CANNING CORN. In canning corn, select when it is young, tender, and at
the milky stage. It is best to take it straight from the garden to the canner,
as corn deteriorates very quickly. Sugar corn is best, but if this corn cannot
he had, use field corn; but be sure it is fresh and tender. Blanch the corn on
the cob for two minutes, then cut the corn from the cob, using a sharp knife.
Do not prepare more corn than may be canned immediately, as it c|uickly sours
and the can may be lost. Pack in No. 2 cans (do not use larger can for corn)
to Avithin one inch of the top; fill with cold water; add one level teaspoonful of
salt and two level teaspoonfuls of sugar✪ Canning Corn; seal, but do not tip; exhaust fifteen
minutes. Tip the hole with a drop of solder ; return to the boiling water and
process for one hour and fiftten minutes. Remove from the fire and set aside
for twenty-four hours. After water is boiling in the canner the second day,
place the cans therein for a second processing of one hour and fifteen minutes
in length ; remove, set aside for twenty-four hours and process again one hour
and fifteen minutes of the third day. This is the only sure method of keeping
corn. Never use any acids or preserving powders. When canning corn in glass,
use a pint jar, as it is very difficult to sterilize a quart jar. Process a pint jar
one and one-half hours.
Recipes for the Sick
The food eaten by a sick person has in many cases as much to do with
rapid recovery as have drugs. It must be remembered that the palate is more
sensitive in sickness than in health, both to seasonings and temperatures, so that
less seasoning and more moderate degrees of heat and cold must be observed.
Daintiness in serving greatly influences the appetite of the patient and, there-
fore, for this reason it is preferable to serve small portions and present the
meal by courses than place all on the tray at one time. Have all hot beverages
brought to the door of the sick room in a covered pitcher, then poured into the
cup, thus avoiding the danger of spilling liquids into the saucer while carrying
them to the patient.
Pood should not be kept in the sick room between meals. It will be fresher
and more appetizing if brought direct from storeroom or refrigerator when
wanted.
BARLEY WATER. One and one-half tablespoonfuls pearl barley, one quart
cold water, one-third teasponful salt, juice of one-half lemon✪ Barley Water, also a little sugar
if desired. Wash the barley, pour the water over it and soak for several hours.
Add salt and cook in a double boiler for at least three hours. Strain through
cheese cloth or a fine strainer, flavor with the lemon, and add sugar if liked.
Be very careful to keep such food as milk, beef tea, etc., covered while in the
refrigerator, to avoid contact with other or more odorous foods. If the refrig-
erator has more than one compartment, reserve one exclusively for the use of
the sick room.
68
USE DAN RIVER SELF-RISING FLOUR
Use KNOX GELATINE if you would be sure of results
Page 72 · 2 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CANNING CORN. In canning corn, select when it is young, tender, and at the milky stage. It is best to take it straight from the garden to the canner, as corn deteriorates very quickly. Sugar corn is best, but if this corn cannot he had, use field corn; but be sure it is fresh and tender. Blanch the corn on the cob for two minutes, then cut the corn from the cob, using a sharp knife. Do not prepare more corn than may be canned immediately, as it quickly sours and the can may be lost. Pack in No. 2 cans (do not use larger can for corn) to within one inch of the top; fill with cold water; add one level teaspoonful of salt and two level teaspoonfuls of sugar; seal, but do not tip; exhaust fifteen minutes. Tip the hole with a drop of solder ; return to the boiling water and process for one hour and fiftten minutes. Remove from the fire and set aside for twenty-four hours. After water is boiling in the canner the second day, place the cans therein for a second processing of one hour and fifteen minutes in length ; remove, set aside for twenty-four hours and process again one hour and fifteen minutes of the third day. This is the only sure method of keeping corn. Never use any acids or preserving powders. When canning corn in glass, use a pint jar, as it is very difficult to sterilize a quart jar. Process a pint jar one and one-half hours.
Recipes for the Sick
The food eaten by a sick person has in many cases as much to do with rapid recovery as have drugs. It must be remembered that the palate is more sensitive in sickness than in health, both to seasonings and temperatures, so that less seasoning and more moderate degrees of heat and cold must be observed.
Daintiness in serving greatly influences the appetite of the patient and, therefore, for this reason it is preferable to serve small portions and present the meal by courses than place all on the tray at one time. Have all hot beverages brought to the door of the sick room in a covered pitcher, then poured into the cup, thus avoiding the danger of spilling liquids into the saucer while carrying them to the patient.
Food should not be kept in the sick room between meals. It will be fresher and more appetizing if brought direct from storeroom or refrigerator when wanted.
BARLEY WATER. One and one-half tablespoonfuls pearl barley, one quart cold water, one-third teasponful salt, juice of one-half lemon, also a little sugar if desired. Wash the barley, pour the water over it and soak for several hours. Add salt and cook in a double boiler for at least three hours. Strain through cheese cloth or a fine strainer, flavor with the lemon, and add sugar if liked.
Be very careful to keep such food as milk, beef tea, etc., covered while in the refrigerator, to avoid contact with other or more odorous foods. If the refrigerator has more than one compartment, reserve one exclusively for the use of the sick room.
Use KNOX GELATINE if you would be sure of results
Records on this page
Canning CornBarley Water