Recipe For Cooking Country Style Salt Pork

Select clear, fat pork and cut in slices about one third inch in thickness; cover these with boiling water; then dip the slices, ont at a time, in flour, first on one side and then on the other, and put at once into a hot frying-pan; let cook slowly until well browned, then turn and brown on the other side and drain on soft paper. When well cooked but little remains save a dry, crispy shell. Drain off part of the fat and into the rest put some apples, cored and sliced without paring; stir with the fat, then cover and let cook slowly until tender, turning carefully now and then. Serve around the pork, or serve the pork upon the apple