Dora's cook book

MUTTON PIE AND TOMATOES. Spread the bottom of a baking-dish with bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin slices, and tomatoes, peeled and sliced ; season each layer with pepper, salt, and bits of butter. The last layer: should be of tomatoes spread with bread-crumbs. Bake three-quarters of an hour and serve immediately. CORNED BEEF PICKLE. Ten pounds salt, three pounds sugar, one-fourth pound ginger, one-half pound passt saltpetre, one ounce cayenne pepper, nine gallons water. PICKLE FOR BUTTER. Three gallons of water, one pound of salt; or enough to float an egg, one-half pound of sugar, two ounces of salt- “petre. CURING HAMS. Rub salt all over them as soon as cut and laid ona table, the next day brush it off and pack ina cask. Put on a pickle made as follows :—One quart salt to one gallon of water ; to six gallons water, half gallon molassesand three ounces saltpetre. Let the hams remain six or eight weeks according to size. Smoke to suit and pack away in salt in a cask, and put in a cool, dry place. PRESERVED BEEF. To one hundred pounds beef take six pounds salt, two ounces saltpetre, two tablespoons soda, two pounds sugar, four gallons water; mix well together ; sprinkle the bottom of the barrel with salt; put in the beef with very little salt between each layer; pour over the brine and put on a weight to keep all well covered. SALTING PORK. Cover the bottom of a barrel with salt an inch deep; . put down one layer of pork and cover that with salt half an inch deep; continue this until all your pork is disposed of ; then cover the whole with strong brine; pack as tight as possible, the rind side down or next to the barrel; keep the pork always under the brine by using an inner cover and clean stones. Should any scum arise, pour off the brine, scald it, and add more salt. MEATS WITH THEIR ACCOMPANIMENTS. With roast beef, grated horse-radish. Roast mutton, currant jelly. Roast veal, tomato sauce. Roast lamb, mint sauce. Roast pork, apple sauce. Boiled mutton, caper sauce. Roast turkey, cranberry sauce. Roast goose, apple sauce. Boiled turkey, oyster sauce, . Compote of pigeons, mushroom sauce. Venison or wild ducks, black currant jelly. Fresh salmon, green peas, “cream sauce.” Broiled shad, boiled rice and salad. Broiled fresh mackerel, stewed gooseberries. Boiled chicken, bread sauce. J POULTRY AND’ GAME POULTRY | Select young fowls, plump, white, and not overfed. If their legs are smooth, and the cartilage soft at the end of the breast-bone, they are young. For boiling, white legged ones are preferred, as the meat is whiter; but for roasting, the darker legged varieties are thought to be more juicy. Young cock turkeys may be known by their short spurs and black legs; if the spurs are long and the legs rough, they are old; if the eyes are dull and the feet dry, the bird has been killed a long time. They should never be dressed the same day they are killed; if the weather will admit it they should hang from three to seven days before picking, as this will greatly improve their flavor and quality. CHICKEN AND HAM. Draw, wash, and stuff a pair of young fowls. Cut enough large, thick slices of cold boiled ham to envelop these entirely, wrapping them up carefully, and winding a string about all, to prevent the ham from falling off, put into your dripping-pan, with a little water to prevent scorching ; dashing it over the meat lest it should dry and shrink. Invert a tin pail over all, and bake slowly