Evening star., 1925-01-09


storing and in some cases drying for
future use.
y good dry cellar makes an excel
lent storage place for fruits and vege-
tables, but it must be free from damp
ness and must be cool and well venti-
lated. a furnace heated cellar IS usu-
ally too hot, but If ono portion of 1t
is divided off with a partition OF
boards it can be made satisfactory
The temperature of a cellar or attic
for storing should he kept just above
the freezing point for the best stor-
age of fruits and vegetables. If a cell
lar is too dry a tub of water placed
there viii help, and If too damp a
little uuslaked lime placed in boxes
and pals will help.
The chief Winter vegetables that
can be stored for home use are pota-
toes, cabbages. onions, carrots, tur-
nips, beets, celery, brussels sprouts
and sduashes and pumpkins.
Potatoes for Winter use should be
stored carefully and kent either in
barrels with holes bored in them or
in bins or on shelves with slat bot
toms Before storing they must be
absolutely dry.
Your onions should be treated IN
'ho same way as potatoes, being dry
IefOre storing. If YOU have no shelves
or You onions use open-slat crates,
which YOU can obtain from your gro
Ger. These shallow crates are very
suitable for the purpose. They allow
nerfcct ventilation and the onions
ran he stacked away in a small space.
They must not be allowed to freeze.
f there is any danger of this old
'aGEtnS must be thrown lightly over
hCm.
Cabhages should be stacked away
a dry. cool cellar in rows of two or
hrce tiers. Cauliflowers and brussels
pTouts should be hung up in the
"eliar with the heads hanging down
y ard. They may be suspended from
he rafters of an attic or any other
ltace where the temperature is low
nd dry. Stored in this way they will
'ep nearly all Winter without losing
tucn by shrinkage.
pumpkins and squash are easily
opt. After being dried they can be
. ored IN the cellar without fear of
reCay. IT is best to place them on
b lelves or boards to keep dry.
Carrots. turnips and beets should
ID dried and then covered with dry
: md. This keeps them from shrivel-
.3 4 They will lose their flavor If
; lowed to dry up. y slight dampness
i'll not ruin these vegetables as
& lfckly IS it will other vegetables
The fruits that can be kept are ap-
es, late pears. grapes when care
ally cut and preserved, ounces and
,anherries, oranges. lemons and
'apefruit. Only apples that are en-
rely free from bruises and rot
lould be stored. They may be
hacked away in barrels or open
rates, or on shelves with slat bot
'nms. Between each layer of choice
ruit a thin piece of paper should be
'aced. This applies TO oranges and
rapcfruit as well. Russet apples
eep best. All kinds of apples re
uire a dry. cold temperature, but
OF freezing. Ounces should be
cpt like apples. where they will be
ool and free from moisture.
Preserving.
The wholesome herbs, parsley and
-1int, are not fully appreciated for
;se in garnishing and seasoning. and
Or sauce and special flavortng. Pars-
y should be fresh green color
nd crisp in texture. Let parsley
minutes before serving TO prevent
lifting If parsley has already wilt
d some, dissolve a piece of baking
oda the size of a pea in pint of
,oiling water, dip the parsley in for
I minute. when the sprigs will turn
p bright deep green. Then, direct
rom the boiling water, place them
fpon a board and chop fine. This is
he best form for mixing with soups
nd sauces, or for adding to salad
lTessing.
Parsley will retain its color and
IAN be quickly freshened IL dried and
~
;prigs we'll, then tie them in a bag
# cheesecloth. To one gallon of
boiling water add one teaspoonful of
salt and one level teaspoonful of bak-
ing soda. Plunge the bag of parsley
into the boiling water and leave il
FOR one and one-half minutes. Drain,
Try the parsley on a cloth, then
spread il thinly on sheets of white
paper on wire tray or d baking tin
and dry in n cool oven. Turn occa-
,ionally. When dry store in brown
paper bags or in wide-mouthed bot
les. When required for use soak the
parsley in cold water for a short
time, when 1t should look green and
'resh. If you want the powdered
form, after thoroughly dry, rub the
parsley with the. hands, then pass 1t
Trough a fine seive. In this dry,
finely powdered form it can be used
the same as celery salt, shaking II
rom q coarse salt shaker, or its
favor may be blended with other
1avors to add to various forms of
mixed sauces.
Both parsley and mint, If kept in
powdered form or in liquid form in
,plCed vinegar, can be used in many
pleasing ways that would not sug-
sest themselves unless the f1avors are
kept IN this convenient form. For
Instance, to vary the usual potato
aIad a bit Of the spiced mint dress
ng is sometimes desirable. This
same highly favored vinegar gives a
pleasing change when serving sliced
.omatoes. For various sandwiches,
hose of chopped meats will be inns
proved by a dusting of the powdered
parsley, and piquant mixtures for
sandwich filings will have additional
-elish when d few drops of the mint
vinegar are added.
II small punches of parsley and
thyme are placed in the water In
which fish is to be boiled II will
make a big difference TO the flavor OF
he fish, and tablespoonful of vim
gar or a little lemon juice viii keep
he fish white.
Mint sauce may be made in quantity
lnd kept on hand for frequent use.
An appetizing mint sauce that is
suitable for serving with a variety
,f meat dishes and used in various
,picy havorings is made OF vinegar
md sugar mixed with fresh mint
caves and served separate from the
gravy or dressing, or any form of
-ream or meat sauce. The mint
caves should first be soaked in cold
\ ater, then washed to remove all
lust and grit. Then chop fne. To
make a spicy sauce add to three
ablespoonfuls of finely chopped mint
wo tahlespoonfuls of granulated
sugar and a cupful of vinegar. Shake
n d glass jar with a screw top and
Keep closely covered for an hour be-
ore using. 1t is also good to add
% vegetable salads.