GRAPE JUICE ICE. One pint grape juice, two cups sugar, three cups water, one lemon. Make a syrup of sugar, water, and lemon and pour on the beaten whites of two eggs✪ Grape Juice Ice. Let stand a while and add enough water to make one-half gallon. Free. Serve in tall glasses using grapes and leaves to garnish. 65 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE is GUARANTEED to please or money back Canning GARDEN PEAS. Use No. 2 cans or pint jars for peas^ as it is very dif- ficult to sterilize them in larger jars. Grade the peas, keeping the young and tender small peas in a different vessel from the larger and older peas. This grading is necessary to prevent spoilage. Large peas require a much longer boiling period than young and tender ones. Place small peas in sack and plunge into boiling water three minutes, then into cold. (This is called blanching.) Large peas must be blanched five minutes. Pack peas in No. 2 can, fill with brine and add one teaspoonful of sugar. Exhaust three minutes and process one hour and fifteen minutes after Avater is boiling furiously. For older peas process one and one-half hours. Peas must be process or boiled the same length of time on each of three days. Eemove from the canner after first day's i:»ro- cessing and set aside until next day. Return to the canner on second day, boil tender peas one hour, larger peas, one and one-half hours. Remove from canner and set aside until the third day, when the last processing or boiling is done. Boil tender peas one hour and larger peas one and one-half hours. When canning peas in glass, process pint jars of tender peas one and one half hours. Process pint jars of older peas two hours. LIMA BEANS. Use No. 2 can or pint jar for beans. Select young and tender lima or butter-l)eans, grade them as to size, blanch from two to four minutes and pack can or jar to within one-half inch of the top. Fill can or jar with brine, (one gallon of water and one third cup salt.) Exhaust can three minutes and process one hour on first day. Remove from canner and set aside for twenty-four hours. After the water is boiling in canner on the second day place the cans therein for a second processing or boiling of one hour in length; r.emove; set aside for twenty-four hours, and process one hour ou the third day. When canning butter-beans in glass jars use a pint jar and process one hour and twenty-five minutes each of three days. OKRA. Gather young pods, wash in cold water, cut off stem but do not cut into seed pod. Can okra whole. Put in wire basket of canner or in muslin sack and plunge into boiling water for three minutes and then into cold. Pack in jars or cans and fill with brine, (one gallon water to one-third cup of salt.) Exhaust No 3 tins three minutes. Process one hour and fifteen minutes. Ex- haust No. 2 tin cans three minutes. Process one hour. Remove from canner after processing and set aside for twenty-four hours. After the water is boil- ing in the canner on the second day, place the can therein for a second process- ing of the same length of time as on the first day. Remove from canner and set aside for twenty-four hours, and process on the third day and for the same length of time as on the second day. When canning okra in glass, process one- quart jar one and one half hours each day. Process one pint jar one hour and fifteen minutes each day.

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GRAPE JUICE ICE. One pint grape juice, two cups sugar, three cups water, one lemon. Make a syrup of sugar, water, and lemon and pour on the beaten whites of two eggs. Let stand a while and add enough water to make one-half gallon. Free. Serve in tall glasses using grapes and leaves to garnish. KNOX GELATINE is GUARANTEED to please or money back Canning GARDEN PEAS. Use No. 2 cans or pint jars for peas, as it is very difficult to sterilize them in larger jars. Grade the peas, keeping the young and tender small peas in a different vessel from the larger and older peas. This grading is necessary to prevent spoilage. Large peas require a much longer boiling period than young and tender ones. Place small peas in sack and plunge into boiling water three minutes, then into cold. (This is called blanching.) Large peas must be blanched five minutes. Pack peas in No. 2 can, fill with brine and add one teaspoonful of sugar. Exhaust three minutes and process one hour and fifteen minutes after Avater is boiling furiously. For older peas process one and one-half hours. Peas must be process or boiled the same length of time on each of three days. Remove from the canner after first day's processing and set aside until next day. Return to the canner on second day, boil tender peas one hour, larger peas, one and one-half hours. Remove from canner and set aside until the third day, when the last processing or boiling is done. Boil tender peas one hour and larger peas one and one-half hours. When canning peas in glass, process pint jars of tender peas one and one half hours. Process pint jars of older peas two hours. LIMA BEANS. Use No. 2 can or pint jar for beans. Select young and tender lima or butter-beans, grade them as to size, blanch from two to four minutes and pack can or jar to within one-half inch of the top. Fill can or jar with brine, (one gallon of water and one third cup salt.) Exhaust can three minutes and process one hour on first day. Remove from canner and set aside for twenty-four hours. After the water is boiling in canner on the second day place the cans therein for a second processing or boiling of one hour in length; remove; set aside for twenty-four hours, and process one hour ou the third day. When canning butter-beans in glass jars use a pint jar and process one hour and twenty-five minutes each of three days. OKRA. Gather young pods, wash in cold water, cut off stem but do not cut into seed pod. Can okra whole. Put in wire basket of canner or in muslin sack and plunge into boiling water for three minutes and then into cold. Pack in jars or cans and fill with brine, (one gallon water to one-third cup of salt.) Exhaust No 3 tins three minutes. Process one hour and fifteen minutes. Exhaust No. 2 tin cans three minutes. Process one hour. Remove from canner after processing and set aside for twenty-four hours. After the water is boiling in the canner on the second day, place the can therein for a second processing of the same length of time as on the first day. Remove from canner and set aside for twenty-four hours, and process on the third day and for the same length of time as on the second day. When canning okra in glass, process onequart jar one and one half hours each day. Process one pint jar one hour and fifteen minutes each day.

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Grape Juice Ice

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