Show GOOD birgs FOR THE TABLE these tire are the busy days for or the thrifty housewife who has fruit and vegetables in her garden to can for variety und and we all enjoy something dixer alu erent try quince and cranberry jam wash five quinces ets cut them into pieces without peeling add one quart ol of cranberries and cook until the quinces are soft will hub through a sieve measure add three fourths as much sugar and cook until thick stirring otten often pour into sterilized glasses quince honey pare and grate live large quinces put five pounds of 0 sugar fugar and one pint of water into a saucepan stir until tile the sugar Is dissolved add the quinces and cook fifteen to twenty minutes taking care not to scorch it should be about the color and consistency of honey pour into sterilized glasses and sea seal when cold pepper relish take six rod red peppers six green ones and fix elx onions remove the seeds eeds from the peppers and put onion and peppers through a meat chopper cover th chappel mixture willi boiling water and let stand five minutes dran drain and add one cupful of sugar two tablespoonfuls of nf salt one and one halt half cupfuls of vinegar and boll twenty m minutes if not moist enough add one hilt cupful of wilier water sea in jars turnip croquettes Croquet tes cook tender turnips until done drain and mash to each pint add a mealy white mashed potato the beaten lolk of an egg one halt half teaspoonful of sugar two of butter butler salt and pepper to taste form into croquettes croquet tes lip dip lalo line crum crumlin lip then lien into egg beaten with two fills of water then into cr und try fry in deep fat ritz tomatoes cut rounds of toast butter lay iq 14 a shallow pun pan and lay on each a thin slice of chee cheese ke on the cheese lay halt half of a tomato cut side up sprinkle with sugar salt pepper and finely minced green pepper and onion put iut it a slice of butter on each grated cheese over and set in a hot bot oven until the tomatoes are slightly bro browned ned top with a sprig of parsley and garnish willi crisp bacon orange jelly prepare a pint of orange jelly and set in a pan of ice fee water when it begins to thicken begin h e to asat apat with willi an egg beater tin until light ana foamy put into sherbet glasses and garnish with a mint cherry serve cold IUA ajun L k yv rs |