Preserving winter fruits

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SQUSEKEEPERS! CHAT Tuesdey, Februnry ol Bp Qa we i

NOT FOR PUBLICATION
Subject: Preserving Winter Fruits.

Bulletin:availabie: Aunt Sammy's Radio Recipes.

. A store Ree full of oranges Secs my eye yesterday when I was
out shopping. It made me think of all kinds of nice thin ngse-——orange juice
“or breakfast, ze a salads, orange peeeact candied orange peel an
or-ng2> marmalade. That reminded me that our tes of marmalade cn the
~antrz shelf is getting very low and that Uncle Eb :ezer alv.oys wants
nornala .de for Sunday morning breakfast and sometimes oftener. So I wont
closer to the window and looked at the price card. Then I began

orange marmalade in earnest. And the very first thing I did when I go
home was to ae up and get the preserve xettle off the high shelf whee

I put it last fall after canning season. With oranges the ori

now in my oily this is the thrifty time to put up marmalade and make ued
peel or other orange dainties. And it is also the time to feature orange
foods on the menu.

Just to sec what different dishes can be made from orarges, I glanced
through my recipe file. There are more ways to use this fruit than I could

possibly tell you in a short ten minutes. In fact, there are ornnge dishes
for almost any course or any meal. Orange juice, alone or combined with

other fruit juice, maxes an excellent sppetizer for breakfast, lunch or
dinner, Oranges cut up may be used for fruit cup, salad or dessert,

Here let me put in a word about the value of cranges and other fresh
uit. Once won

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iT a time we thought fruit was simpl. a food luxury and ate

it for its pleasant taste and good looks. Nowadays we know it has maw

Other virtues. It helps the appetite because of its tempting ad venrance and
refreshing taste, and because it contains the vitamin that stimulates
eae That's why most of us like fruit first thing at breakfast. That

s bcaere why the nutrition specialists recommend eating more frvit, if you
Pind that meals don't appeal to you very much these late winter days.

»oreover, fruit is health*ul because the acid and r~-~hage it contairs have

- aXative properties. And finally fruit, especiall: -vaw fruit, is a good
sourve of some of the vitamins anc of eae like calcium and iron. When
vitemins are mentioned, it is time for the citrus fruits to come in for
special praise. Most fruits, you know, contain the vitamins C and D, br?
oranges, grapefruit and lemons contain all three vitamins end are especi: lly
rie aa: f,

In a sew minutes I'll have an extra good orange recive to give you,
so “ind a peneil while I'm talking, and sharp:n it if necessary, for the
recipe will be quite a lengthy one. In the meantime, here's a good motto

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where

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to put down on your calendar or to stick in the edge of your m
you'll see it every mornirs: "Eat some fruit once or twice a dey
citrus or other raw fruit or tomatoes every day-" Tomatoes? Yes, tomatoes—
cooked, canned or raw. Tomatoes happen to be blessed with a big supdly of
vitomins just as citrus fruits are, and so make a good substitute——2
substitute, I should say, as far as food value goes. When it come to flavor,
of course, for oranges have a flavor all their own, just as lemons have, and
that flavor is the cause of the popularity of desserts like orange rice

mold, orange sponge or jelly and orange ice or sherbet..

By using the grated rind, you. can get this flavor in essence. My
Mext-Door Neighbor makes tiny tea biscuits by adding - little sugar and
grated orange rind to her baking powder biscuit recipe. Other friends of
mine use it to flavor sponge cakes and angel food as well as the frosting
used on cakes.

