Evening star., 1919-05-09
Timely Suggestions.

their original color when canned, add
two tablespoonfuls of vinegar to each
quart Of berries.
When preparing clingstone peaches
for canning cut them around, instead
Of lengthwise, and then give each end
little twist, and the halves will
come clear of the stone. Do this be
fore peeling. as after peeling they are
saited they taste like almonds.
Lemon peel makes delicious pre-
serve. Cut into small pieces and cook
with their weight of sugar and lit
tie water.
How to Preserve Strawberries and
Red Raspberries without Cooking
The fruit must be fresh and in perfect
condition. and all utensils used must
be absolutely clean and the jars or
glasses sterilized by scalding. Mash
together with q silver fork equal
quantities Of fruit and sugar. and let
stand until the sugar is thoroughly
dissolved then put into jelly glasses
or pint Jars. filing them to the brim.
and leave uncovered and exposed to
the sun for two days, putting them in
cool. dry place overnight Seal
and keep in a cool. dark place. The
flavor Of the berries is like fresh ones
and the jam Is rich and delicious.
A QuicQ Way to Dry Cherries or
Black boil the fruit
but not until mushy: then spread out
on pans or platters to dry in the sun
or in warm oven. not hot. Put
from dust until ready to use. The
natural flavor will be fully retained.
Salted Cherries.-These delicacies
are very good substitute for olives,
a fne @ relish for lunches. and make an
will keep all winter II put up as fol-
lows: To one pint of the fruit that
has been washed clean, but not stem
med. use one-ha1f a cupful of Vine
gar and q tablespoonful of salt. Eli
and seal. n ' ~
Special Canned Vegetables.
Soup vegetablss-scald, pool and
mash one peck Of ripe tomatoes: run
two heads of cabbage, a dozen me-
dium- m-stsed carrots. one bunch of
parsley and one-half peck of onions
through the food chopper; mince
cars Of corn on tho cob ten I'M m,nutss t
cut on and scrape. Mix all together
and add a small handful of salt to
every gallon. II tho mixture seems
dry add a little water. Boil until tho
carrots are thoroughly cooked. Seal
next winter. add tho contents of the
jar to soup stock and q rich vegetable
soup may be had at any time at very
BnOEL nOIlC0.
ousS1n Canned ;,1ro1ua Tomato soup-Boil thor
portioned to taste). Strain: seasn
with salt. black ana red pepper and
celery seed. Boil again and can. This
may be used in q variety Of ways
es,. as plain soup, q. a meat sauce.
adding cheese and thickeninE. or COM
bined with leftover meat or chicken
,, snd gravy rice. barley or vermi-
Canned Summer squash.-cut into
with cold water and add a teaspoonful
OF salt. Put on tho rubbers and tops
and cook for ono hour on each Of
three successive days.
Dried Young Beets.-Select young.
quickly grown, tender beets. Wash
peel raw. slice about one-eighth of
an inch thick and dry over a stove,
before an electric fan or in the sun
Tho dried product may be packed
IN paper cartons. in parahlned paper
bags, baking powder or cofYee cans
or other containers which viii OK
clude moisture and insects.
To Can Mint.-If you are fond of
mint sauces preserve some now while
It ia plentiful. To do this fill fruit
diluting it littlo If II is very strong.
Dry the rest Of the mint leaves care
Sully ana put them away In a tightly
sealed Hghtproof Jar Whom mint
g seuce e. is wa, wanted "a strain off a cupfui
small quantity of the dried leaves in
1t, heating until they uncurl Sweet
ened to taste 1t will be Impossible to
distinguish this sauce from ono made
with freshly picked mint To make
mint jelly next winter boil some of
the dried leaves In water: then strain
6weeten 1t, and while 1t is still warm
stir in the necessary amount Of geia-
tin and lot the mixture cool, If IL ia
not green enough in color add a little
vegetable coloring.
Canning by the Fireless Method.
by canning in this way tho house is
kept 600. fuel is saved, and you will
away, Clean and prepare the vege-
tables as for all canning. Select beets
Of uniform size and leave them in the
cooker three and one-half hours, Cauli-
aower should be separated into it's
dowerets and we'll washed to free from
insects. Leave in the cooker three
hours. Asparagus, peas and young