Select perfectly sound, ripe tomatoes and full tender corn. Peel the tomatoes and remove the green cores. Cut and scrape the corn from the cob and boil the corn and tomatoes together, allowing a cup of tomatoes to a qt of corn✪ Canned Corn and Tomatoes. Salt, boil until done and can in the usual way. — [Mrs. J. L. R., O. Green Tomato Preserves For each lb green tomatoes allow % lb sugar, and l^ lemon✪ Green Tomato Preserves. Melt the sugar in a very little water, add the grated rind and juice of the lemon then put in the green tomatoes, washed, trimmed and cut in quarters, but not peeled. Cook gently until tomatoes are tender and transparent. If desired, a little ginger root can be cooked with the tomatoes, or the preserves can be flavored with cinnamon or cloves. This will keep with- out sealing air tight, but it is better to put up in small jars, as it is so rich that only a little is wanted at a time. — [L. S., Me. To Can Ripe Tomatoes Use only good, firm, ripe tomatoes, discarding all doubtful and imperfect ones. Peel with a sharp knife, or by scalding them in hot water a few minutes, cut out all the hard parts, and cut the tomatoes in halves or quarters, according to their size. Put in a perfectly clean preserving kettle of agate ware, or porcelain lined, and be sure that no taste or odor, or any sign of its previous contents are noticeable. Set on the back of the stove a few minutes to extract the juices, then draw to the front and let them boil 15 or 20 minutes, or until tender, and thoroughly heated through. A little salt to taste may be added, if desired, but it is not necessary, and the tomatoes may be strained or not, before canning. I think it is better not to strain them. Have the sterilized jars and covers ready in the usual way, fill up the jars with the boiling hot tomatoes, pass a silver fork or spoon through the contents to cut the air bub- bles, shake the jar gently to settle contents, and when you are absolutely sure that it is packed as closely as possible, and 234 FARM AND HOME COOK BOOK there are no more air bubbles in the can, fill to overflowing with the juice and screw on the hot covers as tight as possible. Put no more of the juice in the cans than necessary. The sur- plus juice can be bottled and sealed separately and used for soup flavorings, etc. If the tomatoes were good, and no decayed spots or particles were allowed to slip in, and if the jars and covers were properly sterilized, and the rubbers were new, and the covers fitted perfectly, and if no air was canned in with the tomatoes, then there is absolutely no reason why they should spoil. Be absolutely sure that the jars are sealed air tight, and when cooled brush edge of the lids with melted par- afline. Do not lift the cans by the tops as this would loosen the lids. Slip a paper bag over each can, and store in a cool, dark and dry place. It is best not to attempt to can tomatoes on a very hot, or sultry day, when the air is damp and full of unwholesome germs, and it is also best not to attempt to do too much canning in one day. — [A. G., Mass. Spiced Ripe Tomatoes To 12 lbs ripe tomatoes✪ To Can Ripe Tomatoes, peeled and sliced, add 4 lbs brown sugar, 1 qt vinegar, 1 tablesp each allspice and cloves and 2 tablesp cinnamon. Cook until thick, stirring often to prevent scorching, and seal while hot. — [Mrs. W. G., Mo. To Can Dandelion or Other Greens ✪ To Can Dandelion or Other Greens

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Select perfectly sound, ripe tomatoes and full tender corn. Peel the tomatoes and remove the green cores. Cut and scrape the corn from the cob and boil the corn and tomatoes together, allowing a cup of tomatoes to a qt of corn. Salt, boil until done and can in the usual way. — [Mrs. J. L. R., O. Green Tomato Preserves For each lb green tomatoes allow % lb sugar, and l^ lemon. Melt the sugar in a very little water, add the grated rind and juice of the lemon then put in the green tomatoes, washed, trimmed and cut in quarters, but not peeled. Cook gently until tomatoes are tender and transparent. If desired, a little ginger root can be cooked with the tomatoes, or the preserves can be flavored with cinnamon or cloves. This will keep with- out sealing air tight, but it is better to put up in small jars, as it is so rich that only a little is wanted at a time. — [L. S., Me. To Can Ripe Tomatoes Use only good, firm, ripe tomatoes, discarding all doubtful and imperfect ones. Peel with a sharp knife, or by scalding them in hot water a few minutes, cut out all the hard parts, and cut the tomatoes in halves or quarters, according to their size. Put in a perfectly clean preserving kettle of agate ware, or porcelain lined, and be sure that no taste or odor, or any sign of its previous contents are noticeable. Set on the back of the stove a few minutes to extract the juices, then draw to the front and let them boil 15 or 20 minutes, or until tender, and thoroughly heated through. A little salt to taste may be added, if desired, but it is not necessary, and the tomatoes may be strained or not, before canning. I think it is better not to strain them. Have the sterilized jars and covers ready in the usual way, fill up the jars with the boiling hot tomatoes, pass a silver fork or spoon through the contents to cut the air bub- bles, shake the jar gently to settle contents, and when you are absolutely sure that it is packed as closely as possible, and 234 FARM AND HOME COOK BOOK there are no more air bubbles in the can, fill to overflowing with the juice and screw on the hot covers as tight as possible. Put no more of the juice in the cans than necessary. The sur- plus juice can be bottled and sealed separately and used for soup flavorings, etc. If the tomatoes were good, and no decayed spots or particles were allowed to slip in, and if the jars and covers were properly sterilized, and the rubbers were new, and the covers fitted perfectly, and if no air was canned in with the tomatoes, then there is absolutely no reason why they should spoil. Be absolutely sure that the jars are sealed air tight, and when cooled brush edge of the lids with melted par- afline. Do not lift the cans by the tops as this would loosen the lids. Slip a paper bag over each can, and store in a cool, dark and dry place. It is best not to attempt to can tomatoes on a very hot, or sultry day, when the air is damp and full of unwholesome germs, and it is also best not to attempt to do too much canning in one day. — [A. G., Mass. Spiced Ripe Tomatoes To 12 lbs ripe tomatoes, peeled and sliced, add 4 lbs brown sugar, 1 qt vinegar, 1 tablesp each allspice and cloves and 2 tablesp cinnamon. Cook until thick, stirring often to prevent scorching, and seal while hot. — [Mrs. W. G., Mo. To Can Dandelion or Other Greens

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