221 
December, 1890. 
/o WCHRRD 
f! AND 
% 
GARDEN 
V A Delicious Stew. 
Cut a pound and a half of beef, (any 
cheap part), into pieces about an inch square. 
Season with salt and pepper, and add two 
tablespoonfuls of flour. Place the fat from 
the meat in the stew-pan and when it 
begins to fry, add one onion, a small carrot, 
a small turnip, and three stalks of celery, 
all cut in fine pieces. Fry for a few min- 
utes, stirring all the time; then add the 
meat, and fry a few minutes longer. Add 
three pints of boiling water, take out every 
bit of fat, cover, and place where it will 
just simmer for two hours. Then add two 
potatoes, cut in small pieces, and a cup of 
cold water, in which two tablespoonfuls of 
flour have been rubbed smooth. Cook three 
quarters of an hour longer. 
An English Christmas Plum Pudding. 
^ Ingredients : Two pounds currants, two 
pounds raisins, twelve eggs, one pound 
stale bread crumbs, three-quarters of a 
pound of flour, one and a half pounds of 
suet, one cup of Porto Rica molasses, three- 
quarters pound of mixed peel, the pulp of 
three large roasted apples, one ounce of 
blanched almonds, one nutmeg, a teaspoon- 
ful each of ground cinnamon and cloves, 
one quart of milk, two wineglassfuls of 
brandy. 
Stone and cut the raisins in half but do 
not chop them; wash, pick and dry the cur- 
rants and mince the suet finely; cut the 
candied peel in thin slices, and grate down 
the bread into crumbs. Mix all the dry in- 
gredients well together; mcisten the mix- 
ture with the eggs, w hicli should be well 
beaten, add the milk and then the brandy; 
stir w 7 ell that everything may be very thor- 
oughly blended, and press the pudding into 
a buttered mould; tie it down tigbt’y with 
a floured cloth and boil for six or eight 
hours. In the absence of a mould the pud- 
. ding may be boiled in a stout muslin cloth, 
well floured. — S. Bayliss. 
Howto Cure Meat. 
To corn beef for family use first rub the 
pieces of meat all over with fine salt and 
let them lie on a board for a day or two to 
extract the blood. Then wash them off 
and pack in a sweet, clean barrel, as closely 
as possible. Make a brine of the following 
for each hundred pounds of meat: nine 
pounds of salt, four pounds of brown sugar, 
bring to a boil and skim; add three ounces 
each of saltpetre and soda, and, when cool, 
pour over the meat in the barrel. Always 
have the brine cover the meat and, if ne- 
cessary, use a weight to keep the latter 
under. 
DRIED BEEF. 
Immerse the meat in the above pickle for 
three weeks, take out and stand in fresh 
water over night, then hang and dry. 
^ HAMS AND SHOE I.DERS. 
The above described brine may also be 
used for salting hams and shoulders prepar- 
atory to smoking. The meat should be 
well rubbed with fine salt and allowed to 
stand for twenty-four hours. Pack in a 
barrel and pour over them the brine, in 
which they should remain from five to six 
weeks. Take out, hang to dry for a few 
days, and smoke with maple, hickory or 
corn cobs. 
small sprays of laurel. Mistletoe should be 
hung from the lamp in the centre of the 
room, and some may be entwined over the 
door with holly. Letters for mottoes, etc., 
can be made from cardboard, but they 
CURING BACON. 
The folio wing is the mode of curing bacon 
in Wiltshire, England, where the bacon is 
noted for its excellent flavor and good 
keeping quality. The pig is cut down into 
two sides or “ flitches,” the backbone and 
ribs taken out and the hams cutoff, trimmed 
and rounded. The meat is sprinkled with 
salt and allowed to lie twenty-four hours. 
For each fifty pounds of meat mix one and 
a half pounds of coarse salt, one and a half 
pounds of bay salt, six ounces saltpetre 
pounded . one pound common salt. Lay one 
of the sides on a slanting table or board 
where the brine can run off, and rub plenty 
of the mixture well into it, then lay the 
second flitch upon the other and treat in the 
same way, finally the hams upon the top 
of all, well rubbed. Take care to lay the 
inside of the meat up and the skin side 
down and sprinkle plenty of the mixture 
over it. Let the meat remain there for a 
month, every other day changing its position 
by putting the top flitch to the bottom and 
adding fresh salt where needed. Then hang 
in the smoke of a wood fire for about ten 
days. In smoking all meat, care must be 
taken not to hang it too near the fire. 
HOME-MADE BOLOGNA SAUSAGES. 
Take equal quantities of bacon, fat and 
lean ; beef, veal, pork, and beef suet; chop 
them small, season with pepper, salt, etc., 
sweet herbs, and sage rubbed fine. Have a 
well-washed intestine, fill, and prick it ; boil 
gently f<>r an hour, and lay on straw to dry. 
They may be smoked the same as hams. 

Christmas Decorations. 
A great many people attempt to decorate 
their houses at Christmas time, but for want 
of a few simple directions the result is not 
as effective as it might be. It is well to 
practice uniformity in decoration. Let us 
see what green-stuff is available: there is 
holly, laurel, arbor-vitae, fir, cedar and mis- 
tletoe. To these we may add cut ferns, 
pressed leaves and bright berries. We do not 
advise hemlock as it falls so quickly when 
dry and makes much litter, n r do we espe- 
cially admire the“bouquet green wreathing” 
furnished by the florists; far brighter, fresh- 
er, and mr re natural are the garlands made 
up by ourselves. Walls may be easily and 
pretiilv decorated with holly and laurel 
leaves tewn upon tape and arranged in any 
shape that pleases. Any unpapered wall 
may thus be covered, and the leaves in var- 
ious patterns at regular intervals will have 
a very pretty effect. If it be desired to 
frost the leaves, dip them in a solution of 
gum and sprinkle them lightly with pow - 
dered sugar. Wreaths and garlands may 
be made and twined round and round a 
pillar, or suspended on the walls, over the 
windows and in other places. For making 
up wreaths and garlands there is nothing 
better than cedar, cut small and mixed with 
should be used sparingly, if at all; those 
formed with the bright red berries of holly, 
bittersweet, etc., are the prettiest and most 
seasonable. Long rows of these berries may 
be threaded by the youngest members of 
the family, and if put round the clock-dials 
or festooned around the lamp shades, will 
have a pretty effect. Always guard against 
having the decorations too heavy and abun- 
dant; rather let them be light and graceful. 
French Polish for Boots and Shoes. 
Mix together two’pints of the best vine- 
gar and one pint of soft water; stir into it a 
quarter of a pound of glue, broken up, half 
a pound of logwood chips, a quarter of 
an ounce of finely powdered indigo, a 
quarter of an ounce of the best soft soap, 
and a quarter of an ounce of isinglass. Put 
the mixture over the fire, and let it boil for 
ten minutes or more. Then strain the 
liquid, and bottle and cork it; when cold it 
is fit for use. Apply with a clean sponge. 
Charcoal mixed with water and throw n 
into a sink will disinfect and deodorize it. 
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