Newspapers / Carolina Watchman (Salisbury, N.C.) / June 11, 1937, edition 1 / Page 2
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I Camp Fire Girls Find Jelly Making An Easy Way To Earn Cooking Honor Mrs. R. J. McCabe, of'Larchmont, N. Y., feels that a Camp Fire Girl, as well as every other girl, should know how to make jelly. JANE McCabe practices making jelly at home—for during the outdoor camping demonstrations which Camp Fire Girls throughout the country will be giving to cele brate their National Jubilee Camp ing Week from June 20th to 26th, she may be in one of those groups that make jelly in gypsy pots hung over the fire! Mrs. McCabe, like all mothers, heartily approves of this activity. Camp Fire Girls earn more home craft and cooking honors, which include those given for jelly-making, than any other kind listed in their program. Many of the girls win prizes for their jellies in county fairs, and others sell them to earn money for camp. Large batches of sweet spreads will be made during this summer’s National Jelly Mak ing Jubilee to be served at fall parties and entertainments to say nothing of those important summer snacks that follow appetite producing sports like swimming, tennis, or roller skating. Recipes like these are favorites with everyone: Red Raspberry and Strawberry ^ Jelly 4 cups (2 lbs. i Juice 7V2 cups (3V4 lbs.) suijar 1 bottle fruit pectin To prepare juice, crush thorough ly or grind about iy2 quarts each fully ripe raspberries and straw I berries. Combine fruits; place in jelly cloth or bag and squeeze out juice. Measure sugar and juice into large saucepan and mix. Bring to a full rolling boil over hottest Are and boil hard 2 minutes, stirring constantly. Then add bottled fruit pectin, bring again to a full rolling boil, and boil hard V2 minute. Re move from fire, skim, pour quickly. Paraffin hot jelly at once. Makes about 11 glasses (6 fluid ounces each) Gooseberry Jam 5 cups (2‘/i lbs.I prepared fruit 7 cups 13 lbs.) sugar 1 box powdered fruit pectin To prepare fruit, crush thorough ly or grind about 2 quarts fully ripe gooseberries. Measure sugar into dry dish and set aside until needed. Measure prepared fruit into a 5- to 6-quart kettle, filling up last cup or fraction of cup with water if necessary, place over hottest fire. Add pow dered fruit pectin, mix well, and continue stirring until mixture comes to a hard boil. At once pour in sugar, stirring constantly. (To reduce foaming. *4 teaspoon butter may be added). Continue stirring, bring to a full rolling boil, and boil hard 1 minute. Remove from fire, skim, pour quickly. Paraffin hot jam at once. Makes about 12 glasses (6 fluid ounces each). Hangs by One Hand 350 Feet in Air, Guiding Rescuers With Flashlight | T_I UR-LED over a 350-foot cliff w hen a rolling log caught his trouser leg, William N. Taylor, oi Kansas City, Mo., grabbed a tree limb as he plunged toward the rocky river bed below, and hung there while his companions tried to get a rope to him in the darkness. He was hauled to safety after he was finally located by a flashlight. Taylor and a friend were on a hunting and fishing trip in the White River country of the Ozarks. The area around their camp had been cleared to afford a better view and the ground was strewn with logs and stumps. After a day of fishing, the two men set to work to get rid of the debris by rolling it off the cliff. Suddenly the guest heard cries from below the rim of the cliff. It was Taylor, shouting that he had ; fallen and was hanging to a tree limb. He told his friend to cut the well bucket rope and lpwer It to him. The rope was procured and the guest, aided by several men In a trailer who had obtained permis sion to camp there that night, swung it over the cliff. But in the darkness they were unable to see where to drop it within Taylor’s reach. "I thought I was a goner," said Taylor. “My hands were getting numb, and I knew I couldn’t hold on much longer. I continued to talk, in the hope they would locate me by the sound of my voice. I hung by one hand and swung the other about, trying to find that dangling rope. Finally I thought of my flashlight—why