should be cooked rather slower than beef, with a more _moderate_ fire,
covering the fat with a piece of paper, and _thoroughly_ cooked till
the flesh parts from the bone, and nicely browned, without being
burned. An onion sliced and put on top of a roast while cooking,
especially roast of pork, gives a nice flavor. Remove the onion before
serving.

Larding meats is drawing ribbons of fat pork through the upper surface
of the meat, leaving both ends protruding. This is accomplished by the
use of a larding needle, which may be procured at house-furnishing
stores.

Boiling or stewing meat, if fresh, should be put into _boiling_ water,
closely covered and boiled _slowly_, allowing twenty minutes to each
pound, and, when partly cooked, or when it begins to get tender,
salted, adding spices and vegetables.

Salt meats should be covered with _cold_ water, and require thirty
minutes _very slow_ boiling, from the time the water boils, for each
pound; if it is very salt, pour off the first water and put it in
another of boiling water, or it may be soaked one night in cold water.
After meat commences to boil the pot should _never stop_ simmering and
always be replenished from the _boiling_ tea-kettle.

Frying may be done in two ways. One method, which is most generally
used, is by putting one ounce or more (as the case requires) of beef
drippings, lard or butter into a frying pan, and when at the _boiling
point_ lay in the meat, cooking both sides a nice brown. The other
method is to _completely immerse_ the article to be cooked in
sufficient _hot_ lard to cover it, similar to frying doughnuts.

Broiled meats should be placed over clear, red coals free from smoke,
giving out a good heat, but not too brisk, or the meat will be
hardened and scorched; but if the fire is dead the gravy will escape
and drop upon the coals, creating a blaze, which will blacken and
smoke the meat. Steaks and chops should be turned often, in order that
every part should be evenly done--never sticking a fork into the lean
part, as that lets the juices escape; it should be put into the outer
skin or fat. When the meat is sufficiently broiled it should be laid
on a _hot_ dish and seasoned. The best pieces for steak are the
porterhouse, sirloin and rump.

THAWING FROZEN MEAT, ETC.

If meat, poultry, fish, vegetables, or any other article of food, when
found frozen, is thawed by putting it into _warm water_ or placing it
before the fire, it will mo