460 MINNESOTA STATE HORTICULTURAL SOCIETY. 



Watermelon Preserves.— Pare off the outside green rind; cut in 

 pieces an inch square and put on with water and baking soda to 

 boil. To six pounds of melon take one teaspoonfiil of soda, boil 

 until tender, then drain off the water. Then dissolve the sugar in a 

 little water, and put the sugar and melon on the stove to boil to- 

 gether until the melon is clear. (Take a pound of sugar to a pound 

 of melon). Then drain off the sugar and boil to a thick syrup and 

 pour it over the melon. 



Sweet Peach Pickle. — Pare clingstone peaches and pack in jars; 

 use three pounds of sugar to every seven pounds of fruit, and more 

 vinegar than enough to cover them. Tie the spices in a cloth and 

 simmer with the vinegar and sugar an hour. Then pour over the 

 peaches. Cover tight while hot. Will be ready for use in three 

 weeks. Splendid, and will keep any length of time. 



Celery. — Celery is invaluable as a food for those suffering from 

 rheumatism or diseases of the nerves and nervous d3'Spepsia. 



Celery Soup. — Take one cupful of chopped celerj', a quart of milk, 

 a tablespoonf ul of flour; butter, salt and pepper to the taste; stew the 

 celery until soft enough to rub through a colander; to this pulp 

 add the milk boiling hot; thicken with the flour rubbed smooth in 

 the butter; add salt and pepper. 



Cabbage Salad. — Slice cabbage off very fine; place in a dish and 

 sprinkle a little salt over and mix it up thoroughly; let it stand one- 

 half hour; then squeeze the liquor, or juice, off bj'^ taking a portion of 

 it in both hands and pressing, then placing it in another dish. For 

 a dressing, take the yolks of two hard boiled eggs and rub them 

 smooth with one tablespoonful of made mustard, pepper, one-quar- 

 ter teaspoonful sugar, one tablespoonful melted butter and a half 

 teacupful of vinegar. Add at last one-half teacupful of sweet cream, 

 and beat all thoroughl3'^ with an egg beater. Pour over the cab- 

 bage and garnish with whites of eggs cut in slices. 



Hot Milk as a Nutriment. — If any one doubts the nourishing 

 properties of milk, let a test be made of the following preparations 

 of it. When auj' one is very weary or weak from exhaustion, heat 

 some milk to the scalding point, until a thin skin begins to wrinkle 

 upon the surface, and then drink it as hot as possible. It refreshes 

 almost instantly, and restores the exhausted vitality to a surprising 

 extent as soon as it is taken. It is more nutritious than any of the beef 

 teas made from meat extracts or that made from fresh beef which 

 is carefully strained, as many of the receipes direct that it shall be. 



The Use of Cream. — There are many people who need the nour- 

 ishment to the system which cod-liver oil would give, but their 

 stomachs refuse to accept it. Sweet cream is a highlj'^ recommended 

 substitute for the oil, being a nutritious food which can be taken by 

 those inclined to consumption or having feeble digestion, and also 

 by aged persons. 



