Whether it can be attributed to our current recession or simply to a more venturesome spirit that exists in today’s young homemakers, an encouraging number of young ladies have voiced their desire to try their hand at canning in the future. In reply to their inquiries, our local library would be an excellent source of information, and it is never to soon to pursue your intentions. The three methods I learned as a new housewife were the open kettle, hot pack and cold pack.

For foods canned in think syrup, or even for regular pickles and preserves, the open kettle is probably the most popular.

If you choose the hot pack method, the vegetables and fruits are preheated before the food goes into the canning jars.

Cold pack canning is to introduce your raw foods into the jars, then cover them with juice, water or boiling syrup.

Should you prefer the open kettle method, you would then cook the food completely before introducing it to sterilized jars.

To my way of thinking, canning requires a bit of fortitude for the beginner, but its rewards are exceptionally gratifying.

Note to Pauline: I am appalled that anyone capable of turning a length of fabric into a garment of beauty as you do would consider themselves incapable in the art of home food preservation. Please don’t let one kitchen failure deter you from pursuing your attempt to conquer a recipe you failed at the first time. Contact the individual who gave you the recipe to see if perhaps she inadvertently erred in the proportion of one of the ingredients.

Recipes, especially those used frequently, could easily be “smudged” with fingerprints and read incorrectly.

Humor me and let me know how you make out, alright?

Meanwhile, here is another fish dish you might find to your liking.

Halibut Casserole
Ingredients:
2 lbs. cooked halibut, flaked
1 tsp. Worcestershire sauce
2 tbsp. flour
1 1/2 cups milk
2 tbsp. finely chopped onions
2 tbsp. butter
Pinch of salt
Pinch of pepper
1/2 cup grated cheese
3 cups hot seasoned potatoes

Directions:
Place fish in greased casserole, sprinkle with Worcestershire sauce and onions. Melt your butter in a saucepan, then into this butter blend your flour and seasonings. Now, gradually add milk to this and cook, stirring constantly, until mixture becomes smooth and thickened. Pour sauce over halibut, then top off with potatoes and cheese. Slide into 375-degree oven and bake for 25 minutes.

Homemaker’s Hint: Resist the urge to just throw away those old pantyhose. Wash and store them for future uses around the home. Did you know they can even be a handy receptacle for stashing onions? Drop the onions one by one into the leg of your old pantyhose. Tie a knot between each onion and hang in a cool place. Each time you need an onion, snip one off with the scissors.

Timely Trivia: Never underestimate the value of simple, daily gargling to prevent colds and throat infections, even if you only use warm salt water.

There comes a time in life when you have to treat yourself to something special for breakfast:

Blueberry Breakfast Cake
Ingredients:
3 tbsp. Oleo, softened
4 egg whites, lightly beaten
1 cup unsweetened applesauce
2 cups all-purpose flour
5 tbsp. baking powder
2/3 cup honey
1 cup skim milk
2 tsp. vanilla extract
2 cups whole-wheat flour
1/2 tsp. salt
3 cups frozen blueberries

Topping Ingredients:
6 tbsp. honey
2 tbsp. corn oil margarine
1/2 cup whole-wheat flour
2 tsp. cinnamon

Directions:
Spray your bundt pan with a nonstick vegetable coating. Preheat your oven to 350 degrees. Using an electric mixer, thoroughly cream together the margarine and fructose. Add egg whites, applesauce, milk and extract and blend well. Using another bowl, combine flours, baking powder and salt. Add milk mixture and thoroughly stir until dry ingredients are slightly moistened – avoid over-mixing.
Pour half of batter into prepared pan. Add half of berries, then the remaining batter. Top with remaining berries.
Make topping by combining honey, flour and cinnamon in small bowl. Cut in Oleo until mixture becomes crumbly; spread evenly over berries.
Slide into preheated 350 degree oven and bake for 60 to 90 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan, then un-mold onto plate. Turn the topping side up to serve.

Helpful Hint: When picking blueberries, select the plump, fresh-looking, dry berries. Deep color indicates good quality.

Homemaker’s Hint: If you are noticing your shirt collars appear stained, then wipe your neck with rubbing alcohol each morning before you get dressed.