THE U-fO USE WIFE 6T 
HER JFOME gjRDE^ 
ELLEN JEFFREY 
Some Dainties for Afternoon Tea on the 
Lawn—Simple Canning Rules that Even 
the Beginner Can Follow with Sure Success 
iMi&D 
Editors’ Note: The garden is, of course, not merely an outdoor plaything but an integral part of the household’s life, contributing not only diversion but 
often a very substantial share of the day’s menu. The most carefully raised vegetables, the most delicious of fruits, the loveliest of flowers may come to naught 
through careless or ignorant handling by those indoors, thus nullifying the gardener’s best efforts and completely discouraging their renewal. 
Intelligent housewifery is the garden's best ally: therefore we take pleasure in announcing the establishment of this department—The Housewife and Her 
Home Garden—which will include each month matters of specific interest to the “lady of the house”—Recipes, articles on Flower Arrangement, Table Decoration, 
Food Values in Relation to Family Health, and all the diversified activities and interests of a competently run menage in whose success the garden is an import¬ 
ant, if silent , partner. 
mmrssP HAVE a tea-table out under the trees or arbor how 
livable that does make our gardens, these outdoor 
EPli rooms of our house! More and more are we learning 
the rest and pleasure to be found in this friendly use 
of our lawns and garden spaces. And what a delight it is not 
only to be able to serve some special new dainty to those 
friends dropping in for tea, but to have that something made 
from the products of the garden. To see the last bit of her 
tempting marmalade or jelly eaten lingeringly and appre¬ 
ciatively brings joy beyond the telling to the hospitable hostess. 
And what fun to admit that you made it all yourself and that 
it really is not orange after all but just carrots. Yes, Marma¬ 
lade from Carrots —just try this very simple recipe and see for 
yourself: 
Cook until tender 8 large carrots. Remove from fire and put through food 
chopper. Add juice and grated rind of 3 lemons and 1 orange and 2 pounds of 
granulated sugar. Cook twenty minutes, fill jelly glasses and seal. 
And Rhubarb Conserve is such a delicious addition to a toasted 
multin, and so easily made: 
6 cups of rhubarb cut fine, 5 cups granulated sugar, 4 oranges, 1 cup chopped 
nuts. Put sugar on rhubarb and let stand over night. Cut the peel of the 
oranges in small pieces, cover with w'ater and let it stand over night. In the 
morning, add the pulp of the oranges and cook until peel is tender, then add 
sugared rhubarb and cook until thick. Remove from fire, add chopped nuts 
and put into jelly glasses. 
Of course you have a mint bed in your garden! When you 
expect guests in for tea, make some Mint Jelly to spread on thin 
crackers: 
Soak one tablespoon of gelatine in 2 of cold water for 5 minutes. Boil J 
cup of strong cider vinegar with f cup of sugar. When boiling add J cup of mint 
leaves cut into finest pieces. Remove from the fire, add the gelatine, mix 
thoroughly, turn into a small, fancy mold and chill. This is most appetizing 
and unusual. 
For your tea-table dainties (or for some special luncheon 
color-scheme) do not forget that vegetables make safe and sane 
colorings. Beet juice makes any desired shade of red or pink, 
spinach or green peppers will furnish cool green coloring for 
cream cheese to be made into sandwiches and a little grape 
juice will color whipped cream or icings a delicate lavender. 
A S WE look at our gardens these rapidly-flying summer 
days, not the least of our joy in them lies in the fact that 
we have learned to let them creep indoors in many delightful 
ways so that, in some form, they are with us all the year ’round. 
The Roses of summertime become the rose jars of winter, 
the Lavender and Rose Geranium leaves are tucked away 
among our finest linens; sunroom and breakfast-room will be 
gay with vines and window-boxes brought indoors. And 
prosaic but none the less satisfying, yes, and beautiful too, the 
store room can have rows and rows of delicious vegetables, 
health-giving and tempting. 
Does canning, to you, mean hot kitchens and hard labor, with 
costly canning outfits and, all too often, jars of vegetables 
spoiled when opened in wintertime? Canning need mean none 
of these. It is not necessary to can a dozen jars at a time 
unless you wish. Fry doing one jar at a time. And when a 
jar is opened and there is that condition known as “flat sour,” 
there’s a reason for this that does not reflect credit on the 
canner. Vegetables too old, jars not sterilized, vegetables not 
blanched and then not sterilized properly in the jars, any one 
of these may make a spoiled jar. 
There are a few very simple rules that, carefully followed, 
will mean success every time. First as to the canning outfit. 
If you are going to “put up” ten or twelve jars at once, a new 
wash boiler makes an ideal canner. For this, cut a piece of 
coarse, wire screen to fit the bottom of the boiler for the jars 
to stand on. Jars are most frequently cracked in canning by 
hitting together while boiling. The coarse screen breaks up 
the air bubbles in the water and any breakage is improbable. 
Where you are preparing only one or two jars at a time, use 
any utensil deep enough to permit two inches of water over 
the tops of the jars, plus one or two inches of air space. A 
deep granite kettle or a galvanized waste-food can are very 
satisfactory canners provided they have a close-fitting top. 
Cut a piece of screen to fit the bottom. 
No matter what kind of a jar is used, it must be thoroughly 
washed and sterilized. To do this, wash, rinse and fill each jar 
half-full of cold water; put the top in place, held by only 
one clamp; then fill the canner with cold water to half the 
height of the jar. Boil 20 minutes (and in every canning 
operation where it says “boil” this means counting the time 
from the moment the water actually boils.) Rubbers must 
also be sterilized. To do this, tie together loosely with a 
string and drop into the boiling water for 2 or 3 minutes before 
taking jars out. 
To prepare vegetables: the more freshly picked they are, 
the better; use none that are old and wilted. All vegetables 
must be blanched and cold-dipped before canning. This 
rule is never broken if you would succeed. Wash and clean the 
vegetables, scrape carrots, husk corn, peel onions, shell peas, 
string and cut up beans, shell limas, etc. Have a kettle of 
boiling water on the stove. Place a small quantity of the 
prepared vegetables in a square of clean, white cheese cloth, 
gather up the four corners, giving a slight twist so that the 
vegetables will not come out of the cloth, and plunge into the 
boiling water. Corn should be blanched 10 minutes, peas 2 
minutes, all other vegetables from 3 to 5 minutes. Gather up 
ends of cloth, lifting vegetables out of the water, and plunge 
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