The new practical housekeeping

Dried Com, — Secure com "in the milk" and after cleaning place the ears in a large steamer over the fire (one can be improvised by using a wash boiler, with cover, putting in pieces of hardwood in the bottom and placing a dripping pan on them, or a piece of tin with boles in it), let remain a short time, only long enough to set the milk, then cut about two-thirds depth of the kernel from cob with a very sharp knife, and with back of knife scrape the inside of the rest of the kernel from the cob. Have clean sheet or tablecloth laid on boards in the sun and as soon as a small quantity is prepared, place immediately on boards and continue above process till all is cut. A good drying day will nearly dry the corn sufficient to place in oven to finish in the evening, but it often happens that the day is not such ; then place the cloth with the corn on it on tables or on a clean fioor in a vacant room over night and put out in sun next day. Continue to do this till it is thoroughly dry, then place in a thick paper in a dripping pan, pour in corn and put in a warm oven till corn is so hot it cannot be touched with the finger. While in stove watch constantly to keep from scorching or becoming brown, and finish as above. For Com in Brines select nice large ears just right for eating, remove all husks except inside row, place a layer of salt in a barrel, (a hard wood one is better) then layer of ears of corn, then salt, etc., till all is used ; add enough water to form a brine, and cover with board, cloth and weight as for Cucumbers in Brine. Corn may be added during the season, caring for the covering as directed in pickles. To use, freshen over night and cook as new corn. For Cut Com in Brine, scald corn just enough to set milk, cut from cob and to every four pints corn add pint salt, mix thoroughly, pack in jars and cover with a cloth and weight; when wanted lor use put in a saucepan or kettle, cover with cold water : as soon as it comes to a boil pour off and put on cold again, and repeat until it is fresh enough ; when tender, add a very little sugar, sweet cream, or butter, etc., to taste and serve. Or corn may be steamed instead of being scalded, and some use one-fourth or even one-third salt, soaking over night or longer, if necessary before cooking. 614 A year's bills of fare. A YEAR'S BILLS OF FARE. January, Sunday. Breakfast — ^Buckwheat cakes, croquettes of saasage meat, breakfast hominy. Dinner — Oyster soup, roast turkey, mashed potatoes, Lima beans, cranberry sauce, celery ; mince pie, Danish Pudding, cake. Supper-^ Cold biscuit, sliced turkey, cranberry jelly, apple sauce. Monday. Breakfast — Graham cakes, fried tripe, potato cakes. Dinner-^ Escaloped turkey, baked potatoes, pickled beets ; apple short cake. Supper-^ Dried beef frizzled, hot buns, fried apples. Tuesday. Breakfast — Graham gems, boiled mutton, potatoes a la pancake. Dinner — ^Turkey soup, roasted beef with potatoes, stewed tomatoes, celery ; rice pudding, fruit cake. Supper-^o\a buns, sliced beef, Indian pudding (com meal mush) and tnilk. Wednesday, Breakfast — Buttered toast, fried mush and maple syrnp, tried liver. Dinner — Meat pie, mashed turnips, stewed corn ; apple dumplings with sauce, cake. Supper-^Tea, rolls, sardines with sliced lemon, rusk. Jelly.