Show 1 I KI em H D through envy through malice through hating again 81 t the tha world early and late no jot 0 of our courage abating our part is 13 to work vork and to wait alice cary CAN BY ANY METHOD YOU CAN BUT CAN CANCAN CAN CAN HILE a regular canning outfit is on an advantage it Is not necessary tor for any clothes boiler with a wooden rack made to fit the bottom 0 of f strips of wood or lath will answer every purpose the important thing in canning Is to have complete of the product tills this Is insured by good rubbers and a perfect sent seal A kettle pall or boiler of any kind hind which will take a few jars deep enough to cover or come to the neck of the jar with water and a good tight cover for the boiler Is all that Is needed sterilize the cans by placing them la in cold water tops as well and bring to the boiling point dip vie the rubbers into the hot water before adjusting them then with the filled jars it if a mason screw it tight then loosen one quarter way back it if the covers are screwed too tight the rubber Is forced out of place or the jar may crack if too loose looe the lie water or liquid will be drawn from the can the blanching of ninny many fruits find till all vegetables ege tables is an important part of the preparation by bk blanching is meant the dipping into hot water tater and letting the fruit or vegetable stand a certain time then plunging into cold water blanching shrinks drives out the gases in the tissues aes ues and brings the color to the surface making a more attractive product the age and tenderness of the product determines the length of time for blanching it apples are to be canned peel quarter and dip for two minutes if quickly cooked apples are used otherwise five minutes then plunge c into cold water and drain and pack into the jars fill the jars with hot water seal as mentioned above and cool cook twenty minutes in the hot water bath seal tightly as soon as removed from the boiler peaches pears and plums may all be cooked in ili the hot water for twenty minutes the peaches pea clies are blanched one minute the plums or berries tire are riot not blanched ments meats of various kinds make a very fine product canned find and it willbe will nill be found a most convenient method of conservation conservation coi even in a city home when more meat than Is needed Is on haud hand in the farm home large amounts lire fire often on hand at butchering time that are much more quickly available it if canned we W scatter seeds wita careless hand and dream we neer shall see them I 1 more but lor for a thousand years their fruit appears in weeds that mar the 0 vind lind or healthful tore THINGS ALL COOKS COOK SHOULD KNOW the trying of new recipes la Is a most in 1 n 9 entertainment for tile ilie lover of cookery yet disappointment polut ment Is sure to be our portion unless adan we know how to apply almly a few simple simpie tests to ever every ucile before we risk wasting our precious oua foodstuffs each kind of dish has some atu btu me bolm Kno knowing NIng these one may make innumerable variation when one has reached this of knowledge the t aste and aad ingenuity of the cook will have a chance to develop in cuke making we ae learn that there are but two kinds of cakes those using some form of fat and those without or sponge cakes in ili butter cakes the tat fat should be from one third to one half tile quantity of sugar depending upon the rich nasa desired since the butter becomes liquid with heat beat we must tal anke e that into account when adding nilla ni alk wlter winter or coffee the total amount of liquid should hould measure one halt half the flour dour tile the amount of baking powder Is one level teaspoonful to a cupful of flour this in using lieR heavier vier flours like corn com or rice rl c flour should be increased to tc one and a halt half or two when a large number of whites bites of ek eggs ire used less flour Is needed I 1 or other oilier fat mikes makes a hatter batter tiare mi re tender moist und and of better keeping tl it also aid aids in making a atri grain eggs when qc cooked d become talk hence arnce tile the more eggs cis tile the leaf lour flour things being ial when a large amount of sugar and butter buttel art are ilber increase tile the amount of baking r as both ailese ingredient are arc heavy tin the following proportions are standard stun dard use one liala as much liquid ns is lour flour dur murrin and cako cake batters rewe iii bebing that fat Is liquid ua M well ell as es one third