programs, and temperature to come to the desired will also film Shadow Riders of amount. Start counting processing This the Yellowstone. novel by Les time only after the desired temperaan made such Savage impression ture is reached. on he Ladd the screen that bought When processing time is complete himself without even asking remove the cooker from the fire and rights his to studio the story for him. get let the pressure return to zero before removing the cover. Laurence Olivier and Vivien Remove jars from the cooker and Leigh, triumphant stars of the set on several thickness of cloth or current festival in Great Britg varinewspaper. If the are ain, doing something never ety is used, the lids should not be before attempted by an acting tightened or adjusted. Let these On team. alternate nights they cool in the upright position, away and Cleopatra as play Antony from a draft. Store in a cool, dark written by Shakespeare and by place. George Bernard Shaw. Shaws heroine is a young girl, ShakeLYNN "AYS: speares a mature and wily siren. Know These Canning Facts For Preserving Vegetables Ronald Colman and Benita have signed up for another year in The Salt may be added to the vegetaHalls of Ivy, an encouraging sign bles when theyre packed in jars, to all radio producers who believe or it may be added later when the is there a large and growing that vegetable is heated for serving. It audience for adult entertainment on may be omitted entirely for dietary the air. reasons. non-aci- d SHOPPER'S CORNER ht Prepare Canning Vegetables Correctly (See Directions Below) Processing Vegetables ITS EASY to bring the garden vegetables to the table, even in midwinter, if you put them into jars now. Then, when you want them, theyll be at your beck and call, providing menu a s inspiration well as nutritious food for the family. Canning is no problem if you organize the work properly and avoid doing too much in a half day or a whole day. Lack of efficiency causes food to spoil before you get it properly processed and causes loss all along the way. Do only as much as you can accomplish easily, and youll cut down opportunity for spoilage. Then, too, you can do another batch of foods the following day without e in the letting them over-matur- garden. Canning Day Menu Cold Baked Ham Potato Salad Green Beans, Crumbled Bacon Bread and Butter Sandwiches Pickles Melon Wedges with Lemon Beverage matoes which are acid, as well as all meat, poultry and fish, canned at home, should be boiled in an open vessel for at least 10 minutes before tasting or using. How to Select, Prepare Vegetables TENDER, YOUNG VEGETABLES give the best results when they are canned because they can be processed more readily, and their flavor is at peak. They should be washed very thoroughly in plenty of water to remove all dirt, as soil frequently contains bacteria which may cause spoilage. For washing, use a sink which can be stoppered, as it holds plenty of water, or a large basin or kettle. If you can spray the vegetables with water, this helps to get them clean. Use several changes of water, until it runs clear. If the vegetable is to be canned whole, its best to sort according to size, as this will give a better looking pack. It also helps during as processing, self-sealin- Never attempt to save an overripe vegetable by canning it. Usually there's too much damage done by the ripening to give you a good canned product. Vegetables will fall apart in the can if theyre overprocessed, so its wise to observe the desired time given. Canning a vegetable cannot improve it; canning is merely the means of preserving it for later use. The type of produce you can will determine the quality of the product to be used. Bubbles will often appear in a jar after it is removed from the pressure cooker. They will usually not be found after the jar cools, though a tight pack of food may show air bubbles. If storage room is too hot, the seal on the jars may be destroyed by causing expansion of the contents of the jar. Freezing and consequent thawing injure the flavor and texture of canned products. Beets should be precooked with about two inches of the top left on so they will not bleed too much and thus lose their red color. If the jar is defective, the vege table' requires and this is scarcely profitable as the vegetable would not stand up to processing the regular length of time. Flat, sour in vegetables is caused by using over-rip- e produce, or ald food to stand lowing the in the jars for too long before they are processed. Tomatoes are acid and may be canned easily by hot water bath, for this is hot enough to kill any bacteria which may be in them. Other vegetable are non-aciand need high heat as their bacteria are Try to estimate the amount of time required to prepare and process the vegetable, as well as the amount of produce youll have, so theres no trip necessary to the store to buy more jars while the vegetables wait, and probably spoil. There should be no time lost in the canning procedure, for spoilage may result, and certainly loss of food value, flavor and color. Its smart not to plan any other big jobs for the day you can, as best results come from devoting vegetalarger yourself exclusively to this particubles take slightly lar enterprise. Plan a simple dinlonger processner, and prepare in advance, if ing, and this possible, so that nothing except the would overcook slightest and most unexpected inthe smaller vegeterruptions can intervene. tables if placed in the same jars. Tomatoes, beets and carrots