Information on canning, dehydrating and more:
http://articles.urbanhomemaker.com/index.php?category=17
http://articles.urbanhomemaker.com/index.php?category=1
http://www.freerepublic.com/focus/news/2011426/posts?page=2
Insurance savings -Five types of credits that will cut your home insurance bill
Market Watch ^ | 5-4-08 | Amy Hoak
Posted on Monday, May 05, 2008 7:36:54 AM by RKBA Democrat
http://www.freerepublic.com/focus/f-chat/2011564/posts
Recession plan 12 ways to put in place good spending habits, for recessions and beyond
MarketWatch ^ | 5-4-08 | Andrea Coombes
Posted on Monday, May 05, 2008 1:09:27 PM by RKBA Democrat
http://www.freerepublic.com/focus/f-news/2011751/posts
Wal-Mart cuts prices on more drugs Retailer adds a 90-day supply for $10
Market Watch ^ | 5-5-08 | Andrea Cheng
Posted on Monday, May 05, 2008 7:37:16 PM by RKBA Democrat
I checked the Kingman Walmart and they were about $40. higher for my prescriptions, than what I now pay at a small local pharmacy.
these fancy prices, are ‘with insurance’, not for those of us who spend $500. a month and do not have insurance.
granny
I was just thinking about this and here it is in Mother Earth’s
newsletter! What is YOUR favorite ‘tater’????
Judith in Bama
Potatoes are easy to grow, but they prefer cool weather so you should
try to get them into the ground at the right time. The first thing
you’ll need to do is start saving whole or cut-up pieces of potatoes to use
as your “seeds.” Or you can order seed potatoes through mail-order
garden companies. (Browse our customized search tool, the Seed and Plant
Finder to find mail-order companies offering the specific potato
varieties you want to grow.) Store your seed potatoes in the refrigerator.
Your next step is to determine the recommended planting time for your
climate. Since it takes potatoes two to three weeks to emerge from the
ground, the earliest you should plant seed potatoes is two weeks before
your last anticipated freeze date of 28 degrees Fahrenheit or lower.
(If you don’t know your local last freeze date, you can find it here.)
About a week before your planting-out date, bring the seed out of the
fridge and place it in a bright warm window for about a week. This will
help break the spuds’ dormancy and assure they will grow quickly when you
put them into the still-cool spring soil.
If you garden in areas that have hot summers be sure to plant your
potatoes early, and to play it safe, choose varieties that mature in early-
or mid-season. This is because potatoes do not do well when the
temperatures climb into the 90s. They may actually keel over and die when the
temperature gets to 95 degrees. If a late planting or a late season
variety runs into that hot weather while the tubers are in the early
bulking stage you may get a very low yield.
To save work, or as a way to start a new garden bed, some people like
to just toss their potato seed pieces onto bare ground or even a patch
of sod, and then cover the pieces with a heavy mulch of straw or leaves.
I’ve always wondered if you get as many potatoes with this short-cut
method as you would if you buried the seed in a prepared garden bed, so
I asked Jim and Megan Gerritsen, who grow and sell certified organic
potatoes at Wood Prairie Farm in Bridgewater, Maine, what they think of
this technique. The Gerritsens have been advising gardeners all across
the continent since 1976.
Q: Does planting potatoes in a deep mulch on uncultivated ground still
give reasonably good yields?
A: This deep mulch potato planting technique is called the Stout
method, named after the old-time popular organic gardener Ruth Stout. Over
the years Ruth had created beautiful soil and that fertile soil was a big
factor in her success. Perform the Stout method on great soil and
expect great yields of delicious potatoes. But try the technique on old
worn out and unimproved ground and get ready to learn some patience and
gain some humility. Potatoes are heavy feeders and they will respond
dramatically to good fertility and tilth. Your yield will suffer to the
extent that the soil you plant in lacks proper fertility and water.
Over the years, Stout’s deep mulching technique will help you build
wonderful soil fertility plus conserve water. In the meantime, working
some organic fertilizer (we like fish meal) into the soil while you are
building the organic matter and fertility will pay big dividends with any
method of growing potatoes, including Ruth’s.
As to laying the seed pieces on top of the ground, shallow planting the
potato seed piece into 1 to 2 inches of soil beneath the deep mulch
would be a good compromise and would provide superior results because it
is more in keeping with tried and true traditional potato planting
methods Also, be sure the mulch is not so dense and packed that the
developing potato plants can’t find their way to sunlight. One final word of
caution: If you have big problems with slugs or mice the deep mulch
method can add to your troubles.
If you have more questions about growing potatoes, or want to try out
some of Wood Prairie Farm’s 16 organic varieties, you can reach them at
www.woodprairie. com or 800-829-9765. (And if you have trouble with
insect pests on your potatoes, be sure to try their new ‘King Harry’
variety, which is naturally highly resistant to flea beetles, Colorado
potato beetles and leafhoppers. )
“God’s Not Mad At You...No Matter What!”
From: 1914 Japanese and Chinese Cookbook:
http://digital.lib.msu.edu/projects/cookbooks/books/chinesejapanese/chin.html
POULTRY AND GAME
FRIED CHICKEN
(Chinese Style)
Two and one half pounds of chicken; two tablespoonfuls of sweet lard; one tablespoonful of syou; one half onion; one teaspoonful of corn starch or Quong Sang Chong; one teaspoonful of salt.
Clean a young spring chicken, and cut it into small pieces. Fry to a golden brown in hot, sweet lard. Serve with a brown gravy prepared as follows: Boil the giblets until tender, then chop very fine and return to the liquor in which they were boiled. Add a tablespoonful of syou and half an onion chopped fine; boil for ten minutes. Thicken with a teaspoonful of cornstarch or rice flour, and pour over the chicken. Serve hot, with rice.
SHU BOK AP
(Fried Squab)
Two squabs; olive or peanut oil; two chicken livers; one small onion;
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two tablespoonfuls of syou; one tablespoonful of Chinese almonds; one quarter pound of white mushrooms; one teaspoonful of salt; yolks of two eggs, hard-boiled.
Cut the squabs in pieces, not too small. Let the legs be separated from the body, also the wings, and cut the rest in four pieces. Singe off all hair and feathers. Wash in cold water, and wipe dry. Dip each piece of squab in dry flour, and toss in boiling olive or peanut oil. Cook until it is crisp. Drain off all fat, while preparing the following: Put one tablespoonful of olive oil in the pan, and when it is hot, place the chicken livers (chopped very fine) in the fat, add a small minced onion, two tablespoonfuls of syou, a tablespoonful of Chinese small almonds, blanched and chopped, and a quarter of a pound of white mushrooms, cut small. Fry for ten minutes, then pour into hot dish and place the squab on top, garnished with crumbled hard-boiled yolks of eggs.
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ROAST SQUAB
One plump squab; two chicken livers; one dozen fresh mushrooms; one tablespoonful of Chinese almonds; one tablespoonful of chicken fat; two tablespoonfuls of syou; one teaspoonful of salt; one quarter small onion; one teaspoonful of cornstarch.
Clean and singe a plump squab. Rub inside and out with salt. Stuff it with the following: A dozen mushrooms, peeled and cut small, a tablespoonful of almonds which have been blanched and chopped fine, and a little minced onion. Mix together, and fill the squab. Now sew or skew tight, and melt the tablespoonful of chicken fat and pour it over the squab. Place in a hot oven and roast for half an hour, basting and turning frequently. Make the gravy, meanwhile, by chopping fine two chicken livers and frying them in a teaspoonful of chicken fat. When very brown, stir in a teaspoonful of cornstarch until brown. Now add two tablespoonfuls of syou, and serve with the squab.
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STEAMED DUCK
Three and one half pound duck; one quarter pound of pork; one quarter pound of mushrooms; one quarter pound of water chestnuts; one quarter cup of barley; one and one half tablespoonfuls of syou; one teaspoonful of salt.
After the duck has been well cleaned, inside and out, cut down the breast, dry well, and rub it thoroughly with salt. Lay in a bowl, and then prepare the following filling: Take one quarter pound of pork, chopped fine; one quarter pound of mushrooms, cut small, and one quarter pound of water chestnuts, sliced thin. Boil one quarter pound of barley for ten minutes, adding half a tablespoonful of syou and a teaspoonful of salt. Mix together all of the above ingredients, fill the duck, and sew or skew it up. Steam for three hours, and serve with rice.
DUCK WITH HERBS
Three to four pound duck; one quarter pound of pork fat; one onion;
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two stalks of celery; one lemon peeling; one quarter clove of garlic; two tablespoonfuls of syou; one tablespoonful of mixed spices; one cup of stock; one dozen mushrooms; one teaspoonful of salt; one tablespoonful of parsley.
Drain and singe the duck. Wipe, then thoroughly dry, inside and out, with a clean, damp cloth. Line a pan with small pieces of pork (fat). Sprinkle the bottom with minced onion, celery, grated lemon peel, and the garlic, grated fine. Lay the duck in and cover with a tablespoonful of mixed spices, two tablespoonfuls of syou, and a cup of rich stock. Set over the fire and simmer for two hours, basting often. Wash the mushrooms and turn them in, and cook all together for ten minutes. Take up, and thicken the gravy with cornstarch or rice flour. Lastly, toss in the chopped parsley. Cut up the duck in small pieces (not too small), arrange on dish, pour the gravy with the herbs around the duck, and serve hot with rice.
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BOO LOO GAI
(Pineappple Chicken}
One young chicken; one tablespoonful of sweet lard; one tablespoonful of syou; one can of preserved pineapple.
Wash and singe a young, fresh chicken and cut off all the flesh. Slice it, put a tablespoonful of sweet lard in the pan, and fry. Do not let it burn. Add the chicken, and fry brown. Add a tablespoonful of syou and a can of preserved pineapple, and cook slowly for fifteen minutes. Thicken the pineapple juice with a teaspoonful of Quong Sang Chong, and serve hot with rice.
SWEET AND PUNGENT CHICKEN
Three and one half pound chicken; one dessert-spoonful of salt; two tablespoonfuls of sugar; two cupfuls of vinegar; one half onion; one tablespoonful of sweet lard; two tablespoonfuls of syou.
Take a young chicken of about three and one half pounds. Clean and singe it, and remove all the bones.
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Lay in a stone dish and over it pour (enough to cover well) a mixture of two cupfuls of boiling vinegar, a dessert-spoonful of salt, and two tablespoonfuls of sugar. Cover, and put away in a cool place for twenty-four hours. Prepare a brown gravy by chopping half an onion and frying it a light brown in sweet lard or chicken fat. Cut the chicken into quarters, and put in a pan with two tablespoonfuls of syou. Simmer for half an hour very gently. Serve with rice.
LYCHEE CHICKEN
Two pound chicken; one teaspoonful of salt; one quart of lychee nuts; two tablespoonfuls of syou; one half small onion; two tablespoonfuls of sweet lard.
Cut into small pieces a fresh young chicken of about two pounds and rub well with salt. Fry two tablespoonfuls of sweet lard a very light brown. Add two tablespoonfuls of syou, and cover tight. Simmer for half an hour. Have ready a quart of lychee nuts,
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peeled and stoned. Add these to the chicken, with the minced onion, and cook slowly for twenty-six minutes. Serve with rice.
HOP HO GAI DIN (Fried Chicken with Almonds or Walnuts)
Two and one half pound chicken; two tablespoonfuls of olive oil; one cupful of Chinese almonds; two stalks of celery; one teaspoonful of onion juice; two tablespoonfuls of syou; one quarter pound of white mushrooms.
Use only the breast of a young chicken, and cut it in small tubes. Fry to a golden brown in two tablespoonfuls of olive oil. Take a cupful of almonds or walnuts, blanched and chopped, and half a pound of small white mushrooms cut up small; to this add a teaspoonful of onion juice and two tablespoonfuls of syou. Turn all in with the chicken and simmer half an hour. Thicken with Quong Sang Chong, and garnish with a border of nuts.
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CHICKEN WITH MUSHROOMS
One tablespoonful of sweet lard; two pounds of chicken; one onion; one pound of fresh mushrooms; one tablespoonful of syou; two teaspoonfuls of salt.
Put the lard in the pan, and have it boiling hot. Cut up a young chicken, and remove all the bones; then lay it in the fat, and cook to a golden brown. Mince the onion and add. Wash and cut up the mushrooms, and add with a tablespoonful of syou. Cook all slowly for fifteen minutes.
Continued: 1914 cookbook:
http://digital.lib.msu.edu/projects/cookbooks/books/chinesejapanese/chin.html
MEATS
PORK WITH GREEN PEPPERS
One and one half pounds of pork; two tablespoonfuls of syou; six green peppers; one onion; one teaspoonful of salt.
