Page 27 Advertisements Column 1

New Zealand Herald, Volume LXXVI, Issue 23263, 4 February 1939, Page 27

HI, 3 /6 RUBBEI * w Do*. a> 4 £ s¥l 7/P/fiTS. Doz - S JEMADJO4TABLF ACCOftATE. so to go at AJ 11 ; _ Hr "|r 11 Kid SALTER'S A Modern 2 lßPws ENGLISH leeess"" 1 wMk - PO CI tE WOODEN SPOONS I SUGARIA jsy ■V jpr 'VjXU^yv, . : \ {fo ~, i cy" I *7*! a B t Hi if A Usually 12/6 QUARTS lOin.. 5 C | I2in.. gjJ —' 4l»| I Mi °' 7,/2 d «"«* 12/- TEXWAX - 8d Doz. I *""* bZ. I2in - S/Il" ,4in - 10/6 JAM-MAKING TIME ! S I Take advantage of this reduced price NOW I Qwtfirs MELVERN'S 12/- mtLVbnn i Do *- 155-159 KARANGAHAPE ROAD Phone 39-116 Two Lines. PRESERVE SUMMER SWEETS FOR WINTER v, ,( €&®as J Si Ml W^T. •> ."itfmrViTiw.uMi-JcTVjiri'rjwi , J# i « -sPi r - . «* '\\ \i: ( • V , t:' ! -i.i I w» i ' Vil I rr® *.. 1 - g \ 4 ?**r* . W M % D ! M L Hi ii mm wsm. wt >O% iMu i JSH flipf?®: : ; - fits: 9 :< • in —WE ALSO MANUFACTURE IN N.Z. IT'S SIMPLICITY ITSELF TO MAKE PRESERVES It is a mistake to imagine that Fruit Preserving Is a complicated and expensive business, necessitating the use of elaborate apparatus. Practically all the equipment required is in any ordinary kitchen. Those who have never attempted truit preserving will be surprised at the simplicity of the work, and if careful attention Is given to detail the results will be most satisfactory. It must be impressed, however, that while there are many varied and excellent methods of preserving fruit, the one given here has been found to bci both simple and entirely satisfactory. The preserving jar must be perfectly sound, without any chips, dinted lids or any other Imperfections. Make sure also that you have good rubbers to ensure a perfect seal. In the absence of a sterilising pan tl.ie ordinary washing copper is a convenient utensil in which to sterilise fruit, but any deep utensil may be used, while a small wooden platform (4in. to 6in.> should be made to fit in the vessel in use. The platform should be about an inch smaller than the diameter of the vessel, so that the steam can circulate freely round the jars. Sometimes a wire meat roaster may be used. Only sufficient water is -then put into the vessel to come thres-parts up the platform, so that when boiling the water does not reach the jars. The syrup should be cold, or almost so, and should be made first thing and put aside to cool. To each pint of water add 4oz. to 6oz. suffer, boil together, then allow to cool. At the same time it is not necessary to put fruit In Syrup; plain water may be used, but it should bo sterilised by boiling for 10 minutes prior to use. Thoroughly cleanse the jars and stand upside down on a damp cloith to drain. Prepare the fruit in whatever way is nscessary, as some fruits need washing, while others need to be halved and the stones removed. Pack the fruit carefully in the lars and add' the cold syrup, the quantity varying according to the variety of fruit being preserved. Fruits which discolour when cut or peeled, such as pears, should be covered with syrup (that is, the jars filled up as soon as packed), while apricots, plums and cherries need just a little, about two to three tablespoonfuls to a quart jar. Now place ths screw top lightly on the jars (without screwing down at all), and stand them on the wooden platform in the sterilising vessel, taking care to leave a little space between the jars themselves and the slides of the pan. A lid should be placed on the vessel to keep in the steam. If no lid is available, a wet bag will serve equally well, lit is from the time that the water comes to the boil that the time should be counted; not from when the jars are first put in. Have the syrup boiling when the fruit is ready to finish off, then lift out one jar at a time, put on the rubber and fill to overflowing with tho boiling syrup. Pour in with a circular movement, and, when absolutely full to capacity, screw on the lid as tightly as possible. Jars of preserved fruit should be stored in a dark place for preference. POPULAR RECIPES. PLUMS.—Wash and, If preferred, remove stones or leave whole. Grade and pack, putting In a little syrup. Sterilise for to minutes. Then fill up with boiling syrup or water and seal Immediately. APRICOTS.—These may bo done whole or halved. Put in cold syrup and sterilise 20 minutes; then fill up with boiling syrup and seal immediately. PEACHES.—IPack fruit into jars and immediately fill up with cold syrup. Sterilise soft varieties 20 to 30 minutes, according to. size, then overflow with boiling syrup and seal at once. PEARS.