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THE DAILY BRITISH WHIG, SATURDAY, JULY 13, 1915. * PAGE ELEVEN 3 ers has very thick flesh tough skin : ' i 99) is comparatively smooth and free FRECKLES i from The bell peppers are a b | = not suitable varieties. «fpr canning. i De NOTICE TO ADVERTISERS The British Whig has been notified by the Canada Food Board that all purveyors of food who publish adver- tisements in the newspapers must insert the number of their license in each advertisement. as follows: Don't Hide Them With a Veil; Re- | Peppers ripef sound, and| move Them With Othinc----Double free fram b es. Sort, . using the z ? Strength. whole peppe tor canning and small \ broken pep s tor products such es, soups, chutneys and Dixie re for peeling by roast hot dven for six or eight minutes, being careful not to al- low them to scorch. Peel, cut out stem » seeds and pack dry in fatten s No water or sea- soning i in the preparation of these peppers; the processing brings out a thick layer which almost covers them in the previously boiled jars. Parti seal jars, sterilize (process by boiling) pint jars for 30 minutes. Cool and test for leaks. When a steam-pressure canner is used process pints ten minutes under an eight-pound steam pressure. - "War-Time Cookery" § FREE = {| 1 Send name and address for i new "'War-time Cookery" This fi ¢ book contains recipes chosen # | by the judges as the best and J} | most practical recipes submit- i ¢ ted in our recent cash prize i competition. It is intended to J assist in the conservation of & removat sful in Directions From the Federal Department of Agri- . culture for the Scrapbook. ESL Ie "e099 0098% | it prevents cloudy liquor, making ¥ Pdi % {the peas lender and also. removes %* > r a clear, it is sold antee to removing freckle dl givi beautiful complexion that by any druggist under g refund the money it fa Don't hide your freckles under a veil; get an ounce of Othine and re- move them. Even the f few appli- cations should show a wonderful im- provement, some of the lighter freck- les vanishing entirely. Be sure to ask the-iruggist for the double stremgth Othine; it this that is sold on the money-back gunar- antee. Prepa ing peppers mura "Qanada Food Board--License No. --" Those under license asked to observe this nofice are: Grocers (wholesale, and retail), bakers {manufachiring . and retail), manufacturers of breakfast foods and cereals, thillers, retail butchers, fish dealegs (wholesale and re- tail), dealers in fresh fruits and vegetables (wholesale and - retail), canners and packers. The Food Board earnestly requests the fullest co-oper- ations of those interested in the observation of this regu- lation. The British Whig trusts that all advertisers will note the request. } + { some 'of the gluey substance which 8 them Blanch by dipping the shelled peas in a clean cheesecloth sack, into boiling watep one to four min-J utes, depending on the age of the any other large vessel (with % peas. Put instantly, while hot. into tight-fitting cover) fitted with 4 {cold water (one teaspoonful salt to false bottom of slats or wire # one quart water) and remove after mesh may be used for the pro- # about 30 seconds. cessing vessel. #| Drain and pack within one-half While jars are still hot pack # inch of the top of the previously boil- with prepared product # ed jar. 'If the jar is hiled too full, a + HOME CANNING IN A NUT- SHELL. ren for before - * Boll jars and tops at + least fifteen minutes +> filling them. A wash boller or % hb is When a man thirsts for knowledge he is not necessarily dry in his re- home cooking and baking. food and to effect savings in i Approved by Canada Food Board ADDRESS E. W. Gillett Co. Ltd. TORONTO, CANADA 2 ETI IER, How "Bout it, Doc? A medical Journal vouches for this story: A distinguished surgeon, while making his rounds through a hospital, was momentarily dazed when a wounded soldier inquired querulously: "Say, doctor, when one doctor doctors another doctor, does the doctor doing the doctoring doc~ tor the other doctor like the doctor wants tg be doctored, or does the doc~ tor doing the doctoring doctor the other doctor like the doetor_ doing the > ri Mr.MaxwellSuffered Years With Pimples Healed by Cuticura "1 suffered for years with pimples and blackheads on my face. Fe late . ter one could hardly a pn point between, and the lormer itched and burned so that I could tear my flesh to pieces. 