Newspaper Page Text
UTILE SUGAR NEEDED
EXPERTS TELL OF THE NEW
METHODS OF CANN! KG.
;PIain Water instead of Sirup May 3a
Employed in the Frocess-Spe
cialists Explain the Idea,
as Worked Out.
Marketing specialists of the depart
ment of agriculture who have been
following the fruit situation call at
tention to the fact that in almost all
wholesale markets peaches for can
ning and preserving are very bounti
ful and are being sold at prices ad
vantageous for canning in spite of
;the Increased price of sugar. There
'Is no indication, however, that the
! price of sugar will fall materially dur
iing the present fruit season, lt is es
.Mmated, though, that with peaches at
't?ieir present prices the combination
?of peaches and sugar necessary for
^preserving will not make a prohibitive
jftotal cost. Moreover, there are suc
.*ces6ful methods of canning fruit
which call for much lesa sugar than
'that usually employed in this process
.by home preservers. The department
irecommends the following method of
.putting up peaches and apples without
any sugar for those who find their
?local sugar prices prohibitive for can
"If the price of sugar is prohibitive
one may can peaches so that they will
flteep indefinitely by using plain water
.instead of syrup. The following recipe
may be Used:
"Remove skins from peaches by im
?mersing in boiling water for about
.<rae minute and then dipping in cold
swater. Place whole peaches in glass
.Jars or tins and 511 jars with hot wa
ler. Place rubber and top in place"
?nd sterilize for 15 minutes In hot
?water-bath outfits, 18 minutes in water
-seal, ten minutes at five pounds of
.-steam pressure or five minutes at ten
-pounds of. steam, pressure.-..- -
"Of course thu peaches when re
moved from the jar will not taste so
?weet as those canned in syrup. How
ever, if sweetening is desired it may |
-Ive added , when the fruit ls to be
"This same method is good for can
ning with sirups containing varying
amounts of sugar. A very thin sirup
ajay be used if the housewife does not
Tish to dispense entirely with sugar.
"Apples may also be canned (for
-apple sauce, pie filling, etc.) using
plain water instead of a sugar syrup.
"Department specialists have repeat
edly canned them by this method. In
the case of apples, jars should be ster
ilized 16 minutes in hot-water-bath
outfits, 12 minutes in water-Beal. ten
minutes under five pounds of steam
und four minutes under ten pounds of
.^Peach?s Preserved Without Cooking.
Select laVge, perfect peaches, wipe
with a rough towel to remove the
down, then pack in a stone jar and
?cover with boiling water so that all
tte fruit is immersed. Then put over
the mouth of the jar a thick fold of
?loth ?o as to retain the steam. Let
them stand until the water is almost
?old, then take out the peaches and
rub off the skin. Now put a layer of
peaches in the bottom of jar and cover
"with a thick layer of the best granu
lated sugar, then add another layer of
peaches and sugar, and so on until all
?he fruit is used, having the sugar the
fest layer. Pour in juice immediately
and keep in a coid, dry and dark place.
This will keep two or three years
nd is fine: Take one-half bushel of to
matoes; wash and boil with skins, on
until very soft, then put through a fine
-Bieve. Put back the juice in the kettle
?end add one quart vinegar, one-half
pint salt, three-quarters ounce ground
doves, one-half ouncs allspice, one
half ounce red pepper, one-eighth
-ounce mace and two cloves of garlic
chopped very fine. Boil about three
hours, or until reduced half. Bottle
Sift one cupful of flour with one-half
teaspoonful of salt. Beat the yolk of
?ne egg slightly, add one cupful of
milk, pour the mixture slowly into the
flour, beat until very smooth and final
ly fold in the stiffly beaten white. But
ter hot gem pans, half fill them with
the batter, drop a small steamed fig In
each and bake in a hot oven. Serve im
mediately with maple sirup.
Pare and cut fine ripe peaches in
halves. Crack a few of the pits, remove
jmd blanch the kernels. Butter a deep
Shaking dish, put in two layers of the
.fruit, dredge each layer with flour,
sprinkle generously with sugar, dot
Iwtth bits of butter, then add the ker
nels and one cupful of water. Place a
dish over the peaches, cover with a
Sich biscuit dough and bake in a hot
?ven. Serve with cream.