I didn’t think of it before TO never know. "Again trusting my life to my right hand, I reached the other into my hip pocket and pulled out the flashlight It worked! The rope was in my hands in a few seconds and I was on my wny to safety. I owe my life to my companions and the fact that those flashlight batteries worked when I needed them. And 1 claim some credit, too, because it was I who grabbed that tree limb and it was I who checked to see that those batteries were fresh when I put them In a few « months before.” The beam revealed that Taylor’s plunge stopped 50 feet below the rim of the cliff. He had clung to an old cedar which grew out of the rocks and was tough enough to withstand the impact of the fall and sustain Taylor's weight. * | Fruits Are Holding a Jnbile^To Attract All Jelly Makers! | ■ A wealth of flavor and color is waiting for those who love good things to eat . . . and now is the time to start that jelly if you would take advan tage of every minute of the fresh fruit season. 'j'ME. sweetest season ot them all is this good old summer time ■“•when trees and bushes and vines are loaded with fruits that just ask to be made into jam and jelly! Perhaps they made a special effort this year on account of the National Jelly Making Jubilee... certainly it's hard for jelly makers to know "ucjo iu uegiu. wflica siian oe first, now—peaches, plums, rasp berries, blackberries, cherries or currants. A well-filled Jelly sh&lf is the pride of every good cook, and in these happy days of short-boil recipes there’s no risk of failures. Every fruit will Jell to the final quiver of perfection . . . when recipes like these are followed ex actly. Better start now, and get the full quota of glasses filled before the Jelly Making 7 - U, js 0Ver! Plurr 3 cups (l'/j lbs.) Ju 4 cups (1% lbs.) sugar 1 box powdered fruit pectin To prepare juice, crush thor oughly (do not peel or pit) about 3 pounds fully ripe plums. Add % I cup water, bring to a boil, and sim mer. covered, 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice. (If there is a slight shortage of juice, add small amount of water to pulp in jelly cloth and squeeze again.) Measure sugar into dry dish and set aside until needed. Measure juice into a 3- to 4-quart saucepan and place over hottest fire. Add powdered fruit pectin, mix well, and continue stirring until mixture comes to a hard boil. At once pour in sugar, stirring constantly Con tinue stirring, bring to a full roll ing boil, and boil hard % minute. Remove from fire, skim, pour quickly Paraffin hot jelly at once. Makes about 7 glasses (6 fluid ounces each). --- ....... Sour Cherry and Peach ‘Jam 4 cups (2 lbs.) prepared fruit 7 cups (3 lbs.) sugar 1 bottle fruit pectin To prepare fruit, stem and pit about 1% pounds fully ripe sour cherries; crush thoroughly or grind. Add Y* cup water, bring to a boil, cover, and simmer 15 minutes. Peel about 1V2 pounds fully ripe peaches; pit and grind or chop very fine. Combine fruits. Measure sugar and prepared fruit into large kettle, filling up last cup with water if necessary. Mix well and bring to a full rolling •boil over hottest fire. Stir constantly before and while boiling. Boil hard 3 minutes. Remove from fire and stir in bottled fruit pectin. Then stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pijur quickly. Paraf fin hot jam at once. Makes about 11 glasses (6 fluid ounces each). Traveling Around America fhoto Grace Line'mmm TOWN WITH A SILVER PAST LTERE’S a town — in the New fj- World, tos—where theater tick ets, even before the pilgrims landed on our shores, sold for fifty dollars apiece. It is Potosi in Bolivia, an inland skytop republic approached by sea through Mollendo, Peru, and Arica and Antofagasta, Chile—ports visited weekly by cruises from New York. -> Potosi leaped to fame early in the 16th century when the mountain which guards It was discovered to be practically filled with silver. Hun dreds of millions of dollars' worth of silver have been taken from the mountain and there is still more to come. During its heyday Potosi was fabulously wealthy—a veritable Bag dad; and the tales of the extrava