380 ANNUAL REPORT 



HINTS ON CANNING. 



The gathering of mold on canned fruit is a trial to most house- 

 wives. Many housewives say it is a sign the fruit is keeping well, 

 but to one who occasionally finds a well kept can of untainted fruit, 

 that suggestion is not quite satisfactory. We think the secret of 

 the well kept can, (if the fruit is fresh) is to have the fruit heated 

 through and fruit and cans as hot as possible at the time of sealing. 



PICKLED BEETS. 



In the fall wash enough beets for four gallons of pickles — do not 

 scrape or cut them; boil until tender, then remove the skins and 

 pack in stone jars without slicing. Use small beets for filling in, 

 so as to pack them closely. While they are still warm cover them 

 with a pickle made as follows. To one gallon of best cider vinegar 

 add two quarts of water, two ounces each of whole cloves and stick 

 cinnamon, one ounce of ginger root, one-fourth ounce of whole 

 peppers or small red peppers if preferred, and four pounds of 

 brown sugar. Boil and skim and pour over the beets while hot. 

 Tie a cloth over the jar and over the cloth tie a thick brown paper. 

 They will keep for months in a place just warm enough to prevent 

 their freezing. 



COVERING FOR MIXED PICKLES. 



Take a cloth and spread one-half of it with a thick paste made 

 of mustard and vinegar, fold the other half over the half covered 

 with paste, and sew it into a bag and tuck the bag down over the 

 pickles. 



CHOW CHOW. 



Two quarts large cucumbers, two small ones, two quarts green 

 tomatoes, two quarts string beans, eight large cauliflower, a few 

 green peppers, quartered and seeds removed. Cut all five with a 

 knife and put in a weak brine for twenty-four hours. Cook in the 

 same water until tender. Skim out and pour over the whole while 

 hot, a paste or salad dressing made as follows: Three-fourths 

 pound of mustard, one ounce tumeric, four cups of sugar, two cups 

 flour, five quarts of vinegar. Cook in double boiler, skimming 

 constantly. Put in fruit cans. 



PICKLES AND PPvESERYES. 



By Mrs. A. A. Kennedy, of Hutchinson. 



It would be impossible to add to the essay written by Mrs. O. C. 

 Gregg at our last meeting on the subject of pickling and preserv- 

 ing fruits, as it was replete with recipes for preparing these goodies 

 in the best and most approved manner. But thinking perhaps our 

 report might find its way among a class of people with whom cider 

 vinegar, loaf sugar, silver spoons and porcelain kettles are a long 

 way in the future, a little pioneer experience might not be amiss. 



