Canning Corn

Cut the corn from the cob. Boil in sufficient water until well done. Dissolve 1¼ ounces of tartaric acid in ½ pint boiling water. While cooking add 2 tablespoonfuls of the tartaric solution to each quart of corn, and can. When wanted for eating pour off the water, cover with fresh, adding ½ teaspoonful soda to a quart can. Let stand a few minutes, pour off the water, add a little clear, cook sufficiently. Season to taste, adding milk or cream, butter, pepper and salt.

Putting Down Corn

Pack 1 quart of corn cut from the ear in a jar. Strew over this a handful of salt, then another quart and salt, until the jar is full. Cover and set in a cool place. This will keep a year. Gather the corn when soft and milky. Freshen and cook slowly. When seasoning add a little sugar to give the natural taste. In freshening drop the corn into boiling water and instantly skim out. This sets the milk and it may then be put through as many waters as necessary.

Green Corn And Tomatoes Canned

Take corn (cut from the ear) and tomatoes, half and half. Cook the corn until almost done, then add the tomatoes and cook until softened, and can, at once. A very good dish.

Drying Corn

Cut the corn from the cob and dry in the oven, spreading about 1 inch thick in the pan. Stir often to prevent scorching. If the corn is old, cut the top of the grains off and scrape, first down toward the point and then the other way. Corn that is too old for roasting ears may be used in this way. This is a far better way than cooking the corn before cutting from the ear.

To cook, simmer very gently for an hour or more, first soaking over night and through the morning. Add butter, a little sugar, salt and cream, or rich milk if liked.

If milk is used, cut the butter in bits and roll in flour to supply a little thickening.

Hulled Corn Or Lye Hominy

Make a strong lye. Take 3 quarts of wood ashes, put in a kettle and cover with 6 quarts of water. Let this boil five minutes, skimming several times. Remove from the fire and settle by pouring in a little cold water. Put 3 quarts of dry shelled corn in a kettle and strain the lye over it. Cook until the hull comes off; skim out and rinse well in several waters, rubbing with the hands until every imperfection, is removed. Churning vigorously in plenty of fresh water is preferable as saving the hands. Put into a clean kettle and boil until soft with plenty of water. Salt and eat with milk, butter and pepper, or fry. (Use any kind of a butter churn for cleansing the com).

Hulled Corn (II)

Take 2 tablespoonfuls of soda to 1 quart of corn, with water enough to cover it; let soak over night. Boil in the morning until the hulls come off, adding more water if necessary. Wash and churn in several waters to remove the hulls. Season with salt and cook soft in water. Serve with milk and sugar, or fry.

Hominy

Soak a cupful of small hominy for two hours in cold water to cover it; drain; put over the fire (a double boiler is best), with a quart of warm water slightly salted, and boil for one-half hour. Drain, add a cupful of hot milk, boil ten or fifteen minutes, and serve as a vegetable with meats, or with cream and sugar for a dessert.

Hominy, Fried

What is left of hominy from dinner may be pressed smoothly in a pudding-dish and the next morning sliced and fried in butter for a breakfast dish.