Every evening, Wilmington daily commercial., 1918-09-28
GOOD HOUSEK EEpING
Ily Henrietta t.taunl
CANNED CORN AND CORN RELISH

Corn ls ono of the pleasantesi things 10
can for winter uqr because II makes such
a handsome display " hen done and gives
promise of such good III ets next winter
Before the one best method that We are
Jlist going 10 explain was discovered. corn
was thought hard 10 keep, and intricate
WAYS ot canning II wetp tricd on the
principle. perhaps. the more II was fused
with. tho lcttcr IT would behave some
women even rcsortcd to the use of can
ming powder. that n, they boiled the
corn. eut II from the cob and packed II IN
the lars with prCscrvative Little
wonder IS II. So many fanilcs suffer
aponics from stomach complaint (Which.
IN many eases. Is nothing more nor less
than the after results of Just such badly
prepared foods Canning pawdCrs and
all prcscrvatlvcs ure dangerous IN the
extreme and not needed IN the least
Can corn like this. and ever after YOU
will usc no other WAY Select tender corn
with grains in tho milk stage Remove all
the silk. and shear the grams from the
cohs with a sharp knife
Pack the glass Jars full, but do not
press the corn IN tightly Add rs much
salt as you would # II WAS 70 he served at
once \ little less than a teaspoonful To
FAEH quart III FbEHt II Il Ethhi AIthiHt.
Fill the lar to the hrlm with water that
has been boiled and cooled Put the ruiz
her rim on the jar neck, screw on the ld
loosely
Put the false bottom in the wash boler.
or canner. and put IN as many Jars as 1t
will hold without crowdlng Pour IN from
three to SIN inches of water Just enough
10 make steam Set II on the stove and
put the lid on 50 no steam can escape
Keep the water In the eanner boiling for
one hour Remove the eanner with the
Jars In il from the stove, and the next
day return II and boil again IN Just the
same way for one hour. again remove
from the fire and cool 2i hours, and on
the third day give final hour boiling
Fasten the lids tightly when YOU take the
Jars from the Gamer cool them where no
draught can strike them set aside upside
down to test for defective rubbers and
lids. and when you are assured there are
no leaking jars put them away
Some cooks stcrilize corn an hour and
a half the first day and an hour the second
day and declare this is sufficient The
writer finds that quart jars need the three
hours sterilization described, but that
pint Jars cook with less steamlug II the
family is small, pint jars are better in
vestmcnt than he larger size as all their
contents can be used Al one meal This.
however is a problem YOU can answer
for Yourself. but il IS not wise to shorten
he time Of sterilization and run the risk
of having Your canned goods spoiled
Corn relish Is merely pckicd corn and
is served with meat and hsh Cabbage.
peppers, celery, onion and corn are
chopped and mixed together and spiced
10 suit and then cooked gently in mild
vinegar This Is taste-and-trY relish,
and when il tastes Just right remove il
from the stove and bottle he pepperv
taste Is always stronger remember when
The relish Is hot. so allow for that
Miss Grauel viii be glad to answer,
either IN her column Or personally, in
auiries regarding food conservation, recipes
and the like For personal replies three
cent stamp must be enclosed