June. 1917 
THE GARDEN MAGAZINE 
289 
serving dish. Around this place the chicory 
leaves, like the spokes of a wheel, slipping the 
end of each leaf through a narrow ring of pi- 
mento. Serve with French dressing to which 
has been added a teaspoon of chopped chives. 
Chicory and Celery Salad: Cut the chicory 
leaves into half-inch lengths, and add an equal 
amount of heart celery cut into quarter-inch 
pieces. Toss together and arrange in nests 
of heart lettuce. Serve with mayonnaise 
dressing to which has been added one tea- 
spoon each of chopped pimentos and chives, 
a tablespoon of chili sauce, and a hard-boiled 
egg chopped moderately fine. 
Chicory and Orange Salad: Arrange the chic- 
ory leaves in fan shape on a flat serving dish, 
alternating sections of seedless oranges with 
the chicory. Mask with mayonnaise dressing 
and sprinkle with shredded candied cherries. 
Chicory and Beet Salad: Cut medium sized 
beets in quarter-inch slices and cut out the 
centres to form rings. Into these rings slip 
four or five leaves of endive. Arrange on in- 
dividual plates, allowing two or three fagots 
of leaves for each service. Pour over French 
dressing to which has been added one table- 
spoon each of chopped green pepper and chives. 
“Doing Up” the Surplus From the Garden E - E T £™ BULL 
CANNING THE PRODUCE THAT CAN’T BE EATEN FRESH— LEFT-OVERS FROM CURRENT NEEDS CAN BE PRE- 
SERVED FROM LOSS 
if the covers of the jars are fastened loosely 
to allow the steam to escape. 
Gather vegetables early in the morning, 
the sooner they are canned after gathering the 
better the flavor will be. Nothing tough, 
over ripe or wilted should be used. 
Asparagus and string beans should be 
broken into inch long pieces. 
Peas and lima beans are shelled and corn 
sliced from the cob with a sharp knife and 
packed, closely without cooking into the jars, 
add a pinch of salt to each jar and fill to over- 
flowing with cold water. Adjust the rubbers, 
fasten covers in place loosely and place the 
jars in the receiver in which there should be 
enough cold water to come half way to top of 
jars. Cover the kettle tightly to retain 
the steam and place over the fire. 
After the water comes to a boil keep it boil- 
ing for one hour. I hen lift the kettle from 
the stove and fasten the pressure clasp on each 
jar. The cans may be left in the water until 
the next morning. When the pressure clasp 
is loosened and the boding process repeated, 
and again the third day. It is important to 
remember that the pressure clasp be loosened 
before, and tightened after each cooking. 
Greens are especially desirable when canned 
as they retain their attractive color and the 
most critical can detect no difference in ap- 
pearance or flavor between the canned and the 
fresh article. Spinach, beet greens, mustard 
and swiss chard are all canned in my home. 
They are boiled in salted water until wilted 
before packing in the jars, which are then 
treated as described above. 
Pumpkin and squash should be cooked until 
tender, then pressed through a colander, filling 
jars to running over and cook as for asparagus. 
For storage a cool dark 
cellar is the best place. 
Every can should be 
washed and thoroughly 
dried before putting away. 
T HE easiest way to fill our shelves with 
the products of the garden is to begin 
early in the season taking each variety 
as it comes along when at its best. As 
vegetables deteriorate very rapidly after reach- 
ing their prime it is easily seen they must be 
used as soon as they are ready. Again gather- 
ing the fruit promptly helps the plants to con- 
tinue growing and producing. 
There is no reason why any family owning 
a small plot of ground should not have a plenti- 
ful supply of canned vegetables for winter 
use. The whole secret lies in sterilization 
which is accomplished by long cooking. All 
vegetables are covered with the bacteria and 
spores of decay, and exposure to heat will 
kill the bacteria but not the spores. The 
scientific method is to boil the vegetables 
in the jar one hour for three successive days. 
The first boiling kills all the bacteria, but 
does not kill the seeds or spores, which as 
soon as the jars cool germinate, producing a 
fresh crop. The boiling the second day kills 
these bacteria before they have time to 
produce spores. 1 he third boiling is to make 
surety doubly sure. 
Glass jars with glass tops are best containers 
and new rubbers must always be used. Any 
kind of kettle may be used that is sufficiently 
deep to hold the jars, and be covered tightly 
to retain the steam. A piece of wire netting 
may be cut to fit the bottom of the kettle, as 
the jars must not rest directly on the bottom 
or they will break, and pieces of cloth should 
be placed between the jars, with these pre- 
cautions there will be no danger of breakage 
Begin early in the season to can all surplus fruit and vegetables. Even the daily surplus from the table may be put up for future use. 
Every bit canned is a saving from waste 
