6 B
THE OMAHA SUNDAY BEE: MAY 23. 1920.
The Cook Book
By JANE EDDINGTON.
Fruit Juice for Sweetening.
At the agricultural experiment
station of the University of Cali
fornia a great deal of work has been
done on home preparation of fruit
juices and the making of preserves
by Y V. Cruess and Frederic T.
Biolctti.
In, a leaflet by Prof. Cruess on
"Home Preparation of Fruit Syrups
and Preserves," it says: "Syrups
made from grapes, apples and other
fruits can be used in cooking or on
the table to replace sugar to a great
extent." In another leaflet on fruit
juices he says:, "The directions
given in this publication for the
preparation of fruit juices are de
signed for use in the-household or
in small scale production of juices
on the farm. - The methods describ
ed -are based on the results of in
vestigation that has been well test-
' The recipes are given as pre
cisely as possible."
The list of recipes is for apple
juice, red grape juice, loganberry,
Jilackberry and raspberry juices,
lemon juice, orange-lemon juice,
grape juice, pomegranate juice and
clarification of fruit juicVs.
Preserved Lemon Juice.
From the experiences of the last
10 years I know that about this sea
son lemons and other, citrus fruits
may be much lower in price than in
summer, though inclined to be low
est in April, and so many women
are in search of recipes for pcrserved
lemon juice to use for summer
drinks or lime or orange sirups. It
I rtJUJK'S less DIIR- lu Iimrvc ilhiuii-
ade with sirups than with fresh juice
and sugar, and the drink is smoother
and more agreeable. A little fresh
juice may always be added to tone
it up, or other fruits may be crushed
and added for this purpose, especial
ly the strawberry. A single tea-
spoonful of sugar at the last in such
such mixtures will go far, enhanced
flavors compensating for less sweet
ness.
Here is the Cruess recipe for the
making of lemon juice:
"Lemon juice does not retain well
its flavor after nasteurizing. Cull
lemons and 'juicF lemons may often
be obtained cheaply in lemon or
chards or packing house (in Cali
fornia, of, courst. yet sometimes in
our markets). Cut the lemons in
half. Remove the pulp and juice
with a lemon squeezer or on a glass
lemon cone. Strain out coarse pulp.
Bottle and pasteurize as directed for
apple juice. Lemon juice always de
velops a 'limey' or stale flavor in
time, but is still good for remonade."
Basis for All Fruit Juices.
Here is the complete recipe for
making apple juice, all the others
really being based 111 part upon it:
"Apples for production of juice
should be of good flavor and rather
tart. Winesap, Northern Spy,
Gravenstein, Newton and Pippin are
all good for this purpose. They
should' be clean, sound fruft and
not wormy culls. A thermometer
that may be immersed in the liquid
is necessary. A dairy thermometer
reading 185 degrees Fahrenheit, or
higher, will answer the purpose.
"Crush or grind the fruit and press
cut the juice. If the fruit is heated
to 150 or 160 degrees Fahrenheit
(not above 160), for a few minutes,
it will press more easily. Heat the
juice to 150 degrees Fahrenheit in a
kettle. Strain or filter the juice
through a jelly bag or other filter
ing device. It is usually desirable
to strain the juice twice.
"Pour the juice into bottles, al
lowing a space of about one and a
half inches in the necks for expan
sion of the juice during sterilization.
Crown finish bottles are best if any
large amount of juice is to be put
up. Cork the bottles with corks
previously sterilized for JO minutes
xn boiling water. Tie the corks
down with string to hold them iif
the bottles during sterilization.
Crown caps and bottles require a
crown bottle capping machine.
Small hand power cappers can be
purchased for $10 or less.
"Pasteurization Lay the bottles
in a horizontal position, on the false
wooden bottom cf a wash boiler
sterilizer or large pot. 1 Fill the
boiler or kettle t with water. Hf at
the water slowly until a thermom
eter held in the water registers 175
degrees Fahrenheit. Maintain this
temperature for twenty minutes.
For larger scale pasteurization a
large wooden vat with false bottom
and heated with steam coils may be
used. The wash boiler or pot pas
teurizer mabe filled full of bottles
so long as : the water completely
covers them.
"As' soon as the' corks are dry
after removing the bottles dip the
ends of necks and corks in melted
paraffin. Dip again when the bot
tles are cold. This prevents mold
ing.
Heating Fruit Juices.
Two items may be mentioned
here as of importance, it seems to
me, in heating fruit juices. To heat
them evenly use an aluminum ket
tle, since the h;? applied at any
point will instantly spread to all
points. In other kettles th Bottom
part of the fruit may be hotSenough
to destroy its flavor, while the top
part is still told unless it has been
constantly stirred. A thermometer
in such a kettle does not always
tell tne exact truth.
