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

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