The Waco daily examiner. [volume] (Waco, Tex.) 187?-1888, 1878-11-20
Useful Recipes.

" NAME II hENtlt holsIsS.-alltT
the dough has risen it may be made
in many ways. BY taking off
part and beating up an egg, and
working it in with a little butter,
YOU may have nice French rolls; Just
use -four enough to handle them well,
dip your hand in the flour, and flour
round the sides to make them break
apart nicely; make off quickly, put
close together and allow no room for
them, or any other rolls, to run and
get out of shape. When nearly
done, wipe the tops over with milk
without taking them from the stove.
KEEPING SAUsAaEs.-Seeing in
your paper an enquiry about Keep
ing sausages, win give my method.
Partly cook them, place them in
earthen pots as you fry them and
pour the fat over them; ifnot enough,
melt lard and pour over them until
entirely covered. II is best to have
small pots, that will hold enough for
one or two meals; then you can
warm them, and take the sausage out
without breaking. Leave them un-
covered several days, until they are
perfectly cold, then tie them up
tightly, and keep in the cellar.
PRESERVING MEATs.-It is curl
Gus to watch the widely differing
methods adopted by different house
keepers for preserving meats for fam
lily use. The methods, however, are
not more variable than the quality of
the meats after they are preserved.
Meats may be preserved in great
variety of ways. Beef will keep for
an unlimited length OF time if pick
led in strong brine made of clear
salt and water, but such beef, after a
short time, becomes so hard and dry
us to he unpalatable to most people.
The salt removes all the rich juices
of the beef, and leaves IL hard, woody,
and tasteless.
The secret of keeping beef, hams,
or other lean meat in pickle, is TO use
just as little salt ms possible, but
enough TO prevent decomposition.
Sugar is more expensive than salt,
but many people use it very freely
for making meat pickle, and usually
with good results. Pepper and 9TH
or spices will keep meat from faint
ing, but too much would spoil il for
table use. We are quite partial TO
the canning methods of keeping
meats, but as the work has TO be done
on large scale, and by those who
are experts at the business, it will be
some time before such meats will
wholly supersede the homc-cured
product. The early winter has been
too warm for the best success in pre-
serving meats fresh, many tons of
poultry and other meats have been
injured or entirely spoiled in the
hands of dealers. For keeping beef
preiectly sweet for using fresh, the
following method is recommended by
New York State farmer. The only
difficulty in following the directions
this winter, has been in finding day
cold enough for freezing the meat
Every solid"
"Cut the beef in pieces to suit your
convenience, expose IL where it will
freeze very solid, wrap each piece in
a separate piece of paper, securing IT
with Irvine, and bury in bin of
wheat. If you have no wheat, peas,
barley, or any other grain will answer
a good purpose. j have kept beef
fresh and sweet in this way from the
first of January to the first of April.
] had some beef kept in this way
which was better and more tender
on the first of April than on the
week IL was killed."
For preserving beef in pickle, the
following method has been adopted
by many housekeepers with the best
success -
ToJ00 pounds of beef cut in pieces
suitable for boiling, add four quarts
of salt, four pounds brown sugar,
and four ounces of saltpetre. Sprin-
kle the mixture over each piece us IT
is packed, and pound down solid and
weight heavily with stones. No wa
ter need be added, as there will be
enough brine formed from the beef
and the other materials. The brine
must constantly cover the beef, as
the air will soon spoil it.
YEAsT.-Wash, pare, and CRATE
four common-sized potatoes While q
handful of hops are boiling in two
quarts of water then strain the hop
water on the potatoes and put back
in the kettle with two very large la
blespoons hcaping full each of white
sugar and salt. Let it boil gently till
the potatoes are cooked a little, (stir
so as not TO let il burn then set 1t
away and when cold enough ad ; one
teacupful of the same kind of yeast
TO raise it with. One mixing spoon
full of yeast Is sufficient for COM
lnOn-sized loaf of bread. Do not
bottle till next day as twill not stay
Somebody tells about paying men
$l.25 day last year, for digging po-
tatoes. Finding that 1t cost at Che
rate of six cents bushel, he told the
men he would pay them five cents
per bushel TO do the work. They
took the job and dug and pitted one
hundred bushels every day, quitting
sometimes at four O'Clock. They
earned $3.50 per day, and the en-
ployer saved 81 per day. II 1t cost
the men one dollar day to live, they
made above expenses six times as
much hs before. There is nothing
like direct interest III the result oil
ones labor. -,
Many farmers throw away the old
brine in beef and pork barrels ana
fish packages. Sometimes they pour
1t ON grass patch or under tree
and kill vegetation with 1t, they
should pour II on patches of bur
docks or thistles, or around trees
that are worthless. 1t is better, how
ever, TO use IL for manure, in which