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HomeMy WebLinkAboutThe Huron Expositor, 1939-09-29, Page 5sw' nt 05 • at .s- et so af- o4 ng' ng rat atire go bly ick blue ' bleu e ta ist p>i MIN uas- �er'e ram ly. eek gar - ling ser- Oin- ime ov- mid tm 'sire re a Or) Y h Trot t or lam fare - and;; 9.ms;l Sitar trace f the cars ran& 1,006 tante. Mo- i tor. Fe "a �l 0. n. tr, • , e; rr. tti .0Ce '9onntp and (Co need from P r!e I.) avor, A. Wigg, D. Grieve hop, step and jump, G. •O'Oann.or, . Keys, D. Grieve, Senior ohampian, G. O'Connor, 41 Oetintst ; runner-up, G. Keys, 19 points. Irutermediate-100 yards, Stewart Wigg, J. McSpadden, J. O'Neil; 220 yards, Stewart Wigg, J.' O'Neil, J. Mc- Spadden; ye mile, J. O'Neil, R. Coutts, J. Quinlan; mile, J. O'Neil, R. Coutts, J. Quinlan; high jump, A, 'Wd:gg, J. Quinlan, J. McSpadden; pole vault, Stewart Wigg, J. Quinlan, R. Coutts; Sorbed jump, Stewart Wigg, Pat Cleary, Jas. Quinlan; shot put, Stewart Wigg, K. Reid, Jas. Quinlan; hoop, step and jump, Stewart Wigg, J. McSpadden, J. O'Neil. Intermediate champion, Stewart Wigg, 35 points; runner-up, J. O'Neil, 15 points. Junion-100. yards, Harold Peck, Harry Scott, Hugh Doig; 220 yards, H. Scott, F. Ryan, H. Doig; te mile, F. Ryan, )iugh Doig, H. Peck; high -jump, Harry Scott, Hugh Doig, J. Henderson; pole vault, J. Hendlerson, IVI. Nott, H. Doig; broad jump, H. Scott, F. Ryan, H. Peck; shot put, M. Nott, H. Doig, H. Scott; hop, step and jump, H. Scott, H_ Peck, F. Ry- an; bicycle race, H. Peck, F. Ryan, TI„ Doig; baseball throw, Bill Smith, 11. Scott, M. Nott. Junior champion, H. Scott, 27 pts.; :runner-up, H. Peck, lit• pts. Girls' Events Senior -100 yard dwsh, Hazel Wil - eon, Alma Lawrence, Clara Dolmage; n•un'ning broads jump,, Doreen Regier, Clara Dolmrage, Evelyn. Rivers; stand- ing broad jump, Clara Dolmage, Dor- .een Regier, Evelyn Rivers; 75 yard ,clash, Hirzel Wilson, Evelyn Rivers, 'Carolyn Holmes; high jump, Evelyn Rivers, Alma Lawrence and Thelma Forbes (tied) ; relay, Alma Lawrence, Thelma Forbes, Hazel Wilson, Clara Dolmage; basketball throw, Edna Eckert, Thelma, Forbes, Barbara Best; target throw, Clara "Dolmage, Thelma Forbes, Barbara Best; soft- ball throw, Clara Dolme.ge, Barbara Best, Hazel Wilson. Senior champion, Clara Dolmage; ✓ unner-up, Hazel Wilson. Intermediate -100 yard dash, Kath- leen' Holmes., Maxine Lawrence, -Gladys Earle; high jump, Betty Mat- thews', Kathleen Holmes and Isabel McKellar (ties); 75 yard dash, Kath- leen Holmes, Betty Smalldeon, Maxine Lawrence; softball throw, Isobel Me- Ee'.la:•, Kathleen Holmes and Mar- garet Dale (tied) ; target throw, Bet- ty Matthews, Annis Dunlop and GlatOe Earle (tied); relay, 1st, Kath- leen Holmes, :Maxine Lawrence, Bet- ty Matthews, Thelma Dolmage; 2nd, Margaret garet Bethick, Jean Farquharson, Betty Srnalidi n, Mary Duncan; run- ning bleed junip, Mary Duncan, Haz- el Ander•son,Kathleem Holmes; stand- ir ; b: cad ,jump, Kathleen Holmes, !leery Mettle ws, Mary Duncan; bas- ketbali throw:. I=ahc1 McKellar, Haz- ed Anderson, • ern Farquharson. lnt.el nediate champion, Kathleen Holmes; runner-up, Betty Matthews. Junior -75 yard dasih, 13eth Camp- bell, Marguerite Westoott, Rose Mc- Iver; basketball throw, Janie Moffat, Beth Campbell, Jean Hurford; tar- -get throw, Janie Moffat, Doris Venus, -Wilma Hay; 50 yard 'd'ash, Beth Campbell, Marguerite Westcott, Dor 5s Venus; running broad jump, Betb Campbell, Doris Venus, Marguerite -Westcott; standing broad jump, Doris