Independent from Long Beach, California on March 18, 1976 · Page 86
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Independent from Long Beach, California · Page 86

Long Beach, California
Issue Date:
Thursday, March 18, 1976
Page 86
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WcdneidJV, MircK II, mt TliutKUv, Mart Nil, itu long 8eacH By JEANNE LESEM A timely reminder from Jennie A. Roller, Paris, III.: "Planting season w i l l suon be upon us, and soon after follows canning time. Yet there are. still no jar lids on the grocery shelves. "My hackles are beginning to rise, as I feel I'm being set up for extortion again by the wholesale people and the retail outlets. Where . . . are the jar lids?" On t h e i r w a y , say manufacturers, including a company executive who expects replacement lids (o become a glu! on the market during the 197C canning season. Good news for home canners H a r o l d A. Melskcr bases his optimism in part on the emergence of aboul 12 additional lid manufacturers besides the three traditional ones: K e r r Glass M a n u f a c t u r i n g Corp., Sand Springs, O k l a . , B a l l Bros, of Muncie, tad., and Bemar- din of Evansville, Ind. Metsker, who is general manager of K e r r ' s consumer products division, said he already has indications that lids arc starting to appear in stores with no purchase limit signs on them, so you probably will find as many as you want by the lime canning season begins in your area. IN MUNCIE, an executive of Ball Bros, says the company plans to produce and put into distribution at least 65 per cent more replacement caps and lids this year than it shipped in 1975. That, p l u s competition from about 12 new manufacturers, should help keep retail prices at a reasonable level. But Mrs. Dcane Locke, Julian, Ca.i had problems with one new brand. She writes: "In October of 1975. I purchased two dozen IBERIA canning jar lids ... d e s p i t e t h e unfamiliar brand name. Only three of the jiirs scaled. The sealing compound had either melted or run from under the bands or simply had not adhered to the lid itself." Mrs. l^ocke enclosed a sample lid with an unstuck sealing ring, and a copy of a letter from the importer, Joseph P. Sanchez, general manager of Iberia USA, Inc. in San Luis Obispo, Ca. Sanchez's letter apologized and implied t h a t replacement w o u l d bo sent. None was received, and a second letter to the importer was unanswered. Gordon Scott, consumer affairs officer of the Food and Drug Administration (FDA) in Los Angeles, said a sample Iberia lid had been collected by his agency, but the FDA has no f u r t h e r information currently. Scott added lhat the FDA would have jurisdiction over a defective lid only if it were made-'with an unapproved additive that migrates from the lid into the food. 1 suggest writing In the Independent. Prcss-Tc log rait*--f-9 s t a t e attorney general's, office about the matter, i; ON T1IK question'io£ unfamiliar new brand^ names. Assoc. 1'rof. Ruth; Klipostein of the Division^ o( Nutritional Sciences,* Cornell University in Hha ca, N.Y.. said some are» suspect for various vca-[| sons, including difficulty, with scaling. ' * She said most people! arc finding lids made with 1 plastic products, such 'as| 1'laslo Products' l'last-o- Top, questionable. Shef said tests with Jar Lid^ Brand from Jar Ud Co,,;' New York City, revenled!' no way of identifying' a 1 , safe seal by sound or VLBU-, ; ally. SLICE WALNUT BREAD THINLY Loafing on the job with quick bread Homemade bread doesn't have to be the tedious kind made with yeast. Just as tasty, though different, is a quick bread. The "for instance" is loaves of mil bread t h a t rely on baldng powder or soda for leavening that you can whip together in minutes. Unlike most baked goodies, a nut bread is not at its best warm from the oven. The loaf should be cooled on a rack then wrapped in foil or saran to age a (lay or two. If sliced too fresh, a nut bread crumbles and will not cut into the thin slices that make it taste its very best. Today's nut bread is Walnut Loaf. Don't be alarmed if the bread cracks down the center. This is the test of a good nut bread. Thin slices of nut bread make tasty sandwiches spread with butter, cream cheese, orange marmalade, jam, or jelly. Eat as a snack with coffee or with a light salad lunch. Walnut loaf 1 cup broken walnuts I tablespoon bulter, melted 1 cup sugar 3 cups sifted all-purpose flour 4'A teaspoons baking powder 1 ' teaspoons salt Vi cup shortening I egg \Vt cups milk Toss walnuts with butter. Arid \\ cup o! the sugar and mix till nuts are coaled. Sift flour with rest of sugar, baking powder, and salt. Cut in solid shortening till pieces are the size of small peas. Combine egg and milk, beating to blend; stir into flour mixture, stirring only till dry ingredients arc moistened. Add nuts to batter, stirring only to Wend. Turn into greased 9'/4x5V4x5 v i-inch loaf pan, let stand 15 minutes. Bake in moderate oven (350 degrees) t5 minutes or till loaf tests done (a toothpick or cake tester should come out clean when poked in the center). Let stand 10 minutes on rack then turn loaf nut on rack and cool thoroughly. Wrap in foil or saran and store a day or two for belter slicing Cut in thin slices to serve. Skillet style. cheese sandwiches 6 slices white bread 3 sandwich-size slices cheddar cheese BuKcr, very soft Make 3 sandwiches of the bread anil cheese. Generously spread top side of each sandwich w i t h butter; cut 1 sandwich in half. Heat a heavy 9 or 10- inch skillet; add the sandwiches, buttered side down; having cut one sandwich in half, all will fit in. Over low heat brown buttered side; meanwhile generously spread top sides of sandwiches, right in skillet, with butter. Turn and brown lop sides, cheese ihould be hot and soft throughout. Cut whole sandwiches in half. 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