Take firm heads of purple cabbage, quarter them, sprinkle them with salt, and let them lay three or four days, when shave them fine, drain off the salt and put them in a jar, boil enough vinegar to cover them, with horse radish, pepper and cloves, when nearly cold pour it on the cabbage, and put in a little cochineal tied up in a bag, it will he fit for use in a week.
Another Way.
Cut hard cabbage fine as for slaw, sprinkle salt through it, and let it lay under a moderate pressure for twelve hours, then drain well through a colander, slice a dozen raw onions, have a large jar in readiness, put in a layer of cabbage, strew in some of the onions, a few cloves, a tea-cupful of mustard seed, some whole black pepper, cut six half ripe red pepper pods, and sprinkle in; add a little more salt, boil vinegar and pour on sufficient to cover the mixture.
Cut Cuc.u.mbers.
Slice large cuc.u.mbers lengthwise--do not pare them--then cut them half an inch thick; if you have small ones, slice them across, put them in a large jar, and sprinkle them well with salt, after standing a day or two, pour off the liquid the salt has extracted, drain them, and wash the jar, and put the cuc.u.mbers in alternately, with sliced onions, mustard seed, white pepper, whole black pepper and a few cloves, pour over them strong vinegar, and tie close, keep them in a cool place, but do not allow them to freeze in severe weather, as freezing spoils the flavor of pickles. When pickles do not keep well, pour off the vinegar, and put more on, but if the vinegar is of the best quality, there is little fear of this. Putting alcohol on over paper, will prevent their moulding.
Cuc.u.mber Catsup.
Take full grown cuc.u.mbers, pare them, and cut out the lines of white pith, which are on three sides; cut them in slices about half an inch thick; to six cuc.u.mbers, put one onion, sliced fine; then sprinkle them with salt, placing the fruit in layers, with salt between;--next morning, press the liquor from them; put them in _small jars,_ and fill up with strong vinegar, seasoned with pepper, mustard seed, and salt, if necessary. The small jars are recommended--as the cuc.u.mbers do not keep well after they have been exposed to the air.
Tomato Catsup.
Take a peck of ripe tomatoes, wash and cut out the stems, but do not peel them; put them over the fire in your bell-metal kettle, cover them, and let them boil till soft enough to mash, when pour them in a colander placed over a pan; drain them and throw away the liquid; then mash and strain the tomatoes, a few at a time, through a ball sifter: this is rather a tedious process; but, as the waste liquor has been previously drained off, the catsup will require but about twenty minutes boiling; throw in the spices before you take it up, fine pepper and salt, mustard, and a few whole cloves, and sliced onions, if you like their flavor; allow a tea-cup of strong vinegar to each bottle of catsup; part of which may be put in with the spices, and the rest in each bottle on top of the catsup, before you cork and seal them.
Walnut Catsup.
Gather the walnuts, as for pickling and put them in salt and water for ten days, then pound them in a mortar, and to every dozen walnuts put a quart of strong vinegar, and stir it every day for a week, then strain it through a bag, and to every quart of liquor put a tea-spoonful of pounded mace, the same of cloves, and a few pieces of garlic or onion, boil it twenty minutes, and when cold, bottle it. White or black walnuts are as good for catsup as the English walnut, and will keep good for several years.
Green Tomato Catsup.
After the tomatoes have ceased to ripen, slice and put them in a jar, with salt scattered through them, let them stand two days, then drain them in a colander, put them in the jars they are to remain in, strewing sliced onions, cloves, whole pepper, mustard seed, and one or two red pepper pods through them, boil vinegar enough to cover them and pour over, tie them close and put a plate on each jar.
Mushroom Catsup.
Take the largest mushrooms, those that are beginning to turn dark, cut off the roots, put them in a stone jar, with some salt, mash them and cover the jar, let them stand two days, stirring them several times a day, then strain and boil the liquor, to every quart of which, put a tea-spoonful of whole pepper and the same of cloves, and mustard seed, and a little ginger, when cold, bottle it, leaving room in each bottle for a tea-cupful of strong vinegar, and a table-spoonful of brandy; cork them up and seal them over. Tomato Sauce.
