Rep07't of Missouji Farmers' Week. 239 



Peas, beans and all vegetables must be young, tender and fresh- 

 ly gathered. Put into the jars cold; cover to overflowing with 

 cold water and put a full teaspoonf ul of salt to the quart ; screw on 

 the lid lightly, without rubbers; place in the steamer with enough 

 lukewarm water to come up two-thirds on the jars (always keep 

 adding boiling water to keep it just this high on the jar) ; steam 

 for three days, one hour each day; then follow directions for 

 spinach, etc., only do not put on rubbers until the third day — this 

 holds good for all vegetables. 



This may seem a great deal of trouble, but will prove very 

 simple when once tried. You simply lift the steamer from the 

 stove, leaving the jars in it until the next day, when you put back 

 on stove and proceed as directed. If you have more vegetables 

 than the steamer will accommodate at one cooking, the jars can be 

 removed and a cloth thrown over them to prevent a draft of air 

 from striking the jars and breaking them. 



Be careful that the jars do not touch each other in the steamer, 

 as they will crack if they do. 



BRINE CORN. 



(Mrs. Marshall Gordon, Columbia.) 



Select fresh, tender corn, sugar corn preferred, shuck and silk 

 carefully, drop into boiling water and let stand ten or fifteen 

 minutes, or just long enough to set the milk; remove from the water 

 and cut from the cob ; when cool pack into stone jars, putting a layer 

 of corn, then a layer of salt; continue until jar is full, having the top 

 layer salt. 



Put a weight on the corn and let it stand twenty-four or forty- 

 eight hours, when the jar may be refilled and put away for winter 

 use; one pint of salt is sufficient for three or four gallons of corn. 

 Corn packed this way never fails to keep and is superior to the 

 usual brine corn. 



When wanted for use take quantity of corn wanted, cover with 

 boiling water and let stand fifteen minutes when water should be 

 drained off and more boiling water added. Repeat this several 

 times, allow the corn to simmer a few minutes, then dress with 

 cream, butter and a little sugar. 



FRUIT AND FLOWERS FOR PROFIT. 



(Mrs. Moore, St. Louis.) 



Those who have the handling of fruit in a large way no doubt 

 have given long and patient study to the matter, but it can do no 



