Soak hardtack in water until it is partly softened. Drop it into hot pork fat, and cook. A soldier's resource.
Same as bacon. Parboil, first, for eight or ten minutes, if hard and salty.
Same as bacon and eggs.
Wash the ham, and let it soak over night in cold water. In the morning, cover it well with fresh water, bring to a boil, and hang the kettle high over the fire where it will boil gently until dinner time. When the bone on the under side leaves the meat readily, the ham is done. If you have eggs, the nicest way to serve a boiled ham is to remove the skin, brush over the top of ham with yolk' of egg, sprinkle thickly with finely grated crumbs or cracker-dust, and brown in an oven.
Cut links apart, prick each with a fork so it will not burst in cooking, lay in cold frying-pan, and fry fifteen to twenty minutes over a slow fire, moving them about so they will brown evenly all over. Serve with mashed potatoes, over which pour the fat from the pan. Apples fried to a light brown in the sausage grease are a pleasant accompaniment.
Put the ham into enough cold water to cover it. Let it come slowly to a boil, and then merely simmer until done. Time, about one-half hour to each pound. Vegetables may be added toward the end, as directed on page 58. If not to be used until the next day, leave the meat in its liquor, weighted down under the surface by a clean rock.
Chop some canned corned beef fine with sliced onions. Mash up with freshly boiled potatoes, two parts potatoes to one of meat. Season highly with pepper (no salt) and dry mustard if liked. Put a little pork fat in a frying-pan, melt, add hash, and cook until nearly dry and a brown crust has formed. Evaporated potatoes and onions can be used according to directions on packages.
Peel and slice some onions. If the meat has much fat, melt it; if not, melt a little pork fat. Add onions, and fry until brown. Mix some flour into a smooth batter with cold water, season with pepper and salt, and pour into the camp kettle. Stir the whole well together. Cut meat into slices, put into the kettle, and heat through.
Boil corned beef as above (if very salty, parboil first, and then change the water). About thirty minutes before it is done add sliced potatoes and hardtack.
When the commissariat is reduced to bacon, corned beef, and hardtack, try this sailor's dish, described by Jack London: Fry half a dozen slices of bacon, add fragments of hardtack, then two cups of water, and stir briskly over the fire; in a few minutes mix in with it slices of canned corned beef; season well with pepper and salt.
Slice 8 oz. of dried beef into thin shavings. Pour over it a pint of boiling water, and let it stand two minutes. Turn off water, and drain beef dry. Heat a heaped tablespoonful of butter in the frying-pan; then add the beef. Cook three minutes, stirring all the time. Then pour on 1/4 pint cold milk. Mix 4 tablespoonfuls milk with 1 teaspoonful flour, and stir into the beef in the pan. Cook two minutes longer and serve at once.
Never eat any that has been left standing open in the can. It is dangerous. If any has been left over, remove it to a clean vessel and keep in a cool place.