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Show y O TWO on earth in nil things can iiKrue; ull have some d.ir-"-o singularity." -Churchill. Preservatives in Food. The use of preservatives in our food has been a subject often discussed dis-cussed and even -with our pure food :avs has not been settled. All questionable preservatives are more or less unwholesome, and when taken into the body In any amount will produce poisonous effects. Borax Is widely used as a preservative, preserv-ative, especially in countries where the market Is at a distance from the sources of supply. The use of borax seems to be followed fol-lowed by no harmful results, but we are not sure that many of the digestive di-gestive ills may be caused by the continued con-tinued use, of the drug in the food. The only safe rule is to insist upon having absolutely pure food. In the home the use of such materials should be unhesitatingly condemned; for though they may produce no noticeable notice-able injury when used in small quantities, quan-tities, it is not unprobable that a daily use may cause trouble. We have perfectly wholesome preservatives, pre-servatives, like sugar, salt, vinegar and spices, though too much of any of these is not good. Sugar being a food, the addition of it to our food adds to the food value. Sugar is the ideal preservative for fruits. Molds and yeasts will not grow in a solution solu-tion containing a considerable quantity quan-tity of sugar. Fresh fish is orten rubbed with sugar to preserve it for a short time. Condensed mill; is preserved by adding add-ing sugar; it changes the milk, but does not injure it as a food. Salt is another harmless preservative preserva-tive and is the common ode for the keeping of pork, eggs, butter and fish. Salt in too large a quantity is not wholesome, and the food by the contact con-tact of the salt is somewhat changed, making it less digestible Acetic acid or vinegar is another well-known preservative used to preserve pre-serve pickles of all kinds. The acid Eerves two purposes, changes the flavor fla-vor and at the same time keeps the pickles from spoiling. Spices, so common In the home, aro good preservatives. Spice also serves two purposes, flavoring and preserving preserv-ing the food at the same time. Sjj CENTI.ii dame it gars mo 'iu nun how many counstts sweet How many l. nfrlhened. sase advices The husband frae the wife despises." Cooking and Serving Potatoes. The following ways of preparing the common vegetable, potato, may not all be new; but no doubt these may suggest other ways of serving: After all there is nothing new under the sun, but she who invents a new combination com-bination that is appetizing and whole-, some Is a true benefactor. Anna Potatoes. This method ol serving potatoes is very similar to Franconia, except in the form of the potato. To prepare, wash, pare and cut in lengthwise slices one-fourth of an inch in thickness, and fasten with wooden skewers In fan shapes. Parboil Par-boil ten minutes, then place in a dripping drip-ping pan, and bake in a hot oven until soft, basting every three minutes with butter or some other fat. Sweet Potatoes Georgian Style. Season mashed sweet potatoes with butter, salt, pepper and moisten with cream. Peat five minutes. Put into a baking dish, leaving a rough surface. sur-face. Pour over a sirup made by boiling boil-ing two tablespoonfuls of molasses and one teaspoonful of butter five minutes. Bake in the oven until delicately deli-cately brown. Hongroise Potatoes. Wash, pare and cut potatoes in one-third-inch cubes- there should be three cups. Parboil three minutes and drain. Add one-third of a cup of butter and cook until the potatoes are soft and slightly slight-ly browned. Melt two tablespoonfuls of butter, add a few drops of onion juice, two tablespoonfuls of flour, and one cup of hot milk, added gradually gradu-ally Season with salt and paprika, tfien add one egg yolk. Pour the sauce over the potatoes and sprinkle with finely-chopped parsley. Maitre d'Hotel Potatoes. Cut potatoes pota-toes in balls x-ith a cutter . or into slices; cook in boiling salted water until soft. Serve with the following sauce: Cream three tablespoons ot lbutter, add one teaspoon of lemon juice, one-half teaspoon of salt, one-eighth one-eighth of a teaspoon of pepper and one-half of a teaspoonful of finely-chopped finely-chopped parsley. |