Boiling

All fresh meats to be boiled should be plunged into boiling water and allowed to boil rapidly for ten or fifteen minutes, to coagulate the albumen and thus close the pores, keeping in the juices of the meat. After the meat has boiled for ten minutes place it where it will just simmer, until tender. Meat that boils rapidly will be stringy.

Ham

Scrub the ham with a vegetable brush until perfectly clean; then place it in a large kettle with cold water and let it come to the boiling point; simmer gently until tender - it requires about twenty minutes to the pound; let stand in the water until cold, then remove the skin; roll in fine bread crumbs, stick the fat parts with whole cloves and bake in a moderate oven about half an hour.

Tongue

Cook slowly in boiling water until tender - about five or six hours -then plunge into cold water and peel off the skin. For salt tongue, soak over night and cover with cold water instead of boiling water when putting on to cook.

Corned Beef

Wash and cover with cold water; simmer slowly five or six hours, or until tender; let stand in the water in which it was boiled if it is to be served cold. To press corned beef, remove the bones after it is cooked and put it under a heavy weight.

New England Dinner

Six pounds of corned beef, One pound of salt pork, Two or three beets, Two carrots,

One small white turnip, One small yellow turnip, Six or eight medium-sized potatoes of uniform size.

Wash and soak the corned beef and pork in cold water; put it on to boil in fresh cold water; simmer until it is tender; remove from the kettle and skim the liquor; wash and pare the turnips and carrots and cut into inch slices; cut the cabbage into quarters and wash carefully; put the carrots, turnips and cabbage into the boiling liquor and cook until tender; pare and add the potatoes half an hour before serving time; cook the beets in a separate kettle; remove the skin, cut in half-inch slices; when the vegetables are cooked, drain; put the beef and pork in the center of a large platter; serve the carrots, potatoes and turnips around the edge, with the cabbage and beets in separate dishes; the beets can be cooked the day before and covered with vinegar, serving them as pickled beets; always cook the beets in a separate kettle; the corned beef may be cooked the day before and pressed, saving the liquor for cooking the vegetables.