OCR Text |
Show 4- 4-4- 4-4- 4 4-4 4 SALT-PICKLED CORN. 4 4 (in Brine.) 4 4 4 4- Water-tight kegs or crocks may 4 4 be used to hold pickled corn. 4 4- Wash thoroughly and steam the 4 4 kegs or crocks. 4 4- 4 4 Husk, clean the silk from and 4 4 wash the corn. 4 4- Place tho ears on ond In the re- 4 4 ceptacle, packing same nearly 4 4 full. 4 4 Pour over the corn enough weak 4 4 brine to cover the ears. 4 4 Cover with a cheesecloth and a 4-4 4-4 clean board cover. 4 4- Place upon the board cover a 4 4- clean stone weight, sufficiently 4 4 heavy to hold tho corn below 4 4- the surface of the brine. 4 4- Leave ln a warm room until fer- 4-4- mentation is completed, and no 4- bubbles riae to the surface 4 4- when the receptacle Is gontly 4- tapped. 4-4- Skim off any scum formed during 4-4- fermentation. 4 4- Store receptacle in a cool place. 4 4- Cover the top of the brine with 4 4 hot paraffin to form an air-tight 4- surface. If the parafiln be- 4 4 comes broken, remove, remelt, '4 4- and replace. 4 4 4- To make weak brine: 4 4 One-half pint vinegar. 4 4- Three-fourths cup salt. 4 4 One gallon water. 4 4- Stir until salt is entirely dis- 4 4 solved. 4 4 4 DON'T MISS ANY STEP. 4- 4- 4 444-44444-Cut this out NOW and save It. Watch for Tomorrow's Directions. |