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B t 4 :1 ' . " r - PAGE TWO THE EVENING CALEDONIAN, FRIDA Y, JULY 25, 1919 Things Yqu Should Know SHOPPNIG HINTS mummia ? y CHI m - t. T. ; e BABY BEETS, CARROTS Ificìent to cover tops, and process HOME-CANNED, EXCELLENT ' minutes. 90 HURRY STRING BEANS FROM THE FIELD TO THE CAN Sclcct small, tender wux or green Wish. smino, mrefullv and bcans for canning purposes. . Beans For canning, select small tender Use only small beets of a variety cairota not more than 1 1-2 inches in which has a deep red color through- diameter dut when cooked.' Onc of the best steam or boil until three-fourths cook- i which bave grown within the pod to varieties of beets for canning is the'cci. Slice, dice or cut tiie carrots into ttnv size ai'e diflicult to cun and the Detroit. Sort the beets, cut o(F ali ' longths of the can. For quart jars ' resultili;; product is not as satisfac but an indi or two of roots and lcav-1 add one level teaspoon of salt and ! t'y onc from younger beans. The es, put uniform sizes together and cover with boiling water. Follow the ' sconci- the bcans are in the jar after steam for 20 minutes or boil until Lame procedure as for beets and prò! threc-fourths cooked to loosen the Ccss one hour. United States Dc- parement of Agriculture. BENEFITS FROM FRUITS. skins. Do not allow cold water to t,ouch the beets after they bave been boilcd as sometimes is causes them to lose color. Beets which averagc j : i. u. !.. ! v..e ine. il aia munsi- may oe uunuu Fru;ts are ajSQ important in and packed whole in jars which have ! the chik,,s dict Th supp,y mM been stcrilizcd 15 mmutes. Those ad(, and th are important for niore than two inches in diameter : thch. flav for thch. axative cffQct should bc cut in slices. Cover the! and nQ (,oubt for other rcasons This beets in the can with c cai- hot water. ' laxative cfTect is well rccognizcd ju i ... ui U1 uiu jiiusiiuu nuuui- the nencral use of tlie canning. Remove bubbles with a flexible pad- rìle and put rubber, which has been Éoaked in a solution nuide frani one tablespoon soda and onc quart water, in' place. Adjust the top, which has been boiled 15 minute?, and screw until half tight, if it is a screw top jar. With t!rj glass top jars, one bail is adjuslcd ar.d the other loft free un til the process ' is finished. If steam pressure canner is uscd, pro cess jars one hour at 5 pounds pres sure. With a commercial hot water canner or home-made one in which a wash boiler or lard can is used to use ot prunes, orango juice, and apples. Fruits, like the vegetables, have minerai elements which the body requires. Serve I fruits in some forni at least once a day. In general, follow the sanie rulo I as for vegetables in deciding in w'uit torni they should bc served. Fruit juices and the pulp of cooked fruit, baked apples and pears, and stewed prunes, for exaniplc, are saf cst for children. Whothcr the skins are given depcnds partly on the ago and health of the child and partly on the way fruit is prepared. If the !;kins are vcry tender, they are not likcly to cause troublc, nxcept with verv young children. When appRs piocess me jars, piace tue jars on a and pcars aro baked the skins can be false bottoni of wood, with water suf- ' made tender by frequent basting. Fra SI Jars 2 Qts., 1 Qts., Tints Onc-half Pinls "Fits-Em-All" Rings Kold Fiosso Rubbcrs SOMETHING BRAND NEW The New Victoiy Fruit Jar In a Class By Itself Every Fruit Jar manufactured up to the present time has been esscntially of the sanie construction. The Victory is differcnt. It has been manufactured along lines suggested by Domcstic Science and Canning School Tcachcrs, simply having in mind Utility and EfTicicncy with cost as a sccond ary considcration. Every detail of the jar is perfection itself with pure tiffany glass uscd in its construction. The wide mouth, the straight, nccklcss cylinder Wall, the heavy lid, the pure Kold Process rubber ring and the twin lock fastencr, are ali disti nctly new and the best that money can buy. WATCII OUR WINDOW DISPLAY A. HL GLEASON & CO. "The Service Grocery Store" picking, the better the flavor, and the more uncertain they are to keep. Wash, stiing und cut oif the ends of the beans. WhoJe bcans may be can ned or they may , be cut in short lengths. Those cut diagonally are at tractive in appearance. Place the bcans in a wire sieve or in checsecloth and blandi (scald) in hot water or live steam for 5 minutes or until the pod w!ll bend without 1 breaking. On rcmoval, drain web ,and pack iato hot jars which have been boiled for 15 minutes. On the