"When cold put on salt, and pour on hot spiced vinegar. Fry them in lard. HAM SANDWICHES. Chop fine some cold dressed ham. To one quart of chopped ham, add a teaspoonful of chopped pickle, one of mustard, a little pepper. To three quarts, beat one teacupful of butter to a cream✪ Ham Sandwiches, and then add the ham and seasoning. Spread on thin slices of bread. SANDWICHES. Rub one tablespoonful of mustard into one-pound of sweet butter; spread on thin slices of bread; cut boiled ham very thin, and place in between two pieces of the bread. TRAVELING LUNCH. ^J v — Sardines chopped fine; also a little ham; a small quantity of chopped pickles; mix with mustard, pepper, catsup, salt, and vinegar; spread between bread nicely buttered. To be like jelly- cake, cut in slices crosswise. Will keep fresh some time. MIXED SANDWICHES. Chop fine cold ham, tongue, and chicken; mix with two quarts of the meat one-half cup of melted butter, one of made mustard the yolk of an egg well beaten, and a little pepper✪ Mixed Sandwiches; spread on bread cut thin. Or take equal quantity of ham and beef chopped fine, and to two quarts of meat, add two tablespoonfuls of butter or salad oil, teaspoonful of mustard, a little cayenne pepper. SAUSAGE MEAT. To twenty -five pounds of chopped meat, which should be one- third fat and two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt, ten of pepper, and four of summer savory. To TRY OUT LARD. Take what is called the leaves, and take off all the skin, cut it into pieces an inch square, put it into a clean pot over a slow fire, and try it till the scraps look a reddish brown, taking great care 48 MEATS. not to let it burn, which would spoil the whole. Then strain it through a strong cloth, into a tin pan, and let it cool; then pack in a stone jar. Never put hot lard into a crock that you intend keeping it in, as it causes it to become rancid. PICKLE FOR BEEF, POKE, TONGUES, OR HUNG BEEF. Mix, in four gallons of water, a pound and a half of sugar or molasses, and of saltpetre two ounces. If it is to last a month or two, put in six pounds of salt; if you wish to keep it over the summer, use nine pounds of salt. Boil all together gently, and skim, and then let it cool. Put the meat in the vessel in which it is to stand, pour the pickle on the meat till it is covered, and keep it for family use. Once in two months boil and skim the pickle, and throw in two ounces of sugar and half a pound of salt. When tongues and hung beef are taken out, wash and dry the pieces, put them in paper bags and hang in a dry, warm place. In very hot weather, rub the meat well with salt before it is put in the pickle, and let it lie three hours for the bloody portion to run out. Too much saltpetre is injurious. To CURE HAMS. Make a pickle of salt and water, with one ounce of saltpetre and half a pint molasses or one-fourth pound brown sugar for each ham of ordinary size; pack hams as closely as possible in barrel, sprinkle on a little salt, and pour over them the pickle, boiling hot. Let them remain two weeks, take out, drain a few days, and smoke according to taste. Corn-cobs or sawdust are best for this purpose. To keep hams after curing, wrap in brown paper, and place in a tight bag so as to secure from flies. CRUST FOR MEAT PIE.

AI-modernized reading of the original text

"When cold put on salt, and pour on hot spiced vinegar. Fry them in lard. HAM SANDWICHES. Chop fine some cold dressed ham. To one quart of chopped ham, add a teaspoonful of chopped pickle, one of mustard, a little pepper. To three quarts, beat one teacupful of butter to a cream, and then add the ham and seasoning. Spread on thin slices of bread. SANDWICHES. Rub one tablespoonful of mustard into one-pound of sweet butter; spread on thin slices of bread; cut boiled ham very thin, and place in between two pieces of the bread. TRAVELING LUNCH. ^J v — Sardines chopped fine; also a little ham; a small quantity of chopped pickles; mix with mustard, pepper, catsup, salt, and vinegar; spread between bread nicely buttered. To be like jellycake, cut in slices crosswise. Will keep fresh some time. MIXED SANDWICHES. Chop fine cold ham, tongue, and chicken; mix with two quarts of the meat one-half cup of melted butter, one of made mustard the yolk of an egg well beaten, and a little pepper; spread on bread cut thin. Or take equal quantity of ham and beef chopped fine, and to two quarts of meat, add two tablespoonfuls of butter or salad oil, teaspoonful of mustard, a little cayenne pepper. SAUSAGE MEAT. To twenty -five pounds of chopped meat, which should be onethird fat and two-thirds lean, put twenty spoonfuls of sage, twenty-five of salt, ten of pepper, and four of summer savory. To TRY OUT LARD. Take what is called the leaves, and take off all the skin, cut it into pieces an inch square, put it into a clean pot over a slow fire, and try it till the scraps look a reddish brown, taking great care not to let it burn, which would spoil the whole. Then strain it through a strong cloth, into a tin pan, and let it cool; then pack in a stone jar. Never put hot lard into a crock that you intend keeping it in, as it causes it to become rancid. PICKLE FOR BEEF, POKE, TONGUES, OR HUNG BEEF. Mix, in four gallons of water, a pound and a half of sugar or molasses, and of saltpetre two ounces. If it is to last a month or two, put in six pounds of salt; if you wish to keep it over the summer, use nine pounds of salt. Boil all together gently, and skim, and then let it cool. Put the meat in the vessel in which it is to stand, pour the pickle on the meat till it is covered, and keep it for family use. Once in two months boil and skim the pickle, and throw in two ounces of sugar and half a pound of salt. When tongues and hung beef are taken out, wash and dry the pieces, put them in paper bags and hang in a dry, warm place. In very hot weather, rub the meat well with salt before it is put in the pickle, and let it lie three hours for the bloody portion to run out. Too much saltpetre is injurious. To CURE HAMS. Make a pickle of salt and water, with one ounce of saltpetre and half a pint molasses or one-fourth pound brown sugar for each ham of ordinary size; pack hams as closely as possible in barrel, sprinkle on a little salt, and pour over them the pickle, boiling hot. Let them remain two weeks, take out, drain a few days, and smoke according to taste. Corn-cobs or sawdust are best for this purpose. To keep hams after curing, wrap in brown paper, and place in a tight bag so as to secure from flies. CRUST FOR MEAT PIE.

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Temperance cook book