hampshire county farmers' monthly 

 home: making 



IT'S PICKLING TIME! 



Doesn't that spicy smell in the kitchen 

 during pickling time make your hungry? 

 Of course it is work to can, make pickles, 

 etc., but the reward is that feeling of sat- 

 isfaction which conies to the home canner 

 who has a well-stocked larder for the 

 winter's use. And won't they taste good 

 this winter! * 



Here are some suggestions. 



Pepper Hash 



1 doz. green peppers. 



1 doz. red peppers. 



15 large white onions. 



Remove seeds from peppers, peel the 

 onions under water. Grind onions and 

 peppers very fine. Pour boiling water 

 over them, mix well and allow to stand 

 a few minutes. Di-ain well and scald in 

 weak vinegar. Drain well (a potato 

 ricer is very conveniently used for squeez- 

 ing out all the liquid). Add 1 pint vine- 

 gar, 2 teacups sugar, 2 tablespoons of 

 salt and 1 teaspoon of cayenne pepper or 

 2 or 3 hot peppers to the ground peppers 

 and onions. Mix well and cook until 

 heated thoroughly. Seal while hot. 



Chili Sauce 



18 ripe tomatoes. 



2 green peppers. 

 1 onion. 



Itsp. allspice. 

 1 c. vinegar. 

 1 c. brown sugar. 

 1 Tb. salt. 

 1 tsp. cinnamon. 

 Pour boiling water over the tomatoes 

 and allow to stand long enough to loosen 

 the skins. Remove the skins and cut in- 

 to quarters. Chop or grind the onions 

 and peppers very fine. Add the remain- 

 ing ingredients and boil slowly until of 

 the consistency desired. Put in jars or 

 bottles and seal while hot. 

 Corn Salad 

 12 ears sweet corn. 

 12 onions. 



3 green peppers. 

 1 head cabbage. 

 3 pints vinegar. 

 3 c. sugar. 



1 Tb. ground mustard. 



1 Tb: celery seed. 



1 Tb. white mustard seed. 



\ tsp. tumeric. 



Salt to taste. 

 Select tender corn. Cook long enough 

 to set the milk. Cut tips of grain off and 

 cut again not too close to cob. Scrape 

 cob well to remove remainder of pulp. 

 Cut cabbage fine. Salt slightly and allow 

 to stand one hour. Put in bag or potato 

 ricer and drain dry. Mix all ingredients 

 together and cook 20 minutes. Pack in 

 jars, process and seal while hot. For 

 pickles process, a 12 ounce jar — 1.5 

 minutes. 



WILL YOU EXHIBIT AT THE FAIR 



(Continued from last month) 



With the revised Three-County Fair 

 premium list offering good premiums on 

 both collections and single entries of home 

 preserved products, it seems the women's 

 exhibit should be large this year. If an 

 exhibit were placed from every town in 

 the County there would be a good large 

 showing of what our women are doing. 

 Realizing that in the towns more distant 

 from Northampton, the transportation of 

 the exhibit to the fair is often a prob- 

 lem, it seems this obstacle might be over- 

 come by arranging with some one person 

 from each town who is planning to attend 

 to bi'ing in the exhibit. Assuming that 

 some one woman had a very good jar of 

 canned fruit or vegetable and her neigh- 

 bor a good jar, another neighbor a good 

 jar and so on, a splendid exhibit from 

 that town could easily be made. If each 

 town did this in food and garments, there 

 would be a splendid showing of what the 

 women are doing. And wouldn't we be 

 proud and wouldn't the fair — your fair 

 mean more to you? 



Grape Juice 



Choose fully ripened fruit. Steam the 

 grapes, weigh the berries and wash 

 thoroughly. Add water equal to one- 

 tenth the weight of the berries (the juice 

 will handle better and be almost as good if 

 this amount of water is doubled) and heat 

 to 180°F. Stir frequently to secure uni- 

 form heating throughout. Do not per- 

 mit boiling. Cook until pulps are tender. 

 Remove from fire before berries are brok- 

 en up. Strain through a single layer of 

 cheese cloth to remove seeds and pulps. 

 If pulps are to be discarded, apply pres- 

 sure to secure all the juice possible. If 

 butter is to be made from pulps, do not 

 apply pressure but take only the free 

 run juice. The juice should be re- 

 strained through four layers of cheese 

 cloth. Pour fhe juice into bottles or 

 suitable size fruit jars, have botles open, 

 place rubber and lid on jar and partially 

 seal. Set in a vessel of water having 

 water come almost to top of juice con- 

 tainer. Heat the water to 16.5° F and 

 keep at approximately this temperature 

 for 45 minutes. Seal the jars and apply 

 good corks that have been dipped in 

 boiling parafin to the bottles, pushing 

 them in well. Store in cool place until 

 needed. There should be very little sedi- 

 ment in these bottles. If sugar is desired, 

 add to suit the taste or sweeten the juice 

 when serving. 



By cooking below the boiling point, one 

 avoids cooked flavor and by pastuerizing 

 the juice at a temperature lower than the 

 cooking temperature avoids heavy pre- 

 cipitate in the bottles. 



TIMELY VEGETABLE RECIPES 



Peppers stuffed with corn 

 and tomato sauce 



Peppers. 



Remove the seeds, 

 boil until tender. 



Parboil and then 



Corn. 



Cook on the cob until the milk is set. 

 Cut from cob and season well with butter, 

 salt and pepper. Stuff the peppers and 

 place in the oven for 30 minutes. 



Tomato S.4UCE. 



Remove the core from the tomato, cut 

 into small pieces, add one medium onion 

 cut fine and cook until tender. Pour into 

 a potato ricer and squeeze out all the 

 juice, discarding the remaining seeds and 

 skin. For each cup of tomato juice to be 

 used, make a paste of 2 Tb. butter and 

 two tablespoons flour, add salt and pepper 

 to taste. Add the tomato juice and cook 

 until thickened, stirring constantly. Pour 

 over and around the stuffed peppers and 

 serve at once. 



Fried Egg Plant 



Peel the egg plant, cut into I inch slices 

 crosswise. Place on a platter, sprinkle 

 with salt. Allow to stand for three hours 

 well weighted so the water may be ex- 

 tracted. Pour off the extracted water, 

 coat with flour or dip into beaten egg or 

 both and fry a good brown on both sides 

 in any kind of hot fat desired. 



Candied Sweet Potatoes 



Cook the potatoes until tender. Peel 

 and cut lengthwise into halves or thirds, 

 depending on size of potato. In a frying 

 pan over a slow fire, place 1 cup brown 

 sugar and 6 Tb. butter. Mix the melted 

 butter through the sugar well, place the 

 potatoes in the pan, allow to brown on 

 both sides. Serve while hot. 



STATE CLOTHING SPECIALIST 



APPOINTED 



Miss Marian L. Tucker of Monson, 

 Mass. has been appointed Extension 

 Specialist in Clothing. Miss Tucker is 

 exceptionally well prepared for her work. 

 She has studied at Smith College and is a 

 graduate from Teachers' College, Colum- 

 bia. She has taught at Ohio State Uni- 

 versity, has done extension work in Iowa, 

 and comes to us from the resident faculty 

 of Michigan Agricultural College. Miss 

 Tucker will begin work in September. 



"Worry fills more graves than want." 



"Thrift is good management of the 

 business of living." 



