" Relations always expect Meat for Breakfast".
At the time of placing the steak over the fire, put into the oven a dripping pan large enough to hold the steak without folding. As soon as the steak is lightly browned on both sides, transfer it to the hot pan and hot oven, where, if it be thick, it will need to remain from 5 to 10 minutes.
Another Way : Let your frying pan get smoking hot, lay your steak in smoothly without any grease or butter. It will stick fast at first but as soon as it is browned it can be loosened with a knife. When the juice begins to appear turn it over, press closely to the pan when turned, turn it every quarter of a minute until done, then pepper and salt, pressing in the butter upon a hot platter. Some add a tablespoon of coffee to make some gravy, pour in the pan and let it boil up.
" Keep the broiling pan piping hot all the time the meat is cooking."-Mrs. Ewing.
Prepare a chicken as for broiling, by being opened down the back, wash in cold water and wipe dry with a soft cloth, flatten the breast bone with a mallet, twist the wings back to expose the breast, then place the chicken skin up in a dripping pan, press it close to the pan to make it lie as flat as possible, then put in a hot oven. In five minutes it will begin to sputter, in 20 or 25 minutes it will be cooked ready for seasoning upon a heated platter with pepper, salt and butter. -Mrs. E. P. Ewing.
Have the oven just as hot as the chicken will bear without burning.
Put beef in a hot oven, do not salt until almost done. A moderate oven will make tender beef tough, a quick bake without salt will insure a tender juicy roast.
Five pounds salt, 5 pounds sugar, 12 quarts water, 2 ounces saltpetre, boil, skim and pour over the meat while hot.
For 100 pounds of beef take 9 pounds of salt, 3 pounds of sugar, 2 ounces of soda, 2 ounces of saltpetre, put all into six gallons of water and boil, place the beef in a clean vessel and pour the mixture over hot.
The following is the famous recipe used by Mrs. Henry Clay for curing hams, several hogsheads of which were annually sent to Boston, where, under the name of " Ashland Hams," they commanded the highest of prices, especially among the wealthy Whigs of that city;
For every 10 hams of moderate size she took 3 1/2 pounds of fine salt, 1 pound of saltpetre and 2 pounds of brown sugar, and after mixing these thoroughly together, rubbed the hams therewith on either side. They were then packed in a tight box and placed in a cool outhouse for about three weeks, when the hams were taken out and put in a pickling tub or hogshead and covered with brine strong enough to swim an egg.
After remaining in the pickle for about three weeks they were taken out, thoroughly rubbed with fresh salt and hung up in a well-ventilated house for a few days to dry. Next they were transferred to the smoke-house, where they were hung up and smoked with green hickory or walnut wood until they acquired the color of bright mahogany. This accomplished, each ham was sewed up in a canvas, the coverings whitewashed and hung up to dry, after which they were whitewashed again and packed away in hogsheads with hickory ashes, until wanted for either home use or sending to Boston.