CHAPTER XVII._Home Pork Making

COOKING AND SERVING PORK.

FIRST PRIZE WINNERS IN THE AMERICAN AGRICULTURIST CONTEST FOR BEST RECIPES

FOR COOKING AND SERVING PORK.

PORK PIE.

Unless you have a brick oven do not attempt this dish, as it requires a

long and even baking, which no stove oven can give. Make a good pie crust

and line a large pan, one holding about 6 quarts; in the bottom put a

layer of thin slices of onions, then a layer of lean salt pork, which has

been previously browned in the frying pan, next place a layer of peeled

apples, which sprinkle with a little brown sugar, using 1/2 lb. sugar to 3

lbs. apples; then begin with onions, which sprinkle with pepper, pork and

apples again, and so on until the dish is full. Wet the edges of the

crust, put on the top crust, well perforated, and bake at least four

hours, longer if possible. These pies are eaten hot or cold and are a

great favorite with the English people. Potatoes may be used in place of

apples, but they do not give the meat so fine a flavor.

PORK POTPIE.

Three pounds pork (if salt pork is used, freshen it well), cut into inch

cubes. Fry brown, add a large onion sliced, and a teaspoon each of chopped

sage, thyme and parsley. Cover with 5 pints of water and boil for two

hours, add a large pepper cut small or a pinch of cayenne, and a

tablespoon of salt if fresh pork has been used. Add also 3 pints

vegetables, carrots, turnips and parsnips cut small, boil half an hour

longer, when add a pint of potatoes cut into small pieces, and some

dumplings. Cover closely, boil twenty minutes, when pour out into a large

platter and serve. The dumplings are made of 1 pint of flour, 1 teaspoon

salt, and 1 teaspoon baking powder, sifted together. Add 2 eggs, well

beaten and 1 cup of milk. Mix out all the lumps and drop by spoonfuls into

the stew. Serve this potpie with a salad of dandelion leaves, dressed with

olive oil, vinegar, salt and pepper.

PORK GUMBO.

Cut into small dice 2 lbs. lean pork. (In these recipes where the pork is

stewed or baked in tomatoes or water, salt pork may be used, provided it

is well freshened.) Fry the pork a pale brown, add 2 sliced onions, and

when these are brown add 3 bell peppers sliced, and 2 quarts peeled

tomatoes, with 2 teaspoons salt. Let boil gently, stirring frequently, for

1-1/2 hours. Peel and cut small 1 pint of young tender okra pods, and add.

Cover again and boil half an hour longer. Cook in a lined saucepan, as tin

will discolor the okra. With this serve a large dish of rice or hominy.

Corn may be used in place of okra if the latter is disliked. The corn

should be cut from the cobs and added half an hour before dinner time.

SUCCOTASH.

Boil a piece of lean pork (about 5 lbs. in weight) in 3 quarts water,

until the meat is tender. The next day take out the pork, and remove the

grease risen on the liquor from the pork during cooking. To 3 pints of the

liquor add 1 pint of milk and 1-1/2 pints lima beans. Let them boil until

tender--about one hour--when add 1-1/2 pints corn cut from the cob. Let

the whole cook for ten minutes, add a teaspoon of salt if necessary, half

a teaspoon of pepper, and drop in the pork to heat. When hot, pour into a

tureen and serve.

PORK PILLAU.

Take a piece of pork (about 4 lbs.) and 2 lbs. bacon. Wash and put to boil

in plenty of water, to which add a pepper pod, a few leaves of sage and a

few stalks of celery. One hour before dinner, dip out and strain 2 quarts

of the liquor in which the pork is boiling, add to it a pint of tomatoes

peeled, a small onion cut fine, and salt if necessary; boil half an hour,

when add 1 pint of rice well washed. When it comes to a boil draw to the

back of stove and steam until the rice is cooked and the liquor absorbed.

The pork must boil three or four hours. Have it ready to serve with the

rice. This makes a good dinner, with a little green salad, bread and

butter and a good apple pudding.

PORK ROLL.

Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw

lean pork and 1/4 lb. fat salt pork. Soak a pint of white bread crumbs in

cold water. When soft squeeze very dry, add to the chopped meat with a

large onion chopped fine, 1 tablespoon chopped parsley, 1/2 teaspoon each

of chopped sage and thyme, and 1/2 teaspoon black pepper. Mix together

thoroughly and form into a roll, pressing it closely and compactly

together. Have ready about a tablespoon of fat in a frying pan, dredge the

roll thickly with flour and brown it in the fat, turning it until nicely

browned on all sides. Then place it in a baking pan, and bake in a hot

oven for one hour. Baste it every ten minutes with water. Do not turn or

disturb the meat after it has been put into the oven. Half an hour before

dinner add 12 or 14 small carrots that have been parboiled in salted

boiling water for fifteen minutes. When done, place the roll on a platter,

surround it with plain boiled macaroni, dot with the carrots and pour over

all a nicely seasoned tomato sauce.

PEPPER POT.

Cut 3 lbs. rather lean pork into 2-inch cubes, fry until brown, place in a

3-quart stone pot (a bean jar is excellent for this purpose) having a

close-fitting lid; add 2 large onions sliced, 6 large green peppers (the

bell peppers are the best, being fine in flavor and mild), a tablespoon of

salt (if fresh pork was used), and 3 large tomatoes peeled and cut small.

Fill the pot with water and place in the oven or on the back of the stove

and allow to simmer five or six hours, or even longer. The longer it is

cooked the better it will be. Persons who ordinarily cannot eat pork will

find this dish will do them no harm. The sauce will be rich and nicely

flavored, and the meat tender and toothsome. Serve with it plenty of

boiled rice or potatoes.

