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Sausage to Keep Through the Summer and
Ham the Year Around
The above is confirmed by
O. S. Cohoon, of Belvidere, Ill., with the additional
thought of preserving ham, through the Detroit
Tribune, in answer to a, lady, who inquired for a
recipe to keep sausage through the summer,
which" if properly done, can't fail. The writer says:
After the sausage has been made from 24 to 48
hours, slice and cook about two thirds done and
pack in good stone jars, allowing the jars to stand
on the stove hearth, or in some warm place while
cooking and packing Have plenty of hot lard in
the pan while cooking When done, place a light
weight on the meat and cover with hot lard The
meat must be kept covered with the lard. This is
also the best way to preserve ham—the year
round.
Remarks —To have nice fresh sausage or ham, at
all times, handy, is worth a little extra labor
Keep covered with lard, as taken out, to avoid
mould.
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