SOME POINTS WORTH KEEPING | IN THE MEMORY, Proper Care of Cans—Steriliza- tion a Mcst Important Part of the Process. The annually recurring problem in all well regulated households Is how, when, what and how much fruit to put p—little or much-—and whether preserve or can it. The first expense of cans is considerable, but they last for years with ordinary care. of the fruit sometimes seems to cost more than it comes to. for canned for there is a distinct fruits and preserves, especially those who can raise their own ries. The canned fruits are excellent for ples, puddings and such things, place them the expense seems small. If pre- merves are used to take the place ple and puddings and other confec tions for desserts and are appreciated than what they displace, mo one will want to do without them. The art In preserving and canning is connected both with the cooking and with the choice of fruit tion cannot be attained unless fruit is chosen with the most minute care. It must be at the right stage of ripeness or unripeness— just before it is perfectly ripe is best, since in all soft fruits the fermentation stage fol lows closely upon the perfectly ripe stage-—and particularly at right stage of preservation. Decay and blem- fishes disqualify fruit for either pre serving or canning. The subject of sterilization of cans complete, effective and unques thorough-—has received so m gion and so much has been writien mpon the subject that a housewife has only herself to blame if her fer ment or mold. Heat sterilizer and it must be applied in sufficient amounts and at the process of canning od of sterilizing them In cold water, land let it boil for 15 Corks and cans be perfect as well as j flized. If anything is to mnd be corked it is poor 3 buy cheap corks. No paraffine or any thing but the densest keep swhat is put up from iting from “spouting through the rotten corks” Often not an inch of liquid will be left in a quart bottle when this happens To keep the alr out of jars it best to fill them to the running over line. Every destructive agent has presumably been killed by heat and no space should be left for others get In, Sugar increases the nutritive valu of fruit, but too large a quantity sp the flavor and makes it gested, so that the rule of “pound pound” needs to be applied with mations from canning with no nat all-as when berries are to be for cooking purposes fourth sugar-—to preservi mnd half or som 4 Miss Parloa says: most fruits canning is to be preferred a large quantity of sugar. There are, however, some fruits that are good only when preserved with a good dea of sugar. Of course such prepara tions of fruit are desirable only occasional use.” the he ona ich at fruits is the econ wax will fermen is to le we easily sugar nged one half or about ng with thi hort of x that “In of with a preservi the case little sur ng with ar for Cherry and Currant Marmalade. ~ Btone six pounds large ripe cherries jand put into a preserving kettle, Sim fmer gently until reduced one-half, stir ring often to prevent sticking. Put half the pits In a wooden bowl and rmash with a pestle or stone, pounds currants and mash also, ptrain. Add the liquid to the wook fifteen minutes, add six pounds mugar and stir and boll until the mar lade thickens like jelly. Skim and fill small pots or glasses mpoonfal of kirsch or brandy added to this marmalade if desired. then Blueberry Rice Molds, Boil a cup of rice in slightly salted water for 20 minutes, then add a of sugar and a little grated nutmeg; fonder. when nearly cold shipped cream beaten with the yolk of one egg and two tablespoonfuls of ‘chopped nut meats. Pour into cups mnd place on ice to harden. To serve, turn out on glass dishes and use uny sauce liked. Plum Roll, Sift thoroughly one pint of flour, one teaspoon baking powder, and one half teaspoon of salt, Rub one tea- spoon of butter Into the prepared four and mix with milk to a soft dough. Roll out and sprinkie with ome cup of raisins, seeded and chopped and omebalf cup of chipped citron. Dust with cinnamon; roll up and steam for 30 minutes. Serve warm with hard sauce. Blackberry Wine, Wash the berries and to every gal jon allow three quarters of water, ‘Cook and strain. Allow to each gal lon of the mixture 23% pounds white . Let stand 48 hours In a large stirring once a day and skimming all the impurities that rice to the Put Into a cask not quite and close. Bung and seal, \ | Cool Dalnties Not Freakish and Are Inexpensive and Always