Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 150

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Put layers of fresh picked corn, cut from the cob, in crock the same as string beans except that the layers of corn should be 1 to 2 in. deep only, and salt ½ in. deep. Have the top layer of salt, and thicker than the others and keep the corn well under the brine with a board and stone.

Soak over night for cooking, changing the water 2 or 3 times. Cook in unsalted water.