Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

peppers in the center of a hot dish, the bacon around them. Barbecued ham Fry slices of cold boiled ham on both sides. Transfer to a hot dish. Cook together in a frying-pan four tablespoonfuls of vinegar, a teaspoonful of granulated sugar, a teaspoonful of French mustard, and a dash of paprika. Stir until very hot and pour over the fried ham. If raw ham be used, cook for fifteen minutes in a frying-pan in boiling water to which has been added a tablespoonful of vinegar; lay in cold water for ten minutes, wipe dry and fry as directed. Home-made sausages Grind in a sausage-mill or meat-chopper six pounds of lean, fresh pork and three pounds of fat. Mix with this twelve teaspoonfuls of powdered sage, six, each, of black pepper and of salt, two teaspoonfuls, each, of ground cloves and of mace, and one nutmeg, grated. When the seasoning is well mixed with the meat, pack all down in stone jars and pour melted cottolene or other fat on top to exclude the air, or put into long bags of stout muslin. Dip these in melted grease and hang in the cellar. They may be made in small quantities and used at once, and are much better than those we buy in market or shop. Sausages and apples Lay the sausages (“bulk sausage meat” is best) in a frying-pan, cover with hot water and bring quickly to a fast boil. At the end of five minutes pour off the water and fry on both sides, turning twice. Lift them, drain over the pan, and lay in a hot colander in the open oven, while you fry sliced and cored apples in the fat that ran from the sausages in frying. If you use link sausage, prick each before boiling. “Frankfurters” Cover with boiling water and boil slowly until they rise to the surface of the water. Drain and rub over with a mixture of butter, lemon juice and made mustard. Broiled pork chops Are too heavy as breakfast food for any stomach save that of a hod-carrier or ditcher.