Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-06
I IOUSE=
TOLD
HINTS

On the heels of the exposure in Wash
ington by the government scientists of all
the varied authorizations of and substitu-
tons for pure food products, the woman
who can look her own homemade store of
canned fruits, jellies, jams and pickles in
the face has much to be thankful for.
When she reads of the fruit jelles, attrac-
lively labeled and gorgeously illustrated,
but made from apple pomace, the refuse of
cider mills with perhaps three raspberries
to the jar of raspberry JAM three straw
berries to the jar of strawberry JAM the
fruit buffers made from saccharine, glucose
ANY old thing" in fact-the pickles made
with sulphuric acid and copper sulphate,
and all other canned goods to correspond,
she ceases to wonder at the growing preva-
lence of stomach troubles and all the mod
ern ills that flesh has fallen heir to.
When old-fashioned housekeepers see the
tempting array of shop goods, offered at
surprisingly low rates, they sometimes feel
that their own labor through the hot wealth
er has not been profitable; they could have
bought their canned fruits much cheaper
than to have put them up. Even so, as far
as dollars and cents go, but the cheapest
things sometimes dearest in the end.
From this time on each fortnight brings it's
own supply of timely fruits, that may be
put up at home with pleasure and profit.
One mistake the young housekeeper is apt
to make is trying to do too large guam
tty of fruit at once
1t is far easier, a rule, for the woman
who does her own work to put up three or
four cans a day, in the early morning,
while she is doing her breakfast work, or
even as she is getting dinner, than to make
a whole days job of it.
In putting up fruit, as in all other kinds
of work, the tools used must be of the
right kind and in order.
If a large amount of work is to be done,
ccfn mr. will he md
a great improvement in every way. Not
alone is there a great saving in fuel, but,
what is of more Importance, exhaustion
from heat. If the stove is movable, it can
be taken out the shaded porch, or at
least into a cool corner of the kitchen. See
that the cans are all in perfect order and
Immediately Clean with supply of new
rubbers. To old rubbers is poor econo-
my. If the cans do not screw tight, get
new ones with glass tops reserving the old
ones for pickles or jams. Safety from fer
mentation in canned fruits depends upon
the perfect exclusion of air. Pint jars with
wide mouths are most convenient for small
families.
Use porcelain-lined kettles or the best
granite ware, the lighter weight granite be-
ing preferable. Other essentials are long
handled wooden spoon, wooden pestle "a
potato masher is all right, pans for sugar,
a dripping pan, accurate scales, a grocer's
funnel, small milk dipper, tumblers or
jars for jelly and good supply of coarse
made of coarse, thin flannel, coarse linen
or fine cotton. Have them of varying sizes,
and with a strong drawing string run in
around the top to hang up for dripping.
A clear, dry day must be selected for
making jelly.
All fruits from the market must be care
fully washed: also those from the home
garden, unless morally certain that no in
secticide has been employed and no dirty
or Objectionable irrigation water applied
Currants must be picked while dry All
fruit should be ripe, sound and fresh Use
the best sugar; and, above all else good
common sense.
Although vegetable, rhubarb is usually
classed among the fruits and is the first to
be put up. 1t has two growths in the
spring and again just after midsummer
The stalks should neither be too tender
and succulent nor too hard and sticky In
growth, and in the second they have gone
beyond it. The reddish variety is the best
for canning or for making wine.
To Can Rhubarb Without Cooking-Peel
and cut in pieces of the same length. Pack
in glass jars, put on the rubber, immerse
under water in a vessel of cold water
Hold until the jars are full then put on
the covers under the water, closing as
tightly as possible; then remove. Screw
again to make sure they air tight. If
they are, the rhubarb will keep for years.
and tastes like fresh when used.
To Test Jars-After they are supposed to
be sealed air tight, and before putting them
away, wipe perfectly dry about the cover
and rubber and turn upside down on white
paper for about ten minutes. If any LIQUID
comes out a little putty worked soft and
put around the lid will make all air tight.
Spiced Rhubarb.-This Is excellent to