Richmond Palladium (Daily), Volume 39, Number 219, 25 July 1914 — Page 3

PAC3 The Palladium's Household

TIIXS RICHMOND PALLADIUM AND SUN-TELEGBAM. SATURDAY, JULY 25, 1914

and

Woman's.

Page

VEGETABLE CANNING FAILURES EXPLAINED BY MRS. A. D COBB Popular Fallacies About Vegetable Preserving Described and Sure Methods Outi lined by Household Expert. i ' Time was when man did not try to put away foods in time of plenty for future and winter use, and those were the days of famine and want. The drying of grains and berries on the plant probably first suggested that foods might be saved to use at a less plentiful season. Later, and, no doubt, accidentally, methods of preserving foods by pickling in brine and vinegar, smoking and salting were discovered. Canning was discovered as a means of preservation years and years before It was understood why heating and sealing prevented spoiling. Since the how of the canning process came before the why, many erroneous ideas were handed down from generation to generation and are still current among housekeepers today. It is a popular theory that the spoiling of fruits and vegetables is due to the presence of air, and many minutes are wasted in running a silver knife up and down along the Inside of the jar to let out any air bubbles ,that might have formed there. That It is the plants that live in the air that are responsible for the spoiling rather than the air itself has been proved conclusively. . Test for Germs. I For Instance, if a can of any ordinary vegetable is plugged with a piece of cotton instead of the usual lid, and is then heated until all germs are killed, the vegetables will keep without spoiling although the air circulates freely, but the plants that usually cause the damage are strained out by being caught in the meshes of the cotton. These little plants, bacteria, yeaBts and molds are everywhere about us, in the ground, in the water, in the air. Some of them are the friends of man and work him much good. Others are harmful only, and still others are all right in their place and all wrong In any other place. They vary in size and shape (most of them being microscopic, however) and vary also in their requirements for life. Some do well in one place, others demand entirely different surroundings. The fact that they are so small as not to be Been with the naked eye leads many people to believe that it is the air itself that is the enemy of canned goods. Value of FruKs. Fruits and vegetables should form a large part of the diet in winter as Well as in the summer. They add starch and sugar to the more limited bill of fare, furnish woody material that acts as a conditioner and prevent digestive disturbances, and further supply matter and acids that are needed to keep the body in healthy condition. Molds are about the largest of the plants that destroy canned foods and are commonly seen on old leather, bread or on top of spoiled food in patches. They are responsible for most of the spoiled fruits and vegetables as their tiny seeds, or spores, float about in the air and settle on fruit and utensils' alike and soon the familiar mold appears. There are several different kinds of yeasts, but they all prefer living on sugar to any other food. The gas that yeast forms in bread spo.Vge is one of its good uses, but this same gas Introduced into a can of fruit works havoc. Alcohol Is given off and we say that the food is sour or "working." Bacteria are smaller and harder to kill than molds or yeasts, and the spores even require twenty minutes of boiling before they are destroyed, and one spore left in a can will, when given the opportunity for growth, pro

duce millions of full-grown plants. They grow more rapidly and thrive better in vegetables than in fruits, and are the main reason for their spoiling. This explains why it is easier to can fruits than vegetables.

MRS. A. D. COBB EDITS I PAGE FO WOMEX

One a week the Palladium will . offer It readers a page devoted -to the interests of women. Mrs. Cobb will writ articles pertainIng to household problems, and

will devote special attention to Cooking. Her articles on Jelly making were widely read and copled by papers In the state. Today she begins a series on canning. how tTSiie COTTOH TEXTILE Adulterated Goods Full of Starch Apparent by Holding to Light. The characteristics of the cotton fiber are these: They aie cylindrical, tubular, twisted, one or two inches in length and are nearly pure cellulose. The cloth made from these fibers is strong and elastic, launders easily, dyes easily, inexpensive and is easily affected by acids. Immersed in a concentrated solution of sulphuric acid it dissolves completely. The fibers are gathered, carded, spun and woven into cloths varying In texture according to the weight of the thread and kind of weave used. The supply of cotton usually exceeds the demand so the finished product can be put on the market at very reasonable prices. Cotton fiber is covered with a protective coat of wax that renders it almost waterproof. For this reason cotton dish towels are unsatisfactory. The wax has to be removed from absorbent cotton. To shrink wash materials, put them into hot water and press the water out gently instead of wringing. Hang the material by the selvage to dry, placing the clothespins close together and turning often from one selvage to the other. Before it is quite dry, iron on wrong side. For setting colors one of these three solutions will do the work: One cup of salt In one gallon of water, one-half cup of vinegar in one gallon of water, one tablespoon of sugar of lead in one gallon of water. Cotton fabrics are often adulterated by the use of starch, gum and China clay. To give the appearance of linen or mercerized cotton, ordinary cotton is iun through two heavy rollers and given a luster that the first laundering removes. This process is called calendering. Strong chemicals that eat the goods are sometimes used to make the design or to bleach It, and soon it is full of little holes. When cloth has been adulterated the meshes are full of the starch that can readily be seen by holding the material to the light. Sometimes it is used so heavily that a piece of cloth rubbed over it will show white. Boiling or rubbing will remove the calendered polish from so-called linens and mercerized cotton.

