Buckeye cookery

To Keep Meat FRESH in Hot WeatHER.—For a five-pound piece of meat take a three-gallon stone crock; have some pans of skimmed milk that is turning sour, just getting thick; put some of the milk in the crock; then put in the meat; then put in milk till it covers the meat; now turn an earthen dish or plate bottom-up on the meat to, hold it down; fill the crock with the milk; tie a cloth over the top, and set in a cool place; it will keep five or six days in the hottest weather. When wanted for use, wash thoroughly in water, and cook in any manner desired. To Kerr Hams.—For one hundred pounds of meat, take eight pounds of salt, two ounces saltpetre, and four gallons water; put hams in this pickle in the fall, keeping them well under the brine; in April, take out, drain three or four days, slice as for cooking, fry nearly as much as for table, pack in - stone jars, pressing down the slices as fast as they are laid in the jars; when full, put on a weight, »nd when entirely cold cover with the fat fried out. Prepared in this way, they retain the ham flavor without being smoked. The gravy left from frying will be found very useful in cooking. To Cure Hams.—In the fall, about the first of November, people in the country generally kill a good-sized pig, to last until ‘‘ butchering time.’’ To cure the hams of such, first rub well, especially around the bone on fleshy side, with one-half of the salt, sugar, cayenne and saltpetre, well pulverized (same proportions as for corned-beef ), adding a teaspoon of allspice to each ham; put a layer of salt in bottom of cask, and pack in hams as closely as possible; let stand three or four days, then make a brine of the other half of salt, etc., and pour over meat, putting a good weight on top; when it has lain three or four weeks it is ready for use. To Cure and Dry Beef Tongues.—For one dozen tongues make a brine | of a gallon and a half of water (or enough to cover them well), two pints good salt, one of molasses, or one pound brown sugar, and four red peppers; bring to a boil, skin, and set to cool. Pack the tongues in a large jar, and when the brine is entirely coid, pour it over them, put on a weight, let remain ten or twelve days, take out, drain, and hang to smoke about two days, then dry moderately, and put away in a flour sack in a dry place. When wanted for use, boil six or eight hours in a pot filled with water, adding more when necessary so as to keep well covered all the time until done; when done, take out and set away to.cool, but do not skin till needed for the table. SausaGE.—-For ten pounds meat take five tablespoons sage, four of salt and two of pepper. Some add one tablespoon ginger, and some a little summer savory. When nicely minced, pack in jars, and treat precisely as in preceding recipe—‘‘To Keep Hams.’ If kept in a cool place, and care taken to replace the lard, there is no difficulty in keeping sausage perfectly fresh almost any length of time. Some persons partially cook meat before packing, but this is not necessary. ' Fresh meat may be kept nicely in the same way, being first seasoned with salt and pepper. Or, one pound salt, one-half pint of sage and three and one-half ounces pepper, scattered over forty pounds of meat before grinding. BEEF-STEAK FoR WINTER Use.—Cut the steak large, and the usual thicke ness; have ready a mixture made of salt, sugar and finely powdered saitpetre, mixed in the same proportion as for corning beef; sprinkle the bottom of a large jar with salt, lay in a piece of steak. and sorinkle over it some of d RON, fy = Walk Leos aay i a arene Ga ane hae Te at ar pute oes Me * , 1 of Se ee F ok Tides PLU ordi Tt aR es FA ADS ar NE ea APE Ni ae NOE RCL OMA a Ime Mea NTO IM pAbo A VT aphint at aint Min: " CdR en FINK hr? La my ti nd ARS Hig ean OR i ARR e tA Bt Pent bys Natt d tines tor WIPER REP fe Plens pk Sead ¥ > oy ye unt na FA ahd ' )