The Democratic advocate., 1909-12-31
rrom the Butcher to the Table.

,as country CONTAMINATION
wont to the country, l was utter
1Ts',orant of all that pertained tt
y is except the eating of it. Wher
DaoOdd TO attend to it's curing myself
lrod over receipt books in vain
pO was so much they did not tell
In that l have become rather ex
NOV want to save others the trouble
PEI" anguish of ignorance.
anu Wbnn the hog is opened, let a care
81 person receive the entrails, an6
tul warm outbuilding rmove the fat
IL Trapping it at once into clear. colo
uiopr 3pr removing the sweetbreads into
mother pan for dainty breakfast
Snoil Sn or luncheon croquette. The
Di and small entrails containing
a'iJs lD should be emptied, washed and
hGt ,uid in salt and water until needed for
alt ailf4ng: the hasletts, liver lights and
oort SIT nut away for liver pudding. The
n1e he~ shoulders, sides and jowls are
T n@+r TO begin curing. For ten hams
nOS S fen shoulders, take four pounds
az an brown sugar, two ounces of pulver-
u ta,J sa1tpetre, two ounces of red pep
Lo Hn. mix, and add twice their bulk
pe colt Rub the hams first, being
onrof1l to cover every portion, and
oacf skin side down, in watertight
pGik prhickev barrel or box. Now rub
1hnnlders and pack, skin side down,
S-ith the hams. Lastly, rub the sides
onJ "1 iowls, adding more salt to what
a a. Ioft of the mixture pack, and cover
nosk and leave for six weeks.
''I Hang in smokehouse and smoke
unann hickory chips; white oak will
81 if hickory is not available, but
~ aor,t think corncobs or trash of any
uOT uOrt will do. 1t will not give the same
aovor They should be smoked slow
y, ~ N allow smoke to penetrate, and
tbis will take a part Of each day for
ton davs. Remember smoke is what
ton want, not blaze. Before the first
warm spring days come, take the
boms and shoulders down, wrap neat
" in thick brown paper, sew up tight
" in unbleached cotton, and cover
-,o1l with whitewasn, hang in a cool,
dark place by a wire from ceiling, not
tonching each other or the sides, and
von need fear neither rats, mice or
slinners: and the longer you keep
them the better they are.
The leaf fat, that is, the lining of
fat pulled OIL IIOlu IA0 1hoAuO VI Iho
hog is cut up in small pieces, washed
in cold water, and put on the fire in
large kettle, with very little water
n nreyent burning until the fat be-
oins to try out. To this may be added
Trimmings of fat carefully separated
from the skin and cut fine. AS the
lard tries out, the little cubes of fat
will rise to the top and brown. After
. while they will shrivel and sink to
tbe bottom. When they begin to do
81. it is best to put your lard in the
lard press; a. small press and sausage
suffer combined is very convenient.
find the lard l save ror home use
kpeps best in stone jars, with the top
fled down tightly. The fat from the
pntrails makes a good, white lard If
thoroughly washed, but is apt to be
little strong. The dainties sausage is
made from the long tenderloin pieces
Dulled off from the side of the chine;
put with them one-fourth the quantity
of shine fat; run both through the
grinder, salt, pepper and sage to your
taste. trying little until you get II
lust to your taste, and being very care
full not to put too much OF any condl-
ment. Then run through the grinder
again. Now put your cleaned entralls
on the suffer, run the sausage into
them. and hang them one day while
the hams are curing, in the smoke
house. The little links of sausage,
cooked crisply on the outside and
Juicy inside, are delicious and are
ouckly-prepared addition to meal.
The faces, thoroughly cleaned, the
brains taken out whole to be fried
like oysters or scrambled with eggs,
should be boiled until the bones drop
out. Remove all bones carefully ana
chop fine. adding salt, pepper, little
vinegar and a little of the stock from
the toiled feet, mix and put into molds
for souse cheese. The feet, boiled
very tender, can be eaten cold as souse,
or fried in batter as wanted. Inc
liver. heart, lights, two of each with
face is the proportion, cooked and run
through the sausage grinder with
onion. cloves, pepper and salt to taste
makes liver pudding, and can be kept
BY stufffng tightly in the nicely clean
ed maws, the end sewed up tightly.
For use, open end, take out Wnat Is
wanted, heat we'll, and serve mounaeo
or dish garnished with parsley. lie
end of NAV securely.
The chine, that is the back Done' Is
generally broken into three pieces
The broad neck piece makes me
roast. and should be seasoned ana
Toured and cooked like roast OF DeeI'
with this difference, that, like all pork,
it must be we'll done. The middle
chine is best boiled with beans or
made into an imitation chicken pie.
The tail chine should be parbo1led,
then we'll seasoned and put IN the
baking-pan, with small sweet potatoes
that have been parboiled and skinned,
the whole basted with drippings until
a nice brown. The spare-rlbs, Wh1cn
should not be salted as they Will ap-
Sorb enough salt to keep in cold Wea-
ther by being laid on the salted chlne'
should have the bones cracked IN nm
ger lengths, and when used should pc
cut into convenient pieces, put on GRID
die and vovered closely until very ten
der then nicely Drowned. The nozel
bones, or little, short, grisly ribs, are
to broil. and a delicious dish can be
made bv saving the tenderloin from
the sausage meat, laying 1t Tor an
hour in French dressing, ana DrolillS'
Or dipping in egg and then cracker
crumbs and frying. Garnish Win
celery tips.
There is no part of the hog that can,
not be used. The blood, offal ana
bones can be fed to the poultry The
skin, scraps, etc., can be put IN the
soap kettle or ground up to mix with
chicken feed. The refuse OF the lara
press consists of the cracklin's where
Of the darkies make their famous
eracklin pones, in which you Will JOIN