Show 1 1 t J I ff AI s. s 1 f's I I W WI I lillI I it i i r r 1 l It if V h f Q Qt W f l s. s 1 t 1 t tr r f r r t 1 r t re reY Y q T v 2 r r iR f aw 4 lc eA a 7 s d. d fa a a ba il yr Queries submitted to the m must be written In Ink and on one side aide of the paper only Append full name and n d address rand land give name or Initials by which the answer Is to be Identified All questions are answered In the order received failure to see an answer In on one e Issue means that It will come later If Ifa Ifa Ifa a private reply Is desired a stamped damped addressed envelope Communications not written In compliance with the rules of the department will be Ignored Cooking Cooling Expert Tells How to Prepare Dishes Fit for Gods hods l I RS LOUISE PALMER WEBER M MRS I I the famous cook who lectured I and demonstrated at the re recent recent recent re- re cent Telegram ram Cooking School continues today the presentation in print of the recipes which delighted the hundreds of women who hearing them from her lips at the school asked I for them in a form convenient for preservation By Louise Palmer Weber V I am glad to give you today the recipes for the preserves etc I gave at atThe atThe atThe I The Telegram Cooking School Only I simple methods are used in the preparation preparation prep prep- and I 1 am sure you will be de delighted delighted de- de lighted with the results I Danish Dill Pickles This Pickles This is really a delicious pickle Select large green greenI cucumbers peel and scrape seeds from I centers place in a weak salt solution over night or they may be bottled I without this process Place the pieces of cucumber in glas glass jars adding whole onions green and red peppers and a little dill Boil two quarts quart of vinegar one ont quart of sugar and one- one I half cup salt together until perfectly clear or until you have destroyed all an the crystal of both salt and sugar add three tablespoons of mixed pickling spice and your over the cucumbers etc in the jar Seal Cherries With English Walnuts Walnuts- Select large black cherries pit and place a nut meat in the cavity Boil one quart of water and three cups of ot sugar until clear Drop the cherries in inthe inthe inthe the syrup and boil slowly about an anI hour Bottle while hot I Yellow Tomato Preserves With Nuts Scald Nuts Scald and peel the tomatoes Make a syrup of one quart o of o water and one quart of sugar Drop in to tomatoes tomatoes tomatoes to- to matoes add one cup of pecan or al almonds almonds almonds al- al monds to each quart of tomatoes Bolt Boll slowly about an hour Preserved Cantaloupe Select Cantaloupe Select rather green cantaloupe it must be firm Peel and cut in cubes Make a syrup of one quart of sugar and one quart of water Drop in the cubes of cantaloupe cantaloupe cantaloupe canta canta- loupe and about one-fourth one as much orange peel cut in strips as you have I cantaloupe Boil until you can penetrate penetrate pene pene- I with a toothpick Jar while pene-j pene hot Apricot Conserve Cut Conserve Cut the apricots j jin I in halves crack the pit pits and blanch the kernel or m meat Make Male a a. syrup of oil 1 I lone one quart water and three quart sugar Cook until clear 2 OJ apricots and the thc meats from th the the t Cook until of a creamy Orange peel may mar be added f 1 Watermelon Preserves Preserves Reno 1 I green and red both fron flon fi on the therina in strips and boil boi in water until can perforate with a toothpick move from water in a colander allow to drain for twelve hours a syrup of one quart of sugar quart of water Drop in sli slice shat melon rind add bits of oran prang J nut meats and whole spices Co Coo til tH transparent J Jar far as you ou d serves S. S a aCorn Corn Relish Relish tun m the co co coma eighteen ears add two cups i c o 0 cabbage abbage two cups chopped oni o cups of hopped chopped celery ceery t tw t I chopped green pepper peppers comb combi add one cup of salt four cups of antone oft ant I Ione I one tablespoon while pepper tx I ble cloves mound Jound spoon spoons cinnamon ground two spoons mace ground one tables mustard ground two tuo ups cups gar Combine and arid add enough ir to cover er Cook lowly slowly abou horns horns- Bottle is i dH h sauce |