Miss Corson's practical American cookery and household management

Slice a pound of salt pork about a quarter of an inch thick, put it over the fire in plenty of boiling water, and boil it for half an hour ; then drain it, and roll it in Indian meal seasoned with salt and pepper ; put into a large pan enough drippings to cover the bottom, and while it is heating cut some sour apples in eighths, without peeling them, and remove the cores ; when the drippings are hot, put in SIDE-DISHES (ENTREES). 295 the pork and apples, and fry them together until the apples are just tender, but not at all broken, and the pork is brown ; serve them on the same dish : the drippings may be poured over them unless this is likely to make the dish too fat. CORNED-BEEF HASH, NEW-ENGLAND STYLE. Remove all cartilage and skin from cold corned beef, but do not take away the fat, and then chop it fine. Chop an equal quantity by measure of cold boiled potatoes ; season the beef and potatoes rather highly, put them into a fryingpan containing two heaping tablespoonfuls of butter, and stir the hash until it is quite hot. Then move it to one side of the pan, press it firmly together in an oblong cake, and kt the bottom brown. When the bottom is nicely browned, turn the hash out on a hot dish without disturbing its shape, and serve it hot. FRIZZLED BEEF. Cut a pound of smoked beef in very thin slices, put it over the fire, with sufficient cold water to cover it, and let it begin to boil. , Then drain off the water, and replace it with a pint of cold milk. While the milk is heating, rub to a smooth paste a tablespoonful each of butter and flour, and stir it with the beef and milk ; season it with pepper, and let it boil gently for one minute, stirring it constantly. Serve the frizzled beef hot, on toast. Frizzled beef is also parboiled, as directed above, and then drained, and warmed with eggs and butter, the beef being stirred with the eggs, and highly seasoned with salt and pepper. The beef may be frizzled in a chafing-dish at the table. FRIZZLED HAM. Shave a pound of ham as thin as dried beef; put a fryingpan over the fire, and let it get smoking hot ; then put in the ham, and stir it for two or three minutes ; next dust it with dry flour, and stir it until the flour is brown. While the flour is browning, mix a tablespoonful each of dry mustard and vinegar together. When the flour is brown, add the mustard and vinegar, and enough boiling water to cover the ham ; let it boil gently for a moment, and then serve the dish for breakfast or supper. It may be prepared at the table in a chafing-dish. Eggs may be cooked with the ham, in place of the flour and water. FRIED HAM. Slice ham, put it over the fire in enough cold water to cover it, and let the water heat ; when the water is hot, pour it off the ham, put t-he ham over the fire, and fry it slowly until it is brown on both sides. Then season it with pepper, and serve it. Eggs are usually served with fried ham. They can be fried in the same pan, or separately, in enough fat to prevent burning, and seasoned with salt and pepper. BROILED HAM.