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"Pick-Me-Up" Preserving in a Kitchenette
tiy EDITH KENYON SMALL wonder that the average New Yori: kitchenetter, with "back home" memories of huge preserving kettles, idle by their hugeness for the major part of the year, and ?Te bushel? of peaches as the minimum quan ,'j.y f0r "putting up" a year's supply of peaches inerely? surrendered long ago to canning fac? tories without a shred of argument, against ?fiat expensive policy. Or that, reading to-day i ?fanning outfits" for which there is not room ?nough in a kitchenette for active service or storing, she surrenders again to a dependency 0 factory sweet?. Bat there is a way in which fruits can be put ap, easily, casually and with artistry, without uore equipment than the average kitchenette iffords, even to the containers for the fruit. It is g system based not on quarts of fruit and Jays of work, but on gills, stray boxes of ber? ries and half dozens of larger fruits picked up ? cheaply a:* one may find them these days, and on stray fragments of timi>. Equipment and Containers Follows the only necessary equipment: A two-quart enamel or aluminum stewing pan; a bowl, fine porcelain or earthenware; a pur?e sieve; ? spoon, your best silver one pref? erably; one burner of small gas range or an electric unit: a cake of paraffin, preferably in i ?nail tin coffee pot for ease in pouring; three or four containers, as cunningly shaped ?maybe chosen. Now, ir?iese containers are salvage purely; small cold-cream jars, bottles in which come mayonnaise dressing, jars for anchovy paste, dried beef containers, earthenware custard cups, or small earthen bowls picked up at the 5 and 10 cent stores if one must buy them; anything that is glass or glazed earthenware, with or without lids; anything that is small, from an eighth to a quarter pint, enough for breakfast marmalade or dessert with cake or cheese. How to Dolt And now for the method of making these "pick-me-up*' preserves, sealed in lidJess jars, with paraffin for their covering. They must be thick jams and fruit pastes, otherwise their juices are likely to seep through the paraffin and spoil. The berries are put on the fire >in the saucepan, with perhaps a teaspoonful or two of cold water to start the juices, and are brought to a boil of two or three minutes. They are turned into the sieve, over the bowl, and worked through it, to remove the seeds, which insures their firm consistency. The pulp and juice is then measured and returned to the stew pan, with one-half to three-quarters of its measure of sugar. Cook quickly, stirring to prevent burning, until it is a thick marmalade. It is then turned into the containers, which Bhould be gcalded previously and covered with melted paraffin when cooled. The little jars, particularly if they are opaque, should be labelled, and if bright-colored crepe or tissue paper be tied compactly over their tops with gold or silver cord their ex? teriors are as decorative as their contents are delicious, and they make a graceful Christmas or birthday remembrance or a tidbit for the invalid's tray. Delectable Marmalade One box of berries will fill three or four of these small containers, and the whole operation is over before the charm of it wanes. Three or four jars of superlative raspberry marma? lade, with a minimum expenditure of money, time and strength. Strawberries, raspberries, red and black; blackberries, currants, gooseberries, may all be turned into marmalade and these small con? tainers with dispatch. Apricots may be seed? ed, put through the sieve and cookec? down into a marvellous apricot paste. Peaches may be turned into sublimated "butter'' with the addi? tion of a little cinnamon and, if one gTows reck? less, a few almonds blanched and shared into strips and cooked with the fruit. Plums, damsons, greengages and the like are better if they are merely seeded and cooked down with their skins, which, with most varieties, dissolve into bits. Orapet likewise should have their skins removed and saved; then after the pulp and seeds have been soft? ened by a few minutes' cooking, they should be put through the sieve, the skins added and put back over the fire for final cooking. A delicious pear conserve may be made for this sort of "minute" preserving by peeling half a dozen or a dozen pears and cutting them into bits, adding to them the juice of a lime or a lemon to aid in the jellying process, and cook? ing them into a thick patte. Bits of preserved ginger may be added to the pears. Or a box of cherries may be seeded and cooked down with their skins into ? thick po?te sufficient for three or four small jars. One of the most inexpensive and good mar? malades is quince. If a little more trouble be taken one can almost double the quantity of marmalade from a given amount of fruit and add to its goodness. If the peel and corings of three apples and three quinces be cooked in enough cold water to cover well, put through the sieve, and this added to the pulp of the