Take 6 slices nice pork, or as many as will fry in the frying pan, and parboil for five minutes, then take out of the water and roll one side of each slice in flour and fry to a golden brown. When fried, turn nearly all of the fat off and set the pan on the stove again and turn on a cup of nice sweet cream; let it boil up, then serve on a platter.
Soups, Stews, Etc.
PORK SOUP.
Put pork bones in pot of cold salted water. Add the following ingredients, in a cheesecloth bag: A few pepper seeds, a bit of horse-radish, mace, and 1 sliced turnip. Boil as for beef soup; strain and add a teaspoon of rice flour to each pint, and let come to a boil. Serve with crackers.
PORK STEW
Slice and fry in a kettle from ¼ to ½ lb. salt pork, drain off the fat and save for shortening, add 3 pints boiling water, 2 or 3 onions sliced thin, 1 quart potatoes sliced and pared, a sprinkling of pepper, large spoon flour mixed in 1 cup of cold water. Let the onions boil a few moments before adding the potatoes and flour. Five minutes before serving, add 1 dozen crackers, split and moistened with hot water, or make dumplings as for any stew.
DRY STEW.
Place slices of pork in the frying pan and fill full with chipped potatoes; pour over a little water and cover tightly, and cook until the pork begins to fry, then loosen from the bottom with a wide knife and pour over more water, and so on until done. Pepper and salt and a bit of butter.
OLD-FASHIONED STEW.
Place 6 large slices of pork in the kettle with nearly a quart of water, let it boil half an hour, then add 8 sliced potatoes and 2 sliced onions, and when nearly done add a little flour, pepper and salt, and a lump of butter.