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Show Sister Mary's Kitchen ! j ! Any fruit may bo canned without sugar. Fruit that is to be used for pies and puddings is really better if canned in its unsweetened juice. Somo fruits preser'e their flavor and are sweeter if the sugar is omitted until the final cooking. When canning by the cold pack method, plain boiling water is used in place of the syrup. vCanning the way our mothers did the fruit is cooked "till tender in clear water and canned in sterilized cans in its own juice. Whatever method is used the principle prin-ciple is the same, perfect sterilization steriliza-tion and exclusion of air. Menu for Tomorrow ! I ' BREAKFAST Fresh pineapple, i j codfish cakes, toast, coffee. j V LUNCHEON Shrimp and egg sal- 1 ad, finger rolls, rhubarb marmalade, ; tea. .. DINNER Mock duck, now creamed ' potatoes, buttered carrots, radishes, I ) lemon custard pie, coffee. ' , '. My Own Rfccipes Now potatoes that are very small are nicest for creaming. Cook in boiling salted water1 till tender, put in serving dish and pour over me- iJlH dium thick white- sauce. And it pays v to scrape new potatoes as long as the skins will slip. jH SHRIMP AND EGG SALAD 4 hard-boiled eggs 1-2 cup shrimps 3 tablespoons minced celery Lettuco IH Mayonnaise Mix shrimps, which should be cut into half-inch pieces, with celery and yolks of eggs. Cut eggs In quarter Inch pieces the round way of the egg. jH Arrange circles of eggs on beds of lettuce. Fill with fish niLxturo and !H top with mayonnaise dressing. iH RHUBARB MARMALADE 8 cups diced rhubarb IH 2 oranges jH 1 cup raisins 7 cups sugar 1-2 teaspoon salt jH Do not peel tho rhubarb!' Cut or-anges or-anges in thin slices and cook with ' tho rhubarb in 1 C-l cups of water till tender. Add sugar and salt tind coolc till thick. Pour into sterilized Jelly glasses and ifnen cool seal with kJI paraffine and cover. ,!CB Charity covera a multitude of sins but a burnt potato couldn't Get "by even in an asbestos coat |