1 could not sleep at my face was just ptions. decided to give Cuticura Soap and Ointment a trial, and after using two cakes of Cuticura Sosp and two boxes cof Cuticura Qintment I was completely healed." (Signed) R. B. Maxwell, Upper Sackville, N. 8., August 10, 1917. 'ou may think that because Cuti- cura does such wonderful work in soothing and healing severe itchin, and burning eczemas it is not adapted to the uges of the toilet. On the contraty, that is just where It is most effective in preventing these serious skin bles, Yor Sample Each by Mail ad- dress post-card: "Cuticura, Dept. A, Boston, U.S. A." Sold everywhere. in Go.To Robinson and Wiltshire's Garage For Repaly Work of All Kinds Velcanizing -- Cars Washed We sell gasoline, oils, tires and acecanories., Open Day and Night, 239% Bagot Street Phone 242, rings + tops, * iWithout delay place on jars and put on hot tight at this stage. * Place partially sealed jars # while still hot into* warm water % up over the tops. Put covers on boiler, % Boil (process) the filled jars #% for the time or periods speci- # fied. Seal by clamping or % screwing tops until- the jar is absolutely airtight. Cool the jars out of a draft and when # cold test for leaks. PLE LRT PREP RE SPS r bre De HEP PPP PEPIIRLP PPP PIE String Beans. . String beans for canning should be tender and fresh When the beans within the pod have grown to &Ly size canning is more diffieult and the finished product is of poor- or quality. The refugee is a good variety for canning. Use only well- sorted, small, tender beans. Wash and pick over the beans. the beans and cut them inch lengths. "on the bias" gives a 'pretty pro- duet. If desired they can be can- ned whole and packed long-cabin fashion in square jars. After the beans are blanch bag in boiling water for from three to eight minutes, according to the age and size of the beans. Blanch only until the pods will bend with- out breaking, then plunge the hot beans into cold salt water (one tablespoonful salt to one quart of water) for an instant.. Drain well, pack quickly and cover with brine (2% ounces of salt to one gal- lon of boiling water). Partially eal jars: Processing with steam under pres- sure is recommended. Process pints £5 minutes under pressure of pounds, Seal immediately, cool in + draft-free place. When cold, test for leaks, and store in a cool, dark, dry place, If the intermittent boiling pro- cess Is used, boil for 90 minutes on the first day and 60 minutes on the segend and third days. Before each subsequent boiling the covers must into two- prepared be loosened and after each boiling | the covers must be securely tighten- | Cool, | ed to make sealing complete. test and store. If a single period boiling process is used, place jars in the canner and boil for at least three hours. Seal, cool, test and Store. Lima beans. are treated the sapie As string beans, except that a seasou- ing (one-third level teaspoonful sait and two-thirds teaspoonful sugar) is added alter the jar is packed with beans. When the jar is filled with beans, covey them with cléar het water. © Paddle with a wooden paddle to remove air bubbles and! partially seal lids. Process as with string beans. Peas. 1 Green peas are among the most difficult vegetables to can at home. Absolutel cleanliness, quick work, attention to every detail, are essen- tials to success. Only young dnd very freshly gathered peas should he*ranned. Peas are best gathered in the early morning when cool. Work rapidly from the moment they are gathered. Peas should stand after being shelled. Get them into the previously boiled jars as rapidly as possible. Shell and sort, putting only peas of thé same size and degree of ripeness together. Do net use hard, mature peas among tender ones or big peas gwith ver: small ones. Blanching (dipping into hot wat- er) is very important. If well done, -- Conservation | BISCUITS !! | Nourishing and Attractive | ROB ROY ROBIN HOOD ~~ CORNMEAL SNAPS CORNMEAL, WAFERS OATMEAL GEMS. ers' Nos. 7-536 and 11-001, but do not screw or clamp air- % | String | Cutting diagonally or} by plating in a cheesecloth | hot | ten | not | {few peas at the top may burst and { make the liquor cloudy. Add sea- soning "(one-third level teaspoonful {salt and two-thirds level teaspoonful {sugar to 'the quart) and fill with hot | water and paddle well to remove all fair bubbles~ Partially seal jars, i Processing with steam under pres- sure is recommended, Process pints {45 minutes under{ pressure of ten pounds. Seal imfnediateiy, cool in a jdraft-free place. When cool test for { leaks, and store in a cool, dark, dry | place. : . {lf