HOG JOWL AND TURNIP GREENS

_Paducah Style_

For a person who has written so copiously about food and the pleasures

of eating it, I probably know less of the art of preparing it than any

living creature. I cannot give my favorite recipe because I have none;

but I am glad to give the names of my two favorite dishes, to wit, as

follows:

1st—Hog jowl and turnip greens—Paducah style

2nd—Another helping of the same.

EDITOR’S NOTE:—Hog Jowl, Paducah Style, may be prepared like

this:

Get the jowl. Some prefer it cooked and served with the

bone; others remove the bone before serving. Boil it in well

salted water for thirty minutes, then add the turnip greens

and boil at least thirty minutes longer. Serve with plenty

of butter for dressing; a dash of vinegar and a semi-colon

of mustard are used by some folks who are hard to please.

Beet greens could be used but they are not considered au

fait, and to use spinach is an absolute faux pas.