The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-11-16
MONEY MAKING FOR FARMERS
WIVES AND CHILDREN.

Clara Sensilbaugh Evarts in Farm,
Field and Fireside: Not long since, at
a hotel table, we ate some delicious
hominy-not that made at the mill and
now sold as hominy, which is cracked
corn, with the corn flavor all removed
by the process of manufacture. but
the real old-fashiOned kind that our
grandmothers used to make
Inquiring of the landlady, we learned
that she obtained it from a farmers
wife, who brought it to her fresh twice
a week. Later in the day we saw some
of it on sale at a fancy grocery in the
same town, and learned that this
woman had found ready sale at a fair
profit for all the hominy she could
make, delivering twice a week to ho-
tells, restaurants, the grocery and a
few private customers.
Another woman has worked up a fine
trade on fruit cake, which she knows
how to bake to perfection. She makes
them in small loaves, baking very
carefully, and keeps in a close tin box
for about three months to "ripen" be-
fore putting them on sale. She supplies
a fancy restaurant where bread, pies
and cakes are for sale; also a number
of private customers.
Still another, with a good orchard
where plenty of apples are raised,
makes a good profit selling home
made mince meat" For economy S
sake she uses the small apples, yet is
careful that no blemished spots are put
in to spoil the flavor, consequently the
reputation of her mince meat. Raisins
are bought at wholesale; the neck and
other cheap, though good, parts of
beef bought. After the meat is cooked
until tender, all bone and gristle is re-
moved and the meat is cooled. The
apples which have been pared and
quartered. are run through the sausage
mill instead of being chopped by hand,
which facilitates the work. 1t is packed
in large open-mouthed stone jars and
left at the grocery and meat market
to be sold by the pound, as well as sold
directly to private customers.
During late winter and early spring
a good article of homemade apple but
ter will sell readily at a remunerative
price, if one has their own apples and
cider or sorghum to make it with.
Here, again, apples that would not
bring firSt-claSS price on the market
can be utilized if one is careful to cut
out all knotty or decayed particles.
Possibly all these things might have
to be introduced by first giving away
a few small samples to influential peo-
pie, but it Will pay in the end if one
presents only the best, and so gain and
keep a good reputation
In our home town one winter a few
years ago, the leading grocery sold
large amounts of sausage at 121A cents
per pound, and sugar-cured bacon at
IS cents per pound. when the meat
markets were selling for 10 cents and
Is cents respectively. That sold by the
grocery was put up by small pack
ing house in a neighboring city; the
sausage in pound packages and the
bacon in small strips of from three to
four pounds each, and closely resem-
bled homemade" meat in its flavor,
hence its sale at advanced price.
1t seems to us that enterprising
farmers families might better sell their
pork in this way to the extent of the
market rather than sell on foot at from
$3.50 to $3.50 or so per hundred weight.
We will soon give a tested receipt for
sugar-curing pork that makes not only
first-class, but gilt-edged meat.