Venus, Beth Campbell. Marguerite Westcott; relay, 1st, Beth Campbell, Wilma Hay, Marguerite Westcott, Jean Hurford; 2nd, Doris Venus, Mar- jorie O'Neil, Janet Ha.ndey, Dorothy Smith; thigh jump, Doris Venus, Beth •Cam'pbell, Marguerite Westcott; soft- ball throw, Janie Moffat, Beth Camp- bell, Marjorie O'Neil. JunkOr champion, Beth Campbell; v-unmer-up. Doris Venus. STAFFA Dr. It. L. Norris, ' Mrs Norris and aeon; Ronald, of Wyoming, were the guests of Mr. and Mrs. Wm. Patrick altering the week -end. MANLEY The fine wea'the'r has made buck- wheat and potato ha.rvesti,ng easy, e hi'1•e some report petal() rot. In such cases it's better to leave the'ni as long as possible in dile ground, as it will save picking therm over. Mr. and Mrs. Thames McKay and Mr. and Mrs. W. Manley visited with their parents, Mr. and Mrs. C. Eekart hist Sunday in Seaforth. DUBLIN St. Mary's Church, Dublin: Rector, Rev. Dr. llurfo:al-2.30 p.m., Sunday School; 3 p.m., harvest Thanksgiv- ing. Smith Bre, have completed their artodern show milers on the highway corner. All lines of car service will he available, Jack Feeney Is still confined to Stretford General Hospital following his leg injury, but is improving. Jack Molyneeux and •Gordon Dill re- turned to St. Peter's Seminary, Lon- don, lo pursue their theo'l'ogical .course of studies, also Norman O'Con- t STRA COACH FINES°ERICH SUMMER TIME TABLE Leaves. Seaforth for Stratford: Daily 8.2; a.m. a"nd 5.22 p.m. •Leaves Seaforth for Goderich: Daily except Sunday and hol., 1 p.m. and 7.40 p.m. Sun. and hot., 1.00 p.m. and 9.20 p.m. 'alonmection at Stratford for Toronto, Ha.rntlltun, Buffalo, London, Detroit. Agents -u a Hotel, Commercial Diels nwr. and JOSeob Eva tllrre begb4d sig a Mute lis philosophy. A wtelprer roast was held for the Softball Club at the itpme of Mrs. Wifliane Stapleton Ohio week. Gaines were 'played and +cof@.ee was poured by the bootees, Miss Kathleen Staple- ton, A game sof •s'odtball was played at Brussels with Dublin team which re- sulted in a eeor'e of 15.11 in favor of Dublin. The game was unfinished on account of darkness. Vilsdtorst: Mr. and Mrs. Edward Mc- Grath, ILderton, with Fronk McCon- nell; Mrs. Leo Kenny and Mies Pa- trticia, Geral'dtton, Ont., with Mr. and Mrs. Philip Kenny; Mr. and • Mrs'. Walter ISilinldhaum e'r 'and family, De - telt, with M. 3. Klinkhamtee and Mr. and Mrs. Leo Krauskapf; Miss• Lucille McGrath, nua'sesinetradniwng at St. Mary's Hospital, Kitchener, with her father, Joseph McG1'atJh; Mr. and Mrs. James Hanley, Torointo, iwith Miss Betty ands Wm. J. Hanley; Mr. and :Mrs. Stuart McConnell. and ' Ltittle daughter, New Fork, with Mr. and Mrs., D. McConnell; John Redmond and Charlets Graham, London, at the home of Mrs. Teresa Redmond; Miss Birdie Murray, Detroit, with her par- ents•, Dr. and Mrs. S. A. Murray; Ray- mond Redmond, Miss Grace Redmond and Mr. and Mrs, James Chisholm, St. Augustine, with Mrs: Teresa Red- mond.; Andrew Dantzer and Mrs. Danetzer in London; Mr. and Mrs. William Smith in iOarlingford; Miss Mary Flanagan in London. WINTHROP Peng Bollard of Kintore, has enlist- ed 'with the Signal Corps at London 'and is now in training. Remember the flowlsupper to be held in the dluurch on Tuesday, Oct. 3rd. BLAKE Communion services will be held at the Blake Clil:urcdl on the coming Sunday, Oct. 1st, at 10 a.m.. Rev. Peters will be in charge of the ser- vice. Many are taking in the local fall fairs these days from this vicinity. Mr. and