PORK CROQUETTES (IN CABBAGE LEAVES).

To 1 lb. lean pork chopped fine add 1 teaspoon salt, 1/2 teaspoon each of

pepper, chopped sage and thyme, 1 teaspoon chopped parsley and a large

onion also chopped. Mix well and stir in 2-3 cup (half-pint cup) of

well-washed raw rice. Wash a large cabbage, having removed all the

defective outer leaves. Plunge it whole into a large pot of boiling salted

water and boil for five minutes, remove and drain. This will render the

leaves pliable. Let cool a little, when pull the leaves apart, and wrap in

each leaf a tablespoon of the pork and rice. Wrap it up securely and

neatly as if tying up a parcel and secure with wooden toothpicks or twine.

When all are done, lay in a baking dish and cover with a quart of tomatoes

peeled and cut fine, mixed with half a pint of water, and a teaspoon of

salt. Bake one hour in a hot oven, turning the croquettes occasionally. If

the sauce becomes too thick, dilute with a little hot water. When done,

dish, pour over the sauce and serve with potatoes or hominy. These are

very good indeed. If desired the croquettes may be steamed over hot water

in a steamer for three hours, or plunged directly into a kettle of boiling

water and boiled for one hour. They are not so delicate as when baked.

PORK WITH PEA PUDDING (ENGLISH STYLE).

Boil the pork as directed above, and do not omit the vegetables, as they

flavor the meat and the pudding. Use the yellow split peas and soak a pint

in cold water over night. Drain and tie them loosely in a pudding bag and

boil with the pork for three hours. An hour before dinner remove and press

through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs

well beaten. Chop enough parsley to make a teaspoonful, add to the peas

with a little grated nutmeg. Beat up well, sift in half a pint of flour

and pour into a pudding bag. The same bag used before will do if well

washed. Tie it up tightly, drop into the pork water again and boil another

hour. Remove, let drain in the colander a few minutes, when turn out onto

a dish. Serve with the pork, and any preferred sauce; mint sauce is good

to serve with pork, and a tomato sauce is always good. In fact, it is a

natural hygienic instinct which ordains a tart fruit or vegetable to be

eaten with pork. The Germans, who are noted for their freedom from skin

diseases, add sour fruit sauces to inordinately fat meats.

PORK WITH SAUERKRAUT (GERMAN STYLE).

Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put

half of it into an iron pot, lay on it the pork drained from the water in

which it was cooking and cover with the remainder of sauerkraut, add 1

quart water in which the pork was cooking, cover closely and simmer gently

for one hour.

PORK CHOWDER.

Have ready a quart of potatoes sliced, 2 large onions sliced, and 1 lb.

lean salt pork. Cut the pork into thin slices and fry until cooked, drain

off all but 1 tablespoon fat and fry the onions a pale brown. Then put the

ingredients in layers in a saucepan, first the pork, then onions, potatoes

and so on until used, adding to each layer a little pepper. Add a pint of

water, cover closely and simmer fifteen minutes, then add a pint of rich

milk, and cover the top with half a pound of small round crackers. Cover

again and when the crackers are soft, serve in soup plates. If you live

where clams are plentiful, add a quart of cleaved clams when the potatoes

are almost done and cook ten minutes.

SEA PIE.

Make a crust of 1 quart flour, 2 teaspoons baking powder, 1 teaspoon salt,

mix well, rub in a tablespoon of fat--pork fat melted or lard--and mix

into a smooth paste with a pint of water. Line a deep pudding dish with

this, put in a layer of onions, then potatoes sliced, then a thin layer of

pork in slices, more onions, etc., until the dish is full. Wet the edges,

put on a top crust. Tie a floured cloth over the top and drop into a pot

of boiling water. Let the water come up two-thirds on the dish, and keep

the water boiling for four hours. Invert on a dish, remove the mold and

serve hot.

_For Fresh Pork Only._

CORN AND PORK SCALLOP.

Cut about 2 lbs. young pork into neat chops and reject all fat and bone.

Fry them until well cooked and of a pale brown, dust with salt and pepper.

Cut some green corn from the cob. Take a 2-quart dish, put a layer of corn

in the bottom, then a layer of pork, and so on until the dish is full, add

1 pint of water, cover and bake for one hour. Remove the cover fifteen

minutes before serving, so the top may be nicely browned. Serve with

potatoes and a lettuce salad. Onions and pork may be cooked in the same

manner.

STUFFED SHOULDER OF PORK.

Take a shoulder of pork and bone it. Cut out the shoulder blade, and then

the leg bone. After the cut made to extract the shoulder blade, the flesh

has to be turned over the bone as it is cut, like a glove-finger on the

hand; if any accidental cut is made through the flesh it must be sewed up,

as it would permit the stuffing to escape. For the stuffing, the following

is extra nice: Peel 4 apples and core them, chop fine with 2 large onions,

4 leaves of sage, and 4 leaves of lemon thyme. Boil some white potatoes,

mash them and add 1 pint to the chopped ingredients with a teaspoon of

salt and a little cayenne. Stuff the shoulder with this and sew up all the

openings. Dredge with flour, salt and pepper and roast in a hot oven,

allowing twenty minutes to the pound. Baste frequently, with hot water at

first, and then with gravy from the pan. Serve with currant jelly,

potatoes and some green vegetables. Another extra good stuffing for pork

is made with sweet potatoes as a basis. Boil the potatoes, peel and mash.

To a half pint of potato add a quarter pint of finely chopped celery, 2

tablespoons chopped onions, 1/2 teaspoon pepper, teaspoon each of salt and

chopped parsley and a tablespoon of butter.

PORK ROASTED WITH TOMATOES.

