Carroll free press. [volume] (Carrollton [Ohio]) 1834-1861, 1854-11-23
DOMESTIC RECEIPTS.

CURING HGAS--For every one hundred
pounds of meat take five rints of good molas-
ses or i've pounds of brown sugar, tive ounces
saltpetre, and eight pounds Of rock sal t--add
three gallons OF water, and hoil the ingredients
over gentle fire, skimming off the froth or
scum as 1t raises. Continue the boiling till the
salt, &c, is dissolved Have the hams nicely
cut and trimmed, packed in casks with the
shank end down as the pickle will thus strike
in better. When the pickle thus prepared is
sufficiently cool pour it over the hams, they
may be in pickle from two to six weeks, ac-
cording to the size of the pieces, or the state
Of the weather
Beef or mutton hams, or tongues intended
for smoking or drying, may be cured accord
ing to this mode, and will be found excellent.
There are other modes ofpickling which are
much priced in different countries. The cele-
brated 'Hambro Pickle equally applicable to
hams, beef pork, tongues, &C., is as follows
To each gallon of water put one pound of
course sugar, and one ounce of saltpetre, to be
boiled together and carefully scummed. After
standing in vessel until quite cold the meat
may be immersed, and will be fit for use in ten
days, but viii improve for months; the meat
must be carefully pressed down by means Of a
clean heavy stone and cover. The pickle must
be watched, and when the scum begins 10 rise.
the meat must be taken out and the liquor re-
boiled, scummed and cooled as before at the
same time half pound of salt must be added
but no raw salt is to be applied at any time.
One Glove of garlic, half an ounce of alspice
and as much whole pepper, boiled with the in.
gradients, will much improve the pickle.
A HARD CEMENT FOR SEAMs'--A very excel.
lent cement for seams in the roofs of houses, or
Tor any other exposed places is made with |
white lead, dry white sand, and as much oil
as Will make it into the consistency Of putty =
This cement gets as hard as any stone in the
course of few weeks. The lead forms a kind
Of flux with the sand il is excellent for filing
mp cracks in exposed parts of brick buildings
. is also good cement for pointing up The
base ., OF chlmney', where they project through
The roofs of shingled houses.
KEEPING OUNCES "A new fact in domestic
economy has been communicated to us bv Mrs. /
Shurtletf, of Chtcea. AT the usual time Of
gathering ounces they were put into barrels
ied with water and placed in cellar. A few
lays since they were opened and the ounces
ound perfectly sound; not one had decayed in
ne least We are indebted to Mrs. Shurtleff
ior specimen OF the fruit whi,h has TINS been
Kept through the winter and has the fo,m,
peculiar haVor, and all the qualities of fresh
ounce. From Mrs. SIS experiment we should
lhInk this mode of keeping ounces an impOr.
liant 'desideratum.
SWEET PoTATo PUDDING Boil one nouna
d sweet potatoes, very tender, and press them
while hot through grater--the finer the bet.
eer' To this, add halfa dozen eggs we'll beaten.
nree ,nree quarters OF pound of fine sugar, threo
il'to OF butter some grated nutmeg and lemon
1nd: and glass Of old brandy Put n pas,e
n the dish, and when the pudding il dome
sprinkle the top with white sugar. fnelv mi.
'erlzed. This is dish 6t to grace the table of
m ApiCins. "
BOILED Plum PUpnIxG. Take one nourd ~ a
good suet' cut it in small pieces and ada ono G
pound of currants, and one of slonod ~a;ao~ S'''
,Igns eggs ohe nutmeg. grated, one teaspoon.
VI 0! ginger one pound of -four, and one mint |
), mix; 10 three sggs, previously well beaten
dd one half the milk, and mix well together. c
tlr IN the -four. the spice, fruit and suet and as
iuch milk as is requisite 10 reduce the m;x.
nre to plastic consistency, but quite thick
nd boil from four to five hours
10 KEEP WoRNs FROM DRrsD FsurT,--Placa !
our fruit in steamer. over a pot of hoilipg :
s'er' covered tightly. When throughly hea' s
"a, us them up Immediately In clean Gotten /
llnen bag, and hang them up. This method }
preferable to heating in an over, as that i :
y 70 render them hard. even if you are SO I,
rtunate as not TO burn them.