Magic Baking Powder is Always Uniform TOMATO JAM Peel 12 ripe tomatoes. Boil together with 24% cups white sugar for one hour, then add 2 cups vinegar, 1 teaspoon each of cinnamon, ground cloves and salt. Boil together until thick enough for jam. Delicious with cold meats. PEACH CHUTNEY Peel and stone 3 Ibs. peaches. Peel and core 4 Ibs. apples. Peel 3 lbs. onions. Chop all fine, add 1 Ib. seeded raisins and %4 Ib. ginger, both cut fine; 1 teaspoon salt, 1 pint vinegar, a little cayenne or red pepper cut up; 2 lbs. white sugar. Boil 1 hour. PEPPER HASTE 1 tablespn. celery seed 4 cups white sugar White wine vinegar to cover 1 large cabbage 6 onions 98 green peppers 8 red peppers cup salt 34 cup white mustard seed Chop finely cabbage, onions, green and red pep- pers; add salt and let stand over night. In the morning drain well and add mustard seed, celery seed and sugar, and cover with white wine vinegar, stand on stove until sugar is melted, but do not boil. Stir. Seal well and keep in cool place. Al- though not cooked it will keep for years. CUCUMBER SWEET PICKLES 1 bushel ripe cucumbers Sugar Alum water Cinnamon Vinegar Cloves , Peel cucumbers, cut in quarters lengthwise. Cover with alum water—allowing 1 dessert spoon of alum water to each quart of water. Heat very slowly until nearly boiling, then let cool gradually. Take from alum water and cover with very cold water, ice water if possible. Make a syrup this way —to every pint of vinegar allow 2 lbs. of granulated sugar, 2 tablespoons each of cloves and cinnamon tied in a bag, let syrup boil 10 minutes, remove cucumbers from cold water to a crock and pour over them the syrup. Re-heat the syrup three or four mornings successively and pour over cucum- bers. Keep covered with a flannel cloth and a lid. WATERMELON PRESERVE 3 quarts watermelon 6 tablespns. grated rinds lemon rind 12 cups sugar 6 tablespns. grated orange rind Wash thoroughly and cut in strips the rind of ripe watermelons. Remove all pink pulp. Mix the rind with the sugar; let stand overnight. In the morning add grated orange and lemon. Cook until quite clear, and a rich yellow color. Bottle while hot and seal. WATERMELON PICKLE Melon rind 1 lemon Salt 2 tablespns. broken cin- 4 cups granulated sugar namon stick 2 cups cider vinegar 2 teaspns. whole cloves 2 cups water 2 teaspns. allspice Wash melon rind, discarding all pink pulp. Cut in thin strips or small pieces. Soak overnight in cold salted water (2 tablespoons salt to 1 quart water). Drain, cook in fresh water until tender; add rind to boiling spiced syrup and cook until rind is tender and clear. Pour into sterilized jars; fill to overflowing with syrup. Seal. Syrup: Boil together the sugar, water, vinegar, lemon and spices for five minutes, the thinly-sliced lemon and spices tied in a piece of cheesecloth. Remove spice bag before bottling. SALADS TO PREPARE SALAD GREENS Wash leaves and examine very carefully for sand or parasites. When thoroughly washed pile leaves lightly in cheesecloth and keep on ice. SIX SECRETS FOR SALAD SUCCESS 1. Serve salad greens very cold and crisp. 2. Save the outer leaves of lettuce, shred them and use as the foundation for fruit or vegetable salads. 3. Never put salad dressing on lettuce or other salad greens until just before serving as it makes the greens limp and wilted. 4. Marinate in French dressing all vegetables, meat and fish to be used in salads. 5. Make your salad attractive to look at as well as to eat. Never throw the ingredients care- lessly together. 6. Don’t let your salads become monotonous, Vary them frequently, and serve different dressings. EGG SALAD Cut 4 “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely chopped cooked chicken. Moist- en with French Dressing, shape in balls size of original yolks, and refill whites. Arrange on lettuce leaves, garnish with radishes cut in fancy shapes, and serve with French Dressing. DEVILLED EGG SALAD Cut 6 “hard-boiled” eggs in halves crosswise, keeping whites in pairs. Remove yolks and mash or put through a potato ricer. Add slowly enough French Dressing to moisten. Make into balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour oil dressing around eggs. SHRIMP SALAD Beets Lettuce and celery tips Pepper and salt 1 pint shrimps 1 head lettuce 1 hard-boiled egg Mayonnaise dressing Strain shrimps; chop lettuce, slice egg. Place in salad bowl, a layer of shrimps, then a layer of lettuce; season with pepper and salt. Spread over all a mayonnaise dressing and garnish with beets, lettuce, celery tips and egg. WALDORF SALAD Mix equal parts of apples, pared and cut inte small cubes, celery sliced in thin circles and English walnuts cut into small pieces. Season with salt and moisten with mayonnaise. Serve on lettuce leaf garnished with a spoonful of whipped cream and halves of English walnuts or pecans, TOMATOES STUFFED WITH NUTS Tomatces Green peas Nut meats Mayonnaise Scald, peel, core and scoop out the tomatoes; fill them with finely chopped nuts and green peas which have been mixed with a little mayonnaise. Turn them upside down on a lettuce leaf; pour over them two tablespoonfuls mayonnaise dress- ing; garnish with olives and cress. Use Chase & Sanborn’s Seal Brand Coffee—Always Fresh