| Show A meals with zest does meal after meal slip by unnoticed eaten only because it does away with hunger do your I 1 meals pull their punches so to speak look good have proper balance contrast in texture etc but still seem to lack something vital A dinner lunch or breakfast that lacks a sense of completeness is like a ham sandwich without mustard meat without seasoning fish without a tart sauce a pie without a fl aay crust the small things that do big things for menus are the relishes pickles jams and jellies which brings me to topic relishes such as pickles jellies conserves and preserves can supply that sense of completeness to a meal it if you use them with a thought to flavor affinity for chicken try strawberry or plum jam goose calls for spiced peach jam or apple jelly or orange ange and cherry jam or relish are tops with wit h bland duck spiced grape jam or gooseberry jams are musts wa with th beef just as mint or crabapple jelly are musts with lamb pair ott off that golden brown ham with plum jelly or horseradish horse radish mixed with grape jelly veal needs currant or blackberry jam if you cant get quince jelly try cranberry jelly with pork liver will be extra good with tomato relish bread and butter pickles makes 8 pints AT 42 large cucumbers 4 onions sliced 4 cups sugar I 1 quart vinegar 3 cups water 4 teaspoons celery seed 4 teaspoons mustard seed 0 1 teaspoons tur tameric cut cucumbers in V 14 inch slices soak with onions in strong salt water for 4 hours combine remaining 7 ingredients and bring to a boil add strained cucumber and onion slices bring to a boil again and boil 5 minutes pack into hot sterilized jars concord grapes are plentiful in the fall and make delicious jelly you can substitute corn syrup in this one concord grape jelly slakes makes 11 medium glasses 4 cups juice idt 7 cups sugar 4 bottle fruit pectin lynn lyna says the score card cantaloupe supplies for this year will be lighter because of curtailed production but watch your markets for the peaks of the season as supplies come in from california arizona georgia and south carolina recently a group of prepared cereals have had their whole 9 grain rain nutritive values restored or are now made from whole grains so watch labels when doing your buying the peach crop this year will be like last year one of the best according to present indications heavy shipments have already started coming in and production will climb up to about 50 million bushels a new high broilers and fryers will ue de abundant during these next few months so dont miss out on good tried fried chicken or crisply browned and broiled chicken young chickens are abundant now because of increased war poultry production canned foods will come in fewer I 1 sizes this fall and winter in the effort to cut down on use of tin your canning shelf concord grape jelly quince honey peach plum butter bread and butter pickles pickled peaches chill chili sauce recipes given L you will need about 3 pounds ol of grapes tor for tour four cups of juice wash and stem grapes and crush grapes add just enough water to keep from scorching bring to a boil and simmer 5 minutes strain juice through cheesecloth measure out 4 cups measure sugar and mix with juice bring to a boil over hottest fire stirring constantly bring to a full rolling boil and boil hard A 12 minute remove from fire skim and pour into hot sterilized jelly glasses paraffin at once note 2 cups of light corn syrup may be substituted in this recipe for two cups of sugar use 5 cups of sugar and 2 cups light corn syrup in the recipe for concord grape jelly peach and plum jam makes 8 small glasses 1 pound blue plums idt 1 pounds peaches 1 box powdered fruit pectin 4 vt cups sugar or 2 cups light corn syrup cups sugar peel and pit peaches chop finely pit plums and chop until fine add powdered pectin or pectin sugar and corn syrup mix we well and bring to a boil stirring constantly st bring to a full rolling boil and boil hard I 1 minute remove from heat and skim pour into hot sterilized glasses and seal nothing compares to the sweet spicy homelike home like smell of the making of chili sauce chill chili sauce makes 5 quarts I 1 gallon chopped peeled tomatoes 1 cup chopped onions 1 vt cups chopped green peppers 1 cup vinegar I 1 cup sugar 3 tablespoons salt 1 vi teaspoons ground allspice 2 tablespoons cinnamon 1 vt teaspoons cloves tie spices loosely in cheesecloth boil with vegetables until mixture is reduced to half its original quantity stirring all the while to prevent scorching add vinegar salt sugar and boil rapidly for 5 minutes pour into hot sterilized jars and seal immediately pickled peaches makes 8 pints 3 cups honey 3 cups vinegar 2 cups water 1 teaspoon salt 1 tablespoon whole cloves 2 sticks cinnamon 5 quarts peaches heat honey vinegar water and salt scald peaches remove skins and insert cloves place a few in the boiling syrup add cinnamon and cook until peaches are tender and acquire a slightly transparent look pack in sterilized jars cover with boiling syrup and seal what are arc your food problems cake making bread making pickles jams jellies children s lunches miss lynn chambers will be glad to give atte you expert addice on your particular problem if you write her explaining what you auant to know at western newspaper union south desplaines street chicago III please ilease enclose a stamped addressed envelope for your reply hei eased by western newspaper union |
