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brought or No Drought, You
Can Make Jellies aid Jams
NE nf the problem left
( J by Mu' r<
drought 'l 1
concern about her jam a:r! if y
.
cupboard. But cheer up. In ■ i
wives! Even if you were not able i
to put up your usual pi,’ of I |
these delicaei ; during Am'.mt
and September, there i ; : i!' a i
way out, and there need be no
lack of delicious jams, jellies and
relishes on your shelves thi
winter.
Fortunately they can be made
from canned and dried fruits,
from canned and bottled fruit
juices, and even from canned ves"
tables. One way to do it is by
means of fruit pectin, a jellying
agent, and the recipe boolc tlia
accompanies every bottle giv 1
full directions for mi king deli¬
cious spreads from the different
types of canned fruits and juh
But the quickest way to con¬
vince you is to give you some
tested recipes for making jollies
and jams without fresh fruits.
Try the following and you'll
quickly he wanting to make some
more.
Pineapple and Plums
Pineapple Mint Jelly: Wash one
cup (four ounces) of spearmint
leaves and stems. Do not remove
the loaves from the stems. Flue ■
in a big (three quart) saucepan
and press with wooden potato
inasher or glass. (If spearmint
leaves are not available, from one-
lialf to one and a half teaspoon ■;
spearmint extract may ho added
to jelly after skimming.)
Put three and a half cups (one
and a half pounds) of sugar and
two cups (one pound) of syrup
drained from canned pineapple
wm) - } i k
ompzr e\
VU 1
v
■
,
j
into the saucepan, and mix with
the mint. Place over Fie hob'st
fire, and while mixture is coming
to a boil, add green coloring to
give desired shade. V o color;ag
which fruit acids do not fade.
As Boon as mixture boils, acid
half a bottle null pectin, stirring
constantly. Then bri" :r to a full
rolling boil and boil hard half a
minute. Remove from fire; re¬
move mint leaves and stems.
Skim. Four quickly. To remove
all traces of mint, leaves pour hot
jelly through fine sieve into
glasses. Fa ratlin hot jelly at once.
Makes about five glarses of six
fluid ounces each.
Plum Jam: Put three and a half
cups (one and a half pounds) of
sugar and two cups (one pound)
of well crushed drained canned
plums into a large kettle. Mix
well, and bring to a full rolling
boll over hottest fire. Stir con-
* ■ *
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DADE COUNTY TIMES: NOVEMBER 8.1084
EYES
that require glasses and optomet-
ric attention—-the most scientific
service and the best products are
none too good.
TO
obtain proper eye-care one should
consult an authority of reputa¬
tion. You’llhave only one pair of
eyes.
SEE
the styles and types of glasses be¬
ing worn by our clients ...some¬
how they are different, always be¬
coming •
Harris & Hogshead
OPTOMETRISTS
For Appointments Cal! 6-7545
Chattanooga, Tennessee
(13 E. Eighth Street)
Siygo Briefs
The Ladies Aid and sewing cir
ole met last Wednesday at the
home of Mrs. W'. H. Dugan. Six¬
teen were present.
A nu iber of our young people
are at ending the singing school
at Morganville.
Bro. Merriil preached for id
S unday.
Mrs. Eula Pa terson is visiting
Mrs. ,). r. Slaughter.
Bill Higdon and family of Mi -
sionary Kidge, and Lewis Gavin
and Ira Higdon of Florida, spent
Sunday with J B. Co’e and fam
iiy-
Frank Scealf and wife were in
Chattanooga Monday.
There will be a pie supper ai
Siygo Church Saturday night, tfaf
10th, proceeds tor the church. All
are cordially invi'ed.
200 Stockholders
Are Required
Approximately 100 farmers and
others atlendtd the mass meeting
that was held at the courthouse
last week in the inter; st of of a
aiming plant for Dade County.
More than fifty farmers signed
up ior stock at the meeting, Those
.vho have v.ot signed and wish to
are requested to do so as soon as
po -s Me. We must h ivo 200 stock
lo dem or we cannot get the
pR.nt. Lets all get busy and gel
this plant located here.
Now a Regular Feature of
This Paper. . A Column by
ARTHUR
BRISBANE
The Highest Paid Editor
in the World
Mr. Brisbane’s writings are more
widely read than those ot any
other editor of the present day
To read what he has to say in
his interpretative column, “This
Week.” is to keep in touch with
a fast moving world.
Mr Brisbane writes in a simple
but striking style and in his com¬
ments on current events he dis¬
plays an intimate knowledge of
the widest possible range or sub*
jects, as well as the word mastery
for which he is justly famous.
fUe are pleased to be able to offer the
Brisbane column as a regular feature
ot. this paper You u ih enjoy it and
find it full ot valuable information.
v V V V V V *£* V V*•* V *♦* VV *1* V *i* V* *3* *1**1**♦**•
IP
the TIMES for t he
Suate and County
News. SS.5C a year.
Job Printing
jSee Us
: fr.ntly before and while boiling.
Boil hard one minute. Remove
i'rom fire, and stir in half a bot¬
tle fruit pectin. Skim. Pour
uickiy. Paraffin and cover,
's i. about six glasses of six
fluid ounces each.