jars place rubbcrs which have been boiled in a solution of 1 tablespoon of soda to 1 quart of water. Cover beans With a hot brine iliade from 5 lcvcl tablcspoons of salt to -1 quarts of boiling water. l'ut on top which has ' been boiled 15 minutes With glass-top jars put one wire bail in position. Makc screw tops about half tight. Processing bcanj umici stcain pressure is recomniended Quart jais should be proecssed 45 minutes under pressure of 10 pounds ìth a hot-water canner or with a nomc-maue canner, matle out ol a wash boiler or lard can, process the jars two liours if the one-peiiod prò cedure is used. Makc sure the water 1 is boiling before starting to count time. When boiled, tighten the cov era and cool. If the intermittcnt boiling proced ure is uscd, boil for 45 minutes or three successive days. Before each boiling loosen the coverà. Tighten coverà after cadi boiling.' When the processing is finished lift the jar from the canner. Cool in a spot free from dràfts, test and store. In event of leakagc when jar is tested remove rubber, put on new, wct, boilcd one and process 15 minutes more. One of the best varieties of bean.- for cannimi is the Itefugee. United States Department of Agriculture LET FRESI! FRUIT FORM BASE OF DESSERTS DURING SUMMER Dcsseits Compoixd Entircly or Largcly of Fruit Are Quickly Made and. Are More Appcti-bg in Suinmcr than Ilcavy Swcct Dishes; Kccipcs for Some Good Summcr Desserts Whole apples with the cores remov cd may ,bc cooked in the sanie way. The hole loft after the core has The Hindys end the Lotus. The IIIimI'IS 'ninpnre Tinlin tr the lottis, tlie pcliils repri'senting Centrili India nini the surroiindiiig Icmvcs tlie (livlslnns df the conni ry. Tlie des-i'.'t Is unirli usi'd in cnstcrn tempie! un' nrchltoelure generally, and tlu- pliur ls cultlviiti'd In public gnnlens. A Iiond In the Tn.l ganlclis at Agni hoìih pure lo! US Hossnins. Korcanb Vell Advanced. Tir! Korcrms un imifli suporlor to botli Japiincsc :md filinosi. In culture of liciirt und In iiientiillty. They are progressive on e cisi furtive lines; In economie they qual Ainericn, nnd llieii- spirllu:'.j side is v"ll liahineed, bolli incn '.viiiiien l.eing enger for knowledge on ethleal lines. They nrc retleent unti relined in tlielr nioral na ture. Chicago Daily News. (Sjiecial Information Service, U. S. Department of Agriculture) With fresh fruit in plenty the to remove the fuzz, and cook whole housekccper's problem of what to J without removing the stones. Add serve for dessert should not prove a little water and cook until the diflicult. She can take a vacation peaches are somewhat tender. Split from dessert making and at the sanie add 1 tablespoon of corn sirup and time serve her family with delicious bake in the oven, or add 1 teaspoon refresliing desserts. Make the most of sugar for each half peach. of the fresh fruit while it is in sea- ! BAKED APPLES son. Ali ripe fruit contains sugar and by using it the craving for sweets can be satislied without using much cane sugar. Tlie family will be better off I been removcd may be filled with rais- What better dessert is needed than ; ms and nuts if desired. SNOW PUDDING This dessert is very atractive for a summcr day. 3 tablespoons gelatili 2 tablespoons cold water I cup boiling water Pinch salt 1 cup con sirup Vi cup lemon juice 3 'egg whitea .1 cup cocoahut Softcn the gelatin in the cold wat er. Let it stand ten minutes. Add a slice of cold watermelon or a half of a delicious cantaloupe? It is mere custom that makes people feel that a bowl of fresh fruit pears, peaches, or plums are not as good served in Jieir native state for dinner as they are for breakfast. A return to sim pler desserts would be of advantagc iioth freni a dietitic and economie itandpoint. L'ut a voice protests, "we grow tir .'(1 of fresa fruit day after day." For the persoti who wishes a changc from CANNING AS UNCLE SAM WOULD DO IT Evcning Calcdonian Has Secured Latcst Repoi ts ' of 1919 Dryiiiff and Canning Series . The Evening Caledonian ' has secured for its readers the 1919 Canning and Drying Series of the United States Department of Agriculture. These reports are the latest investigatiòns and experhnents and tests of an army of cxr crts in this. country and abroad. The series is a wondcrful study . for the hoùsewife'who wants to get the best results from her canning. STOP WINTER WORRIES, PUT UP SOME BERRIES v ; 1 l, ' vi li il ' ' , T " "'ll'l 1 fl$M! ZA il' il The following directions may be used with dcwberries, blackberries, Logan blackberries, raspberries, strawberries and currants. The bet ter the