Page 1 6 



BETTER FRUIT 



October 



SIMONS, SHUTTLEWORTH & CO. 



LIVERPOOL AND MANCHESTER 



SIMONS, JACOBS & CO. GARCIA, JACOBS & CO. 



GLASGOW LONDON 



Agencies and Representatives in Every Important European Market 



European Receivers of American Fruits 



FOR MARKET INFORMATION ADDRESS 



SIMONS, SHUTTLEWORTH & FRENCH CO. 

 204 Franklin Street, New York 



SIMONS FRUIT CO. 

 Toronto and Montreal 



SIMONS, SHUTTLEWORTH, WEBLING CO. 

 Board of Trade Building, Boston. 



OUR SPECIALTIES ARE APPLES AND PEARS 



Salt Down the Surplus 



MTiere there is a big family to be 

 fed through the winter and a rush of 

 summer work, the surplus of vegetables 

 might -well be salted down. The process 

 is exceedingly simple and the only 

 equipment needed is good water-tight 

 kegs, ^\'llile salted vegetables may not 

 equal fresh in quality, they help mate- 

 rially to build up the food reserves, and 

 when they are well cooked and sea- 

 soned, the flavor, though different from 

 that of fresh vegetables, is good. Vege- 

 tables put up as directed will keep their 

 crispness and color. 



Gather vegetables when in the best 

 condition and pack while they are crisp 

 and tender. Cover top with grape 

 leaves, chard or horseradish. Weight 

 with a clean stone resting on an in- 

 verted plate. Do not allow molds to 

 form, and keep vegetables covered with 

 brine. When all bubbling has ceased, 

 about a week after packing, cover the 

 surface of the brine with cottonseed 

 oil or melted paraffln. Store in a cool 

 place and examine once or twice a 

 week for a month. For the brine allow 

 one and two-thirds cups of salt to one 

 gallon of water. This is a 10 per cent 

 salt solution. For a salt-and-vinegar 

 solution allow three-quarters cup vine- 

 gar to one gallon of above solution. 



Peppers. — Select medium large, plump 

 green peppers. Remove stem and 

 enough of the tops to remove seeds. 

 Follow directions above, using the salt- 

 and-vinegar solution. When taken 

 from the brine, peppers should be firm, 

 crisp, of good color and spicy to 

 astringent in taste. 



Green Tomatoes. — Salted green toma- 

 toes may be made into tomato stew, 

 stuffed tomatoes, breaded tomatoes, 

 salad and pie, or converted into mince- 

 meat and chutney. Choose well- 

 developed green tomatoes and pack in 

 salt solution. Green tomatoes packed 

 in salt-and-vinegar solution are good 

 for salads and relishes. \Vhen taken 

 from the brine the green tomatoes will 

 be slightly discolored but firm and of 

 good quality. Soak in cold water for 

 two hours before using. 



Ripe Tomatoes. — Select medium- 

 sized ripe tomatoes, free from cracks or 

 bruises, and pack in brine solution. 

 Follow directions and your tomatoes 

 will be firm and of good color when 

 removed from either the brine or the 



salt-and-vinegar solution. Ripe toma- 

 toes preserved in the salt solution gen- 

 erally require soaking for two hours 

 before being used. After this soaking 

 the skins slip off easily, and the toma- 

 toes can be used as though fresh. For 

 soups or scalloped or casserole dishes, 

 soaking for one hour is usually suffi- 

 cient, for the excess salt seasons the 

 other ingredients. Ripe tomatoes pre- 

 served in the salt-and-vinegar solution 

 require soaking for only about thirty 

 minutes. When used in combination 

 with fresh vegetables they need not be 

 soaked at all. The skins slip off easily, 

 and the flesh is firm. The color and 

 the flavor of the tomatoes are practi- 

 cally no difl'erent from those of fresh 

 tomatoes. Slices of the tomatoes may 

 be served on lettuce with sliced cu- 

 cumbers. 



