ADD ZEST TO MEALS WITH JELLIES AND RELISHES
(See Recipes Below)
LINE YOUR PANTRY SHELF!
As full of tang and zest as autumn
•re these recipes tailored to fit
your canning cup
board. Crisp rel
ishes, sparkling
jellies, bright to
mato catsup, and
pickles of cucum
ber and peach—
, what a selection
you'll have for
making your meals a festive boardl
Your pantry shelf lined with these
sweet, spicy fruits and vegetables
will be your line of defense, too,
not only tor meal planning but in
working out a nutrition and food de
fense program. Generous supplies
of fruits and vegetables now will
assure you of plenty in fall and
winter if you put them up.
Be sure to use a good qual
ity cider vinegar to prevent pickles
from becoming soft, tough, or shriv
eled. Good, full-bodied spices are
also vital to successful canning.
'Bread and Butter Pickles.
(Makes 10 pints)
25 medium sized cucumbers
10 onions (medium-white)
% cup salt
1 pint vinegar
2 cups sugar
2 tablespoons mustard seed
2 tablespoons ginger
2 tablespoons tumeric
Let unpeejed cucumbers stand in
water overnight Then slice cucum
bers and onions and place in pan
with salt (no water). Let stand 1
hour, then rinse off salt, add vine
gar, mustard seed, ginger and tu
meric. Boil all ingredients until
peel turns yellow (about 40 min
utes). Pack pickles in sterilized
jars. Seal and allow to stand 10
days before using.
Remember those amber-colored
watermelon pickles mother used to
put out? I’m sure you do, so here’s
the recipe which rates high:
'Watermelon Pickles.
Thinly cut the green rind from
watermelon, removing soft part of
pink meat Cut in pieces and cov
er with salt water made from 1
cup salt to 4 cups water. Soak 12
hours, drain and cook in boiling wa
ter until half tender, about 10 min
utes. For every pound of rind, al
low a sauce made from:
1 3-lnch stick of cinnamon
8 cloves without heads
2 cups sugar
1 cup water
1 cup vinegar
Tie spices In a cloth bag. Cook
all ingredients 10 minutes. Add rind
and slowly bring to a boiL Remove
spices. Place rind in sterilized jars,
cover with hot syrup and seal.
Spice the fruits from your orchard
or carefully chosen material from
the market and
you will always
have something
of a surprise to
add to mealtime. 4
Served as a meat
accompaniment,
garnish or a rel
ish whole, lus
clous fruit decorated demurely with
LYNN SAYS:
Cookbooks that will make a dif
ference in your life and also a
difference in your meals are
worth looking Into. Fall’s a good
time to look when you think of
the many holidays in the months
ahead and the entertaining you’re
going to do and the new ideas
you’ll need.
“June Platt’s Party Cookbook,”
published by Houghton Mifflin, is
a classic in that the recipes are
given in a conversational sort of
way as though your very best
friend and best cook were giving
you some of her favorite recipes.
Here you’ll find such treasures
as corned beef and cabbage, veal
kidneys in mustard, hot buttered
scones, and strawberry and al
mond souffle.
Dishes you’ve never thought of
and touches that add real distinc
tion to everyday food are given
in “Mrs. Lang s Complete Menu
Book," also published by Hough
ton Mifflin. Menus for every kind
of occasion are given and reci
pes, too, for every one of them.
YOUR CANNING SHELF
•Bread and Butter Pickles
•Watermelon Pickles
•Pickled Fruit
•Tomato Catsup
•Concord Grape Jelly
•Grape Conserve
•Recipe Given.
cloves, ripened and mellowed In
heavy syrup, fills menu demands
beautifully.
•Pickled Fruit.
(Makes 5 to 6 pints)
2 cups vinegar
5 cups brown sugar
or
2% cups each, brown and white
sugar
2 tablespoons whole cloves
2 sticks cinnamon
4 quarts peaches, pears, or crab
apples
Cook sugar, vinegar, spices 20
minutes. Select firm fruit, remove
the thin skins from pears and
peaches, if using them, but do not
pare crabapples, rather leave them
with skins on. Drop in fruits, few
at a time, and cook until tender.
