The Washington herald., 1912-01-10
EASY TO CORN MEATAT HOME

The method of keeping meats during
the year round is known to the majority
OF farmers wives, bat is a mystery to
the average city and village housekeeper.
With a reliable pickle at hand, a good
sized piece of meat may be bought ad-
vantageously and corned, after cutting
of a portion TO be used for boiling.
roasting, or serving in other ways in its
fresh state.
Home-corned meat Is always preferred
TO that purchased already cured; little
labor is necessary, and the only utensil
required is a crock or large baking bowl
in which to place the meat during the
process. Often in the larger cities the
marketmen will have runs on meats at
several cents lower than other days. The
housekeeper may take advantage Of this
opportunity TO secure piece from which
she can take a slice for broiling, a little
for hash or hamburger steak. and then
corn the remainder thereby securing sew
eral meals from a good piece of meat for
snSll cost. The rump is usually sold for
6%hing. as e contains more solid meat
than the thin flank or cIod pieces, which
are stringy and have excess of fat. The
round. or bUttOck, makes the most eco
nomical corned pieces, as only one small
bone will be included, the rest being solid
meat. Veal and mutton are also excel
lent when corned.
Beefs tongue and fresh ham are ex-
ceedingly good when corned, and some
farmers noted for their smoked ham al
ways corn them before putting them in
the smokehouse.
How the Pickle Is Made.
pickle for corning meat in small
quantities IS made of four pounds Of
coarse salt. six quarts Of water, two
pounds of brown sugar, half a pound of
Saltpeter. and two ounces of ground all
spice. Stir until the salt and sugar are
dissolved: then boil and skim. letting
the mixture-b become cold before pouring
it over the meat. Turn the meat in the
pickle every other day for a week, which
win give it a good color and flavor. Dur
ing the summer this pickle may be boil
ed over, with the addition of a cupful
each of salt and sugar and quart Of
water, when 1t will keep sweet. A plate
or clean fiat stone must be used to keep
the meat beneath the pickle
A large beefs tongue will have to be
kept in the pickle for fourteen days be-
fore it is considered ready to cook. To
prepare It for the table drain the tongue
free from the brine: then cook. in cold
water overnight. Next morning place
The tongue in enough cold water to cover
II and set the Kettle over the FIRE to come
slowly to the boiling point: then drain
of this water and cover the tongue with
more cold water, boiling slowly for three
Or four hours, according to the size
When the. tongue Is tender, drain II from
the liquor and remove the skin while 1t
IS hot. The tongue may be served hot
with { tomato, horseradish, or mustard
sauce, or IT may be cut into thin slices
and served cold.
Preparing TrIpe.
When the tripe is fresh. make medium
brine Of salt and water. and lay it in
this for three days. changing the brine
every day. At the end Of this time
remove the tripe, cut it into strips. and
lay in buttermilk for a few hours TO
whiten; then rinse in clean water and
boil slowly until Il is Sender. when it is
ready to- cook or put into a vinegar
pickle.
Fresh tripe may be broiled or stewed,
and the picked variety is also liked
either OF these ways By many people
A delicious pickle made from the tripe
is prepared as follows Cut the boiled
fresh tripe into large square pieces. Sew
these pieces into pockets" using white
twine and sewing on the smooth side OF
the strips; thea carefully turn each
pocket rough side out, and MI with
pieces Of beef, veal and fresh pork
that have been put through the meat
grinder, using the coarse wheel, las the
meat does not want 70 be as hne AZ