The farm cook & rule book

Cook the lima beans in the water until they are tender. Add the corn cut from the cob and stir in the salt, sugar and butter. Cook 5 minutes and serve piping hot. Vegetable Combination 2 cupfuls string beans 1 teaspoonful sugar 2 cupfuls lima beans ^4 teaspoonful pepper 2 cupfuls young corn 2 cupfuls tomato sauce 1 teaspoonful salt ?> tablespoonfuls thick cream water Cut the string beans in small pieces, place in a kettle and add boiling water to cover; add the salt and sugar and cook 20 minutes. Then add the lima beans and cook until the vegetables are tender. Drain and add the tomato sauce. When this boils, add the corn cut from the cob and cook 5 minutes. Add the cream and pepper and serve at once. VINEGARS The art of vinegar making which our grandmothers knew so well is becoming extinct in most American homes. On farms where an abundance of fruit is available, the revival of this work is a matter of thrift. In some cases customers may be secured for this product and a profitable trade developed. Fruits used for making vinegar should be sound and ripe. Since ripe fruits contain more sugar than underripe ones, they produce a stronger vinegar. Care should be taken to have all the utensils used clean and to wash the fruit carefully before crushing it. Cider Vinegar Wash ripe apples and remove all the decayed spots. Crush in a cider mill or run through a food chopper. Squeeze out the juice in a press and strain into a clean jar, keg or barrel. For every 5 gallons of juice add 1 cake of yeast which is softened by soaking in a cupful of the liquid. Stir the juice after the yeast is added. Then cover it with a clean cloth to keep out insects and allow to ferment. Fermentation is accomplished in less than a week if the temperature of the room in which the juice is kept is from 80 to 90 degrees Fahrenheit. A second fermentation is necessary to make vinegar. This is called the acetic acid fermentation. Before this starts, the juice "\;vdll cease bubbling. When this occurs, it is wise to add 1 gallon of a good, strong vinegar to every 5 gallons of the fermented juice, but this is not necessary. The addition of the vinegar gives more satisfactory and uniform results. After adding the vinegar, the juice is covered with a clean cloth and set in a dark place having a temperature of from 70 to 90 degrees F. Air should be allowed to enter but the film which forms on top should not be disturbed. By tasting of the vinegar every week one can tell when it is sour enough or when it ceases getting more sour. Then it should be strained off in jugs or bottles and stoppered tightly. If air gets to it, the vinegar will become weak and will lose its strength or sour taste in time. Other Fruit Vinegars Grapes, oranges, blackberries and pineapples may be used in the place of the apples in the recipe for Cider Vinegar. Peach Vinegar