412 DR- CHASE'S RECIPES. 



Remarks.— ^h\s writer is certainly correct in the idea "that there is n» 

 good reason why farmers and their families should eat so much salt pork," for 

 it is destructive to good health, besides it is not so palatable and pleasant as to 

 have it fresh, at least once daily, and as much oftener as they will take this 

 little additional labor of putting up. The pieces should be cut of a uniform 

 thickness, and also cut to fit the jar as nearly as possible, small pieces being cut 

 to fill each layer nicely, to keep it level ; and no more salt and pepper put on 

 than would be required for present eating. A heaping teaspoonf ul of powdered 

 saltpeter will be enough for 1 pt. of salt. This writer does not give his propor- 

 tions. Of course, a brine is formed by the juices of the meat, salt, saltpeter, 

 pepper, etc. 



To show you that this writer is not alone in this plan of keeping meat, I 

 will give an item from another, who says: 



Beefsteaks — To Keep Fresh a Long Time. — "Have the steaks 

 cut about the usual thickness. Mix together some salt, sugar and some finely- 

 powdered saltpeter. In an earthen jar lay a steak, and sprinkle it with the 

 mixture; put on another, and sprinkle the same as before, and over all turn 

 a plate with a heavy weight on it. This will form a brine of its own, 

 and the meat will keep sweet in this way a long time. You can take it out 

 and broil in the usual way. This is a very good receipt for people who live 

 away from cities. Do not let it freeze." 



Remarks.— Re says: " Do not let it freeze." Of course, anybody ought to 

 know that this would keep steaks fresh in cold, freezing weather; but it will 

 doit, too, in warm weather. He does not give the proportions; put on only 

 as much seasoning as if just going to cook it for the table; say, for each 

 pound of steak 1 tea.spoonful each of salt and sugar, with 1 teaspoonful of 

 saltpeter and black pepper to each 4 or 5 lbs. of steak, on the principle of one 

 of the plans of seasoning sausage below; for me, if 1 teaspoonful of summer- 

 savory was also put in for each 4 lbs. of steak, so much the better. 



To Keep Hams After Being Smoked.— After Hams are smoked, 

 and ready to be put away, a writer in the Toledo Blade says: 



" Fir.st fill a large kettle or boiler full of water and let it come to a boil, 

 then dip your hams in and let them remain three minutes, then remove to a 

 board or table and cover them with a thick paste made of flour, water and 

 cayenne pepper. Have the paste red with the pepper. Let them lay in the sim 

 until dry. Then put in paper sacks and tie closely, and hang in a dark place. 

 This will keep them nice the year round if they are put up before fly time. 

 This is a tried recipe and can be relied on. " 



Remarks.— Hhexe is no doubt of the reliability of this plan; for the sim- 

 ple wrapping of hams in brown paper, then tieing up in flour-sacks, will secure 

 them against flies, bugs, etc. ; still, the above additional labor will certainly give 

 a positiveness that no fly nor bug can pierce this peppery paste. I would put 

 that on, even if I did not dip them in the boiling water. But the dipping 

 makes, as it were, an oily case, or cover, of the outer surface, which, with tho 

 paste. Is really an air-tight protector, as much as if put into an air-tight ca». 



