the under side, and scrape the
rind as clean as possible."

1199. Ham or Bacon Slices.

Ham or bacon slices should not be less than one-eighth or more than a
quarter of an inch thick, and, for delicate persons, should be soaked
in hot water for a quarter of an hour, and then well wiped and dried
before broiling. If you wish to curl a slice, roll it up, and put a
wooden skewer through it; then in may be dressed in a cheese-toaster
or a Dutch oven.

1200. Relishing Rashers of Bacon.

If you have any _cold bacon_, you may make a very nice dish of it by
cutting it into slices about a quarter of an inch thick. Then grate
some crust of bread as directed for ham, and powder the slices well
with it on both sides; lay the rashers in a cheese-toaster,--they will
be browned on one side in about three minutes:--turn them and do the
other. These are a delicious accompaniment to poached or fried
eggs:--the bacon, having been boiled first, is tender and
mellow.--They are an excellent garnish round veal cutlets,
sweetbreads, calf's head hash, green peas, or beans, &c.

1201. Anchovy Sandwiches.

Anchovy sandwiches made with the above, will be found excellent.

1202. Anchovy Toast.

Anchovy toast is made by spreading anchovy paste upon bread either
toasted or fried.

[FIRE IS A GOOD SERVANT BUT A BAD MASTER.]

1203. Scotch Porridge.

_For four persons_.--Boil three pints of water in a clean saucepan,
add a teaspoonful of salt; mix very gradually, while the water is
boiling, one pound of fine oatmeal, stirring constantly, while you put
in the meal, with a round stick about eighteen inches long, called a
"spirtle." Continue stirring for fifteen minutes; then pour into soup
plates, allow it to cool a little, and serve with sweet milk. Scotch
porridge is one of the most nutritive diets that can be given,
especially for young persons, on account of the bone-producing
elements contained in oatmeal. It is sometimes boiled with milk
instead of water, but the mixture is then rather rich for delicate
stomachs.

1204. Scotch Brose.

This favourite Scotch dish is generally made with the liquor in which
meat has been boiled. Put half a pint of oatmeal into a porringer with
a little salt, if there be not enough in the broth,--of which add as
much as will mix it to the consistence of hasty pudding or a little
thicker,--la