The Independent-News, Volume 94, Number 9, Walkerton, St. Joseph County, 25 July 1968 — Page 20

— THF TNDfIPENDKNT-NEWR — 4I'LY 25. 1968

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WITH A FRESH FRUIT FLAIR

I'M NOTDEAF! Under normal conditions, I hear well enough But sometimes my ultramimature Dahlberg Miracle-Ear ' hearing aid is a > 1 blessing 1 just put it in my ear and 1 hear * ’ more clearly. It is so natural sounding— iHjM • o’ J nothing above my ear, or below my ear jf’S”' a Nothing behind my ear or in front of my A No tubes. no scratchy wounds It is enjwi tally designed for those W? who hear but do not always understand—a classic symptom of nerve impairment If ■»n» n ■■ » n » ******* diagnosis shows you have this type of loss, g Vq—* this modern hearing aid may give you the I “ «ClC*rjai dipt RGM extra 'lift” you need to live a full and I ° M ’ -""^Otis. Minh ssaao • active life' 8 Pi«*»e Ruth Full Information on Miraclatar | Rush t.iis coupon. You’ll receive I Nam» descriptive jiamphlet promptly t I a Addreo I City State g f HOME CANNING?') You can’t go wrong for a penny a pound. You <et perfect results with Fruit-Fresh every time. It preserves the natural color and flavor of fruits when canning and freezing-keeps fresh-cut fruits appetizing for hours before serving. One can of bruit-Fresh does up to 75 lbs. of fruit for about If per pound. lxx>k for it at drug and grocery stores, and wherever you buy Kerr jars, caps and lids.

Enters Hospital Ivan Singleton is a patient in the St. Joseph Hospital in S >uth Bend in the Intensive care unit Mr Singleton. who entered the hospital July 15 was operated on July 17th. Hi is in room 6t‘>9 and Would be glad to hear from his friends as hi has no idea when he will be able to come home. Mr>. George Hillis, Koontz

BRING MAGIC TO WINTER TABLES Extend the pleasure of summer by canning Nature's bounty of fruits. You'll be pleasantly surprised at how easy canning can be. Pears are a good canning choice this year with an above average crop. If you're fortunate to have pear trees, they will, no doubt, bear more fruit than you can use fresh. A cupboardful of jars of this delicious fruit will provide tasty salads, snacks and desserts all winter long. Below are directions for canning fresh pears. 1. Wash jars and lids in hot soapy water. Rinse. 2. Make a thin syrup as follows: Measure 2 cups sugar and I cups water

anthology of American verse iu the patriotic vein. It's edited by Al Hine and illustrated by Leonard Vosburg. In "Collected Poems by Ivor Winters, one of the great critics and poets of our time presents the full body of his poetic accomplishment. Angus! Darleth's poems seem the spontaneous overflow of a

by Sandy Bloom Want to serve a dessert that will make Dad overlook the fact that you dented a fender or Junior sent a baseball winging through a neighbor’s window? Select the season’s fresh fruits for desserts with a flair. We don’t guarantee they will mean instant forgiveness, but they could go a long way to make the atmosphere more congenial. For convenience, use an ascorbic acid mixture to enable you to prepare sliced fruit ahead, with no browning or loss of flavor.

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Liberty, Ind. has been decorated with the Bronze Star Medal with “V" device at Binh Thuy AB, Vietnam, for heroism in combat. Sergeant Smith was cited for his performance as a security policeman at Binh Thuy. His heroic actions, upon detecting a well armed hostile force attempting to penetrate the base defenses. resulted in impeding the udvunpu until reinforcement s ar-

into a saucepan. Boil sugar and wafer together for five minutes. Add 1 teaspoon ascorbic acid mixture per cup of syrup. This will prevent the fruit from turning brown. Keep syrup hot. Yield 5 cups. Each quart of fruit will need 1 to 1 cups syrup. 3. Select firm ripe pears. Remove peel; core and cut in halves. To prevent fruit from darkening during the preparation, cut the peeled fruit directly into an ascorbic acid solution, using 3 tablespoons ascorbic acid mixture to 2 quarts of water. 4. When fruit is all prepared, drain. Pack pears in jars, cavity-side down with layers overlapping to M inch of top. 5. Cover with hot syrup. Run knife around inside of jar to remove air

bubbles and add extra syrup to H cover fruit, allowing M-inch head | space. 6. Adjust jar lids according to direc- I tions for specific type used. Wipe I off jar. 7. Process in boiling water bath 25 1 minutes. (If you use a pressure cooker, follow directions for specific cooker.) When using a water bath canner, stand filled jars on rack in hot water. Add enough water to cover jars by at least one inch. Put cover on canner and bring water to I a boil. Start counting processing time when water comes to a rolling boil. 8. Remove containers immediately when processing time is finished. ; Let stand about It hours. Test for J jar seal and remove bands. Label and store.

Pineapple Hawaiian 2 teaspoons ascorbic acid mixture ^4 cup water 1 large pineapple 1 dozen strawberries IV2 cups assorted melon balls (cantaloupe, honeydew and watermelon) 1 can mandarin oranges, drained V 4 cup candied ginger Combine ascorbic acid mixture and water. Cut pineapple in half lengthwise, leaving plume attached to each half. Cut out fruit with a curved grapefruit knife or other sharp knife. Then dice fruit, discarding core. Coat diced pineapple and inside of pineapple shells with ascorbic acid mixture solution. Combine diced pineapple with remaining ingredients. Fill shells with fruit. Cover lightly with transparent plastic wrap. Chill until serving time. Serve with wooden picks. Makes 68 servings. Fresh Peach Sundae 2 tablespoons sugar 1 teaspoon ascorbic acid mixture 4 peaches 1 quart vanilla ice cream Combine sugar and ascorbic acid mixture. Peel and slice peaches into sugar mixture. Coat each slice with mixture. Refrigerate, covered, until ready to use. At serving time, scoop ice cream into sherbet glasses and top with sliced peaches. Makes 6-8 servings. Sherried Peaches 2 teaspoons ascorbic acid mixture ^4 cup sugar 4 cups sliced peaches cup sherry r Mix ascorbic acid mixture and sugar together. Add peaches and toss well to coat each slice. Add sherry. Cover and refrigerate until serving time. Makes 4 servings.

Fort Leonard Wood, Mo. 6547-1 A.I.T. Bde. (SP) NOTICE A 5-cent postal card salutin' the Women Marines on their 25 anniversary of service will i । first placed on sale on July 2 ' 1968. at San Francisco, Cali during the fifth biennial conv tion of the Women Marines As