The Bridgeport evening farmer., 1911-08-05

no cooking are ripe olives, nuts, pea nut butter, milk, honey. fruits, celery, cabbage, lettuce, cucumberS, radiShes, onions. tomatoes, cress chives cheese, berries pears and plums.
 One of the difficult problems in housekeeping is to combine foods which properly go together. Here are some healthful combinations of uncooked foods which will help you to solve this problem:
 Flaked wheat or rice with nuts, dates and cream. or flakes with nuts, honey, milk and cream.
 Egg nog, nuts,' dates, bananas and cream.
 Cold slaw with olive oil, pecan nuts, bread, sweet apples with cream.
 Milk and fruit can be taken to- gether if no cereal starch is taken at the same time. and nuts, cheese and eygs are muscle builders.
 Apples oranges, grapes, peaches, plums, pineapples or berries are both foods and germicidals.
 Cabbage is more easily digested when raw, and it is believed fur nishes some iron when eaten uncook- ed.
 One meal each day of uncooked food, or a part of two meals, will be considerable saving of time and fuel It is always best to make any change
 
 August Canning and Preserving.
 The success of canning depends up on absolute sterilization and heating the fruit till all the germs are de- stroyed, then sealing it air-tight while scalding hot
 For canning use one-third to one half as much sugar as fruit.
 For preserving use three-fourths as much sugar as fruit.
 For jam use equal amount of su- gar and fruit.
 For jelly use equal amount of sugar and juice.
 For canning use only perfectly sound fruit, fresh, firm and of good quality.
 For preserving fruit is both cut up and left whole.
 For jam, imperfect or over-ripe fruit may be used.
 For jelly fruit should be under-ripe.
 Cook small quantities at a time.
 Have the fruit boiling hot when put into the jars.
 Fruits in a hot, dry season require less sugar than in cool, damp sea- son.
 To keep quinces, pears and apples from tu4ning dark after they are pared drop them in cold water con- taining lemon juice.
 Plums and peaches can be easily and quickly peeled if they are i'm mersed in boiling water for a few minutes.
 If the plums are cooked with the skins on, prick them thoroughly to prevent bursting.
 To the juice that remains in can ming fruit, add the juice of a lem on and the white of an egg, and freeze It makes a delicious ice for this hot weather.
 Combine quince with apple. Many fruits can be bettered by a judicious use of other fruits.
 The flavor of peaches is improved if few pits are left in each can.
 Discoveries in Jelly Making.
 The cause of crystallizing in jelly is either too much sugar or too rap i'd boiling.
 Apple jelly favored with mint is delicious to serve with lamb.
 Juice for jelly should not be stir red while cooking.
 Fruit for jelly should always be un- der-ripe.
 Fruit for jelly should not be gath cred just after rain.
 Too long boiling changes sugar to glucose and turns the mixture into a syrup which will not jell.
 The sugar should always be hot when added to the juice.
 Over-cooking causes a strong dis agreeable taste.
 Always leave the skin on large fruits for jelly making. How Jelly Can be Made from the
 Juice of Pears, Peaches, Rasp-
 berries and BIackberrieS
 Chemical experts have discovered that any of the above mentioned fruits can be used for jelly by sim ply supplying the lacking clements Harmless chemicals are used to SUD- ply these lacking elements, and de- licious jelly can be made
 Blueberry Jelly.
 The juice from blueberries will jell if the larger portion of the berries are green, but a much better jelly can be made from ripe berries. To each pint of juice add 1 A teaspoons of tartaric acid.
 Three-fourths as much sugar as