gance of the local smart set most fantastic. The well-dressed woman said as much as f15,000 for each of I — the jeweled costumes she wore to the various fiestas; as much as $500 for a pair of pearl embroidered over shoes. Many are the tales of the lux uries enjoyed by the reigning belle, Dona Clara—solid gold and silver table services, beds of solid ma hogany heavily embellished with bronze; priceless jewelry of pearls, rubies and emeralds. There were thirty gambling houses in the city and the fortunes lost and won over its tables would make the Monte Carlo of today look to her laurels. More than 500 million dollars worth was shipped to the coffers of Spa'n before the silver fever subsided, and then most of the inhabitants left. And a gay city of 150,000 dwindled to a quiet little . own of 30,000 inhabi tants—one of the most unspoiled, charming towns in the --.Western Hemisphere. Setting for a Good Morning Breakfast PMt too many breakfasts are eaten in an atmosphere of grumpy ill-humor which starts the whole day off on the wrong foot. The preparation of breakfast is usually a lengthy task, and under the pressure of getting it ready in a hurry, wifey grows irritated, hubby gets upset worrying about missing his trains and they end up mad at each other. A big help in avoiding this family conflict are the new prepared foods which not only come ready for use, but can also be served right at the table in the same containers in which they were bought. They save countless precious moments, endless strain on taut nerves. Fruits, syrup, honey, jam. peanut butter, z.ppetiz Ing drinks and coffee are some o: the foods now available in glasi containers designed for table use Many are vacuum-packed for extn freshness and flavor. They are placed right on th( table, then the housewife sits dowi and, in perfect comfort, brews the coffee in her glass electric coffee maker, toasts the bread in her elec trie toaster and serves the prepare! foods right from their sterile con tainers of sparkling glass, Ni bustle, no fuss, no rush—no upse wife, no worried husband. Adder advantage—the containers, beinj glass, may be resealed again am again as the foods are gradual!] Consumed, presenring aM their orrigi nal quality.. 1 Nutty Alley Cat MIAMI . r “T-Bone,” a ' black alley cat, has become a source of worry for the peanut vendors here. He must have a bag a day to satisfy his appetite and he doesn't bother about the nickels. Young Sit-Downer PHILADELPHIA, Pa. . " Billy McCrae, age 2, shows how he stopped a train by sitting down on the track. Quick thinking on the part at the engineer stopped the train in time to save Billy’s life. <lb&IT ROPEmtKEKS m&r FEirseoftE ah' 0j KEVER 6£T MYWi&C£. Kate Smith Will Preside As Queen Of National Jelly Making Jubilee Kate Smith makes such good jelly herself that It’s small wonder she was chosen Queen of the Jelly Mak ing Jubilee. KATE SMITH, “songbird of the south," has acquired another, new title! She’s Queen of the Na tional Jelly Making Jubilee, an event which takes place this year from June 15th to July 15th in honor of one of the finest and oldest of homemaking arts. Kate is an excellent cook herself, and she’s been making her own jams and jellies for years and years. There’s something inspiring about the sight of rows qf home made sweet spreads on a pantry shelf, she says . . . and every spring and summer she buys her favorite fruits and puts up a few glasses, just for fun! All the world knows Kate as an artist, and recognizes her as a typical American woman who never forgets that home arts are fine arts, too. Long live the Queen! Recipes like these, when you fol low them exactly, bring the Na tional Jelly Making Jubilee right into your own home: Sweet Cherry Jam 4 cups (2 ibs.) prepared fruit Vi cup lemon juice 7 cups (3 lbs.) sugar 1 bottle fruit pectin To prepare fruit, stem and pit about 2% pounds fully ripe sweet cherries. Crush thoroughly or grind. Add Vi cup water, bring to a boil, cover, and simmer 15 min utes. (For stronger cherry flavor, add Vi teaspoon almond extract be fore pouring.) Squeeze juice from 2 lemons. Measure sugar and prepared fruit, solidly