The evening world., 1917-07-13


take their pay In canned goods II they
prefer.
There Is plain proof in this room OF
the waste that has been permitted on
the city docks. Cabbages with the
outer leaves withered and muddy
should not, OF course, be sold at the
same rate as perfect heads. But when
these leaves are stripped off the bes;
part OF the cabbage, the heart. fire.
quently Is discovered to be clean, sound
and In every way at for consumption.
After being picked over and sorted
the vegetables are taken into another
room and scrubbed carefully In cool
running water. Scuashes and other
vegetables that require IL are peeled
The cabbage is put through a machine
which cuts II into fine shreds.
This room Is lined with big ovens,
which may be used for dehydrating,
or drying. The womon are preserving
some OF the cabbage In this fashion.
But the actual canning is done In the
next room. which contains about three
dozen huge brass kettles. each ca
pable OF holding many gallons. on the
tables are rows OF glass Jars, quart
size. all OF which have been carefully
sterilized.
7 CANNOT give you a better idea OF
the care that is exercised in can
ming the vegetables than by setting
down the directions for sterilization, as
Miss Nell johnson Of Teachers Col
lege has written them in chalk on
the blackboard:
To sTERlLIzE JARS
I, Wash tnoroughlJ
2. Fill with cold water.
.. l'Ace unASaT and I'D.
5 Place in rack in krttle
o Fll kettle with odd water
Bring TO boihng point and boil 20
After the women have prepared
their vegetables and Jars they blanch
the former THE process is just the
sort OF thing that is recommended for |
ones COMPREHENSIVE hot steam and |
then cold water" laughed Miss
Stowell.
The vegetables shredded or cut into /
small pieces, are placed In cheesccloth /
bags, holding about two or three
quarts. These bags are hung In the
brass kettles. over but not in boiling
water, and steamed for different pc
riods, according to the kind OF vege-
table The next step Is to remove
the bags from the kettles and plunge
into cold water for just an instant.
Then the bags are united and the
contents packed IN steriliZed lars.
The jars are filled up with boiling
water and a teaspoonful OF salt placed
in each. After that they and their
contents are once more stcriliscd, ac-
cording TO the process for stcrilizinR
the empty iars, except that this time
they are left i'm bottlinC water two
hours, counting from the time the
water begins To boil. Then the An
/ ished product Is set aside in cool
dark place.
THE women to-day open a little
stall, just outside the school,
for the sale of such surplus OF
| fresh vegetables as they may be un-
able to preserve In one day. Already
80 many vegetables have been
| brought In that some Of the workers
| have remained until late at night 20
! dispose OF them. East side women
who are working in the kitchen, and
their friends and ncighbors, soon will
have the chance 10 purchase fresh
summer squash for two cents a
/ pound, cuCumbers for two cents "A
pound, potatoes for three cents a
| pound, tomatoes for seven cents n
| pound, cabbage for two cents n pound
ana eggplant for fve cents a pound.
In the methods OF canning the vege-
tables the women have been cumhln-
ing the rules given out by the Gov
ernment with true and tried home
recipes. Here is the rule for sweet
cucumber pickles;
sYRUP
Two roun,s brown sugar
Two t1Hc-'oms ,rhole cloves
Two tahle-r.ons stick cinnamon
Cook together five minutes, The -prp,or-
uons 's,1 thelh relnAln rhe sane. bat