Fresh Pork Stew

Chop 2 onions and fry them a nice brown, then add 2 cloves, a very little chopped sage, 1 tablesp vinegar, 1 cup pork roast gravy, a little pepper and salt, and the remains of cold roast pork, cut into small pieces. Simmer gently 1/2 hour. Thicken the gravy with 1 teasp flour, blended with a little cold water, serve with cubes of toasted bread.-[N. S. C., Cal.

Salt Pork Stew

Fry 10 generous slices of salt pork until light brown on both sides, then slice in 4 or 5 onions, and when all are brown, add 2 qts hot water, 10 or 12 potatoes, peeled and cut in small pieces, and 1 small turnip, cut fine. Season to taste with salt and pepper, and cook slowly until the vegetables are tender. Carrots or parsnips may be added if liked.-[Mrs. L. A. G., Me.