GOOD SUBSTITUTES FOR MEAT DISHES The Hot Weather Requires Change to Eggs, Milk, Beans and Cheese Dishes.

Three times a day is too often to eat meat this hot weather. Try serving eggs, milk, beans and cheese dishes instead. Fish, when it can be obtained, is an excellent change as well as economical. The meat that is used can have its flavor so extended that it will require a smaller quantity.

BAKED EGGS, POTATO AND PIMENTO. Two cups mashed potato. One and one-half cups chopped pimento; mix with the potato. Make four cavities in the potato, and break an egg into each.

HOW TO IMPROVISE A FIRELESS COOKER

Ingenious housewives are discovering that they need not be without fireless cookers while they wait for the happy day when they can afford this convenience that is fast becoming a necessity in every well equipped kitchen. A butter tub or cheese box lined with hay or straw into which a tin or granite pails fitted and covered with an old cushion and tight-fitting lid will answer the purpose nicely, though the article must be started on the stove. Fitted radiators can be made at a small cost, however, that will do away with this bother if one desires to spend anything on the home made product. A ten pound stone jar and a four pound one between which has been packed chipped cork, such as California grapes are packed in, is another very successful cooker.

JULY DAY MENU

BREAKFAST Cream of Wheat Ham Omelet Toast Milk LUNCHEON Potato Salad Bread and Butter Sandwiohes Iced Tea DINNER Lamb Chops Green Peas Browned Potatoes Parker House Rolls Fruit Gelatine Coffee

Professor Will Earhart, a former resident of this city, and who Is head of the musio department at the University at rittsburg, came to attend the Dougan funeral this afternoon. He

will return home this evening. In about

three .weeks Professor and Mrs. Win Earhart and son. Master William, will come for an extended visit with Richmond friend

CHEESE, TOMATO AND MILK. Four tablespoons butter. Four tablespoons flour. One cup milk. One cup tomato Juice.

One and one-half cup grated cheese. Make white sauce of the flour, milk and butter. Add the tomato juice, then the cheese. Cook in double boiler twenty minutes and serve on

buttered toast or crackers.

CHEESE AND EGGS. One-half pound cheese, grated. Three eggs. Three tablespoons milk. Pinch of salt.

Melt cheese in double boiler. Add

eggs and stir constantly.

EGGS A LA GOLDENROD. One cup white sauce. Three hard cooked eggs. Three pieces buttered toast.

Chop up whites into sauce. Pour on toast. Put yolks through ricer and

sprinkle over top. An excellent dish

for the convalescent.

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When to Add Sugar in Making of Jelly

Mrs. A. D. Cobb, who edits the domestic science page, concludes her articles on jelly making with this one. The topie of vegetable canning Is taken up elsewhere. Last week on this page was discuss

ed the correct proportioning of sugar and juice in jelly making. A question that Is equally as much disputed is

the time of adding the sugar. Shall It be boiled with the juice through the whole of the cooking process or shall

It be added shortly before the jelly Is

reaay to remove rrom tne are? if t&e sugar is added at the beginning of the boiling there is the waste of some sugar in the skimming which should be thoroughly done if clear jelly Is desired.

Then too long cooking of sugar of

ten has the effect of crystalizing it

when it has stood for any length of time. The accepted time to add the sugar is, then, when the boiling pro

cess is about half completed and it

should be heated before it is put into the boiling juice. If the sugar is added without heating it will stop the boiling for a time and constant boiling is one important essential in jelly making.

