piece of fat salt pork that has a few streaks of
lean (if preferred). Slice thin, scald in hot water, have the frying pan
smoking hot, put in the slices of pork and fry (without scorching) until
crisp. Then pour off nearly all the fat, add some hot water after the
slices have been removed from the pan, and stir in some flour moistened
with cold water for a thickened gravy.--[Farmer's Wife.

FRIED IN BATTER OR WITH APPLES.

Slice thin and fry crisp in a hot frying pan, then dip in a batter made as
follows: One egg well beaten, 3 large spoons rich milk, and flour enough
to make a thin batter. Fry once more until the batter is a delicate brown,
and if any batter remains it may be fried as little cakes and served with
the pork. Instead of the batter, apples, sliced, may be fried in the fat,
with a little water and sugar added, or poor man's cakes, made by scalding
4 spoons granulated (or other) corn meal with boiling water, to which add
a pinch of salt and 1 egg, stirred briskly in.--[F. W.

SWEET FRIED.

Take nice slices of pork, as many as you need, and parboil in buttermilk
for five minutes, then fry to a golden brown. Or parboil the slices in
skimmilk, and while frying sprinkle on each slice a little white sugar and
fry a nice brown. Be watchful while frying, as it burns very easily after
the sugar is on.--[I. M. W.

TO FRY IN BATTER.

Prepare as for plain fried pork, fry without dipping in flour, and when
done, dip into a batter made as follows: One egg beaten light, 2
tablespoonfuls of milk and the same of sifted flour, or enough to make a
thin batter. Stir smooth, salt slightly, dip the fried pork into it and
put back into the hot drippings. Brown slightly on both sides, remove to a
hot platter and serve immediately.--[R. W.

FRIED WITH SAGE.

Freshen the pork in the usual manner with water or soaking in milk, partly
fry the pork, then put three or four freshly picked sprigs of sage in the
frying pan with the pork. When done, lay the crisp fried sage leaves on
platter with the pork.--[Mrs. W. L. R.

MRS. BISBEE'S CREAMED PORK.

Slice as many slices as your frying pan will hold, pour on cold water,
place upon the range to freshen; when hot, pour off the water and fry
until crispy; take out upon a platter, pour the fat in a bowl. Pour some
milk, about a pint, in the frying pan, boil, thicken and pour upon the
fried pork. Serve at once.--[Mrs. G. A. B.

BAKED.

Take a piece of salt pork as lar