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Pork with Fried Apples

Cut cold roast pork into small pieces. Thin the left-over gravy with a little hot water, adding seasoning, if necessary. Let it boil for a few minutes in a frying-pan. Add the meat, heat thoroughly, but do not allow the sauce to boil.

Serve with apples prepared as follows: Core three or four Baldwin apples without removing the skin.

Cut into slices half an inch thick, and cook in hot bacon fat until soft and well browned. Drain on soft paper. Or the pork may be sliced and served cold, and the apples used as a border.

A Scallop of Roast Pork and Cabbage 2 cups thinly slivered 1½ cups cooked choppork ped cabbage I I ½ cups white sauce No. 2 (see page 68) Season pork with salt and pepper. In a bakingdish arrange layers of pork, cabbage, and white sauce. Cover with a few well-buttered crumbs. Heat in oven until sauce bubbles through the crumbs.