—Pearls will discolour if left any length of tlmo after peeling or cutlting, so they should bo put into slightly salted water as they are peeled, then rinse In fresh and put into jars, sterilise for 30 minutes, fill jar with syrup and sea! immediately. RHUBARB.— Thoroughly cleanse the rhubarb sticks and pack In lars. Put In a little syrup and sterilise for 10 minutes. TOMATOEB.—PeeI If desired by blanching In boiling water for a few minutes, then dipping into cold for about one minute, and rub ort the nklns. Pack In jai's with a little cold water, Mlted to taste, and sterilise for 10 minutes. FRlilT PRESERVING iSMJAR RINGS :-M HIGHEST QUALITY TASTELESS £-ODORLESS 'REFERENCE TO THE «lADE PwODUCT nnmnni! mjjm TENNIS BALLS REIDRUBBER General Rubber Goods 4 NEW ZEALAND RUBBER MILLS AUCKLAND. The jam-making and fruit-bottling season is a busy time in the kitchen, but the housewife feels that her effort is well repaid when she looks upon the colourful contents of the jars that fill her pantry shelves. In the home where gas does the cooking, work with the preserving pan goes along smoothly, for g»s gives such positive temperature-control, from the quick hoil to the most gentle simmer. It enables the housewife to maintain the exact temperature she requires—a most important matter in jam-making. For bottling fruits and vegetables the gas-oven method is ideal. There is no risk of failure, and the procedure is simplicity itself, as well as most economical. Free advice upon these matters will be gladly supplied by the Home Service Department of the Auckland Gas Company. PERFECT JAMS ARE EASILY OBTAINED WITH The right boiling temperature is one of the big secrets of success in Jammaking. GAS is best for this important kitchen work, because GAS ALONE gives you accurate and positive heat control. Rule out all risks with your Jam boiling, and be SURE OF SUCCESS by using Gas . . . the perfect Heating Agent. Gas puts the O.K. into Cooking . . . takes the anxiety out of Jam-making. illlH IVJ WYNDHAM STREET f PITT STREET ■ AND BRANCHES ss I 1 mmwm m fa A Ml ■ mma Ki >■ VINEGAR FOR PICKLE mellowed ImqaJi IT'S THE MALT!—THAT MAKES THE DIFFERENCE D-Y-D "1&S That is why you should always use D.Y.C. Pure Mailt Vinegar. Its pure, mellow flavour imparts a delicate taste, while its strength ensures that your pickles and sauces will remain in excellent condition for many months. D.Y.C. Vinegar is carefully brewed only from sun-ripened grain, so that while it is amply strong, its flavour is particularly mellow jand sweet. You buy D.Y.C. Vinegar, hygienieally packed, in the new " squat" bottle with screw cap, or you can now obtain D.Y.C. Vinegar in an exceptionally attractive halfgallon flagon. Remember, always use D.Y.C. Pure Malt Vinegar—it is a superior product that costs you no more than other vinegars^ •nwrgp A&to I MOT Tim _ •*•**o*l COMPRtttiD YfAST cotfriKTs ipt. en-oi-(trade mark) MELLOWED MALT VINEGAR V DOMINION COMPRESSED YEAST CO. LTD., AUCKLAND & CHRISTCHURCH Fruits in Season — PLUMS PEACHES TOMATOES APRICOTS PEARS (ion Cref-ony APPLES (GravensfeinV Supplies available from all Retailers INSERTED BYTURNERS & GROWERS LTD. CITY MARKETS FRUIT BOTTLING IN YOUR GAS OVEN Putting away a supply of fruit and vegetables for winter is no bother at all when you use the GAS-OVEN method. Preserves prepared this way keep in perfect condition for years. Apart from the fruits or vegetables, only water and the jars are needed—or with fruits a sugar syrup may be used. SIX quart bottles of tomatoes can be preserved for LESS THAN ONE PENNY FOR GAS. This is the simplest, most reliable and most economical method, FREE ADVICE F Mrs. Alice Mann, in charge of our Home Service Department, will be pleased to advise you on any Jam-making or Fruitpreserving problems. Do not hesitate to ask. 'Phone our Homo Service Department—No. 46-444. BY GAS For Keeping Fresh Foods Fresh Fruits, vegetables, salads, meats and all other perishable foodstuffs are kept wholesome through all weathers; by the ELECTROLUX Gas-Operated Refrigerator. It' 3 the modern way—the new gift off science to the home. No machinery, no noise/ no wear-and-tear——perfect, silent Refrigeration at, the LOWEST COST from a small Gas flame I No attention needed entirely AUrOMATIC. Get particulars of the three ideal household models, available on EASIEST TERMS. Call and inspect <at our Showrooms, or ask us to forward particulars. AUCKLAND GAS CO. LTD. WYNDHAM ST. PITT ST. AND BRANCHES