480 STATE HORTICULTURAL SOCIETY. 



screw down the covers as tightly as possible. As the cans cool try to screw 

 down the tops. Corn treated in this way will keep and be almost as good when 

 opened as if freshly cut from the cob. 



Cooking Potatoes. — One would think that every housewife knew how to 

 cook potatoes, but experience in knocking about in a great many families leads 

 us to know that the following advice from Rural New Yorker is not out of 

 place here : 



The results of the average cook are such as to make one wonder if a well- 

 boiled potato is a thing purely ideal. 



As potatoes are a standard article of food on most tables, try to serve them 

 in as many palatable ways as possible. 



Put potatoes on to boil in hot water. When done, drain off every particle of 

 water, place on the side of the range for a few moments with the cover a little 

 to one side to allow of the escape of steam, replace cover, shake or toss gently 

 and serve at once. 



As the best part of the potato lies nearest the skin, it is imperative that the 

 peel taken off should be thin. 



Professor P. Wagner says that steamed potatoes are far more nutritious than 

 boiled ones, from the fact that in boiling the nutritious salts are drawn out by 

 the water. 



Quality in Celery. — Peter Henderson writes the Rural New Yorker: 



"I think you are all wrong about the flavor of the White Plume, celery. I'll 

 engage to let you taste six different kinds, including White Plume, and if you 

 will, thrice in succession, be able to tell ' which is which,' I'll agree to make a 

 present of a five years' subscription to the Rural to any friend you may desig- 

 nate; for the fact is, with the exception of the Red and Sandringham, there 

 is no perceptible difference in the flavor of any celery; it is its condition that 

 affects the flavor, not the variety." 



Cooking Corn and Peas. — Geo. T. Fish advises that after the corn is boiled, 

 it should be scored with a sharp knife before it is put on the table. This is 

 done by passing the point of the knife along the center of each row of corn, 

 cutting it to the cob. This will divide each kernel ill halves and leave it 

 attached to the cob. If the corn was not too old when gathered it may now 

 be eaten from the cob without removing the hulls; or if it be pressed out with 

 the back of a stiff knife, leaving the hulls on the cob. When peas or corn can- 

 not be cooked as soon as gathered, the pods or husks should be removed at once, 

 as these act in a great measure like leaves and extract the sweetness from the 

 kernel. The incredulous in order to be convinced need only to divide a mess 

 and try both ways on them. After peas are shelled, if they are not wanted for 

 use until the following day, a good plan is to put them on the stove and bring 

 them to a boil. They may then be set away and the cooking finished when 

 they are wanted. Peas should not be served dry; when any of the water in 

 which they are boiled is poured off, some of the best part is wasted. 



Saving Sweet Corn. — " Leroy," iD Philadelphia Press, writes that sweet 

 corn is not only excellent in its season, but some put up for winter use is 

 sure to come handy. At the factories it is canned, but this is not necessary for 



