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Show , Sister Mary - "Butchering time " To the cou-itry housckeopei this means a lot of work, but work with a good return. Spare ribs and sausage and plenty of Inrd help to sole many of the "what to cat" problems. Even If you live In a city and can't raise your own pOrk, why not buy a whole or half a pig and cure your own hams and bacon and maKe some lard? A pip weighing; 200 pounds will make about 10 pounds of lurd hcsldes the fresh pork roasts and saustiw nnd the hums, shoulder nnd bacon. This will mean work, but It will also mean money ln pocket for the effort will bu worth dollars and cents.' Tho man of whom you buy your pig should cut it up for you. That Is. cut It Into the roasts and bncon strips, the hums and shoulders, the fat to render head cheese and the feet for pickled pig's feci. Of course the more roasts you have the less sausage; ruora baron, leas lard. The meat should he taken care of Immediately. Imme-diately. Tho hams and shoulders may bo put into brlno or sugar cuied. To sugar euro hams and shoulders of one pig: JJ'i pounds suit 2',4 ounces black pepper' ' Ji ounce saltpetre J pint molasses Hub meat first w itli molasses.. Mbc salt, pepper and saltpetre and rub into tho molasses. Let stand from four lo six wecksj'and then smoke. I.el your butcher see to Iho smoking for you. Or the meat to be cured may be taken care of In this way Rub tho outside of each ham with a feaspoonful of powdered saltpetre, and tho inside with a teaspoon-ful teaspoon-ful of-cayenne peppei Mix lVs pounds of brown sugar with Vt ikhiihI salt and rub pork well with It. Have leady some large tubs, the bottom sprinkled -with .salt und put Uio meal In. skin side down. Sprinkle each layer of meat well with salt. Let stand idghi days. Unmove from tub. wipe will from meal und wash tub. Take 5 ounces saltpetre. 2 (turt6 molasses. 2 pounds salt nnd 2 or it gallons of water Holl and skim. Cool and pour over meat. The meat must be turned frequently whllo in the "ploklo" to plcklo It evenly. The hams' should leinaln hi the brine fbur weeks and tho bacon three. TakeOut and wipe dry and send to be smoked. ' Our grandmothers always rendered their lard and cured their bains and bncon and there is leally no reason why we shouldn't. .lust custom. MENU FOR TOMORROW Wtl&VKbWST Baked imare. ccroals. toasc. roffee. I I.l'CHKON Potato soup. toasted 1 bicad sticks, fruit salad, crackers, loa. DIXXER Spaiv ribs, potutoes roasted wltli meat, brown Kravy. stowed dried! corn, lettuce salad with French dressing. oneci.usl apple p!, ooffe. j "Plfls l plos," but pork's good eatln. |