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Classic
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page 133
COLD BACON AND EGGS.
An economical way of using bacon and eggs that have been left from a previous
meal is to put them in a wooden bowl and chop them quite fine, adding a little
mashed or cold chopped potato, and a little bacon gravy, if any was left. Mix
and mould it into little balls, roll in raw egg and cracker-crumbs, and fry in a
spider the same as frying eggs; fry a light brown on both sides. Serve hot. Very
appetizing.
SCRAPPEL.
Scrappel is a most palatable dish. Take the head, heart and any lean scraps of
pork, and boil until the flesh slips easily from the bones. Remove the fat,
gristle and bones, then chop fine. Set the liquor in which the meat was boiled
aside until cold, take the cake of fat from the surface and return to the fire.
When it boils, put in the chopped meat and season well with pepper and salt. Let
it boil again, put in the chopped meat and season well with pepper and salt. Let
it boil again, then thicken with corn-meal as you would in making ordinary
corn-meal mush, by letting it slip through the fingers slowly to prevent lumps.
Cook an hour, stirring constantly at first, afterwards putting back on the range
in a position to boil gently. When done, pour into a long, square pan, not too
deep, and mold. In cold weather this can be kept several weeks. Cut into slices
when cold, and fried brown, as you do mush, is a cheap and delicious breakfast
dish.
TO BAKE A HAM. (Corned.)
Take a medium-sized ham and place it to soak for ten or twelve hours. Then cut
away the rusty part from underneath, wipe it dry, and cover it rather thickly
over with a paste made of flour and water. Put it into an earthen dish, and set
it in a moderately heated oven. When done, take off the crust carefully, and
peel off the skin, put a frill of cut paper around the knuckle, and raspings of
bread over the fat of the ham, or serve it glazed and garnished with cut
vegetables. It will take about four or five hours to bake it.
Cooked in this way the flavor is much finer than when boiled.
PIGS' FEET PICKLED.
Take twelve pigs' feet, scrape and wash them clean, put them into a sauce-pan
with enough hot (not boiling) water to cover them. When partly done, salt them.
It requires four to five hours to boil them soft. Pack them in a stone crock,
and pour over them spiced vinegar made hot. They will be ready to use in a day
or two. If you wish them for breakfast, split them, make a batter of two eggs, a
cup of milk, salt, a teaspoonful of butter, with flour enough to make
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