Show r n PP arin ar IL KITCHE u aa 1 all F E T its ita business in tills this old world of 0 ours to root up all uie the weeds he finds and ad n make ake room for or the flowers ll so that every little garden no matter where it lies may look like ilka that which god once made and called it Pa paradise CANNING AND PICKLING ad tomatoes and corn are two of our fall vegetables that we never seem to havo have too much of to put into the cellars drying corn is one of the easiest ways of preserving it and Is more generally g e n e r a 1 ly liked wh when n dried quickly than even well canned corn pull the ear ears husk and silk and drop into boiling water for five minutes remove from the boiling water and dip into cold water drain and pull from the cob and place in the drying pans or place in jars adding salt brine using a teaspoonful of salt to a pint of boiling water to fill the jars to overflowing seal the jars tight then turn back half an inch place on a rack in a 1 toiler boiler or other receptacle cover to the depth of an liichi aich over the top tol of the tallest jar and cook three hours for a quart three hours and a halt half for it two quart jar seat seal on being taken from the boiler can or dry all vegetables or fruits as quickly as possible after picking the slogan today Is an hour from the garden to the can if prime foods are thus cared for they will III be superior when opened in the winter tomato canning select feleci firm ripe red tomatoes for canning of small size to slip whole into the jar cover over with boiling water until the skins crack dip quickly into cold water drain and peel using care to remove the hard green stem end and not to break into the seed sacks and lose the wee juice pack into sterilized jars and fill with tomato juice without a arop drop of water add a little salt halt half a teaspoonful to each quart and seal as tor for other oilier vegetables tables cover in the toiler boiler with b bolling billing water and cook a half hour remove and seal tightly at once good rubbers if the jars are not sealed too tight will pass through the three hours cooking of corn without oui stretching or looping out from under the coyer if this should occur remove the rubber replace with another dipped in hot water and put back to toil boil agal again a for a few minutes to be sure the vegetable has been well sterilized we ve tre asli asked ed not to allow anything to go to waste it if we do not need it ft it may be placed in reserve tor fox those who do as there surely be many As plants convert the minerals into food for animals so each man converts some raw material in nature to human use rm emerson erson DISHES WITH CONDENSED MILK condensed milk Is a great convenience and a supply may be kept for any emergency banana ice cream take two pint cans of condensed ra milk I 1 I 1 ic one quart of water on one e and one halt half cupfuls of S sugar ug gar six bananas and the strained juice of halt half a lemon peel and wali the bananas add the sugar and lemon juice and beat to a smooth paste dilute the milk etli with the water and combine with nith the other I 1 ingredients freeze as usual lemon Ph sherbet erbet strain the juice of three large lemons add one and one half aalt cupfuls of sugar one can of 0 condensed milk diluted with water stir until the sugar Is 19 dissolved and fold in the beaten whites of two eggs freeze spoon bread take four tablespoonfuls of condensed milk one cupful of boiling water one cupful of cornmeal two tablespoonfuls tablespoon of butter one tablespoonful of sugar and one tablespoon tal 1131 of flour three teaspoonfuls of baking powder a half teaspoonful of salt and two eggs mix infix the cornmeal flour salt and baking powder together sifting well dilute the milk with the water find and add the melted butter beat the eggs separating the yolks and whites add the yolks to the liquid mixture and combine the dry Ing ingredients redl lastly fold in the beaten whites bake in a greased pan 30 minutes creamed lima beans cook the beans until tender in salted water using as little water as possible when tender add two tablespoonfuls of condensed milk two tablespoonfuls of water a dash of paprika and a tablespoonful of butter serve hot condensed condense milk with water may u with ith various vegetable seasonings be con veried into a cream of anything soup in a short while there are some of the condensed milks which will whip and may thus be used us as whipped cream for gar nish nashes or for pudding sauces it if the flavor is at till all objectionable it may be i I 1 disguised by adding a strong flavor of i orange or other flavors of strength condensed milk may be combined with various fruit juices and culps pulps croaking most delicious frozen dishes the soups from canned fruit are especially nice used with this ilk fis aa they usually have a high flavor ot of their own which overcomes any of the flavor of the milk milk the world will turn aside to let any ono one pass who knows where he Is coins david starr jordan COOLING DRINKS these are always in season and at a variety to choose from when entertaining Is an advantage aft laureate mint punch put into a punch bowl gafah two cupfuls of sugar the juice of a dozen lemons sg and thinly sliced portions ot of six lemons set aside to chill when ready to serve add four cupfuls of chipped ice and a cupful of mint leaves or sprays of mint add four bottles of ginger ale stir well and serve tea punch make tour four cupfuls of strong tea let it cool then add to it the juice of six lemons and one pineapple cut in fine pieces one pound of cherries cooked one cupful of granulated sugar stir until the sugar Is dissolved add a quart of carbonated water pour into a glass pitcher put a sprig of fresh freh mint on the top arid pour into glasses half filled with chipped ice fee serve with vath soft coukles cookies iced turkish coffee prepare a quart of clear black coffee and while still hot stir in three yolks of eggs well beaten into two cupfuls of boiling hot milk cook over hot water until thick using care not to curdle the egg sweeten to taste and when cold add the stiffly beaten whites and one cupful of firmly whipped cream serve with straws in chilled glasses adding a teaspoonful of cracked ice to each garnish with a small pyramid of whipped cream with a cherry on top of the cream chocolate put six heaping tablespoonfuls of grated chocolate into a saucepan over the fire add two live cupfuls of boiling water simmer slowly and stir occasionally until the chocolate is dissolved then add four cupfuls of granulated sugar and stir until the sugar is dissolved then simmer for five minutes strain and add two teaspoonfuls of vanilla and pour into bottles and seal when ready to serve allow three quarters of a cupful of cold milk and two tablespoonfuls of the tor for each glass required put the ingredients into a large mason jar well covered and shake well for three minutes pour into chilled chi llad tumblers and garnish with whipped cream it Is the best sign of 0 a great nature that it opens a and like alk the breath of morning landscapes invites onward emerson FROZEN DISHES the following are a few recipes of ice creams which will be a little out out of the ordinary J frozen peaches peache take two quarts of peaches one quart of water and three cupfuls of sugar pare stone and m mush a a h th e PC peaches aches add six broken peach kernels to the sug sugar ar and water and boll boil five minutes strain and when cool add to the peaches pea clies and freeze pistachio cream and peaches cook together a pint of milk one tablespoonful of hour flour and one cupful of sugar in a double boiler fifteen minutes ps then add a beaten egg and cook until it Is set cool add a pint of cream one tablespoonful of vanilla and one teaspoonful of almond and green coloring to that freeze and serve with fresh chilled sliced peaches junket ice cream take a quart of lukewarm luke warm milk one cupful of cream one and a quarter cupfuls of sugar one eighth of a teaspoonful of salt one and a halt half rennet tablets dissolved in one tablespoonful tablespoon tul of cold water flavor with a tablespoonful tablespoon tul of vanlua vanilla mix in the order given pour poor into a dish and lot let stand in a warm place to set then freeze in a small freezer mold and pack in ice and salt when serving garnish with sliced peaches fig ice cream soak two pounds of figs over night put through a meat chopper cover with boiling water and bring to the boiling point take a quart of milk one pint of cream one and a halt half cupfuls of sugar boll boil add to the figs cool and flavor with any desired flavoring blackberry sherbet strain the a quart of preserved black berries add half as much water as juice and sugar it if not sweet enough add a tablespoonful ot of lemon juice freeze to s n mush then add the whites of two eggs beaten stiff and freeze hard grape juice raspberry or any fruit juice may be treated in this same way |