Bacon and Beans
Scrape and trim a nice piece of bacon, (not too fat,) and see that no part of it looks yellow or rusty, or shows any appearance of being too old. If so, do not cook it, as it is unwholesome, unpalatable, and unfit to eat. A shoulder is a good piece to boil. The best of the animal, when smoked, is, of course, the ham or leg. We are now speaking of the other pieces that, when cured, are properly called bacon, and are eaten at plain tables only.
The meat, if very salt, is the better for being put in soak early in the morning, or the night before. Afterwards put it into a pot, and boil and skim it till tender. Have ready a quart or two of fresh green string beans, cut into three pieces, (not more); put them into the pot in which the bacon is boiling, and let them cook with the meat for an hour or more. When done, take them out, drain them well; season them well with pepper, and send them to table on a separate dish from the bacon.
Many persons like so well this bacon flavor, that they always, when boiling string-beans, put a small piece of bacon in the pot, removing it before the beans are sent to table.
With bacon and beans, serve up whole potatos boiled and peeled—and in the country, where cream is plenty, they boil some with butter, and pour it over the potatos, touching each one with pepper.