The universal cookery book

Have at hand a thick batter of Indian meal and flour ; cut a few slices of pork, and fry them in the frying-pan until the fat is fried out ; cut a few more slices of the pork, dip them in the batter, and drop them in the bubbling fat, seasoning with salt and pepper ; cook until brown, and eat while hot. — Everyday Cook-Book : Miss E. Neill. Salt Pork and Apples. “ Cut half a pound of nicely cured pork in slices a quarter of an inch thick, fry them slowly until brown in a deep frying-pan, and take them up on a hot dish. BACON AND EGGS. Meantime wash, wipe, and slice six sour apples, and when the pork is taken up put them into the fryingpan to cook until they are tender, but not broken. Lay them on a dish with the pork, and serve them hot.” Bacon and Eggs. Take a quarter of a pound of streaked bacon, cut it into thin slices, and put them into a frying-pan over a slow fire ; take care to turn them frequently ; when the meat is done, take it out, and break into the hot fat seven or eight eggs. Cook more or less according to taste, and serve with the bacon. — Arthur’s Home Magazine. Oh ! ’tis eggs are a treat, When so white and so sweet, From under the manger they’re taken, And by fair Margery — Och ! ’tis she’s full of glee — They are fried with fat rashers of bacon. Father Pr out's Relics. To Boil Pickled Pork. Having washed and scraped it, put it into boiling water with the skin-side uppermost. If it be thin, a piece of four pounds will be done in less than an hour ; a leg of eight pounds will take three hours. Pork should be done enough, but if boiled too fast or too long it will become jelly. Keep the pot well skimmed, and send it to table with peas-pudding and greens. Some persons like carrots, parsnips also. — American Home Cook-Book. Dick & Fitzgerald , Pubs. (By per.) Soused Pig’s Feet. Take the ears, feet, and upper part of the head ; scrape clean, boil until the meat is tender ; take it 4 6 JELLY OF PIG'S FEET AND EARS. up ; flavor properly, and put into pure vinegar; spice as you like. Put it in a jar, and keep closely covered. Tripe can be pickled in the same way. — American Home Cook-Book. Jelly of Pig’s Feet and Ears. Clean and prepare as for soused pig’s feet, then boil them in a very small quantity of water till every bone can be taken out ; throw in half a handful of chopped sage, the same of parsley, and a seasoning of pepper, salt, and mace, in fine powder; simmer till the herbs are scalded, then pour the whole into a melon form. — American Home Cook-Book. To Boil a Ham. If the ham has been long cured, soak it in cold water for from twelve to twenty hours. Scrape it, and put it into a large vessel to boil with plenty of cold water, and let it simmer gently from three to four or five hours according to the size. A ham of twenty pounds will require four hours and a half. Skim the pot frequently to remove the grease as it rises. When done, strip off the rind, and strew bread-raspings over the top side, then set it before the fire, or in the oven, to dry and brown. — American Home Cook-Book. To Broil Ham. Cut the ham about a third of an inch thick, and broil it very quickly over a brisk fire ; lay it on a hot dish, pepper it, and put on it a good lump of butter. — American Home Cook-Book. CHAPTER V. MISCELLANEOUS. MISCELLANEOUS.