The Nonpartisan Leader Newspaper, June 21, 1917, Page 11

D T TRt s e e b FarmWoman'’s Page v T Putting the Garden In Storage S 0 RS =S Vegetables May Be Used to Fill the Fruit Jars UGAR is selling at $10 per sack of 100 pounds. It has been higher again, for sugar has a habit of rising to meet the occasion as- the canning season advances. Many housewives feel that they will not be able to invest in sugar at present prices and store it away in canned fruit to be consumed next winter. To those who feel that it will ot be profitable to use expensive sugar in that way, the canning of vegetables offers an opportunity to put up a win- ter supply of food at much less cost, and most farm households—even many households in the cities—have enough garden truck to make this feasible. It will be a matter of economy to ruse vegetables to fill the cans which perhaps will not “be filled with fruit. It will be national economy to malke the summer garden extend” over the winter, taking the place of other prod- ucts which will be needed to sustain the army. Since the days of drying vegetables by hanging them to the rafters, there have been many improvements in the preparation of such things, and the canning of vegetables is not now con- sidered such a difficult undertaking as it used to be and every housewife has a chance to put away every bit of material grown in the garden. GREENS CAN BE ADVANTAGEOUSLY CANNED Greens are rich in mineral matter and easily obtained in large quantities of both wild and tame varieties. Many of the cultivated varieties can be grown in the garden. The wild greens consist of pepper cress, lamb’s quarter, sour dock, purslane or “pusley,” dandelion, wild mustard, etc. Many good com- binations are made by putting-together wild mustard and radish leaves; horse- radish leaves and lamb’s quarter; pur- slane and sour deck and others. Greens may be successfully canned at home the same as fruit. Can as soon as possible after pick- ing. Greens should be blanched for fifteen to twenty minutes to reduce the bulk and save jar space. This may be done in an ordinary kettle, using os little water as possible. Steaming is still better as less juice is lost by this method. To blanch plunge quickly into cold water and pack tightly in sterilized jars. Season with a level teaspoon of salt to a quart and add any other de- sired seasoning. Fill crevices with hot water, adjust rubbers and covers and sterilize for 150 minutes (2% hours) in the home-made or water-bath outfits, 60 minutes in the water-seal outfits, and 50 minutes in steam pressure un- der five pounds of steam. Remove from canner, tighten covers, invert and cool for storage. HOW TO SAVE THE JUICE Carrots and beets grow easily and gre relished by nearly everyone. To save the juices in canning them they are cleaned, blanched and dipped be- fore they are scraped. With the beets do not cut much of the root, and leave about one inch of leaf stems to pre- vent bleeding. One hour is sufficient for sterilizing baby beets and car- rots, but a half hour longer is required for more mature ones. So many good, wholesome dishes can be made from canned corn that a good supply is needed. Blanch and dip be- fore cutting from the cob, thereby sav- ing much milk. Use the water, from guch cooking for filling the jars. Cauliflower is palatable and malk:3s a variety for the table. Clean care- fully and soak in salt water twenty minutes—two hours is better. If 'ghe head is fresh and tender, forty—f;we minutes is sufficient for steri}izmg, but in case of doubt, sixty minutes is better. TOMATOES A STANDARD WINTER FOOD « Tomatoes are one of the best stan- dards the housewife can put up. Sort, clean, blanch and give cold dip before peeling. The alternate heat and cold of the blanching and dipping will make the skins slip easily. If the tomatoss - Young women at a canning demonstration held under the auspices of the federal government agricultural extension work. are cut up, fill the jars full, but do not add water. If canned whole, fill the crevices with tomato juice instead of water. A Beans of all kinds, peas, carrots, as- paragus, okra, kohl rabi—in fact every kind pf vegetable may be successfully canned by the cold pack process, whether the water-bath, water-seal or steam-pressure method is used. Com- Edited by Alberta B. Toner binations such as carrots and peas, corn and beans, etc., may be made _lt desired. The two chief factors in successful canning are the freshness of the ma- terials and thoroughness of steriliza=- tion. Below are tables for canning vegeta- bles and fruits, giving the time for sterilization by the water-bath method. In all cases, the water must be boiling during the entire time given for ster- ilization, Tim.e for Vegetables, Blanch Sterilize Product Minutes Hours ASparagus ....i.... 3-'6 1% -2 Beans ..... .. 5-8 2 Beelsg s ks ind G 6 2 Carrots i .ciceceveaes 6= 2 114 Corn-.....us .. 8-15 314 Corn on cob ....... 8-15 4 Begeplant 3mins odoes 8-10 2 Greens ... . Until shrunk 1% Okra ...... ... 5- 8 2 Parsnips .... . 6-8 114 Peas ..... cese .. 5- 8 2 Peppers ...... 3 % Pumpkin ....e000venes 10 1 Rhubarb .......... 1 % Squash ..... 10 1 Sweet Potatoes ..... 6- 8 114 Tomatoes ...... . 