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THURSDAY, JULY 26, 1951 THE DAILY TIMES-GAZETTE Hello Homemakers! Today's the day we melt pariffin to prevent the freshly made jam and jelly from spoiling, For this little job we al- ways place the tin in a basin with some water in it. Although we can melt paraffin on an electric element turned low without smoking it is wise to use the basin of hot water to ensure safety. Usually we squeeze the tin to make a spout which may cause the lower edge to leak then, too, when more melted paraffin is needed there is no need to worry about the highly inflammable prod- uct dripping on the range from the spout. There are several other good pro- tective covers for concentrated pre- serves such as circular pieces of cellophane and plastic caps. TAKE A TIP 1. These are the fruits which possess good jellying roperties: sour apples, currants, gooseberries, Concord grapes, sour plums. With the addition of an acid such as lemqn juice the following fruits are also good for jam of jelly: blue- raspberries, quinces, sweet '3. Apricots, peaches and straw- es are good for jam but not Jelly. 8. We believe inexperienced home- makers should not attempt using sour cherries, elderberries, pears or Sigawherries without commercial 4. Use a mixture of ripe and slightly under-ripe fruit in the pro- portion of 1 cup ripe fruit to 2 cups under-ripe for good flavor and col- or, « 8. Wash the fruit and remove stems and blemishes. Do not peel or core. 6. Instead of adding lemon juice rhubarb; raspberry with red cur- rant; and strawberry with goose- 7. When cooking the fruit pay particular attention to the amount of water added. If too much water has been added the prolonged heat- ing will destroy some of the pectin and flavour. For one quart of mashed raspberries, grapes and blueberries add 1 cup ef water. For 1 quart of mashed currants, goose- berries and plums add 2 cups water. For 1 quart cut apples add 4 cups water. 8. Simmer (never boil) the pre- pared fruit and water until soft and mushy. 9. Moisten a jelly bag (a clean cotton bag or piece of factory cot- ton). Pour hot fruit into bag and press gently with spoon. 10. For a second extraction meas- ure the pulp left in the jelly bag and add an equal amount of water. 'Cook slowly for 20 minutes and strain again. 11, To be assured of firm jelly test for pectin. Pour one spoon- ful of extracted juice into a saucer and gently pour in a teaspoon of rubbing alsohol. Do not stir. Let stand one to three minutes. Press the small mass to see if it is firm and has no liquid. Be sure never to taste the alcohol mass as it is poisonous and be sure to wash it down the drain in case it is mix- ed with the food. 12. The test determines the amount of sugar to be added. If the teaspoon of substance is firm add one cup of sugar for each cup of juice. If it is lumpy add % cup of sugar per cup of juice. If the tést' has liquid add % cup sugar per cup of juice, 13. Use a deep saucepan and boil the sugar and juice rapidly. A quart requires about 15 minutes but keep testing with a spoon. Allow liquid to drip at the rounded part of the spoon. When two drops tend: to pull together forming slanted edges the jelly is done. Re- move from heat at once. 14, Let hot jelly or jam stand 1 minute then remove scum. Let stand another 3 or 4 minutes to remove any air bubbles then pour into clean jelly jars. 15. Pour a very thin coating of melted paraffin over hot jelly. When cold add another thin layer of wax. THE QUESTION BOX Mrs, R. K. asks: Why does jelly ooze around the edge of the wax? Answer: A thick layer of wax may weigh down the jelly to the extent that syrup will form. Then, too, a second layer of wax is neces- sary when the jars are cold be- Sause glass expands slightly when ot. Mrs. W. H. asks: What is the temperature of jellying on a ther- mometer Answer: The jellying int on candy thermometer is 228 degrees 4 but it is not always