4. Apple Butter.—Five pounds of brown sugar, three gallons of cooked apples, one quart of cider vinegar. Boil this down to about two gallons and season with cinnamon.

5. Canned Pears.—Prepare a syrup of one pint of water and one cup sugar to one quart of fruit. Before doing this, have your pears all pared and ready for the syrup when done. As you pare each piece of fruit drop it into a dish of cold water. This will prevent the fruit from turning dark. When the syrup has come to a fast boil, put in the pears carefully and boil until they look clear and can be easily pierced with a fork, which will probably be about twenty minute. Then done place in glass jars.

6. Canned Pineapple.—Pare the pineapple and cut in slices about one-half inch thick. Be sure that all the eyes are cut out, as the fruit will spoil quickly if these remain in. Make a syrup of one pound of sugar to quart of water. When this syrup becomes thick enough, add the fruit and let boil about fifteen minutes. When done place in glass jars and seal while hot.

7. Canned Peaches.—Pare the peaches and cut in halves and lay in a dish of cold water until ready to put in the syrup. Make a syrup of one quart of hot water to a pound of sugar. Let this cook to a syrup, then add the fruit. Cook about eight minutes. Put in glass jars and seal while hot.

8. Brandy Peaches.—Drop the fruit into hot water. Let it remain there until the skin can be taken off easily. Make a very thin syrup and cover the peaches, after skin has been removed. Boil in this thin syrup until the fruit can be pierced with a straw. While these are cooking make another syrup, very rich, into which put the fruit after it is done. Remove this from the fire and add an equal quantity of brandy while the syrup is still hot.

9. Canned Plums.—Wash the fruit well in cold water, then add one pound of sugar to a pound of fruit and let boil ten minutes. When done put in glass jars and seal while hot.

[CANNING, PICKLING AND PRESERVING 833]

10. Canned Strawberries.—Wash the berries thoroughly before removing the stems. Then weigh them, and to each pound of berries allow a half pound of sugar. Let these boil about ten minutes, and they are ready for the cans.

11. Canned Rhubarb.—Take rhubarb when it is young and tender, or even the later plant will do, cut into pieces about an inch long. Wash well and put in glass jars, into which has been poured a cupful of cold water. Fill the jar full of the rhubarb and then cover completely with water. Seal and put in a cool place. When opened in the winter time a few minutes' boiling with sugar added will make a delightful sauce.

12. Canning Corn.—The following is one of the safest and surest ways of canning sweet corn, without the use of acids or the necessity of putting up the corn with tomatoes, etc. Cut the corn from the cob and put in glass jars, pack down tightly and screw covers on loosely to allow the air to escape. Set the jars in a boiler and fill the boiler with cold water until it reaches the rim of the jars and let boil for four hours. Remove the cans and when sufficiently cool tighten the lids and set them away. A good plan is to place a board or some corn husks in the bottom of the boiler on which to set the jars to prevent them from cracking. Corn will keep as long as you want it if canned in this way.

13. Canned Grapes.—Take the grapes and wash them thoroughly. Have two dishes on the table. Put the seeds in one dish and the skins in the other. Boil the pulp until all the seeds come out easily, then put through a sieve. Add the skins, allowing one-half pound sugar to one pound of fruit. When done put either in glass jars or crocks, taking precaution to see that they are sealed tightly in either case.

TABLE FOR CANNING FRUIT. Time Quantity of sugar for boiling per quart. fruit. Apricots 2 teacupfuls 10 minutes Sour Apples 1-1/2 " 10 " Crab Apples 2 " 25 " Black Berries 1-1/2 " 6 " Gooseberries 2 " 8 " Raspberries 1 " 6 " Huckleberries 1 " 5 " Strawberries 2 " 8 " Cherries 1-1/2 " 5 " Currants 2 " 6 " Wild Grapes 2 " 10 " Sour Pears (whole) 2 " 30 " Bartlett Pears 1-1/2 " 20 " Peaches (in halves) 2 " 8 " Plums 2 " 10 " Peaches (whole) 1 " 15 " Pineapple (sliced) 1-1/2 " 15 " Quinces 3 " 30 " Rhubarb 3 " 10 " Tomatoes 0 " 20 "

[834 MOTHERS' REMEDIES]

PICKLING.

1. Tip-Top Pickles.—Take one peck green tomatoes, one dozen large onions. Slice both of these in separate kettles, sprinkling salt between the tomatoes, then letting them stand two hours. Pour scalding water over the onions and let stand until wanted. After the tomatoes have stood the desired length of time squeeze the liquid off from them, also the onions and arrange in a crock in alternate layers, sprinkling celery seed between them (white and black mustard seed). Pour over this a quart of vinegar and a pint of sugar brought to a boil. This is ready for use when cold.

2. Chow-Chow.—Two quarts tomatoes, half dozen green peppers, one dozen cucumbers, two white onions, two heads cabbage. Chop these all fine and let stand over night, sprinkling a cup of salt on it. In the morning drain off the brine and season with one ounce tumeric, one tablespoon celery seed, half teaspoonful cayenne pepper, one ounce of the following spices, cinnamon, allspice, one ounce black pepper, one quarter ounce cloves, one cup brown sugar, vinegar enough to cover, then boil two hours.

3. Sweet Apple Pickle.—Pare the apples, leaving them whole, then take three pounds of sugar, two quarts of vinegar, one-half ounce each of cloves and cinnamon. Boil them in part of the vinegar and sugar until tender; then take them out, heat the remainder of the fluid and pour over them. Care should be taken not to boil the apples too long, as they will fall to pieces.

4. Sweet Tomato Pickles.—Peel and slice eight pounds of tomatoes, four and a half pounds of sugar, one pound of mace and cinnamon mixed, one quart of vinegar and one ounce cloves. Mix all together and boil one hour.

5. Standby Pickles.—Chop fine one gallon green tomatoes, twelve onions, slice fine two gallons of cabbage, one gallon vinegar, one pound brown sugar, half an ounce turmeric powder, one tablespoon black pepper, one ounce celery seed, one tablespoonful ground allspice, also ground cloves, white mustard, one quarter pound, and one gill salt. Boil all these together for two hours except spices, stirring well. When taken from the fire add the spices, put in air-tight jars. If this pickle is kept in a cool, dry place, you will find them in perfect condition at the end of the winter.

6. Pickled Peppers.—Select nice large peppers, cut off the stems and rind. Then put into strong hot brine, repeating this for three mornings, and then drain off and cover with hot vinegar. When wanted to use, take out of brine and stuff with creamed sweetbreads and mushrooms and serve on a lettuce leaf. This makes a very attractive and appetizing dish.

7. Piccalili.—One-half peck green onions, sliced, one peck green tomatoes, one cauliflower, one peck small cucumbers. Leave in salt water twenty-four hours; then put in a kettle with a handful of scraped horseradish, one ounce tumeric, one ounce cloves (whole), one-quarter pound whole pepper, one ounce cinnamon, one pound white mustard seed, one pound English mustard. Place in kettle in layers and cover with cold vinegar, boil fifteen minutes, stirring constantly.

[CANNING, PICKLING AND PRESERVING 835]

8. Sweet Pickled Peaches.—Make a liquid of three pounds brown sugar, one pint strong cider vinegar, and small handful each of cinnamon and cloves and bring to a boil. Wash clean, but do not peel, several pounds of peaches. Put in as many peaches as the liquor will cover; cook until moderately soft and put into jars. Cook all alike, and pour liquid over them. These are delicious.

9. Chopped Pickles.—Chop and mix together one peck green tomatoes, two large heads of cabbage, three green peppers, one small cup salt, let stand over night and drain. Then cover with cider vinegar and boil until soft; drain again and mix with one tablespoon cloves, same amount of mustard, two pounds each of raisins and sugar, one-half cup grated horse-radish, three chopped onions, celery and salt to taste. Hot vinegar enough to make moist, can rather dry.

10. Pickled Onions.—Select small white onions, peel and boil them in equal portions of sweet milk and water for ten minutes, or until tender, drain and pour scalding spiced vinegar on them immediately. Never use allspice, as it darkens the onions.

11. Pickled Red Cabbage.—Choose purple red cabbage, slice into a colander, sprinkle each layer with salt, let it drain two days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. A few spices in bunches and thrown in after being salted, will look red and pretty.

12. Pickled Grapes.—Select grapes that are not quite ripe, but dark colored, pick from the stem and wash, put in glass jars; in a separate kettle make a syrup of sugar and vinegar and boil a few minutes, add spices to suit the taste; pour over grapes and seal jars.

13. Spiced Cherries.—Take nine pounds of fruit, one pint cider vinegar, four pounds sugar, one-half ounce cinnamon bark, one-half ounce whole cloves, let the syrup come to a boil before putting in the fruit; cook the fruit until the skin breaks, then take out the fruit and boil the syrup down until thick, pour over the fruit hot.

14. Beet Pickles.—Cook beets in hot water until tender. Then remove the skin and if the beets are large slice them, as you would for table use. Place these in a glass jar. Take a quart of cider vinegar, one cup granulated sugar, teaspoonful of salt, let this come to a boil, then pour over beets. If vinegar is very strong dilute about half. When these are opened in the winter, you will think you are eating fresh beets from the garden.

15. Pickled Cauliflower.—Choose good firm cauliflower, and full size. Cut away all the leaves and pare the stalks. Pull away the flowers in bunches. Steep in brine two days, then drain them, wipe dry and put in hot pickle.

[836 MOTHERS' REMEDIES]

16. Pickled Cabbage.—The cabbage should be sliced and salted for two or three days, then placed before the fire for twenty-four hours, spread upon a dry cloth, after which they are put into a jar, and covered with spiced vinegar.

17. Cantelope Sweet Pickle.—Select melons not quite ripe, weighing about seven pounds in all, put them in a weak brine over night. Then boil in weak alum water until transparent. Take them out and place in a jar. Then take 1 quart cider vinegar, 2 ounces stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar; let this boil, then add the cantelope, cooking it twenty minutes longer. Pour in a jar and close tight. Scald it over for two mornings.

