Evening star., 1924-08-01
\ LII bottles. jars and cans should


n the articles which they con-
tain, but even when the
strongest paste has been used, these
labels are apt to peel off. especially
after spell of damp weather. The
trouble Is easy to prevent. Stick the
labels on with a good paste, then al
low them to dry. Then, and not be-
1ore, go over the labels, and also for
An inch around the border, with var
nish. A label fixed in this way will
never peel off When it is desired
to remove the label, sponge with
very hot water until the varnish
softens little, then scratch away the
paper.
Metal jar covers which have be-
come corroded from dampness may be
made as bright as new by being kept
Tor several hours in hot water to
which large amount of baking soda
has been added. Put the solution and
the covers into granite pan and let
When using paraffin for covering
troubled by Seeing the jelly work up
At the sides of the glass. To prevent
Al around while the paraffin is hot,
then all air spaces will be filled in
and the old trouble will be avoided.
Rules for Vegetables.
To can onions-First sort out ac-
cording to size and color. Peel. rinse,
ana drop each onion into clear cold
water. Prepare enough to fill the jars
Ut one time. Blanch in boiling water
for about ten minutes. depending
Upon the size of the onions. The
smaller ones require 5 minutes and
ne larger ones 10 minutes. Cold
ne anl ipfo hot t,-
o size. Add a teaspoonful of salt
% each quart jar, or half a teaspoon
ul OF salt to each pint. Fill up the
pace with boiling water. Adjust the
'ubber and cap and steriliZe for three
iours. The small-sized onions are
rest canned whole. others should be
tuartered, and the large ones sliced.
onions canned in this way may be
Teamed, scalloped, buttered, friend,
ind used in soups, stews, and in any
To can lima beans-Use only young.
fender beans Pack in the jars and
Ill to overflowing with water that
las been boiled and cooled Fasten
he jar tops. then stand the jars in a
wash boiler that has rack in the bot
ON. Fill the boiler to half way up
the jars with cold water, and put on
he boiler cover. Quickly bring to a
5oil and boil continuously for two
hours. Scald the rubbers, lift out one
tar at time, adjust the rubber and
quickly screw down the lid without
:ouching 1t on the inside or placing it
IN the table. Give it no chance to pick
ip the germs of fermentation. When
ZACH jar has been treated thus, boil
or another half hour, then keep In a
oooL dark place.
IF green tomatoes, one-half a dozen
arge onions, three pods of red pepper,
hree cupfuls of vinegar, one-half a
emon, three cupfuls of brown sugar.
me tablespoonful of whole black
loves. one tablespoonful whole all
pice, one tablespoonful crushed cell
'ry. seed, one tablespoonful mustard
eed. and one tablespoonful of
round mustard. Slice the tomatoes
nd onions thin. Sprinkle over them
'ne-half a cupful Of salt and let
tand over night: Tie the spices in a
ag. Slice the lemon and chop two
,epper pods fine. Drain the tomatoes
nd onions. add all seasoning except
me pepper pod to the vinegar, then
id the tomatoes and onions. Cook
or one-half hour, stirring gently. Re-
n,v nGve the he spice I,HI bag & to prevent dark
sarnish with slender strips of red
,epper.
To dry sweet corn-Those who have
never tried cooking sweet corn on
Trying will find that it will dry much
more quickly and with less trouble
han when the other method is used
che leftover corn from dinner may
,e cut from the cob and dried in the
,un or warming oven with but little
rouble. A little sugar added, if de-
'ired, will make it delicious when
looked.
To dry string beans-String beans
an be kept for winter by drying,
itringing, and spreading on dishes in
he sun or oven until real dry, and
hen putting them in paper bag and
leeping in dry place. When needed.
oak over night or put on in cold water
md let come slowly to boil, drain
III the water and cook as usual.
To dry green peas-These may be
Tried for winter use, and when
,oaked out be as fresh as ever If they
ire thrown into boiling water after
;helling and allowed to cook for one
minute. If they are not scalded be-
ore drying they will not soak out
we'll.
To dry celery leaves-When you
nave celery for dinner do not throw
the leaves away. Put them in the
oven to dry: When perfectly dry
crush them into A nOwdar and mt