Buckeye cookery

After Prepare it according to directions in "How to cut and cure meats,"” place in a stone jar in layers, seasoning every Jayer with pepper and salt, and pour over boiling vinegar, in which, if desired, a few whole cloves, a sprinkle of mace, and a stick of cinnamon have been boiled; or cover with the jelly or liquor in which the tripe was boiled. When wanted for table, take out of jar, scrape off the liquid, and either broil, fricassee, fry in butter, or fry plain.— Mrs. Eliza T. Carson, Mt. Pleasant Farm. TOAD-IN-THE-HOLE. Mix one pint flour and one egg with milk enough to make a batter (like that for batter-cakes), and a little salt; grease dish well with butter, put in lamb chops, add a little water with pepper — | ae Bene SES over it, and bake for one hour. ; e . ft DOO! ae LEDS LG SSS a ee BortED Mutton witH CAPER SAUCE. _ Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it If it is to be rare, cook about two hours; if well done, three hours or longer, according to size. Boil a pint of milk; thicken with flour well blended, add butter, salt, pepper and two table-spoons of capers, or mint sauce if preferred.—Mrs. E. L. F. Lamb Stewed wiTH PEASE. Cut the neck or breast in pieces, put it in a stew-pan with some salt pork sliced thin, and enough water to cover it; cover close and let stew until the meat is tender, then skim free from scum, add a. quart of green pease shelled, and more hot water, if necessary ; cover till the pease are done tender, then add a bit of butter rolled in flour, and pepper to taste; let simmer for a few minutes and serve. | Mutton Cuops. Season with salt and pepper, put in skillet, cover closely, and fry five minutes, turning over once; dip each chop in beaten egg, then in cracker or bread-crumbs, and fry till tender or nicely browned on each side; or put in oven in a dripping-pan, with a little water, salt and pepper; baste frequently and bake until brown. To broil lamb chops, trim neatly, broil over a clear fire, season with pepper and salt, and serve with green pease. : Lea or Murron A LA VENISON. Remove all rough fat from a leg of mutton, lay in a deep earthen dish, and rub into the meat very thoroughly the following mixture: One table-spoon salt, one each of celery, salt, brown sugar, black pepper, made mustard, allspice, and sweet herbs mixed and powdered. After these have been rubbed into all parts of meat, pour over it slowly a tea-cup good vinegar, cover tightly and set in a cool place for four or five days, turning it, and basting it with liquid three or four times a day. To cook, leave in a clean _ kettle a quart boiling water, have in kettle an inverted tin-pan or rack made for the purpose; on it lay ham just as taken out of pickle; cover kettle tightly, and stew for four hours.. Do not allow water to touch the meat. Add a tea-cup of hot water to the pickle, ee & oe o . + ui pant seer dt] teh mh, Pie sy am my weit \ z oe ‘ SAN ay Toda pe a aaa Bane vit eee Sa MEATS. it. When ready to serve, thicken the liquid, strain through a fine strainer, and add a relish of currant jelly. and baste the ham liquid in the kettle; serve the meat with : we =SséF'ocs. Frogs may be broilea, or made into a fricassee seasoned with | : tomato catsup. The hind legs alone are eaten, and are a great a delicacy. see ery ee | ‘ FRI ATELLI. ne ae Chop raw fresh pork very fine, add a little salt, plenty of pepper, = and two small onions chopped fine, half as much bread as there is meat, soaked until soft, two eggs; mix well together, make into oblong patties, and fry like oysters. These are nice for breakfast; and if used for dinner, serve with sliced lemon.—Mrs. W. F. Wilcox. ue Bonep Ham.