Take a piece for roasting and rub well with salt and pepper, dredge with

flour, and pour into the pan a pint of hot water, and place in a brisk

oven. This must be done two or three hours before dinner, according to the

size of roast; baste the meat often. An hour before dinner peel some

tomatoes (about a quart), put them into a bowl and mash with the hands

till the pulp is in fine pieces, add to them a chopped onion, a teaspoon

of chopped parsley and 1/2 teaspoon each of sage and thyme. Draw the pan

containing the roast to the mouth of oven and skim all the fat from the

gravy; pour the tomatoes into the pan, and bake for one hour. With this

serve a big dish of rice.

PORK WITH SWEET POTATOES.

Prepare the roast as described above, either stuffed or otherwise. When

partly done, peel and cut some sweet potatoes into slices about three

inches long. Bank these all around the meat, covering it and filling the

pan. Baste often with the gravy and bake one hour. Serve with this a

Russian salad, made of vegetables. Young carrots may be used in place of

sweet potatoes.

RARE OLD FAMILY DISHES, DESCRIBED FOR THIS WORK BY THE BEST COOKS IN

AMERICA. EVERY ONE OF THESE RECIPES IS A SPECIAL FAVORITE THAT HAS BEEN

OFTEN TRIED AND NEVER FOUND WANTING. NONE OF THESE RECIPES HAS EVER BEFORE

BEEN PRINTED, AND ALL WILL BE FOUND SIMPLE, ECONOMICAL AND HYGIENIC.

_Ham._

BOILED.

Wash well a salted, smoked pig's ham, put this in a large kettle of

boiling water and boil until tender, remove from the kettle, take off all

of the rind, stick in a quantity of whole cloves, place in a baking pan,

sprinkle over with a little sugar, pour over it a cup of cider, or, still

better, sherry. Place in the oven and bake brown.

FOR LUNCH.

Mince cold ham fine, either boiled or fried, add a couple of hard-boiled

eggs chopped fine, a tablespoon of prepared mustard, a little vinegar and

a sprinkling of salt. Put in a mold. When cold cut in thin slices or

spread on bread for sandwiches.

BONED.

Having soaked a well-cured ham in tepid water over night, boil it until

perfectly tender, putting it on in warm water; take up, let cool, remove

the bone carefully, press the ham again into shape, return to the boiling

liquor, remove the pot from the fire and let the ham remain in it till

cold. Cut across and serve cold.

POTTED.

Mince left-over bits of boiled ham and to every 2 lbs. lean meat allow 1/2

lb. fat. Pound all in a mortar until it is a fine paste, gradually adding

1/2 teaspoon powdered mace, the same quantity of cayenne, a pinch of

allspice and nutmeg. Mix very thoroughly, press into tiny jars, filling

them to within an inch of the top; fill up with clarified butter or

drippings and keep in a cool place. This is nice for tea or to spread

picnic sandwiches.

STEW.

A nice way to use the meat left on a ham bone after the frying slices are

removed is to cut it off in small pieces, put into cold water to cover

and let it come to a boil. Pour off the water and add enough hot to make

sufficient stew for your family. Slice an onion and potatoes into it.

WITH VEAL.

A delicious picnic dish is made of ham and veal. Chop fine equal

quantities of each and put into a baking dish in layers with slices of

hard-boiled eggs between; boil down the water in which the veal was

cooked, with the bones, till it will jelly when cold; flavor with celery,

pepper and salt and pour over the meat. Cover with a piecrust half an inch

thick and bake until the crust is done. Slice thin when cold.

OMELET.

Beat 6 eggs very light, add 1/2 teaspoon salt, 3 tablespoons sweet milk,

pepper to taste, have frying pan very hot with 1 tablespoon butter in;

turn in the mixture, shake constantly until cooked, then put 1 cup finely

chopped ham over the top and roll up like jelly cake, cut in slices.

BAKED.

Most persons boil ham. It is much better baked, if baked right. Soak it

for an hour in clean water and wipe dry. Next spread it all over with thin

batter and then put it into a deep dish, with sticks under it to keep it

out of the gravy. When it is fully done, take off the skin and batter

crusted upon the flesh side, and set away to cool. It should bake from six

to eight hours. After removing the skin, sprinkle over with two

tablespoonfuls of sugar, some black pepper and powdered crackers. Put in

pan and return to the oven to brown; then take up and stick cloves through

the fat, and dust with powdered cinnamon.

WITH CORN MEAL.

Take bits of cold boiled ham, cut into fine pieces, put in a frying pan

with water to cover, season well. When it boils, thicken with corn meal,

stirred in carefully, like mush. Cook a short time, pour in a dish to

mold, slice off and fry.

BALLS.

Chop 1/2 pint cold boiled ham fine. Put a gill of milk in a saucepan and

set on the fire. Stir in 1/2 teacup stale bread crumbs, the beaten yolks

of 2 eggs and the ham. Season with salt, cayenne and a little nutmeg. Stir

over the fire until hot, add a tablespoon chopped parsley, mix well and

turn out to cool. When cold make into small balls, dip in beaten egg, then

in bread crumbs and fry in boiling fat.

TOAST.

Remove the fat from some slices of cold boiled ham, chop fine. Put 2

tablespoonfuls of butter into a saucepan on the stove, add the chopped ham

and half a cup of sweet cream or milk. Season with pepper and salt; when

hot, remove from the stove and stir in quickly 3 well-beaten eggs. Pour

onto toast and serve at once.

FLAVORED WITH VEGETABLES.

