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Show j 1IC 001 HE VEGETABLES ,T i,' "Salting" is an easy way 10 keep your vegetables. Here is the method ,f as sent out from the United States Ppij ' food administration. Ug i Beans. Ntt ) Use only fresh, tender beans of ' green or wax-pod varieties. Snip off Y ,' the ends, wash the beans and pack them in an earthenware jar with alter- ' nate layers of salt, using one part salt ; to ten parts beans by weight. Weight HEl l the beans down, and two days later ) add enough ten per cent salt solution uffl ,1 (about li ounces salt to 1 gallon t water) to fill the jar. When removed j'Kt from the solution the beans should be w firm, although slightly darkened In ' color. kjfT. I Beans may also be preserved in a uttf salt-and sugar solution as follows: ffiS t Prepare selected, fresh beans as de i jff 'I scribed in the preceding paragraph, Y ' and pack them in containers between i l ;j alternate layers of salfand sugar, one 1 part salt and one part sugar to seven t parts beans by weight. The liquid pro pfl 5 duced by action of tho salt and the l5 ? sugar on the beans should cover them Ofj ( in three days after they are packed Y f Beans preserved in this way retain i 'J their original color much better than aab i those preserved with salt alone, but ; tho flavor is considered by some to be te if less agreeable. jf Beets. 1 i Select medium-sized smooth roots, wash them, and pack them in a large 1 11) J j earthenware crock or jar. Cover them Ml with a 10 per cent salt solution (about I 18 ounces salt to 1 gallon water) in TTIf i which one-twentieth of the water has jfll If been replaced by vinegar (about three- ; fourths cup vinegar to one gallon jt ( water), weight the beets clown, and q j; ;f store the crock in a cellar where the jlj., temperature is from -15 degrees to GO l jji;. ; degrees F. When the beets arc re- iCto L moved from the solution they should Ki! ! ave tno natural red color ihroughoul jjrilcj ) and he firm and of good cooking qual- ixq ! ltv when freshened. Salting beets is ,- 4 not practical if n cool moist ,cellar jj'jw j "where roots will keep without wilting IS" c , la not available. 'Ji Green Tomatoes. 'i Choose well-developed green toma- r I loes wasn them, pack them In a con- 5 tainer, cover them with a 10 per cent yjr brine, place a layer of chard leaves lit on tne ton and weight the tomatoes i down under the brine. Green toma- iRifl- I toes similarly prepared and packed in l R"Tr !l salt and vinegar solution the same as illfTT I J I lint IKdrl fri- nnn rtrc o-rn rmnrl fnr fitxpi tj salads and relishes. je.VS ' Corn in the Husks. ifV I Select well filled cars of sweet corn, sip- k and remove the loose buter husks and J silks. Pack tho ears between aiter- fJP nato layers of salt (one pound salt "t u to seven pounds of corn) in a crock, Ji l and cover and weight them securely. Several flys after packing them, add IM I enough 10 per cent brine to fill the Jfir completely. Corn cut from the leiii' co? may 00 Pac,ce(1 n n !0 vGT cent ij, J brine, but since dried corn is better "v-1 , m flavor and requires but little more QTfS labor, salting corn cut from the cob ilk 1 3 not recommended except as an ex- :; Pprlment p'q.Vt ; Sealing of Salted Vegetables. WH, ' Cottonseed oil or melted paraffin iSEKS ' l50Ure(1 ovcr the surface of the brine to w form a layer sufficiently thick to make KyJ n seal will" prevent the growth of .31,9 , molds and aid in checking rapid evap- hat! oration of the liquid. The surface of iddi the brine should not bo covered, how- ppg ever, until all bubbling has ceased, llrtf 'hlch may be a week after the vege- ty ; tables are packed. The container ta' I Bhould be stored in a cool place and ) examined once or twice a "week for sev- ter : eral weeks. r6CJ Directions for Using Salted Vegetables !fc Salted vegetables should In general srtW! bo woll rinsed in cold water then re-moved re-moved from the brine and then soaked Bj In three or four times their measure of m ld vrater t0 dra'w' out the excess salt. vitit , 8 me necessary for sonking varies ; With the kind of vegetable. If the eSjjj ater is changed occasionally less ''W H"16 wIU be re(Iulre1 fr soaking. 