Farm and home cook book and housekeeper's assistant

String tender, freshly gathered beans, break in small pieces, and put over the fire with water enough to cover. Place a piece of boneless breakfast bacon in the center of the beans. Use about 1 lb bacon to % pk beans. Cook until tender, then pack the beans in cans, hot. Lay a slice of bacon on the top of each, about V4, inch thick, cover well with the liquid in which the beans were boiled, and seal. Be sure that there are no air bubbles in the can. This recipe has been used in our family for three generations, and if properly packed, free from air, and sealed air tight, the beans thus canned will keep two years or more. When ready to use, heat the beans thoroughly, and they are ready to serve, and will be found to be as delicious as if they had just come from the garden. — [Mrs. E. E. W., Pa. To Can Beets Cook and peel the beets in the usual way. To each qt beets allow V2 pt vinegar and ^/^ pt water, to which add V2 cup sugar, y2 teasp mixed spices, and a little horseradish, which keeps the beets from turning white. Let all come to a boil, drop in the beets, boil up once more, and fill the cans with beets, being careful to cover them fully with the spiced vinegar. Seal air tight in the usual way. — [Mrs. L. W., Ind. Canned Sweet Corn I Only good, deep, milky, ripe corn is worth while canning. Pick, strip and cook immediately, the same as for table use. Then with a sharp knife shave off the kernels, but do not cut too near the cob. After cutting scrape the balance of the corn and milk from the cobs, using the back of a silver knife. Use 2 tablesp salt for each qt corn and add a very little sugar, if liked, but if the corn is sweet, sugar will not be necessary. Put over the fire in a porcelain-lined kettle with barely enough water to cover and let it boil until tender, stirring frequently to prevent burning. Fill jars while boiling hot, to within V2 inch of the top, being careful to pack solidly and to break all the air bubbles by running a silver spoon or fork through the contents. Then fill to overflowing with melted butter and screw on the covers tightly. When opened freshen corn in clear water, add a little milk, and it will taste like fresh corn. — [Mrs. M. R., N. Y. Canned Sweet Corn II Pick, cut and scrape corn as directed in recipe No. 1. Then measure the corn and to 6 qts allow 1 oz tartaric acid. "When the corn is done, dissolve the acid in some hot water, stir it in and cook 5 minutes longer. Then can and seal while hot. When ready to use, heat the corn, dissolve V2 teasp bi-carbonate of soda in a little water or milk and stir this into the corn, adding seasoning to taste. Canned thus, I have been told that mine tasted just like the canned, tinned corn bought in stores. — [No name. CANNED CORN AND TOMATOES 233 Canned Corn Salad To 18 ears green corn, cut from the cob, add 4 large onions, ? green peppers or 1 ripe pepper, 1 large white cabbage, all Cllopped fine, scant ^ cup salt and 1 qt vinegar. Cook about 15 minutes. Boil together 1 qt vinegar, 2 tablesp ground mustard, 1 teasp cinnamon, 2 cups sugar and 1 scant cup flour. When done add to the above mixture and cook all together until thoroughly mixed and heated through. Can hot and seal. — [R. W., Mo. Canned Corn and Tomatoes