packed, into large kettle, filling up last cup with water if necessary. Add lemon juice, mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and " ’-''’ling. Boil hard 5 minutes. Remove from fire and stir in bottled fruit pectin. Then stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraf fin hot jam at once. Makes about 11 glasses (6 fluid ounces each). Strawberry Jelly 5 cups (i'h lbs.) Juice 7 cups (3 lbs.) sugar l boxes powdered fruit pectin To prepare juice, grind or crush thoroughly about 3% quarts fully ripe berries. Place fruit in jelly cloth or bag and squeeze out juice. (If there is a slight shortage of juice, add small amount of water to pulp in jelly cloth and saueeze again.) Measure sugar into dry dish and set aside until needed. Measure juice into a 5- to 6-quart saucepan and place over hottest fire. Add powdered fruit pectin, mix well, and continue stirring until mixture comes to a hard boil. At once pour in sugar, stirring constantly. Con tinue stirring, bring to a lull rolling boil, and boil hard Vz minute. Re move from fire, skim, pour quickly. Paraffin hot jelly at once. Make* about 12 glasses (5 fluid ounce* each). Everyday Cooking Miracles BY VIRGINIA FRANCIS » Director Botpoint Electric Cookery Institute Fortunately, in these days there are fewer children who, like Topsy, “jes growed;” and there are more and more children who. really do grow up straight and strong. To day’s rosy-cheeked children are wit ness to what modern scientific care and conscientious mothers have done to raise the health, standard. one process. In the morning they are assembled and prepared for cooking. Then, seven—or more, if you like—small jelly glasses are filled, each wi.h one serving of food. In each of two jelly glasses, mother places 1 tablespoon of pul verized cereal, preferably a differ ent kind in each glass, together with The remarkable Thrift Cooker of the modern electric range simplifies the preparation of baby foods. A rigorous regime of milk, sunshine, fre6h air, stewed fruits, and vege tables is almost guaranteed to make any youngster a radiantly healthy little being. And speaking of baby’s stewed fruits, vegetables, and cereals, mod em mothers are rapidly abandoning the obsolete, all-day method of baby food cookery in favor of the “sev en-way infant diet by one-way cookery” made possible by the thrift cooker of the Hotpoint elec tric range. Tablet Are Turned. A few years ago menu-making homemakers complained that they had to cook too much of everything. Now the tables are turned and it seems the objectors must cook too little of everything — possibly a “smidgin” of cereal, a handful of peas, and minute quantities of any ; of the other foods which comprise the very young baby’s food reper toire. Let me tell you what this procedure is. By this miracle “seven-way” method of infant food cookery, the entire day’s supply of vegetables, fruits, and careals are cooked by % cup water; in the third, frssh green beans, cut in small pieces, with two tablespoons of water and 1 tablespoon of butter; in the fourth, diced carrots with 2 tablespoons of water and 1 tablespoon of butter; in the fifth, 3 prunes well covered with water; in the sixth, one-half cup of sliced pared apple, 1 tablespoon of sugar and 1 tablespoon of butter; and in the seventh, cubes of beef. AH seven jelly glasses are covered, and then all pUed on the rack of the thrift cooker in which 1 c ..p of wa ter has been placed. Cooked in Thrift Cooker Then the switch is turned to HIGH. When steam comes from the vent, the switch is turned to LOW and the cooking continues for two or three hours. By this ‘ no watch” cookery procedure the mir acle cooker subjects these foods tQ that long, slow cooking which is so essential for baby’s foods. The vegetables and fruits are steamed so that none of the minerals and vitamins are lost in the pouring off of excess juices and cereals are given plenty of time to reach the state of maximum digestibility.
Carolina Watchman (Salisbury, N.C.)
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June 11, 1937, edition 1
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