Fry four or five slices of salt pork till brown, or use drippings instead, if this fat is disliked. Let the cutlets, which are best cut from the leg, be made as nearly of a size as possible; dip them in well-beaten egg and then in cracker-crumbs, and fry to a golden brown. Where the veal is tough, it is better to parboil it for ten or fifteen minutes before frying. PORK STEAK. Pork steaks or chops should be cut quite thin, and sprinkled with pepper and salt and a little powdered sage. Have the pan hot; put in a tablespoonful of dripping, and fry the pork slowly for twenty minutes, turning often. A gravy can be made for these, and for veal cutlets also, by mixing a tablespoonful of flour with the fat left in the pan, and stirring it till a bright brown, then adding a large cup of boiling water, and salt to taste; a saltspoonful being sufficient, with half the amount of pepper. Pigs' liver, which many consider very nice, is treated in precisely the same way, using a teaspoonful of powdered sage to two pounds of liver. FRIED HAM OR BACON. Cut the ham in very thin slices. Take off the rind, and, if the ham is old or hard, parboil it for five minutes. Have the pan hot, and, unless the ham is quite fat, use a teaspoonful of drippings. Turn the slices often, and cook from five to eight minutes. They can be served dry, or, if gravy is liked, add a tablespoonful of flour to the fat, stir till smooth, and pour in slowly a large cup of milk or water. Salt pork can be fried in the same way. If eggs are to be fried with the ham, take up the slices, break in the eggs, and dip the boiling fat over them as they fry. If there is not fat enough, add half a cup of lard. To make each egg round, put muffin-rings into the frying-pan, and break an egg into each, pouring the boiling fat over them from a spoon till done, which will be in from three to five minutes. Serve one on each slice of ham, and make no gravy. The fat can be strained, and used in frying potatoes. FRIED TRIPE. The tripe can be merely cut in squares, rolled in flour, salted and peppered, and fried brown in drippings, or the pieces may be dipped in a batter made as for clam fritters, or egged and crumbed like oysters, and fried. In cities it can be bought already prepared. In the country it must first be cleaned, and then boiled till tender. TO WARM COLD MEATS. Cold roast beef should be cut in slices, the gravy brought to boiling-point, and each slice dipped in just long enough to heat, as stewing in the gravy toughens it. Rare mutton is treated in the same way, but is nicer warmed in a chafing-dish at table, adding a tablespoonful of currant jelly and one of wine to the gravy. Venison is served in the same manner. Veal and pork can cook in the gravy without toughening, and so with turkey and chicken. Cold duck or game is very nice warmed in the same way as mutton, the bones in all cases being reserved for stock. * * * * * POULTRY. TO CLEAN POULTRY.