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Jowl and Turnip Salad

This is an old Virginia dish, and much used in the spring of the year. The jowl, which must have been well smoked, must be washed clean, and boiled for three hours. Put in the salad, and boil half an hour; if you boil too long, it will turn yellow. It is also good broiled for breakfast with pepper and butter over it.

The jaw-bone should be removed before sending to the table; this is easily done by running a knife around the lip and under the tongue. The jowl and salad should always be served with fresh poached eggs.--Mrs. P. W.