Instead of cork stoppers cotton
ptugs may be used in sterlizing fruit
juices, it atterward they are twice
paraffined, as in the . case of the
corks, but unless a hard plug is
made pararhn poured on it hot mav
go through,' Mold sends down long
roots, and cotton is not so good as
Pineapple Cream Cake
i
' iiminiiinMW mill mi m ir minp-im-y'Trrv ""
Separate the yolks and whites of
six eggs, add one cup of eugar to
the yolks and ibeat together until
creamy. Sieve one cup of flour and
one teaspoonful of baking powder
together and beat the white of the
eggs stiffly. Stir these ingredients
lightly into the yolks and sugar,
turn the mixture into buttered layer
cake pans and bake in a moderate
even. When done, put on a sieve
to cool and spread the pineapple
cream between the layers of cake;'
put them together and cover with
boiled icing.
Pineapple Cream Put two table
tpoonfuls of butter in a saucepan,
add half a cup of sugar, mix one
egg; put these with the butter and
sugar and one-half cup of grated
pineapple and juice. Stir over a
slow fire until the mixture thickens
and becomes the consistency of
thjck cream, and then use.
m
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the filtered juice add the one-fourth
of the untreated- .juice. Boil the
juice down to a sirup and seal boil
ing hot in bottles or jars. This sirup
is low in acid and is suitable for
griddle cakes, making gingerbread,
Precipitated chalk can be bought
from any drug store. If chalk is not
used, the sirup will be sour."
Of course the boiling down of any
fruit juice concentrates it. and so
gives it a high degree of sweetness.
Apple juice will stand the boiling,
and so will tomato juice. x It is
astonishing how tomato juice, boiled
down, the pulp first removed, will
caramel and be a better thing for
coloring sauces than any burned
sugar. Boiled down cider is . un
excelled for certain time worn uses,
and its use might be extended with
profit in high cost of sugar times..
'.he cork, unless great care in sealing J jelly bag to remove the chalk. To
tne top suriace is used.
The Cruess orange-lemon juice
recipe reads:
"Mix one pintpf lemon juice with
each pint of orange juice. Add two
pounds of sugar to each gallon. Bot
tle and pasteurize as directed for ap
ple juice To serve this juice, dilute
each cup of juice with one or two
cups of water. This juice retains
its flavor much better than ordinary
fruit juice."
urapeiruit juice: cut iruit in
half and remove pulp and juice on a
glass cone. Strain through cheese
cloth. Heat to 175 degrees and
pour into scalded bottles, filling
them full. Cork and tie down the
corks. , Place the bottles in Vater
previously heated to 175 degrees and
keep at this temperature for 20
minutes. Remove the bottles and
seal with paraffin. This method re
moves the air from the bottles and
prevents darkening the juices which
would otherwise take place; Grape
fruit juice is the most satisfactory of
all citrus fruit juices."
irups to Replace Sugar.
The Cruess method of clarifying
fruit juices is too long to quote
here. Spanish, clay, which is a
medium grade of potter's clay;
casein for grape juice only, a com
bination of these two for grape
juice and egg white for grape juice,
but not satisfactory with other
juices, are the clarihers used.
In the leaflet for making sugar re
placing sirups for table use chalk is
used for clarifying. The whole re
cipe reads:
"Clarify the, fruit juice. To- do this,
heat to baiKne and filter through a
jelly bag 'till clear. Divide into two
lots, , Representing one-fourth and
thee-fourths of the juice, 'respec
tively. To three-fourths of the juice
add two ounces (three level table
spoons) of prepared chalk per gal
lon. Heat to boiling and allow to
stand over night. Filter through a
Experimenting in Grape Juice.
We may well keep our eyes open
to what is going on in California in
grape juice experimenting as the
season advances. One freezing and
vacuum evaporating process was
used last year, producing a sirup ex
cellent for table use and for a bever
age when diluted with carbonated
water. The daily papers have had
not a few items of news op the
grape problems and the new inven
tions, borne despairing grape grow
ers on the eve of prohibition rooted
out the vines. Others dried their
wine grapes and sent them to Euro
pean wine vats, realizing far more
on ttieir crops .than in any previous
year, it is reported. The latest thing
seems to be the manufacture of
some patent grape jelly with great
prospective beverage qualities such
as will gratify the lovers of things
alcoholic. '
They are developing new methods
of drying fruits in California, where
so many thousands of tons are dried
yearly methods that seem better
than the old sulphuring and sun dry
ing. One method is to cook fruit
a short time in a 40 per cent solution
of glucose before drying it. In this
case the color is satisfactorily retained.
