Put a piece of salt pork to cook in cold water about 9 o’clock. At 10 o’clock add a few beets, at 11 o’clock a head of cabbage, quartered. One-half hour later add the potatoes. Serve very hot.
GERMAN WICK-A-WACK.
Save the rinds of salt pork, boil until tender, then chop very fine, add an equal amount of dried bread dipped in hot water and chopped. Season with salt, pepper and summer savory; mix, spread one inch deep in baking dish, cover with sweet milk. Bake one-half hour. Very nice.
BROILED PORK.
Soak the pork in cold water over night. Wipe dry and broil over coals until crisp. Pour over it ½ pint sweet cream. Ham cooked this way is delicious.
LUNCH LOAF.
Chop remnants of cold boiled ham or salt pork, add crushed crackers and from 3 to 6 eggs, according to the amount of your meat. Bake in a round baking powder box, and when cold it can be sliced for the table.
PORK HASH.
Take scraps of cold pork and ham, chop very fine, put in frying pan, add a very little water, let cook a few minutes, then add twice this amount of chopped potato. Salt and pepper to taste, fry and serve hot.