an accurate st, Mrs. T. B. asks: What causes a weak but sweet pelly. Answer: If is either because the fruit boiled instead of simmered be- fore juice was extracted or the use of too much sugar. Anne Allan invites you to write to her care of this paper. Send in your suggéstions on homemaking problems and watch this column for replies. Raspberries at Best For Jam, Jelly Now Red raspberries, so plump and Juicy, fairly beg to be made into Jams and jellies. Whether you're lucky enough to enjoy raspberries from your own raspberry canes--or whether it's the rows of ruby-red fruit filled boxes at the grocers that tempt you to linger and to buy ---you'll want to be sure these dar- lings of the berry kingdom are put to good use now ... and later, come winter-time. "And what bet- ter use", the family chorus, "than homemade jamg and jellies!" Sure- ly nothing is more handy than a pot of raspberry jam or jelly to serve at breakfast, tea time, or for that "after canasta" snack. Perhaps you've never tried your hand at "doing down" raspberries. Perhaps there's been that thought of "now it doesn't set . . look at all the time and money that's been wasted." Well-the com- mercially bottled pectiin that is on the market can take away all of the uncertainty of jam and jelly-mak- ing. More fruits than ever are now being done down successfully. . even by those who have never be- fore made jam and jelly , . . even fruits that were previously ne you get a greater yield with the pectin recipes, and your jam- ming and jellying will be done in a fraction of the time. If you've made jamming and Jjellying a yearly event, you already know the won- derful feeling of pride and satisfac- tion that long rows of shining jars, filled with colourful jams and jel- ve, Bes, Sn are two old favourites, Raspberry Jam and Raspberry Jelly, and two that perhaps you've never pefore tried--Blackberry and Rasp- berry Jam, and Cherry and Rasp- berry Jelly. Try them now, when the raspberries are plump and fresh. Youll find them perfect for so many occasions. Basic Frosting Recipe That Takes No 'Butter these days when everyone is Ypres for ways to stretch the food budget, an economical yet delicious cake frosting is a real find. A creamy French frosting that will add glamor to your summer cakes while remaining an inconspicuous item on your food bill is worth knowing. Here's a basic frosting recipe that takes no butter, can be made in advance and kept on hand for unexpected guests or sudden family treats: . CREAMY FRENCH FROSTING 3% cups confectioner's suger i, teaspoon salt 1 egg » 2 tablespoons water i cup granulated sugar 3% cup shortening 1 teaspoon vanilla Mix confectioner's sugar, salt and egg. Boil the water and granu- lated sugar together for one min- ute, then blend with the sugar and egg mixture. Add shortening and vanilla. Beat until creamy. VARIATIONS * Creamy Orange Frosting: Re- place the water in above recipe with orange juice. Add one table- spoon grated orange peel. + 'Creamy Chocolate Frosting: Add two squares of melted chocolate to the Creamy French Frosting above. thoroughly. Boiled Beef, Carrots, Nutritious, Thrifty There's nothing like-an old- fa- shioned "boiled" dinner to draw compliments from the man of the house after he has had a hard day at the office. Ingredients: Three to four pounds beef (fresh or corned brisket, rump or plate); six medium potatoes; six carrots; one medium turnip; six medium onions; one small head cabbage. For corned beef: Cover with cold water, bring to boiling point and then discard water. Cover meat with boiling water and cook slowly at a simmering temperature until tender (about three hours). One hour before serv- ing add turnip. carrots, onions and seasonings (horseradish sauce may be served with fresh beef) as de- sired. Half an hour later, add the potatoes. Cut cabbage into wedge- shaped pieces and add 15 minutes before serving. | Cloves, Bay Leaf Add Glamor to Pot Roast