; To Remove Rust From Table Linen.
To remove rust stains from table
cloth take dessert spoonful of salt,
Juice of one lemon, soak spots, put in
sun. then rinse in borax water. This
preparation will not harm the finest
Boil lt Longer.
The reason that some marmalade
-will not jell is probably because it
?has not been boiled enough. Mar
malade needs a great deal more boil
ling than jam. It requires from two
^nd a half to three hours.
BROUGHT INGENUITY TO SEAR j
Kow Resource fu! V.'oman Hvzd Her
Fireless Cooker 'o Aid Her in
Tsfk of Washing.
That the fireless-cooker principle is
applicable to sonic other branches of
housework has been proved conclu- j
sively by ono of our cievcr readers. ?
who startled me the other day by writ- .
lng that shs washes her clothes in a
fireless cooker, says the Philadelphia
Ledger. This sounded unbelievable,
but this is what she did:
She purchased a large, well-made
barrel with the head knocked off, and
also bought a large galvani:-ed can
with close-fitting lid, such BB is used
'or removing garbage or containing
?ater. She placed the large can with
in the barrel and she filled the three
inch space between the two entirely
with excelsior, which Bhe packed down
thoroughly-ir? other words, she insul
ated the can as much as possible.
She also made a little cushion stuffed
with excelsior to entirely cover the
barrel top and flt down over the top
of the inner can.
Now what next did this woman?
She filled the can half full of boiling
water, in which she placed her white
clothes, together with a generous
handful of soap powder. She then
shut the lid, pressed down the circular
cushion and let the clothes remain in
the suds over night. In the morning
she found them very thoroughly
soaked, to say the least, and thus
a great deal of her washday labor
Who says our housewives are not
When making apricot jam add a lit
tle lemon juice. It give? an excellent
When whipping eream beat slowly
for the first two minutes and then very
Instead of boiling beetroots roast
them in the oven. The flavor will be
If bacon is soaked in water for a few
minutes before frying it will prevent
the fat from running.
Save the vinegar left over from
pickles. It is better than ordinary
vinegar for salad dreesing.
Gold embroidery may be cleaned
when it tarnishes with a brush dipped
in burned and pulverized rock alum.
When washing saucepans be sure to
lay them in front of the fire for five or
ten minutes, so that they may dry
thoroughly inside, and so prevent de
teriorating through getting rusty.
Pick the grapes from the stems,
wash and drain thoroughly, and to four
quarts of grapes put three pounds of
brown sugar and put in a jug or cask.
I prefer the jug, as I have better luck
with it. Let it remain until next
March,, then draw off the wine and
bottle, and to every galloD of juice
drawn off put one quart of water into
the grapes, with three-quarters of a
pound o!' sugar for another drawing of
wine. I*et the last remain until fall,
then draw off. Remember the first in
March, the second in September. Don't
crush the grapes, but make with
grapes whole. The longer you keep
the wine after bottled the better it is.
I shook mine well so the jugs were
One can salmon, flaked coarse; one
cupful rolled cracker crumbs; one
cupful milk. Have the skillet hot, place
two tablespoonfuls butter; when melt
ed put in cracker crumbs, stir, then
the flaked salmon, stir these together,
season well with pepper, salt and a
dash of cayenne and then mix one
quarter teaspoonful of dry mustard
with the oil that waa on the salmon,
and stir in the mixture. When the
whole is thoroughly heated through
and thick it is ready to serve. This
makes an excellent dish to prepare on
short notice, and is surely a hungry
Line around deep earthen pudding
dish with a good thick pie crust; pare
and slice it full of apples. Sweeten to
taste with half molasses and half sugar
(a light brown sugar is best). Spice I
with allspice, which is best with mo
lasses sweetening, or other spice as
preferred, two tablespoonfuls of water,
a very little salt and a dusting over of
flour to thicken the juice of the pie.
Cover with a crust one-quarter of an
inch thick and bake au hour, or till
done. Serve very hot.
