528 



AMERICAN FORESTRY 



o r grinding i s 

 done and anoth- 

 er into which to 

 empty the grat- 

 ings ; water i n 

 abundance a n fi 

 cloths for wip- 

 ing, riic starch 

 resenil)les wheat 

 Horn' in whitc- 

 n e s s and 

 smoothness. Its 

 use in making 

 such dishes as 

 boiled custard, 

 lemon pudding, 

 fruit b 1 a n c - 

 mange, lady fin- 

 gers, angel cake, 

 lemon pie and 



butter, apple 

 butter, gingered 

 pears, grape 

 jam and various 

 vegetable a n d 

 fruit pastes for 

 use as desserts 

 or as garnishes. 

 'i"he variety of 

 subjects includ- 

 ed make an im- 

 portant addition 

 to the household 

 c o 1 1 e c tion of 

 books on food 

 conservation. As 

 with the book- 

 lets on canning 



C.WXKR INSTE.\D OF C.\NNON. 

 The group litre pictured forms an important part of the National Army. It is made up of members of ; 

 canning cluh in a Middle Western community. These food savers are playing a big part in the war- and drying it is 



intended for 



time emergency. 



sponge cake is described in detail in the manual. For 

 these and some other purposes many expert cooks de- 

 clare the starch to be superior to wheat flour. 



Fermentation and sailing are also given detailed at- 

 tention in the new manual. Complete instructions are 

 given for the making of sauerkraut by both methods 

 and directions are also included for the preservation of 

 cucumbers, green tomatoes, beets, string beans and peas 

 by fermentation. During the winter these vegetables 

 may be served as they are or they may be freshened by 

 soaking in clear water and cooked as fresh vegetables. 

 Because of this feature they make an important addi- 

 tion to the winter diet and furnish useful variety for 

 the daily bill of fare. 



The manual also gives instructions for making peanut 



free distribution. To procure a copy of any of these 

 booklets an application enclosing two cents for postage 

 should be sent to the Commission at 210-220 Maryland 

 Building, Washington, D. C. 



In addition to its publication and its daily canning, 

 drying and storing lessons published in 2000 newspapers 

 throughout the country, the Commission has made an- 

 other contribution of national importance to the cam- 

 paign for food conservation. This contribution takes 

 the form of $5000 in prizes and National Certificates of 

 Merit to be given home canners in every state of the 

 Union and in various parts of each state. One thousand 

 prizes of $5 each will be awarded for home canned veget- 

 ables displayed at fairs, food shows or other public ex- 

 hibits held anvwherc in the United States. With each 



FROM CAKDEN TO PANTRY SHELF. 



Some of the steps in cold-pack canning are here illustrated. _ The vegetables make the journey from left to right, passing through the various processes 

 from picking-over and washing to sterilizing in a wash boiler hot-water bath, placing in jars and scaling. The girls are all eagerness and enthusiasm 

 as may be seen from their expressive faces. Suppose you try this on your own household. 



