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M v l Thursday, June 26, 1930 McCORMICK MESSENGER, McCORMICK, SoufH CsroJlnB. Page NumEer TEf9| Vegetable And'Fruit Juice Recipes Mrs. Dora Dee Walker, Conserva tive Specialist of the Home Dem onstration Department . of Win- throp College, has prepared the following recipes for fruit juices and nectars. Now is the time to begin saving fruits for winter use arid to prepare fruit drinks to serve on the hot days which are With us again. The more fruit drinks we serve, the less iced tea the children will drink Tb*s be of interest to all 4-H club girls who have been making a study jx fruits and fruit drinks. Below are some directions for canning vegetables which were also prepared by “Mother Walker” with one exception. \ Canning Vegetables Tomatoes.—Select firm, uniform ly red, ripe tomatoes of medium size. Put into trays and lower in to boiling water for 1 minute. Re move and cut out the core with a slender-pointed knife without cut ting into the seed cells. Peel promptly and paok into jars. Add sugar and salt seasoning and fjll the jars with juice. Crush toma toes and strain juice through the seive o* through cloth; bring this juice to boiling heat and fill jar or tin can, covering tomatoes and bring Juice to within 1-8 inch of the perimeter of the tin can, and complete to the edge of the peri meter of the jar. Seal and process pint and quart jars 25 minutes. Tomato Sauce or Puree.— If a more economical utilization of space within the jar is desiccd, a more concentrated mixture can be packed. This also provides for the use of small or broken tomatoes and large tomatoes unsuited for Canning. , Cut the tomatoes and add 1 large sized onion chopped and 1 c. chop ped sweet red»pepper to each gal lon of tomatoes. Cook until tend er, put through a sieve, and add sugav and salt seasoning in proportion of 1 tsp. to each qu of pulp. Cook to consistency of ketchup, stirring constantly. Pack hot into jars or bottles and process pint jars 25 riiinutes. Macedoine or Vegetable Mixtures. —^Attractive and economical vege table mixtures to be served as sal ads, with omelets, escalloped dish es, and garnishes for meat dishes can be packed. This can be done often when small quantities are left from packing different vege tables whole. Any desired combin ations may be made. Vegetables maturing in the same season should be used. A good combina tion for the spring would be car rots, peas, string beans, and on ions. A mixture which could be made from the fall garden might consist of peppers, celery, onions, and small lima beans. All these vegetables are prepared separately as for canning and packed in lay ers in the jars. Each layer should be packed as tightly as possible be fore the next is added. When the jar is filled, cover with boiling brine # and process intermittently. Beets can not be used in this mix ture because they discolor the en tire contents of the jar. The time-tables given for pro cessing are .safe only when young vegetables are secured. Mature or tough vegetables require a longer period or higher temperature. Soup Mixture.—This should con sist of a mixture which is made in the proportion of one-half tomato pulp, one-fourth corn or tiny lima beans, and one-fourth okra, with seasoning added. One slice of on ion 2 inches in diameter should be added to each No. 2 can. The to matoes should be heated, rubbed through a sieve, and cooked down to about the consistency of ketchup before measuring; then the corn, okra, onion, and seasoning should be added and cooked until the com and okra are about three- fourths done. Th$n pack hot and process for 2 hours continuously at boiling, or for 30 minutes under 10 pounds steam pressure. Process quarts intermittently. Peppers.—The best sweet pep pers for canning are the Spanish varieties known as pimentoes. The fruit of these peppers has very thick flesh, tough skin, and is com paratively smooth and free from ridges. The bell peppers are not suitable varieties for canning. Pep pers should be ripe, sound, and free from bruises. Sort, using the whole peppers for canning and small or broken peppers for pro ducts such as sauces, soups, chut- neys, and Dixie relish. Prepare for peeling by placing peppers in a hot oven for 6 to 8 minutes, being careful not to allow them to be come hot enough to discolor. Peel, cut out stem, remove seeds, and pack dry in flattened layers. No water or seasoning is used in the preparation of these peppers; the processing brings out a thick liquor which almost covers them in che can. Process pints for 35 minutes, smaller containers, 30 minutes. Peas.