Pala. table. salad” is not a freak In neither is {t an expensive lux- It is merely the latest and most vegetables in A “frozen cookery, hot weather. A mayonnaise jelly, a chilled asplc files the name, qualities of these eccen- trically named delicacies. A mayonnaise jelly may any frozen salad. of celery, cucumbers or vegetables, It may moulded in forms or cups and served on lettuce; or it may be used to gar- nish any ordinary soft salad. To make mayonnaise be teaspoon of mustard, dissolve It mayonnaise; pan and cut moulds of fancy For a frozen tomato salad, quart of tomat with a slice of preferred, in hot, and mix the harden in a shallow form. stew O68 on- seasoning and lemon and freeze like a hearts let- plate and frozen tomato. and the salad of the vinegar Prepare of arrange on a with cones of geod to remove the y cheese to the thin custard lettuce gar from olives, pressed currants Mix with crean consistency of a smooth and nished w BErve upon ith rir re ont gs cut Black Walnut Catsup. and lay in brine two for pickle, exchanging the times a week Every drain the salt water e nuts: into a wood Prick weeks as three day from th for and potato turn to mace and ground gir all the f ger well to "ook for two hou put over ire stirring oft rs cool and bottle beeswax and resin tsup will be ready in and will keep for ten years 1» cool p a sieve, for use ow ace in a dark, Peaches Peaches are served peaches by water, the glit in one shai gseaded cish: spri in Turkish Mode. cooked In Turkish fashion with holled Poel y unging boili the stone throu rice them in move without peach. Fil raisins rrange in baking nkle libes ith gar a get in hot injuring e of the ! hollows wil von ial ready a dish hes, an Spread over it pead dressing made of cocoanut rust SUEAr enad with eo arch and with gr: A snulated To Keep Milk and Butter, Place butter in a bowl or and ¢ with a saycer. set the botlle 1k in a rather deep pan and pour in enough cold water to half fill the pan, then fold a licen towel or plece of tablecloth twice, dip in co d water, and spread dripping wet over the bottle and bowl, the edges of cloth In water the pan where the air cen circulate. The milk will keep sweet all day and the butter will be nice when wanted even in hottest weather "4 small jar his and of mi with the Set the Washing Creca de Chine. Washing crepe de chine Is no more difficult than to wash a frock of col ored muslin. If tepid Do not jet it If of a del} Sweet Omelets, Sweet omelets are varieties of plain omelet in which sugar Is used instead of salt and pepper and in which the fillings and garnishings consists of sweets, equally appropriate for any meal and a grand resource as emer gency desserts. With a simple sweet so ita possibilities are practically without limit. A ——— —_ Watermelon Sweet Pickles, Layer of grape leaves, layer of rind; sprinkle teaspoonful of alum, cover with water, and let simmer on stove until clear. Set aside to cool. To one pound of rind take one pound of sugar, one-half pint vinegar, six cloves, four sticks of cinnamon, and a small plece of white giager root. Boil rind und sirup 30 Miputes and can wiile hot. Date Cream. Date cream Is easily prepared and highly recommended for children. move the stones from the dates, cut them rather fine and put them futo a glass dish. Cover with stifly beaten cream and place the dish Near the fce for 30 minutes. SENSATIONAL First ABCIN i Y Hittle y playis Foo AA AANA APA A AAS ISA A LTHOUGH it an outfield ti tfields easier to fir our inflleiders who nas seems to be Evoup me find «2 True, show what vork in the and appear fancy ron BY th inflalds HOE even y only big leagues which throwing and speed jong hits rate up to Al grad the Detroit, Chic National Pittsburg utflelds twithstanding Pittsburg’s bumps this year Clarke, Leach and Wilson are three swéet gar deners. Hoffman, and ard are an outfield hard to improve on, while Cobh and Crawford are with either Mcintyre or classy onough fo fit in Hooper and Speaker « make a pretty nice likely to get better The best Pn 4 wis are Schulte gheck- pippins Jones in left nicely. Lewis, if the and one infleld in the country ls that of the Athleticsa— Davis, Collins, Barry and Baker. It can hit, run bases, and on defense is nearer to alr tet are a fast four, without the corners of the Athletics. Chance, Tinker and Steinfeldt make a cordon, but one which has a shade less of the fire of youth of the Evers, and Devlin are a combination not evenly balanced in ground covering The New York