The National tribune., 1908-12-03
Bv sENoRA SARA.

The other day a discouraged young
housewife declared: "All my delicious
currant and raspberry jellies have fer.
mented little, and tho 1 have reheated
them. they still taste a little. I could
sit down and cry. What can I do with
them?"
| Now, the mincemeat Jar needed that
very jelly to give it the necessary tang.
| Any left-overs from the Falls pre-
serving in the shape of sweet pickle
sirup, fruit juices, jellies that wouldn't
jell or those that have begun to work,
can go into the mincemeat jar, enhanc-
ing the value of it's contents If you
have good cellar with ample storage
room it is best to put up enough mince-
meat to last the Winter; but in the con-
tracted quarters of the modern apart
ment house a small quantity made at a
| time must suffice.
! To starve ones self into thinness by
dieting to reduce flesh is weakening.
1t should be stated that enough food
should be eaten to satisfy hunger. while
| the other extreme, that of loading the
stomach, should be avoided.
Three meals day are required, and
for breakfast there may be meat, either
lean beef, mutton, cold fowl or lamb.
Pork, bacon and veal are prohibited.
Those who do not like meat in the
morning may take fish, such as cod.
| haddock, halibut smelts or any but
eels, salmon or fresh mackerel. Eggs
also are: on the diet for those who
choose, but not all of the yolk should
be eaten. Thin toast. made from stale
bread, is not harmful Crackers may
| also be taken. Coffee or tea is not pro-
hibited, altho milk and sugar in them
are not allowed. 1t is better, however
not to take any liquid with the meals.
| Old Virginia Brunswick stew is made
as follows: Cut up two or three squir-
rels into joints, and lay In cold water
to draw out the blood. Put gallon of
water in large pot. add tablespoon
full salt and bell five minutes Add to
the boiling water six potatoes parboiled
and sliced, one pint butter beans, one
quart of fresh tomatoes, one onion
sliced and the equivalent of six ears of
corn cut from the cob. Add the squir-
rel pieces, cover closely, and stew gently
for two and a half hours, stirring fire.
quently from the bottom. Then add n
quart of fresh tomatoes, peeled and
sliced, or quart of the canned toma-
toes, with two teaspoonfuls sugar, and
cook an hour longer. Ten minutes be-
fore removing from the fire add half
cup butter cut IN bits the size of wal
nut and rolled in -four. Give a final
boil. season to taste with black pepper
and serve.
The apple has so undecided a flavor
that it combines readily with ounces
grapes or peaches. giving the whole
delightful favor and giving grapes and
peaches. which lack the jelIying princi-
Dle in themselves, flrmness and body.
Take, for example. equal quantities or
peach and apple skins. preferably the
red skins. Add also cores. peach stones
and inferior pieces OF fruit. Cover with
cold water and cook until tender.
Strain. cook 90 minutes. add an equal
quantity of sugar. cook Ave minutes
lOIrer. then pour into sterilized glasses
Plain apple skins may be used in the
same way. flavoring with lemon. ounce
orange, graDes or rose geranium. ANY
good tart ample with red skin can be
used for jelly.
Some people are fond of ginger beer.
and here is the way the English make
it: Put into an earthenware vessel two
and a half pounds of loaf sugar, an