18. Mother's Pickled Blackberries.—Take three quarts of blackberries, one quart of sugar, one quart vinegar. Put all together at the same time into your kettle and boil ten or fifteen minutes. No spices are required. After standing a few weeks they are very nice.

19. Pickled Brocoli.—Choose the whitest, closest and finest vegetables before they are quite ripe, pare off all green leaves and the outside of the stalks. Parboil them about five minutes in well-salted water. Then drain well and pull the branches in convenient sized pieces and put into a jar of pickle, prepared as follows: Heat vinegar to boiling point, add a little mace and whole red peppers, and pour hot over the brocoli.

20. Mixed Pickles.—One quart boiled beets, chopped fine, one quart raw cabbage chopped fine, two cups sugar, tablespoon of salt, one teaspoonful red pepper, one cup grated horse-radish. Cover with cold vinegar and keep from the air.

21. Mustard Pickles.—One quart small cucumbers, one quart large cucumbers, cut in pieces, one quart large tomatoes, two quarts small onions, three heads cauliflower, six red and six green peppers cut in strips. Put these in separate dishes and let stand over night. In the morning drain off and cook in separate dishes of clear water until nearly tender. Then put together and boil a short time in the following paste: One ounce pulverized tumeric seed, half pound ground mustard, two cups flour, seven cups sugar, one gallon vinegar. This is an excellent recipe.

22. Sweet Pickled Peaches.—Boil together four pounds sugar and one pint vinegar to twelve pounds of fruit. Add the fruit and let it come to a boil; the next day drain off the liquor and boil again; do this three times and your pickles are delicious; add cinnamon to the liquor and stick two or three cloves in each peach.

23. Sweet Pickled Prunes.—Soak four pounds prunes for two or three hours, then steam them ten or fifteen minutes. While the prunes are soaking, boil together for ten minutes two pounds sugar, one pint vinegar, one ounce each of cloves and cinnamon and one-fourth of an ounce of ginger. After the prunes have been strained, pour the hot vinegar over them and boil all together until the prunes are soft. These are delicious.

[CANNING, PICKLING AND PRESERVING 837]

24. Celery Sauce that Mother Used to Make.—Take fifteen large ripe tomatoes, two red peppers, two onions, two and one-half cups vinegar, two stalks (arrowroot) celery, eight tablespoons sugar, two spoons salt; chop all fine and boil one and one-half hours.

25. Spiced Tomatoes.—Take red and yellow pear-shaped tomatoes; prick two or three times with a fork, sprinkle with salt, let stand over night, pack in a glass jar and cover with vinegar, prepared as follows, for a half-gallon jar: 1 pint vinegar, 1 teaspoon ground cloves, 1 teaspoonful ground cinnamon, 1 teaspoonful ground allspice, 1 teaspoonful pepper, 1 tablespoon sugar. Let this come to a boil and pour over the tomatoes; after they get cold tie strong paper over them.

26. Ripe Cucumber Pickles.—Take twelve large cucumbers and remove the pulp. Cut them in strips about two inches wide and four inches long. Let these stand while you boil for a few minutes the following: 2 pounds sugar, 1 ounce cinnamon, 1/2 ounce cloves, 1 pint vinegar. Be sure and skim this while it is boiling, then put in the cucumbers, letting them cook until tender. Take the cucumbers out and let the liquor boil for fifteen minutes. Pour this over the cucumbers and cover tight.

27. Green Tomato Pickles.—Chop a peck of green tomatoes and stir in half a cupful of salt. Let these drain over night. Then add 3 green peppers, chopped, 1 teacup of grated horseradish, 2 quarts of vinegar, 1 teacupful of sugar. Let this all boil, stirring occasionally, gently, until the tomatoes are tender, then add a large spoonful of cinnamon and cloves. These are very good and easily kept.

28. Pickled Tomatoes.—Select tomatoes that are thoroughly ripe, and let them lie in strong salt and water for four days; then put them down in layers in jars, mixing with them small onions and pieces of horseradish; then pour on vinegar, cold, after having spiced it. Be sure and use plenty of spices, cover carefully and let stand for a month before using.

29. Green Tomato Sauce, for Meats or Fish.—Slice two gallons of green tomatoes without peeling; slice one dozen good sized onions; one quart of sugar, two quarts vinegar, two tablespoons each of salt, ground mustard, and ground black pepper, one tablespoonful of cloves and allspice. Mix all together and stew until tender, stirring frequently to prevent scorching. Put up in small glass jars.

30. Chili Sauce.—One peck ripe tomatoes, one pint vinegar, one cup sugar, two red peppers, three sweet peppers, six large onions, one tablespoon each of cinnamon, pepper and salt. Chop the onions and peppers fine. Boil for two hours.

31. Tomato Relish.—One peck good ripe tomatoes, chop and drain, 3 large onions, a peppers, red or green, 3 heads celery, chopped fine, 3/4 cup salt, 2 pounds brown sugar, 2 oz. white mustard seed, 1 oz. cinnamon, a pints vinegar. After the tomatoes have drained thoroughly, mix in the balance of the recipe. Do not cook; keep in a jar. This relish cannot be beaten. Everyone will like it.

[838 MOTHERS' REMEDIES]

32. Tomato Catsup No. 1.—Take one gallon ripe tomatoes, peel them, one teaspoon allspice, one tablespoon mustard, one red pepper; let all boil, then strain and to this add one tablespoon salt, one teaspoon ground pepper, one teacup vinegar, two pounds granulated sugar. Let all of this boil until reasonably thick, or as thick as desired.

33. Aunt Mary's Catsup.—One cup onions, one peck ripe tomatoes (chopped), one and one-half cups celery, one cup horseradish (grated), one cup sugar, half cup salt, one cup white mustard seed, two red peppers, one teaspoon each of black pepper, ground cloves, mace, cinnamon and celery seed, one quart vinegar. Drain tomatoes thoroughly, before adding spices. Keep this in stone jars and tie closely and it will keep nicely for a year or more.

34. Gooseberry Catsup.—To one pound of gooseberries, use three-fourths pound sugar and spices to taste. One pint of vinegar to ten pounds of the fruit. Boil two hours. This is delicious.

35. Spiced Vinegar for Pickles.—(This can be used generally for pickles.) 1 gallon of vinegar, 1 pound of sugar, 2 tablespoonfuls of allspice, 2 tablespoonfuls mustard seed, 2 tablespoonfuls celery seed, 2 tablespoonfuls salt, 1 tablespoonful of tumeric powder, 1 tablespoonful of black pepper, 1 tablespoonful mace, 2 nutmegs, grated, 3 onions, 1 handful grated horseradish. This can always be relied upon as good.

36. Tomato Catsup No. 2.—1 gallon tomatoes (strained), 6 tablespoons salt, three tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 tablespoons allspice, 10 pints vinegar, boil down to half. One peck tomatoes will make one gallon strained.

37. Bottled Pickles.—Wash the pickles and pour boiling water over them, letting them stand for four hours; to every gallon of vinegar take 1 teacup of sugar, 1 teacup of salt, 1 teaspoonful of pulverized alum, one ounce of cinnamon bark, 1/4 of an ounce of whole cloves. Boil spice and vinegar and pour over the pickles. Seal while hot.

38. Sliced Cucumbers.—Peel and slice one gallon of cucumbers and soak them over night in weak salt water. Drain and put them in weak vinegar on the stove and let them get hot; drain and pack in glass jars. Then bring to a boil, one quart vinegar, a few slices of onions, sugar and spices to taste. Then pour this over the cucumbers, while hot, and seal.

39. Grandmother's Dill Pickles.—Fill a stone jar with alternate layers of grape leaves, fresh cucumbers, dill and salt. Cover with water and an inverted plate; place a brick on the plate to keep all under water. The cucumbers will be ready for use in about two weeks.

40. Mustard Pickles.—Wash the pickles and put in fruit jars, then cover with the following dressing, do not cook the pickles or dressing: 1 cup salt, 2 cups dark brown sugar, 1 cup Colman's mustard, 1 gallon vinegar, mix together and put over pickles.

[CANNING, PICKLING AND PRESERVING 839]

41. Green Tomato Pickles.—One bushel tomatoes, slice and put in salt water over night. The next morning put tomatoes in kettle after draining them, with five pounds of brown sugar, 1/4 cup cloves, ten cents worth cinnamon stick, two quarts vinegar. Boil until the tomatoes are tender.

42. Oyster Catsup.—Squeeze through a sieve 1 pint of oysters with the juice, then add 1 pint of sherry or white wine and salt to taste. Flavor with garlic, celery, etc., if desired. Add two or three ounces of mixed spices. Simmer fifteen or twenty minutes, strain and bottle when cold.

43. Pepper Catsup.—Select about twenty-five red bell peppers without removing the seeds. Add 1 pint of vinegar and boil until tender, stirring constantly. Rub it all through a sieve. Set aside the juice. Pour over the pulp another pint of vinegar with two tablespoonfuls brown sugar, 2 or 3 ounces mixed spices. Stir altogether and boil down one-half. Strain through cheese-cloth and bottle when cold.

44. Grape Catsup.—Select grapes that are ripe, but not soft. Pick them over carefully and add to five pounds of grapes, half as much sugar (by weight), 1 pint vinegar, two or three ounces of mixed spices, and salt to taste. Boil until it thickens. Bottle when cold.

45. Pickled Cherries.—Select firm and medium ripe cherries. Fill a wide-mouthed glass bottle or jar with them, then add two tablespoons of salt, and fill the jars with cold vinegar. Seal and let stand six or eight weeks before using. These are very good.

