One of the problems in the preparation of fruit for preserving is darkening. You are familiar with how quickly a peach, pear, banana, apple or other light-fleshed fruit will turn unappetizingly dark soon after its skin has been broken. Without the shield of the skin tiny crystalline compounds within the cells of some fruits darken and lose their fresh aroma and flavor. While these compounds are present in all fruits, some species resist the darkening influence more than others due to Vitamin C content. Vitamin C is ascorbic acid, a substance which forms a natural barrier to air oxidation of these compounds by permitting itself to be oxidized instead. FfcCMT by Susan Murphy PEACH BANANA SALAD For each 2 servings, peel and slice 1 good-sized ripe peach and 1 ripe banana. Arrange half of each sliced fruit on crisp greens. RED AND WHITE FROZEN SALAD 2 cans (one pound each) whole cranberry sauce '/t cup lemon juice 1 cup heavy cream 2 tablespoons sifted confectioners' sugar '/2 teaspoon vanilla extract '/2 cup chopped California walnuts Blend cranberry sauce and lemon juice. Spread evenly in an 8-inch square pan. Whip cream; fold in sugar, extract and nut meats. Spread over cranberry mixture and freeze until firm. Yield: 9 servings. LEMON SALAD SUPREME / can (1 pound, 3 ounces)' pineapple chunks, drained '/2 cup chopped California walnuts 2 packages lime- flavored gelatin 3 cups boiling water '/4 cup lemon juice 1 cup mayonnaise 2 cups cut cooked chicken or rinsed, drained and flaked tuna fish Dissolve gelatin in water, add lemon juice and salad dressing and mix well. Chill in refrigerator until mixture begins to congeal. Beat well, add remaining ingredients and mix. Pour into lightly oiled 2-quart mold. Chill until set. Unmold on salad greens and garnish as desired. Yield: 8 servings. ORANGE BLOSSOM PUNCH 9 cups cold water 5 pints pineapple sherbet 1 quart vanilla ice cream 2 6 ounce cans frozen lemon concentrate 1 6 ounce can frozen orange concentrate Combine frozen concentrate and water. Place sherbet and ice cream in bottom of punch bowl; break in small pieces with a large spoon. Add juice mixture; stir till sherbet and ice cream are partially melted. On top of punch float blossoms of orange slices centered with.maraschino cherries. Makes 5 quarts or 40 V2 cup servings. SALAD-DESSERT DRESSING '/3 cup mayonnaise Vi teaspoon salt 1 ripe banana, mashed 1 tablespoon milk Combine all ingredients in mixing bowl. Stir until well blended. Makes approximately 3 A cup. MAGIC MAYONNAISE The word "salad" covers a multitude of fruits and vegetables in colorful combination — oranges, avocados, tomatdes, potatoes, carrots, cucumbers, escarole, endive — and this mayonnaise goes wonderfully with them all. And now with warm days calling for lighter meals you will probably be serving one or two salads every day. So keep a jar of this magic mayonnaise handy in the refrigerator all the time. % cup sweetened 1 egg yolk condensed milk Vi teaspoon salt '/4 cup vinegar or lemon Dash of Cayenne pepper juice 1 teaspoon dry mustard 'A cup salad oil or melted margarine Place ingredients in a pint jar, cover tightly, and shake vigorously 2 minutes. If desired, ingredients may be placed in a mixing bowl and beaten with rotary beater until mixture thickens. If thicker consistency is desired, chill for about one hour before serving. FROZEN CHOCOLATE BANANAS 4 ripe bananas 1 (6 ounce) package semi-sweet chocolate morsels Peel bananas. Cut in half crosswise. Quickly dip in 1 cup cool water with 1 teaspoon ascorbic acid mixture added. Freeze until firm, about 3 hours. Melt chocolate over hot, not boiling, water. Spread with knife over each banana half. Work quickly; the chocolate hardens almost instantly. Place on a lightly greased baking sheet and return to freezer. When frozen, wrap individually in foil or put bananas in a polyethylene bag, twisting to exclude as much air as possible and sealing with rubber band or a twist-seal. Return to freezer. Makes 8 servings. Recommended storage time: up to 1 month. To serve, remove from freezer and let stand in refrigerator about 10 minutes; eat before completely thawed. CANNING Make sugar syrup, using proportions above. Boil sugar and water together for five minutes. Keep hot until used. Add 1 teaspoon ascorbic acid mixture per cup of syrup. Prepare fruit as desired. To prevent it from darkening during the preparation drop it into an ascorbic acid mixture water solution, using 3 table- spbons ascorbic acid mixture for two quarts water. Drain fruit and follow instructions for desired canning procedure. % FREEZING FRUIT PACKED IN SYRUP: Prepare a sugar syrup by dissolving sugar in cold water. Use proportions below. A medium syrup is recommended for most fruits. For mild-flavored fruits such as pears, a light syrup is preferred to avoid masking the flavor. Cups of Sugar to field of Type of Syrup 1 Quart Water Syrup in Cups Thin (30?&) 2 5 Medium (40%) 3 5V4 Heavy (50%) 4 s /4 6Vi Add 1 teaspoon ascorbic acid mixture per cup syrup. Fill freezing container one-quarter full of syrup. Peel fruit and slice it directly into the syrup to avoid any * undue exposure to air. Add enough syrup to cover fruit, leaving '/2 inch head space. If fruit tends to float put a piece of crumpled parchment paper on top to keep it under the syrup. Cover, label and freeze. FRUIT PACKED IN SUGAR: For each quart of prepared fruit blend 1 teaspoon ascorbic acid mixture with Yt to 1 cup sugar, depending on desired taste. Toss prepared fruit with sugar mixture, being sure fruit is all coated. Pack into containers, leaving 1 A inch head space. Place a piece of crumpled parchment paper on top of fruit to keep it down. Cover, label and freeze. The method of packing fruit may be chosen by the degree of sweetness desired by a family, tartness of fruit or berry itself, or the purpose for which the fruit • is to be used. Generally speaking, the syrup pack is preferred for fruit to be used for fruit cocktail or uncooked dessert; the sugar pack is used for fruits to be used for pies, jams, or other cooked dishes. HOME CANNING? ruit You can't go wrong for a penny a pound. You get perfect results with Fruit-Fresh every time. It preserves the natural color and flavor of fruits when canning and freezing—keeps fresh-cut fruits appetizing for hours before serving. One can of Fruit-Fresh does up to 75 Ibs. of fruit for about \t per pound. Look for it at drug and grocery stores, and wherever you buy Kerr jars, caps and lids.
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