Scald and peel a peck of ripe tomatoes; cut them in slices and lay them on a large dish; cover well with salt each layer; the next morning put the tomatoes in a colander or on a sifter, and drain off all the liquid; then mash them with a wooden masher, and to each quart, put a pint of strong vinegar, two table-spoonsful of white mustard seed, a dozen cloves, a dozen grains of black pepper, an onion sliced and chopped, a table-spoonful of salt; if mashed fine you can pour it out of wide-mouthed bottles; put a table-spoonful of spirits in each bottle at the top; cork tight, and seal. If you prefer putting the sauce in small stone jars, put spirits on paper at the top of each. Spiced Peaches.
Take nine pounds of good ripe peaches, rub them with a course towel, and halve them; put four pounds of sugar and a pint of good vinegar in your preserving kettle, with cloves, cinnamon and mace; when the syrup is formed, throw in the peaches, a few at a time, so as to keep them as whole as may be; when clear, take them out and put in more; boil the syrup till quite rich, and then pour it over the peaches. Cherries may be done in the same way. Mushroom Sauce.
Gather large mushrooms, that have not turned dark, peel them and cut off the stems; put them in a pan and strew salt over each layer; when all are in, mash them well; then put them in a jar, put a plate on the top, and set it in a pot of cold water; let it heat gradually, and boil for fifteen or twenty minutes; to each quart of the pulp put three tea-cupsful of strong vinegar, two tea-spoonsful of powdered mace, or one of cloves, two of white mustard seed, one of black pepper; put it in jars or wide-mouthed bottles, with a spoonful of alcohol at the top of each, and secure it from the air. This is by some preferred to the catsup.
TO CURE BACON, BEEF, PORK, SAUSAGE, &c.
To Cure Bacon.
To one thousand weight of pork, put one bushel of fine salt, one pound and a half of saltpetre rolled fine and mixed with the salt; rub this on the meat and pack it away in a tight hogshead; let it lay for six weeks, then hang it up and smoke it with hickory wood, every day for two weeks, and afterwards two or three times a week for a month; then take it down and rub it all over with hickory ashes, which is an effectual remedy against the fly or skipper. When the weather is unusually warm at the time of salting your pork, more care is requisite to preserve it from taint. When it is cut up, if it seems warm, lay it on boards, or on the bare ground, till it is sufficiently cool for salting; examine the meat tubs or casks frequently, and if there is an appearance of mould, strew salt over; if the weather has been very warm after packing, and on examining, you should find evidence of its spoiling, lose no time in unpacking the meat; for a hogshead of hams and shoulders that are in this state, have six pounds of brown sugar, three pounds of salaeratus, mixed with half a bushel of salt; rub each piece with this, and as you pack it in the hogshead, (which should be well washed and cleaned,) sprinkle a little coa.r.s.e salt over each layer of pork, and also on the bottom of the hogshead. I have known this plan to save a large quant.i.ty of pork, that would have been unfit for use, if it had not been discovered and attended to in time. Some persons use crushed charcoal to purify their meat. Shoulders are more easily affected than hams, and if the weather is warm the ribs should be cut out of the shoulders. Jowls also require particular care; black pepper, about a pound to a hogshead, sprinkled on the meat before it is hung up to smoke, is valuable as a preventive where flies are troublesome; have a large pepper-box kept for the purpose, and dust every part that is exposed; pepper is also good to put on beef before it is hung up to dry; wash it off before cooking, and it does not injure the flavor.
To Pickle Pork.
Take out all the ribs, and cut it in pieces of about three pounds each; pack it in a tight barrel, and salt it well with coa.r.s.e salt; boil a very strong pickle made of coa.r.s.e salt, and when it is cold pour it over the meat, and put a weight on the top; if you wish pork to keep, do not put saltpetre in, as it injures the flavor.