46. Sweet Mixed Pickles.—For sweet mixed pickles, scrape and wash half a dozen young carrots, and parboil in salted water for three or four minutes, then drain and set aside to cool; meanwhile cut into strips. Then take six green tomatoes, three large white onions, one large red pepper, (taking out the seeds) three sour apples, one small cupful of tender string beans, and finally the carrots treated in the same manner; place all these ingredients together in the preserving kettle in which they are to be cooked, adding salt and a very little paprika and allow them to stand for twelve hours. When ready to cook drain off the water that will have formed, adding sufficient vinegar to well moisten, one cupful of sugar, a tablespoon olive oil and two teaspoonfuls of celery seed tied in a piece of muslin, for about five minutes. Remove from the fire and mix in quickly half a teaspoonful ground English mustard blended with a little vinegar; seal immediately in small well-closed jars.

47. Corn Relish.—One dozen ears of corn, one large cabbage, one large red pepper, chop all these up fine together, mix thoroughly and add one pound of brown sugar and one quart of vinegar, salt to suit taste. Let this all come to a boil.

[840 MOTHERS' REMEDIES]

48. Mustard Pickles.—One hundred small cucumbers (if you get the larger ones cut them in two), one-half peck of the tiny white onions, large head of cauliflower, one pound brown sugar, 1-1/2 cups flour, 1/2 pound mustard, five cents worth of tumeric powder, one cup salt. The cucumbers are to be soaked in salt and water over night and drained in the morning, put in the vinegar and let come to a boil, then add your onions and cauliflower. Take the flour, mustard and tumeric powder, work to a cream with a little vinegar, then gradually stir into the boiling vinegar to thicken it. Boil this all about fifteen minutes. Watch every minute as this scorches very easily.

49. Spiced Currants.—Steam and wash the fruit carefully, and for every four pounds of currants take two pounds of brown sugar, one pint cider vinegar, one tablespoon each of ground cinnamon, cloves, mace, nutmeg and allspice. Put in the fruit and boil all together for a half hour. Fill into wide mouthed bottles, lay a paper wet with vinegar over the currants and tie up the mouth of the bottle with paper.

50. Spiced Grapes.—Five pounds of grapes, three pounds of granulated sugar, half pint of vinegar, two teaspoonfuls each of cinnamon, allspice and cloves. Pulp the grapes, boil skins until tender. Cook the pulp soft and strain through a sieve, add to skins. Put in spices, sugar and vinegar and boil thoroughly. Seal.

51. Ginger Pears.—Peel a dozen large pears which are not quite ripe and cut into long, thin strips. Add two-thirds as much sugar as you have fruit, the juice of a lemon, two-thirds cupful of water and a desertspoonful of ginger. Boil all together until the fruit is transparent, and serve as a relish.

52. Tomato Soye.—One peck of ripe tomatoes, one dozen large onions, three large red peppers, one gallon best vinegar, twenty-four tablespoonfuls brown sugar, twelve teaspoonfuls ground cinnamon, twelve teaspoonfuls of salt, six teaspoonfuls of ground ginger and six teaspoonfuls of ground cloves. Chop the tomatoes, onions and peppers fine and add the other ingredients. Let simmer for three hours.

53. Spanish Pickles.—One peck of green tomatoes, one dozen onions, sprinkle with salt and let stand over night and strain off the juice. Allow one pound of sugar, one-fourth pound whole white mustard seed, one ounce ground black pepper, one teaspoonful ginger and one of cinnamon. Mix dry. Put a layer of tomatoes and onions in a kettle and sprinkle with spices, then tomatoes and so on until all are used. Cover with vinegar and let boil two hours, after which pack in jars and set in cool place.

54. Chili Sauce.—Take five large onions, eight green peppers, and chop fine with thirty ripe tomatoes. Add five tablespoonfuls of brown sugar, three tablespoonfuls of salt and eight cupfuls of vinegar. Boil all together two and a half hours and bottle for use.

55. Green Tomato Pickles.—Half bushel green tomatoes, six large onions, six large peppers, one-fourth pound white mustard seed, and three tablespoonfuls celery seed. Chop all fine together, put in layers, one of tomatoes and onions and one of salt, using in all a half cupful of salt. Let stand over night. In the morning squeeze dry and put on to boil in two quarts of vinegar. Cook until tender, when nearly done, add one pound of sugar, put in cans and seal.

Green Beans Pickles.—"Green beans with the strings taken off and placed in a kettle, salted and cooked until tender, then place in jars, fill with good cider vinegar and seal tightly."

[CANNING, PICKLING AND PRESERVING 841]

PRESERVES.

1. Rhubarb Preserve.—1/4 lb. almond or walnut meats, chopped, 3 lbs. rhubarb, 3 lbs. sugar, rind and juice of 2 lemons, boil until thick. Serve with meats.

2. Preserved Pears.—Pare the fruit and drop into a bowl of cold water to preserve the color. When all are pared, put into a pan of clear, cold water, and boil until almost tender. Make a syrup of the water in which the pears were boiled, allowing one pound of sugar to each half pint of water. Drop the pears into the syrup and cook them slowly until they can be pierced with a silver fork. Put the fruit into hot jars and cover with boiling syrup. Seal.

3. Fig and Rhubarb Preserve.—Wash dry and cut up three pounds of figs and seven pounds of rhubarb, put them into a basin, add six pounds of sugar, one cupful of water, two heaping teaspoonfuls of ground ginger and the juice of two large lemons. Cover and leave for twelve hours. Boil for half an hour. Divide into jars and cover. This is an excellent preserve and keeps well.

4. Preserved Cherries.—Select large, rich, red cherries; stone and weigh them, adding three-fourths of a pound of sugar for each pound of fruit. After the stones have been taken out, allow them to stand in a stone jar over night; in the morning put them in a preserving kettle and cook until clear. Put in glass tumblers and cover the tops when cool with melted paraffin, before putting on covers.

5. Strawberry Preserves.—The fruit for this must be solid, and must be used as soon as they are gotten ready, and not sugared down. To one pound of sugar add one pound of fruit. Use just enough water to keep them from sticking, and put fruit, sugar and water all on at the same time, and let them cook twenty minutes. Then spread on flat dishes and set in sun for three or four days, and then put in glass jars. They will need no more heating or cooking. These are considered fine.

6. Lemon Butter.—Take two nice large lemons, grate the rind and use the juice, two eggs, two cups of sugar, small lump of butter. Boil ten minutes in double boiler.

[842 MOTHERS' REMEDIES]

7. Apple Preserves.—Make a syrup of three-fourths pound of sugar to each pound of apples. Add a little lemon juice or sliced lemon; keep skimming this as it boils, and put in only a few apples at a time into the syrup, and boil until they are transparent; skim out and put in a jar. When the apples are done, boil the syrup down thick, then pour boiling hot over the apples and cover closely. Well flavored fruit, not easily broken, should be selected.

8. Apricot Preserves.—Pare the fruit very thin and stone it. Place the fruit in a porcelain or granite kettle, first a layer of fruit, then a layer of sugar, using pound for pound of sugar. Let this stand in the kettle for a day. The next day boil very gently until they are clear. Then place the fruit in a large pan or bowl and pour the liquor over them. The following day pour the liquor into a quart of codlin liquor, this being made by boiling and straining a pound of fine sugar with just enough water to make a syrup. Let the whole boil quickly until it will jelly. Put the fruit into it and bring to a boil, being careful to remove all the scum. Then put up in small jars.

9. Citron Preserves.—Select sound fruit, pare it and divide into quarters, (carefully take out the seeds) and cut in very small pieces, any shape you desire, and weigh it. To every pound of fruit allow a half pound of loaf sugar; put the citron on to cook until it is quite clear, then remove it from the kettle where it can drain, and pour out the water it was cooked in. Then put on the sugar you have weighed, with water enough to wet it through; let it boil until very clear, and before putting in the citron again add to the syrup two large lemons sliced, and a small piece of ginger root, to give it a fine flavor; then add the citron and let all cook together about fifteen minutes; fill the jars with citron and pour over the hot syrup, then seal up.

10. Citron and Quince Preserves.—Pare and cut the citron into inch pieces; boil hard in a medium strong alum water thirty minutes; drain and boil in fresh water till the color is changed and they are tender; wash the quinces carefully, pare, quarter, core and halve the quarters; boil the cores and parings in water to cover them, an hour and a half; remove them and add the prepared juice to the liquid; boil, and when they begin to be tender, add the citron and three-fourths of a pound of white sugar to every pound of the fruit. These are delicious.

11. Preserved Pears.—Have a pan of cold water ready to drop pears into after they are pared, halved and the cores removed. This will prevent them from turning black. Select smooth, sweet pears of a kind which will not break when cooked. Put a little over one quart of granulated sugar into your preserving kettle; add just water enough to moisten the sugar; when warm put into this two quarts of pears; let them cook very slowly several hours; when the syrup is thick put your fruit in jars.

12. Pineapple Preserves.—Pare and slice the pineapple. Then weigh the fruit and allow a pound of sugar to a pound of fruit; then put a layer of the slices in a jar and cover them with a layer of sugar; do this until the apples and sugar are used up; let them stand over night. The next morning take the apples out of the syrup, cook the syrup until it thickens, replace the apples and boil fifteen minutes; remove the pineapple from the syrup and let them cool, then put in jars and pour the syrup over them. A few pieces of ginger root boiled in the syrup will improve it.

[CANNING, PICKLING AND PRESERVING 843]

13. Tomato Preserves.—Select small, pear-shaped tomatoes, not too ripe. Prick with a needle to prevent bursting, and put their weight in sugar over them. Let this stand over night, then pour off the juice into a preserving kettle and boil until it is a thick syrup, clarifying it with the white of an egg; add the tomatoes and boil until they look transparent. One lemon to a pound of fruit, sliced thin and cooked with the fruit, together with a piece of ginger root, will improve it.

14. Preserved Strawberries. No. 1.—Take a couple of quarts of berries at a time, remove the stems, and place in a colander. Pour water over them to cleanse them. Make a syrup of two pounds of white sugar and a half cup of water. Drop the berries into this and allow them to boil rapidly for twenty minutes, removing all scum that rises, but do not stir the fruit. Pour into tumblers, and when you are done cook your syrup and juice to a jelly and fill up your jelly glasses. Keep in a dry place.