Americans’ infield is also out of balance, having a prepon- side. infield is well balanced, the Phillies. Pitts Cleve. land's is stronger in the middie than on the extremities. Brookiyn's fast individually, lacks stability as a whole, but is likely to improve. Bres. naban has a tidy infield and one that can cover lots of ground (rom first to short inclusive. Take any of the present inflelds and they do not outshine bygone inflelds of the Tenney-Lowe-Long-Collins stand. ard or of the Doyle-ReitzJennings-Me Graw standard. But then those two were in a class by themselves in their day. As a whole the infiolds of the present rate up as high now ag then. Were ther. one 12-«club league nowa- days it is probable that more high class inflelds could be put together than were found 15 years ago. The old quostion of numbering the players on the field so that they can be picked out by reference to the score card has come up again. Some fans want this system introduced, claiming that it would add to the pleasure of witnessing a contest to be able to glance at a huge number on the back or chest of an athlete and then refer to a card and pick out his name, There is no chance, though, of any such method being introduced. It would oe a bit of humiliation to the players § k Giants has in Me expressed con { baseball Ager has dicated His batting and fielding New York “fans A807 the have A AIA AAA I PAIN A A AO i fA Al SI AAA SAAB bave to wear such pictures on their which is Bure, $1 LAr manly forms, EEATY entirel ¥ unnec vho is ne the ath. his neigb- players, # a fan with all to ask the identity of certain int is a but ik small With jockeys and bicwele different. The f« all kinds of weather vary often it Is utterly the boys in a rE DPS are yo riders the ywmer ride onditions and to oase is very impossible big field un- vided with a ion slip in th on their true of bicvele riders Fut i= different higher one than either His personality is more spectators than that of humped over a n CORNize #8 they ntifleat niber eo fore i of Aa same the ball Lacks is player of the others the jockey or a schine He an individual, not a piece of machin He Is not a a horse or of an antomobile, but his It would be to com pel him to wear a number on his back as it inflict the same actor or singer it doesn’t hurt anyone to evident to thea i hie is ery driver of an artist in as foolish huge id be to upon a star wou neecssity if ke is two, with all the athletes a not pitch again this season. His arm STUDY WEAK POINTS OF OPPOSING PITCHER | MAN OF S8T. LOUIS BROWNS, BAYS FIRST STUDY WEAK POINTS OF TWIRLER OF OTHER TEAM. BY ROBERT WALLACE, (Copyright, 1910, Joseph B, Bowles.) Working together for one run at a time, and hitting at the weak points in the opposing team is my of how to win baseball games. To me a baseball game I8 just like a battle The effort should be to attempt break the defenses some place, then attack that broken spot. The easiest point to attack, of course, is the pitcher and every effort of a team should be concentrated to weaken the pitcher Knowledge of a pitcher, whether he is wild, whether he has good control, whether he fields bunts well, is es sential before a game is started and the attack should be directed at the weak spot. Run pitchers who do not watch bases care fully, outgucss the thinking pitchers, bunt on the bad fielders 1 believe in hard for one run early in the for the first run handicaps the and forces them to hit I think is almost half one run in the first worth threo later in the It is nearly all g individ uals, and experience lot As third base, it is one of the difficult positions ix field to and when the team third baseman is forced t thinking he With runners on tack by the bunting pi third Dy idea 10 and vases on the BlOW and Ying EAme, other team The first i ia run and . is innir gually iA to other is at 0 doa lot © or will lose bases base and the bs ing less than 99, ofter from the batter, is in He must decide tain batter will bunt, will try to draw the bas by pretending to bunt and then push he ball hard past If he d« wrong his cha pushed ball while ward, are glim is because he is it hit straight coming forward | direction or to such a hit on first and wi loss of the 1 know through most every batter is likely in baseball there dangerous as thinking you a man will at tion eIman for neces nen means the A Fe russ with game experience what to do, fs nothing qui Know u what do because he has done ———— Robert Wallace. He is likely to