LEFT-OVERS 



not willingly be without a generous supply 

 of it, for it will be found far more delicious 

 than the ordinary canned article. In drying 

 it, some cook it for a few minutes, and then 

 cut it from the cob and spread it out on 

 plates to dry. Others do not think it worth 

 while to cook it, but cut it from the cob as 

 soon as gathered, and dry it by first putting 

 it in the oven for a few minutes before ex- 

 posing it to the sun to dry. The little time 

 in the oven is equivalent to the partial cook- 

 ing spoken of. Turn it on the plates on which 

 it is spread every day, and do not consider 

 it dry enough to store away until it appears 

 to have parted with all its moisture. Then 

 put it into paper bags or glass jars, and set 

 away in a cool, dark place to remain until 

 you desire to use it. Soak it for two or three 

 hours before putting it on the stove to cook. 

 When properly cooked it will be tender and 

 have a more delicious flavor than canned 

 corn. The generous use of butter and cream 

 will make it a dish that is fit to set before a 

 king. 



Those who happen to live in places where 

 it is not possible to have cellars, because of 

 low ground, can have places in which to 

 store vegetables for winter use that are really 



105 



