Preserve Fresh Fruit Flavor
or Year-Round Enjoy men
Country meals are never complete
without homemade jam or jelly.
Now is the season to stock our
shelves and freezers with a variety
of the freshest summer flavors for
year-round enjoyment.
Thanks to no-cook recipes and
pectins, jam and jelly iriaking has
never been easier. To clarify the
various types of spreads, the fol
lowing definitions will guide you
into choosing the right recipe for
your taste.
Jelly—a semi-solid mixture of
fruit juice and sugar that is clear
and firm enough to hold its shape.
Jam —a little less firm than jelly
and made from crushed or chopped
fruits and sugar.
Conserves —are really jams
made from a mixture of fruits, and
often contain nuts, raisins, coco
nut, or citrus fruits.
Preserves —consists of small
whole fruits or uniform size pieces
of fruits in a clear, thick, slightly
jellied syrup.
Marmalades —are soft fruit
jellies with small pieces of fruit or
citrus peel evenly distributed in a
transparent jelly.
Fruit Butters —are made from
fruit pulp cooked with sugar until
thickened to a spreadable
consistency.
For health-conscious people
who are wary of huge amounts of
sugar which many recipes require,
good news abounds. Several pec
tin products are available which
either cut down or cut out the
sugar.
Pick up light pectins from your
supermarket, but remember, these
pectins are not interchangeable
with regular pectins. In order to
jell, the fhiit must contain the right
Featured Recipe
This recipe for egg salad is a special favorite of the new Poultry
Queen’s family. The recipe has been developed over the years by
Darrell Martin and Mrs. Martin says they have it frequently over the
summer. It is delicious served in a sandwich or in a tomato. With
tomatoes in abundance in August, it would make a delicious, cool
treat for any meal.
2-3 Tablespoons chopped bread and butter pickles (or olives)
1-2 Tablespoons finely chopped celery
4 Heaping tablespoons Miracle Whip
Hard cook the dozen eggs and peel. Mash the yolks and coarsely
cut up the egg whites. Add the pickles, celery and salad dressing.
Makes 10 servings.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543
August
22-
29-
Sept.
5-
Bone On The Range
amount of pectin and sugar. Too
much or too little may result in syr
upy jams and jellies. Since jam and
jelly recipe adjustments aren’t
simple, follow the directions for
best results.
The following recipes make
delicious toppings for toast, muf
fins, pancakes and waffles. Or, try
them as a filling for croissants and
crepes.
GRAPE MARMALADE
6 cups whole grapes (washed)
6 cups sugar
Mix grapes and sugar. Add no
water. Boil 20 minutes. Put
through sieve. Pour into glasses.
Cover with parawax.
Mrs. Charles J. Biehl
Mertztown
MOCK RASPBERRY JAM
5 cups chopped green tomato
4 cups sugar
6 ounzes raspberry gelatin
Boil green tomatoes and sugar
for 20 minutes. Remove from heat
and add gelatin. Store in sterilized
jars.
PEACH JELLY
12 cups peaches
5 cups sugar
I'A cup strawberry or orange gela
tin.
Cook peaches and sugar for 20
minutes. Stir gelatin into mixture.
Put in jars and seal.
Egg Salad
Peaphes
Cooking with Tomatoes
Lunch-.-Box Specials
* ' £*
\*>
' - \ *
Now Is the time to preserve those fresh fruit flavors in your favorite jam &
Jelly recipes.
RHUBARD JAM
4 cups diced rhubarb
3 cups sugar
1 (3 ounces)package strawberry
gelatin
Stir rhubarb and sugar over low
heat until dissolved. Bring to a
rolling boil. Turn off heat. Stir in
gelatin. Let set 10 minutes. Seal in
jars.
Naomi Blank
Kinzers
APRICOT PRESERVES
1 pound dried apricots
l'/j quarts water
Vera Shirk
Mifflinburg
Sugar (see directions for amount)
Soak apricots in water. Cut or
grind apricots. Add same amount
of sugar as apricots and water com
bined. Boil until thick. Can be
canned or frozen.
Mary Jane Musser
Manheim
Mary Jane Musser
Manheim
A LESSON
WELL
LEARNED...
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V rt Cook’s
Question
Evjl/; Corner
If you are looking for a recipe but can’t seem to
find It anywhere, send your recipe request to Cook’s
Question Corner, care of Lancaster Farming, P.O.
Box 366, Lititz, PA 17543. There’s no need to send a
BASE. If we receive an answer to your question, we
will publish it as soon as possible.
Answers to recipe requests should be sent to the
same address.
QUESTION-Mrs. Donna Steele, Vintondale, would
like a recipe for a dessert called Havanna Banana. It has
a tapioca base.
QUESTION-B. Haugh would like recipes for mulberry
jelly.
QUESTION-Carol Fantom, Delta, would like recipes
for soft and fluffy biscuits like those served at fast food
restaurants, and banana cake that uses banana in the
cake batter and between the layers with a good frosting.
QUESTION-Margaret Jones of Timontum, MD,
would appreciate some recipes that use sugar substi
tutes for diabetics.
QUESTION-Betty Loump, Bernville, would like the
recipe for Vanilla Woopie Pies that appeared in this col
umn several months ago.
QUESTION-D. Becker, Elizabethtown, is looking for
recipes to make pudding and gelatin popsicles.
QUESTION-Mildred Laughman of Wellsville would
like a recipe that-uses large cucumbers sliced into rings
with the centers cut out so they look like spiced apple
rings. Then they are colored red and spiced.
QUESTION-Mrs. Ginny B. Atkinson of Bridgeton, NJ,
asks a life or death question. Are the inside kernals of
peach seeds poisonous? She explains that last year
she put some in heavy syrup to make Mock Almonds.
Someone told her they are poisonous, but she ate them
anyway--and she is still alive! Was it a miracle that she
survived or are peach kernals safe to eat?
ANSWER-Jeanne Kenna, Ottsville, has answered
her own question. She found a recipe for Dutch Apple