COOKING AND PANTRY STORES. 337 



An idea which is constantly receiving- favor is that of using fruit 

 more and pastrj' less; it is so much more healthy and also a great 

 saving of time and labor for the housekeeper. Let those who have 

 not tried it begin at once, and they will not regret the change. In 

 canning fruit much of the natural ilavor, color and form can be 

 retained by adding the sugar before the fruit. A very good rule is 

 one tiuart of sugar to one pint of water; let boil a few luinutes, skim 

 and add the fruit. 



Peaches are much finer flavored left whole. 



In canning tomatoes. let them cook n-e//, not trying to keep them 

 whole, and turn into hot glass jars and seal. 



All canned goods keep better in a dark place, but jellies keep 

 better in a light cool place and are not so apt to mold, even if kept 

 in the cellar, if the cover is not put on for a few days after it is made. 



Every housekeeper will find it convenient to have a little dried 

 parsley and celery to use through the winter in soups, eecaloped 

 dishes, also gravies of all kinds. 



If one cares to take the trouble, it is very handy to have a little 

 box of parslej- growing in the window all winter, and it can be cut 

 off and used as necessary. 



Tomatoes seem to be much more acid the past few years. Per- 

 haps some have had trouble with their cream of tomato soup curd- 

 ling. If they will try using less tomato and more milk, think they 

 will find it more satisfactory. 



It is very often convenient to have a few cans of vegetables, 

 salmon and meats of different kinds, to be used in cases of emer- 

 gency. Plum pudding will keep a long time and is very handy to 

 have when one hasn't time to prepare other dessert. 



Salads are being used more and more, especially the veg^etable 

 salads. Almost anj' kind of green vegetable sliced and mixed with 

 celery and served on crisp lettuce leaves, or, if preferred, the leaves 

 shredded and mixed with other ingredients and a dressing 

 (a receipt for which will be given below), makes a pretty as well as 

 palatable addition to the dinner or supper table and is easily pre- 

 pared if one only gets into the way of doing it. 



Tomatoes may be peeled and the top scooped out and filled with 

 chopped celery, and a spoonful of salad dressing poured over the 

 top. Much is added to the looks if each tomato is placed on a 

 lettuce leaf. 



BOILED SALAD DRESSING. 

 One cup of cream or milk in double boiler; while that is heatingr 

 beat the yolks of three eggs and add two tablespoons sugar, one 

 teaspoon drj' mustard, two teaspoons salt, one-fourth teaspoon 

 cayenne, two tablespoons butter if milk is used. Mix and add to 

 milk when it boils, stir till it is (juite thick, add one-half cup hot 

 vinegar just before taking from the fire; strain. This sliould be 

 quite thick. It keeps some time in a cool place and is greatly im- 

 proved by adding a cup of whipped cream when served. 



PLUM PUDDIXr,. 

 One pound raisins, one pound currants, one pound sugar, one- 

 half pound Hour, one-half pound bread crumbs, one-half pound 

 chopped suet, one-fourth pound citron, five eggs well beaten, one- 

 half cup milk. Spice to taste and add one teaspoon soda. 