Put two or more ' pounds of sweet
breads in lukewarm water for an hour,
then boil them in fresh water for an
other hour, drain them well and when
cold bake them In a hot oven, bast
ing them with the liquor which comes
from them until they are nicely
browned lall ovar. This dish ls very
nice an? most, economical, as the
sweetbreads should not be expenilre.
Grape Juice Frappe.
Boil one cupful of sugar and two cup
fuls of grape juice five minute?, ada
the Juice of one lemon and one cupful
of orange juice and beat until cold.
Fold in the stiffly beaten whites of
three eggs, pack in ice and salt and
freeze to a mush.
Stand for Wash Tub.
When washing, put the tub in the
open end of a barrel. This saves
room, holds it firmly while wringing
the clothes, and above all, saves stoog
MAKING BATTERS AND DOUG
Comparatively Sirnpic Proceeding ?
the Cook Will Remember to Fol
. low These Directions.
The wc:nan who coo::? by recipe ha3
not masforo'l thc ririnciples of her art,
any more than the boy has mastered
geometry who is not obie to construct
a triangle on a given line without re
ferring in his textbook, says the
The principles (hat underlie the
making of batters and doughs are sim
ple and interesting, and cooking b'e
comos a delight when you apply them
in devising new dishes and new com
The fcur essentials! in all such mix
tures are flour, wetting, salt, and a
leaven. The four must always be tn
definite proportions, but the non-es
sentials, namely, sugar, shortening,
spice, fruit and flavoring, may vary
according to individual taste. In
these non-essentials lies the scope for
individuality in cooking.
The proportions of the essential
ingredients should be committed to
memory, and adhered to rather strict
ly. The wetting may be milk, water
or beaten eggs, or of all three. For
a thin batter you must have equal
parts of flour and wetting-a cup
ful of flour to a cupful of wetting;
for a thick batter, twice as much
flour as wetting; for a soft dough,
three times as much flour as wetting;
for a stiff dough four times as much
flour as wetting.
Now for the proportions of the dry
ingredients: One cupful of flour callB
for one quarter of a teaspoonful
of salt; one cupful of flour call6 for
two level teaspoonfuls of baking pow
Lastly, If you remember that one
cupful of flour will make four or
dinary-sized muffins, biscuits, gems, or
pancakes, you will sse that you can
construct a recipe to serve as roany
or as few persons as you wish.
MAKE OWN SHELLAC VARNISH
Substitute as Good as Can Bc Bought
May Quite Easily Be Produced
For keeping the woodwork that is
finished natural in good condition, a
substitute for shellac varnish may be
made at home and kept ready for use
any time the housekeeper chooses, and
the natural wood stair treads may be
kept looking as fresh as they usually
appear the first month after the semi
yearly housecleaning. Take four
pounds of silica, or the same quantity
of China clay, the former, however,
is the better, and stir Into it a quart
of good Japan liquid drier, and beat
the mass Into a perfect mixture. Then
add, while stirring the mass quickly,
one and a half gallons of best hard
oil, after which let the mass stand
hour or so and strain through a fine
sieve. Thin with turpentine for use,
and on soft woods use it very thin,
but it should be applied heavier on
harder wood. This shellac will look
and wear as well as the finer mate
rials sold, and will cost about one
quarter the price of the other.
Wash one-half peck of seckel pears.
Cook in boiling water to cover until
soft. Take out carefully, place in
stone jar, and cover with the follow
Mix one pound of white sugar, one
and one-half cupfuls vinegar, and one
and one-half teaspoonfuls each of
whole cloves and stick cinnamon
broken In pieces. Bring to bolling
point and let simmer three minutes.
Cover jar and let stand two dayB.
Drain off sirup, bring to boiling point,
let simmer three minutes and pour
over fruit; repeat. In the jar keep
a muslin bag in which ls tied two
tablespoonfuls each of whole cloves
and stick cinnamon.
