The tenderloin cooked by broiling or frying. The apples instead of potatoes.

Slice two apples across the core without pairing or coring; dip the slices in flour and lay them in a large fryingpan in which is a little hot drippings or lard. Fry one side brown then turn them over with a broad knife. This is one of the things that is done right only in a few places,un-skillful hands get the apples "mussed up" and greasy. Some kinds of apples fry well enough without flour.

Dish up on the edge of the hot dish around the tenderloin, chop or salt pork.

Cost - apples at .4c pound 2 apples weigh 1/2 pound, frying-fat lc, 2 or 3 cents a dish.