Dip apples in boiling water, remove
them, then quarter them and you'll find
the skins come off very easily.

Mrs. S. T. ARMSTRONG,
Nanton, Alta.

To keep lemons fresh for some time,
melt a candle or paraffin and smear it
over the lemon. When ready to use, crack
off the wax.

Mrs. G. Locan,
St. Boniface, Man.

MEAT

If your family doesn’t like dressing in
ducks, try cored apples instead. Serve them
with the birds. And place a few strips of
Maple Leaf Bacon over the back of the
duck, put it in cooking parchment or in a
brown paper bag, breast side down. Close
up the bag so no juice can escape. Cook
until tender. Remove from the bag and
pour out all the juice. Turn the duck
breast side up and put it in a roaster and
brown it.

Mrs. MArjoriE FISHER,
Plumas, Man.

When a recipe calls for mashed banana,
knead it before it is peeled.

Mrs. LUELLA BarTH,
Carlyle, Sask.

Pour boiling water over your fruit and
leave it for 10 minutes when you are mak-
ing orange marmalade. It will peel easily
and the white membranes will come away
with the peel.

Mrs. B. M. MILLER,
Saskatoon, Sask.

Sticky fruit pies can be avoided if you
brush over the bottom crust with egg
white. This prevents the juices from soak-
ing in.

Mrs. JessizE O’LEyYNICK,
East Kildonan, Man.

Shredded grapefruit is a delightful

addition to any fish salad.
Mrs. Jessie O’LEYNICK,
East Kildonan, Man.

When you have homemade fruit salad
left, put tin foil over the bowl and place
it in the refrigerator. The fruit will not
darken.

Mrs. E. BALty,
Toronto, Ont.

and FISH

Use a deep enamel dish for this dish. In
the bottom boil sliced onions, adding a
dash of pepper and salt and a tablespoon
of Margene. Then over this place slices of
Klik or spiced ham, wieners or sausages,
then a layer of mashed potatoes, well sea-
soned with salt. Pop in the oven until
bubbly and golden brown.

Mrs. E. K. THompson,
Clover Bar, Alta.

York Fruits and Vegetables are expertly processed at the very peak of their perfection. You are
sure of highest quality when you buy York.

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