Evening Republican, Volume 17, Number 275, Rensselaer, Jasper County, 17 November 1913 — Page 4 Advertisements Column 3 [ADVERTISEMENT]

W. L. Wood and A. S. Lowman, of Parr, went to Indianapolis to : day to attend the grand lodge I. O. O. F. V , ' Canning Corn With a clean knife cut the raw oorn carefully from the cob and put a small quantity in the jar at a time, pressing or packing it down until the milk comes to the top. I uee a wooden pestle to press with, just large enough to go in the top of the jar. Keep adding corn and packing until the jar ia full to overflowing, then put on the oover and screw until almost tight Place the jars in a holler on a rack, separating one from the other with a folded cloth. Fill the boiler with cold water until within one-half the tops of jars, heat to boiling point and boil continuously two and one-half hours, adding boiling water as that in the boiler evaporates. Then adjußt the rubbers and screw tops down rather tight and boll another half hour. It is not necessary to take the jars from the boiler to put the rubbers on (until the last summer I always left the rubbers Oh the jars after testing; but those now on the market get too soft with the lopg cooking, so when canning vegetables, one-half hour before taking off the Are, adjust the robbers. The tops must never he removed from the Jars containing vegetables after thorough oooking.) Draw boiler to the side of the stove, take out the jars, Bcrew down covers tightly, and as they cool, give the covers an occasional turn. The quicker the corn is used after taken from the stalk, the better, and it will have the same sweet Savor when the can is opened. Your guests will invariably ask you where you purchased this com or how it was put np. When the cans are cold put them lh a dark cupboard in a cool, dry cellay, if possible. This recipe has been used over twenty years, and has never failed when condltlonf are right. Have knife, jars, covers and bowl in which corn is cut thoroughly scalded to sterilise. Perfect sterilisation is often one of the secrets of successful canning, fruit as well as vegetables. Pack and oover one jar at a time. Always test Jars before canning, by filling the Jar one-third full with cold water, let stand on the cover, and If no water exudes, it is perfect, then keep each oover and rubber with the Jar tatoted. Always use new rubbers and perfect tops if not new. Can vegetables in their prime; that is, young and sweet and tender. Use glass jars tor all canning, pints preferably for oorn and peas. Swiss Steak Thirty cents worth of good round steak cut a good two Inches thick. Salt, pepper, and dredge thick' with flour. Pound with edge of a plate until flour Is worked In. Put a good tablespoonful of lard Into a frying pan. When hot fry steak quiokly a nice brown on both sides, then almost oover with hot water, and let simmer slowly, for one hour and a half or two hours. Just as good as roast beef and mnoh cheaper. Gravy Is very nice. Republican advertising pnys. Typewriter paper at Republican. Try our Classified Column. «