Ham may be pan-broiled as directed in former recipes.

FRIED BACON.

Cut into very thin slices, put into a very hot frying pan, and cook until clear and crisp.

SAUSAGE.

Prick the skins with a sharp fork so as to prevent bursting; place them in a frying pan over a moderate fire and fry in their own fat until a nice brown.  After taking the sausage from the pan, add 1 tbsp. of flour to the fat in the pan, add 1 cup of boiling water, stir until it boils, pour over the sausage and serve.

LIVER AND BACON.

Have the bacon cut in thin slices and keep it cold until the time to cook it.  Have the liver cut into slices about 1/3 of an inch thick.  If it be calf or sheep’s liver, wash it in cold water and let it drain; but if it be beef liver, after washing it, cover with boiling water and let it stand for 5 minutes, then drain it.  Cook the bacon as directed, then take it up.  Lay the slices of liver in the hot fat, cook them for 8 or 10 minutes, turning often; season with pepper and salt.  Arrange the liver on a warm platter, make a gravy as directed in other recipes, pour over the liver, placing the bacon round the outside. (Always cook bacon quickly and liver slowly.)

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POULTRY.

The best chickens have soft yellow feet, short thick legs, smooth, moist skin and plump breast; the cartilage on the end of the breast bone is soft and pliable.  Pin feathers always indicate a young bird and long hairs an older one.  All poultry should be dressed as soon as killed.  Cut off the head, and if the fowl is to be roasted, slip the skin back from the neck and cut the neck off close to the body, leaving skin enough to fold over on the back.  Remove the windpipe, pull the crop away from the skin on the neck and breast, and cut off close to the opening in the body.  Cut through the skin about 2 inches below the leg joint, bend the leg at the cut by pressing it on the edge of the table and break off the bone.  Then pull out the tendon.  If care be taken to cut only through the skin, these cords may be pulled out easily, one at a time, with the fingers; or by putting the foot of the fowl against the casing of a door, then shut the door tightly and pull on the leg.  The drum stick of a roast chicken or turkey is greatly improved by removing the tendons.  Cut out the oil bag in the tail, make an incision near the vent, insert two fingers, keeping the fingers up close to the breast bone until you can reach in beyond the liver and heart, and loosen on either side down toward the back.  Draw everything out carefully.  See that the kidneys and lungs are not left in, and be very careful not to break any of the intestines.  When the fowl has been cleaned carefully it will not