Cut the pork in strips about two inches long and half an inch thick. Wash the peppers, remove the seeds, and cut into small pieces; then add to the meat with two tablespoonfuls of syou, one onion chopped fine, and a tablespoonful of salt. Cover, and cook for ten minutes. Serve with rice.
CHINESE FRIED PORK WITH ONIONS
One pound of pork; two large onions; two tablespoonfuls of syou; one teaspoonful of salt.
Cut about a pound of fresh pork (not too fat) in tubes, and fry a light brown. Cut up two large onions and fry with the pork until all is brown,
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then add the salt and two tablespoonfuls of syou, and fry very hot. This is very tasty, and good served with boiled rice.
PEPPER STEAK
One and one half pounds of beef; two tablespoonfuls of beef suet; three tablespoonfuls of syou; six green peppers; one onion.
Take the upper cut of the round of beef and cut into strips about two inches long. Fry in the beef suet for about four minutes, then add one onion, cut fine. Have the green peppers washed and the seeds removed, and cut in small pieces. Turn in with the beef, and add three tablespoonfuls of syou and some salt. Cover tight, and let simmer for ten minutes.
BEEF KIDNEY WITH CHINESE MUSHROOMS
One beef kidney; one quarter pound of dried mushrooms; one small onion; one and one half teaspoonfuls of salt;
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dash of cayenne pepper; two tablespoonfuls of chopped fat pork; three tablespoonfuls of syou.
Soak the kidney for half an hour in cold water with a handful of salt; then cut in small pieces and fry in pork fat. Wash a quarter of a pound of dried mushrooms in lukewarm water, pull off the stalks, and soak for ten minutes. Add this to the kidney, with one small chopped onion, one and one quarter teaspoonfuls of salt, and three tablespoonfuls of syou. Cover tight, and boil very slowly for one hour, adding boiling water if it dries. Serve with rice.
FRIED BEEF WITH MUSHROOMS
One pound of beef; one pound of mushrooms; one small onion; six lotus seeds; two tablespoonfuls of syou; one teaspoonful of salt; one half pound of suet.
Use the upper part of the round, or rump steak, cut in small pieces (strips about two inches long). Chop up the suet and fry out all the fat,
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drain, and fry the beef in it good and brown. Add the onion and slice the lotus seeds. Cut up the mushrooms and turn in. Fry for about two minutes, then add two tablespoonfuls of syou and salt. Cover up tight, and let it simmer for fifteen minutes. Serve with rice.
FRIED RICE WITH CHICKEN AND MUSHROOMS
One pound of rice; one pound of cooked flesh of chicken; one pound of fresh white mushrooms; two stalks of celery; one onion; six water chestnuts; one tablespoonful of pork fat; two tablespoonfuls of syou; dash of cayenne pepper; one teaspoonful of salt.
Boil one pound of rice for twenty minutes. While this is boiling, prepare the following: Take one pound of cooked chicken and cut it in small pieces. Put a tablespoonful of pork fat in the pan, and when it is very hot turn in the chicken and fry for a few minutes. Then cut up two stalks of
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celery, one onion, and six water chestnuts, and add with the syou cayenne, and salt. Fry all for ten minutes, then place the rice in a platter and pour the above over it. Cover tight, and let it soak through the rice thoroughly. Then garnish with chopped parsley, and serve.
1914 cookbook continued:
CHOP SUEYS
EXTRA WHITE CHOP SUEY
Breast of one and one half pound chicken; one tablespoonful of chicken fat; one pound of fresh mushrooms; one half bunch of celery; one dozen water chestnuts; two white onions; one half can of bamboo shoots; two pounds of bean sprouts; one and one half teaspoonfuls of salt; two tablespoonfuls of syou.
Cut in small pieces the breast of a young chicken of about one and one half pounds. Put a tablespoonful of chicken fat in a deep frying pan, and heat very hot, then put in the chicken and fry brown, stirring to keep from burning. Have ready the following ingredients: One pound of fresh white mushrooms, cut small; half a bunch of celery, chopped; a dozen water chestnuts, peeled and cut in slices; two white onions, and half a can of bamboo shoots, all sliced. Add all these to
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the chicken, and cook for ten minutes. Now add two pounds of bean sprouts, and cook for another five minutes with two tablespoonfuls of syou and a dash of cayenne pepper. Simmer for five minutes longer, and serve with rice.
DUCK CHOP SUEY
Three or three and one half pound duck; one tablespoonful of duck fat; one and one quarter tablespoonfuls of syou; dash of cayenne pepper; two teaspoonfuls of salt; one cup of dried mushrooms; one bunch of celery; one half cup of small white onions; one dozen lotus seeds; one can of bamboo shoots; two pounds of bean sprouts.
Carefully wash the duck and remove the bones, then wipe dry and pound the meat until tender. Then chop up about a tablespoonful of duck fat, and fry. Remove all lumps of fat, leaving only the clear oil, and put in the duck meat, cut in small pieces. Fry to a golden brown. Add one and one half
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tablespoonfuls of syou, a dash of cayenne pepper, and half a tablespoonful of salt. Cover, and let simmer for twenty minutes while preparing the following: Wash and soak for ten minutes one cup of dried mushrooms, pulling off all stalks and cutting small; cut up a bunch of celery small, and add a cupful of small white onions. Slice a dozen lotus seeds very thin, and half a can of bamboo shoots. Put all in with the duck and fry ten minutes; then add two pounds of bean sprouts and cook five minutes longer. Serve with rice.
GAR LU CHOP SUEY
(With Chinese Dried Mushrooms)
One half pound of pork; one half pound of beef; one quarter clove of garlic; one onion; one half bunch of celery; one dozen lotus seeds; one half can of bamboo shoots; one and one half pounds of bean sprouts; three tablespoonfuls of syou; one teaspoonful of salt; dash cayenne pepper.
Cut half a pound of pork (not too
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fat) into small pieces, and fry to a nice golden brown. Chop into small pieces half a bunch of celery, and wash and soak half a pound of Chinese dried mushrooms, discarding the stalks. Chop up one onion, and a very small piece of garlic, chopped very fine. Season with three tablespoonfuls of syou. Salt, and add a dash of cayenne. Fry for ten minutes, then add half a can of bamboo shoots and fry for five minutes longer. Lastly, add one and one half pounds of bean sprouts, and cook all together for ten minutes. Serve with rice.
GAI YUK CHEE YUK (Chicken and Pork Chop Suey)
One half pound of breast of chicken; one half pound of lean pork; three tablespoonfuls of sweet lard; one half pound of mushrooms; one half bunch of celery; one dozen lotus seeds; one half can of bamboo shoots; two pounds of bean sprouts; one and one half teaspoonfuls of syou; one half teaspoonful of salt; dash of cayenne pepper.
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Take half a pound of chicken cut from the breast and half a pound of lean pork, and cut both into small pieces. Heat three tablespoonfuls of sweet lard; when it is well melted, put the above meat in the fat and fry until brown, stirring to keep it from burning. Have ready the following ingredients: One half pound of fresh or dried mushrooms which have been washed in lukewarm water (if dried mushrooms are used, soak them for ten minutes and pull off the stalks), half a bunch of celery chopped small, a dozen lotus seeds or water chestnuts peeled and cut into thin slices. Cut up one onion, also half a can of bamboo shoots and two pounds of bean sprouts. Wash all well and drain in colander. Put all these, except the bean sprouts, with the meat, and cook for ten minutes; now add the bean sprouts, one and one half tablespoonfuls of syou, a dash of cayenne pepper, and salt, and cook for five minutes. Serve with rice.
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CHOP SUEY (PLAIN)
One and one half pounds of pork; one and one half pounds of veal; two onions; one dozen water chestnuts; one half can of bamboo shoots; two pounds of bean sprouts; three tablespoonfuls of syou; one half tablespoonful of salt.
Cut half a pound of pork in small pieces, and fry for three minutes. Cut up the veal and add it, frying for five minutes. Chop up two onions and half a bunch of celery into small pieces, slice thin a dozen water chestnuts and half a can of bamboo shoots, and turn into the pan with three tablespoonfuls of syou and half a tablespoonful of salt. Cook for ten minutes. Add the bean sprouts, and cook all together for five minutes. Serve with rice.
1914 Cookbook continued:
CHOW MAINS
MEAT CHOW MAIN
One quarter pound noodles; one quart peanut oil; one half dozen water chestnuts; one half pound of pork; one half pound of veal; two tablespoonfuls of syou; one half bunch of celery; one onion; one half pound of dried mushrooms; two eggs; one quarter pound of ham.
Into a quart of peanut oil put a quarter of a pound of noodles, and cook until crisp; then remove and drain. Meanwhile take one pound of pork, cut it in small pieces, and fry a golden brown. Cut up half a pound of veal, and fry with the pork for five minutes. Add two tablespoonfuls of syou and half a tablespoonful of salt to this, and let it simmer slowly, while preparing the following: Wash, and soak for ten minutes, half a pound of Chinese dried mushrooms, pulling off the stalks; half a bunch of celery,
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cut small; also one onion, chopped fine, and half a dozen water chestnuts, sliced fine. Turn these in with the meat and cook all together for five minutes. Place the noodles on a hot platter as a bottom layer, then the meat and vegetables. Garnish the top with threaded ham and the crumbled yolks of two hard-boiled eggs.
CHICKEN CHOW MAIN
Two eggs; one teaspoonful of salt; one quart of peanut oil; one half pound of noodles; four ounces of pork; two pounds of chopped chicken; one stalk of celery; one onion; one half pound of fresh mushrooms; one half pound of breast of chicken, shredded; three hard-boiled eggs; two tablespoonfuls of syou.
Have the peanut oil boiling hot and toss in the noodles. Fry until they are crisp, then take them from the oil and drain, while preparing the following: Take four ounces of fine chopped pork and half a pound of
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chicken meat, also chopped. Now add two tablespoonfuls of syou and one teaspoonful of salt. Cook all for ten minutes. Lay the noodles on a platter, forming a layer at the bottom of the dish, and place the vegetables and gravy on top of the noodles. Add a layer of the shredded chicken breast, lastly the yolks of hard-boiled eggs, crumbled, as a garnish. Serve very hot.
LOBSTER CHOW MAIN
One pound of lobster meat; two eggs; one half pound of noodles; three stalks of celery; one can of bamboo shoots; one onion; one quarter pound of mushrooms; one tablespoonful of sweet lard; one quart of peanut oil; three water chestnuts.
First boil the peanut oil and into it throw the noodles, cooking until crisp. Remove and drain, while preparing following: Put teaspoon of sweet lard into frying pan, and when hot turn in half the lobster meat, which has previously been cooked. (Canned
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lobster will do as well.) Cook for a few minutes, then add the onion, mushrooms, and water chestnuts. The bamboo shoots are added last, and all fried for ten minutes. Take a hot platter, and place the crisp noodles as a layer at the bottom of the dish, and spread above ingredients on top. Then take the other half of the lobster meat, and place a layer on top. Garnish with shredded yolks of hard-boiled eggs.
FRIED RICE WITH HERBS
Two cupfuls of boiled rice; one and one half teaspoonfuls of pork fat; three stalks of celery; one large onion; five water chestnuts; one teaspoonful of salt; dash cayenne pepper; two tablespoonfuls of syou.
Fry one large onion a light brown in one and one half tablespoonfuls of pork fat; chop up three stalks of celery very fine, and add five water chestnuts, sliced thin. Fry all a light brown, then take two cups of rice that has boiled for twenty-five minutes, or use cold rice if you have any on hand. Mix all together with salt and cayenne and syou, and fry for ten minutes, shaking and stirring constantly. Serve hot, garnished with any meat or fish, or alone. This is very tasty.
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FRIED RICE WITH EGGS AND HERBS
Six eggs; one half pound of rice; one quarter pound of pork, very fat; three water chestnuts; one stalk of celery; one onion; one teaspoonful of chopped parsley; one teaspoonful of salt; pinch of pepper.
First wash the rice and boil for half an hour. Cut up the pork very small, and fry brown. Add one onion, chopped fine; the three water chestnuts, sliced thin, and one stalk of celery, cut small. Salt and pepper, and fry all for ten minutes, taking care not to brown. Now turn in the rice, and fry five minutes. Meanwhile beat up six eggs, pour them over the mixture, stirring and shaking the pan constantly for five minutes, and serve hot.
FRIED RICE WITH TOMATO SAUCE
One teaspoonful of chopped parsley; two cupfuls of boiled rice; four tomatoes, or half a can; one onion; one tablespoonful of fat pork; dash of cayenne.
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Cut up the pork and fry brown. Put in the onion, then the tomatoes and salt and cayenne. Fry for five minutes. Turn the rice, which has previously been cooked, into the pan and fry all together for five minutes. Place on hot platter, and garnish with minced parsley and eggs, threaded. Serve very hot. Make eggs thread by beating them with a tablespoonful of water, then pour through a sieve into boiling water and use as a garnish.
