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FOR CANNING CORN MRS MARTHA WRIGHT

(Bread.) - (Recipes Tried And True)







To five pints green corn, add three pints water; cook five minutes;
then dissolve three level teaspoons tartaric acid, and add to corn;
cook a few minutes longer; then it is ready to can in new or nearly
new tin cans.
When preparing for table, drain off liquid; add a very little water;
season and sweeten to taste. When boiling, add one level teaspoon
soda dissolved in hot water.











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