Farm and home cook book and housekeeper's assistant

The round makes the best dried beef. For every 20 lbs beef, use 1 pt salt, 1 teasp saltpeter, and ^ lb sugar. Mix wrell together, divide into three parts, and rub well into the meat for three successive days. Keep the beef in a jar and turn it over frequently in the liquid, which will fprm of itself. After it has soaked in this about a week, hang it up to dry, and after that smoke, if liked. When dry, sprinkle with pep- per, tie up in paper bags, and hang up in a cool, dry place. — [Mrs. J. L. R., O. Corned Beef Use only the poorer parts for corning, such as brisket, flanks, crossribs, and plate, and cut into pieces 6 inches square. Fifty lbs meat will require 50 lbs salt. Sprinkle a layer of salt in the keg or barrel, put in a layer of meat, packing very closely, then a layer of salt, then more meat and salt, until all is used, leaving just enough salt for a good layer over the BEEF PICKLE AND BRINE 295 top. Let stand over night, then dissolve 1 oz baking soda, 2 lbs sugar, 2 ozs saltpeter in 2 gals tepid water, and after it is cold pour it over the meat. Two gallons should cover the 5 0 lbs meat, if packed right. If not, use the same pro- portions in making more. Weight with a board and stone, and let stand from 30 to 40 days before using. If kept over in hot weather, watch the brine, and if it gets "ropy," pour it off, wash the meat, and cover with a new brine. — [P & H. Beef Pickle I To 1 V2 lbs salt, add Vz lb sugar, 1 teasp soda, V2 teasp salt- peter and 1 gal water. This pickle can also be used for sau- sage. Be sure to weight down the meat or sausage, so as to keep well under the pickle. — [Mrs. C, No address. Beef Pickle II For 100 lbs beef, use V2 pk salt, ^ lb each saltpeter and soda, and 1 qt molasses, or 2 lbs brown sugar. Dissolve the saltpeter, soda and salt in a little warm water. The meat will be ready to use in 10 days. For spiced beef, add mace, cloves and allspice to the above pickle. — [Mrs. C, No address. Brine for Pork For 100 lbs pork allow 10 lbs salt, 3 lbs brown sugar, 2 ozs saltpeter, 1 oz cayenne pepper, and iVz or 5 gals water. Let boil 5 minutes, skim well, let get perfectly cold, and then pour over meat packed in large jars or barrels. Put in a weight to keep the meat under the brine, cover the jar and set away in a cool place. Meat kept in this way is never rancid and flies do not get at it. In the spring draw off the brine, boil it again, skim well, let get cold, and pour over the meat again. — [Mrs. P. O. B., Mont. Sweet Pickle for Pork For 100 lbs of side meat or hams allow 8 lbs clean, coarse salt, 2 lbs brown sugar, or 1 qt molasses, 3 ozs soda, 2 ozs salt- peter and sufficient water to dissolve these ingredients. Put over the fire and just before it boils, skim well, let it boil up once, skim again, and when perfectly cold pour it over the meat, packed in a jar or barrel. "Weight down so that the meat will always be under the brine, cover, and set in a cool place. After 5 or 6 weeks lift the sides and hams out of this brine, let drain and smoke well with corn cob, hickory or maple chips. We have used this recipe for years, and I am sure that anyone who will try it will be very well pleased with it. — [Mrs. M. J. S., N. H- 296 FARM AND HOME COOK BOOK Pickle for Pork Sausage ! I (