The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-08-01
The Hornenaker's
Corner
BY MARY DOUGLAS

we are sure to lick JneSe nlSl prices.
It was quite noticeable the past
week that Mrs Housewife was do
ing a good deal of looking and figur-
ing before she turned loose her bud
get dollar. We learned during the
war that there were many short
cuts and many ways to make little
go long way, and can still do that
plus little more, if necessary
to bring prices down to where they
should be, and still allow everybody
to make a legitimate profit.
This is the month when canning
should really get under way, al
though it is pretty hard to figure out
how we are going to do much can
ming of fruits with the small can
ming ration of sugar. However, many
of our mothers several years ago
canned fruit without any sugar,
sweetening it when they used it,
and I must say that peaches canned
that way had a very natural taste.
They didn't look so nice, as they
did not hold their shape, very well,
but it is better than allowing the
fruit to go to waste because of the
lack of sugar.
Snap beans and many other Vege-
tables are plentiful now and can
be cold packed and canned very
easily Those of you who have deep
freezers or locker service will pre-
haps have the easiest time with
your preservation of foods, as you
will have not heat to contend with
Since the canning center here that
so many have used the past few
years will not be in operation this
year, a pressure cooker is a good
investment for any family that eX-
poets to do home canning of foods
other than tomatoes, peaches, and
acid fruits, since it cuts down the
processing of water bath canning.
1t has been estimated that for fam
lies that have large gardens, there
should be 100 quarts of canned foods
for each member of the family For
those who have only small gardens
even q small number of cans of
vegetables and fruits will certain
ly be great help during the winter
months.
Successful canning calls for fresh,
young tender vegetables. Have them
picked as fresh as possible, look
them over carefully for imperfec-
tons, discard all that are not sound
and wash and scrub the rest
thoroughly until free from all soil.
And it is best to can only a small
quantity at the time, whatever
method you use.
This is the time also for picking
and to my mind there is nothing
better than Watermelon Pickle and
here is a good recipe:
Watermelon Pickle
Cut the red meat and the outside
rind off, using only the green meat
of the watermelon. This meat may
then be cut into rounds, using a
biscuit cutter, or into any desired
shape. q can remember as a child
l had lot of fun fashioning these
pieces into stars, crescentS and other
shapes, with notched edges) Weigh
and cover it we'll with sailed water
q cup of salt to cups of water).
Soak for II hours. Drain it we'll.
Boil it rapidly in boiling water to
cover, until it is half tender (about
10 minutes), Drain it.
For every pound of the green
meat allow:
I cup of water
l cup of vinegar
2 cups of sugar
3 inches of stick cinnamon
8 cloves without the heads)
Tie the spices in bag. Boil these
ingredients until they form a thick
syrup. Add the green watermelon
meat and bring it to the boiling
point, Remove the spice Place in
jars. Cover it with the boiling
vinegar mixture and seal the jars.
To the assembled ingredients for
the syrup mixture may be added if
desired, the following for every
pounds of watermelon meat:
l orange and l lemon, sliced
l ounce of ginger root or table
spoons of preserved ginger, chopped
The whole thing is not near as
complicated as it sounds. And you
will be rewarded for your efforts
Something else very good is:
Picked Peaches