large spoonfuls of the batter, and in the
center of each place a piece of the fried pork, then cover the pork with
batter, and when nicely brown, turn and let the other side brown. Currant
jelly is nice with them.

FRICATELLE.

Chop raw fresh pork very fine, add a little salt and plenty of pepper, 2
small onions chopped fine, half as much bread as there is meat, soaked
until soft, 2 eggs. Mix well together, make into oblong patties and fry
like oysters. These are nice for breakfast. If used for supper, serve with
sliced lemon.

CROQUETTES.

Raw pork chopped fine, 2 cups, 1 small onion chopped very fine, 1 teaspoon
powdered sage, 1 cup bread crumbs rubbed fine, salt and pepper to taste, 2
eggs beaten light. Mix thoroughly, make small flat cakes, roll lightly in
flour and fry in hot lard.

_Pork Pies, Cakes and Puddings._

PORK PIE.

Cut fresh pork in small inch and half-inch pieces, allowing both fat and
lean. Boil until done in slightly salted water. Lay away in an earthen
dish over night. In the morning it will be found to be surrounded with a
firm meat jelly. Will not soak pie crust. Make a rich baking powder
biscuit paste. Roll out thin, make top and bottom crust, fill with the
prepared pork. Bake.--[H. M. G.

A HINT FOR PORK PIE.

Every housekeeper knows how to make pork pie, but not every one knows that
if the bottom crust is first baked with a handful of rice to prevent
bubbling--the rice may be used many times for the same purpose--and the
pork partially cooked before the upper crust is added, the pie will be
twice as palatable as if baked in the old way. The crust will not be soggy
and the meat juices will not lose flavor by evaporation.--[Mrs. O. P.

PORK PIE WITH APPLES.

Line a deep pudding dish with pie crust. Place a layer of tart apples in
the dish, sprinkle with sugar and a little nutmeg, then place a layer of
thin slices of fat salt pork (not cooked), sprinkle lightly with black
pepper. Continue to add apples and pork until the dish is full. Cover with
a crust and bake until the apples are cooked, when the pork should be
melted. Serve as any pie.--[M. C.

SPARERIB PIE.

Chop the small mussy pieces of meat, put in a pudding or bread tin, add
some of the gravy and a little water. Make a biscuit crust, roll half an
inch thick and put over the top and bake. A tasty way is to cut the crust
into biscuits, place close together on top of the meat and bake. More
dainty to serve than the