Pack in hot sterilized jars, adding
syrup within a half Inch of the top.
Seal and store in a cool, dry place.
Concord grapes, deep purple, vel
vety, and plump with Juice are one
of autumn's fa
vorite fruits. They
lend themselves
nicely to Jelly, ei
ther by them
selves or in com
bination with oth- '
er fruits. As con- (
serves, too, they
will help you make menu magic.
•Concord Grape Jelly.
(Makes 11 medium glasses)
3 pounds ripe Concord grapes
Mi cup water
7H cups sugar
H bottle fruit pectin
Stem the grapes and crush them
thoroughly. Add the water, bring
to a boil, cover, simmer 10 minutes.
Place fruit in jelly bag and squeeze
out juice (about 4 cups). Place sug
ar and fruit juice in large saucepan,
mix, and bring to a boil over a
very hot fire. Add pectin, stirring
constantly, bring to a full rolling
boil. Boil hard Mi minute. Remove
from Are, skim, pour quickly into
glasses. Paraffin at once.
•Grape Conserve.
(Makes 10 12-ounce glasses)
7 pounds Concord grapes
Sugar
2 pounds seedless white grapes
4 oranges, sliced thin
1 pound broken walnut meats
1 teaspoon cinnamon
H teaspoon nutmeg
Stem the grapes; wash and mash
slightly. Cook slowly until Juice is
free, about 15 minutes. Force
through a sieve to remove seeds.
Measure pulp. To every 4 cups
pulp, add 3 cups sugar. Add white
grapes, orange slices, cinnamon and
nutmeg. Cook to the jelly stage.
Remove from heat; add nutmeats.
Seal in hot, sterilized glasses.
Putting up a batch of tomato cat
sup offers pleasure in more ways
than one. You enjoy the lusty, spicy
odor of the cooking, and the fra
grance seems to permeate the
house for days. You’ll enjoy see
ing the jars of rich red fruit on the
shelves, and then again you’ll like
tartness of the relish as part of
your meals.
•Tomato Catsup.
(Makes 5 to 6 pints)
4 quarts of tomatoes, quartered
2 large onions, chopped
2 cups granulated sugar
2 cups vinegar
1 teaspoon salt
2 tablespoons whole allspice
% tablespoon whole cinnamon
2 tablespoons whole cloves
1 teaspoon whole black pepper
2 tablespoons paprika
Vt teaspoon dry mustard
Simmer tomatoes, onions, sugar,
and vinegar 2 hours. Tie the all
spice, pepper, cinnamon and cloves
in a bag and add with the remain
ing ingredients, and continue cook
ing for another hour. Remove the
bag of spices and force the vegeta
bles through a sieve. Reheat to
bubbling hot and pack in hot, sterile
jars.
(Released by Western Newspaper Union.)
WHO’S
NEWS
THIS
WEEK
I- I
By LEMUEL F. PARTON
(Consolidated Features—WNU Service.)
NEW YORK —In Europe a few
years ago, this courier got a
strong impression that old Karl Bae
deker was slyly giving the Germans
I ' the breaks,
Explorer-Writer in his guide
Preparea Guide a book com
On Latin-America ?uendium °f
the compar
ative interest and importance of Eu
ropean show places. His son carried
on and in the long run of the decades
the Germans contrived to reveal Eu
rope to millions of visiting Ameri
cans—particularly school teachers—
through their eyes.
Hence one finds satisfaction in the
news that the South American Bae
deker is being worked up by a man
of German birth who is also a thir
ty-second degree American. He is
Earl Parker Hanson, engineer, ex
plorer, geographer and writer, pre
paring guides to all Latin-American
countries, under sponsorship of the
Nelson Rockefeller committee.
It is revealed that the guides will
spot up their material against a
background of "cultural and his
toric discussions.” That might be
more effective than sending down
hoofers and spoofers, as we have
been. Two volumes, containing
about 800,000 words, will have been
prepared at the end of this year,
under Mr. Hanson’s direction.
