Newspaper Page Text
Page 20
Griffin Daily News Wednesday, September 25,1974
Peach Crisp
Place peach slicas in greased baking dlah. Combine dry ingredients, add melted margarine
mlaing until crumbly Sprinkle on top of peaches Bake in preheated 37S degree oven 30
minutes or until peaches are tender. Serve warm or cold with whipped topping
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6 cups sweetened fresh or canned peach slices, drained
One-third cup sifted all-purpose flour
1 cup quick oats, uncooked
Vi cup firmly packed brown sugar
vy teaspoon salt
1 teaspoon cinnamon
One-third cup melted butter or margarine
CLIP N’ COOK
Copley News Service
Mama made jam and jelly
By HELEN M. PAGEL
Copley News Service
If you happen to have a
sweet tooth and like jelly or
jam with your breakfast
toast, you can go to the super
market and buy almost any
kind you may fancy. But
years ago nobody dreamed of
buying such things at a store.
Every housewife made her
own and it was a job which
lasted all summer.
But there were varieties of
jams and jellies and pre
serves in every household that
you would have a hard time
finding in any store today. For
instance, there was rhubarb
jam. Only in those days you
didn't call it rhubarb, you
called it pieplant.
Almost everybody grew
rhubarb and the plants lasted
for years. Every spring the
youngsters were sent out to
the “pieplant patch” to pull
up the stalks, but you had to
remember to leave a few so
the plant wouldn’t die. You
cut off the big leaves, which
were poisonous, and carried
the stalks in to Mamma who
concocted the most delicious
jam from them — some just
plain, some with slices of lem
on or orange and some with
nuts and raisins added. Now
where could you buy jam like
that today?
Then there was currant jel
ly. Most people had currant •
bushes, too. You had to pick
the currants while some of
them were still green or they
wouldn’t jell, but, of course, ’
you picked mostly ripe ones.
And it was fun to stick a stem
loaded with the bright red
berries into your mouth and
strip them off with your teeth.
They were tart, but they were
good.
You didn't have to pull the
currants off the stems for jel
ly making, but you did have to
be careful not to get any
leaves mixed in with them.
Then Mamma washed them
and put them in the big iron
preserving kettle, and when ’
they were heated through she
mashed them with a wooden
pestle and dumped them into
a cloth bag. This was hung up '
on a nail and left to drip into a
pan which had been placed
underneath it.
And then the juice had to be 1
measured and returned to the
kettle, the right amount of
sugar added and the mixture
boiled until it jelled.
This was the crucial part of
the process and Mamma
stood over the hot cookstove
in a hot kitchen and tested the '
jelly every few minutes by
dipping a little of it out onto a
saucer. And she had to keep
skimming it with a spoon to '
take off the foam so the jelly
would be a clear red.
All the children were right
at her elbow because they got ’
to eat the skimmings and the
trial spoonfuls of jelly.
But finally the moment ar
rived when the jelly jelled and ’
then the kettle was lifted off
the stove and its contents
transferred to rows of little
jelly glasses which has been ’
washed and set out on a wet
towel so they wouldn't crack
when the hot liquid was
poured into them. And then ’
Mamma poured hot paraffin
over them, and when it rose to
the top and hardened she tied
heavy white paper over the ’
tops of the jars and — well,
you can buy currant jelly to
day, of course, but it just t
doesn’t taste the same some
how.
Then there was gooseberry
jam, and where would you *
find gooseberry jam today? In
fact, where would you find
gooseberries? But they were
common enough once and *
gooseberry jam just naturally
went with roast chickens or
ducks or geese and you simply
took it for grants that it al- »
ways would.
People just didn’t realize
how many good things prog
ress was capable of eliminat- •
ing.
Then there was strawberry
jam (you made that by the
quart), and blackberry jam *
and raspberry jam and grape
jelly and apple jelly and apple
butter and — but there! Mam
ma didn’t stop until every *
available glass and jar was
filled and set in neat rows in
the fruit cellar cupboard.
And that was one way of *
carrying a breath of summer
through a bleak cold winter.
♦
Calcium found in milk and
milk products is not only
essential for bone building but
also is important in blood'
clotting, muscle reaction and
nerve functioning.
»
MONDAY
MENU byaileen I
Hearty mixed green salad
* Halibut in the round
Baked apple
California chablis *
TUESDAY
MENU by aileen
Lettuce salad
Sausage pizza rounds t
Fresh orange sherbet
WEDNESDAY
MENU byaileen
Orange juice
*Cream and crunch •
breakfast shake
THURSDAY
MENU by aileen
Cheese-filled celery
Turkey sandwich
Apple Brown Betty
Milk
•
FRIDAY
MENU byaileen «
Stewed tomatoes
Baked chicken
Dumplings
* Peanut butter banana
bread