Bake till brown and serve with gravy made of the liquor it j
was boiled in. !
I
Soak the blood out of the liver, boil till it crumbles, mix ;
with eqaal quantity cornmeal mush, season with salt, sage j
and pepper, and pack in a cloth till cold, when it can be !
moulded in cakes, rolled in meal, and fried like sausage. '
They are nice to eat cold for lunch. \
Brains and sweetbreads are nice dipped in egg, rolled in )
cracker crumbs and fried in hot lard. Glean the stomach, ;
soak in salt water over night, boil until tender, cut in strips, ;
and pickle in hot spiced vinegar. Some people are fond of i
the tripe, and also the kidneys, stewed or deviled. j
When dry curing meat, after rubbing the dry mixture well ;
into the meat, over rind and all, take a sharp stick and crowd ]
some of the curing mixture down the bone of the joints, as '
far as possible. This makes the curing process more thorough, ;
as meat always begins to spoil first around the bones. — [Mrs. i
E. S. D., Wash. !
I
When the meat is ready to hang up, wash it in water as hot \
as you can bear your hands in, then carefully cover the flesh >
sides with powdered borax, and you will not be troubled with I
bugs, skippers or worms. — [N. L., Tenn, (Note — This method, ]
while effective, is evidently not considered healthful by our ]
government, since state and national pure food laws prohibit
the sale of meat thus prepared. — Editor.)
eulinafy and Medicinal Herbs
OOD housewives can in no way better fur-
ther their reputations as good cooks than in
the judicious use of herbs, the use or omis-
sion of which makes all the difference
between highly palatable and savory
dishes, and tasteless and insipid ones. Food
pleasing to the taste is more readily digested,
and more perfectly assimilated, so that, in reality, more nour-
ishment is derived from it than from food laci^ing in fine fla-
vor, which does not stimulate the flow of saliva and the
gastric juice, so essential to perfect digestion. Hence we may
well say that the culinary herbs promote good health, as
well as contribute to the pleasure of eating, while a number
of other varieties are held in high repute as domestic med-
icines in cases of slight ailments when home doctoring is
sufficient. As the pot herbs are in daily demand for flavor-
ing soups, gravies, stews, meat-sauces and dressings, and the
medicinal herbs may at any time be called upon to avert a
physician's visit, the provident will never allow winter to
find them without a goodly supply of all the varieties, dried.
A Good Variety
Page 211
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bake till brown and serve with gravy made of the liquor it j
was boiled in. !
Soak the blood out of the liver, boil till it crumbles, mix
with eqaal quantity cornmeal mush, season with salt, sage j
and pepper, and pack in a cloth till cold, when it can be !
moulded in cakes, rolled in meal, and fried like sausage. '
They are nice to eat cold for lunch. \
Brains and sweetbreads are nice dipped in egg, rolled in )
cracker crumbs and fried in hot lard. Glean the stomach, ;
soak in salt water over night, boil until tender, cut in strips, ;
and pickle in hot spiced vinegar. Some people are fond of i
the tripe, and also the kidneys, stewed or deviled. j
When dry curing meat, after rubbing the dry mixture well ;
into the meat, over rind and all, take a sharp stick and crowd ]
some of the curing mixture down the bone of the joints, as '
far as possible. This makes the curing process more thorough, ;
as meat always begins to spoil first around the bones. — [Mrs. i
E. S. D., Wash. !
When the meat is ready to hang up, wash it in water as hot \
as you can bear your hands in, then carefully cover the flesh >
sides with powdered borax, and you will not be troubled with I
bugs, skippers or worms. — [N. L., Tenn, (Note — This method, ]
while effective, is evidently not considered healthful by our ] government, since state and national pure food laws prohibit the sale of meat thus prepared. — Editor.)
Culinary and Medicinal Herbs
OOD housewives can in no way better further their reputations as good cooks than in the judicious use of herbs, the use or omission of which makes all the difference between highly palatable and savory dishes, and tasteless and insipid ones. Food pleasing to the taste is more readily digested, and more perfectly assimilated, so that, in reality, more nourishment is derived from it than from food lacking in fine flavor, which does not stimulate the flow of saliva and the gastric juice, so essential to perfect digestion. Hence we may well say that the culinary herbs promote good health, as well as contribute to the pleasure of eating, while a number of other varieties are held in high repute as domestic medicines in cases of slight ailments when home doctoring is sufficient. As the pot herbs are in daily demand for flavoring soups, gravies, stews, meat-sauces and dressings, and the medicinal herbs may at any time be called upon to avert a physician's visit, the provident will never allow winter to find them without a goodly supply of all the varieties, dried.
A Good Variety