LEAVEN.
Knead four ounces of flour with baker"s yeast, enough to make a rather thick dough; give it the shape of a rather flat apple; with a sharp knife make two cuts on the top and across, and through about one-third of the paste; put the paste in a pan of lukewarm water. In a few minutes it will float; take it off and use then after it has floated about two minutes.
MEAT.
The time it takes to cook meat depends as much on the quality of the meat as on the fire. Some persons like meat more done than others; in many cases you must consult your own taste or that of your guests.
Beef, lamb, mutton, and game, may be eaten rather underdone, according to taste; domestic fowls must be properly cooked; but pork and veal must always be overdone, or else it is very unwholesome, if not dangerous.
The following table may be used as a guide:
Bear and Buffalo, a five-pound piece, 5 to 7 hrs.
Wild Boar and Woodchuck, Do. do. 3 to 4 hrs.
Beef, Do. do. 1 hr. 30 m.
Do. a ten pound piece, 2 hrs. 30 m.
Capon, a large one, 1 hour.
Chicken, a middling-sized one, 45 min.
Duck, a large one, 45 min.
Do. a small one, 30 min.
Goose, a large one, 2 hours.
Do. a small one, 1 hr. 30 m.
Grouse, Heathc.o.c.k, Snipe, and W"dc.o.c.k, a fat one, 30 min.
Do. do. do. do. a lean one, 20 min.
Guinea Fowl, a middling-sized one, 1 hour.
Hare, an old one, 1 hr. 30 m.
Do. a young one, about 1 hr.
Lamb and Kid, a large quarter, 1 hour.
Do. do. a small one, 45 min.
Mutton, a four-pound piece, 1 hour.
Do. a six " " 1 hr. 30 m.
Partridge, Pheasant, and Prairie-Hen, a middling-sized one, 30 to 45 m.
Pigeon, one, 30 min.
Pork, a two-pound piece, 1 hr. 15 m.
Do. a four " " 2 hours.
Quail, one, 20 min.
Sucking-Pig, a large one, 2 hrs. 30 m.
Do. do. a small one, 2 hours.
Rabbit, a middling-sized one, 30 to 45 min.
Robin, Blackbird, Fig-p.e.c.k.e.r, High-holder, Lapwing, Meadow Lark, Plover, Reed-bird, Thrush, Yellow-bird, and other small birds, 15 to 20 min.
Turkey, a large one, 1 hr. 30 m.
Do. a small one, about 1 hour.
Veal, a two-pound piece, 1 hr. 15 m.
Venison, a four " " about 1 hour.
The following table may be used as a guide to know how long meat may be kept, in a cool, dry, and dark place; and protected from flies or other insects:
In Summer. In Winter.
Bear and Buffalo, 3 to 4 days. 10 to 15 days.
Wild Boar and Woodchuck, 3 to 4 " 8 to 10 "
Beef and Pork, 2 to 4 " 6 to 10 "
Capon, 2 to 3 " 4 to 8 "
Chicken, old one, 3 to 4 " 4 to 10 "
Do. young one, 1 to 2 " 2 to 6 "
Deer, Partridge, Pheasant, Prairie-Hen, Quail, Guinea-Fowl, and Turkey, 2 to 3 " 6 to 10 "
Duck and Goose, 3 to 4 " 4 to 8 "
Hare and Rabbit, 2 to 3 " 4 to 8 "
Grouse, Heathc.o.c.k, Snipe, and Woodc.o.c.k, 3 to 4 " 8 to 15 "
Lamb, Kid, Sucking Pig, and Veal, 2 to 3 " 3 to 6 "
Mutton, 2 to 3 " 6 to 10 "
Pigeons, Blackbirds, Fig-p.e.c.k.e.rs, High-holders, Lapwings, Meadow Larks, Plovers, Reed-birds, Robins, Thrushes, Yellow-birds, and other small birds, 2 to 3 " 6 to 10 "
The time must be reduced one-half in summer, in stormy or damp weather, and one-third in winter, in thawing or rainy weather.
_Fish._--When cleaned and prepared as directed, place it in a crockery stewpan, cover it with cold water, add a little salt, two or three sprigs of thyme, and one or two bay-leaves. It will keep thus for some time.
MOULDS.
_Mould for Meat Pies._--A mould for meat pies may be round or oval; it must be in two pieces, fastened together by a kind of hinge. When the pie is baked, the wire pin holding the mould is pulled, and the mould removed.
[Ill.u.s.tration]
_Mould for Pies_, _Jellies_, _etc._--This mould may be used for any thing that requires a mould; it may also be round, oval, or of any other shape.
[Ill.u.s.tration]
OLIVES.
Fresh and ripe they are served as dessert with other fruit. Preserved, they are served as a _hors-d"oeuvre_, and used to flavor and decorate different dishes.
Olives as well as sardines are healthful and considered one of the best _hors-d"oeuvre_.
OSMAZOME.
Osmazome is found in beef, mutton, full-grown domestic fowls, venison, and game; in the latter, when the bird or animal is adult.
In meat soup, the osmazome is the soluble part of the meat that dissolves in boiling, and makes nutritious broth.
In broiled or roasted pieces, it is that part which makes a kind of brown crust on the surface of the meat, and also the brownish part of the gravy.
Chicken, lamb, sucking-pig, veal, etc., do not contain any osmazome.
PARSLEY, CHERVIL, THYME, CELERY, SAGE, ETC.,--FOR WINTER USE.