15. Preserved Strawberries. No. 2.—To one pound of berries use three-fourths of a pound of sugar,—in layers (no water). Place in a kettle on the back of the stove until the sugar is dissolved into syrup; then let it come to a boil, stirring from the bottom. Spread on platters, not too thickly and set out in the hot sun till the syrup thickens—it may take two or three days. Keep in tumblers or bowls like jelly. Strawberries done in this way retain their color and flavor.

16. Spiced Currants.—Three pounds white sugar, five pounds ripe currants, one tablespoonful each of cinnamon, nutmeg, cloves and allspice. Boil currants one hour, then add sugar, spices and a half pint vinegar, boil a half hour longer.

17. Spiced Gooseberries.—Six quarts gooseberries, nine pounds sugar, cook one and a half hours, then add one pint vinegar, one tablespoonful each cloves, cinnamon and allspice. Boil a few minutes. When cold they should be like jam. Boil longer if not thick enough.

18. Tomato Preserves.—Peel the tomatoes and to each pound add a pound of sugar and let stand over night. Take the tomatoes out of the sugar and boil the syrup, removing the scum. Put the tomatoes in and boil gently twenty minutes; remove fruit again and boil until the syrup thickens. On cooling put the fruit into jars and pour the syrup over. The round yellow variety of tomato should be used and as soon as ripe.

[844 MOTHERS' REMEDIES]

19. Preserved Pears.—Peel the fruit which should not be overripe, cut into halves, extract cores and throw at once into a dish of cold water. From the water put into jars, arranging the pieces as compactly as possible, cover with cold water and then drain off. Make a syrup of sugar and water, allowing a teacupful of sugar to a jar and fill the jars to the brim; put on the covers, without rubbers and place in a kettle of cold water over the fire. The water in the kettle should come to the neck of the jars. Note carefully when the water comes to a boil, and let it boil twenty minutes or more, according to ripeness of the fruit. Take the jars from the water, adjust the rubbers and screw on the tops tighter and tighter as the jars cool. A plated knife should be used in peeling the fruit as a steel one discolors the fruit.

20. Preserved Peaches.—Plunge the fruit into boiling water to make the skins come off easily, then throw into cold water. For three pounds of fruit use one pound of sugar and half a teacup of water. When the syrup boils put in the peaches, a few at a time, and cook until tender. Fill jars as for pears. The stones will add to the flavor.

21. Brandied Peaches.—Put the peaches in boiling water for a few minutes, when the skin will peel off easily. Make a syrup of half a pound of sugar and half a teacupful of water for each pound of peaches. Skim as the scum rises in boiling, then put in the peaches and boil them gently until tender, no longer. Take them out carefully and fill your cans or jars. Remove the syrup from the fire, and add to it half a pint of best brandy to every pound of peaches.

22. Preserved Quinces.—Pare and quarter, taking out cores and all hard parts. Boil in clear water until tender; spread out to dry. Allow a half pound of sugar and one-third cup water to a pound of fruit. When the syrup boils, put in the fruit, set back on stove and cook very slowly for an hour or more if not too tender, as the longer it cooks the brighter will be the color. Put in jars, the same as other fruit.

23. Preserved Grapes.—A delicious preserve can be made of California grapes. Cut each grape with a knife and extract the seeds; add sugar to the fruit, pound for pound; cook slowly for half an hour or longer until the syrup and pulp of the grape are perfectly clear and transparent.

24. Purple Plums Preserved.—A very fine preserve can be made from these plums, if you take equal weight of fruit and sugar. Take a clear stone jar and fill it with the fruit and sugar. First a layer of fine granulated sugar, then the plums and so on until the jar is filled. Cover them and set the jar in a kettle of water over the fire. Let them stand in the boiling water all day, filling up the kettle as the water boils away. If at any time they seem likely to ferment, repeat this process. Any housewife trying this recipe will be greatly pleased with the results.

25. Spiced Grapes.—Select five pounds of nice grapes, pulp them, and boil until tender. After the pulps are thoroughly cooked, strain through a sieve, then add to it three pounds of sugar, two teaspoonfuls of cinnamon and allspice, and half teaspoonful of cloves. Add enough vinegar and spices to suit the taste. Boil thoroughly and cool. This is very nice.

[CANNING, PICKLING AND PRESERVING 845]

26. Spiced Peaches.—Take five pounds of peaches, wipe them thoroughly and boil until tender in one quart of vinegar and two pounds of brown sugar. When done remove them from the liquid, and add one ounce each of cinnamon, cloves and mace. Boil the liquid for some time after the spices have been added, then place the fruit in jars and pour this over them.

27. Pear Chips.—Ten pounds of pears sliced thin, seven pounds of sugar, four lemons boiled soft; press out the juice and pulp; chop the peel very fine. Boil the fruit and sugar together until soft, then add the lemon, a half pound green ginger root scraped and cut into small pieces. Let the above mixture boil until quite thick. This can be placed in jelly glasses, and will keep nicely. This is an excellent recipe.



JAMS AND JELLIES.

1. Crab Apple Jelly.—Select nice ripe apples, wash and cut out any imperfections; place on the stove and cover with water, cook slowly until soft enough to strain, then take them off and drain through a jelly bag. To every four pints of juice use three pints of sugar; heat the sugar very warm in the oven. Boil the juice fourteen minutes, stir in warm sugar, and boil altogether three to five minutes, then turn into moulds or jelly glasses.

2. Apple Jelly.—After you have selected nice tart, juicy apples of good flavor, pare them, core and quarter, then put them with the skins and cores, in a jar in a slow oven. When they are quite soft, strain all through a coarse muslin bag, pressing hard to extract all the flavor of the fruit. Put a pound of loaf sugar to every pint of juice and the juice of one lemon, and put the liquor over the fire in a preserving kettle. Boil steadily for twenty minutes or so, skimming occasionally. Boil the jelly glasses in hot water and fill them with the jelly while hot. This jelly will keep for an unlimited time if kept in a cool, dry place.

3. Currant Jelly.—The currants should be washed very thoroughly, but do not stem; put in a kettle, scald them but do not cook. Cool and strain; boil the juice alone for twenty minutes. Weigh the sugar, and to a pint of juice use a pound of sugar. Have the sugar in the oven browning lightly and heating thoroughly. When the juice has boiled twenty minutes stir in the sugar until it dissolves; then put into glasses and keep in a cool place.

4. Blackberry Jelly.—Cook the berries until tender, then strain the juice from them. Add an equal quantity of sugar. Boil hard for twenty minutes, then pour into moulds or jelly glasses.

5. Cranberry Jelly.—Take two pounds of sugar, granulated, one quart of water and three quarts of cranberries. Cook thoroughly, mashing all the berries fine, then put all through a fine sieve. Return the juice to the stove and cook fifteen minutes more; pour into glasses and seal when cool.

[846 MOTHERS' REMEDIES]

6. Grape Jelly.—Select grapes that are partially ripe, as they make the prettiest jelly, and to every eight pounds of fruit take a large cupful of water; put them into a porcelain-lined kettle and boil until quite soft; strain through a cloth. Measure the juice, then measure and put away the same quantity of sugar. Let the juice boil half an hour, then add the sugar and let it boil five or ten minutes longer. All jellies to be good, should have nearly all the boiling done before the sugar is added.

7. Rhubarb and Apple Jelly.—Cut up your rhubarb and wash it; put on the fire without any water at all. Take good sour apples, pare and quarter and cook in a very little water. Strain the juice from both and put them on the stove to cook for fifteen minutes. Then add the heated sugar, using three-fourths as much sugar as juice. Boil hard for twenty minutes, turn into glasses and set in the sun, if possible, for half a day. Seal the next day.

8. Spiced Grape Jelly.—Take grapes half ripe, crush all the juice out well and strain. Take equal quantities of juice and sugar; to each quart of juice add one-half teaspoonful of cloves and one tablespoonful cinnamon. Cook very hard for twenty minutes, then remove from the stove and pour into glasses.

9. Rhubarb Jelly.—After the rhubarb has been thoroughly washed and cut up in small pieces, stew until tender in a preserving kettle. Strain through a jelly rag and flavor with extract of lemon. Put in enough to suit the taste. To each pint of juice add a pound of sugar; boil until it jellies on the skimmer, then remove and place in glasses. Keep in a cool place.

10. Orange Marmalade.—Cut the oranges in half; remove the pulp with a spoon, take one lemon to five oranges, preparing the same way. Then cut the shells of the oranges in two, scrape out the white lining and put the skins on to boil; weigh the pulp, take half as much sugar, and simmer together fifteen minutes. When the skins are transparent and tender, take up, putting several pieces together, cut it quickly into the narrowest possible strips. Mix these with pulp and sugar; cook until very thick. Put in glasses and then when cold, seal.

11. Blackberry Jam.—Take two quarts of blackberries, one quart fine cooked apples, two quarts of sugar, boil these all together for twenty minutes. This is very easily made and is very good.

12. Plum and Apple Jam.—After canning plums, there is often some left, not enough to fill a can; a very nice jam can be made of this by putting it through a sieve; and adding the same quantity of good apples, cooked. Sweeten to taste and put in a very little cinnamon and cloves. Cook an hour, then tie up in jars when cold.

13. Tomato Marmalade.—Pare and slice without wetting four pounds of unripe tomatoes, Give them a slow boil for several hours until a large portion of the water has evaporated; add for each pound of tomatoes three-quarters of a pound of sugar and two sliced lemons. Boil for one hour longer.

[CANNING, PICKLING AND PRESERVING 847]

14. Raspberry Jams.—To three or four pounds of ripe red raspberries add an equal quantity of white sugar. Crush the whole well in a preserving kettle; add one pint of currant juice and boil gently until it jellies upon a cold plate; put into a small jar and cover with brandied paper. Tie over them a thick paper and keep in a dark, cool, dry place.

