To Boil Salt Pork

Allow 1/3 for shrinking; change the water as soon as it boils. Have ready a kettle of boiling water to fill the kettle. Let it boil very slowly. When tender take it up; remove the skin and bones, and dot it with ground pepper. Serve with plain potatoes, turnips, and cabbage each boiled by itself. Indian pudding boiled with the pork is a proper dessert, with a sauce of cream and sugar, or maple syrup. Cold boiled is nice frozen stiff, cut thin, and laid between bread for lunch.

The same dessert is proper for boiled ham, bacon, and pork; but the vegetables of pork and bacon should be plain, while those to be used with the ham should be dressed. For baked ham, the pudding should be baked. From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861

To Bake Salt Pork After the pork has boiled until uite tender, take it from the pot and cut the rind in gashes of the right thickness to slice, and bake until brown. From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861

Scrambled Pork Freshen nice salt pork, cut it in mouthfuls, and partly fry it. just before it is done break into the spider with the pork from six to twelve eggs, break and mix the yolks with the whites, and stir them quickly with the pork. If the pork is fried brown before the egg is added, there may be to much fat for the egg; if so, put it in a gravy boat if needed for the table, or save it for shortening. Baked potatoes are excellent with salt meats that have a gravy for their own. From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861

Plain Fried Salt Pork Cut the slices thin, and gash the rind, so that it will need but little masticating. Parboil, and fry slowly without burning the fat. It can be varied by dipping it in flour and browning. Some dip dry bread in water, and fry after the pork to serve with it. Apples are excellent fried after pork, also potatoes. When these are fried for dinner, the potatoes must be put over before the pork in fat left from a previous frying, and the apples in another pan at the same time. Fried pork, fried apples, and fried potatoes togeather make an excellent meal. Some persons fry onions with pork; they should be cut evenly and fried brown. They are more pleasant to eat than to cook. If possable, they should be fried on a coal furnace in the air, as the odor of them will remain for days in the house after frying. Appes for frying should not be very acid, as they break too much; wash them clean and do not peel them. The cores should be removed with a corer, and the slices cut round, with a hole in the centre of each clice. In stirring them do not mix the apples in a mass, but leave the slices as entire as possible. The fat should be hot when they are put in, and when fried they should be nicely browned. From The Housekeeper's Encyclopedia by Mrs. E.F. Haskell. 1861