as much liquid as flour tor for soft douglis like biscuit I 1 one fourth as much liquid as flour fol foi stiff boughs like bread orie one third as much butter as sugar for till nil butter cakes one to one and a halt half teaspoonfuls of baking powder for batters and douglis inar increasing asing to two when heavy flour like rice or corn Is used one third os is much shortening as flour tor for pastry one teaspoonful of soda to a pint of sour milk havo have faith in the working out of tho destiny of 0 the race be ready to accept the unac unaccustomed c us tomed to use the radium of 0 social progress to cure the tha ulcers of the old friction what it if a few ew mistakes are made how els elso 0 shall the tha truth be ba learned try all things and hold last fast to that which Is good A FEW seasonable SALADS salad Is always in order at any ant meal it Is filling refreshing and nourishing tomato aspic on cabbage cook two cupfuls of tomatoes te and a teaspoonful teaspoon tul of onion for or ten minutes add two tea spoonfuls sp of sugar a dash of paprika and white pepper nud and strain soak seat four teaspoonfuls of gelatin lu in one ta of cold water and add to ill the tomatoes stir until dissolved pour into cups and let stand until fi arni ini serve on finely shredded cabbage with french mayonna mayonnaise lse or boiled dressing garnish with nith green pens peas stuffed tomato salad with a sharp edged spoon scoop out the ceu centers of peeled uniford blaed tomatoes nil fill with chopped cucumber and onion mixed 3 marinate the vegetables in a few tablespoonfuls of french dressing for an hour before putting into the tomatoes then when ailien they are filled ready to sere top each with a spoonful of thick dressing either cooked or mayonnaise oun on naise alse chicken salad cut cold chicken into small squares mix two cupfuls with an equal quantity of chopped cel ely add a teaspoonful teaspoon tul of salt a dash of popper pepper a dash of paprika and a half alf cupful of mayonnaise dressing serve on shredded lettuce with another half cupful of thi the dressing added on top garnish with nith hard bard cooked eggs cut into six pieces or with sliced olives or minced parsley beet onion and horse radish line it bowl boi with fresh crisp lettuce cover with nith three cupfuls of dicea diced cooked beets mix ills one cupful of chopped onion one half cupful of grated horse radish one halt half cupful of french dressing put two tablespoonfuls in the center and the rest c round around the edge of the beets sprinkle with one fourth of a cupful of chopped sweet pickles lets riot not despise lust just common things for heres a truth there Is no dodging the bird that soars on proudest wings ings comes down to earth for board and lodging nixon waterman rv ERY DAY GOOD THINGS POUND of dried tip added to apple then cooked down with added to make thick marmalade will be found especially good il flavored serve ice cream C using the small scoop place in ID sherbet cups and pour over a sauce ot of strawberry straiN berry in this manner of serving a quart of ice fee cream will serve many laore an egg Extend erTry try out two slices of salt pork cut la in small cubes in ili fails hot fat brown a cupful each ol 01 0 triad tr nd cubes and potato pota a also so cut in cubes whee bronn bromn add two slightly eggs and stir constantly until the egg Is lokeil oo keil season well and i 1 irve famished gamis iiii hed yih parsley bread pudding butter several slices ot of bread and lay in the bottom of a baking alii pour over any stewed fruit like peaches prunes or any conned fruit then add another I 1 layer iyer of tattered buttered bread and bake tl th s nay be eaten with mith fruit juice tor for a sauce or it if the fruit is juicy it will need no sauce cottage pie put chopped meat with gravy in ili a baking dish and cover with seasoned iria maylied hed potato I 1 made ii qute lute moist with milk put into a hot oven to hent well and an quickly carrots with lemon butter cook choh tender young carrots cut la in shoe shoestrings tr ing s with very little unter mater when cooked add butter better and a 11 little leboa lemoa juice with a of nutmeg seasoned mush coon a ham bone in water until tile the meat falls rem remove orr the meat chop and reserve it to ad adil later stir cornmeal into the broth nn and cook cunill well drine add and tile chopped meat pour into ii a square pan to acal and serve sliced and fried in a elitle hot tat fat tills this lr ii pice nice for luric luncheon beon THyr tAS |