What. 100 lb. of solid meat with the bone out 11/4 lb. saltpeter 25 lb. of salt 6-8 oz. of onion, chopped fine

1 This recipe is due to the courtesy of a southern butcher. In the original rule garlic was used instead of onion.

How to make. Rub each piece well with saltpeter, salt, and onion. Put the meat in layers in the barrel, and cover the top with salt. When this has stood 3 or 4 days, put a board on the top and put heavy weights on the board. This will be ready for use in 8 days. Mrs. Allen always takes it from the bottom first.

How To Cook The Corned Beef

Soak a piece of the right size in cold water overnight. In the morning wipe it off and put it in a kettle of cold water. Heat the water slowly and take off the scum. Let the water boil very gently for 4 or 5 hours, depending on the size. When served hot, let it stand a few minutes where it will not boil, before draining off the water.

To serve cold. Pull the meat apart with two forks, taking out poor pieces, and mixing up the lean and fat. Put it into a pan. A bread pan makes a good shape. Put another pan on top, and set flatirons on the pan. This presses the meat down, if you let it stand for several hours. When cold, it can be nicely sliced and is good for sandwiches or for a supper dish.