apples and quinces, almost one quart of fine flavored quince marmalade will result. "Grapefruit, Orange and Lemon," With Variations A most encouraging recipe to work with In this sort of simple home preserving, particu? larly if one is fond of breakfast marmalades, is thft famous formula of "one grapefruit, one orange, one lemon." These are washed, their seeds removed and the bitter core of the grape? fruit taken out. The juice is squeezed out and th? pulp and skins put through a grinder?alas for that kitchenette which has none! Other? wise they can be laboriously, but with good re? sults, cut into small, very small, bits. The pulp and juice are measured?about three cupsful is the quota. Three times the quantity of water is added and it is put away overnight. In the morning this is put on to boil for fifteen min? utes. After cooling the sugar is added, cup for cup, and the mixture boiled down to the jelly? ing point. The variations on this recipe are many end joyous. To one quart of the mixture may fce added a few slices of pineapple, canned er fresh, cooked, cut into small bits, and a mui malade distinctively flavored results. To an? other portion may lie added a few spoonfuls o? preserved strawberries and pineapple. To an other portion a cup or half a cup of seede? raisins will give an entirely different flavor, anj to another bits of preserved ginger or pre? served kumquats may be added. A Joyous Glance Backward and Forward And when at the end of the coming fall she surveys her rows on rows of preserve jars, tall and squat, thick and slender, glass through which small herring or anchovies were wont to peer and earthenware cast by the unimagi? native for mere baked custards, all of them capped securely with their seals of paraffin, and those topped with gay squares of colored paper, tightly tied down with tinsel cord, and alluringly labelled, she will wonder how the "back home" memories of huge kettles, hot stoves, bushels of fruit and barrels of sugar, with all the attendant horrors of burning sugar and universal stickiness, ever deterred her from the charming pastime of city kitchenette "pick me-up" preserving. Care in Cooking Vegetables By VIRGINIA CARTER LEE J UXURIATING, as the housewife now is, | in plenty of fresh vegetables, she should *"*^ understand just how to prepare and ?ok them to the best advantage. A dish of deliriously cooked beans or peas, delicately sea? soned with salt, pepper and plenty of but? ler or oleo, will, with good homemade bread and butter (any of the war breads should be riven preference), almost furnish a meal in ittelf. hit how long to cook fresh green vegetables a very hard to determine, for if gathered 'hen they should be, while they are young and :ender, far less time will be required than if Ihoy?reold; and those gathered freshly from the Vines will,take less time than those that are somewhat wilted. If they are purchased at the market place them immediately in cold water as soon as you receive them, and be sure that the stem endb are immer.-ed. This will revive them wonderfully, o:. the same principle that you put flowers in cold water. Peas and beans may be.a little harder to shell and string when they are wet, but the cooked vegetables will core than repay you. To properly prepare string beans, a small paring should be made down each side of tho ?od, as the ordinary way of removing the firings is not always satisfactory unlesa the 5etns are young. Although this paring proc <? i? more trouble, it does away with the possibility of strings, which completely spoil hors! Doors! Boors ! By MARY GRAHAM BONNER HAVE you ever thought of all that can be done by taking off the doors in an apartment? Not the front door, for r?oers are almost as willing to enter in a dig ^ 'fay and ?Jo their work like perfect gen ""??n as they are to come in surreptitiously ?? we way of the fire escape; nor would one **? taking off the kitchen door; the place * *e kitchen odors should be the kitchen, ^* 4 door keeps them within the sacred por ?aof the culinary department. -??. mere are a number of other doors in ^!mau apartment that are quite unneces f7 and take up a great deal of room. One *P?rticular of four rooms comes to mind. A ?g h*d ?pent his bachelor days in it, and "*n he married he decided that it was no ?JJjfaf his wiffi to live in; but she thought ""??inly, and these are some of the things ?HMtoit: it? ? P'a:C J? a l/Cfiroom door leading into ?JO ?pace which the agent had the audacity *" shall are now soft portieres, and in the ! T lhil ?Peri <Joor U8e'-1 to need stands ?g? table with a shaded lamp upon it. hi? ?am? "hall" had another ?ioor which ^?h ?? ?th,rr way ir,to the livinK TOom? door? couldn't have nwung the ?ame way ?J? colisi?n. And this -loor, too, was t^. ' a little more breathing space ob Shi8"'3 * i''"ykcaK'? P1jt against the wall. **j*i another door leading fr?vrn the living w the "entrance* was dispensed with, HiVV^'14 '''?l!',-r where it swung stands an y f,r' '?