1 if Tby should then be drained, rinsed & ; 'Wcl1, put oa t0 cook in cold water, Jijf , brought slowly to the boiling .0lnt, after which they should be , oked until they are tender, the 'time 3, .. required being practically the same as JgJ . tor fresh vegetables. K c Beans. ' j Soak salted beans for two lo three m ' hour3' an(t cook them until they are riots!' i tender, tho time required depending on 0 condition of tho beans when Mi' acked. Season them by cooking with 'fiftl ' "acon or salt pork tnd serve them ns 'atjr fresh beans or chill them and use g&J them in salad. jtljW , Beels- JA ' before using salted beets, soak, them Si CoId walor for two hours, changing PTj : the water once or twice if necessary to remove the salt. Soaking for a longer time is. likely to cause loss of color. Cook the beets until they are tender, peel them, and serve themes buttered or pickled beets or use them in salads. "Eggs is eggs" quothe an old lady of the farm recently in reply to my query ns to whether she ever prepared pre-pared eggs in any other manner than fried with bacon. Our company had taken some rural exteriors the day before and remained at the old farm house overnight. In tho morning I offered my assistance to the madam of the house which was gratefully accepted. ac-cepted. After we had finished our breakfast our hostess was about lo fry some more "bacon an'!" for her lord and master, whom I soon learned, was subjected to this 'particular repast daily. Inasmuch as the old lady had ideas of her own on the subject it was no easy matter to convince her that eggs -would prove just as beneficial bene-ficial and more acceptable to her spouse if -presented In different styles occasionally. By way of experiment she agreed to allow me to prepare an omelet souffle and watch results. "What be this, Mary," exclaimed the old farmer later, poking my dish with his fork. "Eggs," replied his better half, turning away. With grave sus-plcioa, sus-plcioa, the old, man sampled the contents con-tents of his plate. Shortly thereafter his plate was empty ?.nd he was congratulating con-gratulating his wife upon the "new kind of eggs." Before leaving. Mrs. Farmer made me vow that I would send her some egg recipes. The following fol-lowing is a copy of what I sent her: Egg Timbales represent my prize egg dish de luxe. Whenever I need a "special feature" for a repast, I use the following: Egg Timbales Beat six eggs well and add one half teaspoonful of salt, a pinch of pepper, n teaspoonful of chopped parsley and a very little onion juice. Add three quarters of a pint of milk and mix well. Butter eight medium sized tim-bale tim-bale molds and fill with the mixture. Put the molds into a deep pan containing con-taining hot water, almost to the top of them; place in a moderate oven and cook until firm in the centre. Turn out in a warm dish and pour tomato or cream sauce around them. French Toast Add one half teaspoonful of salt and two-thirds cup of milk to two lightly beaten eggs. Dip slice of siaie Dreau in mixture, urown on each side on hot, well buttered griddle. Sprinkle with cinnamon and sugar and serve hot-Oyster hot-Oyster Omelet 1. Parboil a dozen oysters in their own liquor, skim them out and let them cool; add them to the beaten eggs, either whole or minced. Cook the same as a plain omelet 2. Thicken the liquid with butter rolled In flour; season with salt, cayenne cay-enne pepper and a teaspoonful of chopped parsley. Chop tho oysters and add to the sauce. Place a few spoonfuls in the centre of the omelet; before folding when dished, pour the remainder of the sauce around. Rice Omelet A cupful of boiled rice is mixed with a cupful of warm milk. Add a table-spoonful table-spoonful of butter melted, a level teaspoonful tea-spoonful of salt, a dash of pepper; mix well, then add three well beaten eggs. Place a tablespoonful of butter in a hot frying pan and when it begins to boil pour in the omelet and set tho pan in a hot oven. As soon as it Is cooled through, fold it double, turn it out on a hot dish and serve at once. Asgaragus Omelet Take ten stalks of asparagus and boil with a little salt until about half cooked. Chop the eatable part Into small pieces, beat eggs and mix with asparagus. A little chopped parsley will add to tho flavor. oo |