To make baked quinces that are not
tough wash and core as you would ap
ples to be baked and put them in a
pan. filling the center of each quince
with granulated sugar and a little cin
namon. Add a little water to the bot
tom of the pan and cover the quinces
BO that they will steam. When the
quinces are tender to a thrust of a
fork remove the cover and allow them
to brown slightly. Serve plain for
breakfast or for dessert with whipped
cream or a meringue.
When brass beds become tarnished,
as they often do, you can lacquer them
and make them look like new. First
rub the brass vigorously with a flannel
dipped in whiting, then get ten cents'
worth of shellac; dissolve it in enough
alcohol to make it thin. Apply with a
small brush. It can be done quickly
and the bed will look as pretty as if
sent to the factory and is much
Chicken Cooked in Cream.
Prepare young chicken as for fricas
see. Holl in flour, sprinkle with salt
and pepper. Lay in buttered pan close
together. Cover with sweet, rich
cream and bake until cream is nearly
all cooked away, and top of chicken is
nicely browned. Chicken must be
young and tender for this.
Cold Tomato Relish.
Chop fine one peck of ripe, firm to
matoes. Drain through a cloth over
night. Then peel two large Spanish
onions, chop fine with three green
peppers and two cupfuls of sugar and
one quart of vinegar. Stir and seal
FOR IWUST?RI PICKLES
APPROVED RECIPES THAT WILL
Method Mest Popular Hac Cucumbers
. as the Foundation-Chow-Chow
Kccp3 Lest When !t ls Scored
in Glass J?rs.
Of all subjects capable of tempting
the interest of the housewife at the
moment none equals that of pickling,
if the number of queries that come into
a newspaper office can be used as a
basis for estimation. The most re
quested recipe is for mustard pickles,
kuown as the German senfgurken.
Here is a good way to make this
Mustard Pickle.-Take large yellow
cucumbers, pare them, remove the
seeds, cut them into pieces three inches
long, lay the pieces on long dishes,
i sprinkle them with salt, allowing one
tablespoonful of salt for each quart
of cucumbers; let them lie 12 hours,
then wipe them dry with a towel, lay
them in alternate layers in glass jars,
with the following spices, allowing for
each jar two tablespoonfuls of mustard
seeds, two bay leaves, one small red
pepper, and, if handy, a few pieces of
horseradish root and a little dill; boil
some white vinegar, allowing for each
jar one pint ; add -to every quart of
vinegar one tablespoonful of sugar;
boil three minutes; then set aside, and
when perfectly cold pour it over the
cucumbers; close the jars and place
them in a cool place.
. Green Cucumber Mustard Pickle.
To make green cucumber mustard
pickle, put one quart of cucumbers cut
in cubes in a bowl, sprinkle two table
spoonfuls of salt on them and let them
stand over night; next morning drain
the cucumbers in a colander, cut me
dium-sized white onions in very thin
slices and put them with the cucum
bers in a saucepan, cover with vinegar,
place the saucepan over the fire. In
the meantime mix in a bowl one cup
ful of sugar and two tablespoonfuls of
turmeric, a little cayenne pepper and
one tablespoonful of English mustard;
mix, add it to the cucumbers, boil five
minutes, remove and fill in small Jars.
Chow-Chow.-Take one pint of fine
cut white celery, 24 small cucumbers,
one quart of small peeled white onions,
two large heads of cauliflower, six
green peppers and two quarts of green
tomatoes; wash and cut the vegetables
into inch-sized pieces, taking'out the
seeds from the peppers, place the veg
etables in,to a large bowl or pan, mix
four quarts of cold water with a half
pound of salt; pour it over the vege
tables and let it stand over night; next
morning place the vegetables in r.
kettle with the brine, set them over
?bp fire,_ and as soon as they begin tq^
boll remove, drain off ail the water,
put three quarts of vinegar with one
pound of sugar over the fire; mix one
cupful of flour, a half-pound of English
mustard and a half-ounce of turmeric
with cold vinegar to a paste, and stir
it into the boiling vinegar; cook and
stir two minutes from the time it be
gins to boil; pour boiling hot over the
vegetables, and when cold put all into
glass jars. This may also be kept in
a stone jar, but it is nicer when kept
in the glass Jars.
