WOMEN AND THE HOME

Worth Preserving

HELEN G. CAMPBELL September 15 1934
WOMEN AND THE HOME

Worth Preserving

HELEN G. CAMPBELL September 15 1934

Worth Preserving

WOMEN AND THE HOME

HELEN G. CAMPBELL

JAMS

IF THERE is a new and better way of doing things, most housekeepers are all for it. And even those who still use their grandmother’s cook book like to collect new recipes, particularly if they are just a bit out of the ordinary.

Right now is a good time to put your mind and your hands to the achievement of novel flavors for your jam cupboard. Goodness knows, the fruit stores at this season are enough to inspire any woman.

No doubt there are many old favorites in your repertoire. Make them by all means, but add something different to your shelves, something you've never tried before. Nothing like that to keep your interest up, and you won’t have to listen to your family muttering about "the same old thing.” Put two or three fresh fruits together, add raisins or nuts or ginger to some, and you have a variety of butters and conserves and marmalades to delight many homekeeping hearts.

Select ingredients with an eye to go&;xl quality, then wash carefully and prepare according to the kind of product you are after. It is wise to make rather small quantities at a time, for you are apt to get lx tter color and flavor and there is not so much danger of boiling over. Cook rapidly and take care to prevent scorching.

The trouble with many old-fashioned jams is that they are overswtet and cooked to death. 1 think you’ll like the modern short Ixiil method better for that reason, and the fact that it's so much less lx.)ther. Besides, it's a safe, sure, quick way, and even the amateur can count on fine fresh flavor and good consistency the first time, too. Ability and willingness to follow the reeijx4 are more important than hard-earned experience when you are using commercial pectin the modem product which makes jam and jelly making easy. Projx>rtions and procedurehave been painstakingly worked out for the recipes which come with each bottle or package, and it won’t do to make any changes in either. "Oh, there’s too much sugar," you may think, but go on and try it, just as it is; you will lind it will work out successfully. There is no evaporation of the juice, as you lx>il just one minute and, therefore, you have a larger batch to sweeten. That’s the explanation.

While still hot, pour the mixture, whatever it may be, into clean scalded glasses or jars to within about inch from the top. Cover at once with a thin coating of melted paraflin. Let stand until cold, then pour on another layer of the wax, taking care that the edges are well sealed with it.

Good providers are stocking their cupboards with preserves from all the delicious fruits which September oilers.

Damson Plum Conserve

2 Pounds of damson plums 3 Cupfuls of sugar

1 Orange Cupful of broken

2 Cupfuls of water walnut meats

12 Cupful of raisins

Remove the stones from the plums and put them through the food chopper or cut into small pieces. Chop the orange, add the water and simmer for twenty minutes. Add the plums and raisins, and cook until about half of the liquid lias evaporated. Add the sugar and boil until the mixture is thick enough to pile up on a spoon, stirring to prevent scorching. Add the nuts and pour the mixture into hot sterilized glasses. Cover with a layer of melted paraffin, and when c(x>l put paper or metal tops on the glasses, label and store in a cool place.

Crab Apple Jam

4 Pounds of crab apples 5 Cupfuls of sugar

4 Tart apples 2 Cupfuls of water

Peel the crab apples, cut in quarters and remove the Core. Put the peelings and trimmings in a kettle with the quartered tart apples, add the water and cook until the fruit is soft. Strain and pour the juice over the quartered crab apples. Add the sugar and cook until the mixture is thick. Pour into hot, sterilized jars and cover with a layer of melted paraffin. Cool, cover with paper or metal tops, label and store in a cool place.

Delicious Pear Conserve

8 Cupfuls of diced pears 5.’ _> Cupfuls of sugar 2 Tablespoon fuis of powdered ginger

1 Lemon

1 Cupful of canned shredded pineapple 1 Cupful of almonds

Peel and core the pears and cut into small dice, add the sugar and the powdered ginger, mix and allow to stand for two hours. Bring to boiling point and boil rapidly for about fifteen minutes or until the fruit begins to look clear. Add the lemon which has been chopped finely or put through the food chopper, and the shredded pineapple, and boil for approximately half an hour or until the mixture is thick. Add the nuts, which have been blanched and coarsely chopped, and pour into hot, sterilized glasses. Cover with a layer of melted paraffin and, when cool, with metal or paper covers. Label and store in a cool place.

Quince and Apple Marmalade

Wash the quinces, pare and cut into small pieces. Place in a kettle, add water to cover and cook until soft. Combine with an equal measure of diced tart apples. Measure and add two-thirds as much sugar as there is fruit. Cook for about twenty-five minutes or until the mixture is thick and clear. Turn into hot sterilized glasses, and cover with a

Director, The Chatelaine Institute

layer of melted paraffin. When cool cover with paper or metal tops, label the glasses and store in a cool place.

