Miss Corson's practical American cookery and household management

around the end of a pencil, as shown in the cut, and secure it with gum. To make the double frill at the bottom of the picture, cut a circle of paper, six or seven inches in diameter ; fold it through the middle, and repeat the folding three times more until a long triangle is formed of sixteen thicknesses of paper; take the folds between the left thumb and forefinger ; with scissors cut from the lower ends of the folds, a curve to half way up the other side of the triangle, which shows only one fold ; with the aid of the closed scissors, or the back of a small knife-blade, make a succession of small, scallop-like folds along the curved cut just made, pressing the folds from the lower end, where the cut began, up towards the point of the triangle, so as to give the edges of the curves a crimped appearance ; if the crimps are made small and tight enough, they will retain their form when the circle of paper is unfolded, as shown by the lettered points in the second figure of the illustration ; by refolding them a little it will be possible to make the completed frill, the first figure being run into a hole cut in the middle of the crimped circle. PORK CHOPS AND APPLES. Wash, and wipe dry, six large sound apples of sub-acid flavor ; cut them in eighths, and remove the cores. Trim away most of the bone from two pounds of fresh porkchops, cut from the loin ; place a dripping-pan, containing a tablespoonful of fat, over the fire, and as soon as the fat begins to smoke, put the chops and apples into the pan, season them with salt and pepper, and fry them brown on both sides. Serve them neatly arranged on a hot platter. MINCED FRESH FORK. Chop very fine two pounds of lean fresh pork ; break half a pound of stale bread, and soak it soft in three- quarters of a pint of milk ; mix together the minced pork, soaked bread, two well-beaten eggs, and a palatable seasoning of pepper, salt, and powdered sage ; put the mixture into a buttered earthen baking-dish, place it in a moderate oven, and bake it for two hours ; serve the dish hot. Fried apples make a good accompaniment for this dish. FRIED SOUR APPLES. Choose very firm, sound, sour apples ; wash and wipe them, cut them in quarters, and take out the cores ; put the frying-pan over the fire with half an inch of fat in it, and when the fat is smoking hot, put in the apples, and fry them brown, turning them carefully to prevent breaking; just before they are quite brown, dust them with sugar ; when they are done, take them up without breaking, and serve them hot as a vegetable. JOWL. Wash a jowl in plenty of cold water ; put it over the fire in more cold water, and boil it gently for an hour. Then slice it half an inch thick, and broil it over a rather slow fire, to avoid burning it. When it is brown, dust it with pepper, and serve it on toast for breakfast. Boiled jowl with* boiled greens or cabbage is '^ favorite dinner in the South and West. FRIED SALT PORK AND APPLES.