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Preserving and Canning Fruit and Vegetables: Prepare

Cauliflower.-Prepare in summer the same as for serving at table.

Pack in jars and sterilize.

Carrots and Parsnips. - Gather in early summer when the young plants are tender and sweet. Prepare as for serving at table and sterilize as for corn.

Turnips and Kohl-Rabi. - Prepare as for the table, pack and sterilize.

Lima Beans. - Pick before the pods begin to harden and treat as for corn.

Pumpkin or Winter Squash.-Preserve these in their natural condition in a suitable storeroom as long as possible.

But should they show signs of decay, steam and can the same as summer squash. By this time the jars which have been emptied of other vegetables will be available and may thus be made to do double service. - Succotash.

Gather fresh corn and beans early in the morning. Prepare and sterilize as above. This is one of the most difficult things to can, hence boil an hour and a half each day as for summer squash.

Vegetable Roast. - Prepare corn, lima beans, tomatoes, stringbeans, okra, squash and eggplant as for canning separately. Mix in any desired proportions but let the corn and lima beans predominate. Add two or three medium sized onions to each quart and run through a food chopper to mix thoroughly. Pack into jars and sterilize by boiling an hour and a half each day for three days as for summer squash. To prepare for the table mix an equal amount of bread crumbs, add a piece of butter the size of a walnut and one egg. Season to taste with pepper and salt and bake in a round baking dish until brown. Cut into slices like a meat loaf and serve hot with drawn-butter sauce.

Or corn, okra and tomatoes mixed in equal proportions may be canned as soup stock.