OCR Text |
Show THE UINTAH BASIN FARMER -- 7t 3 Charles R. Mabey ' ' The food value of honey is well When honey is taken into known. the human system it is assimilated without burdening the digestive apparatus. Its properties as an energy builder of first order were properly recognized during the war by military authorities and its place as a superior sweet for table use, owing to its delicate flavor and attractive color cannot be disputed. Some of the leading food experts of the world are advocating the use of honey and maple sugars and syrups for childrens sweets to the exclusion of all other sugars, and especially assailing the various glucose preparations masquerading under the name of syrups. Dr. Alfred W. McCann, author of The Science of Eating, and other dietetic books, a leading authority on this subject, declares that the children of America are being robbed of their birthright, their appetities demoralized, their bodies stunted and their teeth ruined through the constant use of glucose syrups and glucose The Denpreparations in cookery. tal digest for April, 1921, a leading dentists journal, gave several pages to the subject of teeth damage due to the use of glucose, and advocated the larger use for the teeth, and especially for childrens teeth. Children, whose appetities have not been depraved through the use - of sweets, turn naturally to honey and maple syrup. A more general use of these sweets and less of jams and jellies and syrups ana even sugar or cane syrups, would be a distinct benefit to the youngsters as well as their elders. low-gra- de The proper place to store honey ii in a dry, warm place. Honey thus stored will keep for many months, even years. There is no such thing as spoiled honey if the honey was ripe and right in the first place, and was kept properly afterwards. Hone ought never to be stored in a cold, damp cellar. The cans will rust, and if the honey is comb honey it is apt to draw moisture and granulate much quicker than if kept in the pantry or other warm spot. If you should visit New York City some time, and make the rounds' cf the Metropolitan Museum, you would doubtless go through the Egyptian section and see the tombs of some of the great of ancient times. It was the custom in Egypt to place dishes of food in the tombs of the departed, for their sustenance pending the time of the resurrection. Among the dishes of various foods, meats, fruits and eatables that are part of the exhibit, is an earthen pot of honey And the tomb from which it was taken in 1920, was 4000 years old! an-ci- en u V WATERFALL ABOVE UPALCO One of the beauty spots of that fits section and although man-mad- e in beautifully v. itli Natures scheme. Notice compound curve of road and cedars on sky line at crest of hill. Such places as this makes traveling in the Bain an ever changing panorama of beauty. The reason for this recommendation is that studies in the department have shojtvn that it takes much longer than was formerly supposed in the case of certain vegetables for the material at the center of the can to reach the temperature A short of the canner. of the fruits and vegetables to be canned shrinks hem and makes it possible to fill the jars with the This hot material boiling hot. is especially impertant with packing thick, pasty mixtures, such as corn and sweet potatoes. Tomatoes and fruits are canned more easily on account of the acid in them and do not shrink so much It is possible to during canning. into the can, but them pack directly in this case they should be covered with juice or sirup boiling hot. Even these may be heated to toiling and filled into the can, in which case a much shorter processing period is possibly The department recommends that the nonacid vegetables, such as asparagus, string beans, Lima beans, corn, greens, okra, peas, and sweet potatoes, be canned only in the pressure canner. Fruits and tomatoes may be processed in a water-bat- h canner. Time-tablfor processing fruits and vegetables based on the most reliable facts the department has been able to gather at present may be obtained on application to the United States Department of OTO Governor of Utah, who will address the U. B. I. C. July 29, 30 and 31 again this jear on a subject of vital importance to the Uintah sin people. Ba- canning. pre-cooki- HOME ECONOMICS SWEET CUCUMBER PICKLES WELSH STEAK Soak cucumbers