More Delicious Jams
Pineapple and Apricot Jam:
Crush the fruit from one No. 2 can
i ineapple and one No. 2 can apri¬
cots. Grind or chop tine. Juice of
one lemon may be added if more
jam is desired. Put six and a
T cups (two and three-quarters
unds) of sugar and the fruit
. ' o largo kettle. Mix well and
s to a full rolling boil over
test fire. Stir constantly be-
ai 1 while boiling. Boil hard
i •..» minutes. Remove from fire
; d : fir in one bottle fruit pectin.
’ n stir and skim by turns for
■t three minutes to cool slightly
i s,l to prevent floating fruit,
i our quickly. Paraffin hot jam
a i. once. Malms about eleven
pc': sen of six fluid ounces each.
peach Jam: Put three and a
i’ i!f ■/: ; • (one and a half pounds)
of sugar and two cups (one
l mud) of well crushed drained
canned peaches in a'large kettle.
Mix well, and bring to a full roll¬
ing boil over hottest fire. Stir
( instantly before and while boil¬
ing. Boil hard one minute. Re-
i ,ove from fire and stir in half a
1 'Me fruit peelin. Skim. Pour
( uickiy. Rarailin hot jam at once.
Maker, about six glasses of six
fluid ounces each.
A Special Treat
Peach Jelly: Drain two cups
(one pound) of syrup from can-
rml peaches. Juice of one lemon
may be added to syrup if it lacks
Miriness. Put four cups (one and
three-quarters pounds) of sugar
and the syrup into a large sauce
part. Mix and bring to boiliiv
over hottest fire. Stir constant!
1 "re and while boiling. As soo:
., . |i|ix!r.rc boils, add half a bottU
fruit pectin, stirring constantly,
and in ing to a full rolling boil.
Remove from fire, skim and pour
quickly. Paraffin hot 'elly at
once. Makes about' six glasses cf
si:; fluid ounces each.*
/jja et icula t
pec fie
e All the world
knows Djer-Kiss is
foremost among all
Talcums. For the whole
family, after bathing, it is
indispensable. Use it daily.
Softer, finer, absolutely pure—it
protects and absorbs. T he delicate,
inimitable Djer-K-iss fragrance, of
course. White and Rose.
Jumbo Size JS*
S100 Replay Size jj-jg .ggp ' l '
*13
TALCUM POWDER
Genuine Djer-Kiss Parfum, in a dainty a r ^
Vc.ne'ie, Purse Size . •_
1(25 "V$
25
\?eNT&>
W! tOULD you give a quarter
for a dinner like the fol¬
lowing?
Cold Cuts 50<f Potato Chips 10<f
Toast Cases with Peas in
Cheese Sauce 34<f
Tomato Slaw 154
Bread and Butter 12i
Alaskan Pears 23$ Iced Tea 6<f
Theqc are two of the dishes
which we want to tell you how
to make so that you will get the
full enjoyment from this delicious
dinner. The first is
Toast Cases with Peas in Cheese
Sauce: Make a cheese sauce of
two tablespoons butter, one and =
half tablespoons flour, one cup
milk, salt and pepper, and two-
thirds cup grated ch'eese. Heat
the contents of a No. 2 can of
peas in their own liquor, drain
off any that is not absorbed, and
add the peas to the cheese sauce.
Hollow out six small blocks of
bread, brush with butter and
brown in hot oven. Fill with the
peas. Serves six.
This Looks Cool
Alaskan Pears: Lay six canned
pear halves, cavity side up, in
shallow baking dish or in a pie
plate. (A No. 2 can of pear halves
usually contains six or seven).
Sprinkle with three tablespoons
sugar, and pour around them one-
half cup near syrup with a few
drops of lemon juice. Dot pears
with one tablespoon butter, and
hake f or about twenty minutes,
basting with the syrup oecasion-
al’y. Remove from oven and pile
on top or the pears a meringue
made o( ;wo egg whites and four
tablespoons confectioner’s sugar.
R«(urn to a slow—300 degree—
oven for fifteen minutes. Serves
six.*
' | ’ HERE good -nlmon
I was a
catch this year, and salmon is
on
ate. Under these circumstances
you can be both economical and an
epicure by rving salmon as
often as possible. The following
dinner, for instance, costs only
25 cents per person, but tastes as
if it had cost a lot more.
Salmon Loaf it: Bread Case 15c
Creamed Potatoes lSc
Buttered Peas 1S(
Sliced Curu-rhrr . Onions and
Radishes 25i
Pi neap pie i farsh mallow
Cream 30C
Demi-Tasse 5<f
Salmon Loaf in Bread Case:
Cut the crust from all sides and
both ends of a small loaf of bread,
and scoop out the center, leaving
a hollow oblong case. Brush out¬
side of ease with two tablespoons
melted butter. Flake the con¬
tents of one tall can salmon, add
two beaten eggs, one-lialf teaspoon
salt, one-eighth teaspoon pepper
end four tablespoons cream. Add
one-half cup crumbs (from center
of loaf). Add three tablespoons
melted butter, and your this mix¬
ture into the bread case. Cover
the top with a fev. more crumbs
from center of loaf, slightly but¬
tered. Bake in slow—325 de¬
gree—oven for about forty-five
minutes. Serve in slices. Serves
six.
Pineapple Marshmallow Cream:
Cut sixteen marshmallows in
quarters with scissors. Bring one
cup canned crushed Hawaiian
pineapple to boiling and pour over
marshmallows, stirring until they
are melted. Cool. Beat one cup
cream and fold in, pile in dessert
glasses and chill. Serves six.* ,