Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-09-20
ron fHE HOUSEWIVES.
HOW to Preserve Green Corn.

How to Preserve Green Corn. +
The Mobile Register says: 1t will not
keep sailed down in the 'sshucks "--we
have tried it thoroughly. But we can tell
you bow you can keep it as long as you
like, and have It as fresh and as good as
when first taken from the stalk. Shave the
corn from the cob ami pack 1t away in a
common stone jar, with salt in alternate
layers. A layer of corn, say one inch thick,
then layer of salt and so on till the jars is
filed. Then cut pieces of boards TO fit into
the jar, lay them upon the corn, and put on
q weight to hold it down; for pickle will
soon rise, and all the corn must be held be
meath the surface of the pickle. A cloth or
paper must next be tied over the mouth of
the jar to keep out dust and flies, and that
is all there Is of 1t. But
there will be something more to do
when you desire to use your corn, and
therein lieth the secret of the process. 1t
will be too salty for the table as packed, of
course, and If you soak the salt out on the
ordinary plan you spoil the whole thing, for
the milk and the life of the grain comes out
with the salt. But You must soak it, nev-
ertheless, and now let US tell you how to
do it. Commence operations by taking it
from your jar and dropping 1t directly into
q kettle of boiling water don't fail to have
the water boiling when the corn strike IL.
This cooks the milk In the grain at once,
rendering it insoluble, after which you may
soak through as many waters as you desire
without impairing The flavor or virtues of
the corn in the least. We have eaten green
corn four years old, kept in this way, and
treated as above, and so perfect was 1t, that
had the roastiDg-ear season been at hand,
we would never have suspected otherwise
than that it bad just been taken from the
patch.
Hints About Pickles.
Use none but the best cider vinegar, es.
pecially avoid the sharp colorless liquid sold
acid, which will riddle the coat of any
stomach. If you boil pickles in bell-metal,
do not let them stand in it one moment
when it Is eff the fire; and see for yourself
that 1t Is perfectly clean and newly secured
before the vinegar is put in. Keep pickles
in glass or hard stoneware; look them over
every month; remove the soft ones, and if
there are several Of these, drain Off and
scald the vinegar, adding cup of sugar for
each gallon, and pour hot over the pickles.
If they are keeping well, throw in liberal
handful of sugar for every gallon and tie
them up again. This tends to preserve
them, and mellows the sharpness of the
vinegar. This does not apply to S,oeet
pickle. Pickle, well made, is better when
year old than at the end of six months.
/ have eaten walnut pickle ten years old
that was very fine. Keep your pickles well
covered with vinegar. If you use ground
spices, tie them up in thin muslin bags.
PICKED MANGoEs.-Young musk or
nutmeg melons; English mustard-seed, two
mixed with scraped horseradish,
one handful:w Mace and nutmeg pounded,
one teaspoonful; chopped garlic, two teas.
poonfuls; little ginger; whole pepper-corns
one dozen; half tablespoonful of ground
mustard to a pint of the mixture; one table
spoonful sugar to the same quantity; one
tablespoonful best Said oil to the same; one
teaspoonful celery-seed. Cut slit in the
side of the melon; insert your finger and ex-
tract all the seeds. II you cannot get them
out in this way, cut slender piece out,
saving 1t to replace-but the slit is better.
Lay the Msgoes in strong brine for three
days. Drain off the brine, and fIeshen in
pure water twenty-four hours. Green as
yov would cucumbers, and lay in cold water
until cold and firm. Fill with the stuffing;
sew up the slit, or tie up with packthread;
pack in deep stone jar, and pour scalding
vinegar over them. Repeat this process
three times more at intervals Of two days,
then tie up and set away in cool place,
drip place. They will not be stripe" under
four months, but are very fine when they
are. They will keep several years.
PEPPER MANGoEs-Are put up in the
same way, using green peppers that are
full grown, but not tinged with red. They
are very good, but your fingers will smart
after thrusting them into the peppers to pull
out the seeds. For this pcrpose Ihave used,
first, q small penknife, to cut the core from
its attachment to the stem end of the pep
per, then smooth piece Of stick, to pry
open the slit in the side and work OUT the
loose core or bunch of seed. By the exer-
else of little Ingenuity you may srare
yourself all suffering from this cause.
should your fingers burn badly, auoint
them with sweet-oil and wear gloves that
night. Cream will also sllay the smart.
Picked CABBAGE.-Twog gallons vine
gar; one pint white mustard seed; four OF.
ginger; three OF. peppsr-corns; ono OF. all
spice; two OF. cloves; one OF. mace; one OF.
nutmeg; two os. turneric sll pounded fine;
one large handful of garlic, chopped; one
handful scrsped horsersdish; four los. sugar;
two OF. celery -seed; three lemons, sliced
thin. Mix all and set in the sun for three
days.
To prepare the cabbage, cut in quarters
leaving off the outer and green leaves and
put in kettle of boiling brine. Cook three
minutes. Take out, drain, and cover thick
ly with salt. Spread out in the sun to dry;
then shake off the salt, and cover with cold
vinegar in which has been stepped enough
turmeric to color it well. Leave it in this
two weeks, to draw out the salt and to
plump the cabbage. They are then ready
to pack down in the seasoned vinegar. Do
not use under six weeks or two months.