162 THE FARMER'S AND 



WASHINGTON CAKE. 

 So called, because it was a favorite at the table of Gen. Washington. 



Take two pounds of flour, one quart of milk, with an 

 ounce of butter, heated together; put the milk and butter 

 into the flour when about lukewarm, add a cent's worth 

 of yeast, three eggs, and a tea-spoonful of salt ; place it 

 in pans over night, and bake it in the morning in a quick 

 oven for three-quarters of an hour. 



TO CURE HAMS IN A CHEAP MANNER. 



Lay your hams in tubs, if convenient, flesh side up ; 

 sprinkle salt on the fleshy part; let them drain twenty^ 

 four hours ; then rub off the salt, and lay them in a largf 

 tub. Then prepare a brine by dissolving one pound of 

 salt in one gallon of water, and to every six pounds of sal 

 three and a half ounces of saltpetre. Make a sufficieK 

 quantity to cover the hams. Boil the brine, taking off th* 

 scum, and while boiling-hot pour it over the hams. Let 

 them lie in the brine six weeks, then take them out, drain 

 them, and smoke them. 



Smoking hams is done as follows : Make a smoke with 

 corn-cobs, if you have them if not, with sound hard 

 wood, with damp saw-dust thrown over the fir'; to prevent 

 a blaze. Suspend your hams above this at a distance, to 

 receive the most of the smoke. When they are a good 

 brown color, which will be in about three weeks, they 

 are smoked sufficiently. 15 



They should then be dried. When dry, sew any kind 

 of cotton cloth over them, and whitewash the outside ; or 

 if you have plenty of ashes in a dry place, cover the 

 hams with paper, and bury them in ashes till wanted for 

 use. This preserves them from bugs, and it is thought 

 to improve their flavor. 



* To make Wtttphalia Ham*, *' Index, 



