The public ledger. [volume] (Maysville, Ky.) 1913-1968, 1917-06-25
DEPARTMENT or FOOD CONSER.
WALTON W. n. J.. =.

DEPARTMENT or FOOD CONSER.
WALTON W. N. l.. s.
Questions of general interest an
swered through the Ledger
Canning Peas
Mrs S. inquiries if she may can peas
by the open kettle method and if they
will keep without the aid of a pre-
sentative.
Yes to the first question; to the
second, no. Peas, owing to the ex-
cess of sugar and the entire absence
oT acid, are the most efficient vegetable
to handle, yet it may be done quite
easily by the addition of pure tartaric
acid Put the peas into the preserving
kettle with sufficient quantity of wat
err to cover well and cook until soft;
dissolve the tartaric acid in little
boiling water and add sufficient
quantity to the peas to make the water
slightly sour. Boil minutes longer
and can under high pressure. You
may keep asparagus in the same way.
1t is wellknown rule among can
ners that any vegetable lacking acid in
its composition requires the addition of
a preservative, and of these tartaric
Is the easiest neutralized, is absolutely
harmless and affects the natural flavor
least. Do not ue salicylic acid, it is
drug and has No place in the good
house keepers pantry. We shall dis
cuss the preservation of beans and
corn and the various combinations of
the tomato, which is preservative
itself, in an early number. Thank you
for your kind appreciation.
Troubled Housekeeper, thinks she
cannot afford to take ice, but finds she
cannot keep cream and butter fit for
the table; she wonders if | can help
her!
If she will try the Mexican method
of cooling by evaporation, think she
may manage without ice. A candy
bucket may be made to answer, but
a large earthen jar is much better if
she can obtain it. The containers for
the butter and milk should be rinsed
in the coolest water obtainable, stood
in shallow pan containing an inch of
water, covered with a wet cloth, and
the jar or pail inverted over all. This
is the method followed in sections of
the Southwest, when ice is unobtain-
able, and one of using it will be agree
ably surprised by the result.
Mrs. H. asks: why do you, and
other teachers of economics, advocate
the use of vegetable substitutes for
butter, when find | can frequently
purchase butter at less per pound than
that asked at the grocers for the man
ufactured product? l prefer to cook
ing butter"
The Department Editor wishes to
answer your first question from the
viewpoint of the economical, and the
second as member of the Associa-
ton for the Prevention of Tubercu-
losis.
If you purchase pound of vegetable
fat for 30 cents, or a pound of, let us
concede you may, fairly decent butter
at 30 cents, you may use two-thirds of |
a cup-full of the vegetable fat in any
recipe calling for one cupful OF but
ter, and get Just as good results, We |
have tested this. Is this saving of one
third, economy, or isn't 1t? |
The next reason is we know the
vegetable fat Is as pure and clean as I
human skill can make 1t; it is free
from any animal fat, and therefore
from any disease, or toxin which may
be brought about by the decomposition
Of animal fat; Il Is manufactured and
packed in inspected factories screened
from flies and dust; II Is packed by |
In new containers and
closed with alright seal. /
In these days of the separator and
he creamery, very few women who are
capable Of making good butter make
butter at all; those who do demand
4 price which quite prohibits It's use
~ II cooking fat by any one OF limited
means. And as for grocery, butter
ice We should have said, "the least
aid the better" but we are learning
hat Ignorance Ia not BLISS. but crime.
have seen o woman fairly rotten
With tuberculosis coughing over .
'osl Of slll-sdssd. swssi-smslllns but