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TIIE EVENING CALEDONIAN, FRIDA Y, OCTOBER 3, 1919
Things You Should Know SHOPPNIG HINTS TRY COOKED CUCUMBERS, ' GOOD, CHEAP, "DIFFERENT" tÀGETOO j"" ' tM'' ..... . I t WHY WORRY? You must have a safe place in which to deposit your valuable papers and securities. You can readily think of sonie small article or paper the loss of which would mean more to you than the small amount you would pay us f or the rental of one of our Safe De posit boxes. ' Good Sized Boxes f or $3.00 a Year (less than a cent a day) and upwards, in the strong est steel-lined vault in Vermont. . Passumpsic Saving Bank St. Johnsbury, Vermont We Have: Pure Lard, . 33c a lb Compound, 27c a lb Potatoes, 38c a pk Sweet Potatoes, 8 Ibs. for 25c Light and Dark Karo A. H. GLEASON "The Service Grocery Store" PAGE and SHAW'S CANDIES Scottee, Marshmallow, Nut Assorted and Regular Packages Fresh and Fine BRIGHAM'S DRUG STORE Successorio Bingham's Drag Store St. Johnsbury, : : : : Vermont EXCLUSIVE DESIGNS IN LA VALLI ERE S If you want to secure a hand-made Lavalliere of unusUal charm, you should see our assortment. There's class and character in every design, when you buy a Lavalliere here you are buying the product and skill of the best artists the country affords. LURCH1N & LURCHIN The Quali ty Jewelers Eastern Avenue, St.. Johnsbury, Vermont Succulent Cucumbers are as Good Cooked as Raw; In Their Season They are Cheaper than Many Other Vegetables; Much Used by Foreign Cooks (Special Information Service, U. S. Department of Agriculture) Cucumbers, when in scason, are usually cheap much cheaper than corn, beans, or peas but the aver agc family grows tired of them serv ed raw and so by early fall coni paratively few are being eaten i 1 American homes. Not many Ameri can housekeepers know their possib'. lities as a cooked vegetable, but in other countries they are used in the sanie way as are eggplant, squash, and corn. They have a fiavor ali their own and afford a pleasant ch.vige in the diet. The following recipes have becn taken largely from foreign cookbock. and are favorites of housewives o other countries. They have been tost ed by United States Department of Agriculture home economics special ists. . Some day, when therc are more cucumbers on the vines tan can be used for pickles or in the usu ai salads, try one of these recipes. You may find that your family will like them baked, boiled, or fried as well as do the Swiss or the French. Garnish for Fish and Meats Peci and cut a large cucumber in pieces about 2 inches long. Scoop out one end. Fili with meat or fish sauce and use as garnish and serve one with each portion of meat. Tho sauce and cucumber, eaten with the meat, makes a good relish. BAKED CUCUMBERS Use solid cucumbers of the same size. Peci and cut lengthwise, sco"p ing out the inside carefully and ! cav ine the shell one-quarter to onc-haK inch in thickness. Tb four cucumb s uì;c: 1 cup brearl crumbs 1 tablespoon butter , 2 teaspoons salt 2 teaspoons onion, finely chopped Pepper The part of the cucumber scoopcd out If seeds are large, do not use the seedy part. Fili cucumbers, sprintile some buttered bread crumbs on top. Bake until tender, about 30 mini1. e.-; in moderate oven. madc as follows: 1 tablespoon butter 1 tablespoon flour 2-3 cup ridi milk Yolk of 2 eggs, well beatcn 1 teaspoon vinegar Salt and pepper Mix butter and flour in frying pan When . well blended, add mille and cook until rather thick . Pour over eggs yand vinegar. FRIED CUCUMBERS Peel and cut cucumbers in length wise slices. Roll in flour and fry in deep fat until golden brown. Serve very hot. AN, SALTED CUCUMBERS ONIONS 1 tablespoon butter or dripplugs 2 cucumbers 1 small onion Vi cup milk or cream Salt or pepper Fry onion in butter until golden brown, then add slieed cucuni' o-? and cook until tender. Ada cream or milk and season well with salt and pepper. CUCUMBER JELLY 6 cucumbers 1 pint water 1 tablespoon vinegar 1 ouncc gelatin 1 small onion 2 J;easpoons salt , U teaspoon pepper Pare cucumbers and cut in email pieces. Peel onion, slice, cover with boiling water, and cook with the cu cumbers until tender. Press Ihrough a sieve. Soak gelatin in 1-4 cup cold water for 5 minutes. Add 2 cup boiling water, stirring until dissolvcd, then add tò cucumbers and