—Peas are more difficult to can than most other vegetables, and great care should be taken to have them very fresh and young. They are best gathered in the early morning or when cool. Work should be done rapidly, and peas should not stand after being shelled. Shell and sort, putting peas of the same size and degree of maturity to gether. Be sure not to use hard ripe^peas among tender ones. Bring to boil in water to cover. Pack boil ing hot to within 1-2-inch of the top of the jar. If too full, some of the peas will burst and make the liquor cloudy. Add sugar and salt seasoning, fill with boiling water, and paddle well to drive out bub bles. Process medium-sized peas packed in pints intermittently at boiling, or 10 minutes under 10 pounds steam pressure. Okra.-^Select young, tender pods, remove stems without cutting into seed pod. Wash, cover with water and bring to a boil. Pack, cover with liquid in which okra was boil ed; add 1 t. salt to 1 qt. liquid. Pro cess intermittently, or for 40 min- 1 utes under 10 pounds steam pres sure for quarts; 35 minutes for pints. Corn.—Much depends upon care ful selection of tender, juicy corn before it reaches a starchy stage. It should never stand longer than a few minutes after being taken from the stalk. Corn which has passed the milky stage or is stale is very difficult' to sterilize. Blanch on the cob 1 to 3 minutes. Cut, pack into jars to within 1 inch of th^ top. Add 2 t. salt and sugar seasoning and cover with clear boiling water. Paddle to allow liq uor to penetrate to the bottom of the jar. Process pints in boiling water intermittently for 1 1-2 hours on the first day and 1 hour on the 2 succeeding days, raising the clamp during each processing. Corn expands in cooking and jars may be broken unless clan^ps are loosened during processing.' With steam under pressure, process corn 1 hour and 30 minutes under 10 pounds pressure. Take every pre caution to have good rubbers. Note: It is not safe to can oorn in any larger containers than pints. Baby Beets.—The best variety of beet for canning is the Detroit. From the standpoint of quality, on ly young, tender beets should be canned. Sort, putting uniform sizes together. In preparing beets for boiling, be careful not to cut the stems off too closely or to break the root. This will cause loss of juice with accompanying loss of color' and flavor. Boil until three- fourths done, peel, pack in layers of three or four, fitting the second layer into the spaces left by the first layer, and repeat. Cover with clear hot water. Process quart jars 1 hour in boiling water or pint jars 35 min. at 10 lbs. pressure, quarts 40 minutes. Carrots.—Proceed the same as for beets. String Beans.—Pick ove£ care fully, string, wash thoroughly, and cut into pieces of desired size. Add enough boiling water to cover and boil for 5 minutes in an uncovered vessel. Pack in containers boiling hot, cover with the water in which boiled, and add 1 teaspoon of salt to each quart. Process immediate ly at 10 pounds pressure, quart glass jars for 40 minutes, pint glass jars for 35 minutes, and No. 2 and No. 3 tin cans for 30 minutes. Lima Beans.—Proceed the 4ame as for peas. Process intermittent ly in boiling water, or at 10 lbs. pressure quarts 1 hour, pints 55 minutes. Fruit Juices and Nectars Fruit juices make delicious and healthful drinks and are very lit tle trouble to prepare. They should be used in the homes much more freely as refreshing cool drinks in the summer and in gelatin des serts, puddings, sauces, ice cream and sherbet. Fruit juices that are to be used in frozen creams and water ices should be canned with a generous amount of sugar. They may be canned in either bottles or jars provided they can be sealed abso lutely air-tight. They may be bot tled without any sugar and later be used for making jelly. The juice of any fruit may be canned but