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Popular Appealing Recipes


Popular Appealing Recipes
Wisconsin Power and Light Company
....In August 1959, this 12-page booklet made a hit with Wisconsin Power and Light Co. consumers. Not only does the book have some tasty recipes, but the back cover lists 16 important freezer facts. Both experienced and new cooks can appreciate helpful tips like this: “Small pieces of meat may be cooked from the frozen state. To do this, the pieces must be separated by two pieces of moisture vapor-proof paper in freezing. Steaks to be served rare should be thawed to prevent the cold center.” Here's a sample recipe!

Condition: Good
Price: $1.00 plus $2.00 shipping.
Contact Anne a2wdsmth@concentric.net

Uncooked Jams from Frozen Fruits
Let the freezer provide distinctive fresh fruit jams the year 'round.
....Pectin will gel with certain proportions of fruit, acid and sugar even if the ingredients are combined when cold. It is necessary to use frozen storage for these jams to prevent fermenting. If they are to be kept only a few weeks, refrigerator storage will do. If syneresis or “weeping” occurs after the jams have been out, stirring will blend them.
....In these recipes for using commercially prepared frozen fruit, allowance is made for the sugar and water used in packing.

Proportions for Uncooked Jams from Frozen Fruit
Red Raspberry
(Instructions for strawberry, cherry, and peach jam are also in the booklet.)
3 12-oz pkg fruit puree
5 cups sugar
1 box powdered pectin
¾ cup water
....Note: Jam may be made with a liquid pectin by omitting the powdered pectin and water and using ½ bottle of liquid pectin.

  • Thaw the frozen fruit. Prepare as uniform a fruit puree as possible by using a colander, food mill, blender, or food grinder.
  • Stir in the sugar. Let stand for about 20 min., stirring occasionally.
  • If using powdered pectin boil the pectin and water for 1 min., stirring constantly. If using liquid pectin, no cooking is necessary.
  • Add the fruit to the pectin and stir about 2 minutes.
  • Pour into jelly glasses at once.
  • Let stand covered for 24 hours or until set.
  • Seal with paraffin and store in a freezer.



Sunday, February 15, 2004 17:20