Twenty lessons in domestic science

Sterilization by heat is the only insurance necessary against the insiduous bacteria. When canning fruits for pie material omit the sugar. When canning fruits for sauce, sterilize the jars, fill with fruit. Make a syrup of one part water to two parts sugar, cooking it five minutes, fill jars and set them in a boiler, place covers and cook one hour. Secure the covers and remove from the fire. Fruit Jelly The jellying of any juice depends upon the "pectin" contained in the fruit. Pie plant is deficient, hence the difficulty in making it jell. Here is a trade secret. Do you notice the labels on the store jelly read something like this: "The contents of this package are pure juice of strawberries and apples and cane sugar"? Which, being interpreted, means that the package labeled ' ' Strawberry Jelly, ' ' in compliance with the Pure Food Law, which demands that the ingredients be printed on the label, is not pure strawberry jelly. Strawberries are deficient also in that property of frmt known as pectin, and apples, which are generously supplied .with that property are levied upon to supply this want. Apples can always be relied upon to help out the housekeeper and manufacturer alike in this respect. Fruit juices must be well cooked, say about twenty minutes or more before adding the sugar, which should first be warmed in the oven. After adding the sugar, boil the syrup about five minutes, test and put in sterilized jars. Cover with paraffin. The piquant delicacy of the fruit flavor is destroyed by cooking too long with the sugar, and with a very acid juice the jellying property is destroyed by the turning of the sugar in long cooking with an acid into a mixture of dextrose and levulose. The sugar once turned to levu- [lose is syrupy in its consistency. Lesson Number Eighteen Miscellaneous Recipes Simplified Sauce Tartar A combination of chopped pickles, olives and capers with a salad dressing preferably a mayonnaise dressing. German Cream Salad Dressing % teaspoon sugar % cup very rich sweet cream % teaspoon of white pepper (Sour cream is preferred bj 1 teaspoon of salt many) % cup vinegar Preparation : Mix the dry ingredients, add the cream and stir until dissolved, then add the vinegar, stirring all the time. Never add the salad dressing to salad until just before serving. It is well to press gently in a towel. or napkin all greens which have been chilled in ice water, that they may be perfectly dry before adding the dressing. When the salad dressing is poured over the wet salad leaves, it is diluted, and the greater part falls to the bottom of the bowl, a watery, insipid mixture. "Evaporated milk is an excellent substitute for cream in this dressing. Use one-third as much vinegar as evaporated milk. * Salad Dressing It is almost impossible to make a perfect emulsion of oil and vinegar without using something for a medium. In mayonnaise dressing this is accomplished by using the yolk of eggs. There are salads where the use of a mayonnaise seems out of place and the French dressing just suits the palate. There is no hard and fast rule for the making of French Dressing. The only difficulty is that when the oil floats, too much vinegar has been added. This is One of the rules that is proven more in the exception than in observance. ^ 1 teaspoonful salt % cup olive, oil 1 teaspoonful sugar 4 to 6 tablespoons vinegar