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Vinegar, Pickles, and Pickling: Peas

To Dry Peas.-Pick over the peas and remove any pods that are mildewed or spotted. Spread the pods to dry on cloths in the sun.

To Store Peas. - Store shelled peas in any dry place. They will keep unless they become infested with weevils. In that case put them in a tin dripping pan, cover, place in a slow oven and heat until the weevils are killed.

To Dry Corn.-Cut the corn raw from the cob and dry it thoroughly in pans in an oven. This gives a finer flavor than when it is partly boiled.

Or dip green corn on the ear in boiling water, remove, and hang up the ears until dry in a room where there is a free circulation of air.

Or husk and clean the silk from the corn. Place the ears in a colander over a kettle of steaming water, and steam a half hour or more. Split the kernels with a sharp knife, scrape out the pulp and dry it on clean tins or earthenware platters. Care must be taken not to scorch or brown it.

Or husk and clean the corn, shave off the kernels with a sharp knife, scrape the remaining pulp from the cobs, and lay on earthenware platters. Sprinkle teacupful of sugar to each 3 quarts of corn, stir well and place in a medium hot oven for ten minutes, but do not scorch or brown it. Remove and spread to dry in a drying rack or under a hotbed sash.

It should be dried as quickly as possible as it deteriorates with exposure. Store in tight jars or boxes in a dry place. When required for use soak it in lukewarm water.

Preserving Green Peas. Shell and pick over the peas. Cover them with cold water and bring to a boil. Pour them into a sieve or colander to drain.

Crush the pea pods in a saucepan or run them through a meat cutter, and pour over them a little of the water in which the peas were boiled. Pack the peas into glass jars. Salt the juice from the pea pods to taste, pour it boiling hot over the peas and seal.

Or shell and pick over the peas, place them in a kettle of cold water and bring to a boil for two or three minutes only. Remove from the boiling water and let them drip dry. Now spread them out on a cloth on a table or other smooth surface. Lay over them another dry cloth to remove all moisture. Pack them in jelly tumblers or fruit jars, and pour over them clarified butter or mutton suet to the depth of an inch. Tie over the top a piece of cotton batting and store in a cool place until required for use.

Or shell and pick over the peas when full grown, but not hard, and dry them in shallow earthenware plates in a slow oven. Stir frequently and let them dry slowly. When they are hard, set them aside to cool and pack them in stone jars covered with cotton batting. Soak in cold water when required for use.

To Dry Pumpkins. - Prepare the ripe fruit, cut into cubes about as large as the rind is thick, discarding the inner pulp and seeds. Cook until soft and squeeze through a colander.

Dry in a slow oven with the doors open, on earthenware plates covered to the depth of about an inch. This will require eight or ten hours. Store the sheets in a dry place and soak overnight in milk when required for use.