AUNT PRUDENCE

Our Conservation Work

Is Done Under the Following Divisions

I. The Conservation of the Fruits and Vegetables of our War Gardens.

II. The Conservation of Bread.

1. By flour or meal substitutes for wheat.

2. By cooked meal or potato substitutes.

III. The Conservation of Meats by —

1. The use of Meat Substitutes.

2. The economical use of meat itself.

IV. The Conservation of Fats and Sugars, in —

1. Pastry

2. Puddings

3. Some other desserts.

5. Confectionery

V. Some Lunch Menus for —

1. School Children

2. Men and Women in Offices

3. Men doing heavy outdoor work.

4. For parties, picnics, evening entertainments, etc.

VI. Some Holiday Dinner Menus.

THE IDEAL COMBINA- TION STEAM COOKER, BAKER AND CANNER.

Takes all the worry out of your cooking. Just think of placing a dozen different dinner dishes into the cooker at one time and FORGET ALL ABOUT IT UNTIL THE WHISTLE CALLS YOU— with perfect confidence that every dish will be wonderfully cooked.

All the flavor and food value of the foods is saved. Vege- tables, fruits and meats are canned and all done over one burner of any stove, any kind of fuel. Foods retain their full weights, are canned without breaking up and will last for years and years.

It not only cans but cooks full meals and the food is bet- ter cooked and the saving is tremendous.

There is no evaporation. Foods weigh the same when cooked as before.

The cheaper cuts of meat and less expensive foods are made as tender and delicious as the more expensive cuts of meat and the higher priced foods cooked by the ordinary method.

Foods cannot scorch, dry up, over-cook, burn. Food may be kept hot and delicious for hours. Foods may be cooked in the same utensils in which they are to be served.

Uncle Sam Says:

"Madame, Save More Food"

To cut out the cost of at least a ton of coal; to spend at least 300 hours a year in comfort that would otherwise be spent over a hot stove.

IS THIS WORTH ANY- THING TO YOU?

THE IDEAL, COOKER PRACTICALLY COOKS WITHOUT EIRE

Two quarts of water brought to a boiling point cooks all your dinner — figure out what that will save you in the course of a year.

Steamer as Illustrated Sells for

We want a few live agents throughout the Northwest to introduce this won- derful invention. Be sure and get our offer. Write today while territory is open.

THE VINTON COMPANY, Distributors

Central Building 10th and Alder Sts., Portland, Oregon

Following is a list of dealers handling this cooker. Call on them and see for yourself.

Portland, Oregon

Powers Furniture Co.

Honeyman Hardware Co.

Meier & Frank Co.

Lipman, Wolfe & Co.

Olds, Wortman & King.

Edwards Fruniture Company.

B. H. Bottemiller, 751 Thurman St.

H. C. Schroeder, 244 Russell St.

N. F. Noren, 396 E. Clay St.

H. L. Hammond, 985 Belmont St.

Roland Bros., 838 Union Ave. N.

W. M. Taylor, 60 Grand Ave.

Scritsmier H'dware Co., 838 Mississippi.

F. H. Wall, 1555 E. 13th St. S.

D. R. Watson, 1238 Sandy Boulevard. Alberta Hardware Co., 894 Alberta St. Kern Park Hardware Co., 624 67th St.

E. Ellis H'dware Co., 146 Killingsworth.

E. L. Stiff & Son., Salem, Oregon. H. F. Clark, St. Johns, Oregon. St. Johns Hardware Co., St. Johns, Ore. Lents Hardware Co., Lents, Oregon. Goff Brothers, Forest Grove, Oregon. Frank Busch, Oregon City, Oregon. A. W. Metzger, Gresham, Oregon. Larkin Prince Hardware Co., Newberg,

Oregon. W. W. Thompson, Oak Grove, Oregon. Foard & Stokes Hardware Co., Astoria,

Oregon. St. Helens H'dware Co., St. Helens, Ore. D. Corwin, Hillsboro, Oregon. Marshall & McCall, Vancouver, Wash. W. Swank & Company, Camas, Wash.

