BRUNSWICK STEW—­Cut up one chicken, preferably a good fat hen, cover with cold water, season with salt and pepper, and cook slowly until about half done.  Add six ears of green corn, splitting through the kernels, one pint butter beans and six large tomatoes chopped fine.  A little onion may be added if desired.  Cook until the vegetables are thoroughly done, but very slowly, so as to avoid burning.  Add strips of pastry for dumplings and cook five minutes.  Fresh pork can be used in place of the chicken and canned vegetables instead of the fresh.

CALVES’ TONGUES—­Wash and put into a saucepan with half a dozen slices of carrot, an onion sliced, five cloves, a teaspoon of whole peppercorns, and half a level tablespoon of salt.  Cover with boiling water and simmer until tender.  Drain and cool a little, then take off the skin.  Drop back into the hot liquid to reheat.  Serve with a sauce.  Melt one-quarter cup of butter, add three slightly rounding tablespoons of flour, stir and cook until browned, add two cups of broth, brown stock of rich gravy melted in hot water, one-half level teaspoon of salt, the same of paprika, a saltspoon of allspice, one tablespoon of vinegar, a few grains of cayenne, and half a tablespoon of capers.  Pour over the tongues and serve.

CORNED BEEF HASH—­To two cups of chopped cold corned beef, add two cups of chopped cold boiled potatoes.  Heat three tablespoons of bacon fat in a frying pan and add the meat and potato, add pepper and salt, if necessary, and moisten with water.  Cook slowly until a nice brown underneath.  Roll from the pan on to a hot platter.  Garnish with parsley and serve with pickled beets.

ENGLISH POT ROAST—­Cut one pound of cold roast into two-inch pieces, slice four good sized potatoes thin, also one onion, into a deep dish, put a layer of the beef, one of potatoes, one of onions, salt and pepper, another layer of meat, potatoes and onions, season again, add one cup gravy, and over all put a thick layer of potatoes.  Bake three hours—­the longer and slower the better.

FRANKFORT SAUSAGE—­For this use any part of the pig, but equal quantities of lean and fat.  Mince fine, season with ground coriander seed, salt, pepper, and a small quantity of nutmeg.  Have ready skins, well cleaned and soaked in cold water for several hours, fill with the seasoned meat, secure the ends and hang in a cool, dry place until needed.

FRIED HAM—­Cut off a thick slice of ham.  Place in a saucepan over the fire, with sufficient water to cover and let come to a boil.  Pour off the water, and fry the ham slowly until it is brown on both sides.  Season with pepper and serve.  Eggs are usually served with fried ham.  They may be fried in the same pan or separately, in sufficient grease to prevent burning.  Season with salt and pepper, place around the ham.