Farm and home cook book and housekeeper's assistant

Wash dry 1 pk red bell peppers, cut a thin slice from the stem end of each and remove the seeds, then cut round and round the peppers with a pair of scissors, making strips ^4 inch wide and as long as possible — in one piece, if this can be managed, something like a one-piece apple paring. Next cover the pepper strips with boiling water, then drain off the water immediately and repeat this if the peppers are liked very mild. Next, put into ice water, using plenty of ice to chill thoroughly, then drain and pack solidly in pt jars. Boil 1 qt vinegar and 2 cups sugar to the consistency of syrup, pour over the peppers in the jars and seal. Keep in a cold, dark and dry place. The above quantities will fill 4 pt jars. Peppers thus prepared retain their pretty red color and are nice for garnishing salads or for making cheese and pepper sandwiches. — [E. G. C, Washington, D. C. j To Can Cucumbers Sweet Select firm cucumbers about 2 inches long, wash and dry | carefully and pack in a gal jar with small pieces of horse- ■ radish. Bring 1 qt cider vinegar and 1 cup sugar to a boil and pour it over the cucumbers, while boiling hot. Cover and set away in a cool place over night. Next morning drain off | CANNED PEAS AND STRING BEANS 231 the vinegar, boil it over again, and pour it over the cucumbers, and repeat this 3 mornings, after which seal air tight and keep in a cool, dark and dry place. The can should be full to overflowing when sealed. — [Mrs. E. R. McC, Tenn. Cucumber Preserves Use firm, ripe cucumbers, just turning yellow, peel, discard seeds and cut in 2 or 3-inch pieces. Soak in weak salt water about 8 hours, then drain and dry carefully with a clean towel and drop into a boiling syrup made of 2 qts cider vinegar, 2^ lbs sugar and ^/^ oz mixed whole spices. Put the spices in a small cheese cloth bag. Boil slowly 20 minutes, then take out the spice bag and boil the cucumbers in the syrup until they are soft and transparent, after which skim out the pieces, drain thoroughly, put them in a glass jar, boil syrup until thick, pour over the cucumbers, and seal. — [Mrs. J. D. C. Cal. To Can Peas Can peas immediately after gathering. Shell them, and pack them in the cans as tightly as possible without breaking them, add a little salt, then fill the cans overflowing full with cold water, pouring it in until all bubbles have disappeared. Put on rubbers and covers, but do not screw the covers tight. Place the cans in a boiler with the usual packing on the bottom and between the cans, pour in cold water within an inch of the tops of the cans, cover the boiler, bring to a boil, and boil for 3 hours. Then remove boiler from fire, screw the covers on the cans as tightly as possible, and leave in the hot water until cold. — [Miss G. R., N. Y. To Can String Beans Wash, drain and break in pieces tender, meaty, freshly gathered, green string beans or butter beans, and cook until almost done in well salted water. Turn into glass jars, and into each can pour 2 tablesp hot vinegar. Fill up with the juice and seal air tight. When ready to use, if the beans are too salty, or the vinegar taste is not liked, soak them a little in clear water, and finish by cooking them with salt pork. — [Mrs. S. D. F., O. To Can String Beans With Bacon