Allow the milk to become well
soured, set the pan in a slightly hot
oven, leaving the door open. Let it
remain just until the whey and curd
separate, then pour into a cheesecloth
bag and hang to drain. Empty the
curd from the bag when well drained
and mix with a little salt to taste, a
bit of soft butter or a few tablespoon
fuls of sweet cream.
It may be further seasoned with
pepper, made into small balls and
served with the salad course. If de
sired, some wet molds may be lined
with the cheese and the centers of the
molds lilied with salad, nuts and cel
ery. When cold the molds may b6
turned out on lettuce leaves and
served with salad dressing.
Cut up a few onions, tomatoes and
carrots; have ready two pounds of
the shin of beef, cut into pieces about
two inches ibng, and dip each piece
into vinegar. Put the vegetables and
meat, with some pepper and salt, into
a saucepan without any water (or In
a casserole in the oven), and let all
simmer for four hours. There will be
plenty of gravy and the meat will be
very tender. Shin of beef is inex
Peppers Stuffed With Veal.
Take some large peppers, soak them
a few days in salt water, changing the
water constantly io make them less
pungent. Cut out the vein that makes
them so hot and stuff them with finely
chopped veal or chicken seasoned with
salt, butter, a little onion and parsley,
some sweet herbs and crumbs of
bread; Btuff the peppers and fry in
butter. Serve with a rich gravy.
To Clean Jars.
Jars and pickle bottles that smell
of onion? may be made quite sweet ii
filled with garden mold and left stand
ing out of dcors for two or three days.
When thoroughly washed they will be
found quite sweet and may be used
for jam or any other purpose.
Enough for Two.
A pound of butter is the average
amount consumed by two in a week;
a pound of lard should last a month;
two pounds ot sugar ?B thc allowance
for a week.
Put some money in the Bank of
Edgefield and you will defeat pov
erty. Everybody has a horror of
poverty. There is only one way to
insure against it, that is to culti
vate a habit of thrift which you
can easily do by putting money in
this bank. Courteous and prompt
attention given to all business.
OFF?ERS: J. C. Sheppard, Pres.; B. E. Nicholson5 Vioe
pres.; E. J. Miras, Cashier; J. H. Allen, assistant ashier
DIRECTORS: J. C. Sheppard, Geo. W. Adams, Thos. H.
Rainsford, John Rainsford B. E. Nicholson, A. S. Tompkins C
C. Fuller, E. J. Miras,.!. II. Allen .
J. C. LEE, President
P. E. Gibson, Sec. and Treas.
FARMERS, MERCHANTS, BUILDERS,
If you are going to build, remodel or repair,
we invile your inquiries.
COMPLETE HOUSE BILLS A SPECIALTY. .
We manufacture and deal in doors, sash, blinds
stairs, interior trim, store fronts and fixtures,
pews, pulpits, etc., rough and dressed lumber,
lath, pine and cypress shingles, Mooring, ceiling
~ and siding. ~~
Distributing agents for Flintkote roofing
Estimates cheerfully and carefully mane.'
Woodard Lumber Co.
Corner Roberts and Dugas Streets.
Our Motto: SSS
Plant Oats and Help Solve
the Cotton Problem
We have BEST of all Varieties:
Your order or inquiry will
have our best attention.
J SI E
See Charlie Maw AUGUSTA, GA.
Medical College of the State of South Carolina
Charleston, South Carolina
Departments cf Medicine 8nd Fhsiir?cy,
Cwued ard Controlled by the State,
seth Swsion Citrs Cutter let, ISM. Closes Jtne 3rd, 1625
Fine New Building resdy for occupancy Crtober 1st, 3914. Advan
tageously located opposite Roper Hospital, one of the lsrgest Hospitals
in the South, where abundant clinical material is offered, con
tains 218 beds. , "
Practical work for Senior Students in Medicine'and Pharmacy a
Large and well-equipped Laboratories in both Schools.
Department of Physiology and Emtiyolcgy in affiliation with the
Nine full time teachers in Laboratory Branches
Six graduated appointments each year in medicine.
For catalog address:
OSCAR W. SCHLEETER, Registrar, Charleston, S. C.