PICKLES

I'M ALWAYS glad when September comes. It brings such an array of good things to eat, and every kitchen I go into is full of spicey, old-timey odors. It’s pickling season !

There is bustling activity among housekeepers; even those bachelor girls who can boast a tiny stove and a shelf or two are at it. For although commercially prepared pickles offer a wide range of fine flavors, there are some that can be prepared only by your own hands. Pickled peaches, spiced grapes, apple chutney, for example. Now, when fruit and vegetables are plentiful and inexpensive, why not turn them into a variety of delicious relishes to give zest to next winter’s meals?

As in most cooking, success depends a good deal on good ingredients. Select firm fruit or vegetables, without blemish and as fresh as possible. If you can gather them from your own garden, all the better. Vinegar should be high-grade for much depends on it, and spices should be pure. It doesn’t pay to use old spices which have stood for months on your shelves in containers which are not air-tight; much of the volatile oils have been lost, and your pickles will not have that fine piquant flavor you look for.

Any products which you are using wfiole—peaches, beans, cucumbers and so on—had better be graded for uniformity of size. But, of course, this is not necessary if you are making a catsup or something of that sort. And, although the salt and acid in the pickles help to preserve as well as flavor them, I would advise you to take some precautions in the sealing. Sterilize the containers and keep them airtight for most varieties. It is not necessary to buy new jars: use those you have on hand but choose a suitable size and convenient shapethose with a good wide opening for pickles In large pieces.

As for variety: In the vegetable line there is unlimited choice—tomatoes, green and red; cucumbers, small and ripe; cauliflower; onions; beets; beans; corn; peppers and lots more which you can use in different combinations. Plums, peaches, pears, apples, crab apples, watermelon rind and other fruits in season offer many possibilities for spicy accompaniments to the meat course later in the season.

These recipes include some old and some new ones, but they’re all worth trying. I hope you like them.

13 or 14Tart Apples 3 Green peppers 1 Onion

114 Cupfuls of seeded raisins

1 Tabiespoonful of salt 1} ■> Cupfuls of sugar 3 Cupfuls of vinegar Giated rind of one lemon

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11 j Tablcsptxmfuls of ground

ginger

¡ 2 Teaspoonful of cayenne pepper

3 Cupfuls of vinegar

1} 2 Cupfuls of tart grape jellyjuice of four lemons Grated rind of one Lemon

Peel and core the apples, remove the stems and seeds from the peppers, jx*el the onion, and put all. with the raisins, through the food chopper. Place in a large saucepan I and add the remaining ingredients. Bring to boiling point gradually and simmer for about one hour or until the mixture is quite thick, stirring to prevent scorching. Turn into hot sterilized jars and seal.

Ripe Cucumber Rings

Pare large yellow cucumbers and cut in half-inch slices. Place in salt water (quartercupful of salt to one quart of water) and allow to soak over night. Drain, add fresh j water and cook for twenty minutes. Drain again and cover with the following syrup:

4 Cupfuls of sugar 2 Cupfuls of water

1 Lemon, thinly sliced 1 Tablespoonful of ground cinnamon

1 Teaspoonful of ground cloves

1 Teaspoonful of ground allspice

2 Cupfuls of vinegar

Combine the above ingredients, bring to ! a boil and l>oil for ten minutes. Add the drained cucumber rings and cook until I clear. Turn into hot, sterilized jars and seal.

Harvest Relish

2 Quarts of green tomatoes 1 Quart of ripe tomatoes

12 1 lead of cabbage

3 Green peppers 3 Red peppers

3 Stalks of celery 3 Large onions 1 Large cucumber ' Cupful of salt 1 Cupfuls of brown sugar 1 Teaspoonful of mustard

1 Teaspoonful of paprika 3 Pints of mild vinegar

Remove the stems and seeds from the peppers, peel the onions and the cucumber, wash all the vegetables and chop finely. Place the chopped vegetables in a large kettle in layers, sprinkling the salt between the layers. Cover and allow to stand over night. Drain, pressing out all the liquid. Add the sugar, mustard, paprika and vinegar, and simmer for about one hour or until the mixture is transparent. Turn into hot sterilized jars and seal.

Pickled Peaches

About four quarts of peaches

2 Pounds of white sugar 2 Cupfuls of vinegar

' > Ounce of stick cinnamon )i Ounce of whole cloves 12 Ounce of whole allspice

Choose firm, ripe [teaches, dip quickly into hot water and remove the skins. Mix the remaining ingredients and boil together for five minutes. Drop the [teaches, a few at a time into the boiling syrup and cook rapidly until they are clear and tender. Pack in hot sterilized jars, fill with the hot syrup and seal.

