Dale News, Volume 6, Number 21, Dale, Spencer County, 16 July 1943 — Page 4

CAN PEAS AND BEANS, TOO!

Victory Casserole Requires only pound of meat for 4 big servings

1 medium-sized onion 1/4 lb. frankfurters 2 slices day-old bread 1/2 cup Pet Milk 2 cups freshly cooked

1 cup freshly cooked or canned, diced carrots, drained

Turn on oven and set at moderate slow (350° F.). Grease a baking dish holding about 5 cups. Put onion through medium knife of foot chopper. Then grind frankfurter and bread. Put ground onion and meat in bowl with milk, beans, carrots, salt and pepper. Mix well, then put in greased baking dish. Sprinkle top with corn flakes. Bake 20 minutes, or until bubbly hot. Serves 4. Note; Cooked, dried lima, kidney or navy beans can replace the freshly cooked lima beans or peas; potato chips can also replace the corn flakes.

All kinds of peas, lima beans, and butter beans are canned the same way. All should be picked and canned the very day the pods are full enough to be shelled. At that time they will be from small to medium size, tender and sweet. Peas and beans begin to lose flavor and food value as soon as pulled from the vine and are likely to spoil if time is wasted between gathering, preparing, and canning. Flat sour and all other spoilage can be avoided by paying strict attention to canning rules, Yes, Rules, they are as simple as this: 1. Check over jars and lids the day before the canning is done. If glass top seals or two-piece metal vacuum seals are to be used, examine the top edges of the jars—the slightest flaw may cause you to have to do work over. The same is true of the sealing surface of glass lids. If there is any doubt as to the tension of the wires on “lightning” jars, fill them with hot water, seal, let stand until cold, then hold upside down and examine for leaks, and don’t forget to wash jars, caps and rubbers clean. 2. Use young, tender, freshly gathered vegetables—and they won’t be fresh after being out of the garden all night. 3. Prepare no more than your canner will hold and not that many if the canner is large and the help small.

Peas... Some like them hot, some like them cold, but nearly everyso claims Gladys Kimbrough, Home Service Director of Ball Brothers Company. Not everybody likes green or “English" peas and that's all right because there are plenty other peas of

Courtesy Ball Bros. Co. perature that makes you say “Whew, ain’t it hot in here!” The quicker you make it too hot for bacteria, the better. So, don’t piddle around when canning vegetables or anything else for that matter. If you have no pressure cooker, use a water-bath canner (never an oven or a steamer for vegetables). And remember to boil beans and peas 15 minutes before tasting them even if a pressure cooker is used— for about once in a million or so times, a toxin forms in non-acid foods. Such toxin can be destroyed by boiling. Failure to take this precaution has been known to cause serious illness. Reboil non-acid vegetables left over from one meal to another.

4. Wash the pods clean before shelling. Sorry, but dirt is the chief cause of spoilage, so rinse the peas or beans in clean, cool water after they are shelled. 5. Cover with hot water and cook from 3 to 10 minutes, depending upon Size; then pour into the jars while boiling hot—this won’t break jars that have been covered with lukewarm water, heated to boiling and kept hot until needed.

The washday that washed up noble marriage. How the blue blooded bridegrom’s, harass honeymoon came to a halt when his thrifty wife insisted he do his own laundering in a hotel wash bowl. Read of his indignation, and what it led to, as told in The American Weekly, the magazine distributed with next week’s Sunday Chicago Herald-American.

6. Leave about an inch space at the top when filling the jar: add 1/4 teaspoon salt to each pint. Pint Jars are best for peas and shelled beans because the heat reaches the center of the pack more quickly but whether pints or quarts are used, be sure to have enough water to insure quick heating all the way to the center of the jar. Seal or partly seal jars, depending upon type used; then put into the canner as quickly as possible and process the correct length of time. Young, tender, green peas take 50 minutes; blackeyed and field peas, limas and butter beans are processed 60 minutes at 10 pounds pressure. If no pressure cooker is available, process (boil) 3 1/2 hours in hot-water bath canner. Use the same time for pint and quart jars. Nothing larger than a quart is safe for canning non-acid vegetables. The bacteria that cause spoilage in peas and beans thrive in the tem-

To use a water bath right: Have the water steaming hot and deep enough to cover the tops of the jars two or more inches when they are put into the canner. Get the water boiling as quickly as possible and keep it boiling steadily every minute of the time called for in the recipe. Take the jars out of the canner as soon as they have processed long enough; complete the seal on all jars that require it (all except two - piece vacuum seals should be partly sealed before and completely sealed after processingthe vacuum seals are sealed before only); stand the jars far apart on a cloth or folded newspaper to cool. Make sure every jar is sealed when put away for winter and, believe it or not, there will come a day when you will say “I didn’t dream it possible that canned peas could taste so much like garden fresh ones.”

THIS'LL MAKE YOUR CAR LOSE BIRTHDAYS!

SANTA CLAUS

Mr. and Mrs. Chris Kaetzel

tended the funeral of Mr. Burk hart at Little Pigeon Sunday afternoon.

Rev. and Mrs. Glen Kaetzel and daughter, of Summerville, spent last week with their parents, Mr. and Mrs. Chris Kaetzel and Mr. and Mrs. Jess Michel.

Clarence Kaetzel was in Ferdinand Monday.

Rev. and Mrs. Millard Brittingham, son Paul, Mrs. William Schmitt and daughter Martha Lee, were in Evansville, Thursday.

CARD OF THANKS

We wish to thank all of our neighbors and friends who assisted us during the illness and death of our beloved father, Geo. W. Cooper, also for the lovely flowers, song service and the comforting message Rev. Brash delivered.

Mr. and Mrs. Omer Heilman and family, Mrs. Tillie Kaetzel & Mr. and Mrs. William Heilman, attended the funeral Sunday afternoon, at Little Pigeon Church for Mr. Burkhart.

GULFPRIDE keeps your engine smooth and sweet because it’s the only oil in the world refined from 100% Pure Pennsylvania crude and then rerefined by Gulf’s patented Alchlor Process. All waste is removed! Try this finest motor oil.

Mr. and Mrs. Neal Kuhn and family of Evansville, visited Mrs. Mary Guth last week.

Mr. and Mrs. Chester Hicks and Misses Lois and Esther Kaetzel, spen Sunday with their parents!

Albert Schriefer was in Tell City Friday.

Richard Cooper and family Delbert Cooper and family Cressy Cooper and family

Charlie and Fred Hanning at-

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