Pork.
A little salted pork or bacon should always be kept in the house. I confess to having a decided prejudice against this meat, considering it unwholesome and dangerous, especially in cities, unless used in the smallest quantities. Yet pork makes a delicious flavoring for cooking other meats, and thin, small slices of breakfast bacon are a relishing garnish for beefsteak, veal cutlets, liver, etc. In the country, perhaps, there is less cause for doubt about its use, where the animal is raised with corn, and where much outdoor life will permit the taking of stronger food.