Mrs. Gordon H. Johnston left fortheir home in Thorndoe, Ont., last Thursday, the barter's father, Mr. William Pitchy, accompanying them for a visit. HIBBERT �ertKemneth Oolquhoun, of Hibbert Townsdnip, was assisting with the corn blowing at the farm of Wilbur Miller, two and one-half Miles east of Staffa, on Tuesiday afternoon. While feeddg the blower, his band be- came caught, drawing his left arm Tato the machine and amputating it above the elbow. His shoulder and t'h'e side of his head were badly bruised as well. He was taken to the Stratford Hospital, where his condi- tion is .reported as favorable. STANLEY We are sorry to hear of the serious accident which happened to Perce 'ohnis1om. on Friday afternoon, wbile helping to fill a silo on his .fatlher's farm near- Varna. While oiling the cutting box, which was running, his sleeve was caught in the gear and his, arm was drawn in and badly torn. He will have a sore semi for some tine. Mrs. Robt. E. Robinson and son, Douglass, visited with the former's brother, Mr. Will Cluff and family, near Toronto, over the week -end. Sacrament of the Lord's Supper will be administered in Goshen Chunah next Sunday. Mr. Alilan Keys iss ependling a few days at his home on the Babylon Line before leatring to take up his studies at Queen's 1 niiverssity, King- ston. LEADBURt Oen Mondiay evening a number of friends and nedghbons gathered at the home of Mrs. Will Somerville to honor Miss Dorothy Driscoll, bride - elect of this montle A short pro- gratne, including the following num- bers, was very rrtuc'h enjoyed: Musi- cal selection by Mary Humphries and Beeth Shannon; reacting by Miss Mar- garet Proctor; a contest, followed by a duet by Mary Humphries, and Berth Shannon; musical selection by Mrs, John Shannon and Mese. Archie Som- erville; reading by Mrs,. Willis Dun- dee; musical, numbers by Beth Shan- non and Mary I-Iumphnriees; contest, wh'i'ch was followed by a humorous mock wielding which was staged by Mists Margaret Procter, as bride, Mrs. W. C. Bennett, groom; Mrs. Gordon McGavin', ne. ii.ary:on; Miss Frances McGavi 1, flower girl, and lleth Shan- non, as pianist. Mrs. Dew Kirkby and Mrs. Gilbert. Smith brought the gifts into the room in a beautifully decorated basket and presented them to the brido-elect, who thanked each and everyone for the beautiful gifts. A dainty lunch was served and the evening was brought to a close by singing '''Fon She's a Jolly Gaad Fel- low." HILLSGREEN Mra. A. Parsons is home after hav- ing spent a. few clays in Seaforth hos- pital. tier many friends wish her a speedy 11(07'l iy. Mr. and. Mrs. John Dodds and fanc- ily, of London, visited over the week- end with. Mr. and Mrs. Chas. Robin - Stan. Mrs. A. Linden, of Denfield, is c Dead and Disabled Animals REMOVED PROMPTLY Horses, Cattle, Hogs, Etc. --Courteous Service PHp,ME: 15 SEAFORTH, 235 EXETER -COLLECT DARLING' AND CO. OF CANADA, LTD.3736x26 ml!..r,c,%x .e ala, lUaaxi ' ;:? �i �M a..rnii The Week At the' Seaforth Coneghtie Institute (By, Alattlllr WIgg)• The local field meet was" held on Monday and about 60 ,pupils took pert in the various events. Although the weather ,tide not look very prom- ising in the .mortring, the sun cams out, the meet beginning about 1 p.m. The time for all .the track events was slower than that of other years because of thestiffbreeze. Gerald O'Connor won the 'seelor 'boys' them- pio'ntslhip with 46 points out of a pos- sible 50. This is the 'highest nu'm'ber of pointe obtained by a single boy fon a long time. Geea}d won the Bar- ber Trophy for ,the boy with the high- esrt number of poimbs. The other champdklms and winners will be found elsewhere in the paper. * * The Boys' Athletic Society has complete d the 'sale of advertising for the track program and they expect to clear en' ougll money to. buy basket- ball uniforms. 