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> OMELETTES
FOO TAY DÄN
(Chinese Ham and Eggs)
Six eggs; one tablespoonful of ham fat; one half cup of minced ham; one half dozen water chestnuts; one half of a small onion.
Heat one tablespoonful of ham fat very hot. Chop up half a cupful of ham meat; slice thin half a dozen water chestnuts and half a small onion. Fry all together for five minutes; then beat six eggs, turn in pan, and scramble.
FOO YUNG DÄN
(Chinese Omelette with Herbs)
Four eggs; one half a minced onion; four sticks of celery; four ounces of pork; one dessert-spoonful of syou; one half teaspoonful of salt.
Beat four eggs well; have ready half a minced onion and four sticks of celery, chopped very fine. Put in the frying pan four ounces of pork,
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chopped fine, and fry until brown. Now add the herbs, with a dessert-spoonful of syou, and finally the beaten eggs. Let the whole cook for five minutes, without touching, but be careful to keep it from burning. Fold one half over the other, and slip on the platter. Serve at once, with rice.
CHINESE SCRAMBLED EGGS
One half teaspoon of sweet lard; one onion; five eggs; one teaspoonful of salt; dash of cayenne pepper or black pepper.
Put half a tablespoonful of lard in frying pan and when it is very hot toss in one onion, chopped fine, and fry to a golden brown. Break five eggs in a bowl, beat well, and turn into the pan; then keep stirring until it is done. It should all be a light golden brown. This is very good with rice.
MUSHROOM OMELETTE
One tablespoonful of lard; one quarter of an onion; one half pound of fresh mushrooms; one tablespoonful
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of syou; four eggs; one quarter teaspoonful of salt.
Into a tablespoonful of hot, sweet lard fry quarter of an onion a light brown. Cut half a pound of fresh mushrooms very fine, and cook for five minutes. Beat four eggs with one tablespoonful of syou, and turn into pan. Cook for five minutes without touching, but keep from burning by gently shaking the pan. Fold over, or slip from pan into dish which is kept warm over a dish of hot water.
VEGETABLES
FRIED BEAN SPROUTS
Into a hot iron pan put a quarter of a pound of fresh pork fat, and fry brown. Drain all water from a pound of bean sprouts, put into the hot fat, and fry uncovered for five minutes, stirring to keep from burning. Now add to the three tablespoonfuls of syou, salt, and pepper. Cover tight, and let simmer for fifteen minutes.
FRIED CABBAGE
Wash and dry the cabbage, then cut in long, slender strips, and throw into a deep frying pan containing two tablespoonfuls of hot fat. Sprinkle with salt and pepper to taste and fry, stirring for five minutes, shaking the pan to keep cabbage from burning. This is very good with rice, and is used by the poor Chinese as a substitute for fish.
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ENDIVE
Have water boiling hot and salted. Now put in a tiny piece of washing soda. Wash the endive, throw it into boiling water, and boil slowly for ten minutes. While boiling, take one tablespoonful of olive oil and heat it. Add one tablespoonful of vinegar, a dash of cayenne, half a teaspoonful of salt, and one clove of garlic, chopped very fine. Let this all simmer for five minutes, then drain off the water, and pour out the endive, and serve.
Endive is also good cooked as follows: Place one tablespoonful of sweet lard in pan, wash endive, and fry it for five minutes. Then cover it up tight and let it simmer in its own juice for ten minutes.
CHINESE PICKELED YELLOW TURNIPS
Cut the turnip in thin slices, then cut each slice in narrow strips until it looks like strands. Place in bowl and over it pour two cupfuls of vinegar, a dash of cayenne, a quarter of a clove
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of garlic, two teaspoonfuls of salt, and one teaspoonful of ginger, and let stand twenty-four hours before serving. To the above quantity use enough turnip for the vinegar to cover evenly.
EGG PLANT
One large egg plant; two cups of vinegar; one dessert-spoonful of mixed spices; one cup of sugar.
Cut one large egg plant in slices (not too thin). Soak for two hours in cold water with a handful of salt. Then drain this off, and pour over the egg plant a little vinegar mixed with water, and let it lie in this for about half an hour. Then drain thoroughly and pour over it two cupfuls of hot vinegar with dessert-spoonful of mixed spices and one cup of sugar. Cover tight and put away for at least twenty-four hours.
BOILED AND DEVILED CUCUMBERS
Peel the cucumbers, and place in salted boiling water. Boil slowly until the cucumbers become transparent.
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Drain off all water and serve with a sauce made of one tablespoonful of olive oil and one teaspoonful of vinegar, beaten well with a dash of cayenne and the yolks of two hard-boiled eggs.
Cucumbers can also be cooked by placing one tablespoonful of oil or fat in a deep frying pan, and into this putting the washed and peeled cucumbers, rolling them about, and frying for five minutes. Cover tight, and let simmer in their own juice until transparent.
FRIED BAMBOO SHOOTS
Take one can of bamboo shoots and drain off all water. Wipe the bamboo shoots dry, and slice in long thin strips. Have ready boiling peanut oil, and toss the shoots into that. Cook until crisp. Delicious. Must be eaten hot.
WATER CHESTNUT SALAD
Peel and wash these little nuts, which are about the size of an ordinary
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chestnut. Slice very thin. Make a dressing of the following: To two tablespoonfuls of olive oil add the juice of one onion, one tablespoonful of fine vinegar, two teaspoonfuls of syou, one teaspoonful of salt, the yolks of two hard-boiled eggs crushed smooth, and half a teaspoonful of sugar. Mix all until smooth, then pour it over the water chestnuts. Sprinkle with chopped parsley.
CHAR QUÄ
(Chinese Artichokes)
Six char quars; one teaspoonful of olive oil; one tablespoonful of Quong Sang Chong; two tablespoonfuls of syou; two tablespoonfuls of chopped parsley; yolks of two hard-boiled eggs.
These little vegetables are peculiar to China, but are also grown very successfully on Long Island by the Chinese farmers. They have a very delicate flavor, and cooked the following way are very delicious, as well as extremely attractive. First wash thoroughly in cold water, then turn
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them into boiling salted water and boil about twenty minutes, meanwhile preparing the following sauce: Mix one teaspoonful of olive oil with one tablespoonful of Quong Sang Chong (water chestnut flour) until very smooth, then pour enough boiling water over it to make a thick cream. Add one teaspoonful of syou, and let it just come to a boil, stirring in the chopped parsley gently. Arrange the artichokes on a small platter with green lining, or place a green leaf under each artichoke. Fill the center of each with the yolks of hard-boiled egg, whipped smooth with a little olive oil and salt. Lastly, pour the sauce over, and serve. This should look like a water lily.
CHINESE FRIED PEAS
(Used by Children as Salted Peanuts are Used in America)
Put a teaspoonful of peanut oil in the frying pan, taking care to have one with a long handle, as the peas may pop. Toss a pint of yellow whole
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peas in the pan, and shake the pan while the peas roll about and turn a light brown. Chinese children make little cornucopia paper bags into which to put these peas and eat them like nuts.
PUMPKIN AND YELLOW SEEDS
Remove large seeds and spread them on paper. Sprinkle with salt, and bake them until dry.
FRIED NOODLES
Have about two quarts of boiling peanut oil. Throw in the noodles and fry a golden brown. Remove from oil, and drain off all fat by laying noodles on bit of paper.
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> CAKES
ALMOND CAKES
Two cupfuls of rice flour; one quarter cupful of almond oil; one half cupful of chopped almonds; one and one half cupfuls of powdered sugar; two eggs.
Mix thoroughly two cupfuls of rice flour, one and one half cupfuls of powdered sugar, and half a cupful of blanched almonds, chopped very fine, with a quarter of a cupful of almond oil. Moisten with two beaten eggs. Use no water, and if too stiff, add more egg. Roll about quarter of an inch thick, and cut in fanciful shapes. Place half an almond in the center of each cake, and bake them for one hour in a moderate oven. These cakes are certain to keep for a long time if they are placed in a tin box.
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GUM LU
(Golden Cakes)
One and one half cupfuls of rice flour; one cupful of honey; one quarter cupful of mixed nuts, chopped; three teaspoonfuls of clarified goose fat; yolks of two eggs; pinch of salt.
Take one and one half cupfuls of rice flour and a pinch of salt and into this work three teaspoonfuls of clarified goose fat. Then chop very fine about quarter of a cup of minced nuts. Beat the yolks of two eggs, and mix all together. Now pour in one cup of raw, dark honey. If too moist, add more flour. Stir thoroughly for fifteen or twenty minutes, and pour into small cake pans, well oiled, and bake slowly for two hours.
LAI YUT
(Beautiful Moon Tarts)
Two cupfuls of rice flour; one tablespoonful of clarified goose fat; two eggs.
These tarts are a sort of dumpling. Work a heaping tablespoonful of
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clarified goose fat into two cups of rice flour. Add ice-cold water slowly to make a stiff paste. Roll out, brush with the whipped whites of eggs, and fold over several times, each time brushing with egg; then roll about quarter of an inch thick and cut into rounds about the size of a small saucer. Put in the filling, and place another round of paste on top. Press together at the edge, forming a rounded edge, and brush all again with white of egg. Bake for fifty minutes in a moderate oven, then remove the outer flake, which will leave the tart snow white. Decorate with a yellow moon in the center, cut from candied orange peel or painted with fruit coloring.
Filling: Two cups of lychee nuts, stoned and mashed to a pulp, one and one half cupfuls of sugar, quarter of a cupful of crystallized limes, and a teaspoonful of mixed spices. Mix all well together, and use to fill tart.
Another filling: Quarter of a pound of beef fat, cut in small pieces, one
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cupful of chopped dates, one cupful of preserved pineapple, quarter of a cupful of blanched chopped almonds, one and one half cupfuls of sugar, and one teaspoonful of mixed spices. Mix thoroughly.
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> PART II
JAPANESE RECIPES
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> SOUPS
SATSUMA SOUP
One small chicken; one medium-sized carrot; one pint of satorius (elephant-ear plant); two white radishes; one quarter pound of dried mushrooms; one quarter pound of aburage (oil-fried Tofu); one quarter pound of miso paste (soy bean and rice cheese); one half teaspoonful of mixed red-pepper spices.
To prepare the chicken, separate the meat from the bones; then put bonesincold water and boil slowly for about two hours. Strain, and add the well-chopped vegetables. (The mushrooms should have been washed, and soaked in lukewarm water for ten minutes previously.) Boil for one more hour, then add the chicken meat, cut in very small pieces, salt, spices, and half a teaspoonful of sugar. Cook all slowly for one hour. This makes about three pints of soup. It
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is better to make it the day before it is to be used. Soup is always improved by standing over night. The late Mikado took three or four sips of this soup for breakfast.
TORI SHIRU
(Chicken Soup)
Two pound chicken (not necessarily young); one half pound of egg noodles; one half cupful syou sauce; one quarter pound of white mushrooms; one half dozen water chestnuts; salt, pepper, and sugar.
Thoroughly clean and singe the chicken, and scald feet to peel off scabs or skin. Cut giblets in small pieces and the chicken in about six pieces, and cover with three quarts of cold water. Boil all for about three hours, according to the age of the chicken. While it is boiling wash and cut up the vegetables. Now make the egg noodles of flour and eggs and roll as thin as paper on a floured board, then cut in shapes of flowers (chrysanthemums, the Japanese prefer), and
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leave spread out on the board to dry. Drain all soup from the bones and bring to a boil. Add vegetables, salt, pepper, and one teaspoonful of sugar; also the syou sauce. Boil all for half an hour, then throw in the noodles and cook for ten minutes. Serve each bowl of soup with one large noodle flower on top.
UWO SHIRU (Fish Soup)
One and one half pounds of fish (any kind); one quarter pound of fat pork; one pound of miso paste (bean and rice paste); one half cupful of syou sauce; one cupful of cooking juice sauce; one small carrot; two onions; three hard-boiled eggs; two tablespoonfuls of cooked, chopped ham; pepper, salt, sugar, and spices.
To make this soup, any fish of the milder variety can be used, such as cod, haddock, or bass; lobster and shrimps are also good cooked this way. Have the pork cut into small pieces, and fry a golden brown; then
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wash the fish and take out all bones, chop up into small pieces, add to the pork, and fry for a few minutes. Have ready all the vegetables, cleaned and grated, and put into the pot with the syou and cooking juice, salt, pepper, and spices. Let it come to a boil, then add the miso paste, mixed with a pint and a half of boiling water. Stir all well together, and boil for one hour, adding boiling water if it cooks away. Strain into soup bowls, and serve with slices of hard-boiled eggs, sprinkled with chopped parsley and grated ham.
