Any desired mixture of vegetables may be packed for home use.
For the standard club product use 1/2 tomato pulp, 1/4 corn, or tiny
lima beans and 1/4 okra, with seasoning of salt, sugar, pepper and
slice of onion for each can✪ Soup Mixture. Heat the tomatoes, put through a sieve
to remove seeds and cook down to about the consistency of ketchup.
Measure, add the corn or beans and okra and seasoning. Cook to-
gether for 10 minutes, then pack in No. 2 cans or glass jars. Ex-
haust 5 minutes and process 1 hour continuously or intermittently.
With tomatoes not red enough add 1 c. pimento to each gallon of
pulp. This also adds flavor.
Peel TOMATOES so as to keep as nearly whole as possible. Cut
out the core with a slender pointed knife without cutting into the
seed cells. Pack only red ripe, sound tomatoes whole or in large
pieces. Put 2 teaspoonfuls of the sugar and salt mixture in each
quart jar. Process quart jars 25 to 30 minutes.
In glass for home use whole tomatoes may be packed and sur-
rounded with cooked tomato juice, giving when opened, a sauce
for soups and whole tomatoes for salads or other use.
CHAPTER XVI.
SCHOOL AND BUSINESS LUNCHES.
Mrs. S. R. Dull.
This day and time we keep well by proper eating, so every
home maker, should be informed about food stuffs. It is an old
subject, but always new, and as long as the world stands will be
needed. Get away from medicines and learn how to prepare meals
and lunches which will keep. the family well. Does it pay? Your
pay is rosy cheeked children, a well and happy family.
First, it is important to know something about the person for
whom the lunch is being made, whether he is lean or fat, old or
young, whether outdoor worker or inside. The man or woman who
sits all day requires less and a different kind of lunch from the one
who does not. The strong, fat, romping child would need a differ-
ent lunch from the thin child who does not romp. The playing of
children means to them what work does to the grown-ups and grow-
ing children require a good deal of food to build the body.
It is necessary for those carrying lunches to co-operate with the
one who prepares them by eating all kinds of food, and thus keep
the body well. Some folks pamper their appetites, eating just
what they like, never getting a balanced meal, and then wonder why
they have so many ailments. They do not stop to think that it could
be improper eating. Some of their digestive organs are never exer-
cised, while others are over-taxed.
We used to think we should have a balanced meal each time,
but now many of our good, specialists say if we get it in the three
meals of the day it is just as well. This last method is easiest for
the housewife. Consequently, you could fix for some a lunch en-
tirely of fruit. Have cereals, milk, bread and butter for breakfast,
and meat, vegetables, salads and desserts for dinner. If you prefer,
there can be a more general mixture in all meals — the person and
occasion would determine this.
For fixing lunches, the first thing needed is the proper tools
with which to work: a good sharp knife, waxed or white paper,
rubber bands and the lunch box, which should contain a teaspoon,
jelly glass with top, or the equivalent, a drinking cup and if soup or
milk is ever carried, a small thermos bottle.
Page 123 · 1 recipe record on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Any desired mixture of vegetables may be packed for home use. For the standard club product use 1/2 tomato pulp, 1/4 corn, or tiny lima beans and 1/4 okra, with seasoning of salt, sugar, pepper and slice of onion for each can. Heat the tomatoes, put through a sieve to remove seeds and cook down to about the consistency of ketchup. Measure, add the corn or beans and okra and seasoning. Cook together for 10 minutes, then pack in No. 2 cans or glass jars. Exhaust 5 minutes and process 1 hour continuously or intermittently. With tomatoes not red enough add 1 c. pimento to each gallon of pulp. This also adds flavor.
Peel TOMATOES so as to keep as nearly whole as possible. Cut out the core with a slender pointed knife without cutting into the seed cells. Pack only red ripe, sound tomatoes whole or in large pieces. Put 2 teaspoonfuls of the sugar and salt mixture in each quart jar. Process quart jars 25 to 30 minutes.
In glass for home use whole tomatoes may be packed and surrounded with cooked tomato juice, giving when opened, a sauce for soups and whole tomatoes for salads or other use.
CHAPTER XVI.
SCHOOL AND BUSINESS LUNCHES.
Mrs. S. R. Dull.
This day and time we keep well by proper eating, so every home maker should be informed about food stuffs. It is an old subject, but always new, and as long as the world stands will be needed. Get away from medicines and learn how to prepare meals and lunches which will keep. the family well. Does it pay? Your pay is rosy cheeked children, a well and happy family.
First, it is important to know something about the person for whom the lunch is being made, whether he is lean or fat, old or young, whether outdoor worker or inside. The man or woman who sits all day requires less and a different kind of lunch from the one who does not. The strong, fat, romping child would need a different lunch from the thin child who does not romp. The playing of children means to them what work does to the grown-ups and growing children require a good deal of food to build the body.
It is necessary for those carrying lunches to co-operate with the one who prepares them by eating all kinds of food, and thus keep the body well. Some folks pamper their appetites, eating just what they like, never getting a balanced meal, and then wonder why they have so many ailments. They do not stop to think that it could be improper eating. Some of their digestive organs are never exercised, while others are over-taxed.
We used to think we should have a balanced meal each time, but now many of our good, specialists say if we get it in the three meals of the day it is just as well. This last method is easiest for the housewife. Consequently, you could fix for some a lunch entirely of fruit. Have cereals, milk, bread and butter for breakfast, and meat, vegetables, salads and desserts for dinner. If you prefer, there can be a more general mixture in all meals — the person and occasion would determine this.
For fixing lunches, the first thing needed is the proper tools with which to work: a good sharp knife, waxed or white paper, rubber bands and the lunch box, which should contain a teaspoon, jelly glass with top, or the equivalent, a drinking cup and if soup or milk is ever carried, a small thermos bottle.
Records on this page
Soup Mixture