Boiled Bacon and Vegetables

Take a one pound piece of smoked bacon, and place in a pot, with
enough cold water to cover it. Add an onion, heat slowly, and let it simmer
until almost done. Forty minutes before serving, add potatoes, then carrots
and, when boiling again, add green beans. Serve on platter with vegetables
around the meat, and garnish with parsley.

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Baked Back Bacon

‘Choose a piece of smoked back bacon, weighing three or four pounds,
and place in a pot. Cover it with cold water, and let it come slowly to a
boil. Then reduce the heat, and let it simmer for one hour. Take meat

from the water and sprinkle it with a mixture containing 1/3 cup of brown

sugar, a cup of dry bread crumbs, and a teaspoon of mustard. Place in
baking pan with a half cup each of vinegar and hot water. Bake for one
hour, with frequent basting. Serve with cabbage or spinach.

CANNING FISH

Home canned fish is always a great help in providing tasty meals for
the family. As your fish may be frozen when obtained, thaw out, and can
immediately. First, dip the fish into boiling water, and take off the scales.
Next, clean thoroughly, and be sure to remove the dark membrane next to
the backbone. Cut off the head and tail. If boned first, the fish will have a
better flavor, although it can be cut into convenient pieces for packing, with
the bones left in. Pack into sealers with the skin facing outwards, add a
teaspoon of salt to each quart jar, partially seal, and boil for three hours.
Seal jars tightly when removed from water. No liquid is necessary when
canning fish.

A teaspoon of vinegar to each quart jar tends to soften the bones, and
improves the flavor.

A teaspoon of butter, to each quart, coats the top of jar, sealing the
contents from the air, and results in a mellow flavor.

STANDARD LIQUID SMOKE—/ncreases Keeping Qualities
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