y in the morning and allow to stand until noon
of the same day; then place all together in a preserving kettle on the
range and cook twenty minutes. Fill glass jars which have been
sterilized. The work of filling should be done as expeditiously as
possible; be particular to have jar-tops screwed on tightly. When jars
have become cool give tops another turn, to be positive they are
air-tight before putting away for the Winter. When preparing this
canned corn for the table, drain all liquid from the corn when taken
from the can, pour cold water over and allow to stand a short time on
the range until luke-warm. Drain and if not _too_ salt, add a small
quantity of fresh water, cook a few minutes, season with butter, add a
couple tablespoonfuls of sweet milk; serve when hot. This canned corn
possesses the flavor of corn freshly cut from the cob. Sarah Landis
had used this recipe for years and 'twas seldom she lost a can.

DRIED SWEET CORN

In season when ears of sweet corn are at their best for cooking
purposes, boil double the quantity necessary for one meal, cut off
kernels and carefully scrape remaining pulp from cob. Spread on agate
pans, place in a hot oven a short time (watch closely) and allow it to
remain in a cooled oven over night to dry. When perfectly dry place in
bags for use later in the season.

When the housewife wishes to prepare dried corn for the table, one cup
of the dried corn should be covered with cold water and allowed to
stand until the following day, when place in a stew-pan on the range
and simmer slowly several hours; add 1/2 teaspoonful of sugar, 1
tablespoonful of butter, salt and pepper. This corn Aunt Sarah
considered sweeter and more wholesome than canned corn and she said
"No preservatives were used in keeping it."

When chestnuts were gathered in the fall of the year, at the farm,
they were shelled as soon as gathered, then dried and stored away for
use in the Winter. Aunt Sarah frequently cooked together an equal
amount of chestnuts and dried corn; the combination was excellent. The
chestnuts were soaked in cold water over night.

The brown skin of the chestnuts may be readily removed after being
covered with boiling water a short time.

PRESERVED CHERRIES

Aunt Sarah's preserved cherries were fine, and this was her way of
preparing them: She used 1 pound of granulated sugar to 1 quart of
pitted cherries. She placed the pitted cherries on a large platter and
sprinkled the suga