condition of the fruit the fincr the quality of the canned pro duct. Bcrries should be gathered and kcjit only in shallow baskets or ves- ' sels. They become bruisca and 1 crushed if too many are in oi.c con tainer. Only sound, uniformly ripe bcrries shoud be canned. Sort the berries carcfully. Wash by placing them in a colander and pour ing water over them. Pack as closely as possible without crushing, in a jar which has been boiled for 15 minu tes. When the jar is fui of fruit, fili with a sirup mafie as sweet as the in dividuai tasto desircs. Sirups vary from 2 cups of sugar in 4 quarts of water to 13 cups of sugar in 4 quarts of water. A richcr color and flavor will bc obtained by using berry juice instead of water in making the sirup. Remove the rubber from the hot soda solution in which it has been soaked (1 tablespoon of cooking soda to 1 quart of hot water) and put on iar. Put top, which has been boiled, in place. Partially screw on screw tops, and with glass tops, put onc bail in position. Place jars on the false bottoni of wood in a commercial hot water bath canner or in a wash boiler or lard can. Ilave su'ficient water to cover the iars, or if the cover fìts tightly on the vesso! for boiling the jars, water to .the ...'ilioulders: of the jars, will bo sufficicnt. r Boil pint jars 10 ( minutes and quart jars 12 minutes. Remove jars, tighten covers and place upside down (excep. va'cuum-type jars) in a place free from draft3 t test for leaks. If a jar leaks remoye rubber, put a new wct one in position and boil jar 15 minutes more. . Store in a cool, dark, dry place. United States Department of Agriculture. VEGETABLES AND FRUITS ' FREE Wiring CLOSES AUGUST 1 st OUR SPECIAL FREE RANGE WIRING OFFER Closes August lst and we must have your order in hand before that date in order to give you the benefit of it. The Acorn Electric Range has advanced 20 per cent in price since July lst, but we are stili offering them at. the old prices and shall con tinue to do so until our present sup ply is sold. DON'T DELAY ORDER NOW Open Evenings Till August 1 SNAP! THE IIEAT IS ON The coils are glowing red. The minute the cooking is finished the beat is od' and the expense stopped. THE MODERN WAY Ali of the grime, ali of the fuss and bother and dangers, are done away with. Cooking electrically becomes daintly interesting. fresh fruit, the following desserts boiling water, cool, mav nlease. Thev are casilv made : Lct it stand until iirm. and as easily digested two good points during the hot season. They may be used to alternate with the dessert of uncooked fruit. BAKED PEARS Select finn pears, halve and remove the sceds. Put in a baking pan with a little water, cover, and sminici- over a low fi a me until partially tend er. Add 1 tablespoonful of corn sir up or 1 teaspoon ot sugar to each ncar half and transfer the dish to the oven, allowing the pears to bake slowly until tender. A piece of ginger root may be cooked with the pears in the sirup if the flavor is desired. Pears baked in this way, cooked down until the sirup is very thick, are delicious served with a cornstarch moki. This may be sweetcned with sirup also. BAKED PEACHES Select firm peaches, wash carcfully add cocoanut. ' The cocoanut ( may be omitted if desired. Serve : with cream or with a very thin cus- ! fard. BAKED BANANAS I Baked bananas served with raisin I sauce make a good desert. Select fimi I bnanas. Kniove the skins and split , lcngthwisc. Place in a pan and coatj over with corn sirup. Bake until the . bananas are soft. Serve hot with a raisin sauce made as follows: i 1 tablespoon buttcr 2 tablespoons cornstarch 1 cup boiling water 1 teaspoon vanilla. 2 tablespoons sugar cup seedless raisins li teaspoon salt. "Mix the cornstarch with a little except the vammi, waicn snouut no idded just before scrving. Cook 15 Tiinutes. VEGETABLES NEED CLEANING i GET RID 0F CABBAGE W0RMS , No heat wasted you may place your hand beside a burner when it is under full heat. Practically no heat radiation. v Some men, some books, some things never lose their charm with the passing years. That is because they àre 'essentially right. That's why Electric Ranges are sudi a success. WIN STATE GAS & ELECTRIC CO. Wash ali vegetables with grcat care, whether , served raw or cooked. Scrub large vegetables, such as potatoes and carrots, with a brusii. Greens should bc washed leaf by leaf under running water, or in a large amount of water, until free from grit and visible dirt. In the bitter case any sand which clings to them is likely to sink. To prevent it from again getting on the vegetables