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Show WHAT TO CAX IN AUGUST. Tliis la a between-sea.oons month for canning In many sections. Some vegetable soup may be made from late string-beans, peas, carrots, early corn, tomatoes, cabbage and okra. 'Phis may be canned with or without meat stock and rice. Those who are very fond of summer squash may wish to can a few Jars of this vegetable. Early corn will be ready to can. Try a few Jars "on the ear" for a real winter's treat. The surplus- of ripening tomatoes will make a few cans. This vegetable is particularly valuable for its rich vitamin contents and a large supply-should supply-should be preserved Some Swiss chard may be put down in salt as well as canned. Late raspberries and early varieties of 1 le-M make delicious conserves and marmalades if not in prime condition con-dition for canning. Don't overlook canning some raspberry-Juice. Plums aro in season for canning, spicing, preserves, plum butter, plum Jelly and candied plums for Christmas Christ-mas puddings Can some huckleberries with tart apple or rhubarb for flavor. Fears make their first appearance. Canned baked pears are much more delicious than plain canned pears. The first fall apples make their ap-pearance ap-pearance in August. Windfalls make 1 excellent Jelly. Start the Christmas- I gift glasses now. Add a geranium leaf, a slice of cherry', a tiny spray of currants or n sweet clove blossom for decoration and flavor. From the August Delineator. 00 |