News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1901-09-11
HOUSEHOLD.

o-o-o-o-o-o-o This should be done in
oTo Cure : the winter months only.
9 IIams9 1t is generally safer to
o-o-o-o-o-o-o begin picking at the end
of October. Let the ham hang for
three days after it is cut Prepare the
pickle by pounding and sitting
one drachm of cochineal, one pound of
salt, two ounces of saltpetre,
very coarse sugar, and a very few
cloves of eschalot Mix these ingre-
dtents we'll together, put them in a
frying pan over a clear fire. stirring
the whole until it becomes a little
warm but not melted. Then rub the
ham all over with it before a strong,
clear fire until it becomes a fine red.
Then let stand two days in a ham
pan, when gill of cold spring water
must be sprinkled over it. Let it re-
main two days more, after which rub
it frequently and turn it every day for
a month, then drain it for twenty-four
hours. Afterwards hang the ham in a
chimney where wood is burned till
well dried. Those who live in the
country will find some cottager who
will gladly hang the hams in his china
ney for triae, and in town a baker
will often dry them. The ham, when
once dried, should be wrapped in a
clean paper, put into bag and hung
up. During summer weather all dried
meats should be watched to see that
they are not getting attacked by flies.
o-o-o-o-O-O-o will be made with these
9 Fruit . ingredients, if all be
9 Pudding. . carefully prepared and
o-o-o-o-o-o-o mixed, placed in basins
full to the. brim, covered with creased
paper, then with a pudding cloth, and
boiled for ten consecutive hours: Rails
ms, curTants, flour and suet, three
quarters of a pound of each, half
mound of fine white bread-crumbs, two
eggs, half a pound of treacle and
teaspoonful of ginger. Warm the trea-
Gle, add little milk into wineglass-
full of brandy. Mix all the ingredients
together in a large basin and let all
stand till next day, when the pud-
dings should be made.
o-o-o-o-o-o-o first let the grain soak
Don : from nine to twelve
. uominy : hours in tepid water on
o-o-o-o-o-o-o the stove. Do not add
salt during this process. Then boil it
thoroughly in milk or water, with a
little salt, and turn into a pie-dish.
When cold, cut into thin slices, fry it
in egg and bread-crumbs and eat with
meat; try it also cut into slices and
Drowned under the meat For a hon.
my pudding soak the grain and then
boil it till tender in a double sauce
pan. Place in a creased pie-dish, put
a little Jutter on the top and cook till
| Drowned.
o-o-o-o-o-o-o will, no doubt, yield to
| 8 lust on . this treatment: First
8 steel . rub the whole surface
o-o-o-o-o-o-o with parafin, then with
sweet OIL and let them remain with
the oil on them for two days. After
ward scour with unslacked lime finely
powdered until all spots disappear. Be-
fore putting your ire-irons away for
any length of time, wrap each sepa-
rately in something woollen, old or
new, and pack away in dry place.
o-o-o-o-o-o-o should be prepared az
3 Curdsfsr . follows: Take one and
3 C lakes > a half pints of new milk,
o-o-o-o-o-o-o and curdle it with teas
poonful of rennet. Break the curd
with a wooden spoon and drain the
whey from it, add to the curd beaten
egg, a dessertspoonful of brandy, ia
blespoonful of sugar, currants and
chopped candied peel to taste. This
should be used directly it is mixed,
and some like slight flavor of spice.
o-o-o-o-o-o-o can be improved greatly
: Discolor. ) by cleaning two or three
| . edTeeth9 times a week with very
o-o-o-o-o-o-o tinely-powdereu charcoal.
Every night and morning use a good
tooth soap or powder composed of
carbonate Of soda, prepared chalk and
J orris root, all finely powdered.