^'*'re is more r<*ira for sitting Nfewn* ari^ fctan'l>niC >n ^J* living room Mi *?'vl?J, lib: a T"m- K**"7? H wa* a lita? ^?7***"* **><! &*>? leading from % a? 'lit ' V*i*on ?vTls, which to the major %,' u* 1? not hfrnwdike. Now eartialn* of ta|Jr^ *? dining room and living rwjm aro q. -? ytt at th?s name time gW? an atmo - '? spafdousnefts. ^* of ?ri apartment full of hole?. Just ^ "l?u-|f;usfiM.-, . n th% taklna oil of a few d?xrr? a hom? ^^ ??m ?can b? wtthiwt -??w teyta*. ?**m4 ao4 coneeatrato on tbe aaving of ** ?rw? will be aatonkfced to tad haw them, no matter how carefully they are after? ward cooked. Peas will be found infinitely more delicate if the pods are first carefully washed and then cooked in boiling water for ten minutes, after which the pods may be removed and the peas cooked in the same water. A teaspoon ful of sugar may be added to the- boiling water if the peas are not very young and naturally sweet, and if the flavor of mint is liked two or three mint leaves may be used. Most green vege? tables should be cooked in a small quantity of water, so that it is almost boiled away when the vegetable is cooked. Never cover the sauce? pan while cooking; this preserves the color. The proportion of salt is one teaspoonful to each generous quart of water. Glazed Onions Glazed onions will doubtless prove a novelty to many housewives, and cooked in this way they are delicious, although slightly more trou? blesome to prepare. Peel eight medium-sized white onions, soak them for an hour in cold water, changing the water twice, and drain on a sieve. Put three tablespoonsful of shoz-ten ing in a saucepan, add one teaspoonful of brown sugar, sufficient strained and seasoned stock to half cover the vegetables and simmer gently until they are tender. Arrange them in the saucepan so that they will just touch each other. Lift out carefully into a baking pan, piace a bit of beef extract on top of each onion and place in a hot oven for five minutes. When the extract melts and forms a rich glaze over the onions they are ready to serve. These are delicious with roast duck or cold sliced mut? ton. Bavarian Cabbage Put two tablespoonsful of shortening into a saucepan (pork fat preferred), and when melt? ed add half a head of young cabbage (cut fine and with the stalk removed), half a cupful of vinegar, half <a cupful of water, half a tea? spoonful each of salt and brown sugar and paprika to taste. Cook uncovered until the cabbage is tender and the liquid almost ab? sorbed. String Beans, Spanish Style Remove the strings from one pound of green string beans and chop fine. Put one table spoonful of shortening in a frying pan, add half a minced white onion and two slices of chopped green pepper. Let onion and pepper cook without browning until softened and add two small ripe tomatoes cut fine, one quart of cold water, the chopped beans and salt and extra pepper to taste. Cook until the beans are tender, thicken by the addition of a little browned flour mixed with cold water, and when it boils again serve hot in small potato cases, made from mashed potatoes, brushed over with melted shortening and browned in a hot oven. This dish may also be served as the principal course for the home luncheon. Tomato*?? St. Jstcquas Remove a round piece from the stem end of four small tomatoes and scrape out the seed portions. Season inside with salt and paprika. Peel three-quarters of a cupful of mushroom caps, and, if large, break in small pieces. Saut? in a little melted oleo, stir into half a cupful of cream sauce, and add a bit of minced parsley and salt and paprika to suit the individual taste. Fill the mixture into the tomatoes, place each in an individual baking dish, sprinkle with grated cheese and bake about twelve min? utes. Serve in the baking dishes. Fried Eggplant With Tartar? Sauce Peel and cut into slices. Place on a dish, sprinkling each with salt and paprika; then place a heavy weight on top of the pieces and allow them to stand for one hour. This will extract any bitter taste and make them easier to fry. Dry carefully, dip each slice in beaten egg, then in seasoned commeal and fry in hot fat to a rich brown. Drain for a moment on brown peper and serve with a tartare sauce. I Alien but Friendly Recipes By JEANNETTE YOUNG NORTON VARIETY is the spice of culinary life, and every cook likes to experiment with new recipes. Perhaps the new ones may not be as good as her well liked old one?, but the instinct to pioneer is still alive in most of us, and we are willing to take a chance at least once. Clam Shortcake Steam open three dozen round clams and drain off the liquor. Have ready a good cream sauce, not too thick and well seasoned. Put the clamB into it and set aside to keep hot. Bake six large tea biscuit (using one and a half cups of barley flour to one cup of rice), break them open, butter generously and lay them up with the clam mixture shortcake fashion. Hot Cheese Sandwiches Butter thinly barley bread rounds and sprin kle thickly with grated sharp cheese, dust with paprika and salt