'Tillie •program will be sloltcl for 10o andmakes a splendid souvenir copy oaf the meet. As the tweet takes places in. Seaforth only in every six years, it tis expect- ed a large number. of these programs will be sold. • *1 * * The boys are very busy afters four o'clock getting the pits in shape for the even ts. The sod is being taken off the run ways and the pits will be filled with sand. SeaforthSeaforthhap an ex- cellent track for the events as it is wide enc gh to accommodate twelve runners. Some of the tracks are smasmaller,and it isnecessary to run 3 heats.. before the winners can be de- termined. • '5 * * The tweet begins at 1 o'clock and spectators ane asked to come early so that they w'ill.not miss, any of the (events. Competition is always very keen and there is a great Beat of rivalry between the ecihools, for the McMillan Trophy. This cup is award- ed to :the,school with the highest number of points and the Medd Cup groes to the sleheel with the ser'•ond t!iglbesrt sita4+dielgt. Last year Gode- aiidh won the McMillan, Trophy by a narrow margins. and Seaforth took the ,Medd Cup for the sedondr highest stranding. Botiz the Bays' ands the Ghia' Athletic Societies are a o-oper- alt6ng to arfaae this meet a success. Therewill be a refresthmenrt booth on the grounds conducted by the twto organizations . • e * From. all appearances nearly any Fourth Form pupils wren away on Fii day. When the homework was be- ing Wren none of the pupdelsi seemed to have it dam. With the exception of one, all replliled (tihrat they wene ab- sent on Friday. One girl admitted, however, that,she was here on Fri- day but she Lost her homewicrk.. tl * !: The machines In the. shop have re - latently been Ireeioindlitioned, fsto that avow they are the acme of perfection.. This year !pupas in the shop are al- lowed Io make anything they desire. Before starting on any project, •how- ever, the pupil mars make a scale drawing of hits project. When the project is finds ed it is marked ac - carding to how near it comes to the deeming in Icealet and design. The Caution Flee that was cohooted last year from. the .gbh pupil's was used to purohrase books with designs for wood -wank and metal work. The stu- dents axe doing more advanced work than last year. Several pupils have started what -nota; others are making tin &coups, lamps, birdhouses, boulc- endts, cord avdndetrs and other pro- jects. w * e Every year scone class takes the doubtful honor of being the 'black sheep' of the sett ooL Last year it was generally agreed that 10-B was the worst. Tbiis year, although it is rather 'eaafly\to determine, Form IV seems to be so far in the lead .that it will no doubt hold the record. Canning Vegetables And Greens (By Mrs. R. J. Deachman) (This is the second of a series of articles by Mrs. Deachman, dealing with Hoene Canning. - The Editor). Cse .only fresh vegetables. Spoiled, unsound vegetables are not restored by cooking. Scalding and. blanching are two dif- ferent terms is canning, and each has a definite purpose to perform. Scald- ing refers to a much shorter term of pr'elimdinary heating, and is chiefly