Connecticut western news., 1878-03-14
THE HOUSEKEEPER,
A HOUSEWIFE ON PREPARING,s KEEPINd
 AND COOKING MEATS.

AND COOKING MEATS.
 We who raise our own hogs appreciate the place they hold ill every farmhouse.
 The hams we have pickled with our dried beef. The caul and roundabout are to be soaked thoroughly in two. or three waters until the blood is all out; then cut up into pieces about two inches square, put them into an iron kettle and try them up. Care must be used not to burn it, but it needs cooking till the scraps are brittle then strain through cloth strainer. It IS better to use this lard fin the winter, as it is apt to acquire a strong flavor if kept through the warm weather. The leaf lard needs cutting and trying out in the same style. When the scraps begin to grow grumpy, to about twenty-five pounds of lard add 8 teacupful of fine salt it causes the lard to keep sweet and the grain is finer.
 Lard needs to be kept in 8 sweet jar and in cool cellar and covered from the air.
 The spare ribs can be baked in the oven
 like unto the manner for roast beef ire quent basting with the gravy makes it juicy and tender. It is far better to be eaten cold than hot. The middlings are to be salted, after being cut up in suita-
 ble form to pack tight and close. If
 kept sweet the same brine will answer
 for several years. Never stint the salt
 in the pork barrel, and never put in any
 thing but the best salt. Saltpetre is nc
 improvement to the taste, and it gives a
 very unpleasant odor to pork, either
 fried, boiled or baked. The head ano
 feet can be boiled until tender, then pick
 out all the bones and pickle it for souse
 which some prefer, or make 1t into scrap
 pie or head-cheese either way is goo6
 and wholesome. If for souse, after the
 bones are removed, salt and pepper i
 and put 1t ill bucket and turn enough
 sharp vinegar over it to cover it. In two
 days it will be good to eat, served cold
 Ii for head-cheese, let the water it wa boiled in get cold, then remove all th oil that rises to the top; put the meat finely cut up with 8 big spoon, back int, the liquid, add two spoonfuls of salt, teaspoonful of black pepper, two spoon fuls Of sage, finely pulverized stir it al together and let it boil ten or fiftee1 ) minutes, then dip out into tin dishes O bowls, and set away to cool. It is yer, nice, either cold, or dropped on hot but ter some relish it with sharp vinegar
 Scrapple IS prepared just like head cheese, only when it is boiling, sifted In dian meal is stirred into the compoun, till it is thick enough for the spoon t stand alone in the center of the kettle then dip 1t into deep pans to keep. Whe 7 to be used put itale butter on the grid
 ale, and when hot lay slices of the scrap
 pie, cut three-quarters of an inch thick
 on the griddle and fry it till igh t brown, then turn it and fry the othe 8 side; serve hot for breakfast or tea 3 Some consider this a great delicacy, an f 1t IS certainly great convenience, as B is always ready to use.
 5 There are now the shoulders, 1oles an 8 pieces of fat and lean meat that are to b 3 made into sausages. These are yer ] toothsome and healthy if properly pre- pared. For thirty pounds of meat, afte l either being chopped fine or ground
 take twelve ounces of pure salt, si ! ounces of pulverized sage, four ounce ' ot black pepper, two spoonfuls of pu ? ver1zed mustard, and add summer sa7 ory or sweet marjoram if you like. Tn ~ mustard prevents the sausage rising i the stomach. Mix the whole thorough
 ly; have ready strong cotton cloth bags A about eight inches in circumference, an
 open at one end fill the meat in solic ' and when cold cut off in slices and fry
 after dredging each slice with houl
 Sausages can be kept long time b
 slicing off and frying partially, the packing in lard bucket with @ clos > cover; fill the bucket with the frie slices, then turn the fat that has frie out over the whole. When cool take , piece of thick paper and put over th bucket and shut down the cover close You can thus have sausage meat th year round. A new method that prom U ises we'll is to have tin tubes made tn size of bags and fill the meat into them and as the covers at both ends are fitte
 tight it is kept secure from air, an therefore perfectly fresh. It seems re' sonable that 1t would be a success, bt A not having tried it, the writer cannc certify as to it's merits by experience. Weekly World. 4..