The Raymer enterprise., 1923-09-27
Home Economics Notes

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The classes are beginning to study
The class are beginning to study
Greer's text book Of Cooking. A
meals will be served In connection
with class study we are in need Of
q dining room table. II anyone has
a table stored away in the attic, or
not In use we would be glad to bor-
row it. and. we assure you that pro-
per care viii be taken Of II.
FALL RECIPES
Tomato Butter
pounds Of ripe tomatoes
4 pounds Of brown sugar
l cup Of vinegar
tablespoons Of Cinnamon
Scald and peel the tomatoes, cut
In pieces. mix with sugar. vinegar
and cinnamon and cook slowly until
II 10 a. thick a. marmalade. Stir
constantly the last few minutes to
keep from burning.
Pumpkin Cold Packed
Peel the pumpkin and cut it into
small pieces. Dip into hot water
and leave Il for five minutes. Re-
move and dip into cold water by
raising It up and down three times.
Then pack the pumpkin into steril-
lied quart Jars Add hot water and
allow space I the top Of the can for
the pumpkin to expand. Put on the
covers and partially tighten III the
cover 10 put on perfectly tight break
age 10 liable to occur). Place the
cans on rack or some small boards
In a boiler then add water to cover
the Jars two inches over the tops.
Bring the water to the boiling point
and keep It boiling two hours. Then
remove the cans and tighten the
lids.
To Preserve Eggs
Use ten parts Of boiled water to
one part Of water glass. Water
should be boiled and then cooled.
Wipe off the eggs and put them in.
to jars with . spoon to prevent the
eggs from breaking. Fresh eggs
should be used.
Result: The pores Of the eggs will
be closed BY the action Of the water
glass and this will keep the eggs
from spelling. The eggs can be kept
to use during the winter months
when the price Of eggs 10 high.
Pears In Grape Juice (delicious)
Boil together two quarts Of grape
Juice and two pounds Of sugar. until
thick and sirupy-the mixture will
probably be reduced half. And add
enough fine ripe pears. pared. cored
and quartered, to I'LL the kettle un-
til they are soft and the whole guam
tity 10 greatly reduced In bulk. Fill
into sterilised Jars. Put on lids
without clamping or tightening and
put into hot oven set on layers Of
paper on the back Of . baking pan.
Allow to remain In the oven until
the fire has gone out and the oven
is cooled of. Then clamp or tight
en- the lids And store away a. for
preserves.
Peach Butter
Pare ripe peaches and put In a
kettle With enough water to boil
them soft. Put through . colander
and add IN pounds Of sugar to every
quart Of peaches. Boil very slowly
for one hour stirring often. Take
care that It does not burn. Put in
glass or stone jars.
Measurements and Weights
2 cups sranulated sugar make ib
2 2-s cups Of brown sugar make / ib
I cups Of flour make / n
4 tablespoons Of flour make ounce
I cups Of liquid In Q quart
so pounds Of potatoes in o bushel
l square Bakers Chocolate equals
] ounce
Q eggs equal / pound
3 teaspoons equal tablespoon
le tablespoons equal cup
. tablespoons Of butter equal /
ounce
What shall ws have 10 eatl ID It
q party you are givingi or arr you
entertaining just . few frisndsf Do
you puzzle over plain. everyday meals
to servo your familyf In any Of
these cases Il viii help you to be-
como . member Of the Home Econ
omics Club which b to be organised
soon.