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Show LI VI N OUT PREVENTING CHILD ACCIDENTS OF THE i' .ij l.: f. f-- f SR y, I I ffa Homo Gardener ..'41 !..: 'V i!'i t ):1 j i'oJ V. C ftl t V 4i4 tet a W.aJ .it ft J 4 I . li r S P " .J , . F-- ' icl , i .!. ;r IW1 SV jP Si. Si' ts.i j '!' '1 4 a J J .!- fS ft ixt bxjii .i tf ! 7c i s!f t4 fiPaw I fd usjh a jc l) sfeS f iss f a i,t (fi Mt, r.s w 4 i I if , .4 fa it ij t .( ' ! I',.-- , i n!' .'' ! ft' ,4 1 fsft'i1 f,J r.v'!' .j 1....." T;?. f ,4 f t t jti f.if'if pg.1 J SECTION daws county cimn. septodcii n. isu Plum Dandy Recipes For The Plum By DONETA C,A Till Ten lusic, easy to follow recipes made from vegetable juices. Add other juices and spices to these for different tastes. RIM A person liv ine in ancient England w ho poAWvwrJ the sum of L I OO.om) was called a plum." TODAY TLl M refers lo a Mime fruil of the drupe family, a relative of the cherry and peach, that grow in abundance in the foothill or by some of the older home in the valley. Hum are not ihe fruit of the wealthy. Tbe tree or bushc grow easily with little or no cultivation. Plum are productive plant. Usually there i an execs amount of fruit in every home garden. All varictic are excellent for jetties and jam. The more tart, imall plum like the Potowatomic jell rapidly and the taMe is super. PLt.M juice combines well with berry' fruit in jam. COMBINE IN large kettle: cook oxer km- heal for I hour. Press through a fine iec. Cook for 2 hour longer or until thuk enough to rounJ up on a spoon. Stir ficqucntly. Remove garlic. Seal in hot sterilized jar and process in water hath canncr for 45 minute. For pizza sauce or spaghetti sauce. aJJ tsp. oregano. V: tsp. garlic salt. tsp, onion salt. 2 Tbsp. oil. v tsp. basil leaves to the strained juice. - PLUM RASPBERRY JAM 3 pounds (5 c.) ground plums or plum juice I 10-o- z. pkg. frozen raspberries 5 cups sugar CHOP PLlMS and combine with fruit and sugar in a 5 or 6 quart heavy pan. Bring to a rolling boil and reduce heat and simmer until thick, about 40 minutes. Stir occasionally to prevent sticking. Pour into hot sterilized jars and seal. CHIU SAUCE A dozen medium tomatoes cup vinegar I stick cinnamon tsp. celery seed 1 Tbsp. chopped onion V: cup sugar I ': tsp. salt Dash of pepper I PLUM CONSERVE 8 cups plums V tsp. salt 4 cups sugar 2 cups light corn syrup 1 (3 inch) stick cinnamon I cup chopped seedless raisins 1 large orange PIT AND quarter plums. Add salt, sugar, corn syrup, cinnamon and raisins. Peel orange; cut away white membrane from peel and pulp. Cut peel and pulp in small pieces. Add to plums. Bring to boil, stirring occasionally. Reduce heat and simmer I hour, stirring occasionally until mixture thickens. Skim and cool five minutes. Cover nuts with boiling water. Soak three minutes. Drain and cover with cold water. Drain again; chop and add to plum mixture. Remove cinnamon. Pour into hot sterilized glasses and seal. ANOTHER recipe that can be used for all plums is a sweet pickled dish. QUARTER AND peel tomatoes. Combine vinegar, cloves, cinnamon and celery seed in a saucepan. Bring to a boil. Combine tomatoes, onions, sugar, pepper and salt in a kettle and cook for 30 minutes, stirring frequently. Strain vinegar mixture and discard spices. Add spiced vinegar to tomato mixture and cook for 15 minutes. Seal in jars and process in boiling water bath for 5 minutes. CUMCUMBER RELISH 4 quarts ground cucumbers with seeds but not skins nr t .: 1 1 quart vinegar oz. stick cinnamon 2 oz. ground cloves BOIL THE sugar and vinegar with the cinnamon for five minutes and then add the plums, a few at a time with one or two whole cloves for each plum. When they are done enough to prick easily with a fork, take them out and place in ajar while the others cook. Boil the syrup down to one half the original quantity and pour it over the plums. Seal. The large purple plum varieties can be juiced in a commercial steamer. The finished product resembles grape juice very closely. It can be combined with commercial soft drinks, lemonade or powdered punches for a good drink. Sessions plums that are an old Utah tradition work well juiced. 