The Province from Vancouver, British Columbia, Canada • 12

THE "DAILY PROVINCE. VANCOUVER. BRITISH THURSDAY. OCTOBER 10. 1935 12 RECIPES for ECONOMICAL COOKS I MARKETING -r- PLANNING MEALS NEW FOODS THE- oMave You Made Your Grape Jelly Chocolate Chip 'Cookies Her hash such delicious 2lki? clmvi pl the iecifie Preserving Methods For Popular Fruit NOW that housewives have discovered the annual supply of grapes In the market, baskets sT THE cake-making demonstration series concluded this afternoon of luscious, purple Concords are rapidly finding their way into the kitchen, the preserving pot and the Jelly kettle.

These mouth-watering rrulta are not only the most popular jelly-makers, but they are greatly in demand as a dessert fruit and give us that most enjoyable beverage Iced grape juice, delightful straight or at The Province Modern Kitchen and will be followed next week by ectures on the making of pastry and pie-fillings. The latter promises to be equally popular. Among the recipes for delicious cakes which were demonstrated on Tuesday and Thursday of this week was the Boiled Syrup Sponge Cake. The recipe makes a large cake which will prove a favorite with everyone. BOILED SYRUP SPONGE CAKE VA cups sugar 1 cup pastry flour 8 eggs 1 tsp.

cream of tartar 1 tsp. flavoring tsp. salt cup boiling water 4H cups flour cupi butter 3 cupi sugar egg yolks 4 aquares unsweetened choco late, melted 1 tablespoon vanilla I cup walnuts cut coarsely Blend flour and butter with hands until like fine cornmeal. add sugar and work until well blended. Add egg yolks one at a time and continue squeezing with hands until well mixed.

Add vanilla and pour in melted chocolate gradually, still using hands. Add nuts and pack In a loaf pan lined with parchment paper from the butter, chill until firm, before slicing thin. Bake in a 375-degree oven 10 to 13 minutes. Variations: (1) Omit ehocolate, add pink coloring to half of dough and place layers of pink and white dough in a loaf pan. (2) Or place a layer of pink dough on the white dough, roll up like a jelly roll, chill, slice and bake.

(3) Slice chir.c4 white dough, iprtnkle with colored caraway comfits and bake. as the base of a fruit punch. T1 and time again she Many besides those who drink it for its valuable iron content, yearly make home-made grape Juice, following the simple cooked or uncooked methods. Those of you Try its taste before you cook Try thii and ice how florful Yorkshire RelUh i. Four few drops into a teaspoon, then tip it.

What flavor 1 Hot, yet with well-laden grape vines in your awcci; no omer sauce can impart such delicious navor to your cooking. is asked what makes her hash so full of flavor Over and over again she tells her secret "Add just a dash of Yorkshire Relish." Just as our grandmothers grew herbs and roots which they used to flavor their cooking, so the modern home manager uses Yorkshire Relish to give mellow tastiness to her dishes. Use it in corned beef hash, meatloaf, stews, soups. It gives a flavor you Boil the sugar in cup water until it threads. Beat the egg yolks thoroughly until light and fluffy, own back yards are, of course, expected to be ardent canners and jelly makers.

Of the many varieties available we like the Niagara and Concords for Jams and conserves but prefer Concords for jelly. However, Tokays are also used for conserves, jellies and catsups, as wall as for salads. The Niagaras make marvellous Juice. i GRAPE JUICE (Uncooked) and pour the syrup over them When cool add the flavoring, and the flour which has been sifted and measured four times. Beat the cannot get witn any other sauce.

RECIPE for Beef Hash It takes four years to make a bottle of Yorkshire Relish. Its flavor is orange and peel of an orange, cut and be removed before the catsup egg whites stiff, adding the salt and cream of tartar as soon as the eggs are light and foamy. Fold the egg white mixture into the, egg yolk mixture and turn into an un-greased angel food tin. Bake 60 is sealed. Ground spices may be Wash and stem grapes.

Measure and place 1 cup grapes into clean in small pieces, may be added for variation. Seal In clean, hot jars. A popular dessert at this time, and one we have noted is being served everywhere, is: hot quart Jar. Add 1 quart sugar. minutes in a slow oven.

Fill Jar with boiling water and matured from 20 carefully selected fruits, vegetables, herbs, spices, essences, measured and blended with test tube accuracy, steeped in cool vats for four years to produce this mellow, piquant flavorsome sauce. Yorkshire Relish does you good, too. Its aromatic herbs and spices stimulate the gastric juices and help digestion. lbs. beef cut small a large tablespoons butter a cups boiling water I cup each diced carrots, potatoes, turnips 1 cup small onions, whole li teaspoons salt Generous sprinkling of pepper teaspoon Yorkshire Relish 3 tablespoons tapioca Brown meat in butter: add water, cover, and simmer a hours.

