Preserved Green-Corn

Select very full ears of tender corn, remove the husk and silks, cut the corn from the cob with the back of a knife, pack it in glass jars, filling them and pressing the corn down, and then close them with rubber and porcelain-lined covers. Place some laths across the bottom of a large boiler, and fill it with jars of corn, laying a little straw or hay against each to prevent them from knocking against one another during the boiling. Pour in sufficient cold water to cover the jars to half their height, place the boiler over the fire with a cloth, and the cover over it, and boil the corn continually for three hours, being careful to see that there is water enough to furnish a full volume of steam. Take up the jars and screw the covers as tightly as possible. When the jars are cold again screw the covers, and keep the corn in a cool, dark place.

Preserved Mushrooms

Choose the largest button-mushrooms and wash them in vinegar, place them on a fine sieve, sprinkle with a small quantity of salt, and allow them to drain. Then place them in a deep dish in a cool oven, and in about an hour's time drain them again. Pour all the juice that ran from them into a lined stewpan, mix with a blade or two of mace, and then boil until reduced to half its original quantity; move it from the fire and let it get cold. Put the mushrooms into large earthenware jars, and pour the cold liquor over them. Melt some suet in a stewpan, and pour a layer of it on each jar; when cold and hardened cover the jars with bladder, tie them down, and keep them in a dry store-cupboard.

Preserved Parsley For Winter Use

Tie some fresh-washed parsley in bunches, having first carefully picked it over, put it in a saucepan of boiling water with a little salt and boil for three or four minutes; then place on a sieve to drain. Dry it slowly in front of a brisk fire, and when sufficiently so to almost crumble, put it into bottles. When the parsley is required for use, soak it in warm water for two or three minutes. Although not equal to fresh parsley, it answers very well when the other cannot be procured.

Preserved Tomatoes

Procure eight pounds of perfectly sound green tomatoes and put them in a preserving-pan with the thinly-pared rind and strained juice of four or five lemons and two ounces of whole ginger. Place them over a brisk fire until tender, then put in eight pounds of coarsely-crushed loaf sugar and boil the whole quickly until thickly reduced, stirring it frequently and keeping it well-skimmed. When the preserve is sufficiently cooked, remove the ginger, turn it into jars, and when cold, tie over tightly for future use.

Preserved Truffles

Wash well and scrub the required number or quantity of truffles which should be quite black and freshly gathered, peel them carefully rather thin, pack them closely in bottles, cork them tightly, place them in the bain-marie or in a saucepan of water and cook them gently for an hour or so. Allow the bottles to cool before taking them out; put them in a dry place and the truffles will remain good for a long time.

Removing Salt From Butter

Place three or four pounds of salted butter in a bowl, pouring over it sufficient water to cover and beat until the water is slightly colored; then pour off the water and add some more and keep on in this manner until the water remains quite clear after the beating.