Veal Cutlets, page 36

Trim and pound the cutlets, salt and pepper; roll some crackers until pretty fine, beat two eggs well; dip the cutlets in the eggs, then in the cracker crumbs and fry in hot lard.

Fried Chicken, page 50

Take a spring chicken weighing two or three pounds, cut into pieces, salt well, add a little pepper, roll in flour and fry in hot lard or good drippings, turning the chicken often until a nice brown.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.