the centre of each piece; then cut out the core. When they are browned on one side and partly cooked, turn them carefully with a pancake turner, and finish cooking ; dish around the chops or on a
FRIED PORK CHOPS.
FRY them the same as mutton chops. If a sausage flavor is liked, sprinkle over them a little powdered sage or summer savory, pepper and salt, and if a gravy is liked, skim off some of the fat in the pan and stir in a spoonful of flour ; stir it until free from lumps, then sea- son with pepper and salt and turn in a pint of sweet milk. Boil up and serve in a gravy boat.
MAKE a good plain paste. Take from two and a half to three pounds of the thick ends of a loin of pork, with very little fat on it ; cut into very thin slices three inches long by two inches wide ; put a layer at the bottom of a pie-dish. Wash and chop finely a handful of parsley, also an onion. Sprinkle a small portion of these over the pork, and a little pepper and salt. Add another layer of pork, and over that some more of the seasoning, only be sparing of the nut- meg. Continue this till the dish is full. Now pour into the dish a cupful of stock or water, and a spoonful or two of catsup. Put a little paste around the edge of the dish ; put on the cover and place the pie in a rather hot oven. When the paste has risen and begins to take color, place the pie at the bottom of the oven, with some paper over it, as it will require to be baked at least two hours. Some prefer to cook the meat until partly done, before putting into the crust.
'Palmer House, Chicago. PORK POT-PIE.
TAKE pieces of ribs of lean salt pork, also a slice or two of the fat of salt pork ; scald it well with hot water so as to wash out the briny taste. Put it into a kettle and cover it with cold water, enough for the required want. Cover it and boil an hour, season with pepper ; then add half a dozen potatoes cut into quarters. When it all com- mences to boil again, drop in dumplings made from this recipe:
One pint of sour or buttermilk, two eggs, well beaten, a teaspoon- ful of salt, a level teaspoonful of soda ; dissolve in a spoonful of water as much flour as will make a very stiff batter. Drop this into the ket- tle or broth by spoonfuls, and cook forty minutes, closely covered.