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brought or No Drought, You
Can Make Jellies and Jams
?EACH JAH PC ACM
isanicsf JELLY
/'“'vNE of the problems left
( j by the recant disastrous
drought is the housewife’s
concern about her jam and jelly
cupboard. But, cheer up. house¬
wives! Even if you were not able
to put up your usual quota of
these delicacies during .August
and September, there is still a
way out, and there need he no
lack of delicious jams, jellies and
relishes on your shelves this
winter.
Fortunately they can he made
from canned and dried fruits,
from canned and bottled fruit
juices, and even from canned vege¬
tables. One way to do It Is by
means of fruit pectin, a jellying
agent, and the recipe hook that
accompanies every bottle gives
full directions for making deli¬
cious spreads from the different
types of canned fruits and juices.
But the quickest way to con¬
vince you is to give you some
tested recipes for making jellies
and jams without, fresh fruits.
Try the following and you’ll
quickly be 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 leaves from the stems. Place
In a big (three quart) saucepan
and press with wooden potato
masher or glass. (If spearmint
leaves are not available, from one-
lialf to one and a half teaspoons
spearmint extract may be 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
'’rained from canned pineapple
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into the saucepan, and mix with
the mint. Place over I he hottest
fire, and while mixture is coming
to a boil, add green coloring to
give desired shade. Use coloring
which fruit acids do not fade.
As soon as mixture boils, add
half a bottle irutt pectin, stirring
constantly. Then bring to a full
rolling boil and boil hard half a
minute. Remove from fire; re¬
move mint leaves and stems.
Skim. Pour quickly. To remove
all traces of mint leaves pour hot
jelly through fine sieve into
glasses. Paraffin hot jelly at once.
Makes about five glasses 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
boil over hottest fire. Stir con-
DADE COUNTY TIMES: NOVEMBER 15,1934
stonily before and while boiling.
P.oll hard one minute. Remove
from lire, and stir in half a bot-
tle fruit pectin. Skim. Pour
quickly. Paraffin and cover.
Takes about six glasses of six
fluid ounces each.
More Delicious Jams
Pineapple and Apricot Jam:
Cru: h the fruit from one No. 2 can
pineapple and one No. 2 can apri¬
cots. Grind or chop fine. Juice of
one lemon may be added if more
tart jam is desired. Put six and a
half cups (two and three-quarters
pounds) of sugar and the fruit
ifo large ketfle. Mix well and
1 ing to a full rolling boil over
hottest five. Stir constantly be-
iro and while boiling. Boil hard
v.o minutes. Remove from fire
id stir in one bottle fruit pectin,
hen stir and skim by turns for
Pi t three minutes to cool slightly
. ml to prevent floating fruit.
Pour quickly. Paraffin hot jam
at once. Makes about eleven
.■■lames of six fluid ounces each.
Peach Jam: Put three and a
half cups (one and a half pounds)
if sugar and two cups (one
pound) of well crushed drained
aimed peaches in a large kettle.
Mix well, and bring to a full roll¬
ing boil over hottest fire. Stir
on.-tantly before and while boil¬
ing. Boil hard one minute. Re¬
move from fire and stir in half a
bottle fruit pectin. Skim. Pour
quickly. Paraffin hot jam at once.
Makes about six glasses of six
fluid ounces each.
A Special Treat
Peach Jelly: Drain two cups
(one pound) of syrup from can-
n ,1 peaches. Juice of one lemon
may be added to syrup if it lacks
tartness. Put four cups (one and
three-quarters pounds) of sugar
and the syrup into a large sauce
pm. Mix and bring to boilinr
over hottest fire. Stir constants
before and while boiling. As soon
as mixture boils, add half a bottle
fruit pectin, stirring constantly,
ami bring to a full rolling boll.
Remove from fire, skim and pour
quickly. Paraffin hot oily at
nice. Makes about six glasses of
. i\ “fluid ounces each.*
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(13 E. Eighth Street)
Now a Regular Feature of
This Paper .. A Column by
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BRISBANE
The Highest Paid Editor
in the World
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To read what he has to say in
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Mr, Brisbane writes in a simple
but striking style and in his com¬
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for which he is justly famous.
We are pleased to be able to offer the
Brisbane column as a regular feature and
of this paper. You wilt enjoy it
find it full of valuable information.
Impossible for Tax
Collector’s “Rounds
For the Tax Collector to c ill at
various precincts for the conven¬
ience of the taxpayers in payin'
their taxes, would be almost in-
possible according to K. H. Da¬
vis, Tax Collector, due to the new
system of receipt books, records,
etc., that are now being kept by
this office.
Mr. Davis says that he full}
intended to cover the county foi
the convenience of the taxpayers
and regrets that he will be unable
to do so. Since it would be nee
essary to carry all of the books
that are now being used to coi-
rectly keep the records of the Tax
Collector’s office, Mr. Davis says
he will be compelled to collect the
taxes at his office in the court¬
house. ‘My intent on was, and I
would be more than glad, to make
the rounds over the county, if it
were at all possible for me to do
so,” Mr. Davis said.
The TIMES for t he
State and County
News. $1.50 a year.
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The Times
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( — "J t /puttlcu/.
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/ Talcums. For the whole
family, after bathing, it is
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Softer, finer, absolutely pure—it
protects and absorbs. The delicate,
inimitable Djer-Kiss fragrance, of
course. White and Rose.
Jumbo Size 25*^ Mgll JfJlC
$ 1°.° Regular
Genuine Djer-Kiss Parfum, in a dainty
Vane to, Perse Size......
A $1.50 Dinner for 6
"Wy 7 OULD you give a quarter
W/ T lowing? for a dinner like the fol-
Cold Cuts .t0( Potato Chips 10?
Toast Cases with Peas in
Cheese Sauce. 34?
Tomato Slaw 13?
Bread and Butter 12?
Alaskan Pears 23? Iced Tea b?
These 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 a
half tablespoons flour, one cup
milk, salt and pepper, and two-
thirds cup grated cheese. 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.
A $1.50Dinner for 6
mw
B ^
/ : :
HERE was a good salmon
I catch this year, and salmon is
one of the best fish you ever
ate. Under these circumstances
you can be both economical and an
epicure by serving 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 in Bread Case 43?
Creamed Potatoes 18?
Buttered Peas 18?
Sliced Cucumbers , Onions and
Radishes 23b
Pineapple Marshmallow
Cream 39?
Demi-Tasse 5?
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-
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
bake for about twenty minutes,
hasting with the syrup occasion¬
ally. Remove from oven and pile
on top or the pears a meringue
made of ;wo egg whites and four
tablesynnns confectioner’s sugar.
Return to a slow—300 degree—
oven for fifteen minutes. Serves
six,*
side of case with two tablespoons
melted butter. Flake the con¬
tents of one tall can salmon, add
two beaten eggs, one-half teaspoon
salt, one-eighth teaspoon pepper
and four tablespoons cream. Add
one-half cup crumbs (from center
of loaf). Add three tablespoons
melted butter, and sour this mix¬
ture into the bread case. Cover
the top with a few 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.*