CORN FOR WINTER USE

Cut the corn from the cob, before it gets too hard; to each gallon of cut corn add two scant cups of salt. Pack tightly in a large jar, cover with a white cloth, put a heavy weight on to keep the corn under the brine which soon forms. It is very necessary to wash the cloth every morning for about two weeks. If the corn is too salty, wash thoroughly. Before sending it to the table add a little warm cream and let stand for an hour or two before serving.