Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1911-08-21

Vc6CIc1OICo.
First prepare the old cans and COW
ers by boiling them in I've water to
free them from all germs and odors.
Use only granite or porcelain ket-
lie for cooking. A wooden spoon is
best for stirring. Fill the cans brim-
full with material actually boiling hot
all through, seal tight and screw the
cover tighter VIXEN it has cooled a
little. Fruits and vegetables have a
better flavor when cooked In small
quantities because they are not cook
so long, and they will keep better as
they are more apt to be boiling hot
all through. In order to be sure that
canned goods will keep, you must be
certain that there are no living germs
in the cans when sealed. Our fore
fathers used salt and sugar as pre-
servatives, and they are the only
healthful ones, as many makes of pre-
sentative powders contain such chem:
icals as salicylic acid, borax and form
alin. While they stop the action of
the bacteria they also have poison
ous effect upon the body. Try to can
the most perfect vegetables, as they
nave tu0 UO6L l4aVOE anu arc LuVI0 apt
to be free from germs.
To Can eeets.-Use small beets,
WASH as for present use and leave an
inch stalk on top to prevent bleeding.
Boil in slightly sailed water, peel as
for table, pack in heated jars while
hot and cover with boiling hot cider
vinegar. Seal at once. Vinegar may
be diluted. Sugar and spices may be
added to suit taste.
TO Can Spinach.-Pick over, wash
it and strip off the leaves carefully
from the stem. Cover over with cold
water to freshen and crisp. In an
hours time transfer the leaves drip.
ping wet to the kettle, adding no
water except what drips from the
leaves: Place kettle in larger kettle
Of cold water Cover the inner vessel
closely to keep the steam and set
over fire. When the water begins to
boil uncover. Stir gently to make
sure they are heated through. Cover
and let boil for half an hour or longer.
Pack in hot jars There should be
enough liquid to cover spinach after
being packed in jars. Seal tight.
TO Can Corn.-Try and get perfect
ears In the roasting ear stage. With
a sharp knife cut thin slice from the
ends Of the grains, and them scrape
the rest of the cob. For each quart
of corn, put in kettle pint of water
and half tablespoon of salt. Put
the corn to cook and add more boiling
water as it evaporates. Let it cook
20 miutes after it boils all through,
stirring occasionally to prevent burn
ing. but do not allow to stop boiling.
Fill the cans within one-half inch
of top, while boiling hot. Cream
down with spoon to prevent air bub.
bles. Finish filling with boiling water
and seal tight.
To Can Peas.-Pick peas just ready
to can. Shell, cook for half an hour
an salt as for table. Put into jars
while boiling hot. Another way Is to
put peas in the cans, fill with water,
add salt as for eating, put cover on
loosely, and cook in boilin water for
four hours and seal tight. First way
is the safest.
To Can String eeans.-Prepare and
cook as for table, except to season
with salt only, and seal tight. Another
way is to cook in slightly vinegared
water till done, and seal tight. Fresh
en- for use.
To Can Tomatoes.-Gather ripe red
tomatoes and prepare them as for
serving raw. Cut in halves or quart
ers. Salt as for table and cook in
own juice twenty minutes. Fill cans
brimful and seal while boiling hot.
When cold set in cool, dark, dry place.
To can them whole use medium sized
tomatoes. Fill cans with them. Use
hot cans. Add one tablespoon salt to
each quart and fill with boiling water.
Seal tight.
To Preserve Tomatoes.-The small
tomato is the best. Take equal parts
of sugar and tomatoes. Cook until
the are done, then skim over jars.
Boil the syrup until thick az honey
and pour over tomatoes. After three
days, drain the syrup off and boil
again. Flavor with either ginger,
lemon or orange peel. A more econo-
mical way Is to take three cups OF
tomatoes and one of sugar, boil all
together until thick as jam. Flavor
with either ginger and slices of
orange or lemon peel.
To Dry corn.-Select ears in roast
ing stage, boil till done, cut thin
slices from the ends of grains and
scrape rest from cob with small sharp
knife. Place in pans and put in warm
mot hot) oven till it begins to shrink,
and them place in hot sun to finish
drying process.
REFLECTIONS OF A BACHELOR
New York Press: We think cur
good deeds; we act the bad ones.
Friends seem principally to spend
money on.
Time and tide wait :or no man but
the devil always does for every man.
After q man has raised several CT H.
dren they act as If they had raised
him.