Beef Pickle

Four gallons spring water, four ounces saltpetre, six pounds alum salt, one and a half pounds brown sugar, and one ounce of potash.

Canned Salmon

California canned salmon is a great success in canning. It is very nice for breakfast heated, seasoned with pepper and salt, placed on thin slices of buttered toast, with a cream dressing poured over all. For dinner it is excellent with any fish sauce.

Canned Tomatoes And Okra For Soup

Throw ripe tomatoes into boiling water, then peel them. Put them into a bell metal kettle and boil them. As the water rises dip part of it off, or it will require a long time to reduce the tomatoes so as to can them. Boil until almost ready for table use. In the meantime wash the okra, cut it crosswise, drop it into boiling water, and let it boil half an hour, skimming it several times. Dip it up with a perforated ladle, drop it into the tomatoes, and let all boil half an hour. Then put in tin cans, and seal them up while hot.

How To Seal Preserves

Beat the white of an egg, take tissue paper the size you require, and dip it into the egg, wetting the paper on both sides. Then cover the jar, carefully pressing it securely round the sides.

How To Can Tomatoes

Pour boiling water on the tomatoes till you can easily peel them. Then put them in a kettle, and cook down till the water from the tomatoes is nearly out. Can while hot, and seal immediately.

Tomatoes For Broiling. (Very Fine.)

Take nice large smooth tomatoes. Cut them in half right through the centre. Then put them in your baking pan with the cut side down, with very little water. As soon as they get hot, put them carefully in new tin cans, which also must be very hot. Seal them up at once, they are as good as fresh.

How To Clean Calf's Head And Feet

These directions are, of course, for those who live in the country, and butcher their own meats. As soon as the animal is killed have the head and feet taken off, wash them clean, sprinkle some pounded rosin all over the hairs, then dip them in boiling water, and take them instantly out. The rosin will dry immediately, and they may be scraped clean with ease. The feet should be soaked in water three or four days, changing it daily. This will make them very white.

Horseradish Vinegar

Half pound scraped horseradish, one ounce of minced eschalot, one drachm cayenne pepper, and one quart vinegar. Put all the ingredients in a bottle, shaking frequently for a fortnight. When steeped well, strain and bottle for use. It is good in two weeks.

How To Mix Mustard

Ingredients. - Mustard, salt, and water. Mustard should be mixed with water that has been boiled and allowed to cool. Put the mustard in a cup with a pinch of salt. Add the water gradually, and make it into a smooth paste. You can make it as thin as you like.

Recipe For Preserving Corn

Cut the corn from the cob, uncooked, pack it down in a jar in alternate layers of salt and corn. When the jar is tightly packed put a thick layer of salt on the top, and tie a thick piece of cotton over the jar. Cover it and set it away in a cool place. Before using the corn in winter it must be soaked an hour in warm water to extract the salt, and then boiled in fresh water.

How To Preserve Oranges Whole

With a sharp penknife take off the outer skin of the orange as thin as possible. Boil the fruit in water until you can puncture the skin with a straw. Make a small hole in the fruit at the stem with the handle of a teaspoon; take out all the seeds, being particular that none are left. Make a syrup of two pounds of sugar to one pound of fruit. Boil the syrup and take the scum off. Boil the fruit in the syrup until the oranges look clear and transparent.

How To Prepare Syrup For Preserves

To every pound sugar allow one gill water, and let it stand till dissolved; to every twelve pounds allow half ounce Russian isinglass. Dissolve it in a little boiling water. Put it in with the sugar. When cold place it on the fire, let it boil, skimming constantly, till no more scum will rise. The syrup is then ready for any fruit you may wish to preserve.

Beef Pickle

Five gallons of brine, strong enough to bear an egg, one gallon of boiling lye. Let it stand until clear and cold, not strong. Add one pound brown sugar and six ounces of saltpetre. Mix all well, and pour it on the meat. This is good for pork also.

How To Keep Game From Tainting

Draw them as soon as they come into your possession. Rinse with soda and water, then with pure cold water. Wipe them dry, and rub them lightly with a mixture of fine salt and black pepper. If you must keep them for some time put in the cavity of each fowl a piece of charcoal, and hang them in a cool dark place with a cloth thrown over them.

How To Brown Flour

Spread some flour on a tin plate, set it upon the stove or in a very hot oven, and stir it continually after it begins to color until it is brown all through. Keep some always on hand as it is always coming in use. Put it away in a closely covered glass jar, and shake it every few days to keep it light and prevent it from lumping.