FRITTERS WITH EGG.
Fry slices of freshened fat pork, browning both sides, then make a batter of 1 egg, 1 cup milk, 1 teaspoon baking powder sifted through enough flour to make a rather stiff batter, and a pinch of salt. Now remove the pork from the frying pan and drop in large spoonfuls of the batter, and in the center of each place a piece of the fried pork, then cover the pork with batter, and when nicely brown, turn and let the other side brown. Currant jelly is nice with them.
FRICATELLE.
Chop raw fresh pork very fine, add a little salt and plenty of pepper, 2 small onions chopped fine, half as much bread as there is meat, soaked until soft, 2 eggs. Mix well together, make into oblong patties and fry like oysters. These are nice for breakfast. If used for supper, serve with sliced lemon.
CROQUETTES.
Raw pork chopped fine, 2 cups, 1 small onion chopped very fine, 1 teaspoon powdered sage, 1 cup bread crumbs rubbed fine, salt and pepper to taste, 2 eggs beaten light. Mix thoroughly, make small flat cakes, roll lightly in flour and fry in hot lard.
Pork Pies, Cakes and Puddings.
PORK PIE.
Cut fresh pork in small inch and half-inch pieces, allowing both fat and lean. Boil until done in slightly salted water. Lay away in an earthen dish over night. In the morning it will be found to be surrounded with a firm meat jelly. Will not soak pie crust. Make a rich baking powder biscuit paste. Roll out thin, make top and bottom crust, fill with the prepared pork. Bake.—[H. M. G.