292 



CURING AND STORING. 



warm the meat enough so that you can 

 mix it well with the hands; then pack in 

 jars. When needed make up in small 

 cakes and fry with a little butter, or sim- 

 ply alone. But they must not be covered 

 alone, or they will fall to pieces. Some 

 like a little cinnamon added. Keep 

 where it is cool but not damp. 



SUET, To Keep.— Suet may be kept a 

 year, thus : Choose the firmest and most 

 free from skin or veins, remove all traces 

 of these, put the suet in the saucepan 

 at some distance from the fire, and let it 

 melt gradually ; when melted, pour it into 

 a pan of cold spring water ; when hard, 

 wipe it dry, fold it in white paper, put it 

 in a linen bag, and keep it in a cool, dry 

 place; when used, it must be scraped, 

 and it will make an excellent crust with 

 or without butter. 



TOMATOES, Canning.— The most thor- 

 ough and reliable mode of canning to- 

 matoes is as follows: They are just suffi- 

 ciently steamed, not cooked, to scald or 

 loosen the skin, and are then poured up- 

 on tables and the skin removed, care be- 

 ing taken to preserve the tomato in as 

 solid a state as possible. After being 

 peeled, they are placed in large pans, 

 with false bottoms perforated with holes, 

 so as to strain off the liquid that ema- 

 nates from them. From these pans they 

 are carefully placed by hand into the 

 cans, which are filled as solidly as possi- 

 ble — in other words, all are put in that 

 the cans will hold. They are then put 

 through the usual process and hermeti- 

 cally sealed. The cans, when opened 

 for use, present the tomato not only like 

 the natural vegetable in taste and color, 

 but also in appearance; and moreover, 

 when thus sealed, they are warranted to 

 keep in any climate, and when opened, 

 will taste as naturally as when just 

 plucked from the vine. 



TALLOW, To Clarify.— Dissolve one 

 pound of alum in one quart of water, 

 add to this 100 pounds of tallow in a 

 jacket kettle (a kettle set in a larger one, 

 and the intervening space filled with wa- 

 ter; this prevents burning the tallow.) 

 Boil three-quarters of an hour and skim. 

 Then add one pound of salt dissolved 

 in a quart of water. Boil and skim. 

 When well clarified the tallow should be 

 nearly the color of water. 



TALLOW, To Harden.— We have used 



the following mixture with success : To- 

 one pound of tallow take one-fourth of 

 a pound common rosin; melt them to- 

 gether, and mold them the usual way. 

 This will give a candle of superior light- 

 ing power, and as. hard as a wax can- 

 dle ; a vast improvement upon the com- 

 mon tallow candle, in all respects except, 

 color. 



TOMATO CATSUP. — Take perfectly- 

 ripe tomatoes y 2 bushel ; wash them clean 

 and break to pieces ; then put over the: 

 fire and let them come to a boil, and 

 remove from the fire; when they are 

 sufficiently cool to allow your hands in 

 them, rub through a wire sieve; and to 

 what goes through, add salt 2 tea-cups ;. 

 allspice and cloves, of each, ground, 1 

 tea-cup; best vinegar 1 quart. Put on 

 to the fire again and cook one hour,, 

 stirring with great care to avoid burning.. 

 Bottle and seal for use. If too thick 

 when used, put in a little vinegar. If 

 they were very juicy they may need boil- 

 ing over an hour. 



VEGETABLES, Keeping.— Sink a bar- 

 rel two-thirds of its depth into the 

 ground (a box or cask will answer a 

 better purpose); heap the earth around 

 the part projecting out of the ground, 

 with a slope on all sides ; place the vege- 

 tables that you desire to keep in the: 

 vessel ; cover the top with a water tight 

 cover; and when winter sets in, throw an 

 armful of straw, hay, or something of 

 that sort, on the barrel. If the bottom is 

 out of the cask or barrel, it will be better. 

 Cabbages, celery, and other vegetables,, 

 will keep in this way as fresh as when 

 taken from the ground. The celery should 

 stand nearly perpendicular, celery and 

 earth alternating. Freedom from frost,, 

 ease of access, and especially freshness, 

 and freedom from rot, are the advantages 

 claimed. 



YEAST, To Keep. — Ordinary beer 

 yeast may be kept fresh and fit for use for 

 several months; by placing it in a close 

 canvas bag, and gently squeezing out the 

 moisture in a screw press, the remaining 

 matter becomes as stiff as clay, in which 

 state it must be preserved in close vessels. 



YEAST CAKES, or Preserved Yeast. 

 Put a large handful of hops into two 

 quarts of boiling water. Boil three large 

 potatoes until they are tender. Mash 

 them and add them to two pounds of 