grapes, currants, blackberries, raspberries, elderberries, Himalya berries, strawberries and oherrk?s make the best drinks. Any of these may be made by the following rec ipes for giapc juice: South Carolina Muscadine Grape Juice Recipe Cold Press Method. Secure sound clean, fully ripe fruit; crush the fruit by hand or, better, with a home-made crusher. If a cider mill is available, it is well adapted for both crusher and pressing. Af ter the berries are crushed, the juice should be pressed from the fruit immediately. Small quanti fies of fruit can be pressed in a clean cloth sack by hand, but if as much as a bushel of grapes is being nandlcd, a cider mill or an inex pensive home-made press shoula be used. Strain juices through flannel and then place it in bottles or fruit jars. Put in a water bath and sterilize by heating until the juifce has reached a temperature near, but not quite up to the boil ing point. Remove the juice as soon as it shows the first sign of simmering preliminary to boiling. Seal at once and store in a dark, cool place until desired for use. In sealing the fruit jars before clamp ing them, dip the lids and rubbers for a moment in the hot water of the water bath. Grape Juice—Hot-Pr«ss Method Wash, stem, and crush grapes. To 2 gallons of the crushed grapes add 1 quart of water. Boil vigor ously until grapes are discolored or turn a reddish brown. Strain juice first through a thin bag, then through a thick canton flannel one. Measure juice and to each quart of juice add 1-2 measuring cup of sugar. Dissolve. Fill ster ilized bottles or jars, process until the juice smokes or reaches 190 de gress Fahrenheit Seal. Blackberry Nectar 12 lbs. of crushed blackberries. Pour over these quart of white vinegar, let it stand in a granite or porcelain container 36 hours, cov ered with a cloth tied over the mouth of container. When time expires, strain first through a thin bag, then drip through a thick one* Measure juice and add an equal measure of sugar, stir until dis solved. Place in the preserving kettle on the flame, let it boil 5 minutes, counting time when juice begins to boil. Remove immed iately, as more boiling would pre cipitate the pectin. Seal in ster ilized jars or bottles. Do not pro cess. Use 4 tbs. of this sirup to an ice tea glass of crushed ice or ice water; 3 tbs. to an ordinary glass. Nectar may be made from very ripe peaches, plums, grapes straw berries, raspberries, Himalaya ber ries and even mellow pears oy this recipe. Left Over Fruit Juices An over-plus of juices left from canning fruits of all kinds and in making fruit confections should be canned for fruit punches and sum mer drinks. PROCESS.—When apples, peach es, apricots, pears, and nectarines are ground for the purpose of making confection the v juice is pressed from the pulp, by pressing it through a thin bag, thus leaving the pulp in a dry, compact condit ion for manufacturing the confec tion. Strain the juice through a thick bag, measure, aati 1-2 cup of sugar to each quart of juice. Dissolve, place in kettle, bring to a boil, con tinuing 5 minutes. If a scum arises, remove. Fill the sterilized jats or bottles to the top, seal, and process each 5 minutes. If a gingered drink is desired, use 1 teaspoon of ground ginger for each quart of juice. Tie this in a cloth and add to the juice when it is placed in the kettle to boil 5 minutes. Remove this when be ginning to fill jars. Apple Cider People in the Piedmont District where ‘apples are plentiful should can apple cider for winter and spring uses. Windfalls may be used for this purpose. As soon as the cider is pressed bring it to a boil and pour it in sterilized jars or bottles, seal, place them on a rack in the canner, with boiling water coming to the neck of each. Boil pints 5 minutes, quarts 10 minutes. String Beans The Refugee is a good variety for canning. When the beans within the pod have grown to any size, canning is more difficult and the product of poorer quality. For can ning, only well-sorted, small, tend er beans should be used. Wash in two or three chanfees of water and string the beans and cut them in to 2 inch lengths diagonally or “on the bias.” In glass they may be canned whole or packed log-cabin fashion in square jars. Blanch 3 to 8 minutes or until the pod will srm I “Things I Ate 1 Hurt Me” 1 "I had a severe case of indiges- IUvTt' tion,” says Mrs. Bell Buck he is ter, 7 River St., Piedmont, S. C. "So many things that I ate hurt me, m I almost quit eat- * ing. "I would bum in my chest. I had severe headache,^and such a tight, smothering feeling. I would be obliged to eat a little, then it would hurt me "A friend said to me: 'Why don't you take Black-Draught?