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Corn
the
Food
of
a
Nation,
Hearth
to
Hearth
Article,
JOA&C
September
2000
Issue
This is just a sample of the content found on this website. Please visit the website to read the entire page.
"Journal Home Page
Contents Page
Brimfield FleaMarkets.Com
Brimfield Country Store
Subscribe
SEPTEMBER 2000 ISSUE
Although the cook books
abounded, one may get the best picture of home cooking from the many
fund-raising cook books by local women. Clearly they tell us that at least
part of a woman’s reputation lay with her pickles. The following recipe and
its many counterparts across the nation was increasingly common after the
turn of the century. This may be done open kettle style—packed in hot
sterilized jars and sealed immediately. The high level of acid and sugar are
preservatives, and prevent dire consequences. Or you may submerge the filled
and capped jars in a large canning kettle with boiling water over the tops,
and cook for 20 minutes after the water has returned to a boil.
Recipes.
Corn Salad
(sometimes called Corn
Relish or Chutney)
Portland Woman’s Exchange
Cook Book, 1913
24 ears of green corn
[sweet corn, that is].
1 medium-sized head of
cabbage.
6 onions]3 large red
peppers (remove the seeds).
2 bunches of celery.
½ cup of salt.
4 cups of sugar.
2 quarts of vinegar.
½ lb. ground mustard.
Put all together and boil
one hour. - Mrs. Henry B. Joy.
"
....
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