Seasonable Recipes

Review and Herald Publishing Association · Washington, D. C. · Jul 2, 1914

Seasonable Recipes

As this is the season of the year when fresh foods of various kinds are prepared for winter use, two or three recipes may be helpful to some one.

To Can Rhubarb for Pies.—Wash rhubarb, and cut into inch pieces without peeling. Pour boiling water over it, and drain at once. Cool, pack in cans, and fill with boiled, strained, cold water—if ice cold, all the better. Seal cans, invert in cool place, and cover from the light. Set upright after a few hours. To use, drain, let stand in fresh cold water half an hour, and drain again.

Cranberries may be canned in the same way.

String Beans in Brine.—Put layer of salt one inch deep in bottom of stone jar or cask; then a layer of nice, tender string beans three inches deep; continue layers until cask is full. Cover beans with a plate or board a little smaller around than the cask or jar, and put a heavy stone on it so that the beans will be well covered with the brine. The beans may be put in at different times, but must be covered with the cover from the first. To cook, soak overnight, changing the water several times in the evening. Cook the same as fresh beans. They are as nice and fresh as when picked.—Eva Bucknum Perkins, in “Laurel Cook Book.”

For Grainy Frosting.—If, when making boiled frosting, one has cooked the sugar and water too long, so that it grains, a teaspoonful of butter added will make it creamy and smooth, when beaten.—H. M. G., in the Mothers’ Magazine.

A Time Saver.—When you are in a hurry to iron dry clothes, sprinkle them with very hot water, or use cold water and wrap them in a bath towel, and place in a moderately hot oven. In either case they will be ready to iron within half an hour.—I. G. C., in the Mothers’ Magazine.