Salt Rising Bread 2 cupfuls milk 2 teaspoonfuls salt ^ cupful cornmeal 2 cupfuls watar 4 teaspoonfuls sugar flour✪ Salt Rising Bread Scald the milk and mix it with the cornmeal, sugar and salt. Let stand several hours, or overnight, in a very warm place. After standing it should be light. Add warm water and enough flour to make a drop batter. Keep at a very warm temperature, 167 degrees Fahrenheit, until light. Then add sufiicient flour to make a stiff dough and shape into 2 loaves. Allow to rise and double its bulk, and bake. Care should be taken to keep the temperature higher than for ordinary bread. The milk should always be scalded before mixing the batter, as more uniform re- sults may be obtained, and a product secured which does not have the unpleasant odor frequently associated with salt rising bread. Making Sauerkraut Eemove the outside leaves and hard core of cabbage. Cut into fine shreds and pack in layers, 3 to 6 inches deep, in a crock or keg. Sprinkle every layer with salt, repeating the process until the cabbage is within a few inches of the top. For every 100 pounds of shredded cabbage use 10 to 12 cupfuls of salt✪ Making Sauerkraut. Press the cabbage down until the brine covers it, place a few leaves over the top, arrange a clean board or plate over the leaves and weight it down with a heavy block. Lime stones should not be used for weights since they are attacked by the 226 THE FAEM COOK AND EULE BOOK acid of the brine. Eemove the scum which forms on top when it is noticed and see that the kraut is kept covered with brine. Keep a clean cloth over the top of the crock to make certain that dust, dirt and insects cannot get in. When the kraut is cured, which will be from 2 to 3 weeks in warm weather and from 6 to 8 weeks in winter, it may be canned. Preserving Eggs Eggs are most abundant and lowest in price during the spring and early summer months. Therefore it is best to put them up at this season for winter use. Use only good, fresh eggs for this purpose. Six quarts of solution in a 3-gallon jar will pre- serve 10 dozen eggs. Use 1 part, about a pint, of waterglass✪ Preserving Eggs to 9 parts of boiled water which has been allowed to cool. Stir the mixture thoroughly and pour it into a crock and put in the eggs. Store in a cool place, such as a cellar, and be certain that the tops of the eggs are covered with 2 or 3 inches of the liquid. Add fresh water to replace the liquid which evaporates. Buy fresh waterglass from the druggist every year instead of keeping a supply on hand. The solution is not good for a second year's use. Infertile eggs are better for preserving than fertile ones. Keeping Cellar Free from Dampness A large open box or pan filled with fresh lime helps to dry and purify the air in a cellar. When the lime becomes air- slacked, it should be discarded and fresh lime added. Tanning Hides Wash the skin with strong soap suds to remove dirt from the wool, soak overnight in soapy water and tack down over a barrel to dry. Have the flesh side down. When nearly dry, remove the hide and clean off any pieces of flesh or fat that remain. Eub prepared chalk over the skin until no more can be rubbed in and then rub with powdered alum and sprinkle this all over the skin. This is the method used for treating sheepskins and goatskins.

AI-modernized reading of the original text

Salt Rising Bread 2 cupfuls milk 2 teaspoonfuls salt ^ cupful cornmeal 2 cupfuls water 4 teaspoonfuls sugar flour Scald the milk and mix it with the cornmeal, sugar and salt. Let stand several hours, or overnight, in a very warm place. After standing it should be light. Add warm water and enough flour to make a drop batter. Keep at a very warm temperature, 167 degrees Fahrenheit, until light. Then add sufiicient flour to make a stiff dough and shape into 2 loaves. Allow to rise and double its bulk, and bake. Care should be taken to keep the temperature higher than for ordinary bread. The milk should always be scalded before mixing the batter, as more uniform results may be obtained, and a product secured which does not have the unpleasant odor frequently associated with salt rising bread. Making Sauerkraut Remove the outside leaves and hard core of cabbage. Cut into fine shreds and pack in layers, 3 to 6 inches deep, in a crock or keg. Sprinkle every layer with salt, repeating the process until the cabbage is within a few inches of the top. For every 100 pounds of shredded cabbage use 10 to 12 cupfuls of salt. Press the cabbage down until the brine covers it, place a few leaves over the top, arrange a clean board or plate over the leaves and weight it down with a heavy block. Lime stones should not be used for weights since they are attacked by the acid of the brine. Remove the scum which forms on top when it is noticed and see that the kraut is kept covered with brine. Keep a clean cloth over the top of the crock to make certain that dust, dirt and insects cannot get in. When the kraut is cured, which will be from 2 to 3 weeks in warm weather and from 6 to 8 weeks in winter, it may be canned. Preserving Eggs Eggs are most abundant and lowest in price during the spring and early summer months. Therefore it is best to put them up at this season for winter use. Use only good, fresh eggs for this purpose. Six quarts of solution in a 3-gallon jar will preserve 10 dozen eggs. Use 1 part, about a pint, of waterglass to 9 parts of boiled water which has been allowed to cool. Stir the mixture thoroughly and pour it into a crock and put in the eggs. Store in a cool place, such as a cellar, and be certain that the tops of the eggs are covered with 2 or 3 inches of the liquid. Add fresh water to replace the liquid which evaporates. Buy fresh waterglass from the druggist every year instead of keeping a supply on hand. The solution is not good for a second year's use. Infertile eggs are better for preserving than fertile ones. Keeping Cellar Free from Dampness A large open box or pan filled with fresh lime helps to dry and purify the air in a cellar. When the lime becomes airslacked, it should be discarded and fresh lime added. Tanning Hides Wash the skin with strong soap suds to remove dirt from the wool, soak overnight in soapy water and tack down over a barrel to dry. Have the flesh side down. When nearly dry, remove the hide and clean off any pieces of flesh or fat that remain. Rub prepared chalk over the skin until no more can be rubbed in and then rub with powdered alum and sprinkle this all over the skin. This is the method used for treating sheepskins and goatskins.

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