St. Landry clarion. (Opelousas, La.) 1890-1921, 1918-06-22

sorry to say that perhaps fewer
tables are supplied with home can
ned fruits and vegetables In the
southwest than any other part of the
country. There are too many empty
cans to be found in the backwards of
town and country homes. These
bear the labels of some far-away
factory.
But never before in the history Of
our beloved country has it been SO
necessary that every good housewife
in the land make fall fruits and veg,
etabIes of all kinds, in order that
more food may be saved. Food saved
for hcTae use releases that much
more for the world supply, means life
instead Of starvation for hundreds of
thousands of ome and children.
It is a patriotic and humane duty to
save all the food possible by can
ming, drying and preserving.
There has been a shortage of tin
cans, and it will be necessary to use
more glass jars and stone crooks.
We women have as great a part in
this world war as the brave men at
the front. Our country calls us to
duty in the kitchens. Ours is the
part to stand back of our brave men
at the front. Food, not bullets is de-
manded of US. 1t is not an easy
task we are called upon to perform,
for we all know that 1t requires cour-
age and devotion to the work in
Kitchens, away from the inspiring
sound of the fife and drum, to save
and conserve the nations food sup
ply. The need is serious and we must
not fail to heed the call of our beau
tiful country to help in winning this
war for freedom and liberty.
would appeal to every housewife
in the land to do her part, no matter
where she lives, whether in the coun-
try. town or city. She is not doing
the duty that she owes to her coun
try If she spends her time at social
clubs, while in some nearby coun-
try gardens and fields, fruits and
vegetables are going to waste for the
lack of labor.
Some have plenty of means to buy
the canned goods and avoid the work
in the hot kitchen. But that is not
helping save food with which to feed
the world.
Having been very successful in the
art of canning vegetables I will tell
something of the way | gather and
prapare them for canning. / gather
such vegetables as beans, beets, to-
matoes, cabbage, cucumbers, and
peaches, melens. etc, early in the
morning while the vegetables are
cool and fresh | wash all vegeta-
bles clean before putting them on
for cooking, Beets | cook until ten
der. then | drain off the hot water,
and pour cold water over them, then
| proceed to slip off all the peeling
with my hands. and drop them into
cold water. When | have them all
peeled | cut them into pieces as de-
sired and they are ready to put in
10 equal parts Of water and vinegar
brought to a boil before putting in
the beets. to which l have added one
tablespoonful of sugar to each quart
of the beets, and add the desired
amount OF picking spices. As soon
SO the beets come to a boil / proceed
to till In to the jars, which | have
previously steriIized for five min
utes in boiling water, also the tops,
and rubbers are sterilized the same
length Of time. make sure that
the hot vinegar is at least over the
beet pieces so as the vinegar will be
over all the pieces when cool; they
Will keep and look much better.
Tomatoes are dropped into boiling
water and must be lifted out in
three or four minutes and dropped
into cold water. This method Of
Dlanehing removes the undesirable
acids that might otherwise prevent
he vegetables from keeping; it sets
he coioriag matter that it will have
/ rich vivid hue; and it hardens the
vegetable pulp under the skin, and
prevents them from bursting open. |
lip off all the peeling and then they
ire ready for canning. | then put
hem into a vessel porcelain vessel
4 best) and pour enough boiling
water over them to cover them. and
ct them boil a few minutes and they !
raady to fill into the jars that
been previously sterilized the :
anne as for beets. | seal the imme.
and set them in a cool dark
lace. and they will keep nicely foc :
long time. | have kept them as
ong as three years and they were as Q
ice when we opened as they were
fhen first put up. :
C%ueumbers are gathered early in
he morning; three to foa@ inches in /
angth are best After having wash
a them l put them into boiling hot {
'ater; three handfuls of salt to six
uarts Of water. Soon as the salt
thoroughly dissolved put the Gu
nmbers into the boiling water. then ]