Fry slices of breakfast-bacon or salt pork until clear; take them up and keep hot. Have ready firm, tart apples, sliced crosswise, without paring or coring, and fry them in the hot fat left by the bacon. They must be tender, but not broken, when done. Take from the fat with a split spoon, shake off all clinging drops, and lay upon a hot dish. Sift fine sugar over them and garnish with the bacon.

Send around corn-bread or brown bread with them.