change quickly and upset every- 1 watch the batters carefully, specialists examined his arm the other rest up or he might never piteh again Manager Mack told Uncle Ben Shibe is sorry that he did pot bulld a larger park (wo years ago. shibe park is already too small to hold the crowds that want to see the Ath letics every afternoon when they are at home. Umpire Walsh was attacked and se- verely beaten by the crowd at Zanes ville, O., the other day after Lejeune made a home run and won the game at Svansville,. The minor league fan hankers after excitement all the time. There are two good Indians in the American association. Plicher Me Glynn and Pitcher Leroy are both de. scendants of the original Inhabitants of this country and both are pitching grand ball this season. Manager McAleer of Washington is using Lefty Lelivelt on first base in place of Unglaub, who Las fallen away in his batting and John Henry, the Holy Cross recruit, back of the bat. The Cleveland team has pald $7,000 for Outfielder Jacksqn of the Southern league. The r has been the sensation in flelding and batting all this season. three plays are possible, and frequent. tion of the batter what he is going He may hide his inten- tions perfectly and yet tip off his plan through his very effort to conceal it. A false position or an exaggerated frequently means that the other is coming. | like to know what the pitcher is going to piteh to a batter in an important situ ation. It is difficult for a third base. man to get the signals because the catcher is covering up all the time in order to prevent the coachers from geeing. It 1a a big help to know what ball is to be served, especially if the pitcher is pitching inside or slow, and giving thé batter great opportunities for pulling the ball hard over third base, as it gives a third baseman time to establish an alibi or fix up a self-defense plea. Wey king with the short stop is nec: egsary, and a third baseman and short stop must understand every in- stant which is to take balls hit be- tween them, or hit slowly. A single mixup there will lose many games, and the decizgion must be made like a fash. These are merely pointers which 1 rope may help young players who are studying the game. Nans Give $7,000 for “Phenom.” Outfielder Jackson, the batting and fielding sensation of the Southern eague season, has been sold to the Cleveland Americans for a stated cone sideration of $7,000. $x i OWES LIFE Lydia EI Pinkham’ % Vegetable Compound Chicago, IlL.-*T was troubled with falling and inflammation, and the doe- TEtors ot 1 could not get well unless I an operation. I knew I could not stand the strain of Ronse, so I wrote to {you some time ago dabot i my health nd you told me what to do. After taking Lydia E. fPinkham's V egeta. Yl e C ompound and to.daya well Somat ! 1 AHRENS, 058 W, Chicago, IiL Lydia E. Pinkham’s Vege stable Com- pe und, made from native roots and erbs, containg no narcotics or harm- ful drugs, and t« -day ho for the large st number of of female diseases ’f an ne ia the country, an ve ary testimor 21st 8 the record actual cures similar medi. thousands of : 7 ials are on file in Hg df laboratory at Lynn, Mass, from women who have been cured from almost every form of female co la aints , Inflammation, ul- seration, displaceme nts, fibroid tumors, arities, periodic pains backache, indigestion and nervous prostration. E very such sufi ering woman owes it to herse if to give Lydia E. Pinkham's Vegetable Compound a trial If you would like special advice about your ease write a confiden~ tial letter to Mrs. Pinkham, at Lynn, Mass, Her advice is free, and always helpful. irresu MISUNDERSTOOD HIM, ‘Kavi 401 sald that the ght jump at It would rather fi But that is Nica than eat Araguans don't the conclusion this is an indication of great COUrags« it mean There be no greater mistake that the man with million times happier with one dollar. can than suppose $1,000,000 is a than the man fo first neocssities of life is that we grow upward like men When we cease to aspire we descend in the scale. —Freston One of he our Summer Comiort There's solid satisfac- tion and delightful re- freshment in a glass of Iced Postum Served with Sugar and a little Lemon. 1 Postum contains the natural food elements of field grains and is really a food drink that relieves fatigue and quenches the thirst. Pure, Wholesome, Delicious “There's a Reason” POSTUM CEREAL CO, Lud, Battle Creek, Mich.
Significant historical Pennsylvania newspapers