Mr. Hanson was born in Ber
lin, of American parents, in 1899,
came to this country in his early
youth, attended the University
of Wisconsin and did graduate
work at the University of Chi
cago. He was the editor of tech
nical publications, beginning his
exploring career in Iceland, fol
lowed by wanderings in the Ca
nadian sub-arctic, where he be
came a friend of Stefansson.
In 1931, he made studies of ter
restrial magnetism for the Carnegie
institution In the basins of the Ama
zon and Orinoco and thereafter de
scribed the expedition in his nota
ble book, "Journey to Manaos."
Mr. Hanson didn't need a guide
book to tell him where Adolf Hitler
was heading. Several years ago he
was on record with a sharp warning
that we’d better do something about
Iceland—that Hitler was staking it
out as a stepping stone in this di
rection.
OWEN D. YOUNG’S farm near
Van Hornsville, N. Y., is some
thing quite unlike the traditional
Sabine farm of the retired careerist,
or sentimen
Returned Farmer talist The
Entere Fight for Youngs
Fair Milk Price parted
farming
around those parts in 1710 and Mr.
Young, battling for the milk farm
ers at Albany, says he is “more of
a returned farmer than a retired
industrialist."
The former head of the General
Electric company and the Radio
Corporation of America, away from
home for a spell and now back with
money in bales and garlands of hon
orary degrees, is in dead earnest
about farming and about a fair milk
price for farmers. He has been in
the campaign for many months now.
Better luck to him than the "re
turned” American Presidents had.
Starting with Jefferson, there were
six of them who returned to their
farms and they all finished in the
red.
Mr. Young has been the coun
try’s champion dollar - a - year
man, but he thinks that’s too
much to ask tor the farmers.
There was a drive to make him
President in 1931, which he hast
ily sidestepped. He said he
didn’t think he had the right
kind of training to sit in the
White House.
He was a farm boy, then a
Boston lawyer, his “earned run"
among his college degrees being
from St. Lawrence university.
He is vigorous and happy at 67,
6 feet 2, a bit heavier than
when he was running corpora
tions, and he still smokes a pipe
with a 10-inch stem. He retired
as chairman of the General
Electric company in 1939.
Some historians think traditional
American democracy was possibly
strangled in the contention between
the Hamiltonian industrialists and
the Jeffersonian agrarians. Mr.
Young is somewhere in between.
His career has widened the area of
“common ground."
IN 1919, Col. Gerald C. Brant flew
j *■ from Houston, Texas, to Wash
ington, covering the 1,505 miles in
1 910 minutes. It wus a big story and
I there was a lot of head-shaking
j about these firebrand aviators going
plum hog-wild. That's the Maj. Gen.
Gerald C. Brant now commanding
the Gulf Coast air corps training
, center. They re getting under way I
to train from 12,000 to 15,000 pilots,
taking full advantage of year-round
flying weather down there. He's
| from Charlton, Iowa, a West Point
l er, and has plenty flying experience.
i
Prostigmin
For Cure of
Bad Breath
By DR. JAMES W. BARTON
(Released by Western Newspaper Union.)
IN LOOKING for the cause
of bad breath, physicians
and dentists look first to some
condition in the mouth—de
cayed teeth,
spongy gums,
infected tonsils,
dry catarrh—or
to some condi
tion of the stom
ach and intestines. While
teeth, tonsils, gums and stom
ach and intestine conditions
can generally be corrected,
the most distressing type due
to dry catarrh—seemed to be
incurable.
Some satisfactory results were ob
tained by the use of a little rubber
bag filled with wa
ter pushed up the
nose and where
possible into the
sinuses and the wa
ter kept hot by
means of electric
ity. This softened
the crusts and when
crusts were re
moved, the odor
disappeared.
__ -Drs. John Rom.
Dr. Barton mell and T. C. Da
vis, Philadelphia,
have had good results by the use of
prostigmin in clearing up chronic
catarrhal and sinus conditions.
Prostigmin is in general use for ton
ing up the muscles of the intestine.
Two Chicago physicians, Drs. L.
