The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1897-12-18


over and over, but do not let it cook
much. Then take from the fire and
press thoroughly in q lemon squeezer.
New York Post.
To Salt Beef and Dried-Beef.
We have just been sailing corn beef
by recipe a friend gave me last year,
and as the meat kept the best and was
the incest we ever had, will send it
tor others, to try, writes "Aunt NJ. "
10 the New England Homestead. Cut
up the meat as soon as cold and put
It in q cool place where it will not
freeze, to ripen for four to eight days,
according to age of creature; five days
Is long enough for a two-year-old.
Then take an iron boiler two-thirds
FULL of boiling water (be sure it boils)
Ind put in as many pieces Of meat as
It will hold, put on tho cover and let
It boil about ten minutes, then take
put and put in some more for the same
length Of time, being sure there is a
good fire and the water is boiling hot
every time. This process closes the
pores Of the meat on the outside and
keeps the juices frva4e ~oing into the
brine. When the nieata shat is to be
,alted has all been cooked few min
ates, pack in the meat barrel, put on
! weight and add the following brine,
boiling hot; Two ounces saltpeter,
Two pounds brown sugar, six pounds
coarse salt, to'four gallons of ", ater.
To salt dried beef: To every thirty
pounds Of meat take one quart Of fine
salt, one tablespoonful fine saltpeter,
md the best West India molasses,
enough to color the mixture light
brown. Mix and rub over each piece
'f meat and pack in o large jar as
closely as possible and put on a
weight. In forty-eight hours turn
over the top pieces, and if it is packed
closes enough there will be brine
enough to cover. In four to six weeks
It will be ready to dry.
Recipes.
Broiled Salt Mackerel-Select an A
No. 1 mackerol; soak it over night in
,old water enough to cover it only,
taking care the skin lies uppermost.
In the morning dry it without break
Ing, cut off head and tip of tail, place
It between the bars Of a>buttered fish
yridiron, broil to light brown. Lay
It in hot dish, and dress with alittle
butter, pepper. A few drops Of vine
gar or lemon juice can be added when
liked.
Baked Eggplant-Cook the whole
eggplant in boiling water until tender;
cut in two lengthwise, and carefully
take out the inside mash witha table
spoonful melted butter, saltspoonful
salt, dash Of white or cayenne pepper,
even teaspoonful white sugar; return
TO the halves Of skin, top with grated
bread crumbs, small pieces Of butter
Ind very slight CRATE Of nutmeg.
Bake in oven half an hour and serve
In the skin.
Macaroni Cream .Sauce-Break one
quarter pound macaroni in pieces an
inch long; cook in boiling, well-salted
water (enougl to cover it) until ten
der; If maearoni is large, almost an
hour is needed; less if in small sticks.
Drain off water, putin hot covered
dish, and pour over it the sauce, which
has been made thus: One teacupful
Of milk, one teaspoonful of butter; let
come to boil, and thicken with one
'easpoonful of cornstarch dissolved in
one tablespoonful cold milk.
French Tomato Soup-One quart Of
soup stock, pint of peeled and sliced
tipe tomatoes; one small onion, cut
6ne this can be slightly fried if pre-
ierred). Put tomatoes, onion, soup
stock on fire; add a dash of cayenne
pepper, q teaspoonful Of sugar, an even
one Of salt, teaspoonful butter, salt
spoonful minced parsley. Let boil an
hour; strain, thicken with table.
spoonful of flour, dissolved with lit
lie cold water; strain this slowly into
soup (which should be returned to pot
on the fire when strained, and stir un.
til flour is cooked. Served with small
squares Of bread, toasted crisp and
brown.
Lettuce Salad-Cut off the stalks
from two heads of lettuce, pick off the
decayed and withered leaves, break
the tender green leaves apart one by
one and remove the thick veins; put
the lettuce into cold water, rinse we'll
and let it lie in ice water for half hour.
Shortly before serving drain the let.
tuce in colander; then put it in a
napkin, shake out we'll and lay it in a
salad dish; pour over two or three
tablespoonfuls salad oil and little
pepper and salt; add to half cupfu]
white vinegar four tablespoonful cold
water and pour it over the salsd; mix
It up we'll with two salad forks, sprin.