Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

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 butter 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 molasses, pack the beef in a barrel, with fine and coarse 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. A New Method of Curing Beef. Take six gallons of water, nine pounds of salt, (fine and coarse mixed,) three pounds of sugar, one quart of molasses, three ounces of saltpetre, and one ounce of pearl ash or salaeratus, boil and skim it well, and let it stand till entirely cold, when pour it on beef that has been sprinkled with salt for several days. You can boil of this beef from the brine all winter, or hang it up, and smoke it with your bacon. To Cure a Dozen Tongues. Soak the tongues an hour in a tub of cold water to extract the blood, and cut off most of the root, mix together a quarter of a pound of saltpetre, finely powdered, one pound of brown