Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1872-02-16
Useful Recipes.

boiled tongues. equal parts season Win d
salad dressing, and spread between slices OF
bread cut as thin a. possible. Made IN TINS
way they are very delicious, and there Is no
fear Of the slice OF meat falling out Found
ing the meat with q pestle, instead OF chop
ping it with a knife, renders 1t more tender.
PIcKIrD OYsrERs Take the largest
oysters YOU can hnd-what are called
"counts'-and two hundred Of them Will
make fine dish Rinse from the liquor
with boiling water, and put it in stew-pan,
boil and skim it: then add q quart of pure
cider vinegar, tablespoonful each of whole
cloves. peppercorns and mace, and salt to
taste. Boil ten minutes, add the oysters,
boil until they plump. When served, add a
few raw cranberries. and some slices OF lemon
as a garnish.
To Boil HAM-Soak tower nightln warm
water. scrape AMI clean well; add punt OF
cider vinegar to the boiling water and put IN
the ham. Simmer slowly for four hours
then take it out, skin it, and cover the whole
TOP with grated bread, and bake IN the oven
for half an hour. Garnish with a cut paper
frill about the bone, and cover with bits Of
currant ielley and parsley.
BOILED TuRKEY.-Selec; tender hen tur-
KEY not over eight months old; draw, clean
and SINCE with great care. FIJI the breast
with a dressing Of bread-crumbs, raw oysters,
chopped celerys salt and pepper. ssuti ID 50
as to look round and plump. Flour cloth
and pin It round the turkey; put II INTO
boiling water skin it when It first bous
simmer gently for two hours-on no account
let it gallon" Garnish with the green tops
Of celery and small slices OF boiled ham.
MrxcE Pus.-Bon a beefs tongue until
broom straw will run through it, skin, and
when cool chop fine, with two pounds OF
boiled beef. tender and tree from grist.e. 10
! every teacupful of meat add two teacuptuls
of good tart apples, chopped fine sweeten
with sugar to taste. and season with quarter
| of an ouhce of cloves, the same OF pepper,
| cinnamon. mace, nutmeg and alsplce ADD
two pounds Of stoned raislns, one pound OF
currants and half a pound Of cltron- CHOP
ped fresh lemons or oranges add much TO the
flavor of the pies. and the syrup of cherries
and Strawberries, OF of sweet pickles, Il eX-
| cellent to moisten the mince. Two quart
| bottles of cider will be needed, if no other
| liquid Is used. Half pound OF butter chop
| ped fine can be added, if one desires the pies.
| 10 be rich. The practice Of using suet Il
nearly passed away It is the cause OF the
indigestiveness OF mince pies, in great de-
gree. although the fruit and spices are also
rich.
FRIED POTATOES. Slice them very thin,
/ and drop into ccld water. Drain for few
minutes on a colander, and drop few at a
time into boiling lard an inch deep. skim
/ them out and drain on a sieve over the FIRE to
l dry Sifr littie salt over them.
CoRNED BEEF-In cooking co1ned beef, 1t
should be put into boiling water when put
on to cook, and when It Is done 1t should re-
main in the pot until cold. This Is the whole
secret Of having corne beef juicy and lul-
favored instead Of the contrary.
APPLE AND TArIocA PUDDNG.-Pat tea
cup Of tapioca into a pint and a half OF cold
water over night. Before breakfast next NOR
ming set it where it will become quite warm
but not hot enough to cook. After breakfast
pare six good sized apples or eight ii not very
large; quarter and steam them IN dish until
tender; lay them in the pudding dish. STR
cup and a half of sugar into the soaked tapi-
oca with teacupiul of water and teaspoon
full Of salt; stir together, and pour over the
apples Slice a lemon very thin, and lay over
the top: bake slowly three hours. Eat with
butter, with wine sauce, or whatever sauce
is preferred.
Pork CAEE.-Half pound Of salt pork
chopped fine, two cups''o boiling water pour
ed over it, two cups Of molasses, four cups OF
sugar, two heaping teaspoons Of ground
cloves, four Of cinnamon, two nutmegs, TWO
large teaspoons of soda and flour enough 70
make of the consistency Of gingerbread; add
two pounds of raisins, one Of currants, half
pound of citron. This viii make two large
loaves.
MrrFINs.-One pint OF milk, one table
spoonful of butter, two or three eggs. two
tablespoonful of quick yeast, a pinch OF
salt. flour enough to make a thin batter.
Set the mullins 10 rise. and add the eggs and
butter when they are light Bake IN rings
on a griddle.
OINTMENT FOR CHAPPED HANDs.-Iake
sweet oil. three ounces spermaceti, four
ounces, and pulverized camphor one ounce.
Nix them together in a clean earthenware
vessel. bv the aid Of gentle heat, and apply
it warm to the hands night and morning.
Another very good ointment for chapped
hands is made with a little newly churned
butter and honey.
PoRK AND BEANs.-Pick out from quart
of white beans all that are imperfect; soak
them in water over night, which viii more
than double the bulk. Boil two hours with
plenty Of water at the same time boil about
two pounds fat pork till done; pour the
beans in shallow earthen pan; slice the
skin of the pork and place it (hesh side
DOWN. in the center Of the beans; then coat
the pork and beans with best molasses or
syrup. Bake till brown. A substantial
dinner for four or six persons, and costing
about fifty cents.)
To REMOVE STAINS From BRoADcIoTH.-
Take one ounce Of pipe clay that has been
ground fine, and mix it with twelve trops Of
alcohol, and the same quantity Of spirits of
turpentine. Whenever You wish to remove
any stains from cloth, mOisten a little of this
mixture and rub it on the spots. Let it
remain till dry, then rub it off with a wool
en- cloth, and the spots will disappear.
How TO PIT DowN PoRK.-Select two or
three healthful and well lattenei hogs, and
cut up the clear middlngs in suitable sized
pieces, When properly cooled, put layer
Of salt at the bottom of the cask, at least
one inch thick, and then pack tightly one
layer of clear pork, each piece placed on its
edge. Now put salt on again to fill up the
interstices between the pieces and make an
other layer Of salt successfully, till the cask
is nearly full, putting over the last layer
two inches or SO of salt. Now take cod
water and make brine as strong as salt will
make it, and pour this brine over the meat,
putting in enough to cover the upper layer
Of meat with the brine.
The top Of the barrel should be made small
enough to be put over the meat, with
weight pressing it down. This gives easy
access to the picked pork and keeps it under
the brine. No one need fear using too much
salt. Use it lavishly, and when the meat is
all gone, take the brine and scatter it over
the manure heaps Just as it is being hauled
out to the field. Used in this way it will be
worth to the farmer all that it cost him,
especially ifapplied to where carly corn or
early potatoes are planted, to be followed by
turnips Land that has been dressed with
salt manure has been put IN grand prepara-
ton for a crop of turnips.
CLEANING PoTs, KETTLES AND TINs.-Boil
double handful of hay or grass IN new iron
pot before attempting to cook with it; scrub
out with soap and sand; then fill il with !
cold water, and let it boil half an hour.
After this, you NAV use it without fear. As
soon as you empty pot or Trying pan OF that
which has been cooked in it, fill with bot or
cold water, (hot is best, and set it back up
on the fire to scald thoroughly.
New tin should stand near the fire with
boiling water in them, in which has been
dissolved spoonful Of soda, for an hour;