The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

point and boil rapidly and continuously the required length of time. Use wrench for tightening covers of Mason jars during the cooking. If Lightning jars do not seem to be air-tight, thin bits of wood may be placed under the wires. With corn and peas, it is better to have the water deep enough to cover the jars, for boiling after tops are tightened. Invert jars after removing from the water, cover to exclude light, cool. Store in dark, rather cool place. Use cold water to surround jars at first if contents are cold and warm water if contents are warm. The length of time given is for cooking quart jars. ½-1 hour less will be required for pints and 1 hour more for 2 quarts. _Asparagus_--Prepare asparagus as for the table; blanch tips 3 m., other parts 5 m., dip in cold water, pack in jars--the tips in one, the middle of the stalks in a second, and the inferior ends for soups, in a third. Fill jars with cold water to which salt has been added in the proportion of 1 teaspn. to the quart. Fasten covers and cook according to general directions for two hours, tighten covers and cook for one hour longer. _Asparagus in Full Lengths_--Place stalks in jars, heads up, and pack as close as possible. _To Use_--Open jar, add ½ teaspn. salt, set jar in cold or lukewarm water, heat to boiling, pour water off (save for soups), and draw stalks out carefully on to slices of prepared toast. _Shelled Beans_--Follow directions for canning asparagus. _String Beans_--Prepare as for the table or leave whole, blanch for 2 m., and follow directions for canning asparagus, using water without salt to fill the jars. _Greens_--Narrow dock, milkweed, pigweed, purslane or spinach. Wash the greens thoroughly, drop into boiling salted water and leave just long enough to wilt. Remove from water with skimmer, pack into jars, cover with cold salted water and proceed as with other vegetables. There are no vegetables that we enjoy more in winter than our “greens.” _Okra_--Wash young tender okra, cut off stems