done. To most people the glass jars seem to be more sanitary.

Quinces, pears, apples, hard peaches, etc., should be cooked until tender. Tomatoes should be skimmed and thoroughly peppered, not salted, before sealing.

Plum Preserves.

Take equal weight sugar and plums. Add sufficient water to make a thick syrup. Boil, skim and pour over the plums (previously washed, pricked and placed in stone jars). The next day drain off syrup; boil, skim and pour over the plums, Repeat the process for three or four days then place in preserving kettle and boil slowly for half an hour. Put up in stone jars or seal in glass when boiling hot.

Quince and Apple Preserves.

Take equal weight of quinces and sugar, pare and core or leave whole as desired. Boil in water enough to cover. Remove carefully and add sugar to water. Place in syrup when the latter thickens and allow to reach boiling point. Then seal. To increase the quantity without adding more sugar take half or two-thirds as many sweet apples as you have quinces; pare, quarter and core; after removing quinces and apples to syrup, boil until tender. Place quinces and apples in alternate layers in the jars.

Tomato Preserves.

Scald and peel small, well formed tomatoes, not too ripe. Prick with a needle to prevent bursting and add an equal amount of sugar by weight. Allow them to lie over night in a preserving kettle then pour off juice. Boil to a thick syrup clarifying with the white of an egg. Add the tomatoes and cook slowly until they are transparent. Cinnamon, cloves or lemon juice may be used as an additional flavoring.

Watermelon Preserves.

Pare off the outside green rind, cut in two inch pieces, weigh and throw into cold water. Add a heaping teaspoonful each of salt and pulverized alum to each two gallons of rinds and when they dissolve bring the water slowly to the boiling point where it should be kept until the rinds are tender. Drain and place in the following syrup, previously prepared. Four ounces of ginger root well bruised and tied in a muslin bag. Boil in three pints of water until strongly flavored. Four lemons boiled in two pints of water till tender. Place ginger water with the lemons and add sugar the proportion of one-half a pound to the pound of rinds. Seal at once. Citrons may be used in the same manner.

String Beans.

String fresh beans; cook for ten minutes in rapidly boiling water and .can like tomatoes.

"Grandma Elkins Piccalili" 1840.

One peck green tomatoes; four dozen small cucumbers; two dozen small onions; one half dozen green and red peppers; two large heads of cabbage or four small ones. Chop the tomatoes and let them stand over night in salt and water. Chop the cabbage and let it stand over night in cold vinegar. Pour boiling water over the onions and let them stand two hours; then chop fine. Have the pickle squeezed dry and mixed with spices to taste, cinnamon, cloves, pepper, celery seed, one-fourth a pound of mustard seed, and one tablespoon tumeric. Pack the mixture in earthenware jars and pour over it

enough hot vinegar and sugar to cover. Use sugar in the proportion of three quarters of a pound to the gallon of piccalili. Cover tight and the mixture will be ready for use in two weeks.

This recipe won a special prize at the Philadelphia centennial in 1876.

Chili Sauce.

Twenty ripe tomatoes; four green peppers; two onions. Run through a meat grinder, then add two tablespoonfuls of salt, two cups of sugar, one teaspoonful of cinnamon, one-half tablespoonful of tumeric, one cup of vinegar. Cook slowly one hour and a half and seal while hot.

Two recipes for Green Tomato Pickles. Both excellent.

One-half peck of green tomatoes, chopped and drained until dry. Four green peppers; four large onions; two good sized cucumbers and two red peppers, chopped fine. One pint vinegar, one and half cups of sugar, one tablespoonful of dry mustard, one tablespoonful of tumeric. Boil slowly for an hour and seal while hot. Add water and vinegar if it thickens too much.

One peck green tomatoes; slice and leave in salted water over night. If too briny rinse well in the morning. Scald in hot vinegar (Heinze) a few at a time. Let them scald but do not cook soft as they do not keep well. Skim from vinegar and lay in earthenware jar. First a layer of tomatoes, then a layer of spices, and a sprinkle of sugar, a thin layer of chopped horse radish, tomatoes again with a few finely cut green peppers and so on until the jar is filled. Cover with cold vinegar and seal.

Indian Relish.

One cabbage, twelve green peppers, six onions and two full quarts of green tomatoes. Chop fine, sprinkle with salt and let them stand over night. Drain dry and place in preserving kettle. Cover with vinegar. Add two and one-half cups of sugar, one tablespoonful of dry mustard, one-fourth of a cup of mustard seed, spices to taste, one teaspoonful of tumeric, and one teaspoonful of celery salt. Boil thirty minutes and can glass jars.

