THURSDAY, JUNE 25, 1942
THE BEAUFORT NEWS, BEAUFORT, N. C,
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Magic for Your Meals Berry Jams
(See Recipes Below.)
Time for Jam
, With the arrival of the fruit and
"Jelly season, you homemakers will
want to make the
most of these
garden products
for winter use.
This year it is
doubly important
for you to can
fruits and jellies
wisely, as this
I will help you not
only in conserv
ing the nation's resources, but also
fcssure you of delicious accompani
ments to your meals during cooler
weather.
' Since sugar is used in canning
Cot only as a sweetener, but as a
preservative, the government will
allot five pounds of sugar per per
son, in addition to what you receive
In your ration, so that you will have
ugar for canning.
'Ripe Raspberry Jam.
(Makes 10 6-ounce glasses)
1 4 cups prepared fruit
6 cups sugar
1 box powdered fruit pectin
To prepare fruit, crush thoroughly
ci' grind about 2 quarts fully ripe
raspberries. Remove some of seeds
by sieving part of pulp, if desired.
Measure sugar into dry dish and
: set aside until needed. Measure pre-
pared fruit into a 5- to 6-quart ket
tle, 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
1 boll. At once pour
in sugar, stirring
1 constantly. (To
reduce foaming,
teaspoon but-
ter may be add
ed.) Continue
stirring, bring to a full rolling boil,
and boil hard 1 minute.
Remove from fire, skim, pour
quickly. Paraffin hot jam at once.
"Jam takes slightly less sugar than
Jelly, and you will work an economy
i by making use of the fruit in addi
tion to the saving on sugar:
a Ripe Blackberry Jam.
; (Makes 11 6-ounce glasses)
Hi cups prepared fruit
654 cups sugar
,. 1 box powdered fruit pectin
To prepare fruit, grind or crush
thoroughly about 2 quarts fully ripe
blackberries (not black caps). Sieve
about oi ground or crushed pulp.
(For Spiced Blackberry Jam, add
H to teaspoon each cloves, cin
namon, and allspice, or any desired
combination of spices.)
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 frac
tion of cup with water if necessary.
Place over hottest fire, adding
powdered fruit pectin, mix well, and
continue stirring until mixture
comes to a hard boil. At once
pour in sugar, stirring constantly.
(To reduce foaming, teaspoon
butter may be added.) Continue stir
ring, bring to a full rolling boil,
and boil hard 1 minute.
Lynn Says:
The Score Card: The status of
tin available for commercial can
ning has at .last been clarified,
and now we know exactly what
will be available to use by way of
canned goods.
The "Big Four" in canned vege
tables, peas, tomatoes, string
beans and corn, plus asparagus,
pears, peaches, evaporated milk
and fish will be allowed unlimited
amounts of tin for canning pur
poses. ,
"Secondary" products such as
spinach, beets, cherries, berries,
applesauce, grapefruit, sausage,
luncheon meats, beef and others
will continue to be canned, but
they will be allowed only the
same amount of tin as used in
1940, with some exceptions hav
ing more or less.
Foods packed last year will last
until fall at least, and the goods
packed this year will be availa
ble even before last year's are
gone. There's no need to hoard.
Your Jam Shelf
Ripe Raspberry Jam
Ripe Blackberry Jam
Sliced Strawberry Jam
Spiced Ripe Peach Jam
Cherry Relish'
Recipe Given
full rolling boil
Stir constantly
Remove from fire, skim, pour
quickly. Paraffin hot jam at once.
Sliced Strawberry Jam.
(Makes 10 6-ounce glasses)
i cups prepared fruit
7 cups sugar
bottle fruit pectin
To prepare fruit, cut about 2
quarts fully ripe strawberries
in halves length
wise; cut large
berries in quar
ters. Measure
sugar and pre
pared fruit, solid
ly packed, into
large kettle; mix
well. Bring to a
over hottest fire.
before and while
boiling. Boil hard 3 minutes.
