Backbone or chine, to cook, 120 " pie, 120 Bacon, to cure, 125 " curing, 125 " fried, 130 " and greens, 129 " shoulder of, 129 Chine, to dress, 121 " roast, 121 Ham, baked, 127 " " 2d, 128 " or tongue, bake, 127 " broiled, 129 " of pork, to cook, 121 " for curing, 125 " Virginia mode of curing, 124 " to boil, 126 " " " 2d, 127 " weighing 10 lbs, 126 " fried, 129 " an improvement to, 126 " relish, 131 " spiced, 129 " stuffed and baked, 128 " to stuff, fresh cured, 128 " toast, 131 " " 2d, 131 Jowl and turnip salad, 130 Lard, to cure, 124 Leg of pork stuffed, 121 Pickled pork, equal to fresh, 130 Pork royal, 122 " steak, 119 Sausage meat, 122 " " excellent recipe, 122 " seasoning for, 122 Salt pork, how to cook, 131 Spare ribs, 119 " " pork, 119 " " 3d, 119 " " 4th, 119 " " grisken and short ribs, to cook, 120