Ada vegetables and seasonings and cook for further 30 minutes, of until tenders add tapioca and bring to brisk boil, stirring constantly. seal immediately. Invert jar for a few hours before storing. Will be ready for use in about 6 weeks. In some homes grape catsup is frequently served with Boston baked beans.

The most delicious sauce in the world Monday Evening Class Postponed To Tuesday Owing to the fact tbat Monday, October 14, Is federal election day, it has been decided to postpone the weekly evening class for business girls In The Province Modern Kitchen to Tuesday evening, commencing at the same hour, 7:30 o'clock. GRAPE MERINGUE PIE Meringue: 2 egg whites 2 egg whites 2 tbsp. powdered sugar tsp. vanilla Filling: 4 c. blue grapes making skins and 1 pulp) 2 egg yolks 1 sugar 2 tbsp.

flour Separate grape skins from pulp. Place pulp In top of double boiler and steam 20 minutes; then press through coarse sieve. Separate eggs; add unbeaten yolks with sift used but they give the product a darker color. For those who prefer to use pectin in their jelly, we give the following recipe: GRAPE JELLY 4 c. (2 lbs.) juice 7H c.

(Vt lbs.) sugar bottle fruit pectin To prepare Juice, stem about 3 pounds fully ripe grapes and crush thoroughly. Add ft cup water, bring to a boil, cover, and simmer 10 minutes. Place fruit in jelly cloth or bag and squeeze out juice. (Concord grapes gives best color and flavor. If malagas or other light-skinned grapes are used, use 3 Vi cups grape juice, and add strained juice of 2 medium size lemons.) Measure sugar and juice Into large saucepan and mix.

Bring to a boll over hottest fire and at once add fruit pectin, stirring constantly. Then bring to a full rolling boll and boil bard Vi minute. Remove from fire, skim, pour quickly Paraffin at once. Makes about 11 glasses (6 fluid ounces each.) GBAPE CATSUP 4 lbs. grapes 1 lb.

tart apples -4 white sugar 1V vinegar tsp. salt 1 tbsp. cinnamon 2 tsp. allspice 1 tsp. cloves (Jleafmt JELLY GRAPE JELLY (Without Pectin) Grapes should be picked over, washed and stemmed before' putting into a preserving kettle.

Add c. water to each 2 quarts of grapes. Heat to boiling point, mash and boil until grapes have lost their color. Strain through jelly bag. One should not attempt to prepare more than 2 quarts of Juice at one time when making jelly.

Boll juice briskly for 6 minutes. Measure Juice, adding cup sugar for each cupful Juice and boil together until jelly stage Is reached, skim and pour into Cool, seal, label and then store. GRAPE CONSERVE lbs. seeded grapes 8 sugar 1 lb. English walnuts, broken Into small pieces Mix grapes and sugar and cook together as for jam.

Juice of 1 Sola Agenui nOODAM, BACKHOUSE CO. England OCEANIC BALES Bank of Toronto Building, Vancouver Wash grapes and remove stems. ed dry ingredients to pulp and skins and mix well. Line pis plate with lace in a pan, ao not add any water, steam them until soft Cook apples until tender. Press the fruit crust and turn in grape mixture.

through a sieve, add remaining Ingredients and simmer the mixture A Message to Discriminating Mothers for 20 minutes. Seal in clean, hot jars. Bake at 450 deg. F. for 10 minutes, then reduce heat to 325 to 350 deg.

F. and finish baking. Total time about 45 minutes. Cover with me rlngue and brown in a slow oven (300 deg. for 20 to 25 minutes.

The spices should be whole and tied in a cheese cloth while cooking 111 Luscious Fruit Dishes Bemoiisiraiiuii on Pastry And Pies in Modern Kitchen Modern parents know that the backward child may be handi-. capped by undernourishment. 0 n't run this risk give the children plenty of Jersey Farms Jersey Milk the most nourishing food in the whole wide world. fy RAPEFRUIT is doubly deliclAdd the sugar, bring to a boil, and end. Place in a covered casserole.

Boil the 1 c. sugar and the water together for 6 mln. Pour over apples, cover, and bake in a hot oven of 400 degrees until tender, Then place 1 tsp. sugar in the cavity of each apple, sprinkling sugar over the peeled surface also. Place, uncovered, under broiler heat until the peeled section is a delicate brown, basting occasionally.

Now pour off syrup from apples, add the orange juice and rind, boil 10 and pour over apples. Chill and serve. Serves 6. APPLE CRUMBLE 4 cups sliced apples 1 teaspoon cinnamon 7 tablespoons butter cup water 1 cup sugar cup flour Cut six or eight apples in one-fourth inch slices. Butter a baking dish, add apples and pour over the water and cinnamon.

Work together the sugar, flour, butter until crumbly. Spread over the apple mixture and bake uncovered. Top wlti whipped cream. I Genuine fruit Juices preserved within a crystal cube give Braid's Tru-Jel its delicious true-fruit flavor. You are aware of the delightful fragrance of real fruit the moment you pour on the hot water.

