/ess- Compare the cost ol Clabber Girl, ounce tor ounce, with that of other leading brands .. You'll be surprised I Clabber Girl Is exclusively known as the baking powder with the balanced double action ... balanced tor uniformity In both mixing bowl and oven. BALANCED Double Action M*an* BETTER Baking RECIPE ON CREAMETTES PACKAGE PHOTO CREDITS Cover Photo by H. Armstrong Roberts; J. C. Allen and Son; A. M. Wettach; Donald K. O'Brien; Foto/Find. BECAUSE . . . Ounce for ounce, Clabber Girl costs less than other leading brands! BECAUSE... Clabber Girl is exclusively known as the baking powder with the balanced double action... balanced for uniformity in both mixing bowl and oven. STRAWBERRY JAM Yt»ldi about 11 medium gkmet 4V4 cupi prepared ? eup*(3 Ibs.) fruit (about 2 qtt. rip« ttraw berries) sugar 1 box (1,34 ox.) powdered fruit pectin _ First, prepare the fruit, , Crush completely, one layer at a time, about 2 quarts fully ripe strawberries, Measure 4)1 cups into a large saucepan, Then make the jam. Measure su-- gar and set aside, Add 'powdered fruit pectin to fruit Jn saucepan; and mix well. , Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar, Bring to a full rolling boil and boil hard 1 minute, stirring constantly, Remove from heat and skim off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly, to prevent floating fruit. Ladle quickly into glasses. Cover with % inch hot paraffin. Vw E women swing into our own JAM SESSIONS as fruits ripen and we begin filling our empty cupboard shelves with , jam, jelly, marmalade, relishes and fruit butter. In planning ahead, we know we'll not only want sweet spreads for table use,, but jelly to use in tarts that will be tucked into lunch boxes, jam for winter-time coffee cakes. We'll need "fixings"for snacks and jelly for mouth-watering jelly rolls. Then there's our Christmas lists to keep in mind, and we'll want a few extra jars that can be shared with shut-ins. Our cupboards will be bulging at the hinges\ before our JAM SESSIONS are overl The steady flow of.fruit ripening throughout the season provides interesting possibilities for variety. By this time, we've undoubtedly started making strawberries into jelly, jam and marmalade — but if we run short, we can always supplement our supply at a later date by using frozen berries and the commercial fruit pectin in either liquid or powdered form that .we rely upon in most of our jelly and jam making projects because it takes out the guess work and guarantees perfect results. Of course cherries ripen at different times in different sections of the Midwest but we can use either sweet or sour cherries in making cherry jam. However, we'll obtain a stronger cherry flavor by crushing a few cherry pits and adding during the simmering period, then add H teaspoon of almond extract to each batch before ladling the jam. Cherry relish is another good idea, too. Sour cherries may be combined with peaches in making a jam that's sweet, yet tart.' Cherries also co-star with blackberries in another jam that's a treat. It won't be long before we'll have peaches, pears and plums all ready to use and here again each can be used individually by itself, or one or more fruits used together. We mentioned the use of peaches with cherries, yet peaches can be used alpne in a jam, or by adding sliced candied ginger to peach jam you can come up with a jam with a piquant and rather unique flavor. Or you can make some of your peaches into a marmalade. • Some of those same peaches can also be used with plums, but when it comes to plums, though they can be used in jelly or jam by themselves, be sure not to make the mistake of putting up too many plums without combining them with peaches or pears to give them a lift, for plums are inclined to be flat when used alone. You'll have many uses for pears of course, but a novel spread is made by using whole oranges with peeled pears and adding walnuts. Soon grapes will be ripening and we'll be making them into jelly, jam, grape butter, grape conserve and spiced grape jam. Apples will be ready about the same time and though •you'll want apple jelly and apple butter, don't forget to make some Cinnamon Apple Relish. ' • > Remember too that you can replenish your supply at any time in the year, making additional jelly from frozen berries, canned grape juice, or even canned crushed pineapple. Actually your JAM SESSION can be a year round event. SPICED GRAPE JAM Yield: about 13 medium glasses 6 cups prepared fruit 7'/z cups sugar 1 2Vi oz. box powdered, fruit , pectin First, prepare the fruit. Slip skins from about 4 pounds fully ripe C cord or other loose-skinned grapes. Add 1 cup water to pulp; then add J5 t teaspoon each cinnamon, ginger, and allspice, or any desired combination spices. Bring to a boil and simmer, covered, 5 minutes. Sieve to remove seeds. Chop or grind skins and add to pulp. Measure 6 cups into a v large saucepan. Then make the /am. Measure sugar and set aside. Add powdered fi pectin to fruit in saucepan and mix well. Place over high heat and stir u mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling I and boil hard 1 minute, stirring constantly. Remove from heat and skim foam with metal spoon. Then stir and skim by turns for 5 minutes to c slightly, to prevent floating fruit, Ladle quickly into glasses. Cover jam once with /a inch hot paraffin.
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