Evening star., 1932-08-12

NY combination OF salad Vegeta-
n bles except the leaf varieties
"A may be canned in a salad mix
4 \ ture. Peas, string beans. lima
beans. young carrots, cucunl-
hers. green and red peppers and silver
onions are most often used. The vege-
tables are prepared as for canning, with
the execution of cucumber rings, which
must be soaked overnight In salt So
lution as for picking. When the vege-
tables are ready, they should be packed
in lars and a solution made from three
quarters of cuptul of sugar, one tea
spoonful of salt, and one pint OF white
vinegar, boiled together for nve MIN
utes. poured over them. Ihe cans
should then be cooked in a hot-Water
or steam bath for 80 minutes. Ine
small cherry, plum. pear or peacn To-
matoes may be canned for SALADS IN
the same way. The vegetables are fresh
and delicious when served with PLAIN
oil or mayonnaise dressing.
Tomato Paste.
Broken tomatoes or the culls from
canning NAV be used for this paste.
Prepare them as for canning. Pace
them in an enamel kettle, and without
adding any water, bring them slowly TO
the boiling point and boil them until
they are tender. Rub them through a
sieve. and boil The pulp over direct neat
until it is so thick that 1t is difficult TO
cook without being stirred continually.
Be careful not to scorch 1t. When very
thick. place the pulp over hot water or
in a slow oven. where the moisture will
eyaporate until the pulp is stiff enough
to hold its shape when lifted with
snoon. It may then be placed in not
steriuzed Jars and sealed, or 1t may be
snread on plates or pans in thin sneets
and dried thoroughly in a very slow
oven until it can be cut in squares or
ROLLED in sheets. 1t should then be
stored carefully in moistureproof con-
tainers One teaspoonful Of the paste
will make one serving Of soup. 1t may
be used in varying amounts for sea-
Soning.
Purees.
Canned purees are useful form OF
preserving the. culls OF the garoen,
These thick mixtures are then reaoy
for making into cream soups or serving
as purees. Asparagus, peas and toma
toes may be used in this way ana
canned by the cold-pack method. Be-
cause of their ensity, purees, other
than tomato. shoLrt have period OF
heating one-third longer than that CIV
en- the vegetable when canned In water.
Soup Mixture.
An excellent soup mixture may be
made by filling jar with layers OF all
kinds of vegetables available: Peas,
diced carrots, corn, celery, or Deans cut
in small pieces. Onions, turnlps OF
cabbage may be added for flavor II de-
sired Boiled rice, meat stock, spice
alCn hp NSe6
thus giving soup requiring only heat-
ing before serving.
Soup mixtures may be canned by the
usual cold-pack method for vegetables:
cooking the cans for the period needed
by the vegetable requiring the longest
time. A more definite rule for a soup
mixture is as follows: One cuptul OF
small lima or string beans cut in small
pieces, one cupful of celery cut fine
one cupful Of corn, one small onion
sliced, one green pepper diced. one tea
spoonful OF salt and some minced par
sley. Can by the cold-pack method.
Pickles and Relishes.
Mustard Pickle-Thoroughly wash
and cut into chunks one small cauli-
flower. one dozen small cucumbers. half
a pound of string beans. one medium
sized red sweet pepper and one medium
sized green pepper and add one pound
of small picking onions which have
been peeled. Place all in brine made
by dissolving one cupful of salt in one
gallon of water and allow to stand for
"a hours. At the end Of this time.
freshen in several changes OF clear. cold
water, or let stand in an excess OF cold
water for two hours and then drain
thoroughly. Make solution, using one
~
quart of water Pour over the vege-
tables and let stand for half an hour
or longer. Bring to boiling in this So
luton. Make dressing by mixing and
cooking to smooth paste one quart OF
vinegar, four tablespoonfuls of flour,
one cupful of brown sugar, three table
spoonfuls of ground mustard, half a
tablespoonful of tumeric and one ta-
blespoonful of celery seed. Drain the
vegetables and pour this dressing over
them, and mix well. Pack into jars,
partly seal, and process in hot-Water
bath for five minutes.
Cantaloupe Pickle-ThiS IS novel and
delicious. Cut under ripe cantaloupe
in sections and discard the SEEDS:
Soak the cantaloupe for three hours
in salt solution Of one-fourth cup
full Of salt to one quart Of water.
Drain of the brine and add the we'll
drained cantaloupe to a picking sirup
made from four cupfuls of water, four
cupfuls of sugar, one cupful Of vinegar,
and one tablespoonful each OF CHINA
mon. allgpice and cloves. Boil the
cantaloupe rapidly in this sirup for
10 minutes Let stand over night.
Drain the cantaloupe from the sirup
and boil the sirup until it coats a
spoon. Aod the cantaloupe and cook
it until it is clear, or for about an
hour. Seal in clean hot jars.
Cucumber Mango.-Sprinkle one and
two-thirds cupfuls of salt over twelve
impaired cucumbers. Let stand for five
or six days in the brine, then cut of
the cap from the stem end of each
cucumber and save it. Scoop out the
center with a spoon. Fill the cavity
with cabbage relish. Fasten on the
cap with one or two wooden tooth
.