How To Cook Poultry And Meat

A writer says: "All kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled, a little vinegar or a piece of lemon. By the use of an acid there will be a considerable saving of fuel, as well as shortening of time. Its action is beneficial on old, tough meats, rendering them quite tender and easy of digestion. Tainted meats and fowls will lose their bad taste and odor if cooked in this way; and if not used too freely, no taste of it will be acquired".

How To Keep Beef

Dry well with clean cloth; rub ground pepper plentifully over every part of it first, then flour it well, and hang it in cool place, where the air will come to it.

How To Pickle Meat In One Day

Take a tub of rain or river water and put two pieces of thin wood across it, and set the beef on them, distant about an inch from the water; heap as much salt as will stand on your beef, and let it remain twenty-four hours; then take off and boil, the water having drawn the salt completely through the meat.

Testing Milk

A well polished knitting needle is dipped into a deep vessel of milk, and immediately withdrawn in an upright position; when, if the sample be pure, some of the fluid will be found to adhere to it, while such is not the case if water has been added to the milk.