The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1918-09-21
MANY WOMEN ARE
INTERESTED AUDITORS

The spirit manifested by large al
tendance Of women at the demonstration
on Picking, Sailing and Brining" ar
Liberty Hall yesterday. If put i'm the
concrete. would we'll he represented by
The ponderous tanks" in the land of
the allies The weatherman had played
an apparently unfavorable card. as the
wind blew about the corner of the build
ing and industry had not yet installed
The heating plant But 1T was only the
darkness that precedes the dawn, for at
O'Clock sharp the women began TO drop
in by twos and threes until soon there
was a large crowd occupying the stage
and the seats in front of il where Old
Glory with its varicolored warming
hghts may have had something TO do
in riyeting these women TO TINS spot.
1t was cold. but the women had learned
i'm August days that the stage was
warmer than other parts of the building.
So in the absence Of usual supply OF
chairs many searched corners for them
or borrowed a big goods box from the
carpenters. drew the Boy Scouts wrest-
ling mat across the stage and thus COM
fortably arranged themselves ON the
stage. Some had worn their heavy
coats and there was such cross-flre OF
questions ard answers that the en-
thusiasm in being there must as closely
approached the JOY Of the soldier in the
Gring line as il is possible for women
10 experience here at home. Their OBJ
iect really was to make it possible for
the boys to succeed on the firing line.
Miss Cornell gave on the blackboard
five types of preserving food by sailing,
brining and picking and then showed
the preserving of a food of each type.
Food values and very definite detailed
instruction in all points of the pro-
cesses were given. The types We're as
follows.
!. Twenty per cent brine: no fermen-
tation. NO acid.
.. Two pounds salt to one gallon wa
ter. Brussels sprouts, caulifiower, corn
on cob. green peppers. string beans: 20
per cent dry salt. no fermentation. no
acid.
8 One pound salt to four pounds food
I Beet tops chard. corn. dandeIions. spin
ach, turnip tops. kale, string beans; to
! per cent dry salt. fermentation. acid
T. One-fourth pound salt to 10 pounds
food. Beet tops. cabbage, turnip tops
( per cent brine, fermentation. acid.
5. Six ounces (two-third cup) salt &c
one gallon water plus one-half cup vine
gar. Bects. green beans. green tomatoes
cucumbers. Vinegar with spices-cu
cumbers.
Below is the set Of recipes given il
Yesterdays demonstration;
ge-2-9 per cent dry weight
acid; j. lb. salt; 10 10. product
Cucumbers-5 per cent brine, acid
G az. salt. gal water; ~ cup vinegar
Sweet Cucumbers-i1e cups cider vine
gar: so small cucumbers. Il o. CHINA
mon. = OF. cloves. i o.. allspice. m.
cups dark syrup. few small red pep
pors Wash cucumbers- Let stand u
salt over night Il cup salt gal wateD
Wipe dry and put into vinegar TO which
sugar and spices have been added. Boi
; minutes. Pack in sterilized jars. cove
with boiling vinegar and seal
Dill Pickles. 10. salt. 2ls gals. wa
ter. or one-tenth III. q 80 oz). ga
water. or = III. dry or y Id. green dill
. and y o.. spices for / gal
Green Tomato Pickle-Whole pepper
ODD tb.; green tomato. gal Who'll
cloves. ! tb: onions, 6 large allspice.
IT,; dark corn syrup. cups. celery To
lemon II: green peppers 2 ground mus
tard ] th.; vinegar 3 cups.
Slice tomatoes and onions thin Sprir
l1Ie over them 4 cup salt and allow t
G stand over night in crock or enamele
vessel. Drain. Tie allspice. celery seer
cloves end black pepper ia cheeseclot
bag. Slice lemon and chop peppers. Ad
vinegar. spices and syrup. Heat Z
gether. Add tomatoes and onions an
: cook u hour stirring to prevent burr
ing Remove has of spices to proven
darkening pickles Pack in steriiize
jars and seal
Green Peppers-2o per cent brine. n
I ferment: III. salt to l gal waite
Soak peppers in salt water over nish
/ q cup salt. gal water). In the morn
ing pack peppers into jars, cover Wit
hot vinegar and seal Peppers may b