Year: 1878

CANNING SWEET OORN.-Mar1An liar land, whose household recipes have been largely adopted by housewives all over the country, says that sweet corn is diffi- cult to can, but that it will keep pre-. served as follows: Boil on the cob till the milk ceases to flow when theIgrain is, pricked; cut off the cob and pack in stone jars first layer of salt at the bot tom half an inch deep, then one of corn two inches in depth, another half inch of salt, and so on till the jar is nearly filled. Let the topmost layer of salt be double the depth of the others and pour over all melted-not hot-lard. Press upon this when nearly hard, thick white paper cut to fit the mouth of the jar. Keep in Q cool place. Should the top layer be musty sorape it off and all the rest will be good. Soak the corn over night be- fore using. Miss Harlapd gives the as- surance that corn preserved in salt as described will after nights soaking be so fresh as to require salt when cooked for the table.

 A TABLE CovER.-I have just finished 8 very pretty table cover, and send you an account of how it is made, which some of your readers may welcome. I took Q piece of Turkish towelling, of suitable dimensions for my table, which can now be got at small cost, for the cover. Around this l cat-stitched on with canary -colored silk floss border of black velvet Inext cat-stitched on the border wreath con- posed of leaves cut from colored silk mine were @ sort of olive, or bronze col or. In place of velvet border black cloth one may be employed, and some add stars, diamonds, and other figures to this, of bright-colored ladies' cloth, which makes very pretty cover, and is much less expensive than moire. Either ma- terial, black velvet and colored silk, or black and colored cloth, cat-stitched as directed on the Turkish towelling foun- dation, make more showy and tasteful cover than can be purchased ready y-made for the money expended for the required materials, and the work of putting to- gether is only pleasant pastime to one accustomed to making fancy articles.

 | TOMATO PICKLES. tomato sweet pickles are made in Q variety of ways. One method prepares the toma- toes by laying them in moderately strong brine over night. Then, after sticking them with cloves, allow for every four pounds of tomatoes two gills of vinegar and the same amount of water and sugar when this syrup has come to boil, drop ln Q layer of tomatoes and cook until done. An excellent sauce for meat and fish is made by taking two gallons of green to- matoes, sliced, but not peeled; twelve onions, sliced {; two quarts of vinegar, one quart of sugar, two tablespoonfule of salt, the same amount of ground mus tard and black pepper one tablespoon full of allspice and one of cloves. Mix and stew until tender. Put up in small glass jars.

 MELON PICKLES. this is the sea- son for melons, I send recipe for mak. ing sweet melon pickles Take ripe muskmelons or canteloupes, and after preparing them cut into slices about one inch thick, and for five pounds of melon make syrup of two and half pounds of sugar and one pint of vinegar, with l spices. Cinnamon, cloves and mace are generally preferred. Tie the spices in a thin muslin bag, put in the melon and and let it cook slowly two or three hours, or until it becomes, clear. Then take out the melon and boil the syrup until 1t becomes quite thick; then pour il over the melon and seal up in glass jars.