onicn and turn into mold. Serve with mayon naise dressing. , STEWED CUCUMBERS WrTII I SAUCE ! Slice cucumbers into pieces inch long and cook until tender , salted water. Serve hot with sa i an CUCUMBER SALAD DRESSING 1 cucumber, peeled and grated 1 cgg yolk Juice of one lemon 2 teaspoons prepared mustard 1 teaspoon salt 1-4 teaspoon pepper Beat egg yolk lightly, add to it the juice of the lemon. Add grated cu cumber, mustard, and scason to tasto, taste. This dressing is most. excellent for vcgetable salad, meat salad, and fish salad. POINTS TO KEEP IN M1ND PLANNING A MEAL Do not have too much heavy food at one meal. A heavy meal should not be followed by a heavy dessert, bui rather by a light one, and vice versa. Do not repeat the sanie fiavor h the same meal. Example; If yoj have tornato soup, do not have -matoes served in any other way fov that meal. Courses, or at least dishes served at the same meal, should contai :i with one another; a bland one, then a more highly flavored one; a hot one, then a cold one; a liquid one then a solid one. For example: A hot main course should be followrj by a fresh, crisp salad or a cold des sert; a highly flavored soup or bouil lon might be followed by a creamed di sh of some kind, or a bland meat, sudi as veal with peas. Many times sharp contrasts in tor ture are very desirablc ice cream and cake, tea and waters, checse and crackers, cranberry or acid fruit with fowl, apples with lamb, goosebevries with fowl. Do nbt repeat too often the same food prepared in the same way. For inatance, do not have mashed pota toes every day. Prepare them in some other way the second day, and so . The sanie food materials may be used more frequently if they are prepared in vaiious ways. ' PLUMS, CULTIVATED . OR WILD, MAY ' BE DRIED CIIEESE NOT HARD TO DIGEST ., Cheese is commonly regarded D3 àn appetizer and a seasoning for oth- j er foods, but it is also a very satis I factory substitute for meat. It is rich in protein and energy, and, con 1 trary to a prevailing impression, it is easily digested. Extensive ii- gestion experiments carried on by I the Department of Agriculture have ' demonstrated that more than 95 per i cent of the protein of cheese is di I gestible and 90 per cent of its energy is available. As compared with meat Ut has the advantage of being able to keep long in Storage and" contaius i much food in a small volume. A pound-of cheese supplies more than twice as much energy as a pound of fowl or round steak, and almost twice as much protein as the same amount of fowl or ham. Cheesè, therefore, is usually a cheaper food ! than meats. Many varicties of cultivated plums and various wild plums can be con verted into very acccptable dried pro duets. The best for this purpose are varicties of the Prunus domestica spocies. Gather the fruit when well ripened, but before it has. become soft, wash, cut into halves, and dry the fruit in a single layer with the stone cavitics up. This is to pi eve at the juice from " escaping when the plums begin to beat in the drier. Start the drying at 130 degrees and gradually incrcase it as the fruit be- comes wnnkled and lcathery. If dried in the sun, protect carefully from insects by muslin or mosquito nctting. At no time have the dricr hottcr than 175 degrees F. When the dried fruit can be twisted ni.d pressed without expelling any moi.---ture the drying process is completed. Place the dried produets in a wood en or pasteboard box and cover v;n a muslin cover to exclude inscets. Stir daily for ten days to two weeks, ta1: ing care to mix every addition of plums thoroughly with those alreacly in the box. When the aftercuring "s completed return to the drier or oven for a few minutes to destroy any eggs of inseets which may have beer: deposited during "'the drying pro- This method of treatment will p"n duce a rather dark-colored dried pro duct, but it is not advisable in the home to try to prevent this by blanching w,ith steam. The dark color in no way detraets from the4ìavoi or food value of the product. United States Department of Agriculture. This Paper Is Your Ally No Ads. After 11 Q'cloclc! OUR WANT ADS PAY PUMPKIN AND SQUASH ARE DRIED BY SAME METHOD Pumpkins used for drying may be of any variety, but the fimi, solid fleshed, deep-colored varieties will give a larger yield of a more highly flavored and conaequently more des irable product. Either summer squash or the late winter varieties of squash may be dried. In . any case the vegetables should bc maturo and in good condition for use freoh. The treatment given pumpkin and squash is identical. Cut the vege tables into strips 2 inches wide anJ peel. Remove the seeds and pass the strips through a rotary slicnr rrt to cut pieces one-half to five-e'ghtlis inch in thickness. They may be cut to this thickness with a knife. Di) the pieces immediately into boiling water or steam for three to six min- ,. . -, 1 . VÀ, y..