Norwich bulletin., 1918-09-20

your vegetables Here is the method as sent out from the United States Food Administrator.
 Ieans-Use only fresh, tender beans of green or wax-pod varieties. Snip off the ends. wash the beans and pack them in an earthenware jar with ai- ternate layers of salt, using one part salt to ten parts beans by weight Weight the beans down, and two days
 later add enough ten per -cent. salt solution (about | 4 ounces salt to l gallon Water) to fill the jar. When removed from the solution the beans
 should be Girna although. slightly darkened in color.
 Beans may also be preserved in salt -and-susaf solution as follows: Prepare selected, fresh beans as de-
 scribed in the preceding paragraph and pack them in containers between alternate layers of salt and sugar one part salt and one part sugar to seven parts beans by weight. The liquid produced by action of the salt and the sugar on the beans should cover them 1 in three days after they are packed. Beans preserved in this way retain their original color much better than 1 thise preserved with salt alone, but the flavor is considered by some to be i less agreeable.
 l Beess.-Seleet medium sized, smooth rcots,. wash them, and pack them in a l large earthenware crock or jar. ,Cov-
 CT them with temper cent salt so-
 lutien (abeut 1S OF. salt to 1 gallon water) in which one-twentieth of the water has been replaced by vinegar (about three -fourths cup vinegar to
 one gallon Water), weight the beets l down, and store the crock in a cellar | where the temperature is from 45 degrees to 50 degrees F. When the | beets are removed from the solution they should have the natural red color
 throughout and be firm and of good
 cooking quality when freshened. Salt | ing bee.s is not practical if a cool, moist cellar where roots will keep
 without willing is available.
 Gruen Tonnatoes.--Choese well-dev- | eloped green tomatoes, wash them,
 pack them in a eontaiher, cover them with a ten percent, brine place a
 layer of ehard leaves on the top and weight the tomatoes down under the
 brine. Green tomatoes similarly pre- pared and packed in salt and vinegar solution the same as that used for peppers are good for salads and rel
 ishes.
 Corn in the usks.-Seiect well
 filled ears of sweet corn, and remove
 the loose outer husks and silks. Pacl the ears between alternate layers 0,
 salt (one pound to seven pounds O
 corn) in crock, and cover and weigh
 them securely. Several days aftel packing them, add enough temper. cent. brine to fill the jar completely
 Corn cut from the cob may be packed m ten per-c brine but since driet ,, corn is better in flavor and require i but little more labor, salting corn GU i from the cob is not recommended ex cept as an experiment.
 , Sealing of saited Vesesablcs.- Cottonseed oil or melted parafTin pour [ l eGovef the surface of the brine to forn f l a layer sufficiently thick to make ! seal will prevent the growth Of mold
 and aid in checking rapid evaporation : of the liquid. The surface of th
 brine should not be covered, howeve, ' until all bubbling has ceased, whie r may be a week after the vessta ole ] are packed. The container should b ) stored in cool place and examine
 once or twice week for severa f weeks
 $ Directions for Using saIted Veg 2 1 ctahles:
 Salted vegetables should in genera g be well rinsed in cold water then re : moved from the brine and then soake 3 in three or four times their rnsasur Of cold water to draw out the exces 8 salt. The time necessary for soakin varies with the kind of vegetable = the water is changed occasionally les I time will be required for soaking
 They should then be drained, rinse g we'll put on to cook in cold watet