lift them from the water instead of pouring the water off. Serve most vegetables when cooked as a separate dish, either steamed, boiled, baked or stewed. If the sup ply of fresh vegetables is not gencr ous, use with them the juice in which they are cooked, as far as possible, or put it into soups or stews. Experience has shown that vege-, tables, partfcularly green vegetables, are at their best when cooked until , tender, but not until completely wilt- . ed. ( ; Spinach requires from 20 to 30 minutes' cooking. Vegetables may be served either t quite simnly seasoned with salt or with a little milk, eretim, or butter, to riprove or vary tlié flavpr. ' be used to dress greens instead of buttcr. These simple niethods are better for children than complicated ones like fryin"- or scalloping. For he smallest children, chop fi vegetables as greens, and if the tougher portions of other vegetables, such as the skins of green peas, are found to disagree with a child, re move them by putting the cookèd ve getatile through a sieve. Do not give small children such vegetables as raw nadishes or Cucumbers, which might easily be swallowed in large pieces .U,..!,,,.,,. ,f,,.;.J,.,M .1 LMlJ.j,....,,,,,.,,......., .,UIJU Good Pian Is to Spray With Arsenate of Lead, Four Pounds to Fifty Gallona of Water. The Illustratimi shows the common wiil te cabbage butten'ly, which nearly everybody calls a "nilller." (The sketch Is Inrger than naturai size.) The butterlly lays eggs which batch out green cabbage-wornis that aro about nu lnch long. Where only a few cnbbage plants are grown band picking will get rid of the wornis Also, dustlng the plnuts with pyre thrura or hellebore is a good remedy, Some growers dust with hydrnted lime or dry road dust. A good remedy Cal'j-ze Eiri-erriy, Dettcr Known as a "Miller,',' lf to r.prny with arsenate ofiead, four pounds to lifty gallons of water. Whea lieada forra, uso pyrethrum or helle bore. Farm Journal. t Optimlstlo Thought. Tte deservedly loses hls own prop prty whó "nvpts thnt of anothv? NEEDED IN CHILD'S DIET Both vcgtables and fruits supply the body with iron, lime and other minerai matter. and some protein and ! body fuel as well as mild acids. They are particularly necessary in the etici, of children. They should be served1. at least once a day, as they help to' keep the bowels in good condition. Vegetables may be used as flavoring for soups and stews, may be added to milk or meat stews, or served with meat gravy. If.gravy is used, do not have it too fat nor make it with scorched fat. Young children may be given the voline- and tender Darts of celery and ! iettucer'a satisfactory way of serving I . . . . . - them being m torni oi sanawiciie. For this purpose salt slightly and chop or cut the celery into small picecs. Vji Powcrful NitroglycRrln.. TlioVrea'er pnif of tlie wofhVs out put of plycerin Is urwl for nltroglye crin, prcp.'inI by the action nf n mis ture of nitrlc nnd sulphuric ncids on glyrejin, which forins the chief !n grVdlont of mmy nindcrn high explo sives nnd sinokeless powders. usod for niilitnry, mining'niHl ngrleultnral pui poses. '; ' '.' ' The new nation-wide use that wTater has been enjoying since July 1 recently prompted a "bard of chemistry" connected with a famous Pittsburgh scientific institi! te, to divulgo why water is "soft." ' "While water' is abuhdantly distributed," he said, "it never occurs pure ih nature. Its nearest , approach to the pure state in nature is found in fresh rain water. In naturai waters, in lakes, rivers, wells and springs, there are always in solution in greater or lcsser quantities various sustances whose presence influences' the properties of water. The most com mon of these substances are carbon dioxide (a gas absorbed from the air) ; various salts òf sodium, such as sodium chloride, or common salt; calcium salts such as chalks and limestones, and compounds of iron, aluminum and magnesium. The quantity of these is what determines the 'hardness' of water. "The fewer there are of these, the softer the water. Since rain water is almost chemically pure, it is soft. "Commercially the greatest quantities of soft wTater are Used in the modem laundries. Practically every one'of these has a soft water plant, by which the impurities are artifically removed from ordinary water.' "This is done by the laundries because it makes it possible to wash clothes much cleaner and with less rubbing than is possible with common water. It is this fact which explains why the modem laundry , cau oten wasji clothes with less wear than in the '10 Centrar Street, Pfy St. Jòhnsbùry, Vt.