Even the lowly pot-roast can be given a touch of glamor if the cor- rect seasonings are added. Home economists of the depart- ment's consumer section suggest a spicy pot roast: Ingredients: One-half cup water; one-half cup vinegar; four cloves: small bay leaf; one-half teaspoon salt; one small onion (cut fine). Combine the above ingredients. Place meat in bowl and pour the spiced liquid over it. Let stand A Salad a Day Rule for Next Week By now most of you will be well aware that Canada's "Salad Wegk" has been set for July 27-August 4, the peak of the season so far as Canadian-grown vegelables and fruits are concerned. We hope you will take full advantage of the won- derful salad recipes being circul- ated so freely this summer and that you will resolve to serve many salads . . . not just in "Salad Week," but all summer long. Our own Canadian vegetables and fruits, so fresh and so good for you, are at their best this summer, so use them often. Canned salmon has a natural affinity for salads, and everyone loves that succulent, delicious sea- food, Serve it often--in hurry-up salad bowls like our first recipe to- day, or in hearty, he-man salads like the second recipe: 1 bunch watercress 1 head crisp lettuce 3 tender green onions 1 medium-size cucumber 1 1b. can red salmon sharp French dressing Break the watercress and lettuce into pieces and place in salad bowl. . Add sliced green onion, cucumber and the salmon, broken in large flakes. Add French dress- ing and toss lightly. Six servings. HEARTY PICNIC SALAD BOWL 2 cups (1 1b.) canned salmon 1 cup sliced celery 1% cups cubed, cooked potatoes 1, cup sweet pickle relish 1, tsp. salt, dash of pepper 1 thsp, horse-radish 1 thsp. scraped onion 1% cups well-seasoned, salad Cucumber, radishes, dill pickles, tomatoes, lemon wedges, crisp lettuce , Break the salmon into large pieces and combine with the other ingredients in the order given. Line your salad bowl with crisp lettuce leaves and endive or Ro- maine. Fill with salmon mixture and garnish around edge with sliced radishes, slivers of dill pickle, sliced cucumber, tomato and lemon wedges. Mrs. Beeckman (Continued from page 7) mother did showed that she "knows her way around" . . , that she is an accustomed hostess . . . that she is a woman of good and sure taste. I wish there were more mothers-of- daughters like this mother! First she had the perfect courtesy to "second" Ner daughter's invitation . +» . She is the hostess of that home, and as hostess, she is the one to extend the direct invitation. Then she had the sure courtesy to assure your mother of her welcome to you, and of her plans. Then she wisely told the definite time you are expected to arrive, the definite time you are expected to depart. And, my dear girl, she didn't tell you the plans for the various entertainments to 'brag'-- but to giye you definite tips about the app: te clothes to bring. Very polite, very' sensible, very practical . . . for all concerned, and particularly important in your case, since (I judge) it will be your first visit to their home, and since, for school girls, "the mothers" should agree about your arrival- home plans. Your mother must be very pleased and proud that you are going to visit such charming and mannerly people! cooked HOUSEHOLD HINT Fine ornaments and ash trays can be made out of the attractive sea shells you may find on the beach this summer. Clean them thoroughly and allow to dry. Then apply two thin coats of fresh white shellac, allowing first coat. to dry Somipletely before applying the sec- ond. Try grinding or grating fresh nut- meg over French vanilla ice cream for a new flavor. three hours, turning meat several times. Remove meat, prepare and cook as pot roast, using strained liquid in place of water in cooking. Cooking of the pot roast--brown well on all sides in a little hot fat in a heavy pot or dutch oven. Place a rack under meat, add water, cover tightly. Cook this