the intermittent boiling processg {1s used, boil for 9% minutes « the | first, day, and 60 minutes on the sec- [ond and third days. Before each sub- | sequent boiling the covers must be i loosened, and aftér each boiling 'the | covers must be securely tightened to { make sealing complete Cool, test | for leaks, and store. y {If a single period boiling process {is usad,_place jars in the canner and { boil for at least three hours. Seal, | cool, test and store. ~ | Baby Beets. The following receipt for canning {baby beets is applicable to carrots. Only young, tender béets should be canned to get a high quality product {the best variety canning is the De { troit. | Sort the beets, putting uniform sizes | together. - Cut the stems off, but be tcareful not to cut off too closely or break the root, This will cause loss | of juice, color and flavor. . Boil in an | enameled pan until three fourths done, | peel, pack hot. in layers in previosuly { boiled jars, fitting the second layer and into the spaces leit by the first {layer and repeating. Cover with {clear hot water; partially seal the jars {ang boil them in a water bath for one {hour continuously, counting from the {time the water boils again around the { jars. Do not allow cold water to touch the beets after they have heen cooked. If beets are packed in tin the cans used must be inside-lacquered. Beets | 124 inches in diameter and over should fhe-cut or sliced before packing into {iars. Wheit a steam-pressure canner ts used, process pints 30 minutes, un. Ider five pounds steam- pressure. { 3 slcam ; Sweet Corn. Successful home canning of sweet | corn depends upon careful selection | of tender, juicy corn in the milk stage. | Carn for canning should never stand longer than a few minutes after being | taken from the stalk.. ~ Corn which is past the milky stage or is stale is very difficult to can. Remove husk and silk. Blanch on | the cob by dipping into boiling water {from one to three minutes or until milk is set. Have clean hands and all utensils scalded. Cut corn off the cob, Pack immediately into preyi- ously boiled jars to within one inch of the top, but do not pack too light- ly. Add seasoning (one-third level teaspoonful salt and two-thirds tea- spoonful sugar) tp each pint of corn, and fill jars with clear hot water. Pad- dle to allow liquor to penetrate to the bottom of the jar and to remove all air_bubbles, Partially seal jars. Processing with steam under pres- {sure is recommended. Process pint jars 134 hours at fifteen poufids pres- sure. Seal Lnmediately, cool as rap- idly as possible, bat do so in a place free from drafts. Do pot put into {cold water, as the jars will crack. { When cold test for leaks and store in Ia cool, dark, dry place. . i If" the jntermittent process is nsed, boil pifit_ jars 134 hours the first day and one Hour on the second and third days. Loosen covers before each subsequent boiling and seal complete. ly after boiling. Cool, test for leaks and store, | If the single-period continous boil- jing process is employed, hoil for at { least three hours. Seal, cool, test for { leaks, and store. Take every precaution to have good rubbers, and absolutely tight jars. test for leaks each time jars become cold and again 24 hours after process- ing. All jars showing slightest sign of leaks must be refitted with rubbers and reprocessed. " Usually a better flavored finished corn product can be obtained by. dry- ing the corn. instead of canming it. ; _ Peppers. : The best sweet peppers for cannitig are the Spanish varieties known as pimientos. The fruit of these pep ra; You Master or does your? business master you? Does if insist on following vou X You day and nigh ~ you are on the oa nervous collapse? ~~ A few weeks' use of Dr. og hens Food will 0. yonders for any busi "day 2 y : ne pest for leaks, g Okra. . To can okra select young, tender yods. Reutove stem without cutting the seed pod. Blanch by dipping into boiling water from three to-six minutes. Plunge immediately into a cold salt bath (one teaspoonful! salt to one quart water). Remove at once. Pack into previously boiled jafs, cover gir hot brine (2%: ounces salt to one gallon of water). Partially scal jars. Processing with Steam under pres- sure is recommended. Process pint jars: 30 'minutes under steam pressure of tén to fifteen pounds. Seal im- mediately. and cool in a-place frée from drafts When cold test for beaks, and store in a cool, dark, dry place. If the intermittent process is used, | bail for 13% hours on the