The Vogue. t
It is a long time since shawls
were in vogue so long, in fact, that
those of this generation are only
familiar With them in collections or
decorating the walls of some studio
enthusiast. .Queen Victoria would
be. delighted were she living to
know that Paisleys and cashmere
shawls are making a strong bid for
favor as wraps. As not every wom
an can possess these rarities, the
weavers are busy turning out
shawls done in colors, self-embroidered,
for wear over thin sum
mer gowns. "We will seel" said
the owl.
Hand made organdy flowers deco
rate all the new organdy frocks.
For a white gown all the shades
of violet arc used, ranging from
pele pinkish mauve to deep purple.
Siveralshort lengths of these, rang
ing rom two to five inches wide,
are 'picoted, then combined to form
the blossom by winding round and
round from the center, just as .we
used to make roses. Nothing could
be lovelier for trimming one of
these little frocks. For the hat
worn with it they are also adorable
Three-piece costumes in ging
ham are to be all the rage. One
N
Life is a Game of Pool
Cne never knows for certain what the outcome will be. We try
ever so hard to win and are confident of good fortune BUT the
outcome is uncertain.
The man who insures his life in the
WOODMEN OF THE WORLD
has Insurance that Insures protection that protects.
A policy of life insurance Is the cheapest and safest mode of
making provision for one's family of winning the game.
Why not call Douglas 4570 and let us explain our proposition.
.ISO. T. IATES,
. Sovereign Clerk.
' . W.O. W.Bnlldlng-Omaha,
II. JU fit A3 bit, '
, Sovereign Commander.
Canning
Strawberries
THE following method of canning
strawberries so they will retain
strawberry shortcake and other
strawberry desserts possible when
the season for this fruit is long past
has been tried and found entirely
satisfactory.
After the berries have, been hulled
and washed crush one-fourth of
them, strain out the juice and put
it into a preserving kettle. To each
pint of juice add a pint of granu
lated sugar and half, a pint of water.
Let it simmer 20 minutes, then take
it from the . fire and . remove the
scum. ,
Fill glass jars with the remaining
berries and set them on racks in a
boiler containing sufficient water to
cover the radks. Pour the prepared
syrup, boiling hot over the berries
until the jars are completely filled
and screw on the, tops, of the jars
loosely. ' '
Ad,d hot water until it comes half
way to the top of the jars, then put
on the lid, and let the water boil
Half. an. hour. At theend of that
time take the jars but, screw their
caps on tightly, cover with , a towel
and set them away, to cool. When
they are perfectly cold tighten the
caps as much as possible and put
the jars in a cool, dark closet.
In many fruits the flavor and color
are so intimately combined that the
loss of one means a corresponding
loss of the other. This is especially
true of the strawberry and in pre
serving it the fruit is apt to lose both
color and flavor. To avoid this, se
lect only the highly-colored berries
for canning purposes.
The strawberry retains its flavor
much better when crushed, and made
into jam. The following method of
making jam has given me good re
sults: From two quarts of hulled
strawberries pick, out a pint of the
smallest berries. Crush these, press
out the juice and strain it. Then
crush the other three ipints of ber
ries, and put them with the strained
juice and one pound of granulated
sugar in a preserving kettle and
place on the stove. Let the fruit
simmer 20 minutes, then add another
pound of sugacj and as soon as it is
dissolved, and the fruit begins to
boil again, remove the kettle from
the fire. Put the jam into glass jars
or tumblers, set in a cool, dry place.
For strawberry jelly, put thrfe
pints of strawberry juice into a
saucepan, add a pound of granulat
ed susrar and let simmer 20 minutes
over the fire. Add another pound of
sugar (granulated), and smimer five
minutes more; remove from the fire.
Put the jelly in glasses, cover se
curely and keep in a cool, dry place.
When strawberry jelly is to be
served for dessert, it may be made
from gelatin in this manner: To one
third of a box of gelatin add one cup
of cold water and let it soak an
hour; then add a cup of hot water, a
cup of strawberry juice, the juice of
one lemon and a cup and a half of
suRar. Stir until the sugar is dis
solved. Strain into a dish and set
in a cold place, until jellied; .
Keeping Fasteners.
Loose snap fasteners in the bot
tom of a box are hard to find. When
il-'srarHinff an article, nierce a strio
of strong paper or thin cardboard
wiin a aarning necuic, niscn mc
snaps, roll up the' strip and place it
in machine drawer tor futuas use.
Home
You enjoy your beautiful
home. Yes, that is where I live
and spend most of my idle time
and money. Then you like home
cooking, good things to eat and a
good, appetite. Do you take as
much interest in the care of
your teeth? If you do you may
have longer years of this home
pleasure, with vigorous health,
good teeth and good living.