Remove from fire and stir in bot
tle fruit pectin. Then stir and skim
by turns for just 5 minutes to cool
slightly, to prevent floating fruit
Pour quickly. Paraffin hot jam at
once.
Spiced Ripe Peach Jam
With Brazil Nuts
(Makes 11 6-ounce glasses)
Z'A cups prepared fruit
Vt cup lemon juice
Vj cups sugar
1 cup sliced Brazil nuts
1 bottle fruit pectin
To prepare fruit, peel about 2
pounds fully ripe peaches; pit and
grind or chop very fine. Add to 1
teaspoon each cinnamon, cloves and
all-spice, or any desired combina
tion of spices, to ground or chopped
peaches. Squeeze juice from 2 me
dium lemons. Slice Brazil nuts very
thin. Add to fruit mixture.
Measure sugar and prepared fruit
into large kettle, filling up last cup
with water, if necessary. Add lem
on juice and mix welL
Bring to a full rolling boil over
hottest fire. Stir constantly before
and while boiling. Boil hard 1 min
ute. Remove from fire and stir in bot
tled fruit pectin. Then stir and skim
by turns to cool slightly, to prevent
floating fruit. Pour quickly. Paraf
fin hot jam at once.
Relishes are excellent to serve
with meats of any kind for they give
the meal added zest. Here's a rec
ipe for a real sugar-saver: -Cherry
Relish.
2 cups pitted cherries
1 cup seedless raisins
1 teaspoon cinnamon
M cup brown sugar
teaspoon cloves
M cup honey
Vi cup vinegar
cup pecan nutmeats
Mix all the ingredients except pe
cans and cook 1 hour, slowly. Add
pecans and cook 3 minutes longer.
Pour into hot sterilized jars and
seal at once.
Sugar Substitutes.
If you feel that you cannot use
sugar in all of the canning recipes
given here, even with your extra
canning ration, here are the rules
for substitutions:
If you are using a bottled fruit
pectin recipe, you may substitute
2 cups light corn syrup for 2 cups
of the sugar. Do not use more than
2 cups of corn syrup in any recipe,
however, as this will give unsatis
factory results.
In a powdered fruit pectin recipe,
you may use 1 cup light corn syrup
for each cup of sugar omitted. But,
do not try to use all corn syrup in
the recipe instead of sugar. You
may substitute corn syrup for only
the sugar required. If, for exam
ple, the recipe calls for 6 cups of
sugar altogether, you may use 3
cups of light corn syrup, but you
must also use 3 cups of sugar.
WhY Bet hot and hnlharaA siiio vnnw
cooking and household problems when
you can gel expert advice on them?
W rite, explaining your problem to Miss
Lynn Chambers. Western N.r,nr,-
Union, 210 South Desplaines Street,
Chicago, Illinois. Please enclose a
stamped, sell-addressed envelope for
your reply.
Released by Western Newspaper Union.
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SPORTING iC K
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By &g$jfr tf?Wf"
ARMSTRONG ' WBz
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'He doesn't use a glove at all, any more.'
The Neigh
borhood
League
GLUYAS
WILLIAMS
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Wurt
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IT'S NO WONDER THE ELM STREET
TIGERS LOST LAST WEEK'S
(SAME, BECAUSE THEY MAD TO PLAY
' THEIR ONLY GOOD PITCHER IN THE OUTFIELD,
WHERE INSTANT COVER WAS AVAILABLE WHEN SCOUTS
APPEARED TO FIND OUT WHY HE WASN'T HOME MOWING THE LAWN
BIG TOP
ByEDWHEELAN
Turing the vjeeks tv(at followed their
strange. vjedding ual's improvement
under mvra's care ant devotion was
MIRACULOUS. ANt AT LAST HE WAS ABLE
TO GET UP AND VJALK AROUND A BlT -
(vuvjat rvr- T TpIiN
SEE V0HA1 UOMK
AND FAITH '
CAN o
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6WI S
GOLLVVJHISKERS", AIN'T 'fT GREAT
"THE DOCTOR SAVS HAL S OIM'
TO GET VJELL IN TIME - OF
COURSE, HE VJONT EVEf? EE. ABLE-
TO DO HIS CIRCUS STUNTS AGAIN
BUT WE CAN ALL. HAVE A SWELL
Time. here, om
THE RANCH, EH
fcO ?.'.'!
