Canned Corn Salad

To 18 ears green corn, cut from the cob, add 4 large onions, 2 green peppers or 1 ripe pepper, 1 large white cabbage, all chopped fine, scant 1/4 cup salt and 1 qt vinegar. Cook about 15 minutes. Boil together 1 qt vinegar, 2 tablesp ground mustard, 1 teasp cinnamon, 2 cups sugar and 1 scant cup flour. When done add to the above mixture and cook all together until thoroughly mixed and heated through. Can hot and seal. -[R. W., Mo.

Canned Corn and Tomatoes

Select perfectly sound, ripe tomatoes and full tender corn. Peel the tomatoes and remove the green cores. Cut and scrape the corn from the cob and boil the corn and tomatoes together, allowing a cup of tomatoes to a qt of corn. Salt, boil until done and can in the usual way.-[Mrs. J. L. R., O.