Well, I could go on at this rate for a long time. But I'll stop
because I have that recive to give you. No, it's not a recipe ror marmalade.
Youtll find o marmalade recipe in the radio cookbook on page 81 called
Amber Marmalade. This is especially delicious and different, because it is
made from on orange, one grapefruit and one lemon. Somebody asked me the
other day how to make orange marmalade that wes not bitter in taste. Sal
referred the question to the Recipe Lady. She says that parboiling the
ocel several times, using plenty of water to cook it in, and changing
water each time will take out the bitterness. Naturolly, if the water i
allowed to boil down and become strong, the bitter taste will be increasede
The same rule holds true in candying the peel of grapefruit, orange or 1

The recipe I have for you today is the Recipe Lady's favorite me
of candying peel. It beats anything you ever saw oF tasted in this n
The product is a beautiful, clear, tender, delicately flavored conf

not 2 bit like the hard tough bitter candied rind that is often mad
so different, in fact, that the Recipe Lady colis it Jellied Peel.

'- 5!

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You know the old saying that you can't eat your cake and have it t00.
But you can eat oranges and still have the peel. However, for best results
in condying or jellying the peel, select the fruit for its skin rather than
its contents. Though fruit with a very thin rind often gives the most
juice, for jellied peel choose that with a thick, smooth light-colored skin,
free from russet and blemish. I'll warn you again that the recipe is
rather long, but I promise you that it is well worth having in your recipe
files. There are just four ingredients. If you are ready I'1l read them
NOVe

10 ounces of fruit peel (either grapefruit, orange or lemon)
2 cups (or 14 ounces) of granulated sugar
1 and 1/3 cups of water for sirup, and
1/2 teaspoon of salt.

I'll repeat those four ingredients. (Repeat)

”

Strip the peel from the fruit in quarter sections, including all of
tne white part possible. Cut the peel into sirips 1/4 to 1/2 inch wide.
Do not trim off either the outer rind or the white pith on the inside; use
the entire peel.

Parboil the peel three times. Yes, Agatha, three times to remove
the bitter flavor and make the peel clear and tender.

How is the parboiling done? Add two quarts of cold water each time,
bring it to a boil, cook for one-half hour, and discard the water after
each cooking. Add more water if it boils away rapidly. After this, the
Strips should be tender and must be handled gently to prevent bresking.

The next step is to make a syrup. Put the sugar, water and salt in
& saucepan 8 inches in diameter and bring the mixture to a boil. Now slip
in the strips of peel carefully, so that they lie parallel to each other
to prevent their being broken when turned. Cook rapidly for about 40
Minutes. Then reduce the heat and continue to boil gently for about 30 to
40 minutes longer. Have the heat low during the last of the-cooking so that
the sirup will not scorch and turn the strips of peel frequently with a
fork.

When all the sirup is absorbed, place the strips, skin side down,
on waxed paper. When cool, roll them in granulated sugar until there is a
thin coating of distinct crystals. Let the peel dry out for a few hours
befort serving or overnight, if it is to be stored. Wrap it in waxed paper
end store it in tight tin or glass containers. If kept this way ina
moderately cool place, it should keep in good condition for two or three
weeks.

The Recipe Lady, who believes that careful scientific measures are
worth while to get perfection in results, says that success in this recipe
is much more certain if weights rather than measures are used. A slight

xcess of sugar makes the peel too hard, while too little gives an insipid
flavor and a watery texture. That is why the list of ingredients, which I
gave you, calls for 10 ounces of peel and 14 ounces of sugar.

If you want to prepare larger quantities of peel at one time, the
process should be slightly changed. If twice the recipe is made (this will
be 2O ounces of peel). Be sure in making the sirup to choose a saucepan
about 10 inches in diameter, and use 4 cups of sugar, but only 2 cuds of
water, so as to shorten the tedious boiling~down process.

Dear me, did I hear someone ask about oranges for garnishing? Oranges
and lemons are both attractive fruits to use as decorations on dishes. When
you want a platter of cold meat to look gay and special for comoany, add a
few small slices of orange spread with currant jelly. For fish, lemma
sections or slices are used, because fish demands something tart. When you
Want the fish to look extra fancy, dress uo the slice of lemon by dipnving
one-half in minced parsley and the other half in red paprika.

fTomorrov: First Lessons in Concentration.

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