An All-Western Conservation Cook Book;
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In our eReader you can find the full English version of the book. Read An All-Western Conservation Cook Book; Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book An All-Western Conservation Cook Book;
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sugar and pour over the hams till they are thorough- ly covered. Let them remain four weeks. Take out and hang up to dry at least a week before smoking.
Sweet Pickle for Hams, Etc.
For 100 lbs. meat use the following: 8 lbs. salt, 5 lbs. brown sugar, 2 oz.
soda, 1 oz. saltpeter, 4 gallons soft water. Mix all together and put in water, then scald, skimming as neces- sary, and pour over meat. Leave meat in pickle six weeks. — Mrs. O. C. At- wood, Benton Harbor, Mich.
Pigs' Head Cheese, My Own Rec...ipe.
Have the head split in two. Cut off and throw away the end of the nose, the jaw bone with teeth, and cut out eyes and brain. Cut off ears for convenience in cleaning. Singe the pieces carefully, and then wash and scrape and clean through four or five hot waters till perfectly clean, and put on to boil slowly. A beef '.ongue or heart added to it makes it nicer, as it is apt to be too fat for many. The pig's feet can also be added, if de- sired to increase the quantity, or if you wish less, the pig's cheeks (jowls) can be cut off and salted and smoked with the bacon and make very good smoked meat.
What to read after An All-Western Conservation Cook Book;?
You can find similar books in the "Read Also" column, or choose other free books by Chapel, Inie Gage, Mrs. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
sugar and pour over the hams till they are thorough- ly covered. Let them remain four weeks. Take out and hang up to dry at least a week before smoking.
Sweet Pickle for Hams, Etc.
For 100 lbs. meat use the following: 8 lbs. salt, 5 lbs. brown sugar, 2 oz.
soda, 1 oz. saltpeter, 4 gallons soft water. Mix all together and put in water, then scald, skimming as neces- sary, and pour over meat. Leave meat in pickle six weeks. — Mrs. O. C. At- wood, Benton Harbor, Mich.
Pigs' Head Cheese, My Own Rec...ipe.
Have the head split in two. Cut off and throw away the end of the nose, the jaw bone with teeth, and cut out eyes and brain. Cut off ears for convenience in cleaning. Singe the pieces carefully, and then wash and scrape and clean through four or five hot waters till perfectly clean, and put on to boil slowly. A beef '.ongue or heart added to it makes it nicer, as it is apt to be too fat for many. The pig's feet can also be added, if de- sired to increase the quantity, or if you wish less, the pig's cheeks (jowls) can be cut off and salted and smoked with the bacon and make very good smoked meat.
What to read after An All-Western Conservation Cook Book;?
You can find similar books in the "Read Also" column, or choose other free books by Chapel, Inie Gage, Mrs. [from Old Catalog] to read onlineMoreLess
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