1 1-3 The larger fruits, such as apples, ap- ricots, peaches, pears, plums and quinces may be blanched if desirad. The average time required is from one to two minutes, depending on the firm- ness of the fruit. Novelty Braid and Irish Crochet IRST make skeleton of braid by crossing the braid and sewing firmly. The roses in each scallop are made sepa- & rately and the picot loops are crocheted into each scallop as shown in the illustration. This is one of my original designs, and as fas as I know has never been published before. The lace can be made straight or rounding as desired by the number of stitches used for the finishing row after the spaces between the scallops have. been filled. - Use coarse or fine thread to correspond with the braid. For the scallops: Ch 12, join in ring. 1st row—ch 5, 1 tr in to ring, ch 2, 1 tr until ring is filled; join. Be sure to have 6 meshes or spaces to make petals for rose. 2nd row—1 dc, 5 tr, 1 dc; this fills one space. Repeat until the 6 spaces are filled.” These filled spaces make first row of rose petals. 3rd row—ch 4, fasten with sl st un- der each petal; repeat until ring is complete. 4throw—1dc, 7 tr, 1 dc, repeat until 6 divisions under first row of petals are filled. If more than two rows of petals are desired, increase the ch 1 st under the petals and 2 tr in the petals to pre- vent puckering. I have found -that more than two rows of petals are too bunglesome for general wear. 6th row—1 p 1 joined to the end and in the middle of each petal of the rose. It is now ready to be worked into the braid for the scallop. 6th row—Half p L 1 .dc, into upper end of third shank of braid, half p 1, catch over p 1 in rose, half p 1 into lower end of braid shank, half p 1 catch into rose, half p 1 into upper end of fourth shank, half p 1 into rose. 1 p1l into shank on bottom of scallop, 1 p 1 into rose, 1 p 1 into other end of shank. Now to cross stem of braid ch 3, dc into end of next shank, 1 p 1 into rose,’ 1 p 1 into end of shank, 1 p 1 into rose, 1 p 1 into upper end of next shank. To give proper flare there should be 7 p Is. Half p 1 into rose, half p 1 into lower end of shank, half p 1 into rose, half p 1 into lower end of shank. Now make 3 p Is into rose, half p 1 into lower end of shank, 3 p ls, half p 1 into lower end of shank, half p 1 into open p 1, 1 p 1, half p 1 into upper end of shank, half p 1 into open p 1, half p 1 into upper end of shank, half p 1 over stem of braid, into lower end of last shank in scallop, half p 1 across to next shank, half p 1 over stem. This finishes the scallop. I have found it much easier to begin filling the braid Helpful Hints Irons wiped on a cloth dampencd with kerosene-will not scorch clothes. Kerosene used to moisten stove pol- ish makes the stoves look like new. Good cheap furniture polish may be made by mixing one pint of good vine- gar with one half pint of turpentine. Shake well, apply with a soft cloth and then polish until dry. A sure way to kill moths in rugs and carpets is to wring a coarse crash towel ouf of water and spread it smootlfly on the carpet. Iron dry with a good hot iron, repeating the operation all over the carpet. The moths will be destroyed by the heat and steam. Many housewives boil the supply of milk before use, and it is occasionally burned, also. If a little water—about an inch deep, is first rapidly boiled in the pan, the milk then added, burne:i milk will be a thing of the past. Cottage Cheese Skim milk can be made into cottage cheese which is a wholesome and nu- tritious food. Sour the skim milk, then set the container in a pan of water 100 degrees F. or that feels warm to the hand, leave there 20 minutes stirring occasionally. Then pour into a cheese cloth bag or salt sack and hang up to drein 5 to 10 -minutes, work the curds until they become fine in grain. The addition of cream improves the flavor. Salt and flavor to taste. Skim milk is not always used to its full value as the fat only has been removed, the other valuable nutrients are left and these are the tissue build- - ing nutrients and so can to a large extent replace meat. In cottage cheese, these nutrients are brought into a more concentrated form. PAGE ELEVEN on the left hand side; this avoids con- fusion. For spaces between scallops: sl st into upper end of shank nearest rose, 1 p 1 joined into next shank, half p 1 across stem, into lower end of shank above, 1 p 1 into lower end of next shank, 1 p 1 into epen p 1, 1 p 1 into upper end of shank; 3 p Is across to upper end of next shank, 3 p Is across, half p 1 into lower end of last shank, 3 p Is across, half p 1 into lower end of next shank, 3 p Is across, 1 p 1 into upper end of shank, 4 p 1s across, 1 p 1 into upper end of shank, 1 p 1 into last p 1. There should be 5 p 1s at top of space. To shape sl into braid, ch 5, if round or 8 if straight, catch up first Pl chb5 or 8 The 3 middle p Is are lower, so catch them with a tr, and the rest with a dc. I have always double crotcheted into the stitches of this finishing chain to make it more durable. Picots may be added to the top if one prefers it finished that way. ADVERTISEMENTS 'Buy in North Dakota ; We want to figure with you on your next bill of groceries. We have saved others money besides their freight and can do as well by you. Why not keép your momey in North Dakota if you can do as well or better. We guarantes our goods. ROSE GROCERY. 508 Broadway Fargo, N. D. “A Diamond Store for a Generation.” Use a Kodak on the - Farm There are 50 many interesting things on a farm that you want to share with your friends. and family, and the best way to do it is to send a photo. Every phase of farm life has its in- teresting side today and this will in- crease as the vears go by. : We have kodaks that just fit the pocket, accurate and reliable. PRICES: $6.00, $12.00, $14.00, up. Write us and order one today. Better order one for the June Bride. She will want to photo all those wed- ding gifts, too. Remember we carry the largest stock of jewelry in North Dakota. 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