The Placer herald., 1855-11-03
Household Items.

OF butter melted, five eggs leaving out two
of the whites; rub the grated peel of lem
on into the sugar and add the juice. Mix
all together and bake in a quick oven with
an under crust.
To RESTORE PoRK.-In warm weather the
brine on pork frequently becomes sour and
the meat tainted Boil the brine, skim it
well and pour it back on the meat boiling
hot. This will restore it even if it is con-
siderably tainted.
To MAKE CnowDER.-Cut half a pound of
salt pork in small pieces and fry it brown in
deep kettle. Cut up a cod or any other
hard fish, and put in layers Of fish and lay
ers of potatoes, with onions, pepper and salt
between each. Dredge flour on each layer
and pour on hot water enough to cover the
whole. Boil it three quarters of an hour.
Soak few crackers in cold water and put
into the kettle ten minutes before it is done.
CoLD PUDDING SAUcE-Mix four table
spoontuls of brown sugar and two of butter
thoroughly together until it becomes white.
Crate nutmeg over the top and it is ready
for use.
SoUsE.-Clean the feet tail and head of
pig very thoroughly and boil till the large
bones slip easily from the meat. Pack the
meat in a stone jar with pepper, salt and all
spice sprnkled between each layer. Mix
some good cider vinegar with the liquor in
which it was boiled, in the proportion of one
third vinegar to two-thirds liquor, and fill up
the jar
Ok TAIL SoUp.-Take two tails, divide
them at the joints, and soak them in warm
water. Put them in cold water and boil
gradually, skmming off the froth carefully
When the meat is boiled to shreds, take out
the bones, add vegetables and spices to suit
the taste.
LEMON PIEs.-Grate the rind off of four
lemons and squeeze the juice on the grated
peel. Take nine eggs, leaving out half the
whites, one pound white sugar, half pound
of butter, one pint of milk and four table
spoontuls of rose water. Beat them well to-
gether and add the lemon. Divide into four
pies with an under crust and bake
To SALT BEEF.-The quicker beef is cut
up after it is killed the better it will be. and
if it is salted while it is warm, it is nearly as
good as the best tongues. To barrel of
beef put peck of salt, two quarts of molas-
ses, four pounds of sugar and half a pound
of saItpetre Head the barrel up, and roll
it about frequently until fully salted.
CRANBERRY JELLY.-Add one pint of wa
ter and one pint of sugar to quart of cram
berries. Let them boil an hour without stir
ring. Then take off the jelly with spoon,
and what remains makes good sauce.
CELEBRATED INDIAN BREAD.-Beat two
eggs very light, mix alternately with them
one pint Of sour milk, or buttermilk. and one
pint of Indian meal: melt one tablespoonful
of butter and add to the MIXTURE dissolve
one tablespoonful of soda or saeratus in a
small portion of the milk and add to the
mixture the last thing. and also, large cup
full of moasses. Beat hard and bake in a
quick oven.
To PICKLE RED CAnBAGE.-Take small
sized cabbages and cut them in halves; strew
fine salt on each half and let them remain in
jar for twenty-tour hours Then take each
piece out and lay it fiat side down so that the
brine may drain off. Pack it in jar, and
pour over it sufficient boiling vinegar to
cover it up. Add spices to the taste, and it
will be much improved if few small onions
are boiled in the vinegar, and kept in the
jar Cover close and it will be ready for
use in five or six weeks.
To MAKE TABLE BEER.-To two gallons of
boiling water put pound of sugar, quar-
ter of an ounce of ginger and two bay leaves
Let this boil for quarter Of an hour and
when it is as cool as new milk, add yeast and
let it work.
To PRESERVE FRESH MEAr.-If fresh meat
is rolled up in Indian meal it will keep four
or five days in the hottest weather. The
meat should be laid down in pieces not to
exceed three pounds and each piece should
be entirely covered with the meal.
BRILLIANT WHIrEwAsH.- whitewash
equal to good white paint, and similar to that
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