The century cook book

each one hundred pounds of meat, use six pounds of salt, six pounds of sugar, and four ounces of saltpeter. Dissolve all in enough water to cover the meat. Sprinkle a little salt over the bottom of the cask before packing the meat. Be sure the brine covers the meat for six weeks. Smoke the ham and bacon, and if kept in hot weather sew in sacks and whitewash. MISCELLANEOUS DISHES Boiled New England Dinner. Take a piece of salt pork and another of corned beef, the size must depend on the number of persons to be served ; about three pounds of each will be sufficient for a family of six. Wash the meat and put on fire in separate kettles, boiling slowly for an hour; take the meat out and pour the liquor from one kettle into the other; put fresh water into the empty kettle, put in both pieces of meat and boil for two hours longer. Skim nearly all the fat off the liquor in which the meat was first boiled, taste it and if too salt to boil vegetables in, pour off some and add fresh water. Cut in quarters a small cabbage, one large or two small turnips, three or four carrots and peel six or eight potatoes, and boil all together in the liquor. In winter, all the vegetables except the potatoes, will require from one and three-quarters to two hours' boiling; in summer about one hour will do; potatoes will boil done in thirty or forty minutes. If you wish to add beets to the dinner, they must be boiled in a separate vessel. When the dinner is done, put the beef and pork on the same platter; drain the Vegetables in a colander and put on the table in covered vegetable dishes. Serve the dinner hot. Prepared mustard and grated horseradish are indispensable to a boiled dinner. Tripe. Tripe can be cut in squares and boiled over a quick fire, seasoning with butter, salt and pepper; or it can be boiled tender and then fried in butter, seasoning with salt and pepper. Potted Meats. Take nice lean meat, beef or veal is the best; cut in small squares, put in a kettle, cover with water, add a little salt and boil until tender. When done 64 Miscellaneous Dishes take out the meat and put in an earthen or stone dish. Season the stock with salt and pepper, a small lump of butter, a stick of cinnamon and a dozen peppercorns; add half a box gelatin dissolved in a little cold water; boil twenty or thirty minutes, strain, and pour over the meat, mix thoroughly, cover with a plate, put on a weight and set away. When cold cut in slices, garnish with parsley or celery, and serve. This is very nice for luncheon or tea. Broiled Sweet Breads. Trim and wash the sweet breads and broil on a wire broiler over a clear fire ; baste with butter and season with salt and pepper; serve hot. Sweet Breads No. 2. After trimming and washing the sweet breads, put in a stew pan, cover with water, add a pinch of salt and boil until done. Then take up and set aside until they stop steaming, then split, dip in beaten egg, then in cracker crumbs and fry in equal parts of butter and fat. Serve hot. Tomato sauce is a nice addition.