in brine for twenty-fBroil a tender sirloin steak over a hours. Rinse, drain, and quick fire, place on a platter and Place in a kettle, and butter it well. Slice onions and wipe dry. cover with the following vinegar cut them up finely on the meat so mixture: one quart of vinegar, one that the juice may be absorbed by Remove the cupful brown sugar, eight whole it, thus flavoring it. cloves, six allspice, six blades of onions from it and serve the steak, mace, eight whole black peppers. garnished with parsley and sliced Heat the pickles slowly to the boil- pickled beets. ing point, and pack at once in jars, cover with the vinegar, add a piece HARVARD BEETS to each jar, then of horseradish Other vegetables used in seal. Boil beets as usual, skin and slice sweet pickles may be added if a and let stand in the following sauce mixed pickle is desired. , for a half hour before serving. Heat one-ha- lf When hot, cup vinegar. NINE-DAPICKLES add one-hacup sugar in which one-ha- lf tablespoon corn starch has been Cook five minutes and stirred. Is well an old This country recipe, even though nine days are necessary and add the beets. for making them, the result is worth CURRANT CATSUP the time spent. Prepare a brine of four quarts of water and one pint To five pounds currants allow Soak large, whole cucumof salt. bers in this for three days. Drain, three pounds sugar, one tablespoon then soak them In clear water for cinnamon, one tablespoon cloves, Drain again, cut the one tabespoon allspice, one teaspoon three days. and cucumbers in slices one inch thick black pepper, one teaspoon salt curMash the weak in half pint vinegar. and simmer for two hours For seven pounds of cu- rants and rub them through a vinegar. ingredcumbers, use three pounds of brc,wn sieve; then add the otherminutes. boil for twenty sugar, one pint of vinegar, one ients and ounce each of cinnamon, allspice and Bottle as you would tomato catsup. Boil sugar and vinecelery seed. GRAHAM GEMS Drain the cucumgar to a sirup. in glass bers from the vinegar, pack One pint graham flour, two full with jars or stone crocks, and coverreheat teaspoons baking powder. One teaPour off and the sirup. spoon salt, one tablespoon granulatsirup for three days In succession, ed sugar, mix well, then add sweet covers add and after the third time milk till rather soft, put in gem to jars and seal. pans and bake in quick oven. Makes one dozen gems. CURRANT PIES our Y lf -- One cup ripe currants, one cup each sugar, one egg, one tablespoon small a and of flour and water, Bake with two crusts pinch salt. lower upon the upper the folding and pinching Into scallops to prevent The the pie from running over. currants shoud not be crushed. - a NOW HOT PACK CANNING CONSIDERED BEST JfETIIOD canning is one of the recommendations made by the Bureau of Home Economics, United States Department of Agricuture, in Its most recent publication on home Hot-pac- k 4 I X a f 3 r VA x Dr. W. E. Taylor, Agriculturalist for the John Deer Plow company of Ilinois, wil lecture on The Importance of Agriculture at the convention at Fort Duchesne. They were having an argument as to whether it was correct to say of a hen she is setting or "sitting, and, not being able to arrive at a satisfactory conclusion, they decided to submit the problem to Farmer Giles. PREPARATION FOR RHUBARB My friends, said he, that dont interest me at all. What I wants Rhubarb and Pineapple Conserve. to know when I hear a hen cackle 2 cups rhubarb, 2 cups pineapple, i& whether she be laying or lying. 2 cups sugar, cup water. Clean Cut and cut rhubarb into cubes. A sweet temper is to the houseRemove outer cov- hold what sunshine is to trees and up pineapple. ering and core; cut into small pieces, flowers. heat all ingredients very slowly; cook at simmering point until it will Pour into glasses set when cool. HOT BED PLANTS and seal. es es. Strawberry and Rhubarb Preserv 1 quart rhubarb, 1 quart strawClean and berries, 2 quarts sugar. cut rhubarb into 1 Inch pieces, pick over, wash and drain berTies, put rhubarb in porcelain kettle, bring to boiling point, aJd berries, heat again to boiling point, add heated BUgar, mix carefully with wooden spoon, cook slowly until clear and thick; Pour into glassabout 40 minutes. es and seal. 20c per dozen PARCEL POST PAID BEE SUPPLIES, HONEY CANS, ETC. A. W. CLEMONS Rox 83. DUCHESNE, UTAH |