Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Butter a deep tin basin, strew it thickly with grated bread-crumbs, or soaked cracker; sprinkle some pepper over and bite of butter the size of a hickory nut, and, if liked, some finely chopped parsley; then put a double layer of clams, season with pepper, put bite of butter over, then another layer of soaked cracker; after that clams and bite of butter; sprinkle pepper over; add a cup of milk or water, and last a layer of soaked crackers. Turn a plate over the basin, and bake in a hot oven for three-quarters of an hour; use half a pound of soda biscuit, and quarter of a pound of butter with fifty clams. Mother's Cook Book. MEATS. ROAST BEEF. Prepare for the oven by dredging lightly with floor, and seasoning with salt and pepper; place in the oven, and haste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare; longer if you like it well done. Serve with a sauce made from the drippings in the pan, to which has been added a tablespoon of Harvey or Worcestershire sauce, and a tablespoon of tomato catsup, ROUND OF BEEF BOILED. See that it is not too large, and that it is tightly bound all round. About twelve pounds or fourteen pounds form a convenient size, and a joint of that weight will require from three hours to three hours and a quarter to boil. Put on with cold water — as the liquor is valuable for making pea-soup — and let it come slowly to the boil. Boil carefully but not rapidly, and skim frequently; as a rule, keep the lid of the pot well fixed. The meat may be all the better if taken out onoe or twice in the process of cooking. Carrots and turnips may be boiled to serve with the round; they will, of course, cook in about a third of the time necessary to boil the beef. BEEF SALTED, OR CORNED, RED, To Keep for Yean. Cut up a quarter of beef. For each hundredweight take half a peek of coarse salt, quarter of a pound of saltpetre, Mother's Cook Book. 68 tb« same weight of saleratus, and a quart of molasses, or two pounds of coarse brown sugar. Mace, cloves and allspice may be added for spiced beet Strew some of the salt in the bottom of a pickle-tub or barrel; then put in a layer of meat, strew this with salt, then add another layer of meat, and salt and meat alternately, until all is used. Let it remain one night. Dissolve the saleratns and saltpetre in a little warm water, and put it to the molasses or sugar; then put it over the meat, add water enough to cover the meat, lay a board on it to keep it under the brine. The meat is fit for use after ten days, This receipt is for winter beef. Rather more salt may be used in warm weather. Towards spring take the brine from the meat, make it boiling hot, skim it dear, and when it is cooled, return it to the meat. Beef tongues and smoking pieces are fine pickled in this brine. Beef liver put in this brine for ten days and then wiped dry and smoked, is very fine. Cut it in slices, and fry or broil it. The brisket of beef, after being corned, may be smoked, and is very fine for boiling. Lean pieces of beef, out properly from the hind quarter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter. After the beef has been in brine ten days or more, wipe it dry, and hang it in a chimney where wood is burnt, or make a smothered fire of sawdust or chips, and keep it smoking for ten days; then rub fine black pepper over every part, to keep the flies from it, and hang it in a dry, dark, cool place. After a week it is fit for use. A strong, coarse trown paper, folded around beef, and fastened with paste, keeps it nicely. Tongues are smoked iu the same manner. Hang them ay a string put through the root end. Spiced brine fot smoked beef or tongues will be generally liked. [page break]