Three-quarters cup of salt in a saucepan

And add

Three and one-half cups of water,
One bay leaf,
One-half teaspoon of saltpeter.

Bring to a boil and cool. Place the meat in a china bowl or a wooden
bucket and pour the brine over it. Now place a plate on top of the
meat and weigh down with an old flatiron and heavy stone. Turn the
meat every other day.

This meat will keep for one week. This method is suitable for mutton,
beef or pork. For lamb or chicken place in a saucepan and add

One-half carrot,
One onion,
Sufficient boiling water to partially cover same.

Cook, keeping pan closely covered, for ten minutes to the pound. Cool
before placing in the ice box. If it is necessary to keep the meat
only until the next day, mince fine two onions and add

Four tablespoons of salt,
One tablespoon of pepper.

Mix thoroughly and then rub the meat thoroughly with this mixture.
Meat may be kept in the ordinary ice box that holds seventy-five
pounds of ice for two days in the hottest weather in the following
manner: Wipe the meat with a dry cloth and cover with a wax or
parchment paper, and then hang from a hook in the lower part of the
refrigerator, directly under the ice chamber if possible. The hooks
are shaped like the letter S, sharply pointed at both ends and they
may be purchased or made by any hardware dealer.

Meat allowed to lie on a platter soon loses its nutritious qualities
with the escaping of the juices.

FILLET OF BEEF

Have the butcher trim the fillet into shape and then lard it with salt
pork. Dust lightly with flour and then place on a rack in the roasting
pan and place in a hot oven, basting every ten minutes. Cook, allowing
the meat one-half hour to become thoroughly heated and to start
cooking; then allow twelve minutes for every pound. This cut is the
choicest of the entire cattle and is without a single ounce of waste.
It is delicious either hot or cold.

WELSH CHEESE PUDDING

Five ounces of grated cheese,
One cup of bread crumbs,
One cup of flour,
One and one-half teaspoons of salt,
One teaspoon of white pepper,
One teaspoon of paprika,
One tablespoon of Worcestershire sauce,
One tablespoon of baking powder,
Four tablespoons of grated onions,
One egg,
One cup of milk.

Beat to thoroughly mix and then pour in moulds or prepared pudding
cloth and boil for one and three-quarters hours. Serve either hot or
cold. To serve hot, use the fo