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To Cook Backbone or Chine

Cut the chine in three pieces; the large end must be about a foot long, the remainder cut in half. Put it in a pot of water and boil for two hours; then put it in a pan, baste and set it in the stove to brown. Peel some Irish potatoes and put them in the pot; boil till done, mash them up and season with pepper, a little salt, and some of the gravy dripping out of the chine while baking; spread them in the dish, then lay the chine on top. The largest piece is generally put aside to eat cold, and is very nice. Turnips are good, cooked in the same wayoas potatoes, with the chine.

The chine and ham of a hog are nice, corned like beef.--Mrs. P. W.