ferably of galvanized iron wire netting, ^, inch mesh, cut to fit the bottom of the boiler. 3. The glass jars having glass covers and spring tops are the best to use. The screw top jars with covers which have a porcelain lining are not safe to use, for any vege- tables except tomatoes. Use pint or quarts, according to the size of the family. Always use new rubber rings of the best quality. Canned Corn I. With Hulls Corn should be canned within an hour of being shucked if possible. Husk the ears and remove all silk with a stiff brush. Cut the corn from the cob, being careful not to include any defective kernels. Pack into the jars, pressing, it down and filling with cold water. Salt to taste — about I t to a quart✪ Canned Corn with Hulls and lay on the rubber rings and covers and set on the rack in the boiler. Surround with lukewarm water about 3 inches deep. Cover the boiler, bring quickly to the boiling point and steam for one (i) hour for pint jars and 1^4 hours for quarts. Clamp down the covers and remove the jars and let cool away from any draft or leave in the boiler over night. The next day raise the spring clamp and steam in the JULY MENUS 359 boiler for an hour or an hour and a quarter, then clamp on the covers and allow to cool. Repeat this process the third day. Set the jars aside for two or three days and then test them for thorough sterilization by releasing the spring clamp and picking up the jar by the edge of the cover. If there Closed. Spring loosened. Testing. SPRING TOP PRESERVE JARS. From Bulletin No. 359— Canning Vegetables in the Home. V. S. Dept. Agriculture. has been the slightest decomposition, the gases formed will relieve the suction produced when the jars cool and the cover will come off. When this happens taste the contents of the jar and if the flavor is unaffected sterilize again and test once more. ^To open jars release the spring and insert a thin knife blade under the rubber next the jar. II. Without Hulls 360 LESSONS IN COOKING Score each row of grains and press out the pulp, using the back of a knife. Pack into jars and proceed as above, steaming for one hour on three successive days. Canned Peas Select young, tender peas, shell and wash in cold water. Scald with boiling water, drain immediately and pack into jars, shaking down well. Fill to overflowing with water, having i t of salt to the quart✪ Canned Peas. Adjust covers, set on the rack in the boiler and steam for an hour on three successive days, as directed for canned corn. If cans are not full, fill to overflowing with boiling water, being careful not to lay the covers down, as they may gather yeast spores. Be sure to test the cans for sterilization as described. Lima, Kidney or Other Shell Beans may be canned according to the process given for peas. If desired the preliminary scalding may be omitted, but this allows more of the vegetable to be packed in the can. Canned Asparagus Have the asparagus cut fresh and use only the tender stalks or portions of stalks. Wash and drain, cover with boiling water and cook lo m. Drain, and when cool enough to handle, arrange neatly in jars with the heads up, using wide mouthed jars. Add 5^ t salt to each pint jar✪ Canned Asparagus, fill to overflowing with boiling, water, put on the covers loosely, set irb the boiler and cool in the kettle. Canned Tomatoes I. Whole Tomatoes ✪ Canned Tomatoes (Whole)

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ferably of galvanized iron wire netting, ^, inch mesh, cut to fit the bottom of the boiler. 3. The glass jars having glass covers and spring tops are the best to use. The screw top jars with covers which have a porcelain lining are not safe to use, for any vege- tables except tomatoes. Use pint or quarts, according to the size of the family. Always use new rubber rings of the best quality. Canned Corn I. With Hulls Corn should be canned within an hour of being shucked if possible. Husk the ears and remove all silk with a stiff brush. Cut the corn from the cob, being careful not to include any defective kernels. Pack into the jars, pressing, it down and filling with cold water. Salt to taste — about I t to a quart and lay on the rubber rings and covers and set on the rack in the boiler. Surround with lukewarm water about 3 inches deep. Cover the boiler, bring quickly to the boiling point and steam for one (i) hour for pint jars and 1^4 hours for quarts. Clamp down the covers and remove the jars and let cool away from any draft or leave in the boiler over night. The next day raise the spring clamp and steam in the JULY MENUS 359 boiler for an hour or an hour and a quarter, then clamp on the covers and allow to cool. Repeat this process the third day. Set the jars aside for two or three days and then test them for thorough sterilization by releasing the spring clamp and picking up the jar by the edge of the cover. If there Closed. Spring loosened. Testing. SPRING TOP PRESERVE JARS. From Bulletin No. 359— Canning Vegetables in the Home. V. S. Dept. Agriculture. has been the slightest decomposition, the gases formed will relieve the suction produced when the jars cool and the cover will come off. When this happens taste the contents of the jar and if the flavor is unaffected sterilize again and test once more. ^To open jars release the spring and insert a thin knife blade under the rubber next the jar. II. Without Hulls 360 LESSONS IN COOKING Score each row of grains and press out the pulp, using the back of a knife. Pack into jars and proceed as above, steaming for one hour on three successive days. Canned Peas Select young, tender peas, shell and wash in cold water. Scald with boiling water, drain immediately and pack into jars, shaking down well. Fill to overflowing with water, having i t of salt to the quart. Adjust covers, set on the rack in the boiler and steam for an hour on three successive days, as directed for canned corn. If cans are not full, fill to overflowing with boiling water, being careful not to lay the covers down, as they may gather yeast spores. Be sure to test the cans for sterilization as described. Lima, Kidney or Other Shell Beans may be canned according to the process given for peas. If desired the preliminary scalding may be omitted, but this allows more of the vegetable to be packed in the can. Canned Asparagus Have the asparagus cut fresh and use only the tender stalks or portions of stalks. Wash and drain, cover with boiling water and cook lo m. Drain, and when cool enough to handle, arrange neatly in jars with the heads up, using wide mouthed jars. Add 5^ t salt to each pint jar, fill to overflowing with boiling, water, put on the covers loosely, set irb the boiler and cool in the kettle. Canned Tomatoes I. Whole Tomatoes

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