Happy Sesquicentennial Humboldt! In honor of the celebration, this week’s cook column is presenting some recipes that have appeared in the Humboldt papers in past years. Here is a snapshot of some of the changes in recipes and cooking techniques. Preserving Green Corn(Humboldt Kosmos,Oct. 6, 1875) The following recipe for preserving green corn is said to be excellent: Boil on the cob until the milk ceases to flow when the grain is picked. Cut off the corn and pack in stone jars in the following order: A layer of salt at the bottom half an inch deep, then one of corn two inches in depth; another half inch of salt, and so on until the jar is nearly filled. Let the topmost layer of salt be double the depth of the others, and pour on all melted—not hot—lard. Press upon this when nearly hard, thick white paper cut to fit the mouth of the jar. Keep in a cool place. Soak overnight before using it.
