Cut salt or cured pork into thin slices. If very salt, cover with hot water and allow it to stand for ten minutes. Score the rind of the slices and fry slowly until they are a golden brown. Make a milk gravy by heating flour in the fat that has been tried out, allowing two tablespoonfuls of fat and two tablespoonfuls of flour to each cup of milk. This is a good way to use skim milk, which is as rich in protein as whole milk. The pork and milk gravy served with boiled or baked potatoes makes a cheap and simple meal, but one that most people like very much. Bacon is often used in place of salt pork in making this dish. "SALT-FISH DINNER" 1/2 pound salt pork. 1 pound codfish. 2 cups of milk (skim milk will do). 4 tablespoonfuls flour. A speck of salt. Cut the codfish into strips, soak in lukewarm water and then cook in water until tender, but do not allow the water to come to the boiling point except for a very short time as prolonged boiling may make it tough. Cut the pork into one-fourth inch slices and cut several gashes in each piece. Fry very slowly until golden brown, and remove, pouring off the fat. Out of four tablespoonfuls of the fat, the flour, and the milk make a white sauce. Dish up the codfish with pieces of pork around it and serve with boiled potatoes and beets. Some persons serve the pork, and the fat from it, in a gravy boat so it can be added as relished. SAUCES The art of preparing savory gravies and sauces is more important in connection with the serving of the cheaper meats than in connection with the cooking of the more expensive. There are a few general principles underlying the making of all sauces or gravies whether the liquid used is water, milk, stock, tomato juice, or some combination of these. For ordinary gravy 2 level tablespoonfuls of flour or 1-1/2 tablespoonfuls of cornstarch or arrow root is sufficient to thicken a cupful of liquid. This is true excepting when, as in the recipe on page 23 the flour is browned. In this case about one-half tablespoonful more should be allowed, for browned flour does not thicken so well as unbrowned. The fat used may be butter or the drippings from the meat, the allowance being 2 tablespoonfuls to a cup of liquid. The easiest way to mix the ingredients is to heat the fat, add the flour, and cook until the mixture ceases to bubble, and then to add the liquid. This is a quick method and by using it there is little danger of getting a lumpy gravy. Many persons, however, think it is not a wholesome method and prefer the old-fashioned one of thickening the gravy by means of flour mixed with a little cold water. The latter method is, of course, not practicable for brown gravies.