and lay up sandwich fashion. Place on a hot buttered fireproof platter and leave in the open until the sandwiches are toast? ed a light brown. Have ready a good cream sauce, to which add a quarter cupful of grated cheese, turn over the sandwiches and serve immediately. Spindled Scallops Melt a half cup of bacon fat and add to it a little red pepper, a half teaspoonful of curry powder and the juice of an onion. Drain and dry as many scallops as are needed, dip them into the bacon and slip them onto a skewer, six or eight on each, according to size; then broil them, basting often with the fat. When brown drain and serve hot. Popcorn Fritte?? Run a 10-cent bag of fresh popcorn through the meat grinder; then add three-quarters of a cup of finely chopped black walnut meats and a half cup of honey; beat all into a plain fritter batter, fry and drain; serve in a napkin with a maple and nut hoi sauce in the sauce boat. Lamb de Menthe Chop fine enough cold cooked lamb to maKe two cupsful; season with pepper, salt, juice of an onion and a heaping tablespoonful of chopped capers. Dissolve a heaping table spoonful of gelatine powder in a little cold water, add some chopped spinach and a cup of boiling water; let stand until melted and col? ored, then strain into a cup of good mint sauce; add a little freshly chopped mint and the meat and put in a mould. When set slice and serve with mint or mayonnaise sauce. Fisherman's Salad Flake enough cold boiled fish to make two cups (canned fish may be used if more con? venient), add four cold boiled potatoes cut fine, a cup of finely chopped cabbage, a table spoon of capers, a minced pepper and a hard boiled egg put through the rieer. Dress with a heavy French dressing to which the juice of an onion has been added. Serve in lettuce leaves attractively garnished. Your Roll of Adhesive Plaster By EMMA GARY WALLACE ONCE upon a time a plaster meant a sticky, resinous chunk, which had to be melted over heat and spread upon cloth. If it wasn't clapped upon the cut or wound at just the right minute it wouldn't stick, and if you put it on too soon it burned. Usually the hot melted plaster dropped just when you didn't want it. No wonder that plasters went out of fashion for a time! They were such a nuisance. They were, however, too useful to stay in the background indefinitely, and much money and time were spent to improve them. To-day plaster making has become an art, and what is known as surgeon's adhesive plaster is in common, everyday use, because it is so convenient, inexpensive and adaptablo to numberless purposes. The Art of Plaster Making The very finest grade of rubber is kneaded and purified by mechanical and chemical proc? esses and finally mixed by means of great machines with suitable antiseptics. Some anti? septics are not suitable, for they are of an irritating nature. Zinc oxido is non-irritat? ing and soothing, and is commonly used blended with the India rubber. When the mass is just at the right consist? ency another machino spreads it upon steril? ized cloth. Great rollers pass over it and press it out to uniform thickness. The broad, cloth-backed pieces aro now stretched upon long tables and by mean? of sharp knives aro cut into strips of tho required widths. Those are wound upon tin ?pools, wrapped in paraf? fin paper, then slipped into neat pasteboard or tin boxes to protect them further. It has taken a great deal of skill and experiment to learn Just how much of each ingredient to use in order that the plaster will pull readily off the spool and yet adhere firmly to any surface to which it may be applied. The Science of Platter Using Every well-regulated home should have at leaat one spool of thin planter on hand for tmall emergencies. .Whan It-1? wanted it is wanted urgently, as a rule. If there is a cut, an abrasion of the skin, or a corn has been foolishly trimmed too closely, the wound should be thoroughly cleansed first, then protected with a fresh piece of adhesive plaster. As healing takes place from the bottom of a wound up, this gives a chance for nature to r?o some nice repair work without surface in? fection. Warm water will soften the plaster so it can be removed, or it enn be easily taken off by wetting the edges with alcohol, ether, or gasolene and continuing to moisten tha plaster as the surface rolls up. Another sim pie way is to soak the back of the plaster with oil, which destroys its surface adhesiveness. It is often necessary to remove a dressing of this kind very gently so as not to tear apait the tender formation of new flesh. If it is not advisable to put the adhesive plaster directly upon the wound, as in the case of a burn or a ragged cut, the proper dressing may be applied first, covered with absorbent cotton or gauze, and fastened in place with strips of adhesive reaching clear across. It is very important to protect a wound of any kind properly, as many a case 77/7; ?RI RU NE CO-OPERATIVE CONSUMERS9 CLUBS (U. S. Food Administration License G-67333) Telephone Morningside 