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Show II ttitit 1UDGING from the number of requests I ' ( Egg I I received for winter relishes, preserves ' , EsSftjNl other good things for the -winter r , wmVV1w table, it is evident that many more ' ; housekeepers aro following in the wise footsteps of their mothers with regard to the ! i ' homo-mado savories of varying description. , j This, in a measure, is responsible for the dis-. J closures of impure foods, which have shown that poisonous preservatives aro employed to retain ' j the moat inviting color of the natural fruit or vegetable. In many cases the. coloring ia even f tnoro than characteristically brilliant. J Of course, not all canning and preserving fac- , t tones nrq guilty of employing harmful prcacrva- i tives, but in many cases tho guilt has been un- i deniable. Again, many firms have women, who 'J put up varioui jellies and relishes for them, which ! : are made according to old-fashioned homc-mndc. V recipes. There la a certain genuine look and con- "rincing flavor about these products that arc cer- 1 tainly very tempting. DON'T OVERESTIMATE YOUR STRENGTH I! For thoso women who do supply their family's j needs with delectable appetizers let me give a ; word of precaution. I do not approve, nor in there any occasion for women to constantly j drudge over a hot fire in summer for the. sake of I filling their jelly closets to overflowing, j " i More than one woman hap gone to pieces when j the last pickle- went into its littlo jar. ! Our mothers and grandmothers were wont-to ' givo ibomselves little peace during the summer : ; interim in this respoct, They were lavish pro- ; vidcra and their families were twico the size, but their slavish days and nights were not the means j of making them any younger. "When berries, fruits and vegetables are taken '; in their season there is always an interval be- ! I twecn that should be kept free from such work, j Don't expect to ircnt every fruit and vegetable ' ,j in a half-a-dozen ways. Put up a rcasonublo .1 amount nnd then stop. Of course, thero is a cer- i tain economy in serving sweets in winter when' i ' 5 foods are correspondingly high, but don't kill ; yourself to do it. "Working three or four days of every week : for a couple of them at a time, as many women : do, is simply not necessary, and an evidence of poor planning. Only order tho amount of fruit that you can use with self satisfaction. A basket of peaches will easily spoil in warm weather in a couple of hours, Working beyond your strength is mistaken thrift. Have a woman come in and help, many will be glad of the opportunity, and should you not want to engage in the work personally, place your order with a reliable woman who makca a specialty of it. Scores of women are earning a livelihood in tin's manner. Before starting operations provide tho necessary neces-sary requisites and utcnBlls. Tho shops aro full of these and up-to-date inventions that greatly simplify this work of catering in a wholesome fashion to your family's palate, CUCUMBER PICKLE For two hundred medium-sized cucumbers allow one coffee cupful of salt. Rinse the cucumbers in cold water, taking care not to bruiso the skins. Pnck in a firkin or jar with tho salt between the layers of cucumber. Cover with boiling water and lot them Btand twenty-four hours. Pour off the water and wipe dry on a soft towel. Put into your preserving kettlo a ncant gallon of cider vinegar, a full coffco cup of sugar, two small red peppers chopped fine, but only using two or three seeds, one teaspoonful of alum and : three tableepoonfuls of white mustard seed. Bring to n Bcald and cover the picklca, which may bo kept in a glass or a stone jar. The use of a , little sugar even with sour pickles is to be com- s monded, as it gives the pickles a mellow taste and preserves the vinegar, i CANNED SUMMER SQUASH Any vegetable or fruit can be conned, but the above are considered more difficult to can sue- t ccssfully, and need a much more thorough cooking. cook-ing. Tho greatest care should bo taken to thoroughly thor-oughly stcrillzo jars, covers, rubbers