1614. - To Preserve Green Corn

Fill a strong tin canister with the corn, solder it tightly, place it in boiling water, and allow it to remain several hours. The top and bottom will swell, and the can may burst (if not strongly made) with the confined steam. Some puncture the vessel, and when the steam escapes, solder up the opening. Others do not consider this necessary; or if the vessel, tightly covered, is cooked a long time in a bath of brine, in which a higher temperature may be obtained than in water, and then sealed hermetically, the vegetable will keep.

1615. - To Clarify Sugar

Take the quantity of fine white loaf sugar you intend to clarify, add to it of very clean warm water, half a pint for every pound; when dissolved add to it the white of one or two eggs - as the quantity may require - well whipped; put it on the fire, and when it comes to a boil pour into it an ordinary teacupful of cold water; on its rising again to a boil, remove it, and let it settle for twenty minutes, skim the scum from the top, pour off the syrup into a clean vessel with sufficient quickness to leave all the sediment at the bottom, and such steadiness as to prevent any of the latter rising and mixing with it.