To Cure Hams and Shoulders.
To cure five hundred weight of hams and shoulders, take fifteen quarts of common salt, one pound and a half of saltpetre rolled fine, half a pound of red pepper pods chopped fine, and four quarts of mola.s.ses; mix them all together and rub the meat well, pack it down, cover it close, and let it remain six weeks, then hang it up and smoke it with green hickory wood for three weeks. If there is a damp spell of weather, it is best to make a fire in your meat-house occasionally through the summer, to keep the meat from moulding.
To Make a Pickle for Chines.
Rub the chines with fine salt, and pack them in a tight barrel, make a pickle of coa.r.s.e salt, strong enough to bear an egg, boil and skim it, and when nearly cold pour it on, let there be enough to cover them, and put a weight on the top. Chines are good smoked. It is best to make a separate pickle for the heads; wash and sc.r.a.pe them, cut off the ears and noses, and take out the eyes. The jowls may be packed and smoked with the bacon. Sausage Meat, &c. Separate the tender parts of the meat from the rough and bony pieces, and chop each sort separately, to twenty-two pounds of meat have half a pound of salt, three heaped table-spoonsful of sage, three of pepper, and two of thyme. If you have a box large enough to hold this quant.i.ty, sprinkle it over the meat before it is chopped, and it will be thoroughly mixed by the time it is done. It is best to have a small piece fried to taste, and if it is not seasoned right, it can be altered; you should have some pieces of fat, chopped in with the meat. The sage and thyme should be carefully dried, but not heated too much, neither should it be hung up too near the fire, as it would spoil the flavor, rub it through a wire sifter, and if that should not make it fine enough, pound it in a mortar or grind it in your pepper mill. The pepper should be ground and ready some days before it is needed, as the pork season in the country is (while it lasts) one of the busiest in the year, every thing should be prepared beforehand that you possibly can. It is a good plan to have plenty of bread and pies baked, and a quant.i.ty of apples stewed, vegetables washed and ready to cook, so that every member of the family, that is able, may devote herself to the work of putting away the meat which is of so much importance for the coming year, while some are cutting up the fat to render into lard, others may be employed in a.s.sorting the sausage meat, and cutting it into small pieces for the chopping machine, by tr.i.m.m.i.n.g off every part that can be spared. You can have one hundred pounds of sausage from twelve hundred weight of pork, and since the introduction of sausage choppers, a great deal more sausage is made, than formerly, by the old method. Clean a few of the maws, and soak them in salt and water, and fill them with sausage meat, sew them close, let them lay in pickle for two weeks then hang them up, and when your meat is smoked, let them have a few days smoke. In this way sausage will keep all summer, and is very nice when boiled slowly for several hours, and eaten cold. The best fat to chop in with sausage is taken from the chines or back bones. To keep sausage for present use, put it in small stone pans, and pour melted lard over the top; for later in the season, make muslin bags that will hold about three pounds, with a loop sewed on to hang them up by; fill them with meat, tie them tight, and hang them in a cool airy place; they will keep in this way till August, when you want to fry them, rip part of the seam, cut out as many slices as you want, tie up the bag and hang it up again. If you have a large quant.i.ty, a sausage chopper is a great convenience. Liver Sausage Take four livers, with the lights and hearts, have two heads cleaned, and boil them with any sc.r.a.ps, or skinny pieces you have, skim the pot, take out the livers when they are done, and let the heads boil longer, when they are done, pick out the bones, and chop all together, season with sage, thyme, sweet marjoram, salt and pepper, put it in pans, and fry it as sausage.
Bologna Sausage Chop ten pounds of beef, with two pounds and a half of the fat of fresh pork, pound one ounce of mace, and one of cloves, and mix in, let it stand a day, then stuff it in large skins, let them lay in brine ten days, then hang them up to smoke a few days, they can be put in the same brine with beef or tongues. Hogs" Head Cheese Take off the ears and noses of four heads, and pick out the eyes, and lay them in salt and water all night, then wash and put them on to boil, take out the bones carefully, chop and season them well, and pack it in bowls, they will turn out whole, and may be eaten cold with vinegar, or fried as sausage.
