Grange cook book and household guide

Select firm, thick, melon rind: remove all pink meat and green skin; weigh; cut into cubes or strips. Dissolve the lime in the gallon of water; add rind and let stand several hours; rinse rind and cover with fresh water; let stand 2 or 3 hours; change water and cook until tender; let stand overnight in cooking water. Combine all other ingredients and bring to a boil; add the rind and boil gently until rind is clear. Remove spices. pack rind into hot Ball Jars and seal immediately. Mrs. C. E. Fulk, Vienna Grange. CUCUMBER PICKLE Whole or sliced cucumbers. Cover with alum water, 2 tsp. to 1 qt. water. Heat to boiling point; let stand 2 hours. Remove from alum. Chill in ice water. Make syrup of 1% cup sugar, 1 qt. vinegar, 1 cup water, 2 tbsp. whole cloves, stick of cinnamon tied in cloth. Add cucumbers. Cook 10 min. Remove cucumbers to jar; boil syrup 10 min. Pour over cucumbers and seal. Mrs. E. B. Meadows, Stem Grange. MIXED PICKLE 1 qt. grown cucumbers, pared 1 qt. green tomatoes, sliced and cut 1 qt. onions 1 gt. small cucumbers 1 cauliflower (large) 6 green peppers, cut fine Put all in salt water overnight. Scald in same water in porcelain vessel. Drain in collander. SAUCE: 6 tbsp. mustard 2 cups granulated sugar 1 tbsp. tumeric 2 qts. cider vinegar Put vinegar and sugar in kettle, and when hot add flour, mustard, tumeric which have been made into a paste by adding water. Boil 5 min.; add pickles; mix well and seal in jars. Mrs. J. W. McCorkle (Ma.), Kernersville Grange. GREEN TOMATO PICKLE 3 lbs. cabbage 2 tbsp. ground mustard 1 gal. green tomatoes 1 tbsp. ground cloves 1 cup green hot pepper (less if % oz. tumeric very hot) % tbsp. cinnamon 1 cup onions 1% lbs. sugar 1 tbsp. ground ginger Salt 2 qts. vinegar Grind all vegetables together. Hang in bag to drip overnight. Add all flavoring after dripping. Put vinegar and spices, salt and sugar together and heat to boiling. Add dripped vegetables and boil 20 min. Seal in jars. Keeps well when opened. ; Norman Alexander, Edwin M. Holt Grange. HUSBAND CONSERVE Select the best man you can find and brush him carefully to rid him of any indifference. Be careful not to beat him as you would an egg or cream, for beating will make him tough and apt to froth at the mouth. ] Lift him carefully into the home-preserving kettle and tie him with strong cords of affection which are not easily broken. Do not sear him with sarcasm, for that causes spitting and sputtering which ultimately results in spontaneous combustion. Scramble when difficulties arise. ; : Do not soak him in liquor either, for excessive draughts will make him mushy and spongy with your friends, and, in the South, stewed husbands have never been popular. : It is best to let him simmer tenderly at will, to blend tactfully with dressing and seasoning. Stuff him one hour before taking him out or before asking a great favor of him. A little caress or a glass of cold water will often add to his tenderness. t Flavor him with oil of happiness, an ounce of understanding, and a bushel of laughter and fun. Should he seem weak or troubled with feminine infatuations, smother him in onions and garlic, and treble your charm. Need him; need his dough, and be sure to save some of the dough for the little dumplings. ‘ : Do not spoil him by over-indulgence, but serve him daily on a platter of strength and courage, garnished with clean shirts and trousers. | Mrs. B. L. Angell, Lewisville Grange. HOW TO PRESERVE CHILDREN Take two or more children of the runabout age. If they are bright-eyed, rosy-cheeked youngsters, so much the better. . Tuck them into bed early—and leave for twelve hours of quiet, restful sleep. Windows wide open. : , In the morning, dress them lightly and set them at a table in the brightest, cheeriest corner of the breakfast room. ots ‘