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> FISH
MUSHI KUJIRA
(Boiled Whale or Bass)
Two pounds of fish; one half teacupful of syou; orange and lemon skin; two long, large radishes; two tablespoonfuls of vinegar; salt, and dash of cayenne pepper.
Take off all bones and slice the fish daintily in long slices, and then in half-inch dice. Sprinkle with salt, and leave for about fifteen minutes. Cut radishes in long, even, delicate strips. Boil for a few minutes, strain, then add half a cupful of syou sauce and two tablespoonfuls of a fine vinegar. When it boils, drop in the fish slices. Boil up, then push to back of range, and, covered tight, let it simmer for half an hour. Grate the peels of half a lemon and half an orange, and sprinkle over the fish, after having removed it to a hot platter. Serve with boiled rice.
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NOTE. This dish comes from Nagasaki, and is really a Japanized Chinese dish. Japanese cooking of fish greatly resembles that of the Chinese.
TEMBANI OF MACKEREL
(Fish Delicacy)
One good-sized mackerel; one fresh radish; one cupful of syou sauce; vinegar; orange or lemon peel; one half cupful of cooking juice.
Clean the fish, and remove all bones. Cut into half-inch dice, sprinkle with salt, and let stand for about half an hour. Wash the radish and cut into thin pieces, then throw it into the salted, boiling water. Boil for about five minutes, then strain off all water and add half a cupful of syou sauce and the same amount of cooking juice. Let all boil up, then add the fish and let it simmer for about twenty-five minutes. Remove from the fire, and before serving add a tablespoonful of vinegar. Place on a hot platter, and sprinkle with grated lemon or orange peel. Serve with boiled rice.
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ONIGARA YAKI
(Broiled Lobster)
One lobster; syou sauce; salt and pepper; powdered sanshi spice.
Wash the lobster carefully in cold water. Place in boiling, salted water, and boil very slowly for one hour. Remove from the saucepan, and immediately throw into cold water. Cut in two pieces lengthwise, and dip each half in syou sauce. Place upon gridiron, and toast well both back and front, taking minute care not to blacken skin and fins. Once again cover with syou sauce, sprinkle with sanshi spice and pepper, and serve.
NOTE: Sanshi spice is made from the seeds that grow on the sanshi tree in Japan.
YAKI ZAKANA (Fried Fish)
For any small fish. Wash the fish and scale it if necessary, removing all fins. Rub well with salt. Have ready a deep iron pot and use peanut or goma-seed oil, or, if preferred, olive oil. Do not have too much oil in pan,
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but only enough to prevent burning. Lay the fish in the pan, but do not crowd one on top of another; fry a light brown, being careful in turning not to break the fish. Have ready oil-fried Tofu, and place each fish on a cake of about the length of the fish. Sprinkle with grated lemon peel, and serve with rice, very hot.
NOTE: Tofu is made from a mixture of syou bean and rice. It is mashed and rolled into a thin cake, and fried in oil, very much like pancakes.
JAPANESE FISH BALLS
Take any boiled fish, cold, and mix with rice, boiled to a paste. Roll in flour to balls the size of large marbles; toss into boiling goma-seed oil, and fry a golden brown.
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> POULTRY AND GAME
YAKI UDZURA
(Broiled Quail or Pigeons)
Quail (or pigeons); mushrooms; aburage (bean cheese paste) Tofu; olive oil; parsley.
Prepare the quail or pigeons the day before using by washing and singeing and rubbing with salt, then put them away in cool place. Next day take half a pound of aburage, and fry the Tofu cakes in oil. Set in warm place to drain off the oil while toasting the birds. Dip the birds in olive oil, then in dry flour, and toast over a red-hot fire, turning quickly until they are a crisp brown. Place each bird, or half of a bird, if it is a pigeon, on the fried Tofu, and have some white mushrooms which have been fried in oil, placed around the birds. Then sprinkle with chopped parsley, and serve very hot.
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SHIKA SHIRO
(Pot-roasted Venison)
Three pounds of venison steak; one cupful of syou sauce; one cupful of vinegar; two tablespoonfuls of sugar; one quarter pound of fresh pork (fat); one quarter pound of miso paste; one onion.
Place the meat in an earthenware bowl and cover with one cup of vinegar, two tablespoonfuls of sugar and the same amount of salt, one tablespoonful of mixed spices, and one onion, sliced. Cover, and put away to pickle for two or three days in a cool place. When ready to cook, remove meat from the juices, cut up the pork in small strips, and fry a light brown in deep iron pan. Add the venison meat, and fry well on both sides until brown, taking care not to burn it. Add the syou sauce, cover tight, and let simmer for one hour, or two, if necessary. Mix the miso paste with a little cold water, and stir it until it thickens. Remove the platter, and garnish with slices of lemon sprinkled with chopped parsley.
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FRIED SQUAB
Take very small squabs, clean them, and rub dry. Separate the legs and wings, and cut the body into small pieces. Toss into boiling peanut oil, and cook until crisp. Remove, drain off oil, and serve on fried Tofu.
HATO SHIRO
(Stewed Pigeon)
Two good-sized pigeons; one cupful of syou sauce; one half cupful of mirin sauce or sherry; one tablespoonful of sugar; one small onion; two tablespoonfuls of kudze starch; one quarter pound of fat fresh pork; one dozen water chestnuts; one quarter pound of bamboo shoots; salt and pepper.
Select good, plump pigeons and singe and clean thoroughly, then dry. Rub well with salt. Take the fat pork and fry out all the fat, and when boiling hot put in the pigeons and brown all over, rolling them on all sides. Have ready the water chestnuts; washed and cut in thin slices,
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also the bamboo shoots cut in thin strips. Chop up the onion very fine, and turn into the saucepan with the pigeons, adding the syou sauce, pepper, salt, and sugar. Cover very tight, and simmer over a slow fire for one hour. Then add the mirin sauce, or sherry. Lastly, mix two tablespoonfuls of kudzu starch in cold water, and stir into the juice until it thickens. Serve with rice.
MUSHI KIJI (Roast Pheasant)
One good pheasant; one pound of small Japanese almonds; one and one half cupfuls of rice paste (comes prepared); three cupfuls of mirin sauce; one half cupful of cooking sauce; one tablespoonful of sugar; salt, pepper, and mixed spices; oil.
Wash and singe the bird, then rub well with salt. Place in deep dish and cover with three cupfuls of mirin sauce; more, if that quantity does not cover the bird. Lay away in a cool place over night, then drain
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off all liquid and have ready the almonds, blanched and chopped very fine. Add them to the rice paste with the sugar, a little salt, quarter of a cup of cooking sauce, and a pinch of mixed spices. Stir all together, and stuff the pheasant with this mixture. Sew up, and truss. Have ready boiling hot olive oil or goma-seed oil, pour it over the pheasant, and place in a hot oven. Roast until tender (about one hour), adding little by little the rest of the cooking sauce, and basting frequently. Cook for a half-hour longer, then place on hot platter and garnish with flower petals and water cress.
USAGI AMAI-SUI
(Hare, Sweet and Sour)
One good-sized rabbit or hare; one cupful of vinegar; one cupful of syou sauce; one tablespoonful of salt; three tablespoonfuls of sugar; one half cupful of mirin sauce; one tablespoonful of mixed spices; one half pound of fat fresh pork; one dozen red plums; one small lime or lemon.
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Take a small hare or large rabbit that has been hanging for at least two days, and after it has been skinned, and the insides removed, wash well in cold water. Cut in quarters and put in a deep dish, covering it well with the vinegar, sugar, salt, and so on, mixed with water. Add the spices also, and a quarter of a cupful of mirin sauce. Cover up well, and let it pickle in a cool place for two or three days; then remove it from the liquid and cut in small pieces. Have ready the fat pork cut in small pieces, and fry. Toss in the hare, and brown. Now have ready a covered China cook dish or casserole, and place in it the hare and pork, adding the syou sauce, a pinch of salt, pinch of the spices, and the quarter cupful of mirin sauce. Cover up tightly, and cook in a slow oven for one hour. Then prepare a dozen large red plums, removing the stones, and add them. Dissolve one teaspoonful of Kanton (Japanese gelatine) and mix with the gravy, taking care not to break the
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plums. Cook for another five minutes, then place on a hot platter, decorated with slices of lemon or limes, with a plum placed on top of each slice. This is good served either with white-bean cakes or rice.
MUSHI AHIRU
(Baked Duck)
Clean and singe the duck and wash in lukewarm water, then wipe dry with a clean cloth. Rub well with salt. Cut in pieces, and dip each piece of the duck in a batter made of kudzu starch and eggs. Make the batter of about the thickness of fritters. Lay these in a pan that has been oiled, and bake in a slow oven for two hours. Make a gravy by chopping the giblets very fine and putting them in a pot with a cupful of water, a cupful of syou sauce, salt and pepper, and a teaspoonful of sugar. Boil slowly while the duck is baking. Place the duck, which should be well browned, on a platter, then pour over it the gravy and garnish with orange or lemon peel, grated.
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ROAST CHICKEN
(Japanese Style)
Take a young, tender chicken and clean and singe. Put the feet to boil until the scabs scale off, then place with the giblets to boil slowly. Make a stuffing of rice boiled dry in chicken gravy, add chopped onion and a pinch of mixed spices, salt, pepper, and a dash of cayenne. Put this in body of chicken and sew up. Roast for an hour, or longer, according to age of chicken. Make a gravy from the stock of the giblets. Chop the giblets up fine and add to the gravy. Serve with roasted sweet potatoes.
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> OMELETTES AND CUSTARDS
UNOHANA YAKI
(Flower Custard)
Two ounces of Kanton (Japanese gelatine); six eggs; three tablespoonfuls of cherry sirup; one ounce of goma seeds.
To make the pink custards, whip the whites of five eggs into the dissolved two ounces of gelatine. Add, while stirring over a slow fire, three tablespoonfuls of cherry sirup. Let it come to a boil, then pour quickly into flower-shaped molds, and let it set.
Yellow custards can be made by using the yolks instead of the whites of eggs, and half a pint of coconut milk. When the custards are solid, turn them from the molds on to large leaves on a plate, or decorate the flowered custard with leaves suitable to the flower represented. If the flower has a dark center, use goma seeds, and if variegated colors are
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liked, pour half the yellow and half the cherry custards into the molds. The effect is very pretty, and the custards delicious. The pouring should be done very quickly and lightly, and the molds, of course, should be of flower designs. All travelers are enthusiasts on the subject of Japanese flower custards.
KINOKO-TAMAGO-YAKI
(Shrimp Omelette)
Four eggs; one half cupful of shrimp meat; one half cupful of syou sauce;goma-seed oil.
Beat up the eggs with half a cupful of syou. Have ready about four or five small frying pans. Wipe pans when hot with paper soaked in goma-seed oil. Pour into each pan an equal quantity of the egg, and quickly divide and scatter in the shrimp meat, which has been finely chopped. Fry all slowly for four minutes. The Japanese brown both sides at once, by putting some burning charcoal into a tin plate and laying this on top of
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the omelette on the stove. The omelette should be served very hot, and for this purpose there are special omelette dishes, Chinese and Japanese, the lower part of which is a hot water holder.
USU TAMAGO YAKI
(Fried Eggs)
One half dozen eggs; one cupful of cooking juice; two tablespoonfuls of syou sauce.
Beat the eggs with chopsticks, adding the cooking sauce and syou. Mix all well. Wipe a frying pan with paper soaked with goma-seed oil, and as soon as pan is well heated, pour in the above mixture and fry over a slow fire.
TAMAGO TOFU
Eggs; cooking juice; syou sauce; horseradish.
Break any required number of eggs and beat with chopsticks. Mix with twice the amount of cooking juice and one third of syou sauce. Pour
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the mixture into a thin china bowl or a tin mold, and steam over boiling water for thirty or forty minutes. Transfer a soupladleful to each individual bowl, and over each pour a small quantity of cookingjuice and a few drops of syou sauce. Sprinkle with ground horseradish, and serve very hot.
SCRAMBLED EGGS
(Japanese Style)
Eggs;green pepper; cold boiled rice; mushrooms.
Break into frying pan half a dozen eggs, stirring lightly with knife. Add quickly, before egg begins to cook, a tablespoonful of chopped green pepper, the juice of an onion, half a cupful of chopped mushrooms, and half a cupful of boiled rice.Toss all quickly together. Cook over a very slow fire, and serve hot.
SAKURA
(Cherry Custard)
Beat up lightly and frothily six fresh eggs. Add one cupful of milk, sugar,
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and three tablespoonfuls of cherry sirup. Throw a handful of ripe, plump red cherries into the baking pan, and over this pour the above mixture. Bake for about half an hour in a medium oven. Then remove, and at intervals over top of dish set more cherries. Sugar is unnecessary where the cherries are sweet and ripe, as the sirup will then suffice.
