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Cut the pork into small pieces and try it out. In this cook the sliced onion. Strain the fat into another receptacle, and put the potatoes into the strained fat. Add boiling water, corn which has been cooked till tender, and hot milk. Season with salt and white pepper, bring to the boiling-point, and serve with a cracker on each soup-plate. CHEESE-STICKS Cut stale bread in long, narrow strips, spread with butter or butter substitute and then with a thick coating of grated cheese. Place in the oven until brown. Crackers may be treated in a similar manner. These should be passed when the soup is served. GARNISHES Garnishes should be simple, appropriate, easy to prepare, but they should not be used to disguise deficiencies or poor qualities of any dish. Edible garnishes are more appropriate than those that are used merely for appearance. At least one-third of a dish should be left free of garnish. The garnish should be so placed that it does not interfere with the service. With a few exceptions, such as candied or maraschino cherries, sweet pickles or preserved whole currants, strawberries or cranberries, sweets are not used to garnish savory dishes. Toast or puff pastes should not, as a rule, be used on the same dish with potatoes. GARNISHES FOR SOUPS One of the simplest garnishes for soup is a tablespoon of salted whipped cream sprinkled with a dash of paprika or a little very finely chopped parsley. Eggs are used as garnishes of soups in the form of a baked custard cut in fancy shapes, or as egg balls. The whole yolks poached in salted water just below the boiling-point may be used ; one yolk is served with each plate of soup. Noodles, tapioca, spaghetti or macaroni cut in fancy shapes make simple and attractive garnishes for soup. Cooked vegetables cut in thin strips or in Julienne style or in fancy shapes or slices, are often used to add color, flavor and nutritive value to a soup. Soups may also be garnished with cubes of bread or puff paste buttered and browned in the oven or fried in deep fat. GARNISHES FOR EGG DISHES Eggs are usually served with toast in some form. They may be garnished with crisp slices of bacon and a spray of parsley or they may be served on a bed of chopped spinach, mashed potato or chopped meat. A sauce or puree is a very attractive garnish for poached eggs. Eggs are sometimes garnished with grated cheese or cooked egg-yolk put through a sieve. GARNISHES FOR VEGETABLES Mashed vegetables are sometimes garnished with bits of butter and a sprinkHng of paprika or finely chopped parsley. Vegetables that are cooked and served whole are often covered with grated cheese and put in the oven long enough to brown the cheese. Slices of hard-cooked eggs or egg-yolk put through a sieve may be used as a garnish for spinach. GARNISHES FOR MEAT, FISH, GAME AND POULTRY Roasts of beef; lamb or mutton may be garnished with browned potatoes, croquettes of rice or potatoes, mashed potato cups filled with green peas or diced vegetables, or sHces of carrot, parsnip or turnip sauted or fried in deep fat or with boiled onions and sprays of parsley or cress. Roast pork may be garnished with any of the above or with baked apple or sauted apple rings filled with jelly. Fried bananas make a suitable garnish for roast of mutton.