Cooking Recipes

FOR CANNING CORN. MRS. MARTHA WRIGHT.

To five pints green corn, add three pints water; cook five minutes;

then dissolve three level teaspoons tartaric acid, and add to corn;

cook a few minutes longer; then it is ready to can in new or nearly

new tin cans.

When preparing for table, drain off liquid; add a very little water;

season and sweeten to taste. When boiling, add one level teaspoon

soda dissolved in hot water.

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