Telegram Conservation Cook Book

Place two quarts tomatoes on the fire and boil 20 minutes.

Remove the tomatoes and put them through a flour sieve.

Boil the tomatoes 20 minutes more and can or bottle them.

Season the tomatoes when used.

Examine the beet bed; beets with hard black spots should be canned.

Wash the beets, but cut off nothing except the leaves.

Boil the beets 1½ hours or until tender. Pour off the boiling water.

Dip your hands into cold water, then dip each beet into cold water and slip off its skin.

Cut out any bad spots and place each beet at once into a sterilized glass jar.

Boil 1 quart water with 1 cup sugar, ½ cup salt and 1 cup vinegar.

Pour the boiling liquid over the hot beets and seal.

For beets used in hot salad or fried in butter, can without vinegar.

Fill jars as directed and add 1 tablespoonful sugar and 1 teaspoonful salt to each quart can.

Fill the jars with hot water. Place the jars in a kettle of hot water, boil 30 minutes and seal.

Dry parsley leaves on a plate in the warming oven before the first frost. When dry, put the parsley away in a paper bag.

Scrape out the seeds after cutting the pumpkin, and bake it until tender, without paring.

Remove the rind from the baked pumpkin and mash it with a potato masher in an iron kettle over the fire.

When well browned, fill sterilized cans with the hot pumpkin. Add no seasoning until opened for use.

Cook the fruit with a piece of boiling beef or other meat cut in small pieces.

Roll the meat in flour and fry it brown all over.

Cover the meat with water and add salt, pepper, a very little allspice, a chopped onion and a large tomato.

Simmer one hour, then can and boil as fruit.

Wash, wipe and cut the salmon into pieces and fill jars, packing tightly.

Put 1 teaspoonful salt into each quart can and add water or olive oil to fill.

Put one clamp on Economy jars and cook in the boiler, or place jars in a pan of water in a cold oven, build fire and boil cans 2½ hours.

Boil the salmon, wipe it dry and set it to cool.

Take off the water in which it boiled and mix with good vinegar in equal parts, enough to cover the fish.

For each fish add 1 dozen whole cloves, 1 dozen small blades of mace (or sliced nutmeg), 1 teaspoonful whole pepper and 1 teaspoonful allspice.

Heat boiling hot, skim clear, add butter the size of a small egg, and pour over the fish in a crock.

Cut the fish down the back, remove entrails and roe, scale it, and wipe clean with a damp cloth without washing.

Rub the fish outside and in with common salt and hang it to drain 24 hours.

Mix 1 pound and 3 ounces saltpeter, 2 ounces salt and 2 ounces brown sugar, and rub every part of the fish with it.

Lay the fish on a large dish or plank for two days.

Rub it with common salt and, after 24 hours, it is ready to dry.

Wipe the fish well, stretch it open with two sticks, and hang it in a chimney, smokehouse or cool dry place to dry.