Pork roast. Roast slowly at first, and allow a half hour to the pound, as pork must be well done. Fried apples, or apple sauce, is always nice with pork, cooked in any style. For chops: Procure the loin and fry slowly until very well done; serve plainly, seasoned with pepper and salt.

Boiled Ham

Pour boiling water over the ham and let stand until cool enough to wash; scrape clean, put into the boiler, with cold water enough to cover; bring to boiling point, skim, and place on back of stove to simmer steadily for 6 or 7 hours, or until tender when pierced with a fork; be careful to keep water at boiling point, but do not allow to go much above that. Turn the ham once or twice in the water; when done, take up and put into baking-pan to skin; dip hands in cold water, take skin between fingers and peel as an orange; set in moderate oven, placing lean side of ham downward, and bake 1 hour.

Fried Bacon And Eggs

Cut bacon in thin slices and fry; some prefer it crisp, others fry only till transparent. To fry crisp, put it in a very hot skillet and tend carefully. Fry eggs in same pan and serve one on each slice.

For liver and bacon, take out the bacon when fried; keep hot and fry the sliced liver in same fat. When done, serve on same dish with the bacon; garnish with slices of lemon.