Miss Parloa's kitchen companion

thin slices. Draw the husks and silk from the corn. With a sharp knife cut through the centre of each row of grains, and when all the grains have been treated in this manner, cut them off, being careful to remove every particle of the milky substance. When all the cobs have been treated in this way, put the water in a stew-pan, and then add the corn. Simmer for half an hour ; then add the tomatoes and seasoning, and cook slowly until the contents of the stew-pan begin to boil. Now boil for ten minutes. When the tomatoes are added to the corn, put glass jars in a pan of cold water, and place them on the fire where the water will gradually get heated to the boiling-point. When the corn and tomatoes have been boiling for ten minutes, pour the water from two of the jars, and fill with the boiling mixture. Put on immediately the rubber bands and the covers, which should be screwed on as tight as possible. Continue in this way until all the jars are filled. When the jars are almost cold, tighten the covers again. * Succotash. Soak six quarts of Lima beans in cold water for two hours, and then put them in a stew-pan with boiling water, and boil them for an hour, if they be young and tender, or for an hour and a half, if they be at all old. Prepare and#cook four dozen ears of corn in the manner directed in the preceding receipt. When the beans are tender, drain off the water, and add them to the corn. Now add one teaspoonful of pepper and two level tablespoonfuls of salt. Boil for ten minutes, and can in the same way corn and tomatoes are canned. * Okra and Tomatoes. Use half a peck of tomatoes and one peck of green, crisp okra. Pare and slice the tomatoes. Wash the okra, and cut off the stem ends ; then cut in thin slices. Put both of the vegetables together in a stew-pan, and simmer for half an hour, being careful not to burn. Can the same as corn and tomatoes. This will be found nice as a vegetable, or to use in soup in the winter and spring. ' * Cucumber Pickles. Use small cucumbers only. Wash them carefully, to free them of particles of earth ; then lay them in a large stone jar or bowl. For eight quarts of cucumbers put into a stew-pan a gallon of boiling water and a pint of salt. When the water begins to boil, skim it, and then pour it over the cucumbers. Do this in the morning. In the afternoon pour the brine from the cucumbers into the saucepan, and after heating it to the boiling-point, pour it over the cucumbers for the second time, and let them stand in the brine all night. In the morning scald the brine for the third time, and pour it over the cucumbers, letting them stand in it for six hours. Now add a table-spoonful of alum to one gallon of boiling water, and after turning off the brine, pour this alum water over the cucumbers. Let them stand for six hours ; then scald the water, and pour it over them again. The next morning drain the cucumbers. Now put one gallon of vinegar in the preserving-kettle with four bell peppers, three sticks of cinnamon, one table-spoonful of whole allspice, and half a table-spoonful of whole cloves. Place on the fire, and heat slowly to the boiling-point.