24 The Bulletin. 



OKRA AND TOMATOES. 



Use about one-half of each. Prepare each as directed under 

 separate headings. Mix and pack firmly. Fill jars about full, add 

 one-fourth teaspoonful of salt and fill jars entirely full with water. 

 Use new rubbers, put tops in position and place jars in cooking vessel. 

 Fill vessel with cold water and cook, on each of three days, exactly 

 as directed for Corn and Tomatoes. 



CORN AND BEANS ( SUCCOTASH.) 



Use one-half sweet corn and one-half of either Lima, Butter, Snap 

 or Wax beans. Prepare each as directed under separate headings. 

 Mix and pack firmly. Fill jars to within half an inch of the top, 

 add one-fourth teaspoonful of salt and fill jars entirely full with 

 fresh, cold water. Use new rubbers. Put tops in position and place 

 in cooking vessel. Fill vessel with cold water to a depth that will 

 bring the water up an inch or two on the outside of jars, cover, place 

 on stove and bring to boiling point. Boil fifteen minutes, seal tight 

 and continue boiling seventy-five minutes. Remove jars and set 

 aside for twenty-four hours. On second day, place jars in vessel 

 as directed on first day, and boil one hour and a half. Remove jars, 

 set aside twenty-four hours, and on third day cook as directed for 

 second day. 



SOUPS. 



Various combinations of corn, beans, okra, tomatoes, turnips and 

 carrots can be worked up and made into soup stock. Onion, celery, 

 or cooked rice may be added to any of the different mixtures, as best 

 suits the taste. In making any soup stock, select vegetables in the 

 proportion desired and prepare each as directed under each heading, 

 or as they would be prepared previous to cooking for immediate use. 

 Pack firmly. Fill jars almost full, add salt to taste and fill jars 

 entirely full with fresh, cold water or tomato juice. Use new rubbers, 

 put tops in position and place in cooking vessel. Fill vessel with 

 cold water to a depth that will bring the water up an inch or two on 

 the outside of jars, cover, place on stove and bring to boiling point. 

 Boil fifteen minutes, seal tight and continue boiling seventy-five 

 minutes. Remove jars and set aside for twenty-four hours. On 

 second day, place jars in vessel as directed on first day, and boil 

 one hour and a half. Remove jars, set aside twenty-four hours^ 

 and on third day cook as directed for second day. 