Take a small ham, as it will be finer grained than a large one, let soak

for a few hours in vinegar and water, put on in hot water, then add 2

heads of celery, 2 turnips, 3 onions and a large bunch of savory herbs. A

glass of port or sherry wine will improve the flavor of the ham. Simmer

very gently until tender, take it out and remove the skin, or if to be

eaten cold, let it remain in the liquor until nearly cold.

PATTIES.

One pint of ham which has previously been cooked, mix with two parts of

bread crumbs, wet with milk. Put the batter in gem pans, break 1 egg over

each, sprinkle the top thickly with cracker crumbs and bake until brown. A

nice breakfast dish.

PATTIES WITH ONIONS.

Two cups bread crumbs moistened with a little milk, and two cups cooked

ham thoroughly mixed. If one likes the flavor, add a chopped onion. Bake

in gem pans. Either break an egg over each gem or chop cold hard-boiled

egg and sprinkle over them. Scatter a few crumbs on top. Add bits of

butter and season highly with pepper and salt, and brown carefully.

FRIED PATTIES.

One cup cold boiled ham (chopped fine), 1 cup bread crumbs, 1 egg, salt

and pepper to taste, mix to the right thickness with nice meat dressing or

sweet milk, mold in small patties and fry in butter.

HAM SANDWICHES.

Mince your ham fine and add plenty of mustard, 3 eggs, 1 tablespoon flour,

1 tablespoon butter and as much chopped cucumber pickles as you have ham.

Beat this thoroughly together and pour into 1 pint of boiling vinegar, but

do not let the mixture boil. When it cools, spread between your

sandwiches.

_Salt Pork._

FRIED WITH FLOUR.

Slice the pork thinly and evenly, placing it in a large frying pan of

water, and turning it twice while freshening. This prevents it humping in

the middle, as pork, unless the slices are perfectly flat, cannot be fried

evenly. When freshened sufficiently, drain, throw the water off, and,

rolling each slice in flour, return to the frying pan. Fry a delicate

brown, place on a platter dry, add slices of lemon here and there. Drain

all the frying fat off, leaving a brown sediment in the pan. Pour 1 cup of

rich milk on this, and when it thickens (keep stirring constantly until of

the consistency of rich, thick cream), pour into a gravy boat, and dust

with pepper.--[M. G.

FRIED PORK AND GRAVY.

Cut the rind from a firm piece of fat salt pork that has a few streaks of

lean (if preferred). Slice thin, scald in hot water, have the frying pan

smoking hot, put in the slices of pork and fry (without scorching) until

crisp. Then pour off nearly all the fat, add some hot water after the

slices have been removed from the pan, and stir in some flour moistened

with cold water for a thickened gravy.--[Farmer's Wife.

FRIED IN BATTER OR WITH APPLES.

Slice thin and fry crisp in a hot frying pan, then dip in a batter made as

follows: One egg well beaten, 3 large spoons rich milk, and flour enough

to make a thin batter. Fry once more until the batter is a delicate brown,

and if any batter remains it may be fried as little cakes and served with

the pork. Instead of the batter, apples, sliced, may be fried in the fat,

with a little water and sugar added, or poor man's cakes, made by scalding

4 spoons granulated (or other) corn meal with boiling water, to which add

a pinch of salt and 1 egg, stirred briskly in.--[F. W.

SWEET FRIED.

Take nice slices of pork, as many as you need, and parboil in buttermilk

for five minutes, then fry to a golden brown. Or parboil the slices in

skimmilk, and while frying sprinkle on each slice a little white sugar and

fry a nice brown. Be watchful while frying, as it burns very easily after

the sugar is on.--[I. M. W.

TO FRY IN BATTER.

Prepare as for plain fried pork, fry without dipping in flour, and when

done, dip into a batter made as follows: One egg beaten light, 2

tablespoonfuls of milk and the same of sifted flour, or enough to make a

thin batter. Stir smooth, salt slightly, dip the fried pork into it and

put back into the hot drippings. Brown slightly on both sides, remove to a

hot platter and serve immediately.--[R. W.

FRIED WITH SAGE.

Freshen the pork in the usual manner with water or soaking in milk, partly

fry the pork, then put three or four freshly picked sprigs of sage in the

frying pan with the pork. When done, lay the crisp fried sage leaves on

platter with the pork.--[Mrs. W. L. R.

MRS. BISBEE'S CREAMED PORK.

Slice as many slices as your frying pan will hold, pour on cold water,

place upon the range to freshen; when hot, pour off the water and fry

until crispy; take out upon a platter, pour the fat in a bowl. Pour some

milk, about a pint, in the frying pan, boil, thicken and pour upon the

fried pork. Serve at once.--[Mrs. G. A. B.

BAKED.

Take a piece of salt pork as large as needed, score it neatly and soak in

milk and water half an hour, or longer if very salt; put into a baking pan

with water and a little flour sprinkled over the scoring. Bake until

done. Always make a dressing to eat with this, of bread and cracker

crumbs, a lump of butter, an egg, salt, pepper and sage to taste; mix with

hot milk, pack in a deep dish and bake about twenty minutes. Keep water in

the baking dish after the meat is taken up, pour off most of the fat and

thicken the liquor. Tomatoes go well with this dish, also cranberry sauce.

BOILED.

Boil 4 or 5 lbs. of pork having streaks of lean in it, in plenty of water,

for one and one-half hours. Take out, remove skin, cut gashes across the

top, sprinkle over powdered sage, pepper and rolled crackers. Brown in the

oven. Slice when cold.

CREAMED IN MILK AND WATER.

Freshen 10 or 12 slices of fat pork and fry a nice brown, then take up the

pork and arrange on a deep platter. Next pour off half the fat from the

frying pan and add 1 cup of milk and 1 of boiling water, and 1 tablespoon

flour mixed with a little cold milk or water, or else sifted in when the

milk and water begin to boil, but then a constant stirring is required to

prevent it from being lumpy. Next add a pinch of salt and a dust of

pepper, let it boil up, and pour over the pork. Enough for six.

