Scraps of pork, including organ meats
Reserved liquid from boiling the pork
1 teaspoon salt
1/2 teaspoon pepper
2 cups (or more) of cornmeal
Oil (or shortening) for frying

In a large pot, boil the pork scraps in water until the flesh slips easily from the bones. Remove fat and gristle, then chop the meat into fine pieces. Set the liquid (in which the meat was boiled) aside until cold, then take the cake of fat from the surface and return rest of liquid to the fire. When it boils put in the chopped meat, salt, and pepper. Bring to a boil again, add the cups of cornmeal until it takes the shape of mush. Pour meal in slowly to prevent lumps. Cook one hour over the stove, stirring constantly at first, then lower heat to allow to boil gently. When done pour into a long square pan and keep in a cool place. Slice and fry in oil or fat for a delicious breakfast.

1 quart of ripe strawberries, hulled
2 cups sugar, used separately
1 quart of fresh cream
pinch of salt

In a large bowl, pour one cup of sugar over the washed and hulled strawberries. Let them stand for half a day in a cool place (for modern folks the refrigerator is okay). After letting set, mash them together, and strain through a coarse towel to separate juice and berry pulp. Take the juice and add the other cup of sugar. Put in pan and heat until sugar is dissolved. Allow to cool. Add strawberry pulp and pinch of salt to juice. Beat in the fresh cream. Place in a container in the ice chest (or freezer) to set. Works wonderfully with raspberries and pineapple too. A great way to enjoy the season's strawberries.

-- Recipes from The White House Cookbook, 1887