* *T was just too weak then to do my work. I began taking small doses after meals and in just a few weeks I could eat anything I wanted to, then take my small dose of Black- Draught and feel fine. I soon re gained my health and strength.’* Costs only 1 cent a dose. THEDFORD'S Black- Draught For CONSTIPATION, ' INDIGESTION, BILIOUSNESS Women who heed a tonic should take Cardui. Used over 50 years. , ICELAND’S CITY OF TENTS REYKJAVIK, Iceland—A city of 27,000 tents is rising on the shore of beautiful Lake Reykjavik to ac commodate the hosts of visitors who are expected to attend the celebration of 1000 years of parli amentary rule for Iceland. The Parliament, or Althing, of Iceland dates back to 930, and is claimed to be the oldest in the world. jdcutc yeco Wl&n&y' ow, youAs Right bow is a mighty good time to put new and up-to-date FIREPROOF Roofs on your Buildings. Because a Large Roofing Factory has just sent me an outfit of samples of some of the best and most practical Roofings that 1 ever saw. And this factory sells DIRECT FROM THE FACTORY TO YOU at Low Wholesale Freight Paid Factory Prices. Whether you order one square or 1,000 squares you get the same Low Wholesale Factory Prices. Just mail me a postal or send word to me and I will bring the samples and the Roofing Catalog so that you can pick out just the kind and style of roofing, ceiling or siding that suits you best. J. W. CORLEY BOX 64 McCormick, S. C. SOR NEW HOUSES OR AS BE SAfLED WOOf' SWN6LES Although some “broilers” may be fat enough to market direct from the range, it is often profitable to fatten chickens for a week or two before marketing. Be careful not to overfeed the broilers when they are first put on the fattening ra tion. Gradually increase the quan tity at each feeding until toward the .latter part of the fattening period the birds are getting all they will eat. The U. S. Depart ment of Agriculture recommends the following fattening rations: 6 parts corn meal, 3 parts rolled oats* and 1 part middlings; or 6 parts corn meal, 2 parts ground oats without hulls, and 2 parts middlings. Feed these rations with milk, using 2 pounds of milk to 1 pound of mash. Dangerous Business Our stomach and digestive systems are lined with membrane which h delicate, sensitive and easily injured. It is dangerous business, then, to use medicines containing harsh drugs, salts or minerals, when wc are con stipated. In addition to the possibility of injuring the linings cf our digestive system, these medicines give only tem porary relief and may prove habit form ing. The safe way to relieve constipation is with Herbine, the cathartic that ii made from herbs, and acts in the way nature intended. You can get Herbine STROMS’ DRUG STORE bend without breaking. Drain well, pack quickly, and cover with brine. Hot-Water Canner.—When the beans are young and tender, pro cess pint glass jars intermittently, 45 minutes at each processing per iod. If more mature beans are packed, process 1 hour each period. Process quart glass jars 1 to 1 1-2 i hours on each of the three periods. Exhaust tin cans 3 to 4 minutes and process same as glass jars. m LET THE MESSENGER DO THOR JOB PRINTING 00— ■00— , —00— We are prepared to do various kinds of job printing neatly and promptly and solicit your orders for Ruled Letterheads Typewriter Letterheads i U j i ( ! J 1 1 j I l • Noteheads BiUheads Statements Envelopes Posters Circular Letters Folders . Business Cards I Visiting Cards Special Invoices Day Books ^ Receipt Books ] • | > -j; ; Tally Sheets I 1 , ! Lumber Tallies ! ^ Notes 1 J i / 7 - • \ * \ / Chattel Mortgages Crop Mortgages And many other special forms of printing or rule work. Our prices are reasonable, and we guarantee satisfaction on every piece of work we do. • V —00— —00— —00— MICK MESSENGER McCORMICK, S. C. *