Boil Quickly. Hours of simmering on the back of

the stove will not make firm jelly but the boiling must be a quick process. Juices rich in pectin require about ten minutes boiling in all, while those not so rich need twenty to thirty minutes. If the juice does not Jelly soon after the prescribed time, it does not help matters to continue heating but add

Married Life

Fourth Year

fresh juice and reboll making the Jelly test earlier and oftener. The old test of taking a small amount out in a saucer and cooling it to see if the juice Jellies is sometimes disastrous as things go on happening in the pot while the sample is cooling. A more satisfactory test is to take out a small quantity In a cool spoon and allow it to flow back in the kettle. If it jellies in doing this, the kettle may be removed from the fire and the contents poured Into the glasses at once., Transferring Jelly. It is necessary to get the jelly Into the glasses as soon as possible when it reaches the jellying point. ' The glasses should have been rendered perfectly sterile by boiling for twenty minutes and quickly tiled with the boiling jelly. The hot juice will shrink from the sides enough to allow for the paraffin cover. As soon as the jelly

cools pour hot paraffin over It. Merely heated paraffin will not serve the pur

pose; it must be hot enough to destroy

any germs that have fallen on it. Cov

er the glasses with tin lids and store in a dark, dry place. Ropy jelly is due to too long cooking. Under-done jelly may be finished by setting the glasses in the sun, cov

ered with a pane of glass, and allow

ing them to remain there for several

days. Many good housekeepers prefer to seal up the juices in fruit canning

season and make up the jellies at a cooler and less busy time. Good jelly is not often made by "rule o'thumb" but. is an art and requires care and precision.

BY MABEL HERBERT URNER. "It's almost indecent for her to take

rooms at the same hotel," declared

Carrie vindictively. "It was bad enough for her to stay at the hospital

but now to follow him back to the ho

tel."

"But Bob's far from well yet," pro

tested Helen. "And he wants her with him every minute. After all, if they're to be married in June, does it make

so much difference?

"The whole thing's inexcusable. No

one ever heard of a girl going to live

at the hotel with the man she s en

gaged to! But you sent for her you're

the cause of all this 'melodramatic

reunion, so I suppose this sort of thing appeals to you."

"I don t know what you mean by this sort of thing.' Carrie. But if Lou

ise wants to stay a week longer while Bob is convalescing, I don't see that it makes so very much difference at what hotel she stays. If it's more convenient for her to be there why shouldn't she?"

"Oh. it's hopeless to talk to you. I

might have known I was wasting my time coming here. You always had queer ideas about conventions. Now if there's scandal in the family, we'll have you to thank for it."

Carrie's brief call waB most dis

quieting. When she left, Helen's resentment was mingled with anxious concern.

That the whole family blamed her

bitterly for having sent for Louise Helen knew. They refused to attribute Bob's recovery to Louise's pres

ence, but violently opposed the renewed engagement. And now they

were scandalized at the thought of her

taking rooms at the same hotel.

So scathing had been Carries de

nunciation of this plan, that although Helen had already given it her entire approval, she now began to waver. After all it might cause some unfavora

ble comment.

She determined to talk it over with

Louise that afternoon. They were to meet at Bob's rooms to have them in

readiness, for he was leaving the hos

pital to-morrow.

But knowing Louise s inflexibility

where he was concerned, Helen doubted if any arguments as to the "conventions" would influence her.

Their appointment was for 3, and

they met in the reception hall of the

hotel. Helen got the keys from the clerk, and they went up to Bob's rooms on the seventh floor. The blinds were drawn and the place was closed and musty from having been shut up for several weeks. Helen raised the windows, while Louise glanced around with a look of rapt wonder. "How often I've tried to picture his rooms wondering what they would look like. It's hard to realize that I'm really here!" "I know," mused Helen. "I used to wonder about Warren's room and all his things. I suppose every woman

idealizes the surroundings of the man

she loves.