us' - ed to loosen skins, while blanching signifies a much longer period of quick cooking either in boiling water or with ljve steam, and has other Im- portant functions as herein explained. Blanching (or parboiling) means to pour boiling water over the product to be canned and continue to keep boiling for the time specified for each vegetable. Oold dipping means to plunge the product into cold water and out again immediately. The cold dip always follows blanching. Sterilizing period refers to the time the filled jars are kept at boiling point in the boiler (or sterilizing vat). To sterilize means to boil for a period sufficient to destroy all bac- teria, spores, molds, 'yeasts, etc., which may be in the product or on the inside of the jars, and which, if eat destroyed, would cause canned products to decay. Sealing means to .close the mouth of the jars so effectively that no fur- ther bacteria can enter the sterilized canned products, This can only be serurede with jar fittefli with perfect rubbers and tops. Canners will do well to understand the full value of the blanching and cold dipping process. The reasons for blanching are: 1: To loosen skins so they may be removed without injury to the pulp. 2. To eliminate objectionable acids and strong flavors in vegetables. 3. To start the flow of color mat- ter wha'ch is later arrested in the cold clip. a. To rrdvice the bulk in order to ensnr 'a. full park. T110 Irannne for the cold dip fol• levying hlnnehing are: 1. To separate the skins which spending some time at the home of her daughter, Mr. and Mrs. A. Par- sons. Quite a number from here attend- ed the fall fairs of the past. week at Exeter and Seaforth. CHISELHURST were loosened in the blanching, by hardening the pulp under them. 2. To arrest the flow of color mat- ter Which blanching started. This en- sures the liquor 'in the jars being cllear and enhances the appearance of the product, (an important point for exhibition' purposes). 3. To make the• product easy to thandtle while packing the jars. Vegetables canned in glass should either be shored in the dark ear have jars wrapped in paper to preserve their color. , When placing'jars dm the sterilizer the tops must be left a little loose. The steam which eo11I acte inside the jare must rhav+a a way to escape. With screw -topper jams, screw the tops un- til they catch but ane not absolutely tight. Do not give them the last turn. If using jars with ware springs which clasp over a glass top, leave the low- er side spring up until sterilizing per- iod is finished_ The psoases of vegetable canning may be divided into five parts as follows: 1. CLeandng tette vegetables. 2. Blanching and cold dipping_ 3. Packing the jars, 4. Sterilizing 41135 filled jars in the boiler. 5. Sealing tight at close of steril- izing period. Mr. Earl Drover, of London, spent ttheweek-end with his parents, Mr. and Mrs. 'Phos. Drover. Mr. and Mrs. Arthur Treffry aad Shirley, of Michigan. spent Sunday with Mr. af•d Mrs. Earl Treffry and fanneily. Mrs. Alex Sea.more, of South Dal:e- ta, spent a day last week with Mr. end Mrs. Geo. Dalrymple and other friend's in this vicinity. Mr. and Mrs. Arch dlycicman spent Sunday with Mr. and Mrs. Wm. Ven- n e'r. Miss Jean. Hagerman spent the week -end with, Mises' Margaret Glenn, of near C'hiseltturset. Quite a number from Hensel' at- tended the anniversary services at Clliselburst on Sunday bast. The pul- pit was occupied by Rev. Arthur Sin- clair of Blyth. Visitors