BAKED.
Take a piece of salt pork as large as needed, score it neatly and soak in milk and water half an hour, or longer if very salt; put into a baking pan with water and a little flour sprinkled over the scoring. Bake until done. Always make a dressing to eat with this, of bread and cracker crumbs, a lump of butter, an egg, salt, pepper and sage to taste; mix with hot milk, pack in a deep dish and bake about twenty minutes. Keep water in the baking dish after the meat is taken up, pour off most of the fat and thicken the liquor. Tomatoes go well with this dish, also cranberry sauce.
BOILED.
Boil 4 or 5 lbs. of pork having streaks of lean in it, in plenty of water, for one and one-half hours. Take out, remove skin, cut gashes across the top, sprinkle over powdered sage, pepper and rolled crackers. Brown in the oven. Slice when cold.
CREAMED IN MILK AND WATER.
Freshen 10 or 12 slices of fat pork and fry a nice brown, then take up the pork and arrange on a deep platter. Next pour off half the fat from the frying pan and add 1 cup of milk and 1 of boiling water, and 1 tablespoon flour mixed with a little cold milk or water, or else sifted in when the milk and water begin to boil, but then a constant stirring is required to prevent it from being lumpy. Next add a pinch of salt and a dust of pepper, let it boil up, and pour over the pork. Enough for six.
EGG PORK.
Take slices of pork and parboil in water, sprinkle a little pepper on the pork and put into the frying pan with a small piece of butter and fry. Take 1 egg and a little milk and beat together. When the meat is nearly done, take each slice and dip into the egg, lay back in the pan and cook until done.