15. Strawberry Jam, with Red Currants.—Take four pounds of strawberries, one pint of red currant juice, and two pounds of sugar. Place in a porcelain kettle and boil the berries and currant juice first, then add the sugar and boil up again, skimming well. Put in jars, cover with paraffin and keep in a cool place.

16. Peach Jelly.—Cook peaches and add a few kernels; when done strain. To one pint of peach liquor add one lemon and one pound of sugar. Dry and heat the sugar in a separate pan and let the peach liquor boil twenty minutes. Then add the sugar and boil a few minutes longer. This is very nice.

17. Gooseberry Jam.—To one pound of pulped fruit, add three-fourths pound of sugar. Stew the berries in a little water, press through a coarse sieve or colander. Then place on the stove again and add sugar. Boil three-quarters of an hour, stirring constantly. Pour in jars or jelly glasses.

[348 MOTHERS' REMEDIES ]

CANDY MAKING

CONFECTIONERS' AND COMMON CANDY.

From the Following Recipes and Formulae, Hundreds and Even Thousands of Candies Can Be Made.

Candy Making at Home.—The proverbial "sweet-tooth" is a characteristic of the American people. Hundreds of tons of candy are annually consumed, and fortunes have been made in the business. The range of price is from ten cents to a dollar a pound, with some specially wrapped and boxed bon-bons exceeding the latter price, not because of intrinsic excellence, but because of the ornamental form in which they are presented. Cheap candies are adulterated and hence more or less detrimental to health. Good candies are not harmful, unless eaten to excess. Delicious candy may be made at home at much less cost, and some famous candies, like the "Mary Elizabeth" and others, had their beginnings in a home kitchen and grew into popular favor because of their known purity and uniform excellence. The cost of ten one-pound boxes of candies is estimated at $1.50 when materials are bought in small quantities; such candies, placed on sale at church fairs, bazars, etc., are sold at forty and fifty cents per box. Even at twenty-five cents a box there is a profit of ten cents on each box. Any girl can prepare bon-bons for a luncheon or a party at home, if she is willing to take the trouble,—which is, after all, a pleasure to many. She may save her own candy boxes and by getting a supply of paraffin paper, fill them again with candies quite as good as those they originally contained; or buy new boxes of the paper box manufacturers at two or three cents apiece. A box of home-made candy makes a nice Christmas or birthday gift.

Boiling the Sugar.—Confectioners recognize seven degrees in boiling sugar for candy, only four of which, however, are practically important. The first of these is the "thread" at about 215 degrees, by the sugar thermometer, when a short thin thread forms when thumb and forefinger are separated with a drop of syrup between them. This passes very quickly into a second stage, known as the large or long thread, when it can be drawn out to a considerably greater length without breaking. In a moment more it can be extended as far as the thumb and forefinger can be separated. The next stage is the "pearl," shown when the surface of the syrup is covered with bubbles, and is the stage at which much candy is made. The "blow" and "feather" come next; then the "ball" or fondant stage at 235 to 245 degrees; this is the third important stage. To discover when the boiling has progressed to this stage, drop a little of the syrup on to ice water, or dip the tips of the thumb and forefinger into ice water and then into the syrup and instantly into the ice water again with the syrup between. One can use a small stick in the same way. If the syrup can be rolled into a soft, but not sticky ball, it is in the soft ball stage; half a minute more of boiling will convert it into the "hard ball," if tested in the same manner. For fondant, the "soft ball" is chosen. The next is the "crack" or brittle stage, at about 300 degrees; when testing as above the syrup remains dry and hard on the fingers. This is the stage for candy that is to be pulled. At the caramel stage the syrup begins to brown, and must be quickly taken from the fire or it becomes "burnt sugar;" dropped in water it crackles and snaps.

[CANDY MAKING 849]

Making the Fondant.—Fondant ("foundation") is the basis of all French bon-bons, so-called. An endless number of varieties may be made from it in combination with other material. There are two ways of preparing it. The easiest and simplest way is to add to the white of an egg an equal bulk of cold water and a teaspoonful of vanilla; beat until it froths, then add, gradually, one pound or more, of confectioners' XXX sugar; if the egg is large, one and one-half pounds may be required. Ordinary sugar will not do. Add sugar until the mixture forms a stiff paste; work this with a spoon until it is very smooth, then put away in a cool place for at least twenty-four hours, letting it stand in an earthen dish, and cover with a doubled napkin wrung out of cold water.

French, or Boiled Fondant.—Put into a porcelain lined kettle a pint of the best granulated cane sugar, half a pint of cold water and a salt spoon of cream of tartar dissolved in warm water. Stir it till the sugar is dissolved and boil rapidly without stirring or moving the kettle. Without a sugar thermometer it is impossible to tell exactly how many minutes it should boil, but usually in about ten minutes a little of the syrup dropped into cold water will form a soft waxy ball between the moistened fingers. It should then be removed from the fire and put in a cool place until the hand can rest with comfort on the bottom of the kettle. If too hot, it will turn back to sugar; if too cold, it will not thicken properly. In either case it is not spoiled, try again; add boiling water, stir until dissolved, and repeat the boiling. A little experience makes one to seize "the psychological moment" when the syrup is in the right condition. When the syrup has cooled to the degree indicated above, begin to stir it, using a long-handled wooden spoon. It will turn milky at first, then thick and white, finally dry on the edge of the dish and get so stiff it is difficult to stir. Then take the mass out on a marble slab and knead as you would bread dough; if you have no marble slab you may work it in the hands.

[350 MOTHERS' REMEDIES]

Flavor and Color.—At this point add the flavoring. Make little holes in the fondant with the fingers and put in each a little of the flavoring, working it through the mass. The essential oils are better than extracts. Three or four drops of any of the oils will flavor a pound of fondant. Three cents worth would be sufficient for a number of pounds. The flavor should not be strong. About a teaspoonful of any extract will be sufficient. If it is desirable to have two or more flavors, divide the fondant into the required number of portions, and have an assistant take up the kneading of each. Work the fondant until it is creamy. The pure food laws discourage the use of colorings, and it is difficult for the amateur to procure them in economical quantities. Cochineal can always be had and provides any number of shades of pink. Spinach heated over steam, and the juice expressed, gives a pretty green which is perfectly harmless. Work into the fondant as you used the flavoring oil or extract. The above ingredients will make one pound of fondant, all the beginners should undertake at one time. It may be kept for some time by packing it in glass cans and sealing tightly. The fondant should "mellow" for at least twenty-four hours before being used, especially as centers for chocolate creams, etc.; and these in turn should stand as long before being dipped. It is also advisable to let the bon-bons stand a day at least before being wrapped and packed. Choose a dry, clear, quiet day to make fondant, and do not attempt to work with it in wet weather; it is very sensitive to atmospheric conditions.

Making the Bon-bons.—After the fondant has stood the required interval it is ready to make up. Here comes in play the ingenuity of the candy maker in the employment of various accessories. Candied cherries, candied violets and rose petals, angelica, dates, figs, hard jellies, raisins, white grapes, crystallized ginger, cocoanuts, marshmallows, nuts, all are employed, while chocolate is used in so many forms that it gives rise to an entire class of candies. When ready to make up the bon-bons, roll the fondant out evenly and cut in squares of equal size; shape these with the fingers. The hands must be frequently dipped into ice water and wiped dry, but never greased. Roll the fondant into a ball; while still in the hand, press into the top an English walnut meat, or whatever decoration is desired, and lay on paraffin paper to harden. Another class is made by using a nut meat, say a blanched almond or pecan meat, a raisin, etc., as center, and rolling the fondant round it. The ball may be rolled in beaten white of egg and then in coarse white sugar. By using various centers, and ornamenting the tops differently a great variety of bon-bons may be made; in fact, hundreds or even thousands can be worked out by changing the flavor, nuts, coloring, etc.

Chocolate Candies.—If the American girl had to be restricted to one class of candies, there would be little doubt she would profess a preference for those prepared with chocolate.

[CANDY MAKING 851]

Chocolate Creams.—To make chocolate creams, roll the fondant into balls of uniform size; let them stand on paraffin paper twenty-four hours or more. Also coat nut meats, raisins, candied cherries, etc., with fondant. In making a small quantity of chocolate dipped candies, get a small bowl that will fit into the top of the teakettle; into this cut half a pound of unsweetened chocolate and a lump of paraffin as large as a black walnut, and let them melt; when smooth and well mixed let cool a little, and then set on a hot soapstone. Have ready a colander and a long darning needle. Cover the bottom of the colander with paraffin paper, stick the point of the needle into the piece to be dipped, immerse in the melted chocolate, let it drip a moment, then push the eye of the needle through one of the holes in the colander, reach the other hand under and pull out the needle. There then remains no disfiguring hole in the bottom of the cream. When the colander is filled, lift the paper very, very carefully, and put in a cool place to harden. Unless the colander must be used again it is best to let the creams stand in it to harden. Nut meats, white grapes, candied cherries and the like, may be dipped in the melted chocolates and coated like the creams. If the chocolate gets too thick, thin it with a little olive oil or unsalted butter; not with water which will make it grain.

Chocolate Creams. No. 2.—Put two cups of granulated sugar into half a cup of sweet cream. Boil five minutes from the time it begins to boil hard. Set the pan into cold water and stir in the flavoring, a teaspoonful of vanilla, usually. Stir until the candy is so stiff that stirring is difficult; drop from a spoon on waxed paper; as it hardens, mould into balls, and dip in chocolate as above.

Chocolate Candy, Plain.—Melt a square of unsweetened chocolate and stir into plain fondant, flavoring generously with vanilla.

Chocolate Caramels.—Put together over the fire one cup of molasses and two teacupfuls of sugar. Add a quarter of a pound of grated chocolate and a piece of butter the size of an egg. Boil, without stirring, fifteen to twenty minutes; pour into flat buttered dishes to a depth of one-third of an inch, and when nearly cold cut into squares. Wrap each in a square of paraffin paper.

