Corned Beef
Corned beef is a homely dish but delightful when properly cooked. As the salt used in curing has hardened the fibre as well as robbed the meat of some of its digestibility, slow cooking is indicated. Should the meat seem unusually salty, it might be well to soak it over night or for a few hours. Cover with cold water, bring slowly to the boil, then drain; cover with fresh boiling water and draw the pot back where the contents will hardly simmer. Allow fully threequarters of an hour for each pound of meat. For those who like the flavor of the meat in the vegetables, it will be best to cook the meat in advance of the meal hour. From the pot take out a portion of the liquor. Skim all fat from it, heat part in a large saucepan ; to this add the cabbage sliced or cut into quarters and boil steadily until done-this will take about forty-five minutes.
Cook the potatoes separately in the remainder of the skimmed liquor. In this way the vegetables are rendered more digestible than when they are cooked in the greasy pot liquor.