528 



AMERICAN FORESTRY 



o r grinding i s 

 done and anoth- 

 er into which to 

 empty the grat- 

 ings ; water i n 

 abundance and 

 cloths for wip- 

 ing. The starch 

 resembles wheat 

 flour in white- 

 n e s s and 

 smoothness. Its 

 u s e i n making 

 such dishes as 

 boiled custard, 

 lenwn pudding, 

 fruit b 1 a n c - 

 mange, lady fin- 

 gers, angel cake, 

 lemon pie and 

 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 salting 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 



CANNER INSTEAD OF CANNON. 

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

 canning club in a Middle Western community. These food savers are playing a big part in the war- 

 time emergency. 



butter, apple 

 butter, gingered 

 pears, grape 

 jam and various 

 vegetable and 

 fruit pastes for 

 use as desserts 

 or as garnishes. 

 The variety of 

 subjects includ- 

 ed make an im- 

 portant addition 

 to the household 

 c o 1 1 e c tion of 

 hooks on food 

 conservation. As 

 with the book- 

 lets on canning 

 and drying it is 

 intended for 

 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 

 ])rizes of $5 each will be awarded for home canned veget- 

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

 hibits held anywhere in the United States. With each 



FROM GARDEN 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 piclting-over and washing to sterilizing in a wash boiler hot-water bath, placing in jars and sealing. The girls are all eagerness and enthusiasm 

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