TAMAGO BOLAN
(Peony Eggs)
Boil five eggs hard. Place in cold water. Remove shells carefully, so as not to blemish whites. Carefully cut off top with thread, one end between teeth, the other between fingers, drawing thread through egg. Remove the yolks. Boil a small pink snapper (fish) in hot water for ten minutes, or steam for thirty. Remove all bones and fins, and chop together until fine. Mix with finely mashed miso, pepper, and salt. Chop yolks daintily and fluffily, and mix with fish meat. Fill the whites with
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this mixture. Now place the filled whites in center of a lettuce head and arrange fine strips of udo shoots round it. To fix lettuce head properly, all the leaves should be carefully adjusted and separated, washed, and then put back into shape again. It looks now like a bouquet, and is held together with toothpicks.
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> VEGETABLES AND RELISHES
KUWAI-KINTON
(Water Chestnut Cream)
Fifteen large water chestnuts; three quarters pound of sweet potatoes; three tablespoonfuls of vinegar; three quarters pound of sugar; one half pint of mirin sauce.
Peel the skin from fifteen large water chestnuts and slice them very thin. Boil in lukewarm water for about fifteen minutes. Peel the sweet potatoes, cut in slices, and dip in ice-cold water three or four times, changing the water with each dipping. Boil about one quart in an enameled saucepan, add the vinegar, then throw in the sweet potatoes. Cover, and boil for about twenty minutes; then, if tender, drain off all the water and add the sugar, with five tablespoonfuls of warm water and also the mirin sauce. Add a pinch of salt. Then place over the fire and add the above prepared water chestnuts.
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When the water chestnuts have thoroughly absorbed the juice, add the strained sweet potatoes, stir with wooden spoon, taking care not to burn it, and boil until it is firm. Serve hot or cold—it is better hot.
MUSHI TAMANA AND BUTA
(Cabbage and Pork)
One good-sized hard cabbage; one cupful of syou sauce; one tablespoonful of sugar; one pound of salt pork; one onion; salt and pepper.
First boil the salt pork for one hour, then chop it in small pieces. Select a good hard cabbage without blemishes and wash it thoroughly in cold water; soak it in water with a handful of salt to kill all possible vermin. Remove from salted water, and rinse in fresh water, removing all salt. Carefully cut out the heart and center leaves, making a good-sized pocket, and fill this space with the chopped pork and one onion chopped very fine, salt, pepper, and a teaspoonful of goma seeds. Press the cabbage
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leaves back into place, and tie tight in cheesecloth. Have ready a deep pot of boiling salted water, and in this place the cabbage in the bag. Cover, and boil slowly for two hours. Remove to a platter, and pour over it the syou sauce, which has first been boiled. Serve with rice.
SHIRO URI
(Stewed Squash)
These squash or various kinds of vegetable marrows are best simply peeled and boiled in salted water for twenty minutes, then removed and allowed to simmer in boiling syou sauce for five minutes longer. They are also very good stuffed with chopped meat or fish. To stuff one, take cold meat, chop it very fine, then mix with it two tablespoonfuls of miso and salt, pepper, and spices, and two tablespoonfuls of syou, and fill the center. Fish can be used instead of meat; but if fish is used, add the juice of a lemon.
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NASUBI YAKI
(Fried Eggplant)
Peel the eggplant and cut it in slices. Cover with ice water and a handful of salt. Put on a heavy weight, iron or stone, to press out the juice, and leave for about half an hour. Then strain off all water, which will be a dark brown, and rinse with fresh cold water, wiping dry each slice. Dip each piece in beaten eggs, and fry in goma-seed oil; drain off all oil. Place on a platter, covering well with one cupful of cooking sauce, boiled. Sprinkle with goma seeds, and serve with rice.
AMAI TAMANA
(Sweet and Sour Cabbage)
Cut a small, hard cabbage very fine. Place in frying pan one tablespoonful of goma oil, and when it is boiling hot throw in the shredded cabbage. Sprinkle with salt, and fry, stirring constantly to keep it from burning. Add one tablespoonful of sugar, the same quantity of vinegar, and a little
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piece of lemon or orange peel, shaved very fine. Cover tight, and let all simmer for twenty minutes. Finally add half a teaspoon of goma seeds. Serve hot.
SATSUMA TAMANA
(Cabbage, Satsuma Style)
Wash and shred fine a hard, crisp cabbage. In deep pan put goma-seed or olive oil. Add the cabbage, with half a dozen stoned prunes and the juice of a lemon, pepper, and salt. Let this slowly stew in its own juices for an hour or so. Raisins can be used instead of prunes, if preferred. It is a delicious way of cooking cabbage, the fruit lending a most delightful aroma to the cabbage.
FRIED CABBAGE
Wash and shred a hard cabbage. Put olive oil in deep iron pot, and add the cabbage, pressing down until it is absorbed into the oil and moisture. Add pepper, salt, and syou sauce, and let simmer slowly for half an hour.
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Remove lid about ten minutes before serving, to allow cabbage to brown.
CHICKEN LIVER PASTE
Fry chicken livers over slow fire, or boil if preferred. Drain from water or fat when cooked, and crush through sieve. Fry a cupful of fresh or dried mushrooms. Crush these also through sieve, and add it to the livers. Add the juice of an onion and some lemon juice. Serve on salted crackers. Delicious for sandwiches.
GIBLET PASTE
Boil giblets until they are in shreds. Crush through sieve, then add the juice of an onion and lemon juice. Whip lightly with the hard-boiled yolk of eggs. Serve on crackers, with crumbled yolks of eggs sprinkled on top.
Pastes can also be made in a similar manner from soft meats and fish. Onion is usually added, and sometimes chopped parsley.
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SUMOMO SUI AND AMAI
(Plums, Sour and Sweet)
Have a sirup made of half a cupful of water, two cupfuls of sugar, a quarter cupful of vinegar, and half a teaspoonful of mixed spices, ground. When it is boiling drop in the plums, and let boil slowly for twenty minutes. Add half a cupful of mirin sauce, or any other desired spirits, and let all come to a boil once. Remove, and serve.
BAKED BANANAS
Split the bananas on one side of the skin. Place in a medium oven and bake for about ten minutes. Now take the fruit carefully from the skin, taking pains not to break the skin. Whip smooth with chopped dates and almonds (about a teaspoonful of dates and nuts to each banana), return mixture to shell, and serve with powdered rice or sugar. Serve cold or hot.
STUFFED BANANAS
Bake long, plump bananas for ten minutes in medium oven. Remove
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and split skin down one side. Remove the inside, and whip it up with shredded coconut, a little cream and sugar, and a little lemon juice. Return to shell, and bake for another ten minutes.
TORI-KAN
(Chicken Jelly)
Two pounds of chicken flesh; one half pound of seaweed jelly or gelatine; one tablespoonful of sugar; salt and pepper; one quarter pound of dried mushrooms; one cup mirin sauce.
Cook in boiling water a young, tender chicken until it is tender. Take from the liquid, remove all the bone and cut in small pieces. Pick off stalks from mushrooms and soak in lukewarm water for twenty minutes. Cut in small pieces and boil for twenty-five minutes in about two cupfuls of water. Add the mirin sauce and boil again about five minutes. Wash the dry seaweed jelly and soak for about two hours, then take from water and squeeze dry. Break into small pieces
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and boil in one quart of water until it dissolves. Strain into another saucepan, with a pinch of salt and a tablespoonful of sugar. To this add the mushrooms and mirin sauce, and mix all together, with the chicken meat, salt, pepper, spices, etc. Have ready a lacquered box or smooth wooden box or mold, and pour in the mixture. Let it set, and, when serving, cut it in slices.
KAREFISH NIGORE
(Sole Jelly)
One medium-sized sole; one cupful of mirin sauce; two carrots; one quarter pound of dried mushrooms; one half pound of Kanton (dried seaweed jelly).
First prepare the sole by cutting away the head and thoroughly cleaning and scaling. Cut in fillets or slices, removing the small bones. Take one cupful of mirin sauce and a pinch of salt. Place in pot, and boil only a few minutes. Chop into small pieces two carrots and about a quarter pound
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of dried mushrooms (first washed and soaked). Boil in a small quantity of water, and when tender, strain. Add the mirin sauce, previously boiled for fifteen minutes. Wash half a pound of dry seaweed jelly, and soak in water for two hours. Take out, and squeeze dry. Break in small pieces, and throw in pan with a quart of water. Boil and dissolve. Strain into another saucepan. Add half a cupful of sugar and a tablespoonful of syou sauce. With this mix the fish and vegetables, and stir thoroughly. Transfer to lacquered or smooth wooden box, and let it set. When it is firm, cut in desired small shapes. Properly prepared, this is really delicious. It should be made the day before it is to be served, as of course it is eaten cold.
RINGO-KAN
(Apple jelly, Japanese Style)
One half pound of seaweed jelly; three quarters pound of sugar; two big, tart apples; two tablespoonfuls of kudzu starch.
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After washing half a pound of seaweed jelly soak it in water for about three hours, then squeeze it dry and break in small pieces into a pan with one and a half quarts of water. Boil over medium heat. Add three quarters of a pound of sugar, stirring the while, and a pinch of salt. Prepare two big, tart apples by peeling and removing the cores, then rub them on a nutmeg grater until they are reduced to powder. Transfer jelly to another saucepan, strain it, and mix with powdered apple. When thoroughly boiled, add two tablespoonfuls of kudzu starch, dissolved in cold water. Stir well with wooden chopsticks or spoon. Remove from fire, and pour into lacquered box or molds. Two or three hours after it has hardened, cut in desired shapes and sizes.
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> CAKES, CANDIES, SWEETMEATS
> Chinese and Japanese
KATAMOCHI
This cracker comes ready prepared in boxes, and is good to serve with soups, oysters, etc. For those who wish to make it, the following recipe is given: Moisten the rice flour and allow it to rise of itself over night, no yeast or baking powder being used. Add salt, and roll into thin crackers. The process is precisely the same as the Jewish Matzoth cracker, and there appears to be a similarity also in the names, which has caused students often to point to it as another interesting evidence that the Japanese people are of Semitic origin—perhaps the “lost tribe”!
YOMOGA GA SHIMA
This crisp little Japanese cake also comes prepared in boxes. It acquired fame through its being the favorite cake of the late Mikado.
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To make it, boil to a paste fresh or dried (previously soaked) lima beans. When they are cooked, set them aside to cool and thoroughly dry, then pound them to a fine flour. Roll on a floured board into thin crackers, and bake in a hot oven till crisp. They can be sweet or not, as desired.
Lily-root candy can be bought at almost any Chinese store. It has the consistency of very stiff gumdrops, and one variety, called Chicken Neck, is peppered over with red seeds.
SAN CHAR GO
A favorite Chinese candy, made from red Chinese dates.
The fruit is first mashed to a pulp, then mixed with powdered sugar and gelatine, beaten into a paste, rolled in sheets as thin as paper, and spread in the sun to dry. After it has dried crisp, it is cut into squares of six by four inches, wrapped in waxed paper, and packed in bundles. It has a delightfully piquant flavor, tart and sweet.
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OWA OKASHI
A favorite Japanese candy. It is made of sweet rice, roasted over an open fire, same as popcorn, mixed with goma seeds, and held together in pressed bars with barley sugar. It is an improvement over the American popcorn-peanut balls.
YOHAN CANDY
Boil adzuki (purple beans) to a paste, and mix with sugar and seaweed gelatine. Allow it to harden.
CHESTNUT KINTONS
(Cream Candy)
One quart of chestnuts; one pint of sweet potatoes; one pound of sugar; three quarters pint of mirin sauce; one tablespoonful of vinegar.
Blanch the chestnuts and place them in lukewarm water. Boil, changing water several times, until you can pierce the nuts with a needle. Strain off water, then add one pound of sugar, three quarters of a pint of mirin sauce, and boil slowly. Have ready sweet
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potatoes which have been peeled and boiled for twenty minutes. Add to them the vinegar, and strain and press through sieve. Gradually mix with the chestnuts, and slowly boil, stirring constantly, until dry; then mold into desired shapes. Roll in powdered sugar.
This might be called the Japanese Fudge.
DAI-KAN
(Orange Jelly Candy)
One half pound of Kanton (seaweed jelly); three quarters pound of fine white sugar; three tablespoonfuls of kudzu starch; two oranges.
