Evening Republican, Volume 21, Number 131, Rensselaer, Jasper County, 19 June 1917 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

The mother who demonstrates thrift in her home, making saving rather than spending her standard, is doing much for her country even if she has no sons to send into battle. Now is the time to swat the fly as it will save the labor of swatting a million for each one a month later. Cleanliness demands that we keep files out of our homes and away from oqr food.— F —... . . To protect our health flies must be banished. They fly from sewers and filth carrying with the filth disease germs which they deposit on any food to which they have access. All perishable foods like meat, fish, milk and eggs begin to spoil when they are allowed to become warm. Bacteria and germs multiply rapidly In warm, moist food and in a few hours make it unfit. A baby may lose its life from a very small amount of spoiled food. Dust in the air carries molds, yeasts and bacteria. Food should be carefully protected from all dust. Home Canning. Grow plenty of green vegetables, planting several times during the season thus having new peas, lettuce, radishes and string beans until late in the fall. When there is a surplus of fruits or vegetables in the garden can or preserve it for winter use. Asparagus may be successfully canned at home. Be sure that the cans are perfectly sterilized with good rubbers. Blanch the asparagus by letting it stand in boiling water for a few minutes to shrink, then pack it tips up in the jar leaving an inch or two at the top. Remove the tough butts as they aYe not tender enough to serve. They may be peeled aud cooked or made into soup. Fill the jars with boiling water, allowing a level teaspoonful of salt to each quart can of asparagus. Put on the covers and do not fasten tightly. Set into a boiler and fill to the shoulder of the can with hob water and boil one hour, then remove and seal the can, let stand and the next day repeat, loosening the top each time before putting into the boiler and sealing when It is removed. Boil the cans of vegetable three days in succession, then place in a dark place for winter use. Any vegetable may be canned in this way. If one has a steam-pressure canner one cooking will serve to keep the vegetable. As canned fruits and vegetables in tins will be used largely this year as army food, we who stay at home will need to supply our own canned vegetables.