Pigs" Feet.
Pigs" feet should be well cleaned by dipping them in scalding water, and sc.r.a.ping off the hairs, leave them in weak salt and water two days, changing it each day; if you wish to boil them for souse, they are now ready, but if the weather is cold they will keep in this a month. They should be kept in a cold place, and if they are frozen there is no danger of their spoiling, but if there comes on a thaw, change the salt and water, soak them in fresh water all night before you boil them. In this way they are good to eat with pepper and vinegar while hot, or may be dipped in batter and fried after they are cold.
To make Souse.
Boil the feet till the bones come out easily, and pick out all the large bones, pack them in a stone pan with pepper and salt, and cover it with vinegar, they may be eaten cold, or dipped in flour and fried. Another way is to pick out all the bones, season them with salt, pepper and sage, and warm them up as you want to use them.
Pigs" feet, after being boiled, are very nice stewed as terrapins, make the gravy with b.u.t.ter and water, they are nourishing food for delicate persons.
Vessels for salting meat should be cleaned well after the meat is hung up, and set on boards in the cellar, if they do not smell sweet, they should be washed and soaked before meat is packed in them again. You should see that the hoops are sound, and have covers made to fit them.
If taken care of in this way, they will last a number of years.
Sc.r.a.pple.
Take eight pounds of sc.r.a.ps of pork, that will not do for sausage, boil it in four gallons of water, when tender, chop it fine, strain the liquor and pour it back into the pot, put in the meat, season it with sage, summer savory, salt and pepper to taste; stir in a quart of corn meal; after simmering a few minutes, thicken it with buckwheat flour very thick, it requires very little cooking after it is thickened, but must be stirred constantly.
Dried Beef.
An experienced housekeeper has furnished the following method for curing and drying beef, which will keep good for two years, without being injured by must or fly, and is much admired. Have the rounds divided, leaving a piece of the sinew to hang up by, lay the pieces in a tub of cold water for an hour, then rub each piece of beef that will weigh fifteen or twenty pounds, with a handful of brown sugar and a table-spoonful of saltpetre, pulverized, and a pint of fine salt, sprinkle fine salt in the bottom of a clean tight barrel, and lay the pieces in, strewing a little coa.r.s.e salt between each piece; let it lay two days, then make the brine in a clean tub, with cold water and ground alum salt--stir it well, it must be strong enough to bear an egg half up, put in half a pound of best brown sugar and a table-spoonful of saltpetre to each gallon of the salt and water, pour it over the beef; put a clean large stone on the top of the meat to keep it under the pickle, (which is very important,) put a cover on the barrel; examine it occasionally to see that the pickle does not leak,--and if it should need more, add of the same strength; let it stand six weeks, then hang it up in the smoke house, and after it has drained, smoke it moderately for ten days, it should then hang in a dry place, before cooking, let it soak for twenty four hours; a piece that weighs fifteen or twenty pounds should boil two hours--one half the size, one hour, and a small piece should soak six or twelve hours, according to size. Beef cured in this way will make a nice relish, when thinly sliced and eaten cold, for breakfast or tea, or put between slices of bread and b.u.t.ter for lunch, it will keep for several weeks,--and persons of delicate stomachs can sometimes relish a thin slice, eaten cold, when they cannot retain hot or rich food.
This receipt will answer for all parts of the beef, to be boiled for the dinner table through the summer.
To Cure Beef.
Make a pickle of six quarts of salt, six gallons of water, half a pound of saltpetre, and three of sugar, or half a gallon of mola.s.ses, pack the beef in a barrel, with fine and coa.r.s.e salt mixed, when the pickle is cold, pour it over, and put a weight on the top, let it stay two weeks, when you can hang it up and smoke it, to boil through the summer, or boil the pickle over again, and leave it in till you want to use it; this is for two hundred pounds.