Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

hot weather, when you have fresh meat, fowls, or fish left at dinner, sprinkle them with strong vinegar, salt and pepper, warm this up the next day, either as a fry or stew, the vinegar will evaporate, and not injure the taste. Cold rock fish is good, seasoned with salt, pepper and vinegar, to use as a relish for breakfast or tea. To Keep Meat Fresh. Where persons live a distance from market, and have no fresh meat but what they kill, it is important to know how to keep it fresh. In winter, if it is hung up in an out-house, it will keep very well for six weeks, or more, when it has once frozen, it is safe till a thaw comes on, when rub it with salt. In the summer, if you have an ice-house, you can keep it without trouble. If rubbed with salt, and pinned in a cloth, it will keep in the cellar two days, or by lowering it down your well, attached to a rope, and changing the cloth every other day, it will keep good a week in hot weather. To Put up Herring and Shad. Those that put up their own fish should be careful to have the barrels tight and well cleaned, if the pickle leaks from them, they are liable to spoil. Scale the fish and wash them, as it will save much time, when you prepare them for cooking, take out the gills, but leave on the heads of herrings. The heads should be taken off the shad, and split them down the back, put a layer of fish, then a layer of ground alum salt,--and after they are packed, put on a weight to keep them down. If herring are well cured, they will be good at the end of two years. To Put up Herring, _According to the Harford Mode_. First put the herring into the brine left from curing bacon, or, if you have none of that description, make a brine that will bear an egg, and let them remain in it thirty or forty