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Show COLLEGE GIVES RECIPE FOR DRIED CORN There is nothing much older in food preserving than drying, and this is still a practical way with certain cer-tain kinds of food. Many of the vegetables that cannot can-not be packed at home successfully without a pressure cooker may be dried at home without equipment which father or an older son may easily make, according to Miss Etaa Miller, extension nutritionist. She has outlined detailed instructions in the U. S. A. C. Extension bulletin No. 87. Those who do not have a steam pressure canner may do well to return re-turn to the ways of our great grandmothers grand-mothers and preserve part of the year's food supply by drying. Corn is among the foods which may be grown at home and dried successfully. success-fully. Here are directions for a tested dried corn recipe: 4 quarts corn cut from cob (split each row of kernels lengthwise length-wise before cutting from cob. Then scrape cob with back of knife to get all the mills: from the cob)1. 1 cup cream or rich milk cup sugar 1-6 cup salt ' Mix all ingredients and boil 20 minutes, stirring constantly to avoid scorching. Spread in shallow pans to dry. Dry in a warm oven, stirring stir-ring often. If done this way it can be put in a sack in about 24 hours; then, when thoroughly dried, store in a tightly closed can or jar. |