TELEGRAM CONSERVATION COOK BOOK

improves it any, and we all have so many green tomatoes in our war gar- dens that we want to save before the frost catches them, that my advice is to use the recipe as it is, and put in your apples, etc., later if you want to.

The beauty of this mincemeat is that it is perfectly wholesome; a dys- peptic can eat it in the middle of the night without its hurting him (at least he might try it once), and it is really good, so that everyone compli- ments your pie and can't believe that there is no meat in it. This is the recipe — sent me from a cousin in New York state:

One peck green tomatoes, chopped and drained; 5 pounds brown sugar, 2 tablespoonfuls each of salt, cloves, cinnamon, allspice and nutmeg, 2 pounds raisins (seeded if necessary) ; one cupful vinegar (and if it is the vinegar from sweet pickles so much the better). Cook slowly three hours and can in glass jars as usual. It is very good as it is, but rather dry, so I always add some kind of fruit when I open it — any canned fruit I have opened, or a glass of jelly or quince honey, etc., is very good. More rai- sins or English currants can be added or lemons, oranges or anything else used in mincemeat, but you will find this recipe a most satisfactory base to work with, and your pie, being all

fruit, will not be indigestible. Of course, this is exceedingly cheap as compared to regular mincemeat, and it has also the merit of being a meat substitute, and I suppose a great many hundred pounds of lean beef and many pounds of butter are being made up into mincemeat in our coun- try at this time of year.

AUNT PRUDENCE,

Making Vinegar.

When cooking apples save the par- ings and cores (if sound). They can be thrown into a jar from time to time as they accumulate. Add enough soft water to cover, a cup of sugar to each seven quarts of water; keep covered with netting. Add a bit of yeast, and set in a warm place. Vine- gar can be made from any fruit jelly or berry juice which has begun fer- menting by adding water (three times the amount of the juice) and a little yeast or "mother" of vinegar.

Pear vinegar is made from parings and cores of pears same as apple vine- gar, and is most delicious for salads.

Before canning fruit, etc., I always put cans in boiler of cold water to which has been added one tablespoon- ful of lye, and rinse, to clean jars. — Mrs. W. W. Williams, 1411 Rodney avenue.

Additional Recipes

Aunt Prudence's Tables and Measures

Key to Abbreviations.

1 t — 1 level teaspoonful.

1 c — 1 level cupful.

1 T — 1 level tablespoonful.

R — Rounding-.

1 R T — 2 tablespoonfuls.

1 R t — 2 teaspoonfuls.

The inexperienced housewife will find the following- tables of weights and measures of great help, and even the experienced housewife, will, I be- lieve, find the arrangement new, as I have gathered this material from many sources, including many indi- vidual tests, and have rearranged all of it, trying to get a logical sequence to the tables, so that items wanted would be easily found.

Of course, "a cup" is a varying quantity, but we will have to use it, trying to always have it mean a medium-sized cup.

With the teaspoons in use nowa- days, three level teaspoonfuls of water or salt will fill a tablespoon. Flour and the meals are supposed to be sifted before measuring, baking powder stirred, salt pulverized, etc. Butter and other fats to be packed in firmly and leveled off with a knife. as all level measures should be.

All measures level unless specified rounding; then supposed to be as much above as below, or twice as much in spoon.

Liquid Measure, (For Milk, Vinegar, Water, Etc.) 60 drops equals 1 t.

3 t equals 1 T. 16 T equals 1 c.

1 gill equals % c.

1 c equals y2 pt.

2 T equals 1 oz. 2 c equals 1 lb.

1 pt. equals 1 lb.

16 fluid oz. equals 1 lb.

Dry Measures.

"A few grains" equals xk salt spoonful or % t.

1 saltspoonful equals % t.

1 t equals 1-3 T.

2 t equals 1 R t.

1 dessertspoonful equals % T. 16 T equals 1 c.

2 T equals 1 R T. 2 c equals 1 pt.

1 pt equals 1 lb.

Applied Measures.

4 T flour equals 1 oz.

2 R T flour equals 1 oz.

4 c sifted flour equals 1 lb.

3% c whole wheat flour equals 1 lb

4Vz c graham flour equals 1 lb.

2 2-3 c oat meal equals 1 lb.

2% c corn meal equals 1 lb.

1 pt. corn meal equals 1 lb. 1 oz.

4 1-3 c rye meal equals 1 lb. 1% c rice equals 1 lb.

1 pt. wheat equals 1 lb.

2 T granulated equals 1 oz. 2 c granulated equals 1 lb.

2 R T powdered equals 1 oz. 2 2-3 c powdered equals 1 lb. 2 2-3 brown equals 1 lb. 3% c confectioner's equals 1 lb.

Butter, Fats, Etc.

2 T butter equals 1 oz. 2 c packed butter equals 1 lb. 4 R c chopped suet equals 1 lb. 1 pt. salted fat equals 1 lb.

1 pt. chopped meat equals 1 lb.

Miscellaneous.

2 R T ground coffee equals 1 oz. 4% c ground cofee equals 1 lb.

1 square baker's chocolate equals 1 oz.

y2 c nuts equals 1 oz.

1 R c stoned and packed raisins equals 1 lb.

9 large, 10 medium eggs equal 1 lb.

1 c bread crumbs, packed, equals 4 oz.

Juice 1 lemon equals 1 T.

2 c finely chopped meat is 1 lb.

2 c minced vegetables make about 1 lb.

Some Standard Proportions.

1 qt. of flour requires —

1 heaping tablespoonful shortening for biscuit.

y2 level teaspoonful salt.

4 teaspoonfuls of baking powder.

1 pt. of milk for muffins, gems, etc.

1 scant quart of milk for batters of all kinds.

Use 1 teaspoonful of soda to 1 cup- ful of molasses.

1 teaspoonful soda to 1 pint (2 cup- fuls) sour milk.

1 measure liquid to 3 measures flour for bread.

Usual proportion is 1 t salt and ^ t pepper to 1 qt. liquid.