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Salt and Smoked Meats


These meats are best when they are put over the fire in cold water, brought gradually to a boil, and then set back from the fierce heat of the fire, so as to keep scalding hot WITHOUT BOILING; they take longer to cook this way, but they are tender and delicious, and very little fat is wasted.


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Twenty-Five Cent Dinners for Families of Six (1879).

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