Chocolate Nut Caramels.—Boil together a cup of molasses, a cup of sugar and half a cup of sweet milk until a little hardens in cold water. Cut into it a piece of butter the size of an egg and add a cup of chopped nuts. Proceed as above.

Chocolate Fudge.—Put into a porcelain lined pan two cups of granulated sugar, four sections of unsweetened chocolate, grated, one cup of milk and two rounded tablespoonfuls of butter. Cook, stirring constantly, for twenty minutes. Dip out a little of the mixture, put on a cold plate, and if it is done it will form a soft pliable paste. Flavor generously with vanilla, beat hard for a few minutes, then turn into buttered pans and cut into squares while warm.

[852 MOTHERS' REMEDIES]

CHOCOLATE CANDIES. Cocoanut Cream Bars.—Boil three pounds of granulated sugar, one cup of cold water and half a teaspoonful of cream of tartar until thick—or in the "ball" stage. Let cool slightly, then beat until creamy. Have ready a large cocoanut, grated; mix and stir well, then pour into shallow tins covered with buttered paper. When cold, cut into bars. Let stand a day or two before using.

Cocoanut Caramels.—Three pounds of granulated sugar, one cup of milk, a tablespoonful of butter and two teaspoonfuls of lemon extract. Put into a kettle, stir till dissolved; add one grated cocoanut and boil to the "pearl" stage. Pour into buttered pans, after it has cooled a little mark off into squares, and when cold break apart. Use when quite fresh.

Cocoanut Snow Balls.—Knead dessicated cocoanut into fondant; make into balls, and roll in grated cocoanut. Dessicated cocoanut may be used but is not as good as grated cocoanut.

MAPLE CANDIES. Maple Creams.—Beat thoroughly one cup of the best maple syrup and the while of one egg. With XXX confectioners' sugar, make it into a stiff fondant or paste. Use as the centers for bon-bons, or make into balls to be dipped into chocolate.

Maple Creams No. 2.—To two pounds of maple sugar add a cup of water and a quarter teaspoonful cream of tartar. Shave the sugar, and stir till dissolved. Boil without stirring to the soft ball stage; let stand in the kettle until cool, not cold; beat until creamy and pour into a shallow buttered pan.

Maple Balls.—Boil without stirring, two cups of shaved maple sugar and a cup of water. At the hard ball stage add a heaping tablespoonful of good butter. Beat till creamy. As soon as it can be handled form into balls and press the half of an English walnut or pecan on one side.

WAFERS.—To make wafers, boil without stirring two cups of granulated sugar, a half cup of water. When it will "spin a thread" set the kettle in cold water and beat till creamy. Flavor with peppermint, wintergreen, cinnamon, or any flavor you choose. Squeeze through a pastry tube upon paraffin paper in quantities that will spread to the size of a quarter dollar.

Chocolate Peppermint Wafers.—Take some of the fondant prepared as above, flavor rather strongly with peppermint and dip in sweet chocolate.

MOLASSES CANDIES.—Nothing pleases children more than a "candy pull." Turn them loose in the kitchen and let them make molasses taffy.

Molasses Taffy.—Boil a cup of good Porto Rico molasses, a cup of brown sugar and a piece of butter the size of an egg until a little will harden, in cold water. Cool on buttered plates, and as soon as it can be handled grease the fingers and pull till hard and light colored. To prevent boiling over, grease the edge of the pan or kettle in which it is boiled.

[CANDY MAKING 853]

Molasses Taffy No. 2.—Four cups of sugar, two of molasses, half a cup of vinegar. Boil till it hardens in cold water, then add a tablespoonful of soda dissolved in a little water. Pour into buttered dishes and pull when sufficiently cool to handle.

Butter Scotch.—One cup of each of sugar and molasses, half a cup of vinegar, one tablespoonful of butter and a quarter teaspoonful of soda.

Nougat.—Nuts intended for nougat should be blanched, skinned and dried. Melt in a porcelain lined vessel, one pound of fine white sugar with two tablespoonfuls of water, stirring continually with a wooden spoon. Heat the nuts in the oven, after chopping them, add to the syrup, and stir for five minutes. Remove from the fire and add a little grated lemon rind. Oil a flat pan; place it in a warm place on the range and pour the candy into it. When brown, turn out of the mould, cut in cubes and wrap in oiled paper.

Nut Bars.—Chop any kind of nutmeats you prefer, or a mixture of nuts, moderately fine. Butter a shallow pan and spread the nuts evenly over the bottom. Boil one pound of granulated sugar with half a cup of water and a pinch of cream of tartar till thick, but not too brittle. Pour over the nuts and set aside to cool. When it begins to harden mark into bars with a sharp knife. Let stand several days, when it becomes soft and delicious.

Nut Loaf.—Chop nutmeats into small pieces and work into fondant. Make into a roll, and after standing a day or two, cut into slices. Chopped dates, figs and raisins may be used in the same way.

Peanut Candy.—Carefully remove the shells and brown skins from roasted peanuts. Put them an inch thick in a buttered pan. Boil a pound of crushed loaf sugar with three gills of water and a salt spoon of cream of tartar (to prevent graining) dissolved in water, to the caramel stage. The instant the sugar reaches that point, shown by its beginning to brown, it must be removed from the fire and the pan set in cold water to check the boiling; then pour over the nuts.

Pop Corn Candy.—Boil two cups of sugar, two tablespoonfuls of butter and a cup of water until it threads. Stir in four quarts of nice popped corn, rejecting all hard kernels, take from the fire and stir till cool. Make into balls.

Popcorn Baskets.—Prepare the corn as above, instead of making into balls, butter the bottoms of tumblers and press the candy around them to form little baskets, in which ice cream may be served or which may be filled with candies.

Sour Drops.—Strain the juice of three or four large lemons into a bowl, and stir in powdered loaf sugar till it is quite thick. Put into a pan and let boil five minutes, stirring constantly. Drop from the end of a spoon upon writing paper, and when dry keep in tin cannisters. Tartaric acid is generally used by commercial candy makers, but is much more injurious to health.

[854 MOTHERS' REMEDIES]

Crystallized Fruits.—Other Candies.—Boil two cups of granulated sugar with two-thirds of a cup of water until it hardens in cold water, do not stir. When it is brittle without being sticky, it is ready to use. Dip the fruit to be candied, sections of oranges, white grapes, cherries, squares of pineapple, etc., into this, and lay on paraffin paper. Dip a second time after the first has hardened, to ensure a good coat. Use the same rule for the syrup to glace nuts.

Cream Dates.—Remove the stones from nice dates. Replace them with the roll of flavored fondant. Or roll a blanched almond in fondant and stuff the date with it.

Hoarhound Candy.—Boil the hoarhound in a little water till the strength is extracted. Make a sugar syrup, adding the hoarhound to it; let it boil up and stir against the sides of the pan until it thickens. Pour out on paraffin paper dusted with fine sugar, and cut into squares.

Marshmallows.—Dissolve over a slow fire eight ounces of best gum arabic in three gills of water. Boil one ounce of marshmallow roots in a little water for half an hour. Strain, and boil down. Put this and the gum arabic solution with half a pound of loaf sugar, let it cook slowly till it makes a paste that can be rolled between the fingers to the "soft ball" stage. Then add the beaten whites of two eggs; when well mixed pour in a pan which should be lined with white paper, with enough projecting over the sides so that as the mixture cools it can be lifted out and cut in cups with a sharp knife, then rolled in powdered sugar.

Marrons Glaces.—Remove the shells from a quart of large Italian or French chestnuts. Let stand fifteen minutes in boiling water. Drain; rub off the skin; cover again with boiling water and simmer gently half an hour or till tender, but not soft. Drain in a sieve. Boil together one cup of granulated sugar and one cup of water; add the nuts and simmer until they begin to look clear. Make another syrup of one pound of granulated sugar and one cup of water; boil till it will spin a thread, add a teaspoonful of lemon juice and set aside till it cools a little; then beat till it begins to turn white. Set in a basin of hot water, flavor with vanilla, and when melted to a syrup, dip each nut. When coated, lay on paraffin paper to dry. These sugared chestnuts are highly esteemed as a sweetmeat and are expensive to buy.

Stick Candy.—Three pounds of granulated sugar, two cups of water, one teaspoonful of cream of tartar dissolved in a little warm water. Stir over the fire till the sugar is dissolved; cover the kettle while the syrup is boiling and skim carefully a few drops. When it will harden in cold water, take from the fire and add the flavoring and coloring, then pour on well buttered plates. When cool, pull, and make into sticks or mark off into squares.

[CANDY MAKING 855]

School Girl's Delight.—Two cups of white sugar, three-fourths cup of golden color corn syrup and a quarter cup of water. Put into a granite sauce pan and boil till a little will crisp in cold water. Beat the whites of two eggs very stiff in a large bowl; pour the syrup very slowly into the bowl, beating the while, and beat and stir until it begins to harden. Then add one teaspoonful of vanilla, half a cup of chopped nutmeats, and five cents worth of dates, cut up with the scissors. Pour upon oiled paper in a flat pan and cut in squares. Those who eat this candy will ask to have it made again.

A Few Hints.—Many candy makers consider coffee A sugar, better than the granulated, as being purer. Choose a sugar that is dry, uniform in quality and with hard, sparkling crystals. Cane sugar is greatly to be preferred over beet sugar. When you can, let the sugar and water stand together for some time. The syrup may be stirred until it reaches the boiling point, but not afterward. Unless otherwise specified, cook over a hot fire. The syrup passes quickly from one degree to another and must be tested often and carefully. Cream of tartar must be dissolved in a little warm water before being put into the syrup. So also must soda. If you use nuts, be careful to remove every particle of shell and skin before putting them into the syrup. Almonds are blanched by letting them stand in boiling water for a few minutes and then nipping off the skins between the fingers. They should be warmed in the oven before being put into the syrup. Dessicated cocoanut should be steamed a few minutes before being used; put in a dish in a colander over boiling water. Use the fresh cocoanut if you can get it. Bonbons made of fondant are probably the easiest form of candy making for the amateur to attempt, and the most interesting on account of the variety possible through the use of other materials in combination.