and all utensils uten-sils U8ed in mixing or 6tirring. Give all these articles either a thorough boiling or prolonged immersion im-mersion in boiling water; then take equal car that until filled and scaled they arc covered with sterilized cloths or towels. To can squash, cut it in pieces, removing rind and seeds. Steam until very tender; then mash and add just enough ealt to remove tho flat taste. Reheat, and when Scalding hot fill the jars to overflowing. Loosely adjust the tops, place in a cannor, pleamcr or a largo kettle or boiler partly fillel with hot water; cover closely, heat gradually gradu-ally to thu boiling point, .and, boil slowly but steadily for an hour. Before lifting from the fire tighten the covers, finishing the proccits as soon as withdrawn from the kettle. Keep in a cool, dark place, A DELICIOUS SALAD PICKLE This is especially good to servo with fish and oystcra. Select twclvo medium-sized cucumbers, pare and slice thin. Also three medium-sized nnkaia, peeled and sliced in rings. Mix in layera, sprinkling sprink-ling with one-half cupful of salt. Let then stand two or three hours, then drain until thoroughly dry. Cover with a dressing made by shaking together to-gether in a bottle a large cup of olivo oil and three-fourths of a pint of cider vinegar, one-hall cupful white and black mustard seed mixed and one tablospoonful celery seed. This excellent pickle is ready for immediate use, but improves with standing. SOMETHING NEW IN TOMATO PICKLE Pour boiling water over a half peck of ripe tomatoes, using a colander, so that they need not stand in tho hot water long cnorvjh to cook at all. Skin, chop rather fine and drain for two hour3. Add one quart of vinegar and let tho tomatoes Htand in the vinegar while the rest of tic pickle 13 prepared. Mix together ono cupful of fine minced onion, ono cupful of sugar, one cupful whito mustard seed, two tablcspoonful3 black popper, one table-spoonful table-spoonful cinnamon, ono tablcspoonful of cloves, one teaspoonful of mace, two or three heads of chopped celery, one Email red pepper chopped, ono cupful grated horseradish, one-half cupful salt and one cupful nasturtium seed. Now combine the tomato and vinegar with the rest of the pickle, mix thoroughly nnd bottle without corking. cork-ing. QUINCE JELLY In making the quince jelly cover cores and parings, and as many quinces cut in small pieces as you may desire, with cold water, and boil Blowly for several hours, adding more water as it cooks away. When very tender, pour into a flannel bag, and let it drip over night In the morning boil the juico twenty minutes, skim thoroughly, measure, and to each pint of juice allow three-fourths of a pound of sugar. Boil un- til the syrup jeiue, , ' P'tc inand Have ready a 1m, . ' urgnl,on, Select Cef! to three gallon, 0f lt boil and Ab, If fi morc';0 thS the cucumbers ta tlle one small African 4 Z J" stalk leaves to cover. Proceed In this w,y m J oppmg all withal o tbo very top hyagoodH, H water and let tho 5 while a quiet fermentation bV In two or three Tredu fte orly pickled, with a gntcfol transparent appears GREEN GAQisj Wipe and prick the ofJ needle. Put them into tbttyS water to cover tho fait n J fire until thoy begin to fcjj the fruit, putting jt throe pounds of BtigartoU , j; the green gage.? were boiled; ha j ming until the syrup tticb to As" put in tho fruit again anl Uflj bles, then pour it all n i stand until next day. Drain tM fruit, let it boll up truickly wi fruit and lot aland another cUtl fruit and Bynip together for taut jars and cover with brandy po.: BLACKDERHY Take cqunl wclghii of Isri put thent in a iVuh, mixing tii $ well, together, and let iland ont i morning put in tho ktttlt asd U skimming carefully, whto tJ)s the jars, jra RARBERRIE3 AND ??I Weigh the barbcrriei mdnaHi tho same amount of sugar, llkj a pint of water to one pound oj ji the syrup Is clear put in th have been freed from the itw) m an hour; when the barbtrri q( them out with a skimmer and tH (pared and quartered) aiyoalwTi the syrup and boil nntil M,j and put with the harberriei. Mi balf hour longer nnd. row ta$Ng fruit, J 1 d |
