DOMESTIC ECON'OMY AND FAMILY RECIPES. 693 



perfectly cold, pour it over the beef. If the weather is warm, add 

 one quart of salt to the above. If the pickle sours, pour it olf, 

 boil, let it cool, and pour over the meat again. Keep the meat 

 under the brine by weiuhts. 



To Keep Meat Fresh. — Simply immerse it in buttermilk. This 

 will keep it for several days, when the milk should be changed, and 

 fresh milk substituted. In this way beef, veal, etc., can be kept for 

 several weeks, and it will be as sweet and fresh at the end of that 

 time as when first put in. Our butcher furnished us with the receipt. 

 The whole neighborhood is now saving its meat in this way. It is 

 equall}'' eflicacious in the hottest weather. — F. G., in Rural World. 



To Keep Meat Fresh. — The following i^lan is recommended : 

 Cut the meat in slices, pack in a jar in layers, sprinkle with salt 

 and pepper, just enough to make it palatable. Place on the top a 

 thick paper or cloth, with salt half an incli thick. Keep this on all 

 the while. Meat, it is said, can be kept three weeks in the summer 

 in this way, and the last will be as good as the first. 



To Make Tough Beef Tender. — To those who hare worn 

 down their teeth masticating poor, tough beef, we will say that 

 carbonate of soda will be found a remedy for the evil. Cut the 

 steaks the da}- before using into slices about two inches tnick, rab 

 over them a small quantity of soda, wash the next morning, cut 

 into suitable thicknesses, and cook to notion. The same process 

 will answer for fowls, legs of mutton, etc. 



To Preserve Eggs. — You have only to rub them in lard while 

 fresh, making sure that every portion of the surface has been 

 smeared. This closes the pores of the shell and excludes the air. 

 Eggs will keep all winter if served in this way. 



Preserving Sweet Corn. — Boil the green ears a minute oi two, 

 just to harden the milk, then cut from the cob and spread on a 

 cloth in the sun for two days, taking it in at night ; it will then 

 keep an3'where. When cooked, it is better to soak it a few hours, 

 and boil in the same water. In cold weather all that is wanted 

 for a week or two may be wet. It cooks quicker and tastes better. 

 A little milk and flour boiled in it is almost as good as cream. 



Cooking Vegetables. — The potato should be steamed rather 

 than boiled. If new and tender brush olf the skin with a stitf 

 brush; if old scrape it off with a knife; put them into a strainer 

 over a kettle of boiling water. The water must keep a steady boiling 

 for twent}"^ minutes and upwards, until the potatoes are steamed 

 through. If the practice of boiling is still continued, let the 

 potatoes stand a few minutes after turning off the water with a 

 cloth over the top of the kettle. Xever put a tight cover over the 

 potatoes to keep them warm ; it condenses the steam in them and 

 makes them soggy. 



Potatoes for Bre.\kfast. — Take the mashed i)otatnes loft from 

 I dinner the day before, mix them smooth with a little hot milk and 



