The weekly Alaska citizen., 1918-08-05
CLUB IS ISSUING
 GOOD RECIPES
 TO HOUSEWIVES

The Fairbanks branch of the Home Food Conservation club has offered several splendid recipes and meth ods for the conserving of food and the preserving of garden produce and fruits. Those offered today are such as will apply to seasonable articles and are worthy of considera- tion. The list offered is as follows:
 Imitation Apricot Preserve
 Take young carrots, clean, cut into round pieces, put into kettle with water to cover. Simmer until soft and put through sieve. Weigh the pulp and to each pound add pound of sugar, the grated rind of one lemon and juice of two and 6 bitter almonds chopped. Put sugar and pulp in kettle and boil min- utes, stirring and skimming. When cool add rind and lemon juice and nuts. Mix well and put into glasses
 To Can Peas or Beans
 Fill can full of young peas, cover with fresh, cold water. To each pint jar add teaspoon of sugar Screw tops on with thumb and first finger. Fill wash boiler with cans, then cover jars with cold water. Heat gradually to a boil and keep boiling 3 hours. Let water cool few moments, then tighten lids.
 Perfection Pickles
 These will keep in an open jar as long as they are kept under brine by plate or light weight
 Wash cucumbers, pack in jars, cut large ones into quarters and cover with the following: 1 cup mustard. 1 cup sugar, 1 cup salt, gallon cider vinegar. Mix thoroughly and pour over pickles cold. Ready for use in days. Three bay leaves, spices or bit of dill may be added
 - Dandy Sweet Pickles
 Use small cucumbers, leaving on a short stem, which tends to keep them solid. Wash and place in a brine that will float an egg, weigh ing them down to keep covered with brine. You may keep adding the pickles until crock is filed After two weeks, pour off brine and cover with fresh cold water, leaving for "A hours. Take enough vinegar to cover pickles-not too strong-add sugar to taste-about 4 cups to a gallon of vinegar. Make a small bag of desired spices, place in vine gar and bring to boil. Pour water off pickles and cover with boiling vinegar. Add teaspoon of pow dered alum for every gallon vine gar. After "A hours, pour off the vinegar. reheat and pour back over pickles.
 Ripe Cucumber Pickles
 Take "A large ripe cucumbers, 6 white onions and 4 large peppers. Remove seeds and pairing from cu- cumber and chop, not too fine. Chop opinions and peppers fine. Mix with cup salt and 1 ounce white mus tard seed. Place in muslin bag and drain "A hours. Put into glass jars Cover with cold vinegar and seal This will keep a long time and is excellent.
 | Ripe Tomato Conserve
 Four quarts ripe tomatoes. Peel and cut out stem ends; remove seeds Add 3 pints sugar, grated rind of ? lemons, juice of squeezed into a little sugar and water. Cook until fairly thick. This conserve if served on white or green dish is very ornamental, also delicious served with meats.
 Fine Tomato catsup This will keep in bottles, jugs or jars by corking tight. One peck ripe tomatoes cut fine and boiled 1h hours, stirring often. Three quarts onions sliced, red peppers sliced. 2 pounds brown sugar, half cup salt, !, half tablespoon of cinnamon, tea. spoon ground mustard. l quart vine. ] gar. Boil all together one-half hour and strain. Pour into steAlized bot |, ties and seal. You may omit the spice if red catsup Is desired. or celery flavor may be added.