Two onions sliced,
One faggot of soup herbs,
Two bay leaves,
Two allspice,
Four cloves,
One cup of strong cider vinegar.

Cover closely and bring to a boil; then simmer and keep just below the
boiling point for three hours. Let cool in the liquid and then, when
cold, chill in the ice box before slicing.

The coarse left-over parts of the tongue may be used for meat loaf,
croquettes or hash.

PICKLED TRIPE

Cut one pound of cooked honeycomb tripe in pieces one inch by three
inches. Place in a casserole dish and add

One cup of vinegar,
One-half cup of water,
One onion, cut fine,
One teaspoon of salt,
One-half teaspoon of white pepper,
One bay loaf,
Eight cloves,
Ten allspices,
One small red pepper pod.

Cover and bake in hot oven for thirty minutes and then cool.

BAKED HAM, VIRGINIA

Scrub a small ham and cook until tender. The fireless cooker will
prevent the ham from wasting while cooking. When tender, lift and
remove the skin. Trim to shape and then place in a bowl

Three-quarters cup of brown sugar,
One-quarter cup of cinnamon,
One teaspoon of nutmeg,
One teaspoon of cloves,
One teaspoon of allspice.

Mix thoroughly and then pat and rub into the ham. Place in a hot oven
and bake for forty minutes, basting frequently with one-half cupful of
water and one-half cupful of vinegar.

CORN BEEF HASH

Cut the cooked meat into one-half inch cubes and place in a saucepan
and add to each cup of meat

One and one-half cups of pared and diced potatoes,
One-half cup of finely chopped onions,
One cup of boiling water.

Cover closely and steam until meat and potatoes are tender and the
water is evaporated; then season. Now melt three tablespoons of
shortening in an iron frying pan and when hot turn in the hash,
forming an omelet shape in half the pan. When nicely browned, turn the
hash with a cake turner, still keeping the omelet shape, and brown.
Turn on a hot platter and garnish with finely chopped parsley.

BROWN POT ROAST OF SHIN BEEF

Wipe the meat with a damp cloth and then pat into it one-half cup
of flour. Now heat the bacon fat left from cooking the bacon for
breakfast in a saucepan and place in the meat. Brown quickly, turning
frequently until every part is nicely browned; then add two cups of
water and cover closely and cook slowly for one hour. Now add

Four medium-sized carrots,
Four medium-sized onions.

Season and cover aga