Buckeye cookery

In hind quarter 1 represents the ‘“‘ramp,’’ which is best corned; 2, ‘‘round,”’ the under part of which makes steaks, the outside good corning pieces, or the whole © may be used for dried beef; 3, “shank” for soups; 4, ‘‘rump steaks;’’ 5, “‘veiny piece”’ for dried beef or corning; 6, sirloin, the best steak; 7, flank for corning or stews; 8, porterhouse, the upper part of which is equal to sirloin. Cut in this way a part of the tenderloin, the choicest bit of the beef, lies in the sirloin, and a smaller part in the upper part of the’ porterhouse steak. In the fore-quarter 1 is the ‘trib piece” for boiling or corning; 2, the ‘‘plate’’ piece for corning; 3, the ‘‘fore-shank”’ for soup; 5, the ‘“‘rib roast,” first cut; 6, ‘rib roast,” best cut, and the best roast in the beef; 7, “‘chuck rib roast,” commonly used for ‘pot roast;” 8, neck piece, for corning or pie meat; 9, best cut for corn beef. . ; a CRS OT ne ee es | : / 2 CN AE Ra RAT a uF: é a ; VN tty ies ) ; : : , 7 abs: VEAL. a | A-—Loin, best end, for roasting. © B—Loin, chump end, for roasting. C—Fillet, for baking or roasting. D—Knuckle, for stewing. E—Fore-knuckle, for stewing. i F—Neck, best end, for roasting. Se yy fan G—Neck, scrag end, for stewing. Ww H—Blade bone. I—Breast, for stewing. K—Brisket, for stewing. NS = Z Z FE, “4 eoenmee, Wyo se. pee ee ase er at wrory en ty ower PORK. A—Back, lean part for roast. B—Loin, for roast. C—Bacon, to be cured. D—Shoulder, to be cured. E--Ham, to be cured. MUTTON. ; ; A—tLeg, for boiling piece. s : B—Loin, for roast. C—Rump piece, for roast. D—Chops, frying or broiling. E—Fore-shoulder for boiling. F—Neck. for stewing or roasting. G—Brisket, for stewing. eee Spicer CornepD Brrr.—To ten pounds beef, take two cups salt, two cups molasses, two table-spoons saltpeter, one table-spoon ground pepper, one ta- ities ble-spcon cloves; rub well into the beef, turn every day, and rub the mixture Pot in; will be ready for use in ten days. es To Keep HAMS AFTER Curinc.—Cut hams in slices suitable for cooking, ane trim off the rind, and pack as compactly as possible in a stone jar; over the het top pour melted lard, so as to completely exclude the air. When ham ig 5 wanted for use, scrape off the lard, remove a layer of meat, and always be | Wan ete particular to melt the lard and return it immediately to the jar. It will keep yew through the season. é ee A New Way To 8MoKE Hams.—Smoke the barrel, in which the hams are 1G to be pickled, by inverting it over a kettle containing a slow fire of hard he wood, for eight days (keeping water on the head to prevent shrinking); in i this barrel pack the hams, and pour over them, after it has cooled, a brine made in the proportion of four gallons of water, eight pounds of salt, five pints of molasses, and four ounces saltpetre, boiled and skimmed in the * Pir ToL Lek taeda at eet AR fMaira) a ARTY Sor nee Sey a YS Sy i by thea Lee ; RLU RH pe ty Ee Hiatt SINT abl gE ed (tee NL tk MNe tate panera AeA Ry LSS WE? ER Rah a A a y Aad fi ME yh das v a ‘ Aas Ae ey 434) HOW TO CUT AND CURE MEATS. usual manner. They will be cured in eight or nine days, and they may be kept in the pickle for a year without damage. To Krrp Larp rrom Moniprne.—Use a tub that has had no tainted lard or meat in it; scour it out thoroughly with two quarts of wheat bran to four of boiling water, but use no lye or soap. Fry the lard until the scraps are brown, but not scorched or burned; remove from the fire, cool until it tan be handled, and strain into the prepared tub; when cold, set it away in the cellar. Lard dipped off as fast as it melts will look very white, but will not keep through the summer. No salt should be added, as it induces moisture -and invites mold.