Pare, remove seeds and cut in small pieces, add water and
"boil 5 minutes on the stove and 2 hours in the hay box. Drain,
mash, season with butter, salt, pepper, and a little cream if
liked.
Beets
V/ash, and boil 10 minutes on the stove. Place in the hay
box 2 hours. Slip off skins, chop fine, and season generously
with butter and pepper; also add some sugar and salt, and
either V2 cup sweet cream or a little vinegar, as preferred,
but don't add both cream and vinegar.
String Beans
Break into i/^-inch pieces, boil 5 minutes on the stove, drain
off water and cover with boiling milk. Season with butter,
salt and pepper, bring to a brisk boil and put into the hay
box for 5 hours. Another way: Brown 1 tablesp each flour
and lard in the kettle, add the beans and enough water to
<jover, stir well, add salt and pepper, also salt pork if liked,
boil 5 minutes and cook in hay box 5 hours.
Dry Beans
Soak the beans over night. In the morning add a pinch of
soda and bring to a boil. Drain off this water and add
a piece of salt pork, salt and pepper, and boil 5 minutes over
the fire. Put into the hay box 6 hours. If wanted baked,
-when they are tender, add 4 tablesp cooking molasses✪ Baked Beans, turn
into a baking dish, cover with the pork, sliced, and bake ^
iLOur.
^estin^
"Sfe syltetl) h^g Y" cttlynge trougl)a
'jXnb 6oalefuUe looK^tl) be
ZXtib maketl) soun6e to alle arouitdc
Vt^b"^ b^ ntii? b<Mplr^ see.
'Tor now Is It b^f eat^^nge t?me
"i^nd nou^bt wytblttne tbeyre be.
"Ka ntaketb plaint, beseacbful. sab,
3fe gazetb far and neare.
IK^.* forebea6 batb a troubled look
la^.f eyes a bauntynge feare
I3ill. falletb in b^'^ trougb^' gadzook
Of corn a dozen yeare.
Ob^n stllletb b^ b^* lustle voi?c<fc
'!2Vn5 syttetb be to sap.
ytox lookytb be to rlgbt »tot lefte
^lll alle. Is eaten uppe.
5tor lystetb be r- summer skies
^ut layetb lip to cup.
O full and square b^* «oble brppes
"^nd pynkle-wblte b^* sklnne.
"3*m ravlsbed by b^* dalntye feet.
"Jf^.* cboppes my fancle wlnne.
"^And wben y* froste Is on y* lea
l^e poarke is ^aytbered Inne,
C¥/ynJ O^ MavU^.
Butchering Time Recipes
ERHAPS there is no work which falls to
the lot of housekeepers on our farms that
is more dreaded or disliked by them than
the yearly or semi-yearly jobs connected
with butchering time, which the women
must perform — the trimming, salting, cur-
ing, pickling and smoking, and the rendering of fat.
(Though fresh meat is rare in many farm homes most of
the year, when butchering time comes, there is such a
plethora of it that the appetite and appreciation for it
decrease at a rapid rate. This is only natural, and it is
therefore well to know how to preserve as much of it as
possible, for use during those seasons when fresh meat, or
meat of any kind besides poultry, is not so plentiful. A
careful study of the following recipes will convince the
economical and ambitious housewives that there need be
very little, if any, waste at butchering time, and that there
need be no monotony or lack of good meat ''timber" in
farm homes, where the farmers do their own butchering.
How to Cut Up a Beef
Page 193 · 1 recipe record on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Pare, remove seeds and cut in small pieces, add water and
"boil 5 minutes on the stove and 2 hours in the hay box. Drain,
mash, season with butter, salt, pepper, and a little cream if
liked.
Beets
V/ash, and boil 10 minutes on the stove. Place in the hay
box 2 hours. Slip off skins, chop fine, and season generously
with butter and pepper; also add some sugar and salt, and
either V2 cup sweet cream or a little vinegar, as preferred,
but don't add both cream and vinegar.
String Beans
Break into i/^-inch pieces, boil 5 minutes on the stove, drain
off water and cover with boiling milk. Season with butter,
salt and pepper, bring to a brisk boil and put into the hay
box for 5 hours. Another way: Brown 1 tablesp each flour
and lard in the kettle, add the beans and enough water to
<jover, stir well, add salt and pepper, also salt pork if liked,
boil 5 minutes and cook in hay box 5 hours.
Dry Beans
Soak the beans over night. In the morning add a pinch of
soda and bring to a boil. Drain off this water and add
a piece of salt pork, salt and pepper, and boil 5 minutes over
the fire. Put into the hay box 6 hours. If wanted baked,
-when they are tender, add 4 tablesp cooking molasses, turn
into a baking dish, cover with the pork, sliced, and bake ^
iLOur.
^estin^
"Sfe syltetl) h^g Y" cttlynge trougl)a
'jXnb 6oalefuUe looK^tl) be
ZXtib maketl) soun6e to alle arouitdc
Vt^b"^ b^ ntii? b<Mplr^ see.
'Tor now Is It b^f eat^^nge t?me
"i^nd nou^bt wytblttne tbeyre be.
"Ka ntaketb plaint, beseacbful. sab,
3fe gazetb far and neare.
IK^.* forebea6 batb a troubled look
la^.f eyes a bauntynge feare
I3ill. falletb in b^'^ trougb^' gadzook
Of corn a dozen yeare.
Ob^n stllletb b^ b^* lustle voi?c<fc
'!2Vn5 syttetb be to sap.
ytox lookytb be to rlgbt »tot lefte
^lll alle. Is eaten uppe.
5tor lystetb be r- summer skies
^ut layetb lip to cup.
O full and square b^* «oble brppes
"^nd pynkle-wblte b^* sklnne.
"3*m ravlsbed by b^* dalntye feet.
"Jf^.* cboppes my fancle wlnne.
"^And wben y* froste Is on y* lea
l^e poarke is ^aytbered Inne,
C¥/ynJ O^ MavU^.
Butchering Time Recipes
ERHAPS there is no work which falls to
the lot of housekeepers on our farms that
is more dreaded or disliked by them than
the yearly or semi-yearly jobs connected
with butchering time, which the women
must perform — the trimming, salting, cur-
ing, pickling and smoking, and the rendering of fat.
(Though fresh meat is rare in many farm homes most of
the year, when butchering time comes, there is such a
plethora of it that the appetite and appreciation for it
decrease at a rapid rate. This is only natural, and it is
therefore well to know how to preserve as much of it as
possible, for use during those seasons when fresh meat, or
meat of any kind besides poultry, is not so plentiful. A
careful study of the following recipes will convince the
economical and ambitious housewives that there need be
very little, if any, waste at butchering time, and that there
need be no monotony or lack of good meat ''timber" in
farm homes, where the farmers do their own butchering.
How to Cut Up a Beef