Pickled Onions.

Take small white onions; peel and place in strong brine for two days. Drain and place in fresh brine two days longer. Drain and place in cold water for four hours. Drain again, cover with a fresh weak brine. Place blades of mace, horseradish root and white mustard seed in the bottles with the onions.

Cucumber Catsup.

Twelve large green cucumbers grated, four tablespoonsful of salt. Stir well and let stand for an hour. Drain off green liquor carefully and measure. Add the same quantity of white vinegar, two large onions grated and a red pepper cut fine and put in last. Bottle and seal air tight. Excellent for a "color luncheon."

Tomato Soy-A famous relish of the tropics.

One peck of ripe tomatoes, one-third of a peck of onions, three pounds brown sugar, three quarters pound white mustard seed and one-fourth a pound of dry mustard. A wineglassful of cloves, mace, allspice, and whole cinnamon, mixed and powdered. Place tomato and onions in layers of salt over night, drain, cover with vinegar and cook until soft. Put soy in jars and cover with new vinegar in which spices have been boiled onehalf hour.

Tomato Catsup-1845.

This receipt altho sixty-four years old has never been improved upon and can be depended upon if carefully followed to result in one of the most absolutely delicious relish ever yet invented.

One gallon tomato juice which has been strained through a sieve. Four tablespoonsful of salt. Four tablespoonsful of allspice. Four tablespoonsful of black pepper. Two tablespoonsful of dry mustard. Six green peppers. Four tablespoonsful of white mustard seed crushed. Two tablespoonsful of sugar. When all is boiled down to about half a gallon, add one quart of cider vinegar, and let it just bubble up. Bottle at once. This will keep for

years.

In these days when the weather man and the mercury seem to be conspiring with the ice trust it is a difficult matter to choose things for the table which combine nutritive and appetizing qualities. Thick steaks lose interest somehow when the thermometer registers one hundred and still the family must be fed. Have the possibilities of a chafing dish occurred to you? So many and such excellent dishes are possible with it and the expense is comparatively small. Moreover it does not "heat up" your house, as the best regulated gas or coal range is sure to do. Creamed chicken, veal, salmon, chopped calves liver or sweetbreads are particularly "possible" with it. In roasting chickens there are almost certain to be various undesirable portions left over; backs, necks, etc. Carefully stripped mixed with bits of dressing and perhaps eked out with finely chopped veal and served on toast they make a delicious supper. Equal parts of veal and ham thoroughly well cooked, chopped fine, flavored with onion juice and small bits of green peppers are delicious. The same filling may be used as a pie; using a very thin rich pie crust. If liver is used have it carefully cooked in boiling salted. water in the morning. When cool cut in small pieces; at the table place a large onion finely chopped in tablespoonful of butter to brown slightly, add one cup and a half of cream and the liver. Season highly with salt, pepper and paprika; serve on crisp toast. Sweetbreads are deliciously delicate served in much the same fashion. Wash carefully and plunge into boiling water; cook until tender then drain and cover with cold water until thoroughly "set." When cold break into small pieces carefully removing tough membrane. Add a tablespoonful of lemon juice to the white sauce before serving. Some markets make a practice of cutting tenderloin of beef. Try having the meat cut into very thin slices. Have the pan smoking hot, then grease lightly with a bit of suet or butter. Place the meat in it and turn as soon as seared. A few turns will suffice to cook thoroughly; serve on slices of toast garnished with cress or parsley, and lemon. The same delicious grilled steak is possible with thin slices of sirloin or "top round." In the latter case be very certain of the butcher or the dish will prove both tough and tasteless.

For a light supper creamed chipped beef is decidedly nice on a hot day. Be sure the beef is well freshened. Place in the pan a good-sized tablespoonful of butter to a half pound of beef and allow it to crisp thoroughly. Therein lies the secret of success. If it is crisped, not burned or half cooked it will be delicious; otherwise too tasteless for description. Cover with milk allow the milk to come to a boil and thicken with cornstarch. A certain New York hotel makes a great specialty of beef frizzled in this fashion.

The Heating of the Home.

By H. W. GREIFE.

One of the most important questions to the householder, and one to which often little attention is paid, is the proper heating of the home.

In the construction of residences it is customary to leave the matter of heating to the architect or general contractor. The result is that almost the entire appropriation is expended in the exterior or interior adornment of the building to secure the most ornate appearance from an architectural point of view. This necessitates the purchase of a cheap heating plant, which has been stripped of every good point, in order that it may be sold at a low price. The price at which such a heating contract is let, also precludes the use of any but the cheapest material, hastily installed by incompetent workmen.

