To Store Green Beans.—Pack down green string beans in glass jars be tween layers of salt. Seal the jars. When required for use, freshen in clear water for several hours, chang ing the water frequently.
To Store Green Peas. — Select shelled peas that are full grown but not hard and dry them in a dripping pan in a very slow oven or on the back of the stove. Let them dry slowly, stirring them frequently, and do not have them too thick in the pan. Con tinue the heat witil they are hard and dry as bone. Pack in glass or stone jars. Seal and keep in a dry place. Let soak overnight in cold water before boiling.
To Store Dry Beans.—Dry shelled beans should be stored in a dry, cool place, and will not require protec tion unless they become infested with bugs. In that case place the beans in a coarse sack or basket and dip them in boiling water for a minute or two. Hang up to drip dry and they will not only be free from insects but will also keep better.
To Store Lima Beans.—Gather lima beans before they ripen, and while they are still tender and green. Spread them on cloths in the sun to dry.
To Dry Peas.—Pick over the peas and remove any pods that are mil dewed or spotted. Spread the pods to dry on cloths in the sun.
To Store Peas.—Store shelled peas in any dry place. They will keep un less they become infested with wee vils. In that casd put them in a tin dripping pan, cover, place in a slow oven and heat until the weevils are killed.
To Dry Corn.—Cut the corn raw from the cob and dry it thoroughly in pans in an oven. This gives a finer flavor than when it is partly boiled.
Or dip green corn on the ear in boiling water, remove, and hang up the ears until dry in a room where there is a free circulation of air.
Or husk and clean the sllk from the corn. Place the ears in a colander over a kettle of steaming water, and steam a half hour or more. Split the kernels with a sharp knife, scrape out the pulp and dry it on clean tins or earthenware platters. Care must be taken not to scorch or brown it.
Or husk and clean the corn, shave off the kernels with a sharp knife, scrape the remaining pulp from the cobs, and lay on earthenware plat ters. Sprinkle teacupful of sugar
to each 3 quarts of corn, stir well and place in a medium hot oven for ten minutes, but do not scorch or brown it Remove and spread to dry in a drying rack or under a hotbed sash. It should be dried as quickly as pos sible as it deteriorates with exposure. Store in tight jars or boxes in a dry place. When required for use soak it in lukewarm water.
Preserving Green Peas.—Shell and pick over the peas. Cover them with cold water and bring to a boil. Pour them into a sieve or colander to drain. Crush the pea pods in a saucepan or run them through a meat cutter, and pour over them a little of the water in which the peas were boiled. Pack the peas into glass jars. Salt the juice from the pea pods to taste, pour it boiling hot over the peas and seal.
Or shell and pick over the peas, place them in .1 kettle of cold water and bring to a boil for two or three minutes only. Remove from the boil ing water and let them drip dry. Now spread them out on a cloth on a table or other smooth surface. Lay over them another dry cloth to re move all moisture. Pack them in jelly tumblers or fruit jars, and pour over them clarified butter or mutton suet to the depth of an inch. Tie over the top a piece of cotton batting and store in a cool place until re quired for use.
Or shell and pick over the peas when full grown, but not hard, and dry them in shallow earthenware plates in a slow oven. Stir frequently and let them dry slowly. When they are hard, set them aside to cool and pack them in stone jars covered with cotton batting. Soak in cold water when required for use.
To Dry Pumpkins.— Prepare the ripe fruit, cut into cubes about as large as the rind is thick, discarding the inner pulp and seeds. Cook until soft and squeeze through a colander. Dry in a slow oven with the doors open, on earthenware plates covered to the depth of about an inch. This will require eight or ten hours. Store the sheets in a dry place and soak overnight in milk when required for use.