FRUIT JUICES

PILLS AND POTIONS went out of fashion when fruit juices came in. Not that there is anything new about them or that they are a cure for all our ills. But they do possess tonic qualities which entitle them to a place in one’s diet throughout the year.

Some varieties are available at any season. The juice of citrous fruits, canned grape-

fruit juice, pineapple and tomato juice, bottled grape juice and the liquid from canned fruits, give quite a choice. Nevertheless, you may like to “do up” a few jars or bottles for yourself to bring summer freshness and flavor to midwinter menus.

You may serve fruit juices at any time— in beverages, set with gelatine for salads and desserts, as pudding, sauces, or in the form of clear, sparkling jellies of your own making. Then you can always have a change in the morning appetizer; you have something on hand to baste ham slices or a whole j baked ham when you want to give it a delicious fruity flavor; you’re ready, in fact, to give novelty and refreshing tang to many dishes.

It is too late now for the earlier fruits. | but there are still plums, blueberries, grapes —and apples for cider.

Prepare the fruit carefully, add enough water to prevent burning and cook until tender. Pour the pulp and juice into a jelly I bag and let it drip without squeezing if you I want a crystal-clear product. Add sugar if I desired and heat until dissolved, then pour 1 into sterilized jars. Partially seal and process in a hot water bath according to directions. Complete the seal and store in a cool, dark place.

Tomato juice may be prepared now; may be seasoned and made ready for your tomato cocktail when you want it.

Jelly making is simple if you use commercial pectin and follow the recipe exactly | —no cutting down on the sugar, or boiling j just a minute longer for good measure. The I first stage is the extraction of the juice from J the fruit, then the addition of the other ingredients as directed.

All the juicy fruits now in season can be enjoyed months hence, and your menus will be just that much more interesting and healthful.

Grape Juice

8 Quarts of grapes 1 Pint of water Sugar if desired

Wash and crush the grapes and add the water. Place the vessel containing the grapes over another vessel of hot water and steam until tender. Pour the fruit into a j jelly bag and allow it to drip over night. In the morning, carefully pour the juice from the sediment and strain into bottles. Partially seal and place the containers in a heat-controlled oven which has been heated to 275 degrees Fahr. Heat for forty-five minutes. Remove from the oven, complete , the seal and allow to cool. If desired, onej quarter cupful of sugar may be added to each quart of juice before pouring into the container.

Elderberry Jelly

About four pounds of ripe elderberries 7 ' i Cupfuls of sugar } 2 Cupful of strained lemon juice 1 Cupful of liquid pectin

Wash the elderberries and remove the l larger stems, place in a kettle and crush. Heat gently to boiling point, cover and simmer for fifteen minutes. Pour into a jelly bag and allow to drip. Measure the juice—there should be 312 cupfuls—and the sugar into a large saucepan, add the j lemon juice and mix. Bring to a boil over a j hot fire and immediately add the pectin, j stirring constantly. Bring to a full rolling j boil and boil for half a minute. Remove j from the heat, skim and pour at once into ! hot, sterile jelly glasses. Cover with a thin { layer of melted paraffin and allow to cool. ! Cover the tops with metal or paper covers, label and store in a cool place. These amounts make about twelve eight-ounce glasses.

Canned Tomato Juice

Wash ripe tomatoes, cut into pieces and cook until soft. Strain through a fine sieve ¡ and pour the hot juice into hot sterilized j jars. Partially seal and cook in a hot water bath for ten minutes or in a heat-controlled oven 275 degrees Fahr.— for twenty min,

utes. Complete the seal. cool, label the jars and store in a cool place. Salt to taste may be added to the hot juice before bottling if desired. Or the juice may be canned without salt and seasonings added as desired before using.

Ripe Plum Jelly

About four pounds of ripe blue plums

1 Cupful of water

2 Cupfuls of sugar 2 Cupful of liquid pectin

Wash the plums, do not remove the pits.

and crush thoroughly. Add the water and bring to a boil. Cover and simmer for ten minutes. Place in a jelly bag and allow to drip. Measure the juice—there should be four cupfuls—and the sugar into a large ; kettle, mix and bring to a boil over strong ' heat. At once add the pectin, stirring con! stantly. Bring to a full rolling boil and boil for half a minute. Remove from the heat, skim and pour at once into hot sterilized jelly glasses. Cover with a layer of melted paraffin and allow to cool. Cover the tops with metal or paper covers, label the jars and store in a cool place. These amounts make ten or eleven glasses of jelly.