Photoplay (Jan - Jun 1943)

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Your expenses will be paid in strict accordance With Policy provisions. Individual or entire family eligible (to age 70). No agent will call. MAIL COUPON AT ONCE POLICY PAYS Hospital Expenses for Sickness or Accident up to $540.00 Doctor Expense up to $135.00 Loss of Time from Work up to $300.00 Loss of Life $1000.00 W<tr Covtragp ...And other valuable benefits. NORTH AMERICAN MUTUAL INSURANCE CO. Depr MCM s. Wilmington, Del. Please send me, without obligation, details about your "3c A Day Hospitalization Insurance Plan". Name ........................................... Addreu ...... .............. City State ,_.. ir Ma and Uncle 9c "» O rn e ki oh e n ***I119H 'Q/n 92 THEY are Hollywood pioneers 1943 style, Lucille Ball and husband Desi Arnaz. They live on a ranch in San Fernando Valley and although they know that it may be only a week or a month before Desi's fatherland Cuba taps him on the shoulder and says, "Into service you go," instead of having a last gay holiday together they are sticking at home and doing what the government has asked all of us to do. They are raising a Victory garden and canning fruits and vegetables. They have another good idea, too — to trade part of their apricot crop for a share of a neighbor's grapes so that both households will have greater variety. The garden is Desi's province and Lucille heads the canning department. "When I first thought about canning 1 was scared to death," Lucille admitted. "But honestly I think I could do anything now." Successful canning, she feels, is only a matter of following directions exactly. Fruits, tomatoes, pickles and preserves, she said, can safely be canned by the open-kettle method; but vegetables and meats must be processed; that is, packed into jars and then cooked in a pressure cooker, steam cooker or hot water bath canner. The water bath is probably the simplest equipment for beginners. Use a large kettle with a close-fitting cover, large enough so that the jars will not touch each other during processing, deep enough for the water to cover the jars at least one inch and with a wooden or galvanized rack that will hold the jars at least a half inch from the bottom of the kettle. TOMATOES (Open Kettle) Select firm, ripe tomatoes. Wash in cold water, let stand in boiling water one minute, plunge into cold water and remove skin. Cut out cores and any soft or decayed spots. Boil for twenty minutes, adding salt to taste. Pour into hot, sterile jars (jars, lids and rubbers should be sterilized by washing, then boiling for 20 minutes) and seal each jar as it is filled. PEAS (Water Bath) Cover shelled peas with boiling water and boil three minutes for small peas, five for large. Pour peas and liquid into hot sterilizing jars, adding one-half tsp. salt to each pint jar. Seal or partially seal (be sure to read directions given you with the jars to see whether jars should be completely sealed or only partially sealed) and place in water bath which has been filled with hot water. Cover and process for three hours, counting the time from when the water begins to boil. Water must boil during entire processing time; if it boils away add more boiling water. BEETS (Water Bath) Select young tender beets. Wash, leave on tap roots and an inch or so of stem. Boil until skin can be removed easily, then cut off roots and stems. Pack into sterilized jars, cover with boiling water and add one-half tsp. salt to each pint jar. Seal or partially seal and process for two and one-half hours. CABBAGE (Water Bath) Select firm cabbage, wash and cut into pieces that can be packed easily. Cook in boiling salted water (one and one-half tsps. salt to one qt. water) until tender. Pack into hot sterilized jars, cover with fresh boiling water, seal or partially seal and process for two hours. SUMMER SOUASH (Water Bath) Be sure the squash is young and tender. Wash, cut off stem and blossom ends and slice or dice. Steam until tender, pack into hot sterilized jars and add one-half tsp. salt to each pint jar. Seal or partially seal and process for three hours. NEW POTATOES (Water Bath) Take freshly dug potatoes. Wash and scrape potatoes, boil for ten minutes then pack into hot sterilized jars, adding one tsp. salt to each quart jar. Cover with boiling wrater, seal or partially seal and process for two and one-half hours.