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Show hi - I Msmm Preserves, Relishes Add Appetite Appeal To Ordinary Menus T-vON'T FEEL LIKE making a " special dinner? Then serve an attractive relish tray of jellies or preserves and an assortment of pickles! Many families wouldn't think of sitting down to a meal, even a simple breakfast break-fast or lunch, withqut having some home canned relishes or preserves on the . table. Their color, flavors and textures add Equipment for jelly making includes Items pictured above: large saucepan or kettle, large wooden spoon, watch or clock with a second hand, pot holders, hold-ers, ladle, small dish and metal spoon, glasses, tray, tea pot, tablespoon, and jars with covers. cov-ers. Lynn Chambers' Menu Meat Stuffed Peppers Tomato Sauce Molded Pear-Cherry Salad Biscuits Currant-Raspberry Jam Brownies a la Mode Beverage Recipe Given cool slightly, to prevent floating fruit. Ladel quickly into glasses. Paraffin at once. Rose-Petal Jam (Makes 3 6-ounce glasses) 2 cups red rose petals 2 enps hot water so much interest to a meal that many homemakers feel they're well worth the effort of canning. JUST AS IN canning, equipment should be assembled and prepared for working efficiency. If you do canning of these foods in large quantity, you'll certainly want to enlist aid in preparing berries, fruit and vegetables. Speed is not so essential as in canning or freezing, freez-ing, but the sooner foods are cooked and put in their sterile jars, the more enjoyable will be the job. Grape Conserve 4 cups prepared fruit 1 tablespoon grated lemon rind V cup lemon juice 7 cups sugar H pound seeded raisins 1 cup finely chopped nut meats Xi. hnttlp fruit, nontiti TO PREPARE THE FRUIT: Slip skins from about 3 pounds fully ripe grapes. Bring pulp to a boil and simmer, covered, 5 min- 2 cups sugar 2 tablespoons strained honey 1 tablespoon lemon juice To measure washed petals, pack tightly without bruising. Cut with scissors into Yi" strips; discard utes. Sieve to remove seeds. Chop or grind skins and add to pulp. Measure Meas-ure 4 cups into a very large saucepan. (I f wild graces. tough base. Add water; cover, and boil 10 minutes. Drain (reserve petals) ; combine com-bine liquid with sugar and Malagas, or other tight-skinned grapes are used, stem, crush, and simmer with lk cup water 30 minutes. min-utes. Sieve and measure). Grate the rind from 2 medium-sized lemons. lem-ons. Measure 1 tablespoon into saucepan with grapes. Squeeze the juice from 2 lemons and add Yi cup to fruit. TO MAKE THE CONSERVE: Add sugar, raisins, and nut meats to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. ' Remove Re-move from heat and at once stir in bottled fruit pectin. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Paraffin at once. Currant and Raspberry Jam (Makes 11 6-ounce glasses) i'A cups prepared fruit 7 cups sugar bottle fruit pectin TO PREPARE THE FRUIT: Stem and crush thoroughly about 1 quart fully ripe red currants. Crush thoroughly about 1 quart fully ripe red raspberries. Combine Com-bine fruits. (If desired, sieve half of pulp to remove some of seeds.) To make the jam: Add sugar to fruit in saucepan and mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Remove Re-move from heat and at once stir in bottled fruit pectin. Then stir and skim by turns for 5 minutes to honey. Simmer, uncovered, 5 minutes; min-utes; add petals; simmer, covered, over very low heat 40 minutes; stir occasionally. Add lemon juice; simmer, covered, 30 minutes; stir occasionally. Cool 5 minutes. Pour into scalded jelly glasses to within with-in Vi inch of top. Cover at once with 16 inch hot paraffin. Mustard Pickles 20 medium cucumbers, sliced 1 quart tiny onions 2 small heads cauliflower, cut in pieces Z quarts green tomatoes, cut in pieces 6 green peppers, diced 1 enp salt 8 cups sugar pound (1M cups) dry mustard mus-tard 1 cup flour ounce turmeric 1 quart vinegar 1 quart water Place vegetables in separate containers and sprinkle the salt over them. Let stand overnight. Mix sugar, mustard, flour and turmeric, add vinegar and water, and heat to boiling. Add vegetables vegeta-bles and cook until they are tender and sauce has thickened. Seal in clean, hot jars. Mixed Pickles 2 cups pickling onions 1 quart small cucumbers cup white mustard seed Hi cups sugar 2 tablespoons celery seed 5 cups cider vinegar 5 tablespoons salt 2 cups broken cauliflower 2 cups small carrots 2 red peppers, cut in strips 2 cups celery, cut in 2-inch lengths Soak onions and cucumbers separately sep-arately for 24 hours in brine, made in the proportion of 1 cup salt per gallon of water. Remove from the brine, soak in clear, cold water for 2 hours, and drain. Add solution of spices, salt, and sugar and vinegar vine-gar and let stand overnight, in a covered container. Drain off vinegar, vine-gar, heat it and add remaining vegetables (carrots may be sliced in two lengthwise if they are not tiny). Simmer for 15 minutes, or until the vegetables are tender. Remove from the heat, add cucumbers cucum-bers and onions, and fill clean, hot jars. Seal at once. If you oil the fish instead of the pan, chances are that the fish will not stick to the pan so readily. A bit of flour or cornmeal on the fish after oiling helps prevent it from sticking, too. To make cracker crumbs easily, place the crackers in a sack and push the rolling pin over them. Pour out of sack into a jar for keeping on shelf. When making croquettes, they will handle more easily and taste better if made several hours in advance ad-vance of frying. Chill thoroughly. Preserves, jellies and conserves con-serves add much to the delight of meals. They have the additional addi-tional advantage of being easy to prepare and offer little chance of spoilage because of their high sugar content. LYNN SAYS: Use these Kitchen Tips To Make Cooking Easier To remove pecan meats whole from their shells, soak the nuts for several hours in one quart of water with one tablespoon salt. Nuts will frequently crack in the hands and meats come out whole. Use a potato peeler to shave a bar of bitter chocolate to make chocolate curls for garnishing cakes or pies. Chocolate should be fresh and somewhat soft or you will get grated chocolate. |