Have ready a quart of potatoes sliced, 2 large onions sliced, and 1 lb. lean salt pork. Cut the pork into thin slices and fry until cooked, drain off all but 1 tablespoon fat and fry the onions a pale brown. Then put the ingredients in layers in a saucepan, first the pork, then onions, potatoes and so on until used, adding to each layer a little pepper. Add a pint of water, cover closely and simmer fifteen minutes, then add a pint of rich milk, and cover the top with half a pound of small round crackers. Cover again and when the crackers are soft, serve in soup plates. If you live where clams are plentiful, add a quart of cleaved clams when the potatoes are almost done and cook ten minutes. SEA PIE. Make a crust of 1 quart flour, 2 teaspoons baking powder, 1 teaspoon salt, mix well, rub in a tablespoon of fat--pork fat melted or lard--and mix into a smooth paste with a pint of water. Line a deep pudding dish with this, put in a layer of onions, then potatoes sliced, then a thin layer of pork in slices, more onions, etc., until the dish is full. Wet the edges, put on a top crust. Tie a floured cloth over the top and drop into a pot of boiling water. Let the water come up two-thirds on the dish, and keep the water boiling for four hours. Invert on a dish, remove the mold and serve hot. _For Fresh Pork Only._ CORN AND PORK SCALLOP. Cut about 2 lbs. young pork into neat chops and reject all fat and bone. Fry them until well cooked and of a pale brown, dust with salt and pepper. Cut some green corn from the cob. Take a 2-quart dish, put a layer of corn in the bottom, then a layer of pork, and so on until the dish is full, add 1 pint of water, cover and bake for one hour. Remove the cover fifteen minutes before serving, so the top may be nicely browned. Serve with potatoes and a lettuce salad. Onions and pork may be cooked in the same manner. STUFFED SHOULDER OF PORK.