From the Salem Cook Book.

* * *

۞ ۞ ۞ ۞ ۞

SOLUTION FOR CURING HAMS. — MRS. HENRY WHITTAKER.

One hundred pounds meat. To four gallons of water add:
- seven pounds coarse salt,
- five pounds brown sugar,
- one-half pound baking soda,
- two ounces of saltpeter.

Boil all together and skim. When cold pour over hams and weight down. Let stand six or seven weeks, then smoke.

Side pieces of meat can be put in for two or three weeks and then smoked. In this way it makes fine bacon.

۞ ۞ ۞ ۞ ۞

TO SALT PORK. — MRS. FRANK CRANE.

Place two inches of best rock salt in the bottom of the crock. Cut strips of pork about four inches wide and pack a layer as tight as possible, finishing at the center.
Fill all spaces with salt. Cover this layer with an inch of salt. Repeat until the crock is full.
Heat enough water to cover the pork and put in all the salt that the water will dissolve. Skim all impurities that come to the top.
When thoroughly cooled pour over the pork in the crock.

۞ ۞ ۞ ۞ ۞

TO CURE HAMS. — MRS. FRANK CRANE.

Pack the hams and shoulders in a barrel. Put as much water in a boiler on the stove as will be needed to cover them.

Put into the water eight pounds of salt for every one hundred pounds of meat. Add:
- two quarts of molasses,
- two ounces of saltpeter, and
- two tablespoonfuls of saltpeter.

Heat to the boiling point and skim off all that rises to the top of the water. When it is thoroughly cooled apply to the meat and weigh down.

They will be ready to take out and smoke anytime after three weeks.

۞ ۞ ۞ ۞ ۞

BEEF PICKLE. — MRS. HENRY WHITTAKER.

For twenty-five pounds of beef.

one gallon of water,
on and one-half pounds salt,
one pound brown sugar,
one ounce of saltpeter.

In as much beef as the brine will cover let come to a boil. Add one teaspoonful baking soda. Put into a boiler, let come to a boil, then put meat and pack in crock.

Serve all the beef likewise after which let the pickle come to a boil and skim, then pour over the beef boiling hot. Weigh the beef down. Will keep all summer.

۞ ۞ ۞ ۞ ۞

CRANBERRY SAUCE. — MRS. FRED WHEELER.

Pick over and wash one quart cranberries. Put them in a sauce pan, pour over them one pint of boiling water.

Cover and let them boil until they pop open. Then add four cups of sugar. Draw to hack of stove a few minutes until sugar is dissolved.

۞ ۞ ۞ ۞ ۞

BROWN SAUCE. — MRS. FRED WHEELER.

In a saucepan brown one tablespoonful of butter until dark, but not burned. Add one tablespoonful of flour. Stir until stir until smooth and thoroughly browned, then add gradually one cupful of good beef stock or hot water and stir until smooth and thick.

Salt and pepper to taste. Simmer five minutes.

From this sauce are made manny by adding different flavorings such as catsup, jelly, Worcestershire sauce, etc.

Brown sauce and it variations are served with dark-colored meats, game, ham cutlets, etc.

۞ ۞ ۞ ۞ ۞

JELL-O WITH FOWL AND OTHER MEATS. — MRS. FRANK CRANE.

As a table jelly with fowl or other meat, Lemon Jell-O is better than the commonly used jellies. It has a delicious flavor and a delightful cooling quality.

Cherry Jell-o is also a very nice as a table jelly. Full directions are given in the little recipe book in each Jell-O package.

۞ ۞ ۞ ۞ ۞

CURRANT JELLY SAUCE. — MRS. E. P.

Melt one-half glass of currant jelly over a slow fire. Add one cupful of hot brown sauce, stir well and simmer one minute.

۞ ۞ ۞ ۞ ۞

CREAM SAUCE. — MRS. E. P.

Scald one pint of milk or cream. Melt one tablespoonful of butter in a granite sauce pan. When bubbling add two tablespoonfuls of flour or cornstarch.

Add one-third of the cream, stir. As it boils and thickens add more cream and boll again. When perfectly smooth add the remainder of the cream.

The sauce should be very thick. Add the seasoning-salt, celery salt and pepper.

۞ ۞ ۞ ۞ ۞

MINT SAUCE. — MRS. FRED WHEELER.

- one cupful of chopped fresh mint,
- one cupful of vinegar,
- one-fourth cup of powdered sugar.

It will keep well if kept cool and can be used any time. Serve with lamb.

۞ ۞ ۞ ۞ ۞

HORSE RADISH SAUCE. — MRS. FRED WHEELER.

One cupful of freshly grated horseradish,
one teaspoonful salt,
sugar,
mustard,
a dash of pepper,
two tablespoonfuls of vinegar.

Mix all together. Add one cup of cream whipped very stiff.

Especially nice with croquettes or roast beef.

۞ ۞ ۞ ۞ ۞

HOLLANDAISE SAUCE. — CONTRIBUTED.

Cook one tablespoonful of flour in one tablespoonful of butter. Add slowly one cup of boiling water (or veal or chicken stock).

When boiled remove from fire and stir in the beaten yolks of three eggs and one tablespoonful of lemon juice.

Return to the fire and stir constantly until it begins to stiffen, then beat in one tablespoonful of butter.

Serve while hot with boiled or baked fish.

Can be used for cauliflower, asparagus, etc.