The new practical housekeeping

Broiled Salt Pork — Wash a piece of salt pork, the leg is best, put over the fire in cold water to cover and boil slowly three hours, allowing twenty minutes to the pound ; when done take up the meat, remove skin and serve with pickles or mustard and boiled potatoes. Cut in rather thin slices, and freshen by letting lie an hour or two in cold water or milk and water. Pork Fried in Batter. — Make the batter by beating together four eggs, three heaping tablespoons flour, a cup milk, and a little salt ; dip the slices of pork in this and fry in hot fat, or pour the batter over pork in frying pan and cook all until a nice brown. , While making gravy place the fried pork where it will keep hot but not fry, as it should be sent to the table in nice dry crisp slices without a particle of grease visible. An excellent way of serving is to dust with white pepper and turn a little sweet cream over the slices. Pork Scraps with Egg Sauce are nice served with boiled codfish and mashed potatoes. Cut fat salt pork into half inch squares and fry a crisp brown ; for the sauce beat an egg very light, with one tablespoon flour. Add two tablespoons cold water, then pour on one pint boiling water. Let it boil three minutes, then take from the fire, add one half cup melted butter, and serve poured round the pork slices neatly placed in the center of platter. For Fried Pork with Apples, core sour apples, cut into nice slices crosswise without peeling them and fry in pan with slices of pork, and serve on dish with pork in center and apples around Boiled Bacon. — As bacon is often very salt, it should be soaked in warm water an hour or two before cooking ; then pare off the rusty parts, and scrape the under side and rind as clean as possible. Put into a saucepan cold water, let it come gradually to a boil, and as fast as scum rises remove it. Simmer very gently till thoroughly done ; then take up, strip off skin, sprinkle some bread crumbs over and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and tender beans or green pease are the usual accompaniments. Or boil a half lean and fat piece with a little stock, slices of sausage and cabbage ; season with salt and spice and serve all very hot, the bacon in center of dish with sausages and cabbage around. Breakfast Bacon. — Slice very thin, cut off outside and try each slice on snce of bread of ordinary thickness, same size as bacon^ and bake in pan in very hot oven. Or boil till tender and when cold, slice, single-bread and fry brown in very little fat. Very nice and quite unlike bacon. Broiled Bacon. — The half lean and fat part of thick flank is best for broiling. Cut into thin slices, take off rind, broil over a clear fire and serve very hot. Some broil it between sheets of paper. Should there be any cold bacon left from the previous day, it answers very well for breakfast, cut into slices and broiled or fried.