Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-02

Buy only the freshest vegetables for cam
ning-and of same growth-not too old
and use before they become the least
wiltcd.
When number Of Jars are to be filed
with any one vegetable, a wash boiler may
be utilized for the purpose ,sbut those who
have used the patent scanneries find this a
slow and primitive process. BY the more
recent method there is no. possibility of
failure and much valuable time is saved the
busy housekeeoer. 'ad IS
Canned Rhubarb.
Select the tender young Stalks of rhu-
barb that do not require peefing. wash and
cut the height of the jars and pack in
closely Fill the jars with cold water and
set them in a deep 1boilereson wire or
wooden rack; adjust the covers loosely and
cover the jars half way up with cold wa
ter; then bring to a boil and let it continue
for an hour. Screw the lids down tightly
and place the jars on a damp, folded cloth
to COOL Again try the jar covers and
screw down if not tight. Keep in a cool.
dark place. If a Gamer is used, cover the
rhubarb with fresh boiling water before
placing the jars over hot water in lower
part of Gamer. Boiling water preserves
the color of the vegetables and may be
used instead of cold when the larger boiler
is used
Canning Rhubarb by, Cold Water Pro-
cess.
Wash in cold water and If it is stringy,
peel. cut in small pieces and fill the jars;
plunge the jars in a pan of clean, cold
water or else stand each jar under fresh
running water and when filled see that all
the bubbles are removed; screw on the
tops tightly and remove from the water.
This method has been used successfully
for many years.
Canned Asparagus.
Scrape and wash the stalks and arrange
in heated glass jars, heads upward; stand
on a wet folded cloth and fill the jars with
boiling water; let stand for moment, then
pour off the water; fill with cold water and
when cool pour this off; again fill the jars
in the Gamer or boiler and boil steadily
for an hour or longer II the large White
asparagus is used.
Green Peas.
Select young tender, fresh peas; shell
and pack in large-mouthed pint jars, shak-
ing them down compactly. Cover to over
flowing with fresh cold water and finish by
cooking in large boiler as directed or in
the sterlizer. In the former cook for three
or four hours, by the latter process for
forty-fvc minutes. Finish as directed.
Canned Beans.
Pick over, wash and string fresh, ten
der young beans and drop them in cold
water. When all are done, drain them
and snap into small pieces leave whole.
as desired; fill glass jars with the beans,
set the jars on damp cloths and fill up
with freshly boiled water. Finish accord
ing to directions, either in the Gamer or
boiler. For former process allow thirty
five minutes; by slower process allow three
or four hours, according to number of
Jars placed at one time in boiler. Lima
beans may be canned by same process.
Canned Corn.
;c IN, ;oht l.
ton for the table; trim the ears with a
sharp knife, cut down through the center
of each row of kernels and scrape out
| the pulp using a silver knife. Pack the
jars as full as possible with the corn,
pressing it down with spoon until the
milk comes to the surface, then heap on
another spoonful and screw on the tops,
if the corn is to be cooked in the boiler.
When the vegetables shrink in the pro-
cess of canning it is we'll, when the lids
are not screwed on, to use the contents
of one jar to fill up the others
Canned Beets.
Gather the beets while tender and not
very large. Boil them until you can re-
move the SKINS if quite small pack them
whole into glass jars otherwise slice
them. Pour in sufficient boiling water to
cover and fill to overfiowing and finish
as directed, allowing for the time con-
Sumed in first cooking.
Canned Tomatoes.
If you desire to keep these whole for
salad or stufting, scald just enough to
loosen the skins, doing few at time.
Keep them whole by carefully cutting
| out stem end and core and squeezing or
scooping out the seeds, or else cut the to-
matoes into quarters and remove core and
seeds. Heat the pulp containing the seeds
until sterilized and strain at once over the
the iarS. add boiling
water If the juice is not sufficient to fill to
overf1owing. Put on the covers loosely with
| out the rubber bands or leave uncovered
If the Gamer is used. Boil half an hour.
and If the jars are not full enough take
the contents of one jar to fill the rest.
Tomatoes Canned Without SHINING.
Select small, round, sound tomatoes;
wash and wipe them thoroughly and pack
them in large-mouthed glass jars and
fill with cold water and cook according
to directions.
Canned Tomatoes in Slices.
They may be canned in thick slices in
their own juices. If for frying, do not peel
them. Pack very closely in glass jars and
cook in the boiler for half an hour after
the water begins to boil hard. Screw down
the covers before removing from the boiler
Gamer. Tomatoes canned in slices or
whole must not be over-ripe, or they will
not keep their shape.
Cranberry Charlotte.
Make a rich, sweet cranberry sauce, re-
| moving the skins by rubbing through a
sieve. Add an ounce of soaked gelatine to
pint of. the hot sauce and stir over boiling
water long enough to dissolve the gelatine.
Set in a basin of ice water or cracked ice
to cool and as soon as it begins to thcken
fold in a large cupful of dry whipped
cream. Turn into a mold and set on ice to
chill. Turn out and garnish with whipped
cream.
Oyster Cocktail.
Place six very small, finely favored oys-
tiers in each cocktail glass the oysters must
be thoroughly chilled). Then for each glass
allow two or three drops of Tobasco sauce,
one teaspoonful of Worcestershire sauce, a
level tablespoonful of tomato catsup and a
| little lemon juice. Mix well and serve very
cold with horseradish on the side. Chill
sauce may be used instead of Worcester
shire sauce.
Menus.
SUNDAY
BREAKFAST.
Strawberries.
Cereal. Cream.
Shad Roe. Sauce Tartare.
Crisped Bacon. Dreamed Potatoes
Toast. Coffee.
DINNER.