Wash half a pound of dry seaweed jelly, and soak it for two and a half hours in cold water. Then squeeze out all the water and break in small pieces. Boil in about a quart of water, until well melted, then mix three quarters of a pound of sugar with this, stirring with chopsticks or wooden spoon. Strain into another pan, and boil over medium fire. Take three tablespoonfuls
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of kudzu starch and dissolve in a little cold water. Then, drop by drop, gradually drop this into the jelly, while stirring with wooden spoon. When it becomes transparent, squeeze in the juice of two oranges and immediately remove from fire. Pour into a wooden box, and set in cool place for two hours to harden.
SWEET POTATO CANDY
This is loved by Japanese children, and is easily made. Boil sweet potatoes, mash and roll them into little balls, then toss into boiling sirup. Let them brown. Take out, and set to cool and become brittle.
RICE AND NUT CANDIES
These come in a great variety of ways. They are made chiefly of boiled rice pressed into balls with chopped nuts, tossed into boiling sirup, and then allowed to cool and harden. Seeds are often added, but these cannot be obtained in America.
HOW TO PREPARE BEAN SPROUTS
These come in cans, but it is better to make them fresh at home, and it is easily done.
Take ordinary white beans, or dried lima beans, and soak over night in lukewarm water. In the morning take a large cloth, wet it, and set it on a table. Over this spread the beans. The cloth must be kept wet. In a night or two the beans will have sprouted. Use the sprouts as directed in the chop suey recipes.
BEVERAGES
Tea, of course, is the staple drink of both the Chinese and the Japanese, and it comes in any number of varieties. Of the Chinese teas a few may be especially recommended, such as Loong Taing, Long Gue, Oolong, and Lung Sue. Of the Japanese teas, Gyukura, or, in English, Pearl Dews,
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tea is delicious. Coconut milk with flower petals floating in it is another favorite beverage. Chinese whisky and wine are very strong, and have a smoky flavor much appreciated by the epicure. Saké, famous as chief drink of the Japanese, is a sort of rice wine, with a curious salty-sweet taste to it. It is very good, when once one becomes accustomed to it.
http://digital.lib.msu.edu/projects/cookbooks/books/chinesejapanese/chin.html
I did not copy the comments and customs parts of this book.
granny
Sandwich Spread Recipe
2 lbs. chopped assorted meats
1 cup finely chopped celery
1 cup salad dressing
1/2 cup pickle relish (or chili sauce)
2 TBS finely chopped onion
1 TBS Worcestershire sauce
2 tsp salt
1/2 tsp pepper
Homemade Sandwich Spread
Recipe #1
Ingredients:
3 eggs, well beaten
3/4 cup white sugar
1/2 cup cream
1/2 cup vinegar
1/2 cup sweet pickles, chopped
1/2 pkg. cream cheese, grated
1 small tin pimento (finely sliced)
3 tsp mustard (level measure)
1 tsp salt
Directions:
* Mix all ingredients except pimento and pickles. Cook slowly over medium heat, continuously stirring. When thick, remove from stove.
* Add picles and pimento, mix well.
* Cool, then store in sterilized jar.
Recipe #2
Ingredients:
3 eggs
1 cup white sugar
1 cup vinegar
1 cup sweet cucumber pickles (finely chopped)
1/2 cup butter
1/3 cup canned milk
1 small pkg. cream cheese
3 tsp mustard
1 tsp salt
Directions:
* Beat eggs and milk, add other ingredients. Cook in double boiler until thick.
http://tipnut.com/homemade-sandwich-spread-recipe/
Homemade Deodorant Recipe #2
Here’s another homemade deodorant recipe to try:
The recipe is easy:
Mix equal parts of baking soda, petroleum jelly and talcum powder. Melt over low heat until it’s completely smooth and well mixed. Stir constantly while the ingredients are heating.
Pour into a container and seal. Cool at room temperature then use as needed.
For the first batch try 2 or 3 TBS per ingredient to start with. If you like it, increase the amounts for a larger batch.
For powder homemade deodorant, try this recipe: Homemade Deodorant Recipe
Homemade Deodorant Recipe
Ingredients:
1 part baking soda
1 part cornstarch
20 drops tea tree oil
* Combine ingredients and mix well.
* Put powder pixture into a shake box or a container with a powder puff.
* Use daily or as needed.
If you find your skin is very sensitive and store bought deodorants are irritating your skin, give this a try. Tea tree oil is antifungal, a disinfectant, powerful antiseptic, this fights odor unbelievably well.
More uses for tea tree oil: fighting dandruff, foot odor, fight athletes foot, helps fight acne/pimples and more.
How To Make Your Own Cheese Whiz
Here’s an easy recipe to make your own cheese spread like cheese whiz. Try spreading this over nachos with all the trimmings, yum!
Homemade Cheese Whiz Recipe
Ingredients:
1 lb medium cheddar cheese (shredded)
1 can evaporated milk (425 ml)
1 TBS sugar
1 TBS flour
1 TBS vinegar
1 tsp dry mustard
1/2 tsp salt
1/4 tsp garlic salt
1/4 tsp Worcestershire Sauce
1/4 tsp molasses
Directions:
* Cook ingredients in a double boiler, stir frequently until the cheese has melted and is creamy. Remove from heat and whip well until completely smooth and no lumps.
* While still hot, pour into sterilized glass jars and refrigerate.
10 Ways To Soften Hard Brown Sugar
Picture of Brown Sugar - Tipnut.comIt happens to the best of us: rock hard brown sugar. How to soften it? Ten easy tips below:
1. Place the brown sugar in an airtight container with a slice of fresh bread placed on top. Seal and leave overnight. It should be soft and fresh again in the morning, if not just let it sit another day or two.
2. Sprinkle a few drops of water over the chunk of hardened sugar, place in a plastic bag, seal, and let sit for a couple days.
3. Place brown sugar in an open container, then top with a moistened cloth (paper towel works too). Let sit overnight.
4. Place the hardened sugar in an airtight container with a few apple slices. This should soften the sugar within the next day or two. Remove apple slices once sugar is soft again.
5. Use foil or plastic wrap to cover the top of the sugar. Then set a dampened sheet of paper towel (not dripping wet) on top of the foil. Place in an airtight container and seal. Let sit overnight or a few days as needed. Remove foil and paper towel once the towel is dry and sugar is fresh again.
6. Buy a clay disc or if you have a pottery piece on hand (from a broken clay pot, etc.), set it in water for about 30 minutes. Dry the piece so it isn’t dripping wet. Put the clay piece in a container with the sugar and seal. Check after a few days. Keep the piece in with your sugar for months if you’d like–will keep it soft.
7. Quick Tip #1: Need the sugar soft now? Put the brown sugar in a container and place in the microwave with a small bowl full of water beside it. Microwave for about 1 minute–check. If it’s still hard, try for another 30 seconds. You can keep doing this until the sugar is soft, but watch that you don’t melt the sugar.
8. Quick Tip #2: Place the hardened sugar in a baking pan and set in oven (temperature at about 250° F). Check after 5 minutes. If still not soft, continue checking every few minutes until it’s soft and ready to use.
9. Quick Tip #3: Place the brown sugar chunk in a microwave safe plastic bag. Take a square of paper towel and moisten with water (not dripping wet–wring out excess). Place the wet paper towel in the bag with the sugar and seal. Place in the microwave for approximately 20 seconds. If still not soft, microwave for a few seconds more, repeating until the sugar is ready to use. Be careful not to melt the sugar.
10. Quick Tip #4: Stick chunks of the brown sugar in a food processor or blender and chop/pulse until useable.
For best results, make sure to store brown sugar in a sealed, airtight container. A clay disc kept in the container can keep it soft for months (see tip above for clay disc).
Brown sugar can also be stored in the freezer and thawed a few hours before using.
Goji Berries — A Nutrient Powerhouse
Suppose you’re on “Who Wants to Be a Millionaire” and you’re asked, “What is the most nutrient-dense food on the planet?” In other words, what food contains, ounce for ounce, the most vitamins, minerals, antioxidants, and other important nutrients?
Blueberries? Cranberries? Prunes? Pomegranates? What’s your final answer? Hopefully, none of the above. Many scientists believe that the Goji Berry, Lycium barbarum, contains the highest levels of antioxidants, vitamins, and minerals of any food on Earth. Plus it contains an array of unique phytonutrients with potential health benefits that scientists are just beginning to study.
Measuring Health Benefits
You’ll probably be hearing a new acronym in the news — the ORAC scale. USDA researchers out of Tufts University in Boston developed the Oxygen Radical Absorbance Capacity (ORAC) scale to measure the total antioxidant activity of a sample food. It has become the standard for comparing and rating antioxident potential of different foods. The Goji Berry has extremely high levels of antioxidants and is rated #1 on the ORAC scale.
What Are Antioxidants?
Goji Berry Plants will
grow in almost any type
of soil and prefer full sun.
They have extensive root
systems and are very
drought-tolerant once
established.
To understand antioxidants it’s helpful to understand the nature of free radicals and the havoc they can cause in the body. Free radicals are unstable atoms that seek out an electron to achieve a neutral, stable state. In doing so they rob adjacent atoms of their electrons, creating another free radical. The term for this tranfer of electrons is called oxidation. Scientists believe that oxidation and the resulting formation of free radicals results in damage to cells, which can lead to illness and premature aging. Antioxidants are nutrients that slow or prevent oxidation, and consuming foods high in antioxidants is believed to miminize free radical damage.
A Berry with Staying Power
Forward-thinking health care practitioners are beginning to look to the wisdom of the past for techniques and substances used by healers in various cultures. For example, echinacea was used for centuries by North American Plains Indians as an herbal remedy; modern science proved its effectiveness and now it’s available in pharmacies nationwide. The history of using Goji Berries to promote health goes back at least 1700 years. Native to Tibet and Mongolia, the berries have been used in the treatment of kidney and liver problems, to lower cholesterol and blood pressure, and to cleanse the blood. Goji Berries are also used by the people of Tibet to increase longevity and as a general health strengthening tonic.
If it’s lasted 1700 years, it has to be good! Grow your own Goji Berries and enjoy their health-promoting properties yourself!
Timpanogos Nursery is a State Certified Nursery and a large Goji Berry Farm located in the Rocky Mountains of Utah. We sell potted Goji Berry plants as well as our new Goji Berry Seed Kits.
Grow Your Own Goji Berries
Why not harvest your own fresh Goji Berries right out of your own back yard? You can enjoy them knowing how they’ve been grown and cared for.
We ship strong, healthy Goji Berry plants directly to your door via U.S. Mail.
Order Now
Our Goji Berry plants have well-developed root systems and are ready for planting.
Goji Berry Products
from GojiBerryProducts.com
Dried Goji Berries
Our Premium Dried Goji Berries are grown on the pristine hillsides of Inner Mongolia, where fertile soil, pure mountain water, and clean air combine to make ideal growing conditions. >>GO
Goji Juice
Enjoy the benefits of one of natures most precious gifts, the Goji Berry. We think you will agree with us that ours is the freshest, best-tasting Goji Juice available. >>GO
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Epidemics, pandemics - they all burn themselves out eventually when
they
have no more victims due to prevention or after they wipe out everyone.
Look
how fast the Flu of 1918 spread. People were sick within hours, dead
within
a day. If that hadn’t run so fast through it’s victims it’d still be a
problem or it would’ve wiped everyone out.
The World Health Organization global influenza preparedness plan
defines the
stages of pandemic influenza, outlines the role of WHO and makes
recommendations for national measures before and during a pandemic. The
phases are:
Interpandemic period:
Phase 1: No new influenza virus subtypes have been detected in humans.
Phase 2: No new influenza virus subtypes have been detected in humans,
but
an animal variant threatens human disease.
Pandemic alert period:
Phase 3: Human infection(s) with a new subtype but no human-to-human
spread.
Phase 4: Small cluster(s) with limited localized human-to-human
transmission
Phase 5: Larger cluster(s) but human-to-human spread still localized.
Pandemic period:
Phase 6: Increased and sustained transmission in general population.
http://www.cdc.gov/flu/pandemic/phases.htm
http://www.pandemicflu.gov/
Go on the second link and just look at the H5N1 map and see how it’s
spreading. It’s just a matter of time before it gets here.
Here is the planning & response information:
http://www.pandemicflu.gov/plan/index.html
With this knowledge you can potentially protect your family, friends &
neighbors.
What was the Pandemic of 1918 like in your state? Here is a cool
website where you can find out:
http://www.pandemicflu.gov/general/greatpandemic.html#fl
There is a darling lady in our church, 95 years old now!, who makes
the most wondrous peach jam and gives it to various members. When I
asked her for the recipe, she told me the following:
4 c. sugar
3 c. fresh peaches, cut up (small chunks)
1 box peach jello
Pour the sugar over the cut-up peaches and let them “juice out” for
awhile (10-15 minutes). Cook about 5 minutes or until the sugar is
TOTALLY dissolved. Stir in jello powder. Put in freezer containers and
freeze, or use within 2 weeks.