EGG PORK.

Take slices of pork and parboil in water, sprinkle a little pepper on the

pork and put into the frying pan with a small piece of butter and fry.

Take 1 egg and a little milk and beat together. When the meat is nearly

done, take each slice and dip into the egg, lay back in the pan and cook

until done.

CREAMED PORK.

Take 6 slices nice pork, or as many as will fry in the frying pan, and

parboil for five minutes, then take out of the water and roll one side of

each slice in flour and fry to a golden brown. When fried, turn nearly all

of the fat off and set the pan on the stove again and turn on a cup of

nice sweet cream; let it boil up, then serve on a platter.

_Soups, Stews, Etc._

PORK SOUP.

Put pork bones in pot of cold salted water. Add the following ingredients,

in a cheesecloth bag: A few pepper seeds, a bit of horse-radish, mace, and

1 sliced turnip. Boil as for beef soup; strain and add a teaspoon of rice

flour to each pint, and let come to a boil. Serve with crackers.

PORK STEW

Slice and fry in a kettle from 1/4 to 1/2 lb. salt pork, drain off the fat

and save for shortening, add 3 pints boiling water, 2 or 3 onions sliced

thin, 1 quart potatoes sliced and pared, a sprinkling of pepper, large

spoon flour mixed in 1 cup of cold water. Let the onions boil a few

moments before adding the potatoes and flour. Five minutes before serving,

add 1 dozen crackers, split and moistened with hot water, or make

dumplings as for any stew.

DRY STEW.

Place slices of pork in the frying pan and fill full with chipped

potatoes; pour over a little water and cover tightly, and cook until the

pork begins to fry, then loosen from the bottom with a wide knife and

pour over more water, and so on until done. Pepper and salt and a bit of

butter.

OLD-FASHIONED STEW.

Place 6 large slices of pork in the kettle with nearly a quart of water,

let it boil half an hour, then add 8 sliced potatoes and 2 sliced onions,

and when nearly done add a little flour, pepper and salt, and a lump of

butter.

CHOWDER.

Cut 4 slices of salt pork in dice, place in kettle and fry, add 6

good-sized onions chopped fine, let fry while preparing 8 potatoes, then

add 1 quart boiling water and the potatoes sliced thin. Season with salt

and pepper to taste. Boil one-half hour.

_Miscellaneous._

BACON, BROILED OR FRIED.

The first essential is to have the bacon with a streak of lean and a

streak of fat, and to cut or slice it as thin as possible. Then lay it in

a shallow tin and set it inside a hot stove. It will toast evenly and the

slices will curl up and be so dry that they may be taken in the fingers to

eat. The lard that exudes may be thickened with flour, a cup of sweet new

milk and a pinch of black pepper added, and nice gravy made. Or if

preferred, the bacon, thinly sliced, may be fried on a hot skillet, just

turning it twice, letting it slightly brown on both sides. Too long in the

hot skillet, the bacon gets hard and will have a burned taste.

BRAINS.

Lay the brains in salt and water for an hour to draw out the blood. Pick

them over and take out any bits of bone and membrane. Cook for half an

hour in a small quantity of water. When cooked drain off the water, and to

each brain add a little pepper, nearly an even teaspoon of salt, a

tablespoon of butter and 1 beaten egg. Cook until the egg thickens. Or

when the brains are cooked, drain off the water, season with salt, pepper

and sage.

PORK AND BEANS.

Pick over and let soak over night 1 quart beans; in the morning wash and

drain, and place in a kettle with cold water, with 1/2 teaspoon soda, boil

about twenty minutes, then drain and put in earthen bean dish with 2

tablespoons molasses, season with pepper. In the center of the beans put 1

lb. well-washed salt pork, with the rind scored in slices or squares, rind

side uppermost. Cover all with hot water and bake six hours or longer, in

a moderate oven. Keep covered so they will not burn on the top, but an

hour or so before serving remove the pork to another dish and allow it to

brown. Beans should also brown over the top.

BOILED DINNER.

Put a piece of salt pork to cook in cold water about 9 o'clock. At 10

o'clock add a few beets, at 11 o'clock a head of cabbage, quartered.

One-half hour later add the potatoes. Serve very hot.

GERMAN WICK-A-WACK.

Save the rinds of salt pork, boil until tender, then chop very fine, add

an equal amount of dried bread dipped in hot water and chopped. Season

with salt, pepper and summer savory; mix, spread one inch deep in baking

dish, cover with sweet milk. Bake one-half hour. Very nice.

BROILED PORK.

Soak the pork in cold water over night. Wipe dry and broil over coals

until crisp. Pour over it 1/2 pint sweet cream. Ham cooked this way is

delicious.

LUNCH LOAF.

Chop remnants of cold boiled ham or salt pork, add crushed crackers and

from 3 to 6 eggs, according to the amount of your meat. Bake in a round

baking powder box, and when cold it can be sliced for the table.

PORK HASH.

Take scraps of cold pork and ham, chop very fine, put in frying pan, add a

very little water, let cook a few minutes, then add twice this amount of

chopped potato. Salt and pepper to taste, fry and serve hot.

FOR SUNDAY LUNCHEON.

