Show seasonable suggestions when preparing grape juice for the winter uso use the wild grapes when possible take ten pounds of grapes heat and cook and strain through a jelly bag using one cupful of water added to the grapes before cook ing to the juice add three pounds of sugar heat to the boiling point and bottle and sea seal corn C chowder w d er take three quarts of orn corn fresh from the cob one quart or 0 minced onion one cupful each of green and red peppers chopped one cupful of minced parsley two cupfuls of 0 diced dicea potatoes three tomatoes two quarts of water and a large bunch of garden herbs cook slowly one h hour our t then lion add one hall half cupful of salad oil one tablespoonful tablespoon tul of salt and a fourth teaspoonful teaspoon tul of thyme the use of a ph phoe phate baking powder neutralizes the acid of fruits and tomatoes but adds to the flavor of a dish try using it in tomato blaque bisque simmer six sliced tomatoes with one chopped onion a bay leaf two cloves a sprig of parsley and one and one halt half cupfuls of water tor for 12 minutes Str strain alif make a cr cream am sauce using two tablespoonfuls each of flour and butter one teaspoonful each of salt and baking powder one teaspoonful teaspoon tul of sugar one fourth teaspoonful of pepper and two cupfuls of rich milk stir and cook until smooth combine with the tomato and serve at once lem lemon an pie cook one halt half cupful of quick cooking tapioca and one fourth teaspoonful teaspoon tul of salt in three cupfuls ot of hot water in a double bell boiler until the tapioca Is clear stirring often add two cupfuls of sugar and two tablespoonfuls of butter beat two egg yolks and pour some of the hot mixture over them slowly return to the boiler and cook until thickened add three fourths ot of a cupful of lemon juice the rind of two two lemons cool fill a large baked shell add cover with a meringue using the two egg whites I 1 and four tablespoonfuls tablespoon of sugar |