How To Fry Down Pork

Take fresh pork, slice, and fry as for table use; pack in crocks and cover with the hot dripping; be sure it gets well around the slices in each layer, cover and weight . to keep the pork well under the dripping. Have kept it for summer use for years, and find it was as nice as if freshly cooked. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Fried Pork Chops

Place 1 tablespoon of drippings in a frying-pan. -Dust the chops with salt, pepper and flour, or dip in effg and cracker crumbs, and fry slowly until of a fine brown. Thicken the gravy in the pan and pour it over the meat. - Mrs. John Ward, 6639 Union Ave., Chicago, 111.

Pork Chops With Fried Apples

Trim off most of the fat from nice firm pork chops; dredge well with flour, and <put over a hot fire until thoroughly done; 20 to 25 minutes are usually required. In the meantime cut 3 apples into slices and sirnmer in butter or dripping until tender. Place around the chops and serve-hot. - Mrs. L. N. Powell, 3513 S. Dearborn St., Chicago, 111.

Creole Pork Chops

1 lb. loin pork chops, 1/2 can tomatoes, 4 onions, pepper and salt. Dip the chops in flour and fry a golden brown, take out, and fry the onions in the same fat until a golden brown. Add a tablespoon of flour and water enough to make a very stiff gravy; when smooth add the strained tomatoes. - Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111.

Chop Suey

Chop 1/2 lb. pork and 1 1/2 lbs. veal into small pieces, fry until done. Fry 10 onions until brown. Drain off all the grease, add 1 large stalk celery, cut fine. 1 can mushrooms and onions to meat. Take the juice from the mushrooms, add enough flour to make a thick gravy, some Chinese brown sauce, pour over all, cover and let slowly boil.

Boiled Rice With Chop Suey

Use 1 qt. boiling hot water to each cup of rice, add 1 teaspoon of salt. - Mrs. Chas. A. Johnson, 219 S. 9th Ave., Maywood, 111.

Boiled Pig's Feet

Take the fore feet, cut off the hocks, clean and scrape them well; place two feet together and roll them up tightly in common muslin; tie or sew them so that they will keep in perfect shape, and boil them 7 hrs. on a moderate fire - they will then be very soft; lift them out carefully and let them cool off; then remove the muslin and you will find them like jelly. Serve with vinegar, or split them and roll in bread crurrrbs or cracker dust, and fry or broil them. Serve with a little tart sauce. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

How To Cook A Ham

Soak the ham in cold water for 12 hrs., put it on to boil, allow 15 minutes for each lb., pour the water! off, fill the pot with fresh water (boiling), put in a pt. of vinegar. a tablespoon of whole allspice, a teaspoon of cloves; allow the ham to cook in this 15 minutes for each lb.; let it remain in this liquor till cold, skim it, make a paste of vinegar and mustard, and cover the top with it; put bread crumbs and a little sugar on, then return to oven for a short time. - Mrs. M. Abbott, 2110 Dearborn St., Chicago, 111.