Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

To Cook Jowl.

Wash the jowl, put it in a stewpan and set on the fire. Cover it with cold water and heat it slowly to the boiling point. Skim, and set back where it will simmer for three hours. The water should not more than bubble. Serve with sliced and boiled turnips and boiled potatoes.

Spinach or cabbage boiled in salted water, then drained and chopped, and seasoned with salt and butter, should be served with the jowl when possible. Later in the season substitute beet and other greens for the spinach and cabbage. In families where economy has to be practised it is customary to cook the cabbage or greens and the turnips with the jowl. No butter is then required for seasoning.