Take the trimmings saved from ribs, backbone, jowl, shanks of ham and

shoulder, and all the nice bits of meat too small for ordinary use; place

in a kettle with sufficient water to barely cover meat, and boil slowly

until quite tender. Fit a piece of stout cheesecloth in a flat-bottomed

dish and cover with alternate strips of fat and lean meat while hot;

sprinkle sparingly with white pepper, add another layer of meat and a few

very thin slices of perfectly sound tart apples. Repeat until pork is

used, then sew up the ends of the cloth compactly, place between agate

platters and subject to considerable pressure over night. Served cold this

makes a very appetizing addition to Sunday suppers or luncheon.

PORK CHEESE.

Cut 2 lbs. cold roast pork into small pieces, allowing 1/4 lb. fat to each

pound of lean; salt and pepper to taste. Pound in a mortar a dessert

spoon minced parsley, 4 leaves of sage, a very small bunch of savory

herbs, 2 blades of mace, a little nutmeg, half a teaspoon of minced lemon

peel. Mix thoroughly with the meat, put into a mold and pour over it

enough well-flavored strong stock to make it very moist. Bake an hour and

a half and let it cool in the mold. Serve cold, cut in thin slices and

garnished with parsley or cress. This is a cooking school recipe. For

ordinary use the powdered spices, which may be obtained at almost any

country store, answer every purpose. Use 1/4 teaspoon sage, 1/2 teaspoon

each of summer savory and thyme, and a pinch of mace.

PORK FLOUR-GRAVY.

Take the frying pan after pork has been fried in it, put in a piece of

butter half as large as an egg, let it get very hot, then put in a

spoonful of flour sprinkled over the bottom of the pan. Let this get

thoroughly browned, then turn boiling water on it, say about a pint. Now

take a tablespoon of flour, heaping, wet it up with a cup of sweet milk

and stir into the boiling water, add salt and pepper to taste, and a small

piece more butter, cook well and serve.

PORK OMELET.

Cut the slices of pork quite thin, discarding the rind, fry on both sides

to a light brown, remove from the spider, have ready a batter made of from

2 or 3 eggs (as the amount of pork may require), beaten up with a little

flour and a little sweet milk, pouring half of this batter into the

spider. Then lay in the pork again, and pour the remaining part of the

batter over the pork. When cooked on the one side, cut in squares and

turn. Serve hot. Sometimes the pork is cut in small squares before adding

the batter.

ANOTHER OMELET.

Put 1 cup cold fried salt pork (cut in dice) and 3 tablespoons sweet milk

on back of stove to simmer, then beat 6 eggs and 1 teaspoon salt until

just blended. Put 2 tablespoons butter in frying pan. When hot add eggs

and shake vigorously until set, then add the hot creamed pork, spread over

top, fold, and serve immediately.

PIG'S FEET.

Cut off the feet at the first joint, then cut the legs into as many pieces

as there are joints, wash and scrape them well and put to soak over night

in cold, slightly salted water; in the morning scrape again and change the

water; repeat at night. The next morning put them on to boil in cold water

to cover, skim carefully, boil till very tender, and serve either hot or

cold, with a brown sauce made of part of the water in which they were

boiled, and flavored with tomato or chopped cucumber pickles. If the pig's

feet are cooled and then browned in the oven, they will be much nicer than

if served directly from the kettle in which they were boiled. Save all the

liquor not used for the sauce, for pig's feet are very rich in jelly; when

cold, remove the fat, which should be clarified, and boil the liquor down

to a glaze; this may be potted, when it will keep a long time and is

useful for glazing, or it may be used for soups either before or after

boiling, down.--[R. W.

PICKLED PIG'S FEET.

Clean them well, boil until very tender, remove all the bones. Chop the

meat, add it to the water they were boiled in, salt to taste. Add enough

vinegar to give a pleasing acid taste, pour into a dish to cool. When

firm, cut in slices. Or leave out the vinegar and serve catsup of any

kind with the meat. Or before cooking the feet, wrap each one in cloth and

boil seven hours. When cold take off the cloth and cut each foot in two

pieces. Serve cold with catsup or pepper sauce or horse-radish. Or the

feet may be put into a jar and covered with cold vinegar, to which is

added a handful of whole cloves.--[A. L. N.

KIDNEY ON TOAST.

Cut a kidney in large pieces and soak in cold water an hour. Drain and

chop fine, removing all string and fiber; also chop separately one onion.

Put a tablespoonful of butter in a frying pan, and when melted add the

chopped kidney and stir till the mixture turns a whitish color, then add

the onion. Cook five minutes, turn into a small stewpan, season and add a

cupful of boiling water. Simmer an hour and thicken with a teaspoonful of

cornstarch wet with cold water. Cook five minutes longer, pour over slices

of nicely browned toast and serve.

_Pork Fritters._

CORN MEAL FRITTERS.

Make a thick batter of corn meal and flour, cut a few slices of pork and

fry until the fat is fried out; cut a few more slices, dip them in the

batter, and drop them in the bubbling fat, seasoning with salt and pepper;

cook until light brown, and eat while hot.

FRITTERS WITH EGG.

Fry slices of freshened fat pork, browning both sides, then make a batter

of 1 egg, 1 cup milk, 1 teaspoon baking powder sifted through enough flour

to make a rather stiff batter, and a pinch of salt. Now remove the pork

from the frying pan and drop in large spoonfuls of the batter, and in the

center of each place a piece of the fried pork, then cover the pork with

batter, and when nicely brown, turn and let the other side brown. Currant

jelly is nice with them.

FRICATELLE.

Chop raw fresh pork very fine, add a little salt and plenty of pepper, 2

small onions chopped fine, half as much bread as there is meat, soaked

until soft, 2 eggs. Mix well together, make into oblong patties and fry

like oysters. These are nice for breakfast. If used for supper, serve with

sliced lemon.

CROQUETTES.

