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Prwiar* Choicer
The home agent still has the pressure cooker cantier tester in the office. Anyone wishing to have their canner tested, bring it to the office or to your home demonstration meeting. All canners should be tested every two years.
¥ # * Homemaker’s Items
Do your French fried potatoes ever turn out to be soggy and lukewarm? It’s easy to send them to the table piping hot and golden brown. The trick is to partially cook them about two hours before you need them—cook about five minutes in deep fat at 370-degrees F. Then just before serving, reheat fat to 390-degrees F. and copk potatoes about two minutes, or until brown. Drain on absorbant paper an dserve immediately.
Among all the many “do’s and; don’t” of mbat cookery, there is one that is more important than all the rest. Remember never to boil meat. High temperatures toughen even the most tender meat. Keep the cooking temperature just below boiling, or at a simmering temperature for the best results.
Use your alarm clock when cooking food in the kitchen while doing other housework. Set it so it will ring when food should' be removed from the stove.
If a small amount of glycerine is added to the last washing water, woolens will feel soft and fluffy when used. Glycerine also is good to use when washing pigskin or other leather gloves.
-Burn your grapefruit, orange, and lemon peels in the stove to
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