five pint jars. Canned tomatoes may be used
when fresh ones are not available.

TOMATO CATSUP

1-1/2 peck ripe tomatoes, washed and cut in small pieces; also four
large onions, sliced. Stew together until tender enough to mash
through a fine sieve, reject seeds. This quantity of tomato juice
should, when measured, be about four good quarts. Put tomato juice
into a kettle on range, add one pint of vinegar, 1/4 teaspoon cayenne
pepper, 1-1/2 tablespoons sugar, 1-1/2 tablespoons salt; place in a
cheese cloth bag 1 ounce of whole black pepper, 1 ounce whole cloves,
1 ounce allspice, 1 ounce yellow mustard seed and add to catsup. Boil
down one-half. Bottle and seal while boiling hot. Boil bottles and
corks before bottling catsup. Pour melted sealing-wax over corks to
make them air-tight, unless self-sealing bottles are used.

PICKLED BEETS

One cup of sharp vinegar, 1 cup of water, 2 tablespoonfuls of sugar, 8
whole cloves and a pinch of black, and one of red pepper. Heat all
together and pour over beets which have been sliced after being boiled
tender and skins removed, and pack in glass jars which have been
sterilized and if jars are air-tight these keep indefinitely.

MARMALADES, PRESERVES AND CANNED FRUITS

Young housewives, if they would be successful in "doing up fruit,"
should be very particular about sterilizing fruit jars, both tops and
rubbers, before using. Heat the fruit to destroy all germs, then seal
in air-tight jars while fruit is scalding hot. Allow jars of canned
fruit or vegetables to stand until perfectly cold. Then, even should
you think the tops perfectly tight, you will probably be able to give
them another turn. Carefully run the dull edge of a knife blade around
the lower edge of jar cap to cause it to fit tightly. This flattens it
close to the rubber, making it air-tight.

To sterilize jars and tops, place in a pan of cold water, allow water
to come to a boil and stand in hot water one hour.

For making jelly, use fruit, under-ripe. It will jell more easily,
and, not being as sweet as otherwise, will possess a finer flavor. For
jelly use an equal amount of sugar to a pint of juice. The old rule
holds good--a pound of sugar to a pint of juice. Cook fifteen to
twenty minutes. Fruit juice will jell more quickly if the sugar is
heated in the oven before being added.

For preserving fruit, use about 3/4 of a pound of sugar to 1 pound of
fruit and seal in air-tight glass jars.

For can