Evening star., 1948-09-15
Readers Clearing House
AFRICAN VIOLETS.

AFRICAN vIOLETS.
fFfom Mrs. c. w. H., Mt. Sterling
Ky.j
Usually II one waits long enough
any question asked in the RCH will
be answered. While there have been
so.lls answers to the question asked
some months ago about "old' Afri-
can violets, have not seen any,
thing like my remedy.
As the violet grows taller it blooms
leaving the lower leaves without
blossoms. When the height of three
or four inches has been reached
and before it is tall enough to fall
over just cut off all the leaves
except a few at the top and plant it
down in the soil up to the first
leaves I have left on. Soon it starts
growing and in short time there is
a nice new plant, full of blooms. I
have my original violet that was
given to me by a neighbor in 1945,
and just few weeks ago I replanted
1t again in this manner. 1 have no
idea how many times I have done
this TO this same plant; however, I
never let it get to the stage where
1t is so tall it falls over.
The leaves, If I want to start
violets of this particular kind, I
stick in a pot of sand I keep on the
kitchen sink for that purpose. I
have no luck starting them in water,
and too, it is so much trouble. l
like the sand because it is handy
and any leaf accidently broken off
can be stuck in without any bother.
keep the pot in saucer where I
see it all the time and when notice
the water in the saucer has almost
evaporated put in more. 1t is as
simple as that. Because I dislike
throwing even one leaf away have
had to sell many plants, but have
the pleasure of watching them grow
AS to the care, 1 have found it
doesn't much matter, just so they
get air and not too much sun,
especially when 1t is hot. have
six varieties and in the summer 1
keep them in the east and north
windows. and during the winter in
the south and east windows. I
have never tried the west windows
just because it hasn't been conven-
lent to do so.
When the small plants are trans
planted from the sand I have no
ticed if the original leaf is left on
they grow faster and seem healthier,
also there will be other plants start
ing in the pot.
STUFFED PEPPER PICKLE;
RIPE TOMATO SAUCE.
From A. L., WaShington.)
A reader requested this recipe:
Two to Is small green peppers,
/ small head cabbage, 2 medium
sized onions, teaspoon ground
cinnamon, l tablespoon ground
cloves, l teaspoon ground mustard,
! teaspoon celery seed, cup salt,
vinegar. Wash all of the vegetables
carefully. Cut the tops of the pep
per almost off and remove the
seeds. Cover with cold water and
the salt and soak overnight. In the
morning drain and fill with stuff
ing made as follows: Chop the cab
bage and onions fine, mix we'll with
the cinnamon, cloves and mustard.
Tie the tops on securely, pack in a
stone jar and cover with boiling
vinegar. Put celery seed in mus
lin bag and place in the jar if you
like the flavor of celery. Keep the
lar well covered and do not eat the
peppers for six weeks.
Ripe Tomato Sauce: @
One dozen ripe tomatoes, 6 red
peppers. 8 medium sized onions, 2
cups vinegar. y cup sugar, 2
tablespoons salt. Wash the vege-
tables and pare the tomatoes, re-
move seeds from peppers unless you
like a hot sauce, when a few seeds
may be left. Chop onions and pep
pers fine. add the vinegar, sugar
and salt. Cook until soft, and bot
tie,