To Dry Corn

If possible, get the Yellow Bantam green corn. Remove husks and silk. Arrange ears criss-cross in a steamer, cover steamer with a folded crash tea towel, place cover over towel and set steamer over a vessel of boiling water. Steam corn fifteen minutes. Remove from steamer and plunge into very cold water. Drain and with a sharp knife cut corn from the cobs, cutting from the tip toward the butts, using care that corn is not cut so deep as to remove the chaff. With the back of a silver knife scrape the cobs to remove the germ or what is called the "heart of the kernel." Cover small screens or cake coolers with cheese cloth and cover with corn. Do not pile it on too thick, rather strew it over. Place these trays in the oven of the gas range and light the pilot light, turn it half off and leave oven door open; occasionally stir the corn with the hand and alternating the trays in the oven from the top grate to the bottom grate, and one tray may be placed on top of the oven, and at intervals exchanged with those inside. When corn rattles and is readily shaken from the cloth, it is ready to store in tin cans or boxes. Corn may be set in the sun in a screened porch and scattered over larger screens; they must be set indoors when the sun goes down, otherwise the corn will become damp. This is an old-time method but a good one. Small quantities may be dried at a time as soon as green corn is in season.

To Cook Dried Corn

Cover one cup of dried corn with lukewarm water and let it stand over night in a warm place (the back of range is a good place). In the morning as the water is all absorbed add more water to cover, bring to boiling point and cook slowly until tender (about two hours), add more water if necessary. Season with salt, pepper and one tablespoon butter and rich milk or thin cream to moisten - about one cup.

To Can Sweet Corn

There is no better corn for canning or general use for that matter than Golden Bantam. If possible, have the corn fresh pulled from the stalk and husked immediately. Use only the fully developed ears. With a sharp knife score each row of kernels lengthwise of the ears, with the back of a silver knife press out the heart of pulp leaving the hulls on the cob. (Be sure that this part of the process is very thoroughly done that there may be no waste). Fill sterilized jars two-thirds full of pulp and no more, as the pulp swells very greatly in the first part of cooking. Fill three jars at a time, place jars in cooker or canner with covers beside them; cook fifteen minutes, stir down with a silver spoon or knife the corn in each jar, continue stirring at intervals when corn appears to rise to top of jars. When corn pulp ceases puffing in cooking, then fill two jars to the top from the third and continue cooking thirty minutes. Wipe tops of jars, adjust rubber rings and covers, do not tightly seal, and finish cooking another half hour. Seal, remove from canner, cool (out of draft), then store.