"A FEW MONTHS LATER.
VJCLL.VAONE, I RECKON 7 VES.BUT WE
OUR " BIG TOP DAYS II "kzaqh
ARE ALL OVER NOW OTHER .&ELOVEO.
ANU A New ANU
BEAUTIFUL LIFE
STRETCHES OUT
J
THE END
REG'LAR FELLERS Fortunes of War
By GENE BYRNES
AWlCKEL AMOMYH
AIN'T EHOU&H FOft Fresf-
CLASS SOLPlEftS UKE
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A.U-A, TIME
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ME1?R.IL'S 15 HAVINi A
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CENT0E14.YEEAMS
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HOWEVER , tttf ElfiHT&NJ
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POP Isn't Pop Crafty?
By J. MILLAR WATT
4HAV YOU GOT AM
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(Rld by Tt B11 8ynlct7ine.)
yes, all
1 thank. right -
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IF VOU HADN'T HAD OME
I SHOULD HAVE
WANTED ,
TO SEE IT?
A
LALA PALOOZA Droopy-Eyes
By RUBE GOLDBERG
6RAC0US-I'M AWFUL WORRIED-
RUFUS PICKENS IS 6ETTIN'
lb TOO SERIOUS - SAY, VINCEKT,
If WHERE ARE VOU? I d
f k WANT TO TALK TO YOU M
IIIABOUT SOMETHH
OH, THERE YOU ARE,
VINCENT-LISSEN-YOU
eOTTATELL
ME HOVM TO
HANDLE RUFUS-
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HE'S ON hAY HEELS
LIKE A WAD OF
WHY OOHT YOU SAY,
COIAETHINV
VINCENT?
FOR US t- OH, THAT'S REAL KINO
up tuu, mk, uncn. JOHN Irr'a unruiuc
JUST LOVES HOT BUNS.' 'at all CHILD!
AND YOU LET THAT
HUSBAND OF YOURS EAT
ALL HE WANTS . THESE
BUNS ARE 6000 FOR HIM.
THEYVE got
EXTRA
, vitamins
IN THEM
IS
msM M extra tX!wXu& 1
MVI ISN'T THAT SOMETHING NEW-
VITAMINS IN tUNtr
YOU MUST TEU. Me
YOUR SECRET
MRS. OWEN !
IP A MERE
MAN CAN
STICK HIS
OAR IN
AREnT ALL
YEASTS
THE SAME?
IHCKC WW 1
J I I JU5T OHKcO I
& ' rem w n i
Kfis, YEAST Hi
NO INOEEDY FLEISCHMANN'S IS THE
Only yeast with all these vitamins-!
A, 8 1, O.AND6. WHAT'S MORE. SUSAN.
. . " . I
OT ONI OF THEM IS APPRECIABLY
LOST IN THE oven, they all go
INTO YOUR BREAD OR ROLLS FOR
THE IXTRA VITAMINS THAT
NO OTHER YEAST CAN GIVE
J
ANOTHER THING TO REMEMBER, SUSAN, IS
THAT THE FLEISCH MANN'S YOU BUY THESE
DANS KEEPS PERFECTLY N VOIIR REFRIGERATOR.
YOU CAN LAY IN A WHOLE WEEKS SUPPLY.
AND BY THE WAY, SEND FOR FLEISCH MANNS
pwKvcLw. new Kmrv buuh. it's rvLL JeI
BREADS AND ROLLS
i 1 a
j i i hi
FREE 1 40-page, full-color book with over
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595 Madison Ave., New York, N. Y.
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