TELEGRAM CONSERVATION COOK BOOK

by selecting fruit in prime condition, not overripe or overgreen. Place any one of the above in sterilized cans, packing as tightly as possible to the first screw of the jar; put on rubbers (leaving off lids), and submerge jars under water that has been boiled and allowed to cool. Fasten lids tightly under water, take out and tighten again if possible. Wrap jars in brown paper and set in a cool place.

When using above fruit drain off the water and make syrup of it to suit the taste and put back on fruit. It is always best to filter the water, after boiling, through a piece of cheesecloth, before processing by this method.

To Can in Cold Syrup — To can pine- apples, cut up pineapples in small

slices or pieces, take 1& pounds of sugar to 1 pound of pineapple, and place in layers in a stone crock over night, putting in a cold, dark place.

The next day transfer your pineap- ple to glass jars, and fill jars to the top with the juice which has drawn over night, and seal the jars airtight. Use sterilized can tops and rubbers, and use them hot, so they will tighten better, but the cans should be used cold, after being boiled and left to cool under the same water. To can quinces always use 1% pounds of su- gar to 1 pound of quince, but steep the sliced quinces in boiling water for one-half an hour, before using the same process as above, covering your crock with toweling to preserve aroma. AUNT PRUDENCE.

Basis of Our Canning Contests.

Better than any prize given is the consciousness of being helpful to other women in this time of national crisis. Under these circumstances our contests will not be ordinary ones, based largely on palatability and ap- pearance, but will be almost entirely decided by economy, on

1. Economy of money and mate- rials, especially in the use of the by- products of our own gardens — the culls, the parts of our fruits and veg- etables that we usually throw away. How have you learned to save and use in desirable ways these waste portions that must not be wasted this year?

2. Economy of time. How have you learned to economize on time, to can with less work and yet be absolutely sure that your finished product will "keep?" The judges will not accept just your belief in this last, as you might have had special luck for once, but they must see that it is reason- able that your canning should keep by your method.

3. Another element will be palata- bility, with especial reference to va- riety— new flavors and seasonings to give relish to the staple vegetables that we must use day after day next winter.

4. If material such as oranges, pine- apple, nuts, etc., not grown here, is used in your recipes, it will discount the value of the recipe considerably.

5. The time required in cooking, the fuel used and kind of fire, must be stated in all recipes, as this makes a difference in both cost and labor; other than this, we do not ask the cost of any ingredient.

6. All recipes must be signed with the sender's name and address, as stated previously. This is to imply a personal guarantee that what she sends has been tested by her recently and that she knows it to be a reliable method to use.

7. Recipes sent are not required to be your original discovery, but you are asked for newer and better meth- ods that are little known.

Mrs. W. R. Crow, 1153 Forty-ninth avenue Southeast, sends the follow- ing: I am sending all my pet recipes and hope others find them as useful as I have. I use a wood range for all my work. So keep a supply of wind- fall apples, which are very cheap. 1 peel, core and cut each quarter in three pieces and keep the oven and

warming closet spread full, stirring several times a day. In three days they are dry and will not take up the glass jars that are needed for other foods. I dried 40 pounds in one week and my fire was not going half the time. Prunes may be pitted and dried also while the following things are preparing on the top of the stove:

The Associated Press — the Correct News