The Conservation

of Fruits

and Vegetables

The Conservation of the Fruits and Vegetables of Our War Gardens

UNDER THIS WE CONSIDER

1. Seeding and Harvesting.

2. Drying Fruits and Vegetables.

3. The Preservation of Fruits.

The Hot Pack Method

The Cold Pack Method

Oven Canning

Canning Without Heat

Basis of Our Work

Individual Tested Recipes for Preserving

Oregon Cherries

Oregon Prunes

Western Oranges

Oregon Longanberries

Oregon Blackberries

Cranberries

Watermelon

Miscellaneous Preserves and

4. Canning Vegetables and Meats.

The Cold Pack Method Oven Canning for Vegetables Individual Tested Recipes for Can- ning—

Meats and Fish

5. Pickles and Relishes.

Mixed Pickles Cucumbers Tomatoes Miscellaneous

Fall Seeding and Harvesting

To tell just when our vegetables now in the ground should be har- vested; what is the best way to store those that are not to be canned, and what vegetables can safely be left in the ground all winter here, the Ore- gon Agricultural College gives these suggestions for seeding and harvest- ing vegetables. As our season was late this year, I have gone back a little to August 15; this is what we are to do and the time to do it:

August 15-30 — Seeding late lettuce for frame use and Chinese cabbage. Harvesting tomatoes, sweet corn, beans, head lettuce, cucumbers, mel- ons, peppers, etc.

September 1-15 — Seeding spinach, fall radishes, turnips. Harvesting to- matoes, peppers, eggplant, sweet corn, celery, onions, squash, etc.

September 15-30 — Seeding radishes outside, setting lettuce in frames. Harvesting fall cabbage, cauliflower, head lettuce, late sweet corn, pars- nips, celery, late string beans, lima beans, tomatoes, peppers, eggplant, etc.

October 1-15 — Transplanting into frames lettuce plants. Seeding rad- ishes in frames. Harvesting late corn, tomatoes, eggplant, peppers, fall let- tuce, late beans, parsnips, kale, cel- ery, etc., store squash, onions, pump- kins.

October 15-30 — Transplant into the garden cabbage plants for early spring. Harvesting late spinach, brus- sels sprouts, late cabbage, cauliflow- er, celery, carrots, parsnips, salsify, head lettuce, onions, peppers, fall tur- nips, winter radishes.

November 1-15 — Finish transplant- ing cabbage plants, also transplant more lettuce for early spring. Har- vesting late cauliflower, late cabbage, late lettuce, brussels sprouts, etc.

November 15 — Harvesting frame lettuce, radishes, etc., and late crops still in the garden.

What I write you today has been worked out from different sources, but it is all authoritative, and I have a good guarantee of each item. It is not at all for farmers, or experienced gardeners, but simply for the city people who are raising their war gar- den this year for the first time, and don't know just where to go to find out how to harvest their crops. There is no place that I have found where the information here given is ar- ranged and condensed for the prac- tical use of the city gardener. It is also possible that the experienced gardener may find some item here he didn't know. I found out a number of things myself in my researches.

I notice some things here that can be treated differently. If you haven't much time to gather your crops this fall, many of these can safely be left out in the ground in this climate for many months — some all winter. For instance, kale, which makes fine win- ter greens, is improved in quality by frost. I have seen plants seven years old in Southern Oregon which had been cut often, and had grown on continuously. Also parsnips and sal- sify are improved by frost, and are better left out, except that all vege- tables left in the ground must be in well-drained soil, as standing in wa- ter ruins any of them.

Cabbage is left in the fields in the country around here till late in win- ter, but be sure it is the late variety of all these you leave out. Brussels sprouts are more hardy than cabbage. Cauliflower is more tender, but it will stay out till frosts begin, and lettuce is green and ready to use till very late. It may be covered on frosty nights and kept for months.

One thing worth trying is to leave the roots of cabbage and cauliflower in the ground, cutting off heads as high as possible. Often good, small, new heads will grow on the old stalks.

Carrots, turnips, rutabagas, pars- nips and long winter beets can be left out and dug as wanted for use, and we all know how fine parsley is in winter. In Southern Oregon you can have the finest of green onions all winter, right out in the ground, from seed sown late.

Some farmers leave their potatoes in the ground till spring, but it is very hard to find the rows to dig them after the vines are gene, and it is better to dig them by February anyway, as there is danger of their sprouting after that if they get too wet.

Be sure to get squash in before frost, as they are very easily injured, and take care that the stem is not broken from the squash, and that the fruit is not bruised, or it will not keep well.

Now a few suggestions in regard to storing the vegetables you gather. Put all vegetables where they will have some ventilation and will not be too warm and yet will not freeze. Pick over occasionally and remove all decaying matter, as a little of it soon spoils the rest. Beans should be left on the vines till dry. With our hot, dry weather many are dry now and must be gathered before they shell on the ground. Pull vines ana all and put where they will dry thoroughly; then shell by pounding in a box and