The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1939-1949, 1949-06-30
homemakers
Briefs
BY PAT ARMELING
Associate Extension Accent

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Cool drinks look even more
refreshing If rims of the glasses
are frosted. This is something to
try to make it special" Put
lemon juice into a saucer-about
IL" deep. Sift powdered sugar
onto a plate, u" deep. Place each
glass, inverted, In sugar a min.
ute. Now lift glass carefully out
Of sugar, so as not to jar sugar
on rim. Place it, right side up,
in refrigerator until "set." Then
carefully fill.
Here's a good punch recipe if
you are entertaining a crowd this
summer.
Make a syrup by boiling for
10 minutes:
TX cups water, 2h cups sugar
Reserve " cupful of this. Add
to the remainder, stir, cover and
permit to stand for 80 minutes or
more: "
1 cup lemon juice cups or.
ange juice
1 cup strong tea
2 cups white grape juice,
grapefruit juice, pineapple juice
OF crushed pineapple.
2 cups fruit syrup preferably
raspberry or loganberry).
1 cup rnaraschine cherries with
juice. -. II. -: :.
Strain these ingredients. Add
ice water to make about 2 gal.
Ions of liquid or add ice water
to make liz gallone OF liquid
and add at the last minute /
quart charged water. &
II you find the punch lacking
in sugar, add part Of all of the
reserved sugar syrup.
%This, l find, is the hitch. Your
punch is apt to be just as good
as this touch. Strawberry jam
may be diluted and strained,
canned raspberry or loganberry
juice may be sweetened and boil
ed until heavy.
Canning Soft Fruits
The cold pack method for can
ming soft fruits is the latest re-
search recommendation for home
Gamers. The cold pack gives best
results in canning aprcots, cher
Ties, peaches and pears. It IN
sures tops in flavor.
Select ripe but firm fruit. Wash
and pack cold in hot sterilized
containers. Cover with hot IL
quid, preferably syrup, and pro.
cess in a boiling-water bath.
In canning the four fruits, wa
ter or juice can be used for the
LIQUID. A sugar syrup, however,
helps to hold the color and flaw.
or. A medium to heavy medium
syrup is best.
For the medium syrup, use one
cup Of sugar to two cups of wa
ter, and for the heavy medium
syrup, one cup of sugar to one
and a half cups Of water. Make
the syrup by boiling the sugar
and water together for five min
utes, then remove scum.
After pouring the hot liquid
over the packed fruit in the jars,
work out air bubbles. Do this by
running a knife blade down the
inside Of the jar. Add more syrup
If necessary to cover the fruit.
Fill to within one.half inch of
the jar top. Close jars, adjusting
lids according to the manufac-
turer's directions. Set them on
a rack In the Gamer so they
won't be In direct contact with
each other. This allows the water
to circulate freely around each
lar. Water in the Gamer should
be two inches above the top of
the jars.
Bring water to a boil and pro.
cess according to the processing
time recommended for cold pack
canning.
Cool the glass Jars top side up.
Give each jar room so air can
get to all sides. Never set a hot
Jar on a cold surface or in a
draft. When jars have cooled ov-
ernight, take off screw bands
that have glass or metal lids
underneath. If the band sticks,
don't force II. Cover it with a hot
damp cloth for a minute or two
to loosen it. Test for leaks. If
the seal isn't good, use the food
rir''t away or can it again. Wipe
each jar clean and label it as
to date and contents. Store in a
dark, cool, dry place so as to re-