VARIOUS DISHES. 509 



take a spoon and press very hard so as to fill the can full, put on the cover 

 loosely. Put the cans into your wash boiler after putting something under 

 them to prevent them from breaking. I use the grate from the bottom of the 

 oven. Fill in cold water up to the bulge of the can, put on the boiler cover 

 and boil 4 hours, take off the stove and let stand until cool enough to handle, 

 fasten the covers tight and set in a cool place in the cellar. I usually get mine 

 ready in the forenoon and boil after dinner. 



Remarks. — There is not a doubt but what if this plan is followed, strictly, 

 being sure that the cans are entirely full, when the cover is screwed down, but 

 what it will keep nicely. Tin cans are used by those who put it up for sale, in 

 large quantities, pressing full, then soldering on the top, boiling for the 4 hours, 

 then piercing a hole to let out the air, and soldering up the hole, at once, which 

 makes all secure. K this long boiling is too much trouble, you must take the 

 old way of packing with salt, as next given. 



Canning or Putting Up Green Com "With Salt.— Take the corn 

 when just right for the table, which should be the case above as well as in this, 

 and scald it in the ear, as done for drying in the old way; then cut from the cob 

 when cold. Place a layer of salt i^ an inch thick on the bottom of the deep 

 (not the flaring) kind of earthen jar or crock; then a layer of the corn abouf 

 2 inches thick, pressing tightly with a potato masher or square-ended stick; next 

 salt again, as at first, or a little thicker, say % of an inch, as you go up; and so 

 alternate till the jar is within an inch of the top, then fill with salt and tie a 

 cloth over all. Set in a cool, dry cellar for winter use. To use, take out as 

 many layers as needed, free from salt as possible, and wash off all the salt 

 sticking to it; then soak in the evening and pour off at bed-time, and renew with 

 fresh water and soak over night; then pour off again, which will generally be 

 sufficient to remove the excess of salt, as the corn will not take up as much salt 

 as supposed. Now taste a kernel, and if freshened enough, stew it for dinner, 

 if not, soak again. Adding a small amount of sugar when cooking is consid- 

 ered an improvement; some do this, even when cooking new corn in summer. 



Remarks. — A writer says: " I have used the above recipe for three years, 

 and find it to be most excellent, the com coming out of the jar as good as when 

 first put down. * * * It is such a good thing that every body should know 

 it, and any one who tries it will not regret the experiment." If the canning is 

 too much trouble, or if the canned runs out before the winter is gone, you must 

 take one of the following plans of " Hulling," which is a great favorite with 

 the author, otherwise fill the place with hominy. 



Hulled Corn, Improved Plans of Making.— The old way was to 

 make a weak lye from hard wood ashes to remove the hulls, but a writer in the 

 American Agriculturist gives her plan as follows. She says: " Soak over night 

 by pouring over what you wish to make, hot water. In the morning put it 

 into an iron kettle with warm water enough to just cover it; and for each quart 

 of corn put in baking soda 1 table-spoonful, and boil till the hulls come off 

 readily; then wash in clear water rubbing off the hulls with the hands, soaking 

 and washing to remove the alkaline taste thoroughly; then boil until very ten- 



