The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1915-11-05

sary, as much stirring causes it to
sugar.
Sugar Curing Meat.
The ingredients are: One pound
of black pepper, one-half pound OF
saltpeter, two pounds of brown sugar
and six quarts of salt. Mix salt,
sugar and pepper thoroughly. Dis
solve saltpeter, after pulverizing it,
in a pint of boiling water. Pour this
on the first mixture and mix until
damp. Rub the meat well with this
preparation and then lay on a stating
board, shank down, being very careful
that the pieces do not touch each
other. Then darken the room and
let the meat lay for two weeks. At
that time it will be ready to be hung
up and smoked. This recipe will
make enough for five hundred pounds
of meat.
Putting Away Smoked Sausage.
Prick smoked sausage with a fork
and put on to boil in a deep kettle
and cover with cold water. Skim
we'll before it boils. Let boil several
minutes, tagging frequently to let
out the air. Put the sausage into
crooks or jars and boil the liquor un-
til it forms good strong broth, salt
more if necessary, and pour over the
sausage. Be sure the sausage is we'll
covered. Place where it is to remain
until used before it cools as the lard
should cover the sausage and moving
it will break the cover of lard and let
in the air causing the sausage to spoil
II it is not we'll covered with lard of
its own, melt lard and pour over it.
When warming up for use, add some
liquor and lard to the sausage and
cook few minutes before frying and
it will taste like fresh sausage.
Favorite Recipe for Dried-Down
Sausage.
Fill gallon cricks with sausage,
packing down we'll Place in an oven
moderately warm, and cook slowly
about FIVE hours. Try to cook slowly
and do not let burn but allow it to
brown nicely on top. The lard should
fry out all around the sausage. Take
from the oven and place a weight on
top of the sausage After the sausage
has settled and before the lard cools,
remove the weight If the lard does
not completely cover the sausage,
melt more and pour on 1t. This can
be kept over summer if kept in a
cool place that will not mold
Sausage put away in this manner
is certainly delicious, either hot or
cold. Served cold it forms a delight
full luncheon dish or it may be cut in
slices, and rolled in -four and friend a
beautiful brown and served at once.
Canned Spareribs.
Cut in pieces small enough to can
Cook as for table use, only do not al
low them to cook more tender than
just enough to pierce with fork. Salt
to taste while cooking. Take out the
ribs and cook until it forms a rich
strong broth, sailing a little more
Now put the meat back into the broth
and let it get boiling hot. Can in hot
! jars at once. Put a few ribs into a
\ jar, press down closely, pour on lit.
tie of the liquid, then another layer oil
meat and continue until the jar is
full. Be very careful to allow no all
spaces and to have plenty of broth al
the top of the can. Seal while whoi
and remove to a shelf in a dark COO
place where it is to be kept as quickly
as possible.
Hickory Nut CarameYs.
Put into a preserving kettle at one
time, two cupfuls of granulated sugar
one and one-third cupfuls of glucose
and one cupful of sweet cream. Bot
until it forms a soft ball stirring