[858 MOTHERS' REMEDIES ]

OVER THREE HUNDRED MISCELLANEOUS RECIPES

A GOLD MINE OF INFORMATION FOR PROGRESSIVE HOUSEWIVES

HOUSEKEEPERS' ALPHABET.

Apples.—Keep in a dry place, as cool as possible, without freezing.

Brooms.—Hang in the cellarway to keep soft and pliant.

Cranberries.—Keep under water in cellar; change water monthly.

Dish of hot water set in oven prevents cake from scorching.

Economize health, time, and means and you will never beg.

Flour.—Keep cool, dry and securely covered.

Glass.—Clean with a quart of water mixed with a tablespoonful of ammonia.

Herbs.—Gather when beginning to blossom; keep in paper sacks.

Ink Stains.—Wet with spirits of turpentine; after three hours, rub well.

Jars.—To prevent, coax husband to your will rather than order him.

Keep an account of all supplies with cost and date when purchased.

Love lightens labor.

Money.—Count carefully when you receive change.

Nutmegs.—Prick with a pin and if good oil will run out.

Orange and Lemon Peel.—Dry, pound and keep in corked bottles.

Parsnips.—Keep in ground until spring.

Quicksilver and white of an egg destroys bedbugs.

Rice.—Select the large, with a clear fresh look; old rice may have insects.

Sugar.—For family use, the granulated is the best.

Tea.—Equal parts Japan and green are as good as English breakfast.

Use a cement made of ashes, salt and water for cracks in stove.

Variety is the best culinary spice.

Watch your back yard for dirt and bones.

Xantippe was a scold. Don't imitate her.

Youth is best preserved by a cheerful temper.

Zinc lined sinks are better than wooden ones.

Regulate the clock by your husbands watch, and in all apportionment of time remember the Giver.

[MISCELLANEOUS RECIPES 857]

1. Charcoal to Prevent Rust.—Charcoal absorbs all dampness, for which reason it should be kept in boxes with silverware to prevent rust.

2. A Needle Holder.—A guest of ours kept all her needles in a bottle in which was a pinch or two of emery. She said that it keeps them always bright and free from rust, and she finds it much easier to pick out the needle she wants from the bottle than from a tray.

3. Care of a Scrubbing Brush.—Scrubbing brushes should never be put away with their bristles upward, for thus the water would soak into the wooden part and the bristles would soon become loose.

4. In Case of Sickness.—In our home, when hot cloths are needed wet ones are put in a steamer, and water kept boiling underneath. In this way the cloths are more easily handled and can be applied as hot as needed.

5. To Tighten Cane-Seated Chair Bottoms.—Cane-seated chair bottoms that have sagged may be made as tight as ever by washing them with hot water and leaving them to dry in the open air.

6. For Chilblains.—To relieve the chilblains bathe the feet in warm water at night, then rub them with castor oil. This method will cure very bad cases.

7. Paint, Smoked by Kerosene Lamps.—Paint that has been smoked by kerosene lamps may be cleaned with kerosene, which can afterward be rubbed off with a clean brush.

8. A Use for Sacks.—Save all salt and sugar sacks; wash and boil them and they can be put to various uses. Salt sacks are nice to strain jellies through; are also nice to bake veal or beef loaf in. Sugar sacks make nice dish-towels.

9. Soap With Stove Blacking.—Use a half bar of laundry soap, and one cake of blacking. Put in an old kettle with three quarts of water. Boil down until thick. This will last a year.

10. To Remove White Spots from Tables.—Wring cloths out of very hot water, lay them over spot and remove quickly. Repeat if necessary. When dry, rub the furniture with some of the good polish.

11. To Clean Mirrors.—To clean a French mirror which has grown dull, rub with a cloth soaked in alcohol; follow this by rubbing with a dry cloth. The dullness will vanish, and the mirror will look like new. This method is used for cut glass with excellent result.

12. To Whiten Linen.—If you want your table linen to last do not use bleaching preparations. Use only clean soap and soft water. If the water is not soft, add a little ammonia.

13. Velveteen for Polishing Cloths.—Old pieces of velveteen that have served their original purpose should be saved for polishing cloths. They will answer perfectly the purpose of chamois and save buying anything fresh. When soiled the cloths may be washed in soapy water and dried in the open air.

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14. For Clearing Vinegar.—Should your home-made vinegar refuse to settle, try this: To each gallon stir in a half pint of fresh milk and let stand undisturbed for twenty-four hours. The milk will form a curd at the bottom and all the dregs will settle with it, leaving the vinegar clear. Pour off very carefully.

15. Uses for Old Velvet.—A bit of velvet is a fine polisher for brass. It quickly removes the dust from woodwork, or shoes soiled from walking which do not need reblacking. For dusting a felt hat there is nothing better than a piece of chiffon velvet. It is also good to keep the bottom of a silk skirt free from the dirt. One housekeeper even uses a big piece of old velvet to rub her stove to a high polish after it has been blackened.

16. Removing Warts.—Warts can be removed permanently and safely by an application of a salve made by mixing common table salt into a yolk of an egg. Change the application daily, and within the week they will all drop out.

17. To Save Time by Sewing.—When sewing on plain garments, cut out several garments at a time, and save time by stitching all the straight seams, then doing all the basting, etc.

18. To Remove Stains from Blankets.—Stains on blankets and other woolen materials may be removed by using a mixture of equal parts of glycerin and a yolk of an egg. Spread it on the stain, let it stay for half an hour or more, then wash out.

19. Burn from Acid or Lye.—In case of a burn with carbolic acid or lye, the speedy application of sweet oil or olive oil will give almost instant relief.

20. To Wash Laces.—To wash delicate or tender laces put the lace in a fruit jar with shavings of some good soap, cover with warm water, let soak for awhile then shake, using if necessary several waters, then rinse in same manner, spread between pieces of muslin and roll up on a bottle or jar, and leave to dry. They will not be torn in this way and will look like new.

21. For Cut or Bruise.—Bind sugar and turpentine on the wound or bruise at once. The healing properties of this simple remedy cannot be surpassed.

22. Lemons; How to Obtain More Juice.—Lemons placed in a moderately hot oven, for a few minutes will yield a greater quantity of juice than if used in the ordinary way.

23. Whipping Cream.—If cream does not whip well, add to it the white of an egg, and the result will be very satisfactory.

24. To Clean Lamp Burners.—To remove the black gummy coating which sometimes comes on the brass parts of lamp burners, moisten the cloth with common household ammonia, rub it on sapolio, and apply it to the coated surface with the aid of a little elbow grease. A bright brassy surface will soon appear.

[MISCELLANEOUS RECIPES 859]

25. To Preserve Hot Water Bottle.—Fill with air, cork tightly, and hang in a cool dry place. This keeps the walls of the bottle from coming in contact with each other and prevents deterioration and decay.

26. Sweep Stairs with Paint Brush.—My mother uses a paint brush with long bristles for sweeping her stairs. With its use the work is more quickly and thoroughly done than by the old way, because the bristles reach every corner and crack as a cloth cannot do.

27. Washing Hair Brushes.—To wash hair brushes take a piece of washing soda, dissolve it in warm water, and stand the brush in it, taking care that the water covers only the bristles. It will almost instantly become clean and white. Place it in the air to dry, bristles downward, and it will be as firm as a new brush.

28. Loops on Towels.—Always have a loop on each end of the kitchen towel, where a roller is not used. Otherwise all the soil and the wear come on the lower end.

29. Changing Pillow Slips.—To change pillow slips without scattering the feathers all over the house, sew up the clean tick, all except a space of about twelve inches. Take the full pillow unopened and baste one side of the empty one to the full one. Then with a knife slit open the seam of the pillow, the twelve-inch space. Quickly baste the other sides together so they will not come apart easily. Then slowly push the feathers into the clean and empty tick, and when finished undo the basting and sew tightly. Soak the soiled ticks in cold water immediately to remove remaining feathers.

30. Use of Old Linen Collars.—Cut them up into narrow strips and use them for gas-lighting instead of using wax tapers. They make a steady flame and do not drip grease.

31. Discarded Toys.—My baby came in the other day hugging to his breast a toy tin goat. It was evidently one of the discarded playthings of a neighbor's child. On inquiry I found that the toy had been given to my boy, and he has taken so much pleasure in this castoff plaything that I have been saving his old toys and passing them on to other children of the neighborhood. I have discovered that in their baby hearts these are as good as new, because they have never played with them. It is nothing to them that they are not just out of the store.

32. To Clean Silver.—Try curdled milk for cleaning your silverware. Let the silver stand for several hours in the milk, and you will be surprised at the result.

33. Removing Stains.—Damp salt will remove egg stains from silver and tea stains from cups.

34. To Keep Free from Mould.—Jelly and jam can be kept entirely free from mould by pouring a thin layer of melted paraffin on top. This paraffin can be saved when the jelly is taken from the glass and used the next season so the cost is very small.

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35. Hanging Out Clothes.—The other day I came across a peculiar clothes bar. It was the same as any other, except that the crossbars had been removed, and for them ropes had been substituted. The owner told me she had had her husband fix it for her the previous winter when she was bothered with salt rheum. "I hang up all the baby's little things, fastening them with clothespins, right here in the house where it is warm," she explained. "Then it is but the work of a moment to take the whole thing out of doors, and there is no fishing around for the tiny things when my hands are so cold they feel as though they would drop off."

36. A Fine Cutting Board.—I measured the top of my kitchen cabinet, and had a piece of zinc cut to fit it, allowing an inch for turning over the edges. My husband tacked it on, and I can cut meat and bread or anything on it, without harming it in the least, besides using it as a moulding board.

37. Convenient Place for Stiletto.—It will be found a great convenience to have the stiletto tied to the embroidery hoop by a ribbon about a foot long, when that little instrument is necessary for the work in hand.

