1910 . 
'THE RURAL NEW-YORKER 
38 © 
“My Neighbor and I.” 
My neighbor looked anxious as she 
dropped limply into a chair. 
“Did you try my recipe for canning 
Lima beans?” she said, in a somewhat 
awe'stricken tone. 
“No,” I replied, “I did not get it until 
all my canning was done.” 
“Oh, I am so glad. Do you know all 
mine spoiled—I have not been able to 
use one jar, and Miss F. says hers are 
as bad as mine. I should have felt terri¬ 
ble if you had used my recipe and lost 
everything. I wish you would tell me 
exactly how you can vegetables—those 
you gave me last Winter were excellent. 
Tell me every detail, for I am so dis¬ 
couraged I feel as if I don’t want to 
follow my old method in any one par¬ 
ticular.’’ 
"Indeed I don’t wonder. It is a trag¬ 
edy to lose canned goods. I am delight¬ 
ed to give you my recipe, though you 
will smile at its simplicity, and might 
be incredulous if you had not tasted 
them in January. I use the same recipe 
for corn, Lima and string beans, and 
peas. Lima beans are of course hulled, 
corn cut off the cob and string beans 
broken. To nine cups of vegetables add 
one cup of sugar, one cup salt, one pint 
water. Boil five minutes, can and seal. 
I always sterilize jars and caps. To do 
this I have a pan containing a quart or 
so of boiling water on the stove when 
the vegetables are ready for the cans, 
put each jar on its side into the water, 
turn the jar quickly round so that every 
part comes in contact with the water, 
set the jar upright in the pan, put on a 
nrzu rubber (I never in any circum¬ 
stance use old rubbers), sterilize the 
funnel (or can filler), and the dipper 
with which I fill the jars, fill each jar, 
put a silver knife down into the jar in 
several places to let out air-bubbles, fill 
to overflowing, seal, lift jar out of pan, 
tighten up, turn jar wrong way up un¬ 
til next morning, when the gudeman 
tightens again if he can. I then put 
them in a very damp cellar, because we 
have not a dry one, keep them dark, and 
I have never lost a jar. You know I 
have done them in this way several 
years. 
“I hope I shall remember every de¬ 
tail.” 
“Perhaps it sounds elaborate, but real¬ 
ly it is very quickly done. I just put 
up a can or two at a time as I happen 
to have a few vegetables on hand, and 
it is surprising how many one has at 
the end of the season. What do you do 
if at the end you have not enough to fill 
a jar?” 
“We use it right away, and so have 
canned things in Summer sometimes. 
Don't you?” 
“No, I just fill the jar up with boiling 
water and it keeps as well as the oth¬ 
ers.” 
“I never dare to try experiments, and 
still I lose cans. You do daring things 
and yet you don’t lose any.” 
“You know ‘Fools step in where an¬ 
gels fear to tread,’ but really I do enjoy 
being a little reckless once in awhile 
with an odd can—I never risk mai v. 
ror instance, I try new recipes this year 
with a jar or two, and next year use 
the recipe I like best for the bulk of 
the canning. Every year I find some¬ 
thing simpler. This year my best short 
cut is canning tomatoes whole by the 
recipe given in the little editorial in 
The R. N.-Y. a few months since. I am 
bursting with pride over my whole to¬ 
matoes !” 
1 How do you prepare the canned veg¬ 
etables for the table?” 
Pour off the liquid, rinse in several 
waters, soak in cold water a few hours 
or overnight, boil a few minutes till 
cooked sufficiently, season as you would 
fresh vegetables. The only blemish I 
can find in them is that the string beans 
don t keep a very bright green. This is 
rather to be regretted of course, but 
really they taste so good one does not 
m ™., their being a little dull-looking.” 
V hat y°u consider the essentials 
ln the canning business?” 
Considering that every year less 
cooking seems to be called for in order 
to keep things, I think the essentials 
must be sterilization and air-tightness, 
i am sorry I cannot give a scientific ex¬ 
planation, but it does seem as if those 
two elements are in every can I put up. 
Of course I try to have things in their 
prime and as freshly gathered as con¬ 
venient, but in this I cannot be auite as 
particular as I should like—when one is 
farming for a living there are many 
things to interfere with canning.” 
“My jars must now stand empty till 
next year, but I will certainly try your 
plan then.” 
“If I do, I think you will never again 
be without canned vegetables.” 
A. E. F. 
Salt Rising Bread; Indian Pudding. 
Will you give me a recipe for salt-rising 
bread started with cornmeal. and also the 
old-fashioned Indian meal pudding, steamed 
or boiled. Mrs. f. d. p. 
Pour one cup of boiling milk over two 
level teaspoonfuls of salt and one-half 
cup of granulated cornmeal, either white 
or yellow. Set in a warm place over 
uieht In the morning add one cup of 
lukewarm water. Stir with a wooden 
spoon, and add flour until very stiff. 
Turn the dough on to the floured mold¬ 
ing board, and knead in flour until the 
dough does not adhere to either the 
hands or the hoard. Place in a greased 
bowl, brush the top of the dough with 
butter, cover with a clean cloth, and 
set in a warm place. Let rise till light, 
knead into loaves, let rise again, and 
bake. 
Old-Fashioned Indian Pudding.—One 
quart of milk, one quart of Indian meal, 
three eggs, three heaping tablespoonfuls 
of sugar, one teaspoonful of salt and 
one-half pound of beef suet chopped into 
powder. Scald the milk and while boil¬ 
ing hot stir in the meal and suet with 
the salt. When cold, add the yolks, beat¬ 
en light with the sugar, then the whites. 
Dip your bag in hot water, flour it and 
fill half full with the mixture, as it w"ll 
swell verv much, or boil in a brown 
bread mold. Boil five hours. Eat very 
hot, with butter and sugar. This pudding 
is even better when baked in a well-but¬ 
tered dish for an hour and a half. Bake, 
covered, for an hour and a quarter, then 
brown. 
Another Chocolate Cake Recipe. 
I have just read the recipe for choco¬ 
late cake given by W. B. P., and I 
thought I would send you mine; it is 
very good, and makes a nice, large cake. 
Three eggs, 1 cup of sugar, one cup 
of sour cream, one teaspoon of soda, 
p 2 cup of grated chocolate dissolved in 
a little boiling water, two cups of flour, 
one teaspoon vanilla. Bake in three lay¬ 
ers and put together with white frost¬ 
ing. 
Cornmeal Pudding.—Two quarts of 
sweet milk, set on the stove and let it 
get quite hot, but not to the boiling 
point. Then stir in two cups of corn¬ 
meal, let cook until the meal is done, 
add a little salt to suit taste, then re¬ 
move from fire, sweeten, flavor with va¬ 
nilla, and grate in as much chocolate as 
you like. Put into molds; when ready 
for use turn out and serve with cream 
and a little more sugar if liked. 
MRS. J. J. K. 
When you write advertisers mention The 
R. N.-Y. and you'll get a quick reply and 
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