First, catch your pig. Then ship it to the abattoir nearest you. Bake what they send back. Remove the solid fat and throw the rest away. Fry fat, drain off liquid grease, and combine the residue (called “cracklings”) with:

1 ½ cups water-ground white meal
1 teaspoon salt
1 teaspoon baking powder
1 egg
1 cup milk

Bake in very hot oven until brown (about 15 minutes).

Result: one pan crackling bread serving 6. Total cost: about $250, depending upon size of pig. Some historians say this recipe alone fell the Confederacy.

OMELETTE AURORE

Beat 8 eggs with a pinch of salt, 1 tablespoon sugar and 3 tablespoons heavy cream. Prepare the omelet in the usual manner. Before folding it, place on it 1 cup diced candied fruit and small pieces of marrons glacés which have soaked for several hours in 2 tablespoons of curaçao. Fold the omelet to keep the fruit in place, on a fireproof serving dish. Surround with marrons glacés and candied cherries. cover at once with frangipani cream made by stirring 2 whole eggs and 3 yolks with 3 tablespoons of sugar until they are pale lemon-colored. Then add 1 cup of flour and a pinch of salt, stirring until it is perfectly smooth. Add 2 cups of milk and mix well. Put the mixture in a saucepan over the lowest heat and stir until it is quite thick. It must not boil. Be careful that the cream does not become attached to the bottom or sides of the saucepan. When it has thickened remove it from the heat and add 2 tablespoons of butter and 3 powered macaroons. Stir and mix well. Pour the sauce over the omelet and sprinkle ¼ cup diced angelica over the top. Then sprinkle 6 powered macaroons on top and, finally, 3 tablespoons of melted butter. Place the omelet in a preheated 550-degree oven only long enough to brown it lightly.

Preferment:
1 cup all-purpose flour
1 cup bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
2/3 cup warm water

1. In a large bowl, sift together flours and salt. In a small bowl, dissolve yeast in water. Add to flour mixture and stir until dough forms. Let rest 10 minutes.

2. On a floured surface, knead dough briefly, then return to a greased bowl and allow to rise 1 hour at room temperature. Cover bowl with plastic wrap and refrigerate overnight.

Cottage loaf:
All of the preferment
1 teaspoon instant yeast
2/3 cup warm water
1 3/4 cups bread flour
1/4 cup rye flour
1/2 teaspoon salt

1. Remove the preferment from the refrigerator, cut into 8 wedges, and let sit 1 hour until it reaches room temperature.

2. In a small bowl, dissolve yeast in water. In a large bowl, mix together preferment, dissolved yeast, flours, and salt until a rough dough forms. On a floured surface, knead dough 10 to 15 minutes until smooth and elastic. Place in a greased bowl and let sit in a warm place 30 minutes, or until it has doubled in size.

3. Divide dough into 2 pieces (with 1/3 and 2/3 of the dough respectively) and form into tight balls. Place rounds on a greased baking sheet and set 10 minutes.

4. Preheat oven to 425°F. Place the smaller round on top of the larger round. Push a floured chopstick (or wooden spoon handle) completely through the center of the top round and 2/3 of the way into the bottom rounds to join them. Slash both rounds.

5. Bake 40 to 45 minutes, or until golden brown and loaf makes a hollow sound when tapped on the bottom.

Ingredients:

3.5 lb wheat meal
3.5 lb treacle
12 oz sugar
12 oz butter
2 oz ground ginger
1 oz pounded allspice
1 pint of ale

Add two thirds of the ale to the other ingredients and beat them well for some time then dissolve 1oz of common washing soda in the rest of the ale and add it just before you put it into the oven.

It requires a slow oven - (let all the ingredients except the flour and soda be put before the fire to dissolve for an hour or two.)