The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1876-01-01
NUMBER %.
HOUSEWIFERY.
SAUSAGES,

SAUSAGES.
Collect your meat, containing about
one-fourth fat, rs taken from the hog,
see that it is free from bone, sinew,
gristle, &C., wash in tepid water, but
do not soak it then to every 20 pounds
of chopped meat, add ounces of
sage, 10 ounces of salt, II ounces
black pepper, heaping tablespoonful
of red pepper, and one ordinary table
spoonful of saltpeter. As there is no
standard of taste, some may think the
seasoning too nigh, and others the in
gradients too few. Every one, there
fore, should, to secure his own taste,
try it before using the receipt upon too
large scale. Thissausage Is improved
by age; put in castings and smoke
moderately. Those desiring more
flavor of sage, and less of pepper, can
take to every 90 pounds of meat, 10
ounces of salt, ounces of sage, and 1
tablespoonful of black pepper. Stir
well with the hand, and pack in tin
pans; when full dip a cloth the size of
the top of the pan in melted lard, and
spread over the pans; then turn them
together and remove to cool place.
1t Is common way among house
keepers to" "cut and try" that is, add
a little more salt and little more pep
per and sage, tasting, and calling in
the aid of the palates of others, till
the thing has too much pepper and
salt, and is probably spoiled. The
above proportions are simple, easy and
good. But, should you desire to
change to suit ones taste be cautious
in using the seasoning, as it is easy to
add, but impossible to take out again;
and remember, sausages become more
salty as they dry.-Germantorm 7ele-
graph.
CURING HAMs-FRENCH METHOD.
The following receipt makes pickle
for curing hams or beef that is very
toothsome when well cooked. (The
reader can readily make the change to
English weights kilogramme being
| 900 grammes): For 100 kilogrammes
of hams or beef, well trimmed, there
will be required kilos of pure salt;
y kilos of light-brown sugar Cor l
liter of good molasses); $50 grammes
Of cloves; 125 grammes each of salt
peter and soda, and so grammes of
cayenne or black pepper, according to
locality. The ingredients must
Ill be well pulverized and rubbed into
he meat. The meat will require rub 1
,ing once day forseveral days, in order ,
o get the pickle well rubbed in. If a !
vet pickle be preferred, it must be {
,oiled and skinned, using enough wa 5,
er to cover the meat after it has cool
'd.-Marinode, IN Country Gentleman.
ACID IN COOKING MEAT. 8
All kinds of poultry and meat can be
cooked quicker by adding to the water i
n which they are boiled little vinegar ,
r piece of lemon. By the use of |
II acid there will be considerable saw
ng of fuel, as well as shortening of ,
ime. Its action is beneficial on ole,
apd easy to be diges 5ss tbe Irlnb5 sd
astc and odor if cooked in this way, +
nd if not used too freely; no taste of
will be acquired. -
TO RESTORE GILT FRAMES. i
Take one ounce of cooking soda s
nd beat it thoroughly with the whites O
f three eggs. Blow off the dust with S
pair of bellows, or brush it out
18th a feather duster. Then dip a
mall paint-brush into the mixture and n
ub it all over the gliding, into every a
my crevice, and it will render it fresh g
nd bright. t
JAVELLE WATER.
Javelle water, used for turning 1
Ihite the dirtiest linen, and removing
tains, is composed of bicarbonate Of v
oda four pounds, chloride of lime one o
ound. Put the soda into a kettle 0
yer the fire; add one gallon of boil /
lg water; let it boil from ten to fif- a
zen minutes, then stir in the chloride II
f lime, avoiding Jumps. Use when v
DOL. This is good for removing fruit
tains from white underwear. a
POP-CGRN BALLS. s.
Make a sirup of nice, white sugar, g
nd add little butter while warm. n
our this over the popped corn and y
oil into balls with the hands. Molas- t,
rs will do if you like the flavor. n