Fig. 5.
To smoke Hams.—Make a small building of boards, nailing strips over the cracks to confine the smoke. Have within cross-sticks, on which to hang the hams. Have only one opening at top, at the end farthest from the fire. Set it up so high that a small stove can be set under or very near it, with the smoke-pipe entering the floor at the opposite end from the slide. These directions are for a wooden house, and it is better thus than to have a fire within a brick house, because too much warmth lessens the flavor and tenderness of the hams. Change the position of the hams once or twice, that all may be treated alike. When this can not be done, use an inverted barrel or hogshead, with a hole for the smoke to escape, and resting on stones; and keep a small, smouldering fire. Cobs are best, as giving a better flavor; and brands or chips of walnut wood are next best. Keeping a small fire a longer time is better than quicker smoking, as too much heat gives the hams a strong taste, and they are less sweet.
The house and barrel are shown in Fig. 5, on preceding page.
CHAPTER III.
STEWS AND SOUPS.
In using salt and pepper, diversities of strength make a difficulty in giving very exact directions; so also do inequalities in the size of spoons and tumblers. But so much can be done, that a housekeeper, after one trial, can give exact directions to her cook, or with a pencil alter the recipe.
It is a great convenience to have recipes that employ measures which all families have on hand, so as not to use steelyards and balances. The following will be found the most convenient:
- A medium size tea-spoon, even full, equals 60 drops, or one eighth of an ounce.
- A medium size table-spoon, even full, equals two tea-spoonfuls.
- One ounce equals eight even tea-spoonfuls, or four table-spoonfuls.
- One gill equals eight even table-spoonfuls.
- Half a gill equals four even table-spoonfuls.
- Two gills equal half a pint, and four gills equal one pint.
- One common size tumbler equals half a pint, or two gills.
- One pint equals two tumblerfuls, or four gills.
- One quart equals four tumblerfuls, or eight gills.
- Four quarts equal one gallon.
- Four gallons equal one peck.
- Four pecks equal one bushel.
- A quart of sifted flour, heaped, a sifted quart of sugar, and a softened quart of butter each weigh about a pound, and so nearly that measuring is as good as weighing.
- Water is heavier, and a pint of water weighs nearly a pound.
- Ten eggs weigh about one pound.
The most economical modes of cooking, as to time, care, and labor, are stews, soups, and hashes; and when properly seasoned, they are great favorites, especially with children.
Below is a drawing of a stew and soup-kettle that any tinman can easily make. Its advantages are, that, after the meat is put in, there is no danger of scorching, and no watching is required, except to keep up the fire aright, so as to have a steady simmering. Another advantage is, that, by the tight cover, the steam and flavors are confined, and the cooking thus improved. Then, in taking up the stew, it offers several conveniences, as will be found on trial.
