A small neat stand, made of coppered iron, with a surface of emery (three extra emery pads go on with each) for cleaning starch, etc., from flat irons.
- Beef's tongue, calf's tongue, lamb's and sheep's tongue, pig's tongue, can all be procured of the butchers, and they are all prepared in the same way. Calf's tongue is considered best, but it is usually sold with the head; beeve's tongues are what is referred to generally when "tongue" is spoken of. Lamb's tongues are very nice. In purchasing tongues, choose those which are thick, firm, and have plenty of fat on the under side.
The best hams, whether corned or cured and smoked, are those from eight to fifteen pounds in weight, having a thin skin, solid fat, and a small, short, tapering leg or shank. In selecting them, run a knife along the bone on the fleshy side; if it comes out clean the ham is good, but if the knife is smeared it is spoiled. Hams may be steamed, being careful to keep the water under the steamer boiling, and allow twenty minutes to the pound. When done, brown slightly in the oven.
- Young ducks feel tender under the wings, and the web of the foot is transparent; those with thick, hard breasts are best. Tame ducks have yellow legs; wild ducks, reddish ones.
- In young geese, the bills and feet are yellow and supple, and the skin may be easily broken; the breast is plump, and the fat white; an old goose has red and hairy legs, and is unfit for the table.
Wild Ducks, if fishy and the flavor is disliked, should be scalded for a few minutes in salt and water before roasting. If the flavor is very strong, the duck may be skinned, as the oil in the skin is the objectionable part. After skinning, spread with butter, and thickly dredge with flour, before putting in a very quick oven.
- The choice of venison should be regulated by the fat, which, when the venison is young, should he thick, clear and close, while the meat is a reddish brown. As it always begins to taint first near the haunches, run a knife into that part; if tainted, a rank smell and a greenish appearance will be perceptible. It may be kept a long time, however, with careful management and watching, by the following process: Wash it well in milk and water, and dry it perfectly with a cloth until there is not the least damp remaining; then dust ground* pepper over every part. This is a good preservative against the fly. The flesh of a female deer, about four years old, is the sweetest and best of venison.
- Select those of medium size, smooth, with small eyes. To test, cut off a piece of the large end; if spotted, they are unsound. In the spring, when potatoes are beginning to sprout, place a basket of them in a tub, pour boiling water over them; in a moment or two take out and place in sun to dry (on the grass is a good place), and then return to cellar. If they have sprouted too much it is best to first rub them off.