Kernels of Pork, A New Book of Cookery, p. 132
Wipe a spare rib of park and remove lean meat in one piece. Cut in three-fourth-inch slices crosswise, sprinkle with salt and sauté in a hot iron frying pan, rubbed over with pork fat. Arrange down the centre of a hot platter and surround with nests made of Savory Potatoes and Creamed Silver Skins. Garnish with sprig of parsley.
*Keswick Pudding, January 22
Bring three-fourths cup sugar and one cup boiling water to boiling pint. Bet yolk three eggs slightly and add one-forth cup sugar and a few grains salt. Pour on the boiling syrup and cook until mixture thickens; then add one and one-fourth tablespoons granulated gelatine, soaked in one-fourth cup cold water, and one-fourth cup lemon juice. Strain and stir until mixture begins to thicken. Turn into mould, and chill. Garnish with whipped cream, sweetened and flavored with vanilla.
Kornlet Soup, The Boston Cooking-School Cook Book, p. 138
1 can kornlet 1 tablespoon chopped onion
1 pint cold water 4 tablespoons flour
1 quart milk, scalded 1 1/2 teaspoons salt
4 tablespoons butter Few grains pepper
Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.