The Alaska citizen., 1914-08-17
Timely Hints for the Housewife

This is the time of the year in
 this Northland when the housekeep-
 CTS fancy lightly turns" to thoughts | of canning and preserving and the l following recipes have been com | piled from various sources in the
 hope that they will prove both
 timely and helpful.
 BARLEY DUG.
 | Take in weight equal quantities of
 sugar and entrants. Put your cur
 rants in a dish and boil your sugar to rich syrup and pour over the entrants. Let stand until cold or over night and pour off the syrup and boil down very rich and add your entrants. Let boil up and can, or put in glasses. This is fine.
 SWEET PlCkLED CARROTS.
 Select young and even sized car rots, boil them until they are tender, cool them and pack them into jars Fill the jars to overflowing with a hot liquid made by boiling together Ifor five minutes pint of vinegar cupful of sugar and two table spoonfuls of mixed spices Seal the jars at once
 CUCUMBER PICKLES.
 To one gallon of good cider or white wine vinegar add one cupful of salt and two-thirds of a teacup of ground mustard; place in a two- gallon jar. Every time you gather the cucumbers wash and wipe dry and drop into the vinegar until jar Is full Do not seal ready for use at once; will keep an indefinite time. WATERMELON PICKLES.
 Although watermelons are a lux ury in Fairbanks they can be se- cured at this season and perhaps as they are so expensive the housewife will be glad to make use of all the melon.
 Pare off the green rind and the red part; cut in any desired shape; let stand in salt water over night. then thoroughly rinse puts on to boil in clear water. Boil till you can pierce with fork. For the syrup use one quart of vinegar to three pints of sugar and whole cloves, allspice and cinnamon in small thin bags. Boil down to suit taste. Just before taking off put the rinds in and boil a little longer. PANAMA RED cURRANT.
 This recipe was taken from the 1913 edition of the Fairbanks Cook Book, compiled by the ladies of the Presbyterian church:
 Pick over carefully and remove stems. Place in porcelain lined kettle and crush enough to give a little juice so it will not burn. Cook slowly until the fruit is soft, then turn into heavy bag and press out all juice. Strain several times, If necessary, to make it clear. Meas ure juice and to each pint add l pound of sugar. Put sugar into oven to heat, but do not let it burn. Put the strained juice into kettle, let it boil 20 minutes; then add the hot sugar, stir until the sugar is dis solved and the juice is clear again. l Pour into glasses and let stand until set When fruit does not jell it is usually because it is overripe The fruit should not be gathered after a rain nor should it be washed. TOMATO CATsUP.
 Cook sufficient quantity of to- matoes to make five quarts when strained. After straining cook again until quite thick. Boil together 1 quart of good vinegar, 34 cup of sugar. l teaspoon each of cloves and cinnamon, 1A teaspoon of black pepper and 2h teaspoons of salt. Add to the tomatoes and boil ten minutes longer, stirring con- stantly to prevent scorching. Seal | in catsup bottles or ordinary fruit l jars. When out of the season, can ned tomatoes can be used.
 INDIA RELISH.
 One peck of green tomatoes, six large onions, three small peppers, one gallon of vinegar, one ounce of celery seed, one ounce white mus tard seed, one ounce black mustard | seed and one ounce tumeric. Chop tomatoes fine; drain off the juice. | Chop onions and peppers. Put all ingredients together and boil twenty minutes. Do not add all the vine- gar until you find whether SO much | is needed to make the sauce of l proper thickness. The full gallon | is not always needed.
 FRESH CUCUMBER SALAD ALL
 THE YEAR.
 Take medium-sized cucumbers, soak over night in cold water. In | the morning peel and slice. pack in jars and add to each quart one tea spoonful of ground white pepper and one of salt Pour cold, boiled vine-