Stuffed Green Tomatoes. — Soak salted 

 green tomatoes for two hours. Re- 

 move a thin slice from the top of each, 

 take out the seeds, and fill the cavity 

 with a mixture of boiled rice, well 

 seasoned with onions, paprika and 

 ground peanuts. Place the tomatoes in 

 a baking dish and add suflicient stock 

 to almost cover them. Cover the dish 

 and bake it slowly until the tomatoes 

 are tender, about one hour. 



Stuffed Green Peppers.— Soak the 

 peppers for two hours. Boil until ten- 

 der and stuff with the mixture used for 

 tomatoes. Cover the top with buttered 

 crumbs. Bake for thirty minutes. Any 

 kind of left-over meat may be used in- 

 stead of peanuts. 



Ripe Tomato Salad.— Use tomatoes 

 that have been preserved in salt-and- 

 vinegar solution. Soak them for thirty 

 minutes. Peel them and remove the 

 stem ends and the seeds. Fill the cavi- 

 ties with minced green pepper that has 

 been preserved in salt-and-vinegar solu- 

 tion and rinsed but not soaked, and 

 with celery moistened with salad 

 dressing, place a spoonful of the dress- 

 ing on top, and serve the tomatoes on 

 lettuce or finely sliced cabbage. 



Green Tomato Pie.— 2 cups salted 

 green tomatoes, % cup syrup, 2 table- 

 spoons cornstarch, 2 tablespoons but- 

 ter, 1 teaspoon grated lemon rind, 2 

 teaspoons lemon juice or vinegar. Soak 

 the tomatoes for two hours, cut them 

 in small pieces, and cook until tender. 

 Add the other ingredients and cook the 

 mixture until it is thick and clear. It 

 may be used for a two-crust pie, or it 



may be placed in a lower crust and 

 covered with a meringue. 



Mock Mincemeat. — 3 pounds salted 

 green tomatoes, 2 pounds apples, 1 cup 

 chopped suet, 2 cups molasses, 1 cup 

 corn syrup, 1 pound raisins, 1 cup vine- 

 gar, 1 teaspoon cloves, 2 tablespoons 

 cinnamon, 1 teaspoon allspice, 1 tea- 

 spoon nutmeg. Soak the tomatoes for 

 two hours and chop them fine. Chop 

 the apples. Add the other ingredients 

 and cook the mixture until it is thick. 

 This mincemeat will keep for some time 

 in a covered jar. 



Green Tomato Conserve. — 1 pint 

 salted green tomatoes, 1 tart apple 

 (diced, not pared), 2 cups syrup, juice 

 of one lemon, grated rind of half lemon. 

 Soak the tomatoes for two hours and 

 dice them. Cook the tomato and the 

 apple in a small amount of water until 

 they are tender. Do not drain them. 

 Add the other ingredients and cook the 

 mixture until it is thick and clear. If 

 desired, about one tablespoon of pre- 

 served ginger may be added. 



The Fuel Value of Wood 



Persons who plan to relieve the coal 

 shortage this winter by burning wood 

 can figure, roughly speaking, that two 

 pounds of seasoned wood have a fuel 

 value equal to one pound of coal, ac- 

 cording to experts of the Forest Serv- 

 ice. While different kinds of wood 

 have different fuel values, the foresters 

 say that in general the greater the dry 

 weight of a non-resinous wood the 

 more heat it will give out when burned. 



For such species as hickory, oak, 

 beech, birch, hard maple, ash, locust, 

 longleaf pine or cherry, which have 

 comparatively high fuel values, one 

 cord, weighing about 4,000 pounds, is 

 required to equal one ton of coal. 



It takes a cord and a half of short- 

 leaf pine, hemlock, red gum, Douglas 

 fir, sycamore or soft maple, which 

 weighs about 3,000 pounds a cord, to 

 equal a ton of coal, while for cedar, 

 redwood, poplar, catalpa, Norway pine, 

 cypress, basswood, spruce and white 

 pine two cords, weighing about 2,000 

 pounds each, are required. 



Weight for weight, however, there is 

 very little difference between various 

 species. Resin affords about twice as 

 much heat as wood, so that resinous 

 woods have a greater heat value per 



