If it is to last a month or two, use six
pounds of salt. If you wish to keep it through the summer, use nine
pounds of salt. Boil all together; skim and let cool. Put meat in
the vessel in which it is to stand; pour the pickle over the meat
until it is covered. Once in two months, boil and skim the pickle and
throw in two or three ounces of sugar, and one-half pound of salt. In
very hot weather rub meat well with salt; let it stand a few hours
before putting into the brine. This draws the blood out.
TO CURE BEEF. MRS. S. A. POWERS.
FOR FIFTY POUNDS.--Saltpetre, one ounce; sugar, one and three-fourths
pounds; coarse salt, three and one-half pounds; water, two gallons;
boil together; let cool; pour over meat. Keep the meat under the
brine.
VEGETABLES.
"Cheerful cooks make every dish a feast."
--MASSINGER.
Always have the water boiling when you put your vegetables in, and
keep it constantly boiling until they are done. Cook each kind by
itself when convenient. All vegetables should be well seasoned.
BEETS.
Boil the beets in salted water until tender. When cold, skin; cut in
thin slices, and dress with white pepper, salt, oil, or butter, and
vinegar; or pour over them a French dressing, and toss with a silver
fork until every piece is coated with the dressing.
STRING BEANS, WITH ACID DRESSING. MRS. W.
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