at the home of Mr. and Mrs.. (Inc. Dalrytnple were: Mr. a.nd Mrs. RusselRussel1:�'ink.heinen', of Crediton; Mr. Gerald Skinner, of Exeter; Mr. and Mrs. Ward Forreet, Cif Hillsgreen, Miss Alma and Gladys Ryckman and da ,ore T Carrots and ).ear'ring's -Blanch five minutes in boiling water and cold dip them. _Remove skins with a. vegetable brush. If the vegetables are large. it may require a longer Period of blanching to properly loosen the sns_ . Pack ',chole, Gliced or in sec• tions. Add one level teaspoon salt and boiling water to fill jars. Put on rubbers, and tops and partially tighten tops. SterilizeSterilizefor 1' hours. Tight- en toles and remove from boiler. Beets--'l'ene1'r young beets will blanche i•n a in 1(1 minutes, Il11111110(0chn until skins well elle. Cold dip teens. Remove skin, .end sterns. Pack whole, alined or in • •tions. Add one level teaspoon salt. and boiling water t.ofill .tars. Put on rubbers and tops and e partially tighten tops. Sterilize 11.5 hours and be sure to store is the dark to prep vo their beautiful col- oring. Turnips --Slice or cut ie. s•eetridns. Peel, blanche 10 minutes in. boiling water and cold drip them. Pack close- ly in jars adding one level tea.p'lxtn salt to each quartquartand boiling water sufficient to fill jars. Put on rubbers and tops and partially tighten tops. F'tif. ,jars in holler and sterilize 11/2 heotIes. 'Pi ghle•11 hops and remove from boiler. Cabbage. 'Cauliflower, Swiss Clued. Brussels Sprnrr1rs-Soak in slightly .salted water for half an, hour to nvim- prove the flnrr. Illn.nche 10 to 15 minutes to reducereducethe bulk. Dri.in and cold dip. Cut as for table use and pack into ,jars, adding one level teaspoons salt and boiling water to flit jars. Str:ilize 1.1/5 hours. Tighten tops and retrieve. Canning Greene) -There are twenty- eight vw,ietl*'e of cul•tiiva:ted and wild greens that are edible. Thepvrinci- pal ones being Swiss Chard, Kale, Spinadb, Beet Tope, Chinese Greens, French' Endive, Cabbage Sprouts. Turnip Tops, New Zealand Spinar'.h, Asparagus, Cult.ivneted Dandelion, Mustard, Pepper Cress, Lambs' Quar- ters, Pokeweed, etc. Greens contain a high percenla.go 'of water. Spinach is a fair sample of greens and has a w t, content of Oa no account nxust jars be opened ng after steriliziperiod. he tiniest bubble of unsterilnierl air is sufficient udecay. case a whole jar to If theproduct .has shrunk os'o r me of the water escaped in steam,, it will not hurt the canoed goods. 'rhe space left is a sterilized vacuum. Brought at the can not be many dollar Smart New Raglans, fitted or Ulstar tyllp .OVeia?AtF,i 1;aa tri wool fleece, velour or meltans in the newest OW** Eltuee, ,q!. 'Browns. Theses coats are tailored in the highest qualll'ty Pps Mt represent wonderful value -a. Sizes in the toll from 35 to 43„ Choi& yours while the selection is conoylrllete, 16.95 1830 Other Exclusive: Coats at $25 to $35 We cannot urge you too strongly to buy now at present low [nicest They're bound to go much higher: Attention, Please MEN ! Saturday, September 30th THE LAST DAY YOU CAN BUY A TIP TOP Suit or Overcoat at the Old Price! THE PRICE GOES UP MONDAY We urge you to hurry and leave your measure be- fore Saturday. We'll held your Suit or Overcoat until you want it Hundreds of Fine English Worsted , ReadytoW ear Suits At Prices You Won't See Again. Never in our history have we shown a finer selection of high grade Suits, expertly tailored at such reasonable prices. Here again