The Portland daily press., 1893-01-02
THE HON E.
soUsE AND scRApPLE.

soUSE AND SCRAPPLE.
Have the feet of the hog cut off at the
ankle joint. not leaving too much meat
on the toes. Soak in salt and water, and
change the water until the blood is re-
moved, scrape thoroughly and have the
nails cut off before putting into the
brine. Boil in clear water until the
bones will fall out. 1t is well to add
four hooks to twelve feet in order to
have enough meat. Remove the bones
while hot; keep the water well over the
meat by replenishing from the tea ket-
tie. Never add cold water to boiling
meat. After all the bones are removed
and the meat is perfectly tender, leave in
the kettle and allow the fat to rise over
night. Remove this and return the meat
to the fire, and have ready quart OF
good cider vinegar and little black pep
per. Let it heat in a porcelain dish, add
it to become thoroughly hot; cut the hot
meat With knife and add more salt if
necessary. Have stone jar ready and
pour in; enoug fat will remain to use on
top, which will keep if put in a cold, dry
place, but not in a cellar. Cut in slices
to serve cold. This makes an excellent
supper dish with few baked potatoes;
but always heat it for them in a porce-
lain dish.
To make scrapple prepare the feet as
for souse--add also the ears if perfectly
cleaned, the snout and upper part of the
head after the eyes have been cut out.
When the bones are all removed-and
be sure not one is left take off the fat
left to rise over night, and season the
meat with salt and pepper only, have it
hot, then have ready sifted corn meal.
Sift the meal into the kettle and let it
boil until of the consistency of corn meal
mush; cook well, stirring all the time,
then put into fiat porcelain dishes and Il
cool lit is served after frying like corn
meal mush. or it can be eaten cold in
very thin slices if preferred.
CORN PoNE.
Mix teaspoonful each of sugar and
salt with pint of boiling meal, and
scald with pint of boiling water. Let
it stand till it swells and becomes luke
warm, then add a half-ounce cake of
compressed yeast, dissolved in little
cold water. If too stiff, reduce the
dough with warm water to consistency
sufficient to retain it's form when put in
the baking ran. Let it rise at a temper
allure of Is for four or five hours, then
bake till thoroughly done in a moderate
ly hot oven. Pone should be eaten fresh
and warm, but it is very nice toasted af-
ter it is a day old
LINEN IN WINTER.
1t is great mistake to allow linen to
freeze on the line in Winter. Even at
some sacrifice in purity of color linen
goods should be dried in tho house.
This is the advice by all dealers in lin
ems who understand the subject. The
reason is simple one: when the goods
are frozen the fibre is strained to some
extent, and every fold or crease in the
linen strains it still more, and in short
time cracks appear where there were
folds. No linen is proof against this
strain. The best way of washing large
soap the soiled places after first remov-
come out with washing. Different stains
require to be treated differently, and
every housekeeper has her owe rules.
The majority of stairs that will not
wash out should be treated before the
cloth is wet.
After the stained places are attended to
and special places are soaped, put the
cloths to soak over night in cold water.
In the morning wiring them out into
warm water, rub them ON the rubbing
board, and put them into boiler in cold
water in which teaspoonful of kerosene
is dissolved to every. gallon of water.
Let the cloths boil; remove them from
the fire as soon as they boil we'll, and put
them into clear, cold water. Rinse them
from this water into another, and then
into third, and if the clothes are to be
blued put them finally through biuing
water No table linen should be blued
every time it is washed. If the cloths
are blued for two weeks and bluing is
omit. for two weeks, each set of cloths
used alternate weeks is blued once
month, or every alternate time it is
washed. By this means soiled spots
and stains cannot be covered up by blu
ing, as they so frequently are by careless
laundreSseS.
90. This may still be Purchased at large
drug stores, but is seldom sold at groce-
les. There is one kind of bluing against
which every one should be warned.
This is Prussian blue. though it is
never or seldom sold by that name. 1t
is compound of iron, and will in pro-
cess of time produce iron rust spots.
Test the bluing you use by making a
solution of a little in water, and add
piece of washing soda to it. If it turns
a dull reddish color it is Prussian blue,
and must not be used.-New York Trib
une
A JAR OF COLD CREAM.
The basis, of the cold cream is mutton
tallow, always. You can obtain this at
the butchers, and if you tell him what
it is for he will select some very fine
white tallow, which will be exactly what
you want.
Cut the tallow into bits, and put it into
a saucepan without any water. Set the
saucepan in jar of boiling water, and
let ali remain until the fat is thoroughly
sstried" out of the tallow. Strain through
a fine sieve and, while still warm,
stir in teaspoonful of the essence of
camphor in the proportion of one tea
spoonful of camphor to every cup Of the
tallow. Next, a tablespoonful of your
favorite perfume, and stir until all is a
sweet smelling liquid.
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