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NORTH LEEDS LANTERN page 21 flattery Corner SUMMERTIME EQME CANNING _~â€".â€"~_ An informative booklet on home canning is available from: Information Branch. OMAF Legislative Buildings, Queen's Park.Toronto. EASY LIVINGâ€"-EASY ENTERTAINING Let your guests create their own dinners with Kabobs. S t‘ : . Bzgfeiugzszirloin T-bone) . The bOOl-(Iet’eptltleduHome can- LambCMbes ’ ning Ontario Fruits and Vegetables? is sent free of charge.It contains much useful information including: equipment.food preparation.proc- essing procedures and times.tests for a good seal and proper storage. Pork Riblets (preâ€"cooked) Small cooked onions Green pepper slices Whole mushrooms Quartered or small whole tomatoes Thick slices of cucumber Ripe olives Pineapple chunks 1.Broil filled skewers over hot coals turning frequently. Brush vegetables often with melted butter. 2.To prevent peppers and mushrooms from splitting when skewered, dip them in boiling water for one minute. 3.If desired, meat cubes can be basted fl Barbeque Sauce during broiling. DO'S AND DON'TS OF HOME CANNING DO: *Check jars for chips around the rim-they will prevent a proper seal. *Preparevonly enough food to fill jars that will fit in the canner or processor at one time.Food must be hot when put in the jars. *Wipe rims carefully after filling jars,as any food or hair will prevent an air- tight seal. *Apply lid carefully.it must be centred for a good sealo *Make sure when canning in a hot water bath processor that the water is boiling rapidly before beginning to count pro- cessing time. *Similarly.in a pressure canner be sure the proper pressure is reached before counting time. CREATE YOUR OWN SALAD Suggestions: Large bowl of salad greens (iceburg 1ettuce,endive,chard,spinach,romaine, beet greens,etc.) Finely shredded or grated cabbage Fresh or canned bean sprouts Kidney beans,chick peas,etc.,well drained ‘ Sliced tomatoes,cucmber Sliced Bermuda onions, or scallions Sliced radishes,celery Small whole mushrooms Cauliflowerets(raw) gondiments;cooked crumbled bacon, chopped hardâ€"cooked egg, grated Parm- esan,Romano,or cheddar cheese,a variety of dressings To keep salad greens and other vegetables from wilting, place the bowls in pans or trays filled with crushed ice (raw) DON'T: *use jars made for commer- cial use such as mayonâ€" naise.peanut butter or coffee.These jars are not tempered and are prone to cracking.Lids which come with these jars cannot be resealed. *home can mushrooms.This is unpredictable and a safe processing time has not been determined. *use galvanized or copper pots for preparing foods for canning.Food acids may react with the metal, causing the food to be poisonous. *home can in a microwave oven.Necessary tempera- tures cannot be reached and jars may explode. *use aspirin.salicylic a- cids or boric acid in can- ning.These compounds are drugs,not preservatives. *reopen jars which have overflowed during procâ€" essing.If the jars fail to seal because the contents overflowed during proces- sing.refrigerate and use the contents within a few days. *taste food that you sus- pect might be spoiled.If the food has an off odour or has changed extensively ‘in colour.do not taste it. Dispose of it immediately. As a safety precaution,always boil home canned vegetables covered for 10 minutes.stirring occasionally. before tasting. FRESH FRUIT WITH SWEET CHEESE Let cream cheese soften at room tem- perature.With an electric mixer beat in in 1â€"2 Tbls. liquid honey.Beat until the mixture is smooth and the consisâ€" tency of a chip dip.(Candied ginger, finely chopped, can be added for flavour Canned fruit jnice-peach,pineapple,pear, etc., can be substituted for the honey.) Place the bowl of sweet cheese in the centre of a large platter.Arrange fresh fruit around the cheese and let guests dip the fruit of their choice. FRUIT SUGGESTIONS: Bing cherries, with stems on Strawberries,with stems Watermelon,cantaloupe,honey dew melon balls or cubes on toothpicks Apple,peach,pear wedges, dipped in lemon juice to prevent discolouration Orange sections Fresh pineapple chunks Advertise in the LANTERN To place an ad in the Lantern,just call 359-5647 or 272-2158.0r send it by mail to Box 86,Elgin.Ads must be received by the let of each month.Payment may accompany the ad,otherwise invoices will be sent out when the ad is published. The Lantern is distributed by the Fri. after the 4th Tue. of the month. ELECTRIC FENCES Use 3/4" black plastic pipe for insulators.Fold a short length in half and nail on.These insulators are strong and inexpensive.The kink holds the wire securly in place. PLEASE NOTE: Canada Manpower Centres from Smiths Falls, Gananoque, and Brockville will be sending weekly bulletins on employment opportunities to the Newboro Office of St. Lawrence College. Feel free to visit the office and keep up-tovdate! Are you planning 0 PAR", Mild (/67 x» 9" at WEbD/IM R£C£PTMII? gSMALL & LARGE BANQUETS,OR WEDDING RECEPTIONS,CALL EARL ( FOR ALL YOUR CATERING NEEDS: VEGETABLE WATER. Save nutrient rich vegetable water by freezing it in ice cube trays.Use the cubes to cool down soup or stew. They're fast and nutritious. Food Co-op Formed About 20 area families are getting together to beat the rising cost of food. The idea of forming a food co- op arose at the appropriate technol- ogy group meetings. Lee Schuster of R.R.1,Seeleys Bay took the initiative to get the coâ€"op off the ground last month. The group has been christened the Leeds County Co-op and embraces mem- bers from Westport to Gananoque.The Coâ€"op will start out with the bulk purâ€" chase of dry goods through Tara Nat- ural Foods of Kingston.Locally pro- duced foods will be sought as Well. Another area of common interest is a produce exchange through the summer months.0rganically grown garden sur- pluses will be bartered between mem- bers. Four sub-groups based on geographic- a1 location have been formed.A $5 mem- bership fee has been set,and members are expected to contribute their share of work as well.The following have volunteered to function as contact people for each subâ€"group: Barb Alguire,Delta- 928-2850 Lee Schuster,Seeleys Bay- 387-3723 Barb Jones,Gananoque- 382-4947 Alan Dolan,Elgin- 359-5917 ylLLAGE NAMES FORFAR-Scottish origin WESPPORPâ€"Irish BURRIDGE-After the plentiful burdock on a nearby ridge. LAKE OPINICON- means "the place of potatoes" CRANBERRY LAKE-after the wild cranberries which grew there. HEN FRUIT When boiling eggs add a bit of vinegar to the water.This will keep the egg in the shell should it crack.For poached eggs, 1/4 tsp. of white vinegar added to the water will keep the eggs in shape.