x hours or longer. Keep the oven
a moderate heat; add hot water from the tea-kettle as needed, on
account of evaporation, to keep the beans moist. When the meat becomes
crisp and looks cooked, remove it, as too long baking the pork
destroys its solidity.

FRIED SALT PORK.

Cut in thin slices, and freshen in cold water, roll in flour, and fry
crisp. If required quickly pour boiling water over the slices, let
stand a few minutes, drain and roll in flour as before; drain off most
of the grease from the frying pan; stir in while hot one or two
tablespoonfuls of flour, about half a pint of milk, a little pepper,
and salt if over freshened; let it boil, and pour into a gravy dish. A
teaspoonful of finely-chopped parsley will add pleasantly to the
appearance of the gravy.

GRILLED SALT PORK.

Take quite thin slices of the thick part of side pork, of a clear
white, and thinly streaked with lean; hold one on a toasting fork
before a brisk fire to grill; have at hand a dish of cold water, in
which immerse it frequently while cooking, to remove the superfluous
fat and render it more delicate. Put each slice as cooked in a warm
covered pan; when all are done, serve hot.

FRIED HAM AND EGGS.

Cut slices of ham quite thin, cut off the rind or skin, put them into
a hot frying pan, turning them often until crisp, taking care not to
burn the slices; three minutes will cook them well. Dish them on a hot
platter; then turn off the top of the grease, rinse out the pan, and
put back the clear grease to fry the eggs. Break the eggs separately
in a saucer, that in case a bad one should be among them it may not
mix with the rest. Slip each egg gently into the frying pan. Do not
turn them while they are frying, put keep pouring some of the hot lard
over them with a kitchen spoon; this will do them sufficiently on the
upper side. They will be done enough in about three minutes; the white
must retain its transparency so that the yolk will be seen through it.
When done take them up with a tin slice; drain off the lard, and if
any part of the white is discolored or ragged, trim it off. Lay a
fried egg upon each slice of the ham, and send to table hot.

COLD BACON AND EGGS.

An economical way of using bacon and eggs that have been left from a
previous meal is to put them in a wooden bowl and chop them quite
fine, adding a little mashed or cold chopped potato, and a little
bacon gravy, if any was left. Mix and mould it into little