7795 to Place Crders Professional housekeeping should begin with businesslike buying. Do you telephone| j your orders and baso them on whim? Or do you buy to the best advantage, basing your pur-j chases on tho day's market? Cooperative club buying means getting the advantage of lower' prices by buying in semi-wholesalo quantities. Try it. The following staples may be bought at a savjng of from 4 to 8 cents a pound or a dozen: High grade eggs, candled for quality, at wholesale cost plus 3 cents a dozen (prob? ably SI cents). Highest grade print butter, SI cents a pound. Dried lima brans, In five pound packages, 15 cents a pound; pink beans, to be used Instead of navy beans, II cents. In twenty-five pound packages, large prunes at IS, small ones at 12 cents. _j of blood poisoning has resulted from infection of an open surface. In the case of a twisted or wrenched ankle where a bandage gives support and comfort the application ot adhesive plaster as a rein? forcement of the weakened ligaments is very helpful. Aside from surgical "First Aid" and the countless uses to which this useful material may be put, there are a great number of household uses for adhesive plaster. Unorthodox Household Uses For the Plaster Spool If your pumps are to$ large and slip at the heel, just put a strip across the back and they will stay in place nicely. When your rubbers begin to break repair them on the inside witn plaster cut to fit. If the children lose their rubbers at school, write their names with blacK ink on strips of the clinging material and put these strips inside the top of the rubber at the back. In the same way labels can be made for bottles and cans. They are easy to put on and to take off. If the garden hose, the rub? ber tube of your bath spray, or your hot water bag shows a crack or a small break, mend it with adhesive. In the case of the hose wind it around several times. A cracked broom, carpet sweeper, or um? brella handle can be repaired with this first aid to the injured. In the same way the handles of golf sticks, baseball bats, flagstaffs and frayed whip handles may be given a new lease on life. If your sheet music is torn or the window shade needs repairing, or there is a cracked pane of glass in the barn or a rear window, apply a strip or patch of suitable size. If your boots or shoes squeak annoyingly it may b? because the leather surface of the insole is not rigid, and it rubs. Replace it with an in? sole of the plaster cut from a wide roll. When the steels of a corset begin to punch through at the top, it is only a moment's work to put on a neat and substantial patch. When a room is to be fumigated all cracks may be sealed with strips of the material. Other uses will suggest themselves to the re?onreefnl, for adhesiva piaster is sur? to be ? friend to need? Hanging the Pictures By ELIZABETH PORTER WYCKOFF WHEN you have laid your rug, placed, your chairs, and your wallpaper is just right, look out that you don't spoil your room by hanging the pictures badly. So many beautiful rooms are absolutely spoiled by bad hanging of good pictures. Try to keep either the lower line of The frame? or the upper line of the pictures approxi? mately on a level all around the room. A much better effect is obtained in this way than by considering each wall separately. Above all, in the dining room, living room? or any other place where people usually are seated, do not have your pictures so that they aro too high to look at comfortably across the room from a chair. In a reception hall or passageway, if you must have pictures, they should be at the height of the average person's eyes when he is standing. But if you have so many that in order to use them all some would have to be "skied" put some away. You can bring them out later and change. There is no commoner mistake than to feel that all wall spaces, even over doors and grand pianos, must be filled. Wall decoration is not like filling a postcard album. Use your blank spaces to rest the eye and direct it to the really interesting picture spots. After you have your pictures hung go an4 sit in every chair in the room and see how every wall looks from every angle. You are being inhospitable if the room is charming from the table at which you yourself habitu? ally serve your tea and less interesting from the places where your guests will sit. People nowadays do not mix the different kinds of pictures as they did a few years ago. You will find that by grouping your foreign photographs in one hallway, your etching? and Japanese prints in another room, your single oil. painting or? two all by themselves, your pictures will every one of them gain enormous? ly. This is not separating things, as you filo your correspondence for the sako of mere tidi? ness. It is done because a rich, deeply colored oil painting, for example, will kill the loveliest pencil sketch or etching in the world. In other words, keep your mediums mere or lesa together-?heavy effect? fa? fiftt JWtfflfc lifilrtM tftushea in another . . '