Boil the corn on the cob, when it is in nice order for roasting, twenty
minutes over a good fire, and cut off while hot. Have your tomatoes
skinned and rubbed to a smooth pulp. Put in two measures of them for
every one of the cut corn; salt as for the table, stirring it well in,
and bring to a hard boil. Then, can quickly, and as soon as they are
cold set away in a cool, dark place.