To keep olives and pimentos from spoil-
ing (and they do spoil quickly once they
are opened) cover them with a brine solu-
tion of one teaspoon of salt to a cup of
water. Then float just enough salad oil
over the top to form a layer about one-
eighth inch thick and keep in the refriger-
ator.

Mrs. Bert Lewis,
Port Arthur, Ont.

You can peel potatoes very thin if you
pour boiling water over them just before
you start to peel them.

Miss Marie MosHEsky,
Humboldt, Sask.

Save orange skins and fill them with
mashed sweet potatoes. Then brown in the
oven for a few minutes.

Mrs. G. A. ToLuHurRsT,
St. James, Man.

A nylon chore boy is dandy for cleaning
vegetables.

Mrs. Lioyp A, Lowry,
Darlingford, Man.

New scalloped potatoes! Drain the
liquid from a can of York Peas and boil it
down to about half. Use part of the liquid
for a thin white sauce. Arrange sliced
potatoes, onions and peas in layers in cas-
serole. Then add the sauce and cook as
usual.

Mrs. GEORGE SHAPKA,
Charron, Alta.

Let potatoes that you want to bake
stand in hot water for about 15 minutes.
They will cook in half the time. Rub the
skins with Margene to keep them soft.

Mrs. E. O. WILLIAMs,
Box 265, Forest Lawn, Alta.

Keep carrots hard and fresh all winter
by putting them in a can with a tight-
fitting lid. Put a layer of newspaper in the
bottom and top.

Mrs. JoHN H. Martens,
Hulton, Man.

Don’t squash the tomatoes you slice...
use a serrated bread knife.

Mrs. JAcK ZIMMERMAN,
Zehner, Sask.

Tie asparagus tips together before you
cook them and use your kitchen forceps to
take them from boiling water. Untie the
string after you have put them in a serving
dish.

Mrs. JAck BEITEL,
Regina, Sask.

Blanch pickling onions like almonds,
then they are easy to peel.

Mrs. THOMAS VINSON,
Brule, Alta.

To prevent old potatoes from turning
black, add a small teaspoon of vinegar to
the boiling water.

Mrs. W. J. BouGHEN,
Valley River, Man.

No one will know you have been eating

onions if you mix a little celery with them
or add a clove to dishes containing onions.

Mrs. Mar Dewar,
Winnipeg, Man.

Rule for tomato soup . . . put red into
white or else you'll be blue.

Mrs. H. W. BENNETT,
Clarkleigh, Man.

York Canned Vegetables come in every variety. You'll especially like York New Process’ Corn
— all pure corn with a true corn flavour.

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