B. Bernheimer and Samuel Soskin,
in Archives of Otolaryngology re
port their experience with prostig
min which acts as does ovary ex
tract estrone in heating up and caus
ing an increased supply of blood to
the lining of the nose. The patients
sprayed the lining of the nose four
times a day with a weak solution of
prostigmin.
Results in Twenty Cases.
Twenty patients were treated for
periods varying from one month to
one year. All other forms of treat
ment were stopped except washing
out the nose once or twice daily
so that the prostigmin would be
sprayed directly on lining of nose
instead of on any mucous that had
accumulated. Ozena—the bad odor
—was controlled in all the cases,
usually at the end of second week.
Crust formation was definitely de
creased and in some cases disap
peared entirely.
Three of the patients stopped
treatment for four weeks. In all
three cases the crusting, the bad
odor and the bad throat returned,
showing that treatment must be
kept up if the patient is to be kept
free of symptoms.
• • •
Preventing Spread
Of Common Colds
IT IS gratifying to see the interest
■I in backward children now taken
by school officials and teachers.
Anything that can help the back
ward pupil—eye tests, ear tests,
gland—and other physical tests are
made and treatment given to en
able the bov or girl to become a
useful citizen. Everybody recog
nizes the value of this work to the
health and happiness of these chil
dren.
It is, however, difficult to get
school boards to make provisions
for physical examinations by school
physicians and nurses, yet this in
spection and health service would
not only prevent much absence from
school but might save many lives,
as epidemics of influenza and colds
could be prevented.
The common cold is the most
common ailment among children
and adults. One case can cause an
epidemic that will spread through
out the schoolroom and the whole
school, just as it goes through fam
ilies, factories, and stores. If then
this one cause is discovered early
and kept apart from others, there
will be no spreading of the disease.
In some schools pupils are given
a short examination—heart, temper
ature, and throat—before they re
turn to school after the summer,
Christmas and Easter holidays.
This has prevented epidemics of
colds, mumps, measles and other
diseases of childhood from spread
ing throughout the school.
How can colds be prevented in
children and adults? The same rule
applies to both children and adults.
Don't eat too much and don’t allow
yourself to get chilled. Overeating
means too much acid wastes in the
blood and tissues. If the body is
chilled at this time, a cold is likely
to start in certain individuals.
QUESTION BOX
Q.—Is it possible to increase the
stature after one reaches the age
of 21?
A.—At the age of 21, injections of
pituitary or other gland extract is
not likely to increase your height.
However, stretc hing apparatus used
by orthopedic physicians to straight
en spinal curvature might gain an
inch. Also I read recently of de
vices sold to wear in the shoes that
increase height.
Lovely Scarf Has Many Uses
A DD loveliness to your home
with this easily crocheted
scarf to be made in various sizes.
Done in fine cotton, its pineapple
design matches that of the lovely
doily, Pattern 6821.
Pattern 7038 contains instructions for
making scarf; illustrations of It and
stitches; photograph of scarf; materials
needed To obtain this pattern, send your
order tot
Sewing Circle Needlecraft Dept.
117 Minna St. San Francisco, Calif.
Enclose 15 cents in coins for Pat
tern No.
Name ...
Address .
Advantages of Difficulty
Difficulty is a severe instruc
tor, set over us by the supreme
ordinance of a parental guardian
and legislator, who knows us bet
ter than we know ourselves; and
He loves us better too.
He that wrestles with us
strengthens our nerves and sharp
ens our skill. Our antagonist is
our helper. This amicable con
flict with difficulty obliges us to an
intimate acquaintance with ob
jects, and compels us to consider
it in all its relations. It will not
suffer us to be superficial.—Burke.
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Military Brush Sat. Back*
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7-iach comb. .. 150 coupons.
Door Chime with melodious
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rear doors. . . . 475 coupons.
Remington Double-Header for
non-irritating shaves. 115-v.
AC 1000 coupons.
Oneida Community Par Plate
Silverware. 26 pieces and
Walnut chest. 800 coupons.
Walnut Serving Tray with
colorful inlay. 13K* x 19'.
Beverage-proof. 225 coupons.
FREE! New catalog... No. 19.
Full-color illustrations
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