Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1876-11-29
AGRICULTURAL AND DOMESTIC.

49, fF
To roast "spare-rib,' rub over
with salt. pepper and powdered sage
before putting in the oven. The gravy
should be made of the drippings as in
roast beef-that is, thickened with
Drowned -four. Allow fifteen minutes
to every pound of pork for roasting,
and serve tart apple sauce with it.
For chicken salad, boil nice fowl.
when cold cut off all the meat and
chop it, but not very small; chop a
large bunch of celery and mix with the
chicken. Boil four eggs hard, mash,
and mix with sweet oil, pepper, salt,
mustard and gill of vinegar. Beat
this mixture thoroughly, and just be-
fore dinner pour it over the chicken.
If done before, it makes it tough.
TIE boil ham, put into cold water
and change the water two or three
times according to the sadness of it,
Allow one hour to every three pounds,
to boil it tender. When well done.
peel off the skin; lay it on the dish for
serving, the fatty side up, and dot over
with spots of black pepper. Cover
the bone with paper ornament, made
by cutting a feather edge on long
strip of stiff white or fancy-colored
paper, and winding it around the bone
in the shape Of feather. The ham is
then ready for the table.
To cook pigs feet, clean them
well, split them in two, lengthwise,
and sew or tie up in piece of linen,
and put in stew-pan with four
onions, a little parsley, two carrots,
two bay leaves and three cloves. Cook
slowly for five or six hours. When
done, and nearly cool, take off the
linen, slip the feet in melted butter;
then put in fine bread crumbs and
broil over good fire or a gridiron; or,
dip them in batter, made of one cup
of milk, thickened with flour, one egg
and little salt. Fry in hot drippings
till brown and crisp.
To roast pig wash and clean the
pig thoroughly; then make dressing
of bread crumbs, salt, pepper, sage,
marjoram. onion. chopped fine, two
eggs, a little salt pork chopped fine,
mix all well; stuff the pig and sew it
up; haste it often; allow half an hour
for every pound to roast 10y an
ordinary fire. Put in just cold water
enough to cover the bottom of the
pan. At first haste with melted butter.
afterward with the drippings. The
kidneys should always be left in a pig
for roasting. Put stone in the
mouth before roasting, and when
ready to serve remove the stone and
replace it with red apple. Garnish
with pastry plentifully.
The Scientific Farmer has some
notes by way of conclusion, upon the
American custom of turning out to
the right" One of the anomalies in
American customs is that of the driver
of wagon sitting on the right-hand
side, while he always turns out to the
right when passing another team. 1t
matters not whether he is on the
broad, safe thoroughfare, or on a mar
row lane, OF crowded city streets, his
seat is the same. Thus situated, it is
very difficult to see the exposed wheels
in passing. those which require the eye
of the driver. Doubtless this is a
prominent cause of the many coils
ions between passing teams, ana lne
wonder is that more do not happen.
The custom was brought over by the
pilgrims, but like Dutch sentence the
parts got transposed in the transla-
ton. Across the pond the driver sits
on the right, but always turns to the
left. In copying the practice we re-
tanned the useless part and changed
the essential, for some unexplained
reason. Possibly our fathers thought
to be consistent in the matter and,
rather than be right-handed in the sit
ting while left-handed in the driving,
changed the latter to suit. At all
events, the thing as now practiced is
every way incOnyenient and is a worthy
subject of reform in this year when
reforms are so mach in favor. And
since it is easier to change our position
on the seat than alter the custom of
turning to the right, let us henceforth
hand our friends up ON the right side
of the wagon while we as driver take
the opposite side.