1870. 



NEW ENGLAND FAEMER. 



203 



cooked ; also from the gravy of turkey or other 

 fowl, whether roasted or boiled. 



Tough pieces of beef may be stuffed and stewed 

 and thus form a very savory dish. Cut incisions 

 in the meat, and then take slices of salt pork and 

 cut them into pieces the size of dice ; season the 

 pork by mixing with it pulverized sage and pepper, 

 and fill the incisions with this, and sew or skewer 

 them together. Set it to boll in cold water— a 

 pint for every pound,— or till the meat is ready to 

 fall apart. Thicken the gravy as for roast meat, 

 and pour over the beef in a deep dish, and serve 

 hot, wiih baked potatoes. A heart, or meat from 

 the upper part of a shin, is very nice cooked thus. 

 Corned beef should be put to boil in very warm 

 — but not scalding water,— then the juices are re- 

 tained in the meat. It should be boiled slowly — it 

 will be tou.h if boiled fast,— allow half an hour for 

 boiling each pound. If it is to be eaten cold, after 

 it is boiled tie it with tape, or strips of cloth, wound 

 around it as tightly as possible, and place it be- 

 tween two dishes beneath a heavy weight — a flat- 

 iron will answer— till it is needed. It will then be 

 as nice as tongue. 



A beef's tongue that has been salted long needs 

 eoaking six hours. If but slightly salted it may be 

 boiled directly from the brine ; — there is no danger 

 of boiling it too much — give it six hours, at least. 

 A ham, if very large, should be boiled five or six 

 hours. It is very nice boiled two or three hours 

 and then baked the same length of time. Remove 

 the rind before baking it, and sift over it pounded 

 crackers or dried bread, or dredge it well with 

 flour. It should be baked in a moderate oven. 



A calf's head should be set to boil in cold water 

 with a spoonful of salt, the liver and the heart to 

 accompany it. Skim the liquor till no froth rises. 

 Boil it till the flesh is loosened from the bones. 

 The brains should be taken out when the head is 

 soaked, washed and soaked by themselves and 

 boiled — tied in a cloth — ten or fifteen minutes. 

 Skin ar.d trim the tongue, and remove the bones of 

 the head. Take part of the heart and liver, also of 

 the head meat, and the brains, and chop fine ; boil 

 two eggs till they are hard and chop those and 

 mix. Add to this half as much of stale bread 

 crumbed. Season with butter, pepper, salt, and 

 gage ; and stew with a little of the liquor in which 

 it was boiled ; and serve this hash in sauce fur the 

 meat. Make soup of the liquor. The next day 

 chop all ihat is left and make into hash the same. 

 It is so much trouble to clean and cook tripe that 

 it is usually boikd before it is sold by the butch- 

 ers. The best way to prepare it then for the table 

 is to steam it, adding a little salt, butter and pep- 

 per. Cut int 1 pieces three inches square and dipped 

 into batter made of a beaten egg and a little flour 

 and then fried in butter or salt pork fat, it makes a 

 rather more handsome dish— but is less digestible ; 

 — or it may be fried without batter. 



The best way to cook a hog's head is to boil it, 

 with the feet, and make all into brawn, or cheese, 



as it is called. The head should be cut open, the 

 nostrils cut off, and the eyes taken out. Then scrape 

 and wash it well, — particularly the ears, — and cut 

 these off before boiling. Boil it till the meat will 

 fall from the bones ; then chip it — not very fine — 

 season it with salt, pepper, and sage, put it in a 

 deep dish to cool, and cut in slices to fry, or eat 

 it cold. Some persons thicken the liquor in which 

 the head and feet are boiled with Indian meal — 

 three tablespoonfuls fo a gallon — scald it well, and 

 then mix the chopped meat with it. — Pigs' feet 

 scraped and soaked till perfectly clean, then corned 

 slightly, and boiled, and then pickled a week in 

 spiced vinegar, are much relished by some. 



All housekeepers know that there are frequent- 

 ly remnants and bits of cooked meat — left from 

 corned beef or mutton, or taken from soups and 

 stews and broths, — which are not presentable at 

 meals in their fragmentary state, and so they con- 

 vert them into hash. This hash is too often so 

 carelessly prepared as to be reluctantly eaten, if 

 not absolutely detested ; but it may be made a very 

 enjoyable dish. The best way to make it is to boil 

 the meat anew, and to chop it when cold as fine as 

 if it were sausage meat. Then add to it half its 

 measure of potatoes — chopped equally as tine — sea- 

 son it with salt, pepper and pulverized sage ; and 

 fry it either in small cakes moulded with cold wa- 

 ter, or in one large cake that covers the bottom of 

 the frying pan ; — a little water must be added to 

 mix the ingredients well, and it should be fried in 

 just fat enough to allow it to be easily moved. 

 Brown the cakes nicely on both sides, and if some- 

 thing extra is desired, stale bread crumbed tine 

 may be substituted either partially or entirely for 

 the potato. Made and cooked thus it is a very ap- 

 petizing dish. 



For the New England Farmer, 

 DOMESTIC RECEIPTS. 

 Potato Biscuit. 



Boil two common sized potatoes with those you 

 cook for dinner. Peel and mash very smooth and 

 fine, add one quart of flour and a Utile salt to the 

 hot potatoes, half a cup of goodytast, mix with 

 milk-warm water and set in a pretty warm place. 

 About an hour before tea time, mould up into bis- 

 cuit, put into a taking pan and set on the stove 

 hearth. When they begin to rise well, put into a 

 quick oven and bake to a delicate brown. They 

 will be found light, sweet and moist. 

 Kaw Potato Yeast. 



Grate three large raw potatoes on a coarse grater, 

 pour into the mass of pulp enough boiling water to 

 make a clear thick starch ; add one-half cup of 

 sugar, one-quarter cup of salt. When lukewarm 

 add one cup of yt-ast. Keep warm until it ris.es. 

 One-half cup of this yeast will rise three large 

 loaves of bread. By boiling a handful of hops ia 

 the water you pour over the potatoes, this yeast 

 will keep two months in hot weather. 8. b. s. 



