Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-10-29
The Wabash Railroad
Company

seem that every one knows by this time
that as soon as can Is opened its entire
contents should be Immediately emptied
out whether all was to be used at once
or not. Yet many cases of severe poison
ing may be traced directly to this cause.
The average servant Is grossly ignorant,
as well as careless and needs constant re-
minding that she is on no account TO set
anything away in an opened can. Never
buy last years canned goods no matter
how attractVely the advertisement Of
three cans for quarter may read. Also
beware of the bulging can, which shows
that poisonous gases have been generated.
A great saving in table expenses may
be effected by purchasing oranges by the
box, bananas by the bunch and potatoes
and apples by the barrel. 1t requires,
however, cool, dark store closet to keep
such perishable foods. The cost of loss
from decay may he reduced to n minimum
by two or three families purchasing fruit
in this way and dividing it.
When one has good storeroom or
cellar, it will be found distinct advan-
tage to make the family sausage, and
sCrapple and corn the tongue and beef
at home The English housewife makes
much more use of corncd beef than We
do here. considering it when properly pre-
y
An excellent corned beef pickle is made as
follows: Put FIVE gallons of water on to
boil When it reaches that point add one
gallon of rock salt, a pound and half of
brown sugar and four ounces of saltpetre.
Stir until dissolved, but do not boil again.
Let it stand until morning, then strain and
put in the beef. tongue, or fresh shoulder
of ham. Turn every day. The beef should
stay in the pickle day for every pound,
and good sized tongue for three weeks.
A en-pound brsket of fiat ribs is con-
sidered the best joint for corning by the
English. After it is boiled it is we'll press
ed the bones removed, then the beet
glazed and served cold.
Until comparatively recently the tooth
some qualities of scrapple were known
only to PennsyIvanians and their fortu-
nate visitors. To-day it is spreading as a
! bonnie bouche at the Waldorf and in
other first-class hostelries throughout tho
! country. It is easily made at home, and
keeps well in a COOL dry cellar 1t should
Always be made of pork. Order the head
of "A pig from the butcher. also the heart
| liver kidneys and all of the lean pieces
usually thrown aside in cutting up hog
| cut away the jawbonc and teeth, the
snout and gristly ears. Wash the head
/ and meat thoroughly, and put into a big
kettle. with plenty of cold water and bring
! slowly to boil. skim carefully, season
/ with a little salt and pepper, and cook
! until all the bones in the head fall apart
| Then strain through n colander into an
/ other pot and keep the liquor hot on the
! back of the stove. Separate the bone,
from the meat. mince the flesh finely ant
/ return to the liquid. Season highly witt
salt pepper and sage. Again place ove'
the tire, and when at the boiling poin
slit in yellow corn meal stirring all th'
time. Add meal until the consistency o
/ thick mush. Many persons prefer par
/ huckwheat flour and part corn meal, II
the proportion of two parts of corn mea
to one of buckwheat. COOK Very slowl,
for nearly an hour then turn the mixture
into ieep pans to cool Set in a cold place
When ready to use, cut in slices, roll il
meal and fry a crisp brown Serve Yer!
hot,
EMMA PADDOCK TELFORD.