1 2 PURPLE plums that are finely mashed, skins included, are an inexpensive source of fruit leather. Green gage plums can be made into a sauce and used in cakes or cookies that call for applesauce. A GREEN gage set salad is especially good. Serve this dish soon after it sets up. The flavor deteriorates rapidly if it sets in the fridge for very long. GREEN GAGE PLUM SALAD 1 (1 lb. 4 oz.) can of green gage plums or 21 h cups stewed plums or 2Vi cups sliced fresh plums 1 (3 oz.) pkg. lemon flavor gelatin Juice of 1 lemon Vi tsp. salt 3A cup slivered toasted almonds DRAIN JUICE from plums ; add water to make 2 cups liquid. Heat to boiling and pour over gelatin. Add lemon juice and salt; stir to dissolve. Cool until thickened. Pour 2 Tablespoons gelatin into 6 baking cups or individual molds or use the equivalent amount in one large mold. Chill until firm. Chill remaining gelatin until syrupy. Fold plums and almonds into the syrupy gelatin leaving enough gelatin to spoon over the top. Chill until firm. Serve in lettuce cups with dressing. salad can be made by A good fresh fruit three-in-on- e red or of melon, purple plums and alternating slices fresh peaches. Add a few green grapes to the center of the arrangement for contrast. " Here are ten basic, easy to follow relish, sauce and vegetable juice recipes. Add to the ingredients other vegetables and spices for different tastes or to use up what is on hand. They all keep well if they are properly processed in a cold pack cooker. Large families might want to store the finished product in a large glass bottle in the refrigerator. Relishes will keep indefinitely in a tightly covered glass jar under refrigeration. BASIC VEGETABLE JUICE 4 quarts peeled, chopped tomatoes 3 cups chopped onions 2 cups chopped carrots 2 cups cut-u- p celery. 1 Vi cup cut up green pepper and the same amount of red pepper COMBINE ALL ingredients and cook until tender. Press through a fine sieve or commercial juicer. Hot pack in jars and process in a boiling water pack for 35 to 40 minutes. Other vegetables can be added to this basic recipe keeping in mind balance of flavors and coloring. CHOW CHOW heads cabbage green peppers chopped onions stalks celery 1 Tbsp. ground cloves 2 Tbsp. allspice 2 Tbsp. mustard seed 1 quart vinegar PLACE SPICES in a muslin bag. Chop all ingredients and sprinkle salt over them. Let set for 20 minutes. Drain. Combine all ingredients and let stand for 1 hour. Some recipes say you can pack the chow chow uncooked in hot sterilized jars. Other recipes say to simmer slowly for several hours. 2 4 3 2 GREEN BEANS, lima beans, carrots, cauliflower, com can be added to the above recipe. Tumeric, removed 2 quarts ground onions 2 cups ground sweet peppers 4 Tbsp. salt tsp. mustard seed V tsp. ground cloves 1 Vi tsp. tumeric 1 tsp. celery seed 6 cups vinegar 6 cups sugar (or less) 1 A 1 SWEET PICKLED PLUMS 8 pounds fruit 4 pounds sugar tsp, whole cloves ground ginger, celery seed in the amount of one teaspoon each can be included in the spice sack. Some people add as much as 3 cups sugar. Some include 2 Tbsp. of tabasco sauce. PEPPER RELISH 6 green bell peppers 6 red bell peppers 6 large onions, peeled 1 DRAIN GROUND vegetables. Add salt. Place in large saucepan. Add remaining ingredients. Bring to a boil and simmer for 20 minutes. Pack into hot sterilized jars cup sugar and seal. 2 Tbsp. salt tsp. celery seed cups cider vinegar REMOVE SEEDS, pith and stems from peppers. Chop the ingredients with a medium slice. Cover with boiling water and let stand 5 minutes; drain well. Add the sugar, salt, celery seed and vinegar. Bring to the boiling point and let boil 20 minutes. Seal in hot sterilized jars. 1 1 Vi BARBECUE SAUCE cup salad oil 2 Tbsp. soy sauce 1 tsp. Worcestershire sauce 1 tsp. garlic powder Freshly ground black pepper to taste 'A COMBINE ingredients and pour over meat and marinate in refrigerator, turning occasionally. Marinate roasts 24 to 48 hours; steaks, 4 hours; salmon or chicken 2 hours. Use also as a basting sauce. MEXICAN TOMATO & GREEN CHILE SAUCE This is a good, not too hot topping for Mexican foods 6 medium sized tomatoes Vi cup thinly sliced or diced green chiles 13 cup minced onion 1 tsp. salt Minced, canned or fresh jalapeno chiles to taste. PEEL AND finely chope the tomatoes. Mix with the California green chiles, onion, salt and jalapeno. About 1 jalapeno to each cup of sauce will make it very hot. TOMATO PASTE 8 quarts peeled chopped tomatoes 1 Vi cups chopped sweet red peppers 2 bay leaves 1 I Tbsp. salt clove garlic (optional) GREEN TOMATO RELISH large onion 5 medium green tomatoes 1 medium green pepper 1 medium carrot 1 stalk celery 1 small cucumber 2 Tbsp. salt 1 Vi cup sugar 3A tsp. mustard seed 'A tsp. tumeric 1 cup cider vinegar Vi cup water 1 WASH AND prepare vegetables to process in an electric blender. Blend each vegetable, covering with water to blend. Place in colander to drain. Place in bowl and sprinkle with salt. Let stand overnight. Rinse and drain. Place in large saucepan. Combine remaining ingredients; pour over vegetable mixture. Boil and then simmer for 3 minutes. Seal in hot sterilized jars. HAMBURGER RELISH green tomatoes 4 large onions 4 red peppers 2 Tbsp. salt 2 cups vinegar 2 cups sugar 1 tsp. mustard seed 1 Vi tsp. celery seed 12 CUT TOMATOES in fourths. Peel onions and cut into fourths. Cut peppers in half and remove seeds and pith. Grind vegetables. Place in a large kettle with salt and vinegar and bring to a boil, cooking for 30 minutes. Add mustard seed, celery seed and sugar. Cook for 7 minutes longer. Place in hot jars and seal. |