Dentistry of teday repairs and
restores the teeth. Oujf porce
lain tooth plates and porcelain
bridge teeth will help you to en
joy three square meals a day of
your home cooking.
Come to the Barker Bldg. end
I will examine your teeth.
G. W. TODD
Fourth Floor Barker BlocL
15th and Farnam Sts. ,
Phone Dogla 2922
MANAWA PARK
Opens Today
V.
There has
never been
a prospective patient in our of
fices who needed assurance
ahout the character of work he
was about to receive.
cmipcki
Nearly all of our new patients have been told by
those who know from experience that we are
dentists, who, above all, take
pride in thorough and skillful
work.
Dm Chvurdi
and IHIalltalP :
500 Paxton Block Tyler 1816
1 6th and Farnam Streets
M, M
'DRB J. HAULER
- for you v
Hoover Suction
Sweepers
Make housework -easy, using one of
them in t
Your Home,
gives jnuch more time for other duties.
See them on 'display at the Electric
Shop Retail. '
Easy Payments
Phone Tyler 3100 or So. 3 for Particulars
Nehrosi
koRiwer
seen in checked orchid had the
faintest line of lemon, which was
accentuated in pipings of the same,
even on the string sash, the blazer
jacket was about 31 inches long and
had the inevitable string girdle
piped with lemon gingham.
BIG DANCE
Given By Dgr Tm
MACCABEES
Council Bluffi Tent No. 32 at
Eagles Hall, Co. Blvfs
Tuesday Evehin
May 25
Music By Brarrnoff't Orchtr
SOe Coupl. (War Tax Includad)
MANAWA PARK
Opens Today
klan hal, m.i.m.
If HUNT'S Salvo failIn tbo
treatment of ITCH, ECZEMA
RINGWORM. TETTER or
other Itchlni tkig diwaaea. Try
lb cent bos at our riik
Shermaa ft McConnall Druf Co.
Our compliments to John
W. and George B. Read
Sherman & McConnell's
big ad in today's paper.
We shall outcut the cutters
during the next few days.
mm
12
For Rent
Typewriters
and Adding
Machines of
All Makes
Central Typewriter
Exchange
Doug. 4120 1912 Farnam St.
AnotherReason
Why so many people
choose , to eat t1
daily at J
i Mbtol Moth 1
Cafeteria !
We have Tasty foods f
for Tasty people.
We are ready to serve you at
any hour of the day or night.
ROME MILLER
Says Thick Sluggish
Blood Should
Be Purified
A Greaay, Pimply Skin, a Foul
Odor to Perspiration, Boils and
Ache and Pains All Banished
- by Sulpherb Tablets. Like
v- Grandma's Remedy for Spring.
Take these tablets made of sul
phur, cream of .tartar, calcium sul
phide and extracts of rare herbs
and take regularly for a month or
so, and you can drive the poisons
out of your system. Sulpherb Tab
lets are wonderful to overcome
constipation, sluggish liver and
kidneys and they quickly start all
the eliminative organs working.
They "flush the sewers," as it were,'
and you will feel their fine effects
all through sprinir and summer.
Headaches, catarrh, neuralgia,
rheumatic pain, constipation and
kindred ailments due to poisons in
the blood, all jro, the skin clears,
pimples and boils are absorbed and
pass out througlf the proper waste
channels. Every package is guar
anteed so you can prove it easilv.
Good for children and adults. All
druggists, 60c per sealed tube. Get
sulpherb Tablets (not sulphur tab
lets). ADYERTI8EMKNT
UGLY HAIRS GO QUICK
BY THIS SIMPLE METHOD
Ugly and unsightly halm ug.ic
fuzty ox heavy ones on neck. shouM
era. arms and under arms go qutcR
ly by a simple method that lust dis
solves them. Gt from your druB
glat a bottle of Fresca Hair Re
mover Lotion apply a little of the
lotion with a piece of cotton or An
ger lps to the hatrs not wanted for
a few minutes then wash off. You'll
wonder where the hairs have gonw
The Fresca Hair Remover Lotiea
has Juat dissolved them. Shaving and
removing hair by other methods
only stiffen the growth so they
come In thicker and stronger than
ever, while the Fresca Hair Re
mover Lotion dissolves them away
below the akin and weakens the
growth. It alio leaves the skin soft
and white. Just like a face lotion. If
you are troubled with these unsight
ly blemishes you should cwtalnly
try this slipple method.
i
t
V
i
VvwJraw fV 4 Am 4aa- 4.
-eat) taaf teeaWavi..-. . m 4mmm eV W J..!-!
,. isV 4