Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1863-10-16
From the American Agriculturist.
Domestic Recipes.

GOOD WAY TO KEEP SMOhEp iAMo'
Good hams, well cured and well pre-
served, are very convenient to have in
the house. They are wholesome food
and are always ready when other meats
are absent, or when n hurried, impromp-
tn solid meal is needed. In our travels
this summer we have eaten ham in a
good many places, at the hotels and else
where-some very poor, full of salt and
smoke, and then fried to crisp, and
some very good, sweet, tender, fresh, and
lust cooked through. The best we be-
lieve, was met with at Friend Quinby's,
at St. townsville, n. Y, where we called
after the usual dinner hour, and was just
in a condition to enjoy a good repast
quickly got up. For the benefit Of the
houskeepers of the American Agricultu-
rist Family we enquired the process Of
curing the bans: They were put in
brine in the usual manner last Fall or
Winter, and when just fairly sailed
through, were moderately smoked. They
were next cut into slices all ready for the
table, and then about half cooked. The
pieces were then packed closely into
stone ware crooks, and the lard cooked
ont poured over them. When there
was not fat enough fried out TO cover
them, some melted lard was added. The
crooks were covered and set away, and
whenever ham is wanted, il is only nee
essary to take out few pieces and finish
the cooking, in less then five minutes
with no trouble or time wasted in hunt
ing up and sharpening the knife and saw.
We can testify that in tue case referred
TO, the hams were as sweet and tender as
could be desired. The method appears
to be worthy of general adoption. We
may add here, that nine out Of ten
housekeepers cook ham too much to leave
it either palatable or digestible. 1t has
not a raw taste, if barely heated well
through. BY the above method of pre-
serving, the sailing and smoking need
only be carried to just the desired point
to make them most palatable.
COOKING PEAs.-Gather and shell
the peas at night, and put them in cold
water, in which you have previously
thrown handful of salt. In the morn
ing pour off the water and put them in
boiling water. Let them stew for 50
minutes, and then put in IL cupful Of
sweet cream, with piece Of butter the
size of an egg, and tablespoonful of
-four. Stew for minutes longer-send
to the table hot, and you have dish ct
for an epicure.
COTTAGE PUDDNG.-Mix IL
tablespoonful of melted buffer cup of
white sugar, egg, cup of sweet milk,
pint of flour, teaspoonful Of soda and
2 of creamtartar; flavor with lemon.
Bake in a moderate oven "a hour.
Sauce, for this or other puddings: !
egg, "a cup of butter, IL cups white
sugar, IL glass wine, tablespoonfuls OF
cream. Set dish containing it in a
vessel of hot water, and stir half an
hour Many man has come to dissi-
patton ard 10 drunkard's grave, by
having a taste for alcohol formed while
eating a mothers or wife's coed wine
and brandy sauces.-ED.
ECONOMY CAKEs.-Take | quart Of
mashed potatoes, l egg, 2 teacup wheat
flour, tablespoonful of butter, and add
milk to form thick batter. Season with
pepper and salt. Mix all we'll together
make into cakes "a inch thick, and fry |
brown where mea; was previously fried |
These can be recommended.
CREAM OF TARTAR CAKE.-Take 3
cups Of sugar, 3 eggs, l 2 cup of butter
/ cup new milk, IL teaspoonful of soda,
l teaspoonful of cream Of tartar, and 4
CUPS Of flour. Mix the cream of tartar
with the flour, and The soda with the
milk, and add little salt Season to
taste. Bake in shallow tins, and cut in
squares.
PUFF CAKE.-Take 2 cups Of white
sugar, eggs, scant cup Of butter,
cup of sweet milk, teaspoonful of sal>
eratus, of cream of tartar, 3 cups of
-four. Flavor 10 taste. Stir together at
once.
THE APPLE PIE MELoN.-Our ex-
perieuce with this has not been favorable,
but occasionally a subcliber commends
il. L. C. Cook, Saratoga Co., n. Y,
writes, "it is an excellent substitute for
apples, when you get the knack' of using
it. For pudding believe any one
would prefer it TO rice. 1t makes excel
I