Raw pork chopped fine, 2 cups, 1 small onion chopped very fine, 1 teaspoon

powdered sage, 1 cup bread crumbs rubbed fine, salt and pepper to taste, 2

eggs beaten light. Mix thoroughly, make small flat cakes, roll lightly in

flour and fry in hot lard.

_Pork Pies, Cakes and Puddings._

PORK PIE.

Cut fresh pork in small inch and half-inch pieces, allowing both fat and

lean. Boil until done in slightly salted water. Lay away in an earthen

dish over night. In the morning it will be found to be surrounded with a

firm meat jelly. Will not soak pie crust. Make a rich baking powder

biscuit paste. Roll out thin, make top and bottom crust, fill with the

prepared pork. Bake.--[H. M. G.

A HINT FOR PORK PIE.

Every housekeeper knows how to make pork pie, but not every one knows that

if the bottom crust is first baked with a handful of rice to prevent

bubbling--the rice may be used many times for the same purpose--and the

pork partially cooked before the upper crust is added, the pie will be

twice as palatable as if baked in the old way. The crust will not be soggy

and the meat juices will not lose flavor by evaporation.--[Mrs. O. P.

PORK PIE WITH APPLES.

Line a deep pudding dish with pie crust. Place a layer of tart apples in

the dish, sprinkle with sugar and a little nutmeg, then place a layer of

thin slices of fat salt pork (not cooked), sprinkle lightly with black

pepper. Continue to add apples and pork until the dish is full. Cover with

a crust and bake until the apples are cooked, when the pork should be

melted. Serve as any pie.--[M. C.

SPARERIB PIE.

Chop the small mussy pieces of meat, put in a pudding or bread tin, add

some of the gravy and a little water. Make a biscuit crust, roll half an

inch thick and put over the top and bake. A tasty way is to cut the crust

into biscuits, place close together on top of the meat and bake. More

dainty to serve than the single crust. A cream gravy or some left from the

rib is nice with this pie. Any of the lean meat makes a nice pie, made the

same as the above.

PORK CAKE WITHOUT LARD.

Over 1 lb. fat salt pork, chopped very fine, pour a pint of boiling water.

While it is cooling, sift 9 cups flour with 1 heaping teaspoon soda and 2

of cream tartar, stir in 2 cups sugar and 1 of molasses, 4 eggs, teaspoon

of all kinds spice, 2 lbs. raisins, 1 lb. currants and 1/2 lb. citron.

Lastly, thoroughly beat in the pork and water and bake slowly. This will

keep a long time.

PORK CAKE.

Take 1/2 cup sugar, 1/2 cup strong coffee, 1/2 cup molasses, 1/2 cup

chopped salt pork, 1/4 cup lard, 1 cup raisins, stoned and chopped, 2 cups

flour, 2 eggs, 1 teaspoon soda, dissolved in coffee, 1 teaspoon cloves,

cinnamon and nutmeg.

PORK PUDDING.

This is made somewhat after the style of the famous English beefsteak

pudding--differs only in two points. Cut up the pieces of fresh pork and

stew in the skillet, in slightly salted water, till soft. Make a rich

biscuit dough or plain pie paste. Line a quart basin and fill with the

stewed pork. Add pepper, a few chopped potatoes if desired, cover all with

the paste pinched tightly over, tie a small cloth tightly over the basin,

then place basin in a larger cloth, gather the corners together and tie

snugly over top, boil in a kettle for half an hour. Be sure the water is

boiling hot before placing the basin in, and keep it boiling, with a tight

lid.

_Roasts._

FRESH LEG.

Score the leg with sharp knife in half-inch gashes, fill with a filling

made of chopped onion, sage, bread crumbs and mixed with the beaten yolks

and whites of 2 eggs, salt; stuff knuckle and gashes also. Pepper freely

and roast it well. A leg weighing 8 lbs. requires three hours of a steady

fire. Drain off fat from roasting tin and make a brown gravy. Serve with

tart apple sauce.

WITH BUTTERMILK.

Take a piece of pork that is quite lean, soak over night in buttermilk and

boil until about half done, then put it in the baking pan, cut through the

rind in slices, sprinkle with pepper and sugar and bake to a golden brown.

DANISH PORK ROAST.

Braise the roast, and between each slit insert a bit of sage--which may be

removed before serving; place in a deep stewpan and fill the corners and

crevices with prunes that have been previously soaked in water long enough

to regain their natural size. Roast in moderate oven, basting as usual,

taking care not to break the prunes. When half done, take up the prunes,

remove pits, crush and add to a dressing made as follows: Moisten 2 cups

bread crumbs--one-third corn bread is preferable to all wheat--season with

salt, pepper and a mere hint of onions. Put into a cheesecloth

bag--saltbag if at hand--and bake beside the roast for half an hour,

taking care to prevent scorching. Serve in slices with the roast.

SPARERIB.

Season well with salt, pepper and a little sage. Put in roasting pan with

a little water, bake a nice brown. By cracking the ribs twice, you can

roll up and fasten with skewers, or tie up with coarse twine. Put the

stuffing inside, same as turkey. After it is done, take meat from pan. If

the water is not all cooked out, set on top of stove until none remains.

Pour out the grease, leaving about half a cup. Set back to cool so as not

to cook the gravy too fast at first. Stir 2 spoons or more of flour into

the grease and let brown. Add boiling water to make the required amount of

gravy. Before removing from fire, add 1/2 cup sweet cream. Baked or

mashed potatoes with cold slaw are in order with sparerib, with currant,

cranberry or apple sauce. Very nice cold with fried potatoes or chips for

supper.

_Liver._

WITH BACON.