over low heat or in slow oven (300-325 de- grees Fahrenheit) until meat is tender. Allow about 40 minutes to during cooking. KING E, IP Re 5 & 2: 1) DY 51d bs ru / MA AYER DRY DEODORANT by HARRIET HUBBARD AYER 2 ¢ for _ 2for* 10 The Dex 2S Io BE Yo 77,3 JURYZLOVELL 923 Ul! om LE! DIAL 3 ou "Money HURRY-UP SALMON SALAD BOWL . MADEIRA CAKE A real inspiration for summer meals -- those big, cool counters at Loblaws, piled with the finest garden-fresh salad greens, in such wonderful variety! There's everything you could wish for, refresh- ing NOURISHING hot-weather meals -- tempting and delicious -- ready in a jiffy in @ COOL kitchen! And -- 30.easy on your budget at Loblaw's MONEY-SAVING prices! FROM BRADFORD MARSH ICEBURG LETTUCE 13 GREEN PASCAL CELERY STALKS 2 "=x 23 LONG GREEN SWEET AND MILD CUCUMBERS 2 rox 3 CRISP RED ROSEBUD : . RADISH 3 r= 3 FRESH TENDER i ? NOW AVAILABLE -- ONTARIO STAKE-GROWN RED RIPE TOMATOES | ¢ FRESH DAILY ATTRACTIVELY PRICED 2 o> Tikis 19. ot tin 16¢ oe ] of TiN 14- 45. 13 33: 43- 85 99- 19. 41 23 41. 14- POUND PKG. OF 7 100-FT, ROLL PKGS. 20-FL. OL. TIN 10-FL. OZ. TIN 2 REGULAR CAKES «ARGE PKG. SEEDLESS GRAPES ov 23: 2 HP Oh, A QUALITY PRODUCT OF THE LOBLAW BAKERY EACH 35. HARRY HORNES CUSTARD '@%ova a+ 35e QUAKER PUFFED WHEAT SPARKIES 2 5% 25- E. D. SMITHS JAMBOREE olin Je DOWNYFLAKE WHITE CAKE MIX ue 350 MARGENE MARGARINE recuLar dion 40: OVALTINE PLAIN OR CHOCOLATE FLAVOUR sor. GROVE BRAND PURE MAPLE SYRUP ur 47. MAPLE LEAF CHEESE 5 we 30. JUNKET SHERBET MIX assis "me. 19 SHIRRIFFS JELLY POWDERS "iii ™ 3 mas. 290 BEAVER JUMBO PEANUTS SHELL coLLd Fie. 21. GRAND VALLEY Choice Strawberries on SUMMER Store Hoyps EVERYWOMAN'S CLOSED MAGAZINE ALL DAY on SALE ExcLusivaLy WEDNESDAY STORES, y EACH c CLARKS TOMATO SOUP LIBRYS FANCY SAUERKRAUT BANQUET FANCY CORN coso®Svu LOBLAWS SLICED CHEESE SNACK SACKS sanowich sacs APPLEFORDS WAXED PAPER 3% KLEENEX HANKY OR CHUBBY SIZE 2 JOHNSONS CARNU id JOHNSONS CAR-PLATE LUX TOILET SOAP RINSO Makes WHITE WASHES WHITER SUNLIGHT SOAP Q crs FAB ror FasuLOUS SUDS : CASHMERE BOUQUET Tomer soar PRICES EFFECTIVE JULY 26, 27, 28 pe 'LARGE CAKE 73 26: e FOR THOSE TEMPTING SALADS o HEINZ WHITE VINEGAR 3 of thi. MAZOLA SALAD OIL or ST. LAWRENCE CORN OIL ET SMALL SHRIMP OR AMERICAN BEAUTY Sn SOVEREIGN SOCKEYE SALMON = rw GOLD SEAL TUNA FISH sr SHIELD BRAND SALAD DRESSING McLARENS TASTY MAYONNAISE ot Sn BLUE RIBBON REAL MAYONNAISE or Sin KRAFT MIRACLE FRENCH DRESSING 2h CREAMETTES Ly DAVIS GELATINE AYLMER PLAIN QUEEN OLIVES 49- KRAFT SANDWICH SPREAD "as« 30 "Se Good You'll or LOBLAWS FRESHLY ma or® PRIDE of ™*"" ARABIA i COFFEE b: CANADA'S BEST COFFEE VALUE 16- 52 49 39: 43: 42 27: 45. 39 10: 19. V's TIN 7-0L. fi 8-FL. OZ, JAR 2-01. PKG. 16-FL. 13 ACK OZ. JAR 8-F OZ. JAR COTTAGE BRAND LOB B LAWS ® WHITE ¢ WHOLE WHEAT ® CRACKED WHEAT 4 DEEP BROWNED IN a UNSLICED sr [Je tise LIBBYS PORK & BEANS 5.550" AYLMER B. C. PRUNE PLUMS croc 2 DOMESTIC SHORTENING PARKAY MARGARINE corour xwix lise @5c GOLDEN BAR CHEESE is We 29 ROSE BRAND PICKLES spICED. SWEET WAFER o}*: 3 3c eo BURN'S PRODUCTS o BURN'S CHUCKWAGON DINNER or 45 BURN'S CAMPFIRE SAUSAGE 61. BURN'S WIENERS : 3s of Fins 37- of Fis 29: iin 33¢ BURN'S BOLOGNA STEAK OR ROASTS BONELESS RO at 8, PRIME RIB ROASTS <*sthur™ CHOICE SHORT RIB ROASTS BLADE ROASTS COTTAGE ROLLS FEMALES 3 LITTLE PIG PORK SAUSAG 18. 67 PURE PORK SAUSAGE 13. 62c oi DELICATESSEN FOODS o Keep in step with Salad Week. Select from the finest delicatessen items on display in your Loblaw Meat Department. 12-0L. PKG. 27: POTATO SALAD pericious COLE SLAW tasty wr 27 COTTAGE CHEESE crit we dle JELLIED FRUIT DESSERT peuicious '3- 27- o FROSTED SEA FOODS « READY TO COOK o CHOICE COD FILLETS seeciani 18. 35¢ CHOICE OCEAN PERCH FILLETS 12. 47 CHOICE SOLE FILLETS : 1s. §3¢ ET Ee ------------------ LOBLAW GROCETERIAS &0. LIMITED LB. 9% LB. 8%. 1s. 83¢ LB. 81- 15. 69: MEATY BLADE REMOVED SMALL LINK LOBLAW COUNTRYSTYLE ------ hi