In the matter of the heating plant rather than any other feature of the building, is the axiom true that it pays to get the best, because on this question depends the pleasure or discomfort of the winter home life. It is a sad commentary on human tendencies when statistics for 1908 show that, during last year, $150,000,000. were spent for automobiles, $75,000,000 for pianos, $40,000,000 for furs, and so on down the list of what are commonly termed luxuries, while only $25,000,000 were spent on heating plants, including apparatus for all classes of buildings.

Statistics also disclose that only about one home in 50 in the United States is adequately heated and, for these reasons, the proper heating and ventilating of the home should particularly interest readers of The Pure Food and Drug Journal, as the health of the household depends just as much on proper heating facilities as upon pure food. As the New York "Tribune" truly states in a recent article on proper sanitary conditions in the home: "It is more than strange that so many well informed citizens take special pains to keep fresh, pure, properly heated air out of their living rooms, and particularly out of sleeping rooms."

Of what advantage is it to have homes, handsome in exterior and interior finish, when these decorations are soon ruined through the action of smoke, soot, dust and gases, which are emitted not only from the chimney, but also find their way into the living rooms, when cheap and improperly constructed furnaces are used. This noxious gas and dust is very injurious to health.

However, there is a type of heating apparatus which entirely overcomes the deficiencies of ordinary heating methods, Underfeed Furnaces and Steam and Hot Water Boiler, manufactured by The Peck-Williamson Company of Cincinnati. The UNDERFEED is a radical departure from the ordinary way of heating in that the fuel is placed in a pouch or chute at the side of the heater and pumped up underneath the fire, instead of being thrown through the door on top, as is necessary in all other kinds of heating apparatus.

The Underfeed method of combustion and operation enables the cheapest kinds of hard or soft coal to give as much heat as the most expensive grades which ordinary heating plants require, thereby saving one-half to

two-thirds of the coal bills. There are just as many heat units in a ton of slack as the most expensive anthracite contains, but until the advent of the Underfeed, there was no way to burn this cheap fuel successfully in house heating furnaces and boilers.

As the fuel is fed from below in the Underfeed, the smoke, soot, and gases released through combustion are forced to pass up through the live coals where they are consumed and turned to practical account in heating the building, instead of escaping from the chimney as in ordinary heating. plants, begriming the surroundings and painting the landscape in smoky tints. This feature of the Underfeed has received special attention from municipalities interested in the suppression of smoke, and has been unani mously endorsed as the only heating plant which accomplishes this successfully.

As the fire has to eat down into the coal and work against the draft, combustion in the Underfeed is slow and steady, insuring just the right temperature at all times in every room heated. On this account, the Underfeed requires attention only two or three times at most during the twentyfour hours to heat any house properly. In several instances the fire has kept perfectly for five or six days in mild weather without attention. With the Underfeed the house is kept at practically the same temperature day and night.

The heavy and durable construction of the Underfeed, which weighs several hundred pounds more than ordinary heating apparatus, makes the escape of smoke, dust and gases into the rooms impossible. A house warmed by Underfeed heating apparatus has no cold corners, no drafts-just sure, cozy comfort in every room and every nook. Uneven heat, such as is furnished by grates, stoves and the ordinary types of furnaces and boilers, is not only uncomfortable; it is dangerous. Four-fifths of the colds children. have are caused by playing on floors or near windows of rooms not uniformly heated.

Dr. E. L. Moodie of Chatham, Ohio, has nicely expressed the opinion of hundreds of physicians who are using and who have investigated the Underfeed when he says:-"The most valuable feature of the Underfeed to my mind is the consumption of smoke, and it is the only heating plant which should be allowed where the smoke may be a menace to health. I see no reason why, on that score alone. it should not replace all other heating methods, never to mention its heating capacity, economy and superior durability. In the introduction of the Underfeed, you are doing a great work, as every step toward Health and Hygiene is a step in the right direction,— an impetus toward happiness and the betterment of humanity for which we should all strive."

It will pay the prospective builder or owner whose home is improperly heated, to give this question special study. It would be far better to forego some of the really unnecessary furnishings and decorations and put this money into the best heating plant money can buy. Such an investment pays large returns in brighter and more healthful surroundings, increased life of the heating plant, and saving in fuel expense. The experience of thousands of users has proved that, although the Underfeed costs more than ordinary apparatus, it is the best investment because the large savings effected in