The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, 1945-09-06
Homemalers
Briefs
GLADYS Z. Bo&O00
Home Demonstration Agent

fruit IN JaT1ul OF even u1OOeIdtS.
" thin syrup is an exHavagant tDe
Of sugar. Avoid the other extreme,
of examining fruit in a jar. Heat
ing the fruit first, and pack slices
rather than whole fruit, then use
small amount Of liquid. A cup
full or less for a quart jar is con-
sidered an economical use OF Jars
and fruit.
To use sugar at the rate of q
pound to sweeten 4 quarts Of
fruit, make a moderately thin
syrup. BY combining l cup Of
sugar to 2 cups of fruit juice or
water. Or, if fruit is juicy, add
sugar direct when preheating the
f-uit, using half a cup Of sugar
to q quart Of unlocked fruit.
Light colored syrup may replace
up to one-third of the sugar
called for-or mild favored honey
may replace up to half Of the
sugar. A new bunch Of "Sugar
Savers" bulletins), are on hand
in the office again. II you failed
to get yours, please let us know.
TOMATOES
There's no time like the present
for using tomatoes. And that will
be just as true in the middle Of
next winter when you reach for
q can or jar Of tomatoes from your
pantry shelf, as It Is now when
you can have luscious, red, vine
ripened ones.
Favorite because Of their flavor
and color, tomatoes have long
been recognized as a source Of
vitamin G any time or any way
you eat them. Cooked or canned
they retain most Of their vitamin
c because the natural acidity Of
the tomato guards vitamin G
content from destruction. They are
rich in carotene too, hence val
liable for their vitamin A con-
tent, q five ounce glass of toma-
to juice gives you about one
third of the vitamin c you need
for a day, and about one-fifth of
your vitamin A needs. A small;
tomato or half-cup serving Of
cooked or canned tomatoes will
provide the same amounts of these
vitamins.
When fresh tomatoes are avail
able, try broiling them. Cut in
half, seasoned, brushed with melt
ed fat, and perhaps sprinkled
with fine bread crumbs, they
make tasty dish. Or bake them,
plain or stuffed. You may serve
them in one Of a dozen or so
salads that your family will en-
joy more because the tomatoes are
there. Sliced plain they're a fine
addition to a cold plate.
As for hot dishes, try sliced
cucumbers simmered in Well-sea-
soned tomatoes; corn cut from the
cob and steWed with tomatoes:
kidney beans with tomatoes; lima
bean and tomato casserole. In
clude them in meat and veee-
table stew. Try using them to
smother beef or pork liver, or
one Of the less tender cuts of
meat, and serve this mixture over
rice or potatoes.
Fish and tomatoes are naother
Natural" whether the tomatoes
are used in a sauce, in a bread
stuffing for baked fish, or served
cooked or raw along with the
fish. From the first course when
you might serve tomato Juice
cocktail, tomato boullion, or cream
Of tomato soup, to the last course
when you might have pie or fruit
mincemeat, tomatoes can fill a
bill of fare.
Since the tomato is a good mix.
er at mealtime, be sure you are
putting Up" all you can during
the next few weeks.
It's tomato time all the time
eat 'em up and put 'em up, says
the Food for Folks Notes.
In the Extension office, Penney
Building, Kennewiclk, we have 4
new bulletin with recipes in Il