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Dried Sweet Corn

Leave the ears of corn on the stalk until fully ripe. Turn back the husks, tie the ears together, and hang in a clean airy place until thoroughly dried. Grind in the food chopper.

Sift and grade. Use the coarse-ground corn as hominy, the fine-ground in corn bread and puddings.

Canning Meat Stews, Fish Chowder and Soup Prepare the stew, chowder, or soup as for the table, saving time and fuel by making ready two or three times the quantity needed for one meal. When the dish is ready for the table and is boiling in the saucepan, set a sterilized jar near the saucepan. See illustration "Canning Apples with Saucepan" opposite page 28.

Empty the boiling water from the jar, set the jar back in place on the folded cloth in the dish of hot water and fill it to overflow with the hot food, dip the rubber ring in boiling water and set it in place, take the cover from boiling water, set in place and tighten the jar. When cold, store in a cool dark place, preferably the refrigerator. As somewhat of a guide to the time of cooking fruit and vegetables in canning, the following time-table taken from "Supplement to Farmers' Bulletin No. 521" is given.

Personally, we think better results are secured by testing the fruit and vegetables put up by what is termed the "cold pack" process, before the rubber ring and cover are set in place.

Vegetables taste better if cooked continuously until done; canned string beans, beets, and other vegetables cannot be called a success if longer cooking than reheating is needed to fit them for the table. The time of cooking varies greatly with the season; the variety of vegetable and the soil in which grown. To test one jar in a boiler or canner is but the work of a minute, to then fill all to overflow with boiling water insures less open space in the jars, and last but not least the late adjustment of the rubber rings is a decided advantage. With sterile covers set in place, an extra cooking of ten to thirty minutes is probably not a necessity, but is done simply for the feeling of security which one experiences when lifting jars with contents at the boiling point from the canner, steam cooker, or wash boiler. The adjustment of the last "clamp" on the jar may be done more easily after its removal from the fire, but must be done the instant the jar is set on a firm foundation.