_Corn_--Boil corn 2-5 m., score down the center of each row of grains
with a sharp knife. With a large sharp knife cut off the thinnest
possible layer from each two rows, then with a dull case-knife scrape
out the pulp from the hulls on the cob. Mix pulp with that which was
cut off, spread on plates or granite pans and dry in a warm oven,
stirring often. If the oven is too warm, the corn will turn dark. Corn
may be dried in the sun if it is hot, but must be brought in before the
dew begins to fall and spread out in the house. It is better to dry a
little at a time in the oven and have it out of the way in a few hours.
With proper care it can be done in an afternoon.
When dry, put at once into dry clean jars and seal, or into paper sacks
tied tight so that no insects can get at it.
With care to keep it from souring, the corn may be dried without
cooking.
Any dried corn has a richer flavor than canned corn, but words are
inadequate to express how rich and fine flavored the yellow sweet corn
is when dried.
Corn for drying should be nice and tender; a little younger, if
anything, than for cooking green.
Directions for cooking dried corn are among the vegetables.
_Shelled Beans_--Lima and all green beans may be dried after shelling
by being spread out in a dry, airy place and stirred occasionally, and
are quite different in flavor from dry, ripened beans.
_String Beans_--Cook beans until half done; drain, dry in sun, pack in
paper bags, keep in cool place. To cook--soak over night, cook shorter
time than usual.
_Mushrooms_--String mushroom caps, also stems, on a cord the same as
apples, for drying, hang in sun and wind until just before the dew
begins to fall and finish drying over the stove, or, dry entirely over
the stove.
Put into dry, close covered jars or thick paper sacks. (May wrap in
waxed paper before putting into sacks). Keep in dry place.
When first dried, mushrooms may be pulverized in a mortar and the
powder put into clean, dry jars. It is delightful for flavoring soups
and sauces.
=String Beans in Brine=
Put layer of salt 1 in. deep in bottom of stone jar or cask; then a
layer of nice, tender string beans 3 in. deep; continue layers until
cask is full. Cover beans with a board a little smaller around than
the inside of the cask or jar and put a heavy stone on it so that the
beans will be well covered with the brine. The beans may be put in at
different times, but must be covered with the board from the first.
_To Cook_--Soak over night in cold water, changing the water several
times in the early part of the evening. Cook the same as fresh beans,
changing the water once or twice while cooking.
They are as nice and fresh as when picked.
=Corn in Brine=
Put layers of fresh picked corn, cut from the cob, in crock the same
as string beans except that the layers of corn should be 1 to 2 in.
deep only, and salt ½ in. deep. Have the top layer of salt, and thicker
than the others and keep the corn well under the brine with a board and
stone.
Soak over night for cooking, changing the water 2 or 3 times. Cook in
unsalted water.