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Household Tips from Yesterday

 To store meat:

  • Cover the meat with sour milk or buttermilk and store in a cellar.
  • In areas where the nights are cool, hang the meat in the open from a tree so any breeze can pass around it. Make sure the meat is brought inside at dawn. During the day, wrap the meat in a tarp and store in a shady place. Make sure the blowflies don’t deposit eggs on the meat.
  • Keep the meat away from rain and damp nights. Any meat that gets wet must be cooked or jerked immediately.

Meat

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Recipe from Yesterday

Orange Marmalade: This is much more satisfactory if made in small quantities. Take 3 oranges and 1 lemon; slice very thin, not using the ends. Place in a bowl and pour over it 3 pints of cold water, let stand for 24 hours. Then boil in a porcelain kettle until very tender and let stand for another 24 hours. Then to every cup of fruit and liquid add a cup of sugar and boil briskly for about an hour. Try, and the minute it jellies remove from the fire and fill hot dry glasses. Let stand two days before sealing.

Orange Marmalade

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Household Tips from Yesterday

 To preserve brooms:  Dip them for a minute or two in a kettle of boiling suds once a week and they will last much longer, making them tough and pliable.  A carpet wears much longer swept with a broom cared for in this manner. 

broom

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Recipe from Yesterday

 A Crookneck or winter squash pudding: Core, boil and skin a good squash and bruise it well; take six large apples, pared and add six or seven spoonfuls of dry bread or biscuit rendered fine as meal; one pint of milk or cream, two spoons of rose-water, two spoons of wine, five or six eggs beaten and strained, nutmeg, salt and sugar to taste, one spoon flour, meal smartly together and bake for one hour.

Squash