How To Make A Jelly Bag

Gather the hem over an embroidery hoop, sew tape securely to the hoop and hang it on a stick over a large bowl or preserving-kettle to drain. In this way the fruit can be poured in the bag without spilling it or burning your hands, and there is no danger of the bag slipping. A jelly bag should be made with a sharp angle to insure the maximum of pressing.

Preserving Small Fruits

Try preserving cherries this way: After pitting, cover with vine-gar and let them stand forty-eight hours. Drain and pack in stone jars, allowing a cupful of sugar to each cupful of cherries. Stir every day until sugar is dissolved. They are delicious with cold meat, or can be used in puddings.

To keep cherries solid or whole when canned, pit them in the even-ing; have in readiness any vessel large enough to hold them. Measure the sugar, and put first a layer of cherries, then a layer of sugar, until all are used. Let stand until morning, and then can or preserve them. When opened for use they will be as solid as when picked.

A Table Of Measures

Young housekeepers and all others who believe in exact measure-ments may like a table of measures. Paste it on the wall over the mix-ing table. It may come in handy some day.

Sixty drops make a tablespoon.

Three teaspoons equal one tablespoon.

Eight rounded tablespoons of dry material equal one cupful.

Sixteen tablespoons of liquid equal one cupful.

One cup of liquid is half a pint.

One heaping tablespoon sugar is one ounce.

One heaping tablespoon butter is two ounces.

One cup butter or sugar is half a pound.

Two cups of flour is a pound.

One cup of rice is half a pound.

One cup of Indian meal is six ounces.

One cup bread crumbs is two ounces.

One pint of ordinary liquid is one pound.

Apple, Quince, Peach and Plum Butter

Fruit Sugar *Karo Water Time

1 lb. 1/2 lb. 1/4 lb. to cover 3/4 to 1 hr.

Cover fruit with water and cook till soft. Rub through a coarse strainer. Add sugar and Karo and cook till thick, adding spices to taste.

Divinity

2-3 cup Karo 2 cups sugar

1-3 cup hot water 2 ounces chopped nuts

2 eggs (whites only) 2 ounces chopped raisins

1 teaspoon vanilla

Boil sugar, Karo and water together till it forms a hard mass in cold water. Beat whites of eggs very stiff, and beat in the nuts and raisins. Pour on the hot syrup, beating all the time. When mixture will stand alone, drop from teaspoon onto buttered plates.

Thrifty Women

Very frequently the women are the money savers of the family. To encourage these thrifty women, this bank grants them every privilege for their benefit and convenience. We will be glad to assist ladies who may desire to open a bank account, make out deposits, checks, or give out in-formation that may be desired in reference to our banking departments. Write us or call in and see us. One dollar opens an account.