092 now TO MAKE THE FARM PAY. 



very simple way to cook salt codfish is to pick it up into small 

 ))icces nt niijht, and allow it to soak over night. In the morning 

 rinse with fresh water, ami set it over the lire just covered witli 

 coM water. Just before this water boils turn it off, and put milk 

 in its jilace. As soon as the milk is hot stir into it wheat flour, 

 or grated cracker and butter. When these have boiled a few min- 

 utes stir in beaten 'eggs, from one to six, according to the amount 

 of fish. 



To Make a Chowder. — Lay four or five slices of salt pork in 

 the bottom of the pot ; let it cook slow that it may not burn ; 

 when done brown, take it out, and lay in fish cut iu lengthwise 

 slices, then a la^'er of crackers, sliced onions, and ver}'' thin sliced 

 potatoes, with some of the pork that Avas fried, and then a la3'er 

 of fish again, and so on. Strew a little salt and pepper over each 

 layer; over the whole pour a bowl full of flour and water well 

 stirred up, enougli to come up even with what 3'ou have in the pot. 

 A sliced lemon adds to the flavor, A few clams improve it. Let it 

 be so covered that the steam cannot escape. It must not be opened • 

 until cooked, to see if it is well seasoned. — Skilful Housewife. 



To Cook Oysters, take them from the liquor, add to the latter 

 if strong a little water, and season to your taste; or milk may be 

 "added instead of water. Bring this broth to a brisk boil, and then 

 add the oysters, letting the whole boil two or three minutes longer. 



Scalloped Oysters Take a quart of oysters, separate them 



from the liquor, and crush a pound of ci'ackers. Put a layer of 

 crackers on the bottom of a dish, tlien a layer of oysters, and so 

 on, seasoning each layer with salt, butter, and lemon juice. Pour 

 the oyster liquor over the whole, and bake forty-five minutes. 



Kmckerhockeii Pickle, for Beef, Hams, etc. — Take six gallons 

 of water, nine pounds of salt, three pounds of coarse brown sugar, 

 one quart of molasses, three ounces of saltpetre, and one of 

 pearlash ; mix and boil the whole well, taking care to skim off all 

 the impurities which rise to the surface. This constitutes the 

 |tickle. When the meat is cut, it should be slightly rubbed with 

 fine salt and suffered to lie a day or two, that the salt may extract 

 the blo(jd; it may then be packed tight in a cask, and the pickle 

 having become cold, may be turned upon and should cover the 

 meat. A follower, to fit the inside of the cask, should be laid on, 

 and a weight put on it in order to keep the meat at all times 

 covered with pickle. In the spring the pickle must be turned off, 

 boiled with some additional salt and molasses, skimmed, and when 

 cold returned to the cask. 



Corned Beef— Put the beef into cold water for twentv-four 

 hours, to draw off the blood. Let it drain well before putting it 

 into the brine. Take one gallon of salt to eigjit gallons of water, 

 one-half a pound of saltpetre, a quart of molasses, a pint of sugar 

 and one or two pods of red pepper. Boil and skim it, and wher 



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