Louise glanced at some books on

the centre table, then went over to the chiffonier in the alcove dressing room. Lovingly she touched the brushes and trinkets that lay there, as though a thrill with the intimacy of it all. On the bed there were two large bundles of laundry which Helen now unwrapped, handing the list to Louise. "I don't suppose he ever checked off his laundry in his life but we .will. Six shirts, eight collars, two pajamas, three pair socks, seven handkerchiefs, two suits of underwear." Louise, with tense interest, marked them off the list, and then helped to put them away in the chiffonier drawers. She lingered yearningly over each garment. Buttons were off, buttonholes torn all the ravages of the modern "hand laundry" on the defenceless bachelor's clothes. "I'll have time to mend them all up in the week I'm here," joyously. "Oh, it's so wonderful that I should be here doing this! Think how utterly wretched I was two weeks ago! Helen the whole world's changed in the last ten days!'' " I know, dear. And oh,' I want it to stay changed ! I want you to be tranquilly, restfully happy now without any more misunderstandings!" "Do you know," dreamily, "one of the first things he said, as soon as the doctor left him talk, was that he was willing to concede everything rather than lose me again. Oh, he needs me so! He makes me feel that he needs me! And he's very gentle now very different from the old dominating Bob." A moment's silence. Then Helen drew Louise down beside her on the couch with an earnest: "Dear, this is hard to say but I feel so responsible for it all that there's something I must speak to you

about." Louise looked on her wonderingly. "It's about your staying here in this

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hotel for a week or so. I've been thinking It over and I'm I'm not sore that It will be wise." "Why?" Quickly. Helen hesitated. "Well, Carrie came to see me this morning. She thinks it would be very indiscreet that it would cause comment." "Carrie!" with scornful impatience. "Oh, I know Carrie hates me she has all along. She's hardly spoken to me at the hospital, but I've been so happy I haven't cared. Ton den't think I mind what SHE says?" - "But, Louise, she may be right it may cause comment." "What if it does?" proudly. "If a few gOBsipy people wish to misconstrue things they can. Do you think that would influence me now?" Helen was pulling , thoughtfully at the tassel on the corner of a sofa pillow. Somehow the arguments she bad meant to advance seemed suddenly inadequate. And yet there was still the feeling that it would not be best for Louise to so defy conventions. "Do you know." Louise started up,

walked to the window and back again, "I may not take other rooms I may stay right in here! I may marry Bob at the hospital to-morrow and come here as his wife." "Louise!" "Oh, I know, his whole family would be up in arms! They want all the red tape and conventions of a formal wedding. But I'm not considering bis family I'm considering Bob and myself." "But Bob." faltered Helen. "I always thought he was so very conservative? I'd imagine he'd want a very conventional wedding." "He does. He hasn't even suggested this," flushing. "I haven't either, yet but I think I shall. I'm not going to risk any more separations I've suffered too much." "I know, oh, I know," murmured Helen, drawing LoulBe's hand into hers. "You don't know," bitterly, "you CAN'T know what I went through in those three months at Palm Beach! I tried to force myself to mingle with other people to accept attentions from

other men anything to forget! Yet there wasn't a moment that my thoughts were away from him! "I tried to deceive myself into thinking I was brave and strong and 'fiercely proud'! Yes, that's the phrase I kept always before me 'fiercely proud! That's what he once said of me, and I was trying to live up to it. But all the time I was secretly .longing for some excuse to come back. 'Fiercely proud,' ' scornfully. "I know now, where Bob was concerned, I never had any real pride. It was only a cheap imitation." "Louise, don't! You're not fair to yourself." "I'm at least truthful I haven't been before. What you thought was pride and strength was really only a great bluff and I couldn't have kept it up! If Bob hadn't been sick, if you

hadn't wired for me oh, I'd have come back anyway! I couldn't have stayed away much longer." Helen shook her head. "Ton say that now but you wouldn't have come back. I know you wouldn't. You're nervous and unstrung from . being there at the hospital, but I know you're Just as strong as you ever were." "I'm strong enough not to let a few meaningless conventions stand between us now. Ill marry Bob and come here, or III come here without marrying him." recklessly. "But I'm going to stay with him until he's welL Do you think, after those months of anguish, that I'd care what anyone

'says'? Ton cant softer like that, you cant want any one as much as I want ed Bob without becoming intolerant of most conventions." . "Tet Bob is the narrowest, most conventional of meat I know, because In those things he's ao much Vkm War ren. Don't Louise ; dont let him eee ' this phase of you Ita afraid he wouldn't understand." "WelL I sha'nt be so cautious." pas. slonately. "Tomorrow 111 give Bob a fine exhibition of a temperamental woman! Of one thing I'm determined.' Louise caught her breath, "nothing la going to separate us now! Not even U it means defying all the contentions and the whole Curtis family!"

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EweFy Wpimi Ikmm That one of the unpleasant days off her life is ironing day, and why is it? The reason is this: In homes where you spend the whole day going to and from the hot-plate or stove carrying a heavy hot iron and tiring

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