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Show College Gives Recipe For Dried Corn There is nothing much older in food presarving than drying, and this if still a practical way wiW certain kinds of food. Many of the vegetables thai can not be packed at home successfully without a pressure cooker may be d ec at home with equipment whirl, father or air older son can ea.iiv make, according to Miss Elna" Miher, extension nutritionist. She has outlined detailed instruc-tTons instruc-tTons in the U. S. A. C. Extension Buhttin No. 87. These who do not have a steam pressure canner may do well to return to the ways cf our great grandmothers and preserve part cf the year's food supply by drying. Com is among the foods which may be gown at home and dried, successfully. suc-cessfully. , llfii: are directions for a tested dried corn recipe: 4 quarts corn cut from cob (split each row of kernels lengthwise -before cutting from cob. Then scrape cob with back of knife to get all the milk from the cob). i cup ci-eam or rich milk. 1-2 cup sugar. 1-6 cup salt. Kix all ingredients and boil 2' minutes, stirring constantly to avoid scorching. Spread in shallcw pans to dry. Dry hi a warm even, stirring stirr-ing 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. |