Fried Salt Pork (or Bacon).
Slice thin, put in frying pan with cold water enough to cover, let it come to a boil and boil two or three minutes; then turn off the water and fry brown on both sides; or, soak one hour in cold water, then roll in bread or cracker crumbs and fry with a little butter or lard in the pan.
Broiled Salt Pork.
Slice thin, and broil on the end of a green switch held over the coals, using extra care that the smoke and flame from the drippings do not reach the pork.
Ham and Eggs.
Fry the ham first, the same as pork or bacon, and fry the eggs in the fat left in the pan. Break each egg separately into a cup, and thence transfer it to the pan, by which means the yolks are kept intact and bad eggs are discovered before it is too late. While the eggs are frying dip up some of the fat with a spoon and pour it over the tops of the eggs.
Broiled Steaks.
If the steak is tough, beat it on both sides, but not enough to tear the meat and allow the juices to escape. Sharpen a green switch at the end, secure the steak on it, and place over a bed of hot coals, turning frequently. Do not let the escaping juices set fire to the meat. Season, after it is done, with pepper and salt, and if a gravy is desired, put a half teaspoonful of salt, half as much pepper, and a piece of butter or fat as large as a duck's egg into a hot dish, and add two tablespoonfuls of boiling water. Pour it over the steak slowly, so that every part of the latter will be moistened.