How To Salt Down String Beans

Select firm, meaty, juicy and tender beans. Wash and drain, string and break or cut up in small pieces. If the beans are large and meaty, and cut up fine, on the bias, the result will be much more satisfactory. Pack the beans into a crock in alternate layers with salt, beginning and topping off with a layer of salt. Keep in a moderately warm place so the salt will dissolve and form a brine, which should cover the beans well. Beans and salt may be added from day to day until the jar is full. Then cover inside with a clean cloth, plate or board and weight down with a clean stone. Be sure that the brine covers the beans. Cover the crock, tie over with cloth or paper, and set away in a cool place.-[E. R. G., R. I.

How To Salt Down Whole Ripe Tomatoes

Ripe and perfectly sound tomatoes may be kept for winter use by simply packing them carefully in large stone jars and pouring over them a very strong brine. Cover tight to keep out the air. When wanted for use, take out the required number of tomatoes and soak them 24 hours in cold water. They can then be peeled and sliced, and will taste as though they had just come from the vines.- [Mrs. E. L., Mass.