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

and tops, blanch 10 m., dip in cold water, cut in transverse slices or leave whole, and finish the same as asparagus. _Peas_--Blanch fresh-gathered, mature, but not old peas, for 5 m. (old for 8 m.), dip in cold water, proceed as for canning asparagus, using sugar, 1 teaspn. to quart of water if peas are not sweet. Boil 3-4 hrs. in all; 1 hr. after tightening covers, with water covering jars if possible. _Corn_--Prepare fresh-gathered corn as for drying. Pack at once (filling all spaces) in clean jars to within an inch of the top, cover to the depth of a half inch with slightly salted water, fasten covers on as tight as possible, cook 3 or 4 hours, screw covers down again, cover jars with boiling water and boil for 1 hour longer. Remove boiler from fire and let jars cool in the water. Ears of corn may be boiled in clear water 5 m. and dropped in cold water before removing kernels. _Corn No. 2_--Prepare as in preceding recipe and cook for 1 hr. after the water is boiling; tighten covers, invert and leave until the next day. Cook for 1 hr. the second day and again the third day, that is, 1 hr. each for three consecutive days. _Beets_--Boil small dark red beets for 30 m., drop into cold water and rub the skins off. Place in jars, cover with cold water, fasten covers, boil 1 hr., tighten covers and boil for 1 hr. longer. _Mushrooms_--Pour boiling salted water over mushrooms and allow them to stand in a warm place until withered; cool, drain, pack close in jars and cover with the water in which they were standing; seal and cook 1½ hr. Tighten covers and cook ½ hr. longer. Invert jars until cool. TO DRY VEGETABLES _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