The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

any flavoring. Green melons which did not have time to ripen before the frost, are excellent prepared in this way. The rind may be steamed before putting it into the syrup, and less water used for the syrup. =Concord Grapes= 2 qts. grapes ¾ cup sugar ½ cup water Pulp the grapes, run skins through the food cutter and cook for 20 m. in the water. Boil pulp until tender and rub through colander to remove the seeds. Add pulp and sugar to skins, heat to boiling and put into jars. The juice may be strained from the pulp and used to cook the skins in. =Barberries= 1 qt. berries 2 cups sugar ½-1 cup water Very nice for garnishing fruit salads, desserts or cakes. =Tomatoes= Select only perfectly fresh, well ripened tomatoes, wash and drop into kettle of boiling water, remove with skimmer, drop into cold water, peel, leave whole or slice. Boil well and put into jars the same as other fruit. Long boiling frees the acid and takes away the fresh, delicate flavor. When tomatoes are very watery, drain off some of the liquid and can it separately for use in soups and broths. =Tomatoes for Soups and Sauces= Wash and slice tomatoes without peeling. Heat to boiling, rub through fine colander or sieve to remove skins and seeds. Reheat and put into jars. =Whole Tomatoes= Pack peeled or unpeeled tomatoes in wide-mouthed jars. Cook a few nice ripe tomatoes, strain and pour the liquid, cold, over tomatoes in jars, seal, set jars in cold water as in canning vegetables, bring slowly to boiling point and boil ½ hour. Remove from water, tighten covers and invert jars as usual. FRUIT JUICES Begin with the earliest fruits and can some of the juice of each kind through the summer until you come to grapes and apples in the autumn. When diluted with water, these juices are delightful beverages for sick or well. A little lemon juice gives character to the drink. Without diluting, they make nice flavorings for fruit salads, egg creams and pudding sauces. Blueberry, black raspberry