"Whatever is worth doing at all is worth doing well." - Earl of Chesterfield.

Caramel For Coloring Soups, Etc

Melt one cup of sugar with one tablespoon of water; stir until it becomes of a dark brown color; add one cup of boiling water; simmer 10 minutes, and bottle when cool.

Mrs. E. J. McKinney.

Lemon Butter

One pound of pulverized sugar, whites of six eggs, yolks of two eggs, three lemons, including grated rinds and juice; boil 20 minutes over a slow fire; stir all the while.

Mrs. H. Sellers.

Cream Gruel

Put one and one-half pints of water on the stove in a sauce pan, take one tablespoon of flour and the same of corn meal; mix these with cold water and as the water in the sauce pan boils, stir it in slowly. Let it boil slowly about twenty minutes, stirring constantly, then add a little salt, and a gill of sweet cream. Do not let it boil afterward.

Mrs. C. W. Dryden.

How To Can Corn

Cut the corn from the cob and pack it into Mason jars so closely that the juice will rise on top. Fill the jar full-; put the rubber and cap both on, leaving the cap a little loose; wrap each jar in a cloth, place in a boiler of water (the water must cover the jars) ; boil three hours; take out and tighten caps immediately. Mrs. C. K. Marquis.

Dissolve one ounce of tartaric acid in half cup water, and take one tablespoon to two quarts of sweet corn; cook; put in cans and seal. When used, pour off the liquid, add water, a little soda and sugar while cooking, and season with butter, pepper and salt. Laura E. Love.

Corn Vinegar

Cut from cob one pint of corn; take one pint of brown sugar and molasses to one gallon of rain water, add corn, put in jar, cover with cloth and in three weeks you will have good vinegar. Nellie Graham.

Green Corn

Scald as for drying, then cut off; lay a layer of salt in a stone jar, then a layer of corn, then salt, and so on till the jar is full; lay a plate next and put heavy weight on it; tie a cloth over top; keep in cellar. This will keep two years.

Mrs. Eveline Davison.

How To Can Sausage

The sausage is made in the usual manner, then made into cakes and cooked through, packed in half gallon cans, hot lard poured over it and sealed up. This will be nice in mid-summer. Mrs. Mary Holmes.

Baking Powder

Six ounces of tartaric acid, eight ounces of baking soda, one quart of flour; sift six times to thoroughly mix ingredients. Procure good material and use same quantity as any other baking powder. Mrs. J. F. Henderson.

How To Keep Eggs For Winter

One pint of air slacked lime, two pints of salt, three and a half gallons of water; mix well and let stand 24 hours, drain off, rinse jar of sediment, put back in jar and drop in fresh eggs. Be careful to put no cracked ones in. One-half this quantity will do for ten dozen eggs. Mrs. M. Sponsler.

Curing Meat

To one gallon of water take one and a half pounds of salt, half pound of sugar, half ounce of saltpeter, one-half ounce of potash; in this ratio the pickle is to be increased to any quantity. Boil these together until all the dirt from the sugar rises to the fop and is skimmed off; then throw it into a tub to cool and when cool, pour it over the beef or pork to remain the usual time, say 4 or 5 weeks. The meat must be well covered with the pickle, and should not be put down for at least 2 clays after killing, during which time it should be slightly sprinkled with powdered saltpeter to remove all the surface blood, leaving meat fresh and clean. Some omit boil-ing the pickle, though the boiling purifies by throwing off the dirt always to be found in salt and sugar. If this recipe is properly tried it will never be abandoned. There is none that surpasses it, if any so good. It is not necessary to use the saltpeter. Mrs. J. F. Henderson.