She said it would work with other fruits, too. I tried these
proportions with strawberries, and while it tasted great, it didn’t set up
enough to be considered jam; the strawberries just juice out too much for
the box of jello to be enough. I think using a large box of jello with
the strawberries, or any really juicy fruit might be best.
Lia
http://www.ext.colostate.edu/PUBS/insect/05595.html
[photos]
Managing Houseplant Pests
by W.S. Cranshaw 1
Quick Facts...
* Many houseplant insect problems are introduced by infested plants.
* Carefully check plants before purchasing and quarantine them in a separate area for a few weeks to avoid introducing new pest problems.
* Changes in cultural practices can help control many houseplant insects, such as fungus gnats.
* Several insecticides are available to control houseplant pests. For some pests, biological controls also exist.
Houseplants are susceptible to attack by many insects and mite pests. Some of these houseplant pests can cause extensive damage to the appearance and health of the plant while others are simply a nuisance. Plants that are not vigorously growing and/or are under stress may be particularly susceptible to insect and mite injuries.
Infestations of scale insects (mealybugs and whiteflies) are almost always established from infested plants recently purchased or received as gifts. As a precaution, all new plants should not be placed with existing houseplants for at least three weeks. A careful inspection at the end of this time helps determine the presence or absence of pests.
Methods Used to Control Houseplant Pests
Syringing plants. Many household plant pests can be controlled, at least in part, by washing the plant periodically with a vigorous jet of water. This is particularly effective for spider mites and aphids, which are most readily dislodged.
Cultural changes. Watering affects houseplant pests in a couple of differerent of ways. Excessively moist soil favors the development of problems with fungus gnats. However, plants placed in very hot, dry sites are prone to problems with spider mites.
Handpicking. Larger houseplant insects can be controlled by handpicking. This is especially useful for scale insects and mealybugs. Regularly using small, hand-held vacuums assist in controlling whiteflies.
Trapping. Yellow sticky traps can be useful to reduce the number of insect pests that fly – whiteflies, winged aphids, and fungus gnats. These traps are sold commercially or you can easily make them by cutting bright yellow cardboard and covering it with petroleum jelly or some other sticky material. However, trapping alone will not entirely eliminate problems because much of the population, including the younger stages, remain on or about the plants.
Sanitation. Seriously infested plants are often best discarded because they usually require lengthy and extraordinary efforts to control the pests. They may also serve as a source for infesting other plants. You can use periodic “host-free” intervals to cause insects that survive for short periods without feeding to die out.
Biological controls. Under certain conditions, natural enemies of houseplant pests are effective in reducing the problem to acceptable levels. However, they are relatively difficult to acquire and are usually available only through specialty suppliers. See Table 1 for a list of several biological controls for pests associated with houseplants.
Table 1. Summary of biological controls for insects and mites affecting houseplants and interiorscapes.
Species Pest(s) controlled Comments
Predator mites Spider mites Several species of predator mites are available that feed on spider mites. Check with a supplier as to the species best adapted to the environment of the plantings. Predator mites are quite perishable.
Whitefly parasites (Encarsia formosa, Eretmocerus californicus) Whiteflies Can effectively manage greenhouse whitefly if temperatures are maintained at an average of at least 72 to 75 degrees F. Inefficient at lower temperatures. Available through several mail order suppliers.
Mealybug destroyer (Cryptolaemus montrouzieri) Some mealybugs A species of lady beetle that feeds solely on young and eggs of mealybugs. This species has been used successfully in some indoor plantings but requires fairly high mealybug populations to maintain. Most effective in warm temperature settings. Available through several mail order suppliers.
Mealybug parasite (Leptomastix dactylopii) Mealybugs Has provided control of mealybugs in atrium settings. Available through some mail order suppliers.
Aphid predator midge (Aphidoletes aphidimyza) Aphids Larvae are predators of aphids. These have been most effective at higher temperatures. During winter supplemental lighting must be provided to maintain a minimum of 12 hours daylight or they become dormant.
Green lacewings Aphids, primarily A general predator that feeds on a wide variety of insects and may help suppress mealybugs, scales and spider mites. Widely available from garden catalogs, often as eggs.
Alcohol. Sprays of alcohol, or alcohol dabbed onto insects, is well known as a useful control of mealybugs. However, using alcohol on plants may cause injuries such as leaf burn. Carefully test a small part of the plant if you attempt to use this method.
Insecticidal soaps. Insecticidal soaps (potassium salts of fatty acids) are one of the most commonly available houseplant insecticides. These are used as dilute sprays (one to three percent concentration) and can help control many houseplant insects and spider mites. Many liquid hand soaps and dishwashing detergents also have insecticidal effects, although there is potential for plant injury with such treatments. See fact sheet 5.547, Insect Control: Soaps and Detergents for more information.
Horticultural oils. Diluted sprays of oils (petroleum distillates, mineral oils) are some of the most useful insecticides for houseplant pests, capable of controlling scales, young whiteflies and spider mites. These are highly refined oils that primarily act by smothering. See fact sheet 5.569, Insect Control: Horticultural Oils for more information.
Neem. Some houseplant insecticides are derived from seed extracts of the neem plant, a commonly grown tree in many tropical areas. Neem seed contains materials that disrupt insect growth and is useful for control on developing whiteflies and some other insects. Neem seed also contains oils that may be used in a manner similar to other horticultural oils and is sold in products labelled as containing “clarified hydrophobic extracts of neem seed.”
Pyrethrins and pyrethroid insecticides. Pyrethins are a common ingredient in many houseplant and garden insecticides. They are a natural product derived from flowers of a certain (pyrethrum) daisy. Pyrethrins are fast acting, have a very short persistence (a few hours), and low toxicity.
Several “synthetic pyrethrins,” better known as pyrethroids, are also commonly used. These are synthetically manufactured insecticides based on the chemistry of the natural pyrethrins. Some of these pyrethroids, such as resmethrin and sumithrin, are also fast acting and have a short persistence like the natural product. However, other pyrethroids, such as permethrin, cyfluthrin, and bifenthrin, may persist in active form on foliage for several days. Pyrethroids may have differences in their ability to control houseplant pests, such as bifenthrin, which is much more effective than other pyrethroids against spider mites.
Systemic insecticides. Some insecticides, known as “systemic insecticides” have the ability to be absorbed by plants. Those used on houseplants are sold as granules or as stakes. They are applied to the soil for the roots to absorb.
Bacillus thuringiensis var. israelensis (H-14 strain). A naturally occurring soil bacteria, Bacillus thuringiensis, has the ability to control many insects. It is a commonly used microbial insecticide. See fact sheet 5.556, Bacillus thuringiensis for more information. Different strains of this bacteria occur which may have different effects on insects. For example, one strain (“kurstaki”) is commonly sold to control caterpillars on vegetables and ornamental plants. Another strain, “israelensis” or “H-14,” can control certain larvae of gnats, blackflies, and mosquitoes. It is sold under the trade names Gnatrol and Knock-Out Gnats to control fungus gnat larvae in houseplants.
Notes on using pesticides:
Follow the cautions listed below when using pesticides on houseplants to avoid exposure and plant injury.
1. Only use pesticides that are specifically labeled for use on houseplants. Most yard and garden pesticides do not allow this use.
2. If possible, take the plant outdoors before spraying to minimize pesticide exposure within the home.
3. When using aerosol sprays, do not apply closer than 18 inches to the plant or injury may occur from the spray. This precaution appears on most label use directions.
4. Avoid treating plants that suffer from environmental stresses such as temperature extremes or drought to minimize potential plant injury.
5. If granules or plant stakes containing DiSyston are used, use extra care when watering. Excess water may carry this insecticide as it puddles or drips. This product is extremely toxic.
6. Always read and follow instructions on the label!
Common Houseplant Pests
Greenhouse whitefly adult and nymphs.
Figure 1. Greenhouse whitefly adult and nymphs.
Greenhouse whitefly adults.
Figure 2. Greenhouse whitefly adults.
Greenhouse Whitefly
Greenhouse whitefly (Trialeurodes vaporariorum) is a common pest of several houseplants such as poinsettia, ivy, Hibiscus, and Lantana. Greenhouse-grown vegetables, such as tomatoes and cucumbers, are also frequently infested. Damage is caused from the insects sucking sap from the plant. Heavily infested plants may drop leaves prematurely and have reduced vigor. During feeding, whiteflies also excrete sticky honeydew that detracts from the appearance of the plant.
Winged adults are the stage most commonly seen. They are somewhat gnat-like and covered with fine white wax. Adults lay eggs on the leaves. These eggs hatch in three to seven days to produce the immature nymph stage. Most feeding injury to the plant occurs by the nymphs. Whitefly nymphs are scale-like in shape, translucent color, and fairly immobile. Feeding on the leaf undersides, whitefly nymphs are often inconspicuous and easily overlooked. After feeding for two to four weeks, whitefly nymphs change into an inactive “pupal” stage. This stage typically lasts one to two weeks, before adults emerge. Adults may be active and lay eggs for two months if conditions are favorable.
The greenhouse whitefly is a tropical insect that is incapable of overwintering outdoors in Colorado. Freezing temperatures or a relatively short host-free period eliminates greenhouse whitefly. Although most houseplant problems originate from the purchase and movement of infested plants, some whiteflies can reproduce and infest new plantings during the warm summer months.
Management. Yellow sticky cards or tape can be used to trap adult whiteflies. On small plants, adult whiteflies can be eliminated by vacuuming.
Insecticides containing pyrethrins or related insecticides (tetramethrin, resmethrin, sumithrin) are the most effective chemical controls for adult whiteflies. Horticultural oils, neem insecticides, and insecticidal soaps may control nymphs on leaves. The systemic insecticide imidacloprid is highly effective against greenhouse whitefly.
Mealybugs
Citrus mealybugs on coleus.
Figure 3. Citrus mealybugs on coleus.
Mealybugs are soft-bodied insects that suck sap from plants. This weakens the plant and causes leaves to shed. Mealybugs also excrete large amounts of sticky honeydew. Coleus, cactus, lantana, hoya, jade, and poinsettia are among the plants mealybugs prefer. Root-infesting mealybugs are associated with African violet and gardenias.
When full grown, most female mealybugs produce a large amount of cottony material in order to lay hundreds of eggs. The eggs hatch within a few days. The newly emerged insects, known as crawlers, move about the plant. Oftentimes, infestation of new plants occur during this movement. Mealybugs mature in apporximately two months.
Mealybugs may infest different areas of the plant. Although populations on foliage are most visible, most mealybugs infest roots and some are predominantly associated with roots. Some species tend to move to roots when growing conditions are less favorable, but return in high populations on stems and leaves when plants are actively growing.
Management. Swabbing individual mealybugs with alcohol is useful for control. Dilute alcohol sprays (25 to 50 percent concentration) or insecticidal soaps can also be used. However, before applying these treatments be sure to test a small area because some plants may become injured. Alcohol and soaps are strictly contact sprays with no residual action. Root-feeding stages of mealybugs will be missed with these treatments.
Sprays of pyrethroid insecticides (tetramethrin, bifenthrin, permethrin) are usually effective for mealybug control. The soil-applied systemic insecticides disulfoton and imidacloprid can also be effective.
Biological controls for mealybugs include a species of ladybird beetle (the “mealybug destroyer,” Cryptolaemus montrouzeri) and a type of parasitic wasp (Leptomastix dactylopii). However these are expensive and difficult to use effectively which limits their application primarily to large indoor plantings where using insecticides is not desirable or possible.
Spider Mites
Twospotted spider mite and eggs
Figure 4. Twospotted spider mite and eggs.
Spider mite webbing on Norfolk Island pine
Figure 5. Spider mite webbing on Norfolk Island pine.
The twospotted spider mite (Tetranychus urticae) is one of the most common houseplant pests. Unlike whiteflies and mealybugs, the twospotted spider mite can survive year-round outdoors in Colorado, going dormant during the winter. Original infestations of houseplants may arise from plants kept outdoors, from mite migration from outdoor plants, or by acquiring infested plants from a greenhouse. Once established on a plant, spider mites can crawl short distances or be carried or blown to other plants.
Spider mites feed on plant sap, producing small wounds on the outer plant cells which appear as white flecks. In the beginning of a spider mite infestation, these injuries occur as small patches on the leaf underside near the base of leaf veins. As damage progresses, the leaves have a generalized “off” color that appear as a graying or bronzing. Spider mites also make webbing and in very high populations the webbing may be very visible. Often heavily infested leaves drop prematurely. Common hosts include ivies, dracaenas, figs, hibiscus, Norfolk Island pine, and scheffleras.
Spider mites have a short life cycle that can be completed in one to two weeks under favorable conditions. Approximately five eggs may be laid daily by a mature female. Eggs hatch within a couple of days and the newly emerged nymphs feed almost continuously.
