Show CORN PRESERVED B BY DRYING Long Been Practiced In Household and andIs andis Is I. to Certain Extent Prepared Commercially The preservation of ot green com corn by drying has long been practiced in the household and dried corn Is to a JIm JIm- fed extent prepared commercially The ears of corn are first scalded for about five dve minutes s then cooled and the kernels cut from the cob Unless th the corn Is very young and tender the resulting dried corn will wUl be much more satisfactory It If only the tips of ot the kernels kernels ker ker- nels vela are removed by the first cut and the remaining pulp scraped out with a dull knife leaving the most of ot the hulls huls behind on th the cob Even en In th the case of ot young corn the cutting should not I be so 10 o close as al to Include the base of ot i the kernel ernel I Tho The corn may mal be dried by any convenient convenient con con- method Where a large qUantity quantity quan qUan- Is being prepared it be may spread upon a table covered with muslin Of Ot course It must be protected from flies files The corn should be well stirred from time to time until thoroughly dry When wanted for tor use the dry corn should be rinsed quickly In cold water and put to soak for tor several hours In to a 8 small amount of water in which it Is Isto Isto isto to be cooked The cooking should be done slowly and water added us need need- ed Cooked dried corn tray may be used in any way In which canned corn Is served Ben Dried corn has hns it il n sweet nutty flavor and Is eSI especially liked for making mak mak- ing cream or corn soup or in succo- succo tash |