Norwich bulletin., 1915-09-25
ouD-FAsHloNEo sEcipEs-co CON
~ cLUDEp.

Dear. Sisters Of the Social Corner:
The following recipes complete - my
Cider Apple sases-Take sweet cider
Just from the mill and boil down until
nearly as thick as mola&sess use .
brass kettle IN boiling cider. This win
need Swimming occasionally. Line old
fashioned brass kettle with the ingife
hnsks OF corn. cover the .bottoa thickly
fill about 'three-fourths full OF quarter
cd sweet apples golden sweets pre-
fsrred). I'LL kettle nearly fun OF boiled
crano and swing In fireplaces cook un-
til apples are tender. remove from
crane; when cold put In stone jar and
keep in cellar. To De eaten with
dinner. This 10 said to have medicinal
properties. aslitscontaias much iron
-HuIIsd coen-slx quarts hardyood
ashes. three gallons Of water. boil i've
minutes; one pint cold watey 10 settle
(strzin): six quarts shelfed corn: boil
in this liquid 30 minutes. stirring and
skimming zoceaaaonallY: then strain
corn and wash thorous hlYs- then pat In
pan OF cold water and rub 70 remove
water until tender atd two "a tablespoons
OF salt. stir often To be eaten with
milk 49, IS
New England 7eiIed pinnsr-At 10
O'Clock put on the big, old-fashioned
iron kettle. with plenty : OF boiling
water: put In one pound Of salt pork;
ham bone or piece OF ham: some use
pork and one chicken with about four
beets: At 1890. add one cabbage cut IN
two pieces. three carrots and hail OF .
big yellow turnfp cut In pieces al. II
o'clock put IN the potatoes and q good
to. be done q little after II O'Clock
Serve on q large platter. putting the
pork (sliced1 In the center. With ham
or chicken cut a7d PVT around H. cab
bag. a. each end as the he Other her S Ssse-
cut carrots lengehwise. mash the
| sauaxh: season with salt and butter
! And put on the platter. very lightly
| sprinkle the pork and Vegetables with
rcd pepper. The old-fashicned crook
nerk sduash IL preferred II II 10 obtain
able.
Ham ard Bacon - To 100 pounds
meat make the following brine: Eight
| pounds coarse salt. two Ponnds brown
! sugar. one quarter pound potash. two
ounces saltPster. four gailens water:
| beat. stir and skim until all Is diB-
| solved. when cold it can be poured
I oysr the. ham or bacon p 49, ~
! Bacon Is kept IN the brine about
three weeks dry one day and smoke:
with fine salt and ieft-one, day. then
| put In the brine Tor four weeks (if
hams are TO be kept some time. keep
IN brine six weeksl: dry. one day lapd
smoke. Corpcobs or hickory wood are
always used for smoking. ss- 49,
Ssusase4Ten pounds Of meat, three
| ounces eaft. one and one .Quartsr
| ounces pepper. ono sounceTEage. Aix
l thoroughly and put Into bags made out
| OF cotton cloth s~.-s - .---,f-.
sovss-The same, as fer sausage
addingscne cup Of vineyaf.
= From q quarter. OF O. pig one cannot
j only get meat Cor frying and rcaSting
but can have souse and E4nsagE tsev-
i eral pounds) becf9ee q han of ahonidel
j and ecme, bacon n pfppefiy cut rhii
n1Aizes 81 much cheaper than 10 buy o.
i the butcher. ;, - -.--..s !. 4. e 80
\, ErfIHeiai ceaes MHk-one pound
OF fsesh suet cut 4nfe suaH pieces
ne .suet 20 psrrofm Its functtons BOZ
4 In one quart Of cows min. aweefez
] With one-daErfef cafffce OF candy sugar