-.... ,,,,u1n,Érr . i . I' Àj Éi w m U K Wav - tWÀ li K . Il ' Wtóbx - " yìv ' M'mé'vèì . til H i .1 aves Mgnteen Year in The Kitchen Any vorn out range burns at least live cents more in fuel every day than a new Glcnwood. That's putting- it small. 5 times 365 is $18.25. You see it doesnrt tako long to waste the cost of a new Glenwood, and the expense isn't ali, the chances are the old range is the "worry kind". They can be had for burninf- coal, wood or pns, with Powerful Hot Water Front for heating the kitchea boiler, or with Laro Endoscd Cop:x;r Rcscrvcir on the ri!:t end, (as shown above.) Dcn'i; try to keep (iougo Ithoai a Mcdcrn Glenwood s 'éttiÈ ira H. J. Goodrich, St. Johnsbury utes. The varieties vary so much as to the character of their flesh and the amount and aepth of their color that a little experime;iting is -.ìa-.-es-sary to teli just how long a timo is needed to complete the process. Iìe move the pieces as soon as they be come semi-transparent. If a commercial dryer is used, st; ri the drying at a temperature of ap proximately 135 degrees F and in crcase it gradually to 160 degrees n 3 the material dries. The tray should be looked over once or twice in order that any moist spots may be opned and dried. Pumpki.i or squash s-.l'ould not be dried until brittle. Tho ma terial is in proper condition for re moving from the evaporalor wh-.m the pieces have become leathery but show no moislure when cut iicross. United States Department of Agri-culture. New Coolidge Story Told by Judge Wcndell P. Stafford at Springfield In1 his address at Springfield on the evening of Sept. 23, Judge Wen dcll P. Stafford paid a notable tri bute tò Gov. Coolidge for bis stu-id in the Boston police strike and then said : "I knew Calvin Coolidge wlien he was a boy in St. Johnsbury Arademy and I have followed his career with the deepest interest. One incident of his youth shows the character of the m.i . Vhcn he a sludent of law in v. ì office in Norl.hampton just af ter ':; j graduali'- from Anilicvst col lege, he conipeted for a pri-.e essay ana ui)k me pi ii.c. ile su.d nothing wluilr. : about it and long aftev wards when the mattcr carne to the knov.'lcd ve of the judge the lattei' asked him if he took such a prize. Calvin said he did. 'You never told me anything about it.' 'No.' 'Have you written to your father about ' it?' 'No, do you think I ought ta?" '.Well, said the judge, 'it seems to me it wouldbe a very proper thn'.g for a son to do.' " AH The Joy Of Àn Open Fire Without The Trouble The grateful warmth-ofthè fireplace is a real delight, however, if the mess of , building fires' and disposing of ashes could be eliminated. Your used fireplace is a mute testimonial of this fact and it demonstrates the real ne'ed theresis for the newest triumph of the gas industry. the fi i IT mmnnmmitiìiiitmM R ADI ANT FIRE (SOMETIIING NEW IN HOUSE HEATING) This new Gas Fire is so far in advance of every other Gas Grate or Gas Fireplace- ever deviscd that it is in a class by itself. It is POSITIVELY ODORLESS and had the RADIANT fire no other iinerit to recommend it, the fact that it is odorlcss would be suffi cient to entitle it to special consideration. It acts quickly, in thvee minutes its lace-like radiants pour forth a flood of satisfying radiant heat clear across the room. , It burns quietly. Combustion is complete. There is ncither noise, odor nor dirt. It is economical, burns less gas by half than the ordinary gas fire and Ì3 much more eflìcient. Ali the praise óf the RADIANT FIRE, however, does not do it full justice. If you are interested, even remotely, it will be worth your whiìe to cali at our office, 58 Railroad street, and see the RADIANT FIRE in operation. ' i St. Johnsbury Gas Co.