FRIED IN BATTER OR WITH APPLES.
Slice thin and fry crisp in a hot frying pan, then dip in a batter made as follows: One egg well beaten, 3 large spoons rich milk, and flour enough to make a thin batter. Fry once more until the batter is a delicate brown, and if any batter remains it may be fried as little cakes and served with the pork. Instead of the batter, apples, sliced, may be fried in the fat, with a little water and sugar added, or poor man’s cakes, made by scalding 4 spoons granulated (or other) corn meal with boiling water, to which add a pinch of salt and 1 egg, stirred briskly in.—[F. W.
SWEET FRIED.
Take nice slices of pork, as many as you need, and parboil in buttermilk for five minutes, then fry to a golden brown. Or parboil the slices in skimmilk, and while frying sprinkle on each slice a little white sugar and fry a nice brown. Be watchful while frying, as it burns very easily after the sugar is on.—[I. M. W.
TO FRY IN BATTER.
Prepare as for plain fried pork, fry without dipping in flour, and when done, dip into a batter made as follows: One egg beaten light, 2 tablespoonfuls of milk and the same of sifted flour, or enough to make a thin batter. Stir smooth, salt slightly, dip the fried pork into it and put back into the hot drippings. Brown slightly on both sides, remove to a hot platter and serve immediately.—[R. W.
FRIED WITH SAGE.
Freshen the pork in the usual manner with water or soaking in milk, partly fry the pork, then put three or four freshly picked sprigs of sage in the frying pan with the pork. When done, lay the crisp fried sage leaves on platter with the pork.—[Mrs. W. L. R.
MRS. BISBEE’S CREAMED PORK.
Slice as many slices as your frying pan will hold, pour on cold water, place upon the range to freshen; when hot, pour off the water and fry until crispy; take out upon a platter, pour the fat in a bowl. Pour some milk, about a pint, in the frying pan, boil, thicken and pour upon the fried pork. Serve at once.—[Mrs. G. A. B.