38. Cleaning Paint and Varnish.—Many housekeepers have been annoyed by finding their paint and varnish brushes dry and hard. To soften them, heat to the boiling water point some good cider vinegar, immerse your brushes and allow them to simmer in it for a few minutes, then wash out in strong soapsuds and your brushes will be soft and pliable.

39. How to Keep Cookies from Burning.—To keep cookies from burning on the bottom, turn the baking pan upside down and bake on the bottom of the pan.

40. Non-Sticking Cake Tins.—Cake layers will not stick in cooking if a little meal is scorched on the cake tins and rubbed off with paper.

41. To Clean Sieve.—Hold a sieve which has been used for straining oatmeal, tomatoes, fruit, etc., at once under the faucet, or shake it in enough water to cover it, then slap it, and it is easily cleaned; if it dries first it is almost impossible to get it clean even by more time and effort.

42. Washing Clothes.—After the clothes have been soaked a while to loosen the dirt, spread on washboard, soap, and then rub with a common scrub brush. The dirt comes out easier and with much less wear on the clothes. Even when the washing machine is used, this is a help for the wrist bands that are not quite clean.

43. Discoveries.—When old clothes, like worn-out aprons or waists or linings come to hand, and are absolutely good for nothing else, cut them into small pieces, say eight or twelve inches square, some larger, and put them into a bag or box easily accessible. Then when something is spilled over on stove or floor, or mess of any kind is made, use these bits for cleaning up and drop them into the fire.

[MISCELLANEOUS RECIPES 861]

44. To Stretch Curtains.—Take curtains while wet and put on a curtain rod; also put a heavy rod as a weight on the lower hem. Hang one on curtain at a time at an open window and stretch the desired width.

45. Cleaning Windows in the Winter.—It is a hard task in the winter time to wash windows in the old way, but if it is very cold, windows can be cleaned by using "Bon Ami," The same is useful for cleaning bright pieces on stoves.

46. How to Kill Black Ants.—A request for information as to how to rid plants and trees of black ants, which was received at the Pennsylvania department of agriculture's division of zoology, elicited the following from Prof. H. A. Surface, State Zoologist. You can do this by finding the nesting places of the pests and making holes into the interior of them with a sharpened stick like a broom handle and pouring into each hole a half tea cup of carbon bisulphide. Fill the hole with earth and cover with a wet cloth or blanket to keep down the fumes and the ants will be destroyed at once. This is the best possible method for destroying ants of any kind.

47. Washing Windows.—It is better to wash windows on a cloudy day or when the sun is not shining directly on them. Before washing, dust them thoroughly inside and out, then wash the woodwork without touching the glass. For the glass use warm water, to which add a tablespoonful of kerosene to each pailful of water used. Dry with a cloth or chamois skin, wrung very dry; then polish with a soft cloth or soft old newspapers.

48. Home-made Soap Shaker.—A baking powder can with holes punctured in both cover and bottom, makes a fine soap shaker. Put all the small scraps of soap in this, and when you wash dishes, just put box and all in your dishpan and shake about. You will have a nice suds and no soap rubbing off on the dishes.

49. Cleaning Rugs.—When cleaning rugs first lay them out straight and brush with a stiff dry scrubbing brush. You will be surprised at the amount of dirt that is loosened and comes out in this way.

50. Clean Leather Furniture.—A good way to clean leather furniture is to add a little vinegar to some warm water and wash the leather, using a clean soft cloth. Wipe with a dry cloth. To restore the polish, mix two teaspoonfuls of turpentine with the whites of two eggs; beat a little and apply with a soft flannel cloth. Dry with another cloth and rub well.

51. Ironing Board, Conveniences for.—Try tacking a pocket on the under side of your ironing board to keep your holder, stand and sheet of sand paper in.

52. Clean Gilt Furniture.—Gilt furniture can be cleaned with sifted whiting made into a cream with alcohol. Cover a small space at a time and rub off before it hardens. To clean brass fixtures rub them with cut lemon and then wash off in hot water.

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53. For Tufted Furniture.—For tufted furniture use a bicycle pump to remove dust. Garments to be stored for the summer months should first be aired well on a bright breezy day. Brush thoroughly and shake free of dust. Do not leave clothing out in the air after three o'clock in the afternoon, as from that time until dark all sorts of insects are seeking their beds. A trunk or box that has been thoroughly cleaned and sunned and then lined with fresh newspapers will prove an ideal place in which to store winter clothing. Sprinkle each layer with cloves and tuck newspapers well around them, moths detest printer's ink.

54. Clean Linoleum.—To clean linoleum add one cupful of beeswax, shaved fine, to two cupfuls of turpentine and set on the back of the stove to melt. When cool it will be thick and ready for use. First thoroughly clean the linoleum and then apply the paste with a soft cloth. Rub in well, then polish with a dry cloth, preferably flannel. Linoleum treated in this manner will look like new.

55. For Broken Needles.—A receptacle for broken needles in her work basket would be a boon to any woman, and this one which I am about to describe is very easily made, takes up little space and is really very convenient, when one is busy sewing and dislikes to get up to take care of the dangerous bits of steel. Take a little two dram bottle (homeopathic style), crochet for it a snug covering made of embroidery silk or silkaline, crocheting it tightly and covering the bottle completely, using some bright color if desired. When you break a needle just slip the pieces right through the meshes of silk into the bottle; they will go in easily, but the holes will close up after them, retaining them in safety till the receptacle is full.

56. How to Carry House Key.—The pocketless woman often finds it troublesome to carry a key, especially the house key, when she goes out. If an old-fashioned split metal ring can be found, use it to connect the key to be carried to the circular end of a strong, sure acting safety pin, not necessarily of the largest size. If such a ring cannot be found, fasten pin and key together with a bit of fine wire, string or thread will be sure to break just at the wrong time. Then the pin may be fastened to the inside of the jacket or slipped inside of the shirtwaist band pinned to the undergarment, or attached to the skirtband and allowed to hang down outside.

57. A Sewing Room Hint.—Thread will not become knotted so often if the newly-cut end is put into the needle instead of the other end, which is already broken.

58. Convenient Addition to Kitchen.—One of the most highly-prized helps in our kitchen is a bird cage hook, one which can be hung on a nail, and thus easily changed from place to place. On this when placed over the sink, I hang macaroni, greens, etc., to drain; and when placed over the kitchen table, it is an ideal arrangement for holding the jelly bag.

[MISCELLANEOUS RECIPES 863]

59. To Remove Candle Grease.—A simple way to remove candle grease is to scrape off all that will come off in that way, lay over the spot a piece of heavy brown wrapping paper (butcher's paper) and press with a very hot iron.

60. Using Silk on the Machine.—When sewing on the machine with silk, it often unwinds and twists around the spool spindle in a very trying manner. To avoid this make a hole in a small piece of felt and slip it on the spindle before the silk is put on.

61. A Shoe Cover.—When packing my trunk for a journey, I have found it to be a good scheme to use my stockings for shoe covers, this saves the added bulk of paper, and the shoes will be found less liable to muss up other things if protected by this clean and handy stocking covering. A stocking occupies practically no room when drawn over a shoe, and the two together will be found quite handy to tuck into chinks into which they alone can fall.

62. To Press Skirts.—An easy way to press skirts is to use a sheet of paper in place of a cloth; lay the folds, or plaits and in place of ironing over a wet cloth take a sheet of common magazine paper lay it on the goods and iron. This presses the skirt very well and keeps the shine off and will, I think, give more satisfaction than if pressed with a damp cloth or ironed on the wrong side.

63. How to Attach Holders to Kitchen Apron.—Pin two holders with long tape at each side of the apron when cooking. They are convenient for handling hot kettles or dishes.

64. To Pack Music.—An excellent place in which to pack away sheets of music that are not in constant use is a large box fitted with a hinged cover and upholstered in cretonne, after the manner of shirtwaist boxes so much in vogue. Such a box is kept in the hallway of a small flat, where room is at a premium. The music cabinet was full to overflowing and there was no closet shelf that could be utilized, as so often happens in an ordinary house. An unused shirtwaist box was suggested and has been found to answer every purpose, besides providing an extra seat when such a seat was desirable. The box seems to fit in as an article of furnishing and the reason for its being there would never be asked.

65. Pie Crust, How to Bake.—Bake empty pie crusts on the outside of the tin, instead of the inside, and they won't shrink.

66. Let the Poison Bottle Tinkle.—A wise house mother with half a dozen little folk needing all sorts of medicines and medical applications, has purchased in a toy shop a handful of little bells, and when a bottle containing poison is added to the medicine closet it is adorned with a bell tied around its neck with a narrow ribbon. No danger with the bottle thus equipped of taking by mistake, in the dark, the dangerous medicine. The moment the poison bottle is touched the little bell tinkles its warning.

[864 MOTHERS' REMEDIES]

67. A New Night Lamp.—Mothers who have timid little ones will appreciate the new night lamp, the apparatus of which may be carried to the country in a trunk or handbag. This apparatus consists of a small wooden float through which passes a tiny wick. An ordinary china teacup is half filled with cottonseed oil, the little floating wick placed in this, and a match touched to the upright wick. While the sides of the cup prevent thc direct light of the flame being visible to the person in bed, a pleasant dim light is cast over the room.

68. Time Saved in Sewing.—In a family of small children there are a great many buttonholes to be made. A quick way to make them in the everyday underwear, is on the sewing machine. Sew back and forth, leaving a small space in the center, three or four times where the buttonhole is wanted, and cut in the space left, being careful not to cut the stitching. In making little dresses, or slips after the skirts are sewed up, attach the gatherer to the machine and gather the top and bottom of sleeves and skirt. In this way work is quickly done.

69. Stews and Hash, How to Make.—Stews and hash made of fresh meat or round steak instead of scraps, are delicious. When the steak is to be used without being ground, select only tender, young, pinkish pieces; otherwise it will be tough in spite of prolonged cooking.