we urge you to act quick, as orders we place now are subject to 113 per cent. increase. These! Suits are wonderful values at 22.50 25.00 29.50 All With Two Trousers BUY YOUR NEEDS IN MEN'S Winter Underwear AT THESE "LAST YEAR" LOW PRICES Stanfield's Gold Label Stanfield's Red Label Stanfield's Blue Label Penman's Merino Penman's Preferred . Penman's No. 95 Tiger Brand Fleece Two - Piece $1.50 $11.95 $225 .75 $1.50 $2,25 .79 Tiger Brand Fleece, extra heavy $1.15 Penman's Brushed Combination Stanfield's A. C. Combination Watson's Fine All -Wool Combinations_ Combinations, Turnbull's No,, 99 All -Wool Combinations Combin- tion $250 $3.50 $3.95 $��1r50 $2j% .•50 $3.95 $1.50 $1.50 $2.95 $3.59 $2.95 tewart Fine Wool Hose Hose galore? Hundreds and hun- dreds of swell new patterns' and shades are here for your choos- ing. Wool or Silk and Wool Mix- tures. Size 10 to 25. Priced at 35c 50c 75c 92 per cent. Il•r,ransn of this high percentage of watrr, grrns should never be prepared by )riling in wa- ter. Five steam cooks jeer as neidiir. and will not <i<*s•lrr>y flavors and Brite off the volatile oils which are desir- able lo preserve. Pick over Vioromighiy, wasih out. a,ll gait from the leaves. a.nd sipreuts. Blanche in a steamer for 20 minutes in order to reduce bulk, and make possible a full pack. Chop a.nd sea- son to taste, milling a little chipped beef, a slice of baoon, or a little olive oil if desired. Pack in sterilized jarte, adding a little boiling water to fill crevices and one level teaspoon salt. to each quart. Put on rtcbber i ant] tops and partially tighten tops. Plane in th'e boiie.r and sterilize for 11,4 hoturs. , Tighten tops and remove. Canning Celery' -Wash and cut :n - to convenient pieces, using leaves al- so if desired for soups. Bfianche for Sunt- 20 minutes in belling water Inc n'di ee' hulk. Brain, cold rli.p and park in steeldzed jar>r, adding boiling water: and one level teI'pnon sett to each rpiote Put on 1ubbcrs and taps and partially tighten taps, and sterilize 1 yb hours. Tighten, (tops and remove. 1f u'sed for cream soups use the wa- ter in the jars when making the white sauce. ()arming Pumpkin and Squash for Pie Fii.I1ng-Pare, core and cut up. 13oi1 for 30 minutes, drain and mash to :z pulp. To each quart add 1 cup of euugar and 1 teaspoon salt. Pack rn sterilized jars. Put ote rubbers and tops and partially tighten tope - sterilize one hour. Tighten tarps auci store. Canning Pumpkin and Sgnaah For Frying, Baking, G'reaming--Gut 411ato small uniform cubes. Blanche ten minutes and eold dip 'Bien. Pack in- to sterilized jars adding one 'level teat e4F9iias� spoon salt and boiling eater to corn-. pl>etely fill- list on rubbers and tote, and. partially tighten tops. Steriliz' one hour. Tiigeten 1r>ps a.nd serum Canning Egg Flame Slice crosswitek and pryer the fruit. Blanche two J tee in solte1 boiling water, using X' V{, tablespoon salt •tr> each quart of ara."di x ter. Drain, aerci cold dip. Pack fir 0' sterrfrltized ja.rs filling asp jars wit*,t belling water. Add one level tveonit004q' soait to eaoh quart_ Put on 't'ttbbetit'Ile +' and tops and partially tighten e; Sterilize one hour. Tighten bops{ did* store. Canning Sweet Peppers-Ueee et i the real •or green peppers. 131tk€ the oven until sin's will Peel Men remove the skins a'rUcriga'ck peppers solid its, jamb addling Sh'e 9 teaspoon gait to eltOh 'istht obi•,.' frig water to coMpletellyt' f'ilj, 144 Sterilize 11/2 Rrdura, Tighter( ibti; Ettore,