ge as needed, score it neatly and soak in
milk and water half an hour, or longer if very salt; put into a baking pan
with water and a little flour sprinkled over the scoring. Bake until
done. Always make a dressing to eat with this, of bread and cracker
crumbs, a lump of butter, an egg, salt, pepper and sage to taste; mix with
hot milk, pack in a deep dish and bake about twenty minutes. Keep water in
the baking dish after the meat is taken up, pour off most of the fat and
thicken the liquor. Tomatoes go well with this dish, also cranberry sauce.

BOILED.

Boil 4 or 5 lbs. of pork having streaks of lean in it, in plenty of water,
for one and one-half hours. Take out, remove skin, cut gashes across the
top, sprinkle over powdered sage, pepper and rolled crackers. Brown in the
oven. Slice when cold.

CREAMED IN MILK AND WATER.

Freshen 10 or 12 slices of fat pork and fry a nice brown, then take up the
pork and arrange on a deep platter. Next pour off half the fat from the
frying pan and add 1 cup of milk and 1 of boiling water, and 1 tablespoon
flour mixed with a little cold milk or water, or else sifted in when the
milk and water begin to boil, but then a constant stirring is required to
prevent it from being lumpy. Next add a pinch of salt and a dust of
pepper, let it boil up, and pour over the pork. Enough for six.

EGG PORK.

Take slices of pork and parboil in water, sprinkle a little pepper on the
pork and put into the frying pan with a small piece of butter and fry.
Take 1 egg and a little milk and beat together. When the meat is nearly
done, take each slice and dip into the egg, lay back in the pan and cook
until done.

CREAMED PORK.

Take 6 slices nice pork, or as many as will fry in the frying pan, and
parboil for five minutes, then take out of the water and roll one side of
each slice in flour and fry to a golden brown. When fried, turn nearly all
of the fat off and set the pan on the stove again and turn on a cup of
nice sweet cream; let it boil up, then serve on a platter.

_Soups, Stews, Etc._

PORK SOUP.

Put pork bones in pot of cold salted water. Add the following ingredients,
in a cheesecloth bag: A few pepper seeds, a bit of horse-radish, mace, and
1 sliced turnip. Boil as for beef soup; strain and add a teaspoon of rice
flour to each pint, and let come to a boil. Serve with crackers.

PORK STEW

Slice and fry in a kettle from 1/4 to 1/2 lb. salt pork, drain off the fat
and sa