he cutlets,
or the chops, are extremely nice and delicate when broiled. They must be
cut thin; the coals must be bright and hot; and the meat turned very
often. Serve on a hot platter.

_Fried Pork._--For frying, pork should not be cut over a half an inch
thick: Cook slowly from forty minutes to an hour, with the pan closely
covered, to keep in the steam. Pork requires a long, slow process to
develop its flavor and tenderness. Nearly everyone cooks it too fast, and
for too short a time. When thoroughly steamed and nicely seasoned with
salt, pepper, sage and a little onion, well fed pork is as toothsome and
dainty as turkey. Make a brown gravy and pour over the meat. Serve with
apple sauce.

_Boiled Pork._--Take a leg of pork, or a shoulder, and remove the bones.
Tie closely together and let it cook slowly in a tightly covered pot for
half an hour, adding a little fat if necessary to keep the meat from
sticking. Now sprinkle with salt, pepper and sage. Put two whole onions
in the pot, and just enough boiling water to thoroughly steam the meat.
Place it on the back of the stove and cook over a slow fire for four or
five hours until thoroughly tender and velvety. When done put on a hot
platter in the warming-oven. Thicken the gravy with flour, adding a
little water or milk if necessary, then let it boil for five minutes and
strain. When properly cooked this is delicious cold, and almost as good
for salad as chicken or turkey. If desired, peeled raw potatoes may be
browned in the pot with the meat. These will take about an hour to cook.

_Curing Ham and Bacon._--To have good ham and bacon the meat must first
be properly cured so that the lean part is pink, tender and soft to the
touch, while the fat is clear and white. In many country homes the lean
meat is about as tough, hard, and indigestible as sole leather. A good
recipe for curing is as follows: For every gallon of water take two
pounds of coarse salt and one-half ounce of soda. Boil all together and
skim well, and, while hot, pour over the meat. Put in a cold dry place
with a stone to keep the meat well below the water. After three weeks,
hang the meat and let it dry for two or three days before smoking.

_Broiled Ham._--Nothing is more appetizing for supper than broiled ham,
served with mashed potatoes, milk toast, or a poached egg on dry toast.
Cut the ham as thin as possible, and broil quickly over hot coals,
turning constantly until the fat begins to shrivel.