Cut salt pork into slices a quarter of an inch thick, cut off the rind, and then pour over them boiling water, in which let them stand ten minutes; then turn off the water, and fry until they are brown on both sides.

Broiled Salt Pork.

Prepare as for fried, and broil ten minutes over clear coals.

Salt Pork Fried in Batter.

Fry the pork as before directed; dip in batter, and fry in the pork fat, to which should be added two spoonfuls of drippings or lard. Make the batter in the following manner: Mix gradually with one cup of flour one cup of milk, and then add one well beaten egg and a little salt.

Fried Ham.

Cut the ham in very thin slices, and cut off the rind. Have half a spoonful of boiling drippings in the frying-pan, lay the ham in this, and fry quickly eight minutes; it will then be brown and crisp. Where the ham is for dinner, have the slices larger and thicker, and if you do not have eggs with it, fry bread, as directed for sausages.

Broiled Ham.

Cut the ham in thin slices; cut off the rind, and broil over clear coals ten minutes. Butter or not, as you please. When the ham is very salt or hard, slice, and let stand in boiling water ten minutes before frying or broiling.

Ham and Eggs.

Fry the ham as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan; turn back the fat, and add to it half a cup of lard. When this comes to a boil, break in your eggs, leaving room to turn them, if you prefer them turned; they look much nicer, however, when they are not turned. If they are not turned, dip up the boiling fat while they are cooking and pour over them; they will cook rare in two minutes, well done in three. Lay them on the slices of ham, and serve.

Breakfast Bacon.

Cooked the same as ham.

Beefsteak Smothered in Onions.

Fry brown four slices of salt pork; when brown take out the pork, and put in six onions sliced thin. Fry about ten minutes, stirring all the while; then take out all except a thin layer, and upon this lay a slice of steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer with pepper, salt and flour. Pour over this one cupful of boiling water, and cover tight. Simmer half an hour. When you dish, place the steak in the centre of the dish, and heap the onions around it. Serve the same vegetables as for broiled steak.

Broiled Beef Steak.

Cut the steak about three quarters of an inch thick. Have a clear fire and lay the steak on the gridiron, and dredge lightly with flour. If you desire the steak rare, cook ten minutes, if well done, fifteen. Dish and season with butter, pepper, and salt. Serve immediately. Never set steak into the oven to keep warm or to melt the butter. The dish must be hot, the butter stand in a warm room long enough to soften, but do not melt. If for dinner, serve potatoes, either baked or boiled, and any other vegetables which you choose. Many persons pound tough steak before cooking, but I would not recommend it, as by this means it loses much of its juiciness.

There are some families in the country who have no means of broiling. The next best thing such persons can do is to heat the frying pan very hot, and grease with just enough butter to prevent the steak from sticking; then lay the steak in, and cook, and serve as before directed.

Fried Beefsteak.

For two pounds of steak fry brown four slices of salt pork, then take up the pork and fry the steak in the fat; salt and pepper it. When you dish, add a little butter. To the fat remaining in the frying-pan, after the steak has been cooked, add one tablespoonful of dry flour (be sure to have the fat boiling), and stir until it is brown and there are no lumps, then pour in about half a cup of boiling water. Season well with pepper and salt. Serve in a gravy tureen. This is a more economical, but not so healthy a method as broiling.

Stewed Beef.

Take a piece of beef that is rather tough or pieces of tough beefsteak; rub into it a handful of salt, some pepper and flour; lay in a kettle that you can cover tight, and that has a flat bottom. Cut up an onion, a potato, a small turnip, a carrot, and a parsnip; lay these on top of the meat, and then sprinkle in half a teaspoonful of cinnamon, half of mace, one-fourth of clove, and add cold water enough to cover it. Let them come to a boil, skim off all the scum; then cover tight, and simmer five hours. After it has been boiling four hours, mix half a cup of flour with cold water and add to it. You can then taste it, and add more seasoning if necessary. The spice may be omitted if you choose.

Lamb Chops.

Broil fifteen minutes over clear coals. Season with butter, pepper, and salt.

Broiled Veal.

Cut veal into thin slices, and broil twenty minutes. Season with butter, pepper, and salt. This is the most unsavory method of cooking veal, and I would not recommend it.

Fricassee of Veal.

Fry eight slices of salt pork, brown. Take out the pork, and put in thin slices of veal, which have been cut from the leg. Sprinkle with salt and pepper, and fry brown. When all the veal is fried, mix with the boiling fat two tablespoonfuls of dry flour; stir until there are no lumps, and the flour is brown; then add two cups of boiling water, and season with salt and pepper. Lay the veal in this gravy, and simmer fifteen minutes. Dish, and pour the gravy over the meat. If for dinner, garnish with boiled rice, and serve plain boiled potatoes.

Mutton Chops.

Cut the chops from the loin or the neck; broil as you do beefsteak, and serve in hot dishes.

Mutton Pie with Tomatoes.

Pare and slice six tomatoes; put a layer into a deep pudding-dish, then put in a layer of slices of cold mutton, and dredge in flour, salt, pepper. Have the last layer tomatoes, over which sprinkle two rolled crackers. Bake one hour.

Veal Cutlets.

Fry brown eight slices of salt pork. Take them up, and add to the fat two large spoonfuls of lard or drippings. Have ready thin slices of veal (they are best cut from the leg), dip them in an egg which has been well beaten, then into cracker crumbs, and fry a nice brown. Season them, before dipping in the egg and cracker, with pepper and salt. Serve with the salt pork.

Mutton Cutlets.

The same as veal.

Fried Sausages.

Cut the sausages apart, and wash; then lay them in the pan, and pour boiling water over them; let them boil two minutes, then turn off the water, and prick the sausages with a fork, or they will burst open when they begin to fry. Put a little drippings in the pan with them, and fry twenty minutes. Turn them often that they may be brown on all sides. Cut stale bread into fanciful shape, fry in the sausage fat, and garnish the dish with it. Brown bread is delicious fried in this way. Serve plain boiled potatoes.