Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-13

DEMOVE the husk from the corn,
~ leaving just a single layer
against the corn; fold back this
single layer of husk and remove all
the silk, wiping with a dry cloth.
Place two inches of salt in the bot
tom of a deep crock and stand the
ears so that each one will be en-
rely alone and encased in salt.
Stand the tip end down, pack closely
with salt and place two-inch layer
on top. Cover and place in a cool
place. 1t is most important that the
ears do not touch.
Sailed Beans
Remove the strings from the beans
and then place a layer of salt in the
crock. Add a layer of beans and
then a layer of salt, and repeat until
the crock is filled to within two
inches of the top. Have the layer on
top two inches deep and then add
one quart of water to every One-half
bushel basket of beans. Cover
closely and then store in a cool place.
Do not wash the beans.
Sauerkraut
Remove the coarse bruised out
side leaves of the cabbage and then
shsed the head fine, using a slaw
cutter. Now line the bottom of a
small barrel or wooden bucket with
the outside leaves and then place in
a layer of the shredded cabbage and
cover with salt. Repeat until the
utensil is nearly full, pounding down
we'll with wooden mallet when pack
ing. Sprinkle the salt over the top
and cover with large cabbage leaves,
and then with a cheesecloth wrung
out of salt water. Tuck in the ends
carefully and then place board on
the kraut and weight it down with
a heavy stone.
Now, it is necessary that the cab
bage be covered with brine; remove
the scum as it rises to the top. The
kraut will be ready for use in six
weeks and it must be kept in a very
vool place or it must be canned.
To Can Sauerkraut
Fill into sterilized all-glass jars
and then fill the jar to o~verfiowing
with boiling water. Adjust the rub
Der and lid and partially tighten.
Process in hot-water bath for one
hour, then remove and seal securely.
Wore in a dry, cool place.
Sailing Caulilower
Select the nice heads of cauliflower
and remove the outer leaves, and
then trim into shape. Now place a
layer of salt one inch deep in the
bottom of the key or crock and then
place the cauliflower head down and
pack we'll with salt. Do not allow
them to touch each other. Have the
salt one inch above the cauliflower
stalk. Finally cover with a clean
10th and set in a cool place.
Brining Caulifower
Prepare the %caulihower as di-
r.tted above, using a large keg OF
crock. Pack the caulifower head
dosyn until the keg or crock is three
quarters full and then fill to over
flowing with brine made as follows:
Place in a boiler
Eight quarts of Water,
Eight cups Of salt.
Bring to a boil and skim, theJ
cool. Cover the caulif1ower with a
piece of clean cheesecloth and Their
place on it a board which is weighted
down on top, to keep the caulifowers
covered in the brine. This weight
need not be as heavy as that usec
for the kraut.
Caulif1ower prepared in this man.
ner late in October and November
can be used for the table by freshen
ing it in water and cooking in a man
ner similar to that in which tn,
sailed beans are cooked or it may b.
canned in three months, when Their,
will be a supply of fruit jars.
To can the brined cauliflower re
move from the brine and wash il
cold running water. Let stand TO
one hour and then fill into the steril
lied jars; fill jars with boiling watel
adjust the rubbers and lids an
partially seal. Place in a hot-wate
bath and process for one hour. Re
move, seal securely and then coo
and store in a cool, dry place.
To Dry Corn-Lancaster County
Recipe
Select firm, full ears of corn an
husk. Remove the silk with a clot
and then plunge the ears of corn int
boiling water and cook for five mir
utes. Remove and dip in cold waite
and then cut from the cob with
sharp knife. Spread on shalio'
trays and dry in a commercial {
homemade drier.
This corn may be dried in the owe
at a temperature of about 10 d.
grees Fahrenheit. Leave the owe
door open so that the moisture ma
quickly ~evaporate.
TIL o-oosHar coupt,y E arpoar 4,