The home cook book

Wash and cut in small pieces two pounds of the scrag or neck of mutton. Put it over the fire with three cups of water, bring it slowly to boil, and cook it slowly and gently for an hour and a half, keeping it covered tight. Then cut into dice a small carrot, two onions and a turnip, and add to the meat. Add also half a can of fine marrowfat peas and a teaspoon of salt. Cook till all the vegetables are thoroughly tender, and twenty minutes before serving add the other half of the can of peas. If the liquid is fat after you take up the meat, skim it. The peas and vegetables will have thickened the gravy, but you may need a dessertspoon of flour for thickening in addition. Serve on a platter, the mutton in the centre and the vegetables surrounding it. LAMB STEW Slice four good-sized onions thin, rinse in cold water, and cook in an iron frying-pan, with enough cold water to cover them. Slice the cold lamb in thin slices and pieces. When the onions are done put in the meat, season with salt and pepper, and add a half-teacup of stewed tomato and any cold gravy you may have left from the lamb. Have enough water to cover the meat. Stew slowly one hour. Thicken with flour dissolved and stirred smooth in cold water. Pour this into the middle of the stew, and stir with the back of the spoon to prevent lumping. Cover and keep hot. Bacon and Eggs— Fried Bacon— Boiled Bacon with Boiled Cabbage— Jowl and Greens — Pork and Beans — To Cure Hams— To Boil a Ham — Ham Boiled in Cider — Jambolaya — Hog's Head Cheese— Holland Meat Pie — Mock Duck — Crown Roast of Pork— Roast Pork with Sage — Roast Tenderloins— Broiled Pork Tenderloins — Fried Salt Pork with Fried Apples— Old-fashioned Salt Pork with Milk Gravy— To Fry Pork Sausages- Sausage and Eggs BACON AND EGGS HAVE a saucepan well heated, and in it lay thin slices of bacon. Fry on both sides till crisp. Put on a hot platter, and into the hot fat remaining in the saucepan slip eggs, one at a time, from a saucer. Cook till slightly browned on one side, then turn and brown on the other side. Lay the eggs on the platter, put a slice or two of bacon on each egg and ' serve at once. FRIED BACON Bacon is best cooked not in an iron frying-pan, but on tin or granite. Heat hot an omelet pan or a tin pie-plate. Cook rather slowly, turning the bacon from one side to the other, until a nice brown without being hard. Serve on a hot dish, and pour over it whatever quantity of the fat is wished. BOILED BACON WITH BOILED CABBAGE Choose a piece of bacon sufficient for the number required. Put it in a pot and cover it with cold water. Skim when it comes to boil, and boil until tender, which will be one hour or one hour and a half. When done lay it on a platter and surround it with hot boiled cabbage. JOWL AND GREENS The jowl of the hog salted and cured is delicious and appetizing when cooked with young spring dandelion, beet, or other fresh, tender greens. Wash the jowl and set it over a. brisk fire in a kettle. There should be enough cold water to cover it. When the water comes to boil, skim and set the kettle where the water will gently bubble. Allow three td four hours for its cooking.