Take tender good string beans. Break them up as for cooking, using the tender pods, but if you have pods too old, shell them and put with tender pods. Fhen wash them, fill tin cans full, and pour in all the cold water the can will hold✪ Canning String Beans. Have cans with lids that fit snug and tight, then put on the lids and set in a vessel of cold water, the water coming up to two- thirds of the top of the can. Boil three hours. Then takeout and seal with seal¬ ing wax, weight cans until cold Green shell beans can be canned the same way. Another way. Roil beans until tender, fill cans, and pour boiling water from the teakettle on them until can is full, then .seal. When yon wish to use them, pour off the water, and put beans in boiling water, and sea.son to taste. S. K. CANNING CORN. Cut off while tender, pul in kettle and cook. Put salt enough in to keep the acid down. Boil well and it is ready to can. M’hen wishing to use it, soak, then cook and season. Mrs. Ream. CORN NO. 2. LIKK KRKSH WHEN’ TSED. Cut corn half through kernel, scrape off from col). Put a few spoonfuls of corn into a self sealing can and stamp with the 50 TIIK PKN.VSYI, VANIA (IKRMAN COOK HOOK. small end of a potato masher, until a milk comes on top, then add more corn, tlien press, and so on until can is full, and the juice comes to the top of can. Seal nearly tight. Wrap each can in a cloth, and put your cans on a cloth or small board into the boiler. Fill to the top of cans with cold water. Set on stove and let the water boil four hours. Then take out cans and screw lids tight. When cold tighten again. CORN NO. 3. To every six quarts of corn, lake one ounce tartaric acid dissolved in Indling water, (’ut corn from cob, and put in enough water to cook it. When the corn isc<K)king put in the acid water, and seal . in air tight cans. When <lesired to use, pour water off, put in fresh water and a small quantity wnla, let stand a few minutes before ciMiking. Too much s<Kla makes it yellow. Season. S. K. CANDIES. (THE FUNDANT.) Take the white of one egg, the same amount of cold water, one pound confec¬ tioners’ sugar. Mix all together. You can make all kinds of candy with this fundant. Mrs. Wettach. UNCOOKED FUNDANT NO. 2. Two tablespoons sweet cream, and the juice of any fruit to flav<>r. Thicken with confectioners’ sugar. Roll into any shape desired, and dry on oiled paper. Cold boiled milk with one teasi>oon of glycerine to cup of milk will answer in place of cream. An endless variety of candies can be made by moulding into different shapes. Use only confectioners’ sugar for these cream candies. FUNDANT NO. 3. Take granulated sugar and a little more than enough cold water to moisten. Boil until it makes a soft ball in water. Stand aside to cool, don’t stir. After it is partly cool stir rapidly until it creams, then take in hands and work like dough, and make into any desired form. .Mrs. C. W. Berry. FUDGES. Two tumblers granulated sugar, one tumbler milk, two squares of chocolate, grated, butter the size of a walnut✪ Fudge. Boil until brittle. Stir constantly after taking it off from the stove. Add vanilla. And just before it is cold pour it into a greased platter, and cut into squares. (Excellent.) Mrs. C. Norton. MAPLE CREAMS. ( Fine. ) ✪ Maple Creams

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Take tender good string beans. Break them up as for cooking, using the tender pods, but if you have pods too old, shell them and put with tender pods. Fhen wash them, fill tin cans full, and pour in all the cold water the can will hold. Have cans with lids that fit snug and tight, then put on the lids and set in a vessel of cold water, the water coming up to two- thirds of the top of the can. Boil three hours. Then takeout and seal with seal¬ ing wax, weight cans until cold Green shell beans can be canned the same way. Another way. Roil beans until tender, fill cans, and pour boiling water from the teakettle on them until can is full, then .seal. When yon wish to use them, pour off the water, and put beans in boiling water, and sea.son to taste. S. K. CANNING CORN. Cut off while tender, pul in kettle and cook. Put salt enough in to keep the acid down. Boil well and it is ready to can. M’hen wishing to use it, soak, then cook and season. Mrs. Ream. CORN NO. 2. LIKK KRKSH WHEN’ TSED. Cut corn half through kernel, scrape off from col). Put a few spoonfuls of corn into a self sealing can and stamp with the 50 TIIK PKN.VSYI, VANIA (IKRMAN COOK HOOK. small end of a potato masher, until a milk comes on top, then add more corn, tlien press, and so on until can is full, and the juice comes to the top of can. Seal nearly tight. Wrap each can in a cloth, and put your cans on a cloth or small board into the boiler. Fill to the top of cans with cold water. Set on stove and let the water boil four hours. Then take out cans and screw lids tight. When cold tighten again. CORN NO. 3. To every six quarts of corn, lake one ounce tartaric acid dissolved in Indling water, (’ut corn from cob, and put in enough water to cook it. When the corn isc<K)king put in the acid water, and seal . in air tight cans. When <lesired to use, pour water off, put in fresh water and a small quantity wnla, let stand a few minutes before ciMiking. Too much s<Kla makes it yellow. Season. S. K. CANDIES. (THE FUNDANT.) Take the white of one egg, the same amount of cold water, one pound confec¬ tioners’ sugar. Mix all together. You can make all kinds of candy with this fundant. Mrs. Wettach. UNCOOKED FUNDANT NO. 2. Two tablespoons sweet cream, and the juice of any fruit to flav<>r. Thicken with confectioners’ sugar. Roll into any shape desired, and dry on oiled paper. Cold boiled milk with one teasi>oon of glycerine to cup of milk will answer in place of cream. An endless variety of candies can be made by moulding into different shapes. Use only confectioners’ sugar for these cream candies. FUNDANT NO. 3. Take granulated sugar and a little more than enough cold water to moisten. Boil until it makes a soft ball in water. Stand aside to cool, don’t stir. After it is partly cool stir rapidly until it creams, then take in hands and work like dough, and make into any desired form. .Mrs. C. W. Berry. FUDGES. Two tumblers granulated sugar, one tumbler milk, two squares of chocolate, grated, butter the size of a walnut. Boil until brittle. Stir constantly after taking it off from the stove. Add vanilla. And just before it is cold pour it into a greased platter, and cut into squares. (Excellent.) Mrs. C. Norton. MAPLE CREAMS. ( Fine. )

The Pennsylvania German cook book