first day and ons hour on the two succeeding days. Loosen the covers on the jars before cach successive boiling, and seal com- pletely after each boiling, Cool, test tor leaks, and store. If the single continuous boiling pe- is used, boil for at least two Seal, cool, test for leaks, and riod hours. store. an - Greens or Potherbs. large number of cultivated and greens are edible, and when canned make succulent and valuable food for the winter and spring months, Among the cultivated greens are Swiss chard, kale, Chinese cab- bage leaves, upland cress, French en- dive, cabbage, sprouts, turnip 'tops, young, tender New Zealand spinach, beet tops, dandelion, young, tender dasheen sprouts, native mustard, Rus sian mustard, collardse and tender rape leaves. Among the wild greens are pepper cress, lamb's-quarters, sour dock, smartweed sprouts, purslane or "pusley," pokeweed sprouts, dande: lion and milkweed (tender sprouts and young leaves). Can greens the same day they are picked. Wash clean, sort thoroughs ly, allowing no foreign weed leaves or other vegetable matter to remain. Rid the greens of all sand, dirt and dry, decayed or diseased leaves Place A wild Pthe greens in a crate or cheesecloth and blanch in live steam, either in an improvised home-made steamer or regular commercial steamer, for fif- teen minutes. Remove the greens and plunge quickly into cold water. Remove to a freshly scalded pan or other vessel and cut into convepiefit lengths . Pack in hot jars, add hot wajer to fill the container, and sea- son to taste, If desired, a few strips of bacon, chipped beef, or olive oil may be added to the greens, Partial ly seal jars. Process wiffi steam under pressure is recommended. Process pint jars 40 minutes under steam pressure of ten pounds. Seal immediately, cool in a'place free from drafts, test for leaks, and store in a dark, cool, dry place, If the infermittent boiling process is used, boil for one hour on each of three successive days. ° Loosen the covers before each subsequent boiling, and after each boiling seal complete ly. Cool, test for leaks, and store. If the one-period continuous boiling process is used, boil for at least two hours. = Seal immediately, cool, test for leaks and store.--United States Department of Agriculture. Vegetable Mixtures. Attractive and . economical vege table niixtures to be served in salads, with omelets, escalloped dishes and garnishes for meat dishes can be canned at home. This by-product may be canned, often when small quantities are left from packing dif ferent vegetables whole. Any desired combinatiofi may be made. Vege- tables maturing in: the same season should be used. A good combina- tion for the spring would be carrots, peas, string beans and onions, A mixture which could bexmade from the fall garden might consist of ep- ers, celery, onions and small lima okey Beets cannot be used in such' mixtures because they discolor the éntire conténts of the jar.) All these vegetables are prepared sepa. rately as for canning and packed in layers in previously boiled jars. Each layer should be packed as tightly ac possible before the next is added When the jar is-filled cover with brine (2%; ounces of salt to one gallon of water), . Partially seal jars. Processing with steam under pres sure is recommended. Process pint jars 45 minutes under pressure of ten pounds. Seal immediately and cool in a draft-free place. When cold test jor leaks, and store in a cool, dark. an place. 4 f the, intermittent boiling, process is used, "boil for 90 minutes of the first day and 60 minutes on the sec- ond and third days. Before each subsequent boiling the covers must he loosened, and after each boiling the covers must be securely tightened to make sealing complete. Cool Saline. process' a r ng process is fised, place jars in the canner and boil for at least three .. . Seal; cool, test and store. © i marks, Also Y\ PE ERE RE ER ™ Bigger bar-Digger seller' The bigger Comfort bar means More soap for the money than ever before. Think of that--in war-time! same--the kind that gives Comfort the largest sale in Canada. The quality is the # ~ COMFORT SOAP - Ask for the Bigger Bar--your grocer can easily supply you. No premiums with the wrappers, in war-time. however, its wrapper is still good for premiums. 4 Use Comfort Soap and get a brighter, cleaner, easier wash, PUGSLEY, DINGMAN & CO., LIMITED, TORONTO. ---- P/N < | »' Mie If you are still getting the smaller bar, BEE EEE ERE EE EE EEE EEE WW \ Bs ADAMS (the original) TUTTI FRUTTIGUM » 74 ; A