Order Braid's Tru-Jel from your grocer today and prove it for yourself. tMPORTATT Tt Domlaloe Gov AS a natural sequence to the cake-making demonstrations in The Province Modern Kitchen this week, numerous requests have been submitted for a series on the making of pasteries and pies. The Province Kitchen is becoming quite famous for its pastry recipes, and the art of making good pies Is a simple one once the secret is learned. On Tuesday, October 15, and on Thursday, October 17, pastries and pie-making will be the subject of demonstrations in the Kitchen. Clip out the coupon below and mail it in immediately If you with to attend.

ernment demount tfiftt etnmkil flavorings ba plainly markM Fortified." Braid's eontatna no fortification. Ua mMt from real trait Micas. simmer 20 min. while stirring. Fills 12 6-oz.

jelly glasses. BAKED APPLES WITH ORANGE SAUCE 6 firm red apples 1 cup granulated sugar 3 tbsp. granulated sugar Vt cups water cup strained orange juice 1 tbsp. grated orange rind Core and peel the apples about 1-3 of the way down from the stem VJ ous If properly prepared and served. Especially enticing are broiled halves of grapefruit, the ingredients of which are three medium grapefruit, six tablespoons full of granulated sugar and six tablespoons full of butter.

First, wash the grapefruit, then cut It in halves, crosswise. Loosen the flesh sections and remove the! membrane, cores and seeds, as usual. Next sprinkle one tablespoon of the sugar over each grapefruit half, and dot each with one tablespoon of the butter. Broil under a medium broiler, Iff qf.yA'JFiy 30S COUPON Pastry and Pie-Making The Daily Province Modern Kitchen Nam Address Telephone No. Pleas reserve a seat for ms at the cooking demonstration on Tuesday or Thursday.

(Mark out day not suitable.) Session commences at 2:30 pjn. For assistance of man sorters, address this coupon to DAILY PROVINCE MODERN KITCHEN Vancouver, heat for ten minutes, or until golden brown, and serve hot as a des am, This morning the Dionne 'Quints' HUT MWDES 4 BAKtVO POWDEB 1ZA COFFEE SPICE I XT ACTS MAID, TCCI A CO. LTD. VAJfCOCVEB, B. a- sert.

It serves six persons. Maple syrup, jam or marmalade may replace sugar. PEAR HONEY 8 lbs ripe pears 6 large slices canned pineapple Grated rind and juice 1 lemons 1 lbs. (5c) granulated sugar had Quaker Oats! Pare and core the pears. Put through the fine knife of a food chopper with the pineapple.

Drain fruit and combine with lemon rind and juice. Cook over a low heat until boiling, stirring frequently. FOR a few cents, your children may have the very same brand of meal selected by the experts in charge of the Dionne got it, even before their first birthday, because Quaker Oats does children such a world of good. As much Vitimin for keeping fit in lc worth of Quaker Oats as in 3 cakes of fresh yeast! 4 STPAWBEBOIES jig SPfflUY5R! MANUFACTURERS' -jv waro Tested by 1W Tne Provlnr Modern Kltcbes That' 8 why the cereal chosen for the Dionne Quints is Quaker Oats 9 Mothers! On the Dionne Quints the world has showered it model methods of raising children. QUAKER OATS was selected as the cereal for these precious babies even before their first birthday! Consider that recommendation for your children and serve Quaker Oats daily.

It is rich in Vitamin the vitamin Doctors say combats PANCAKES To 2 level cups Aunt Jemima Pan cake Flour add 2 cups milk (or water). Stir until smooth. Bake on hot, greased griddle until surface is covered with then Si ill Ft B.yl turn and bake on other side. If thin cakes are desired, uka 1 wjiMaiu'AiiuN, ruuK appetite, and NERVOUSNESS -for both children and grown-ups who lack that vitamin in the diet QUAKER is flaked from the cream of the oat crop. Flavory.

Surpassingly good. For about per dish, it supplies amazing material for growth, muscle and food-energy. The ONLY oatmeal with Sunshine Vitamin also. Order from your grocer. Either 2Vj minute quick-cooking, or regular.

cups Aunt Jemima Pancake Flour 10 cups miiK or water. POTATO SURPRISES. lb. sausage 1 lb. cold steamed potatoes 1 os butter Oxo cubes 1 egg breadcrumbs VbtnpnrtamJiti An Hlsek tf Vitamin B.

STRAVBERRY TARTS ELECTED fields of strawberries give up their luscious crops for the exclusive use of Royal City kitchens. The Strawberry Jam produced by Royal City is absolutely pure and free from any artificial Ingredients, and Is particularly suitable for individual Strawberry Tarts, made bv generously filling the shells with RoraJ City Brand and topping each one with a dash of whipped cream so says Frances Dockerill, KoyiJ City Dietitian. Boll and skin sausage and divide Into eight Mash potatoes. Melt butter with Oxo and stir in potatoes and seasoning. Coat each piece of sausage with the mixture, brush with egg and breadcrumbs, and fry..