Management. Spider mite control can be difficult. Heavily infested plants should be disposed of whenever possible since they serve as a source of new infestations. Fundamentally important is providing optimal growing conditions as spider mite problems can be aggravated by a poor environment.
The most effective controls include washing and increasing humidity around the plant. Small plants can be repeatedly washed with a jet of water from a shower or kitchen sprayer. This forces off the mites and eggs. If done over the course of several weeks, mite populations should be reduced to low levels.
Twospotted spider mite is difficult to control with pesticides. Horticultural oils are probably the most effective spray. Bifenthrin, found in many houseplant insecticide preparations, can also be effective for spider mite control. Insecticidal soaps are marginally effective.
In large indoor plantings, using predator mites may be considered. Several species of predator mites are available and can be used successfully to manage mites on greenhouse grown tomatoes, cucumbers, and some ornamental plants.
Other Mites
Broad mites
Figure 6. Cyclamen mite damage to African violet. (Photo by J. Baker.)
Much less commonly found are the cyclamen mite and the broad mite (Family Tarsonemidae). Both are extremely tiny and do not make the webbing characteristic of spider mites. Instead, the presence of these mites is usually suspected from the plant symptoms that they produce. Cyclamen mite often cause new growth to be stunted, twisted, and sometimes killed back. Leaves may also appear small, thick, and rough textured. African violet is the houseplant most often damaged by cyclamen mite. Broad mite produces a bronzing of the leaf underside on plants such as citrus and begonias.
Management. Cyclamen mites can be very difficult to control since they occur deep within leaf folds and other protected sites. Therefore, it is usually recommended that cyclamen mite-infested plants be discarded.
Soft Scales
Brown soft scale.
Figure 7. Brown soft scale.
Honeydew produced by brown soft scale
Figure 8. Honeydew produced by brown soft scale.
Several scales, particularly the brown soft scale (Coccus hesperidum) and the hemispherical scale (Saissetia coffeae) may attack houseplants. These occur on many kinds of plants but problems are most frequent on ficus, citrus, ferns, and ivies. Heavy infestations of soft scales result in large amounts of sticky honeydew which can create serious nuisance problems. Sustained infestations can cause die back.
The brown soft scale is found on both twigs and leaves. Eggs hatch underneath the cover of the mother scale continuously over a period of several weeks. The newly hatched “crawlers” have limited mobility and usually move short distances in search of feeding sites. After the scale crawlers settle to feed, they begin to produce the characteristic protective body covering and excrete honeydew as waste. The scales continue to grow over the next two to four months rarely moving in later stages.
Management. Soft scales can be difficult to control since their protective covering largely prevents contact insecticides from being effective. However, spray oils are the most effective treatments for scales. Alcohol and soap sprays may also provide some control of scales, particularly crawler and very young, poorly protected stages.
Where infestations are not widespread, scales can be killed by rubbing or picking them off. Fairly minor disturbance of the settled scale can break its mouthparts, causing it to starve. Scales killed in this manner, or by soaps or oils, may remain in place and appear similar to living scales.
Crawler stages are susceptible to most houseplant insecticides. However, insecticides must maintain coverage throughout an entire generation of the insect (two to four months) to eliminate further infestation. Short persisting insecticides, such as pyrethrins and resmethrin, need reapplying at least once per week. Longer persisting treatments, such as bifenthrin and permethrin are effective for scale control when used at longer intervals. Soil applied systemic insecticide imidacloprid should be effective for most soft scale infestations.
Armored Scales
Armored scales
Figure 9. Armored scales. (Photo by J. Capinera.)
Armored scales are much less common than soft scales. Typical species are generally round in shape, often with a distinct central spot. Many cause spotting around the feeding site. They can also cause die back when abundant. Unlike soft scales, they do not produce honeydew and, except for a very brief period after egg hatch (crawler stage), are immobile. Horticultural oils are the most effective treatment for armored scales. Systemic insecticides provide poor control.
Aphids
Aphids develop as pests on several types of houseplants including ornamental peppers, hibiscus, chrysanthemums, and many garden plants and herbs. Aphids also feed on plant sap and excrete large amounts of sticky honeydew. In high populations they cause wilting and distortions of the new growth.
Aphids common on house plants include the green peach aphid, potato aphid, cotton/melon aphid, and chrysanthemum aphid. Populations increase rapidly as generations can be completed in two to three weeks.
Chrysanthemum aphids
Figure 10. Chrysanthemum aphids.
Management. Since aphids are exposed on the plant, periodic washing with water and contact sprays of insecticides is effective. However, most aphids adapted to greenhouse culture, particularly the green peach aphid, are highly resistant to insecticides due to long-term exposure. Imidacloprid is particularly effective for aphids. Insecticidal soaps and pyrethroid insecticides may also be effective.
Biological controls for aphids have had modest success at best. Some aphids are best controlled by a small predator midge, Cecidomyiia aphidomyza. Mass releases of green lacewing eggs, which hatch into larvae that prey on aphids and many other insects, can also be effective.
Thrips
Thrips are extremely minute insects, usually less than 1/16 inch when full-grown. They have elongated bodies and are usually brown, although pale and dark forms can be common. Adults can fly and their very small size allows them to easily penetrate most screening.
Thrips and associated damage
Figure 11. Thrips and associated damage.
Thrips scarring of flowers
Figure 12. Thrips scarring of flowers. (Photo by J. Capinera.)
Thrips are usually recognized by the damage they cause. Light, irregular silvery areas on the leaf surface develop around the feeding site. Tiny dark spots of excrement appear at the feeding area. This feeding may somewhat resemble spider mites, but wounds produced by thrips are larger and more silvery. Thrips infesting buds and developing flowers produce distortion and scarring of petals.
Perhaps most important is the ability of thrips to transmit certain virus diseases to plants. Tomato spotted wilt is a very serious disease, primarily affecting vegetables but also many ornamental plants. The closely related virus impatiens necrotic spot similarly has a very wide host range, particularly among ornamental plants. See fact sheet 2.947, Greenhouse Plant Viruses (TSWV-INSV) for more information on this serious disease.
Management. Many strains are resistant to insecticides and their habits make them even harder to control. Egg stages are inserted into plant parts and later immature stages (sometimes called “pupae” and “prepupae”) develop in soil where they are inaccessible to sprays.
Pyrethroid insecticides control some thrips (onion thrips) but not the most common types. Exposed stages are controlled with soaps or oils. Adults are attracted to sticky traps, particularly yellow or pale blue.
Where problems with tomato spotted wilt or impatiens necrotic spot occur it is critical to remove and destroy all infected plants immediately since they can serve as a renewing reservoir of the disease.
Fungus Gnats
Fungus gnat adult
Figure 13. Fungus gnat adult.
Fungus gnat larve
Figure 14. Fungus gnat larve.
Fungus gnats (Bradysia species) are small, dark colored flies that jump and fly across the soil surface. Adult gnats are commonly seen as they collect around windows. Fungus gnats cause little or no injury to house plants but create a serious nuisance problem. Problems are most common during winter and early spring. Since these insects develop in potting soil, virtually any houseplant can be a host for fungus gnats.
Adults live for a few days and lay eggs in soil cracks and around the base of plants. The pale colored larval (“maggot”) stage feeds on fungi and decaying organic matter. They also feed on root hairs of the plant which causes reduced plant vigor. A generation can be completed in one month.
Management. Fungus gnats are native insects and are common in lawns and garden soils. Reinfestation from these outdoor sources is very likely and difficult to prevent completely. However, fungus gnat populations can be reduced to levels that are not a serious nuisance. Since fungus gnat larvae feed primarily on decaying plant materials, changing soil moisture conditions is the most important step to take. Watering should be limited so that the soil surface can dry between waterings.
Some adults can be captured on sticky cards. However, as they are very short lived they may have laid many eggs before capture. Adults can also be suppressed by sprays of pyrethrins and pyrethroid insecticides. However frequent application is required to reduce adult abundance and egg laying, particularly when using insecticides of short persistence.
Larval control is more effective. The biological insecticide Bacillus thuringiensis var. israelensis or (H-14 strain) is highly effective as a soil drench. Also some neem products are labeled for soil drench purposes and can control fungus gnat larvae. Unfortunately neither of these products is commonly sold in Colorado and may be more readily acquired via mail order.
Other Flies
Shore flies and associated “fly specks”
Figure 15. Shore flies and associated “fly specks.”
Sometimes other flies are associated with indoor greenhouses. Where algae develops shore flies may become established. These flies are slightly larger than fungus gnats and don’t pose nuisance problems. However, adults regurgitate dark material and “fly specks” on plants. In stagnant water rich in organic matter moth flies can breed. These minute flies have a broad feathery wing that superficially resembles a small moth. Both shore flies and fungus gnats are managed by eliminating breeding sites.
Springtails
Springtails
Figure 16. Springtails.
Springtails are small, gray or cream-colored insects that feed on decaying organic matter in soil. They are most often recognized by the habit of many species to jump on the soil surface, like a small flea. They are most often observed in potted plants shortly after watering brings them to the surface. Springtails cause little, if any damage to houseplants but can be a nuisance problem. Limiting water reduces springtail numbers.
Table 2. Summary of cultural and mechanical controls for houseplant insects and mites.
Pest Non-chemical Controls
Spider mites Increase humidity around the plant; periodically hose with jet of water.
Greenhouse whitefly Use sticky traps to capture the adult whiteflies; vacuum plants to capture adult stages.
Brown soft scale Physically pick or rub scales to kill them; coat individual scales with alcohol.
Mealybug Coat individual mealybugs with alcohol; grow plants under conditions that allow moderate growth to reduce succulence favored by many mealybugs.
Fungus gnats, Springtails Avoid excessive watering; avoid use of high organic matter soils or fish emulsion fertilizers which can favor development of fungi eaten by fungus gnats.
Aphids Periodically hose the plant with a vigorous jet of water. Crush individual aphids. Yellow sticky traps may capture winged adults.
Table 3. Summary of expected performance of insecticides available for use on houseplants.
Insecticide
Whitefly nymphs/ adults
Mealy bugs Spider mites Soft scale Armored scale Aphids Fungus gnat (larvae/ adults) Comments
Horticultural oil C/N S C C C S N/N Primarily acts by smothering; no residual effects.
Insecticidal soap S/N S S S* S* C/S N/N Contact insecticide with no residual effects.
Pyrethrins, resmethrin, sumithrin, tetramethrin N/S S S/N S* S* S/N N/C Short persistence (hours).
Permethrin, cyfluthrin S/C S N S* S* S/N N/C Moderately persistent (days) pyrethroids.
Bifenthrin S/C C C/S S* S* S/N N/C Moderate persistent pyrethroid with some activity against spider mites.
Neem insecticides C/N N N N N S C/N Acts to disrupt growth of some developing insects.
Neem oil C/N S S S S S N/N A plant-derived horticultural oil.
Disulfoton S/S S S S N S N/N A systemic insecticide applied to soil. Highly toxic.
Imidacloprid C/C C N C S S N/N A systemic insecticide usually applied to soil; some foliar treatments are available for houseplants.
Bacillus thuringiensis var. israelensis (H-14) N/N N N N N N C/N A bacterial disease of certain fly and gnat larvae.
C - Can provide control of the pest; S - May suppress numbers of the pest; N - Not effective for control of the pest.
* Effective against the newly hatched, crawler stages of scales only.
Table 4: Dilution rates for small-quantity sprayers.
Some pest management products sold as concentrates state use rates as a percentage dilution or dilution ratio with water. The following table is prepared to assist in computing the approximate amount to add for gallon, quart or pint quantities of spray.
Dilution ratio (ingredient to water) Percent dilution Approximate amount to add to water volume:
gallon quart pint
1:99 1% 2.5 Tbsp(-) 2 tsp(+) 1 tsp(+)
1:49 2% 5 Tbsp(-) 4 tsp(+) 2 tsp(+)
1:32 3% 8 Tbsp(+) 2 Tbsp(+) 1 Tbsp(+)
1:24 4% 10 Tbsp(-) 2.5 Tbsp(+) 4 tsp(+)
1:19 5% 13 Tbsp(+) 3 Tbsp(-) 5 tsp(-)
Tbsp = tablespoon; tsp = teaspoon. 3 teaspoons (tsp) = 1 tablespoon (Tbsp)
+ Will produce a solution of a slightly higher concentration than indicated.
- Will produce a solution of a slightly lower concentration than indicated.
1W.S. Cranshaw, Colorado State University Extension entomologist and professor, bioagricultural sciences and pest management. Reviewed 11/06.
Colorado State University, U.S. Department of Agriculture and Colorado counties cooperating. Extension programs are available to all without discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not mentioned.