Pour salted boiling water over the liver and let it stand a few minutes,

drain and slice. Crisp thin slices of bacon in a hot frying pan, lay them

neatly around the edge of a platter or deep dish, and set the dish where

it will keep hot. Fry the liver in the drippings from the bacon and put it

in the middle of the dish. Pour a little boiling water into the frying

pan, season to taste with pepper and salt, thicken with browned flour and

pour over the liver or serve separately.--[R. F.

LIVER AND ONIONS.

Use two frying pans. In both have a generous supply of fryings or salted

lard. Cut the liver in thin, even slices, and wash in cold water. Wipe

each slice dry before placing it in the hot grease; fill the frying pan

full, pepper and salt all, cover with lid and set over a brisk fire. Slice

the onions and place them in the second frying pan of hot grease, pepper,

salt and stir frequently. Turn the liver once, each slice. When done,

place on a platter, with the onions heaped over and around.--[H. M. G.

HASHED.

Parboil the liver, chop it fine and put it into a hot frying pan with just

enough of the liquor it was boiled in to moisten it so it won't be hard

and dry. When hot, season with salt, pepper and butter, and serve with

mashed potato. Or you can chop cold boiled potatoes with the liver and

make a regular hash of it if preferred.--[R. L.

_Heart._

STUFFED.

Take three hearts, remove the ventricles and dividing wall, wash and wipe

out dry. Fill with 3 tablespoons chopped ham, 4 tablespoons bread crumbs,

a little melted butter, some pepper and salt; beat up an egg and mix the

meat, etc., with as much of the egg as is needed to bind it together. Tie

each heart in a piece of cloth and boil three hours, or till tender, in

salt and water. Remove the cloths carefully, so as to keep the dressing in

place, rub them over with butter and sprinkle with a little flour, and

brown in a brisk oven. Reduce the liquor and thicken it. Serve with mashed

potatoes and apple jelly.

BOILED.

Make a biscuit dough rather stiff, sprinkle a well-cleaned heart over with

a little pepper and salt, roll the heart securely in the biscuit dough,

wrap all in a clean white cloth and sew or baste together loosely, then

put in a kettle of hot water and boil about four hours. Serve hot by

removing cloth and slicing.

_Sausage._

SAUSAGE WITH DRIED BEEF.

To 10 lbs. meat allow 5 tablespoons salt, 4 of black pepper, 3 of sage,

and 1/2 tablespoon cayenne. Some persons prefer to add a little ginger,

thinking that it keeps the sausage from rising on the stomach. Mix the

spices thoroughly through the meat, which may be put into skins or muslin

bags and hung in a cold, dry place, or partly cooked and packed in jars

with a covering of lard. Every housekeeper uses fried and baked sausages,

but sausage and dried beef is a more uncommon dish. Cut the sausage into

small pieces, put it into a stewpan with water to cover, and put on to

cook. Slice the dried beef and tear it into small pieces, removing fat and

gristle, and put into the stew pan. When done, thicken slightly with

flour, season and stir an egg quickly into it. Don't get the gravy too

thick and don't beat the egg--it wants to show in little flakes of white

and yellow.--[Rosalie Williams.

SAUSAGE ROLLS.

Make a rich pie paste, roll out thin and cut, with a large cooky cutter or

a canister lid, large discs of the paste. Take a small cooked sausage, and

placing it on the edge of the circle of paste, roll it up and pinch the

ends together. Bake in a quick oven and serve hot or cold.

WITH CABBAGE.

Put some pieces of fat and lean pork through the sausage mill; add a

finely chopped onion, pepper, salt and a dash of mace. Cut a large, sound

head of cabbage in two, scoop out the heart of both halves and fill with

sausage meat; tie up the head securely with stout twine, put into salted

water sufficient to cover the cabbage, and boil one hour and a half. Drain

thoroughly and save the liquid, which should not exceed one cupful in all.

Brown a tablespoonful of butter over a hot fire, stir in a teaspoon of

browned flour and add the liquid; pour over cabbage and serve hot.

GOOD SAUSAGE.

This sausage recipe has been proved good. Take 30 lbs. pork and 12 oz.

salt, 2 oz. pepper, 2 oz. sage. Put sage in a pan and dry in oven, then

sift. You can add two ounces of ground mustard if you wish. Add 2 or 3

lbs. sugar, mix all together, salt, pepper, etc., and mix with meat before

it is chopped. After it is well mixed, cut to your liking.

_Fresh Pork._

CUTLETS.

Cut them from a loin of pork, bone and trim neatly and cut away most of

the fat. Broil fifteen minutes on a hot gridiron, turning them three or

four times, until they are thoroughly done but not dry. Dish, season with

pepper and salt and serve with tomato sauce or with small pickled

cucumbers as a garnish.

BREADED CUTLETS.

A more elaborate dish is made by dipping the cutlets into beaten egg

seasoned to taste with salt, pepper and sage, then into rolled cracker or

bread crumbs. Fry slowly till thoroughly done, and serve with mashed

potatoes.

CUTLETS FROM COLD ROAST PORK.

Melt an ounce of butter in a saucepan, lay in the cutlets and an onion

chopped fine, and fry a light brown; then add a dessertspoon of flour,

half a pint of gravy, pepper and salt to taste, and a teaspoon each of

vinegar and made mustard. Simmer gently a few minutes and serve.

PORK CHOPS.

The white meat along the backbone (between the ribs and ham) is not always

sufficiently appreciated, and is often peeled from the fat, cut from the

bones and put into sausage, which should never be done, as it is the

choicest piece in the hog to fry. Leave fat and lean together, saw through

the bone, fry or broil. The meat gravy should be served in a gravy boat.

BREADED PORK CHOPS.

Cut chops about an inch thick, beat them flat with a rolling pin, put them

in a pan, pