Norwich bulletin., 1914-07-18
TIMELY RECIPES

Editor and Sisters of the Social Corner: The following recipes for canning may be help to some of the Sisters.
 Canning String Bsans-String ard break a skettleful of green beans, say four or five quarts; cook until tend sr. then put in a half teacup of cider vinegar. Put in glass jars and se-I while boiling hot. Always cook in granite vessel When wanted for use, drain off liquor, put in boiling water with a pinch of soda for a few min utes, then drain and add salt, pepper, butter and cream. or have cooked a piece of meat. add the beans to the meat a few minutes, then serve A better way, if one has the tomatoes, is to skin. break, cook. until tender, put into glass jars boiling hot; have cook ed and ready whole ripe tomatoes; put one tomato in top of each bean jar and seal all hot They will be found fine if favored as in first re- cipe. No vinegar is used where to- matoes are available. Be sure to have beans well cooked.
 Canning Sweet Corn-To eleven cups of corn (cut from the cob at the
 oper stage of growth add one cup of sugar. one-hal1 cup of sat and one pint of water. Use brown or soft white sugar. Boil twenty-five min utes from the time it starts to boil. Have your cans ready, good and hot, and be sure they are clean and sweet. Fill the cans full right over the stove, do not remove the corn from the stove and perhaps allow it to chill. Seal cans with new rubbers as fast as they are filled. turn them top down on a table and let cool. If the cans do not get air they will keep for years, but cans are opened draw off the liquid, as this IS a little salty, then heat and dress to suit the taste.
 Chow Chow-Prepare a mixture of string beans, tiny cucumbers. small peeled onions. a caulifower cut in clusters, and sliced green tomatoes. Add four small. long red peppers and mouthed@ jar. alternating each layer with one of salt Let stand twenty four hours with weight over them to keep in the salt Drain of all the brine at the end of this time. Put the vegetables in a preserving kettle with an ounce of turmeric for color ing. four tablespoons of mustard seed two of celery seed, two of whole all- spice, two of whole cloves. a coffee cup of sugar and two-thirds of a tea cup of best ground mustard. Cover with cider vinegar and simmer well until all are tender. Seal hot in glass ! jars.
 sweet FtCkleS-FlNk two EdllOnS Ol rather small cucumbers, wiping then clean. Put a good handful of salt or them and cover them with boilins | water. The next morning throw away i the brine and cover with boiline water slightly salted; bring this same brine to the boiling point for sever mornings and pour 1t over them Or the eighth morning take half goot cider vinegar and half water, boil pour it over them and leave twenty !, four hours. Then take vinegar enougl , to cover them, sweetening it well | each of cloves and allspice; bring tI i a boil: have the pickles packed il ! glass jars. pour the hot vinegar ovc i them and seal
 Sweet Pickles from Ripe Cucumber : Select rather small ripe cucumbers o [ uniform size. Steam them three hours in closely covered preservint 1 kettle. lined with grape leaves. Pu I two teaspoons of powdered alum il cucumbers evenly. When. steamed drain off the water and put the GU I cumbers into very cold water, chang i ed every hour for four hours.
 Weigh the cucumbers and to ever pound of them allow a pound of browl 1 sugar and a half cup of cold water Heat the sugar and water and whel l they are hot put in the cucumbers am let them simmer very slowly unti tender. Take them out and spread ol platters while you add to the syrul 1 on .the~s a pint of vinegar fo every pound of the cucumbers and f every eight pounds a tablespoon eael of ground cloves, cinnamon and maze Pour this syrup over the cucumber after 1t has boiled up once. Seal i'm
 FARMERS WIFE.