Wash, Scald Jars should be blanched by plunging into Before Using hot water, then dipped in cold for water. This shrinks the skins and food into Before packing jarto easier peeling. for make makes canning, check the jars or certain they do not have nicks Hot pack is usually preferred for cracks in them. Its especially im- vegetable canning because it portant to see that the rims of old shrinks the vegetable- before packjars are perfect, as a faulty rim ing, and make more fit in the jar. will prevent perfect sealing. To hot pack, cook the vegetable Jars to be used for hot bath or for a few minutes, according to the pressure cooker should be washed chart, before packing in the jars. in hot, soapy suds. Then they should Peas, corn and lima beans should be rinsed thoroughly to eliminate all be packed in the jars somewhat soap. Scald the jars with boiling loosely, and to within one inch of the water and invert on a clean, folded top, as they will swell during the cloth from which they are to be processing. Greens, such as spinach, used. kale and others, should also be Caps and lids are best prepared packed somewhat loosel;- to allow by placing in a shallow pan or bowl the heat during processing to penePrevent cloudiness in canned peas and by pouring boiling water over trate them properly. All other vegethem. Leave them in the container tables should be packed tightly so by using distilled water if the tap that the jar will be full, after proc- water is hard and has tdo man; until ready to use. tominerals in it. All Note: essing time is over. vegetables, except - pre-cooke- d, heat-resistin- g. By DOROTHY BARCLAY EARLY BIRD make of this on meat prices? What does your butcher make out of it? Not much the quick buck, yes, but at roll-bac- k prices not so many bucks, for his supply of meat is sold for less and much faster so DO you WHAT that theres noth- ing left by Saturday night! He cant help it. Its up to you to be an bird! This is the way is exthe roll-bac- k plained. Suppose your butcher can get 250 pounds of hamburger a week, for instance. Before roll-baclets say he can sell it at 69c a pound. At that price his supply will probably last till the last Saturday night straggler leaves the store, just before closing time. Okay but now how about next week? He gets his same amount 250 pounds, and he rolls back the price to 59c. How long is that supply going to last, do you think? Along about Thursday afternoon youll be out of luck, or at the end of a disappointed line of hamburger-hunters- ! early-in-the-we- k, Remember, its not your butchers fault. Hes making his supply last as well as he knows how, and selling it very reasonably. Dont take it out on him, poor fellow! Just be an early bird! It seems likely that meat will be in short supply until after June 30 when the present price control laws die. Congress, no doubt, will enact new ones and then clear up the confusion in the meat industry. Vivien Leigh, meanwhile, is the talk of Hollywood because of her brilliant performance in A Streetcar Named Desire. Not yet released, this tragic film is causing a sensation among the Hollywood big shots who have seen it. Paulette Goddard, Rosalind Rus- sell, Hume Cronyn, Gloria Swanson and Lillian Gish are just a few of the stars who will appear on a CBS dramatic series this Summer. Determined not to have a sumtop-flig- ht mer slump in radio entertainment, the Philip Morris Playhouse has put out a dragnet and snared popular plays as well as players for this MEAT THRIFT series. Wouldnt you be surprised to hear that just 5.6 per cent of your money John Barrymore Jr. has moved is spent on meat? Its true, acinto Aunt Ethels house so as to take to statistics! As a nation best advantage of her offer to coach cording meat-loverwe are more conhim for his biggest role to date. He of scious of meat buys than of many will be starred in The Big Night a suspense thriller for United Art- apparently unnecessary items which are just as regularly bought. Thats ists. where my money goes, we say when we leave the meat market. Abbott and Costello are going The statistics are revealing here, to film Jack and the Beantoo. This 5.6 per cent share of the stalk and Warner nations income amounts to about Brothers have bought the re235 million dollars a week, for 435 lease rights. This will be the million pounds of meat. That is the first venture into Technicolor for entire supply of veal, pork, lamb the comedians, and their first and mutton left for civilian contry at translating an immortal sumption after military needs are fairy tale into slapstick. Costello So every meat-nate- r has nearfilled. will be Jack, Abbott the magic-bea- n of meat a week three ly pounds salesman, and Buddy about 145 pounds per year per perBaer the giant. son. s, far-sight- ed Margaret Sheridan, star of The Thing, one of the great successes of the car, has turned lecturer. Color movies she made on box-offic- a e d flight with her husband last year accompany her talk on the evolution of culture. A group of college students were on the trip, and they invited Margaret, the air-lin- e hostess, to join them in their lessons. round-the-worl- And what meats are you buying for your three pounds a week? With prices high, as well known, its only for special occasion that you squander on steak or rib roast. For ordinary daily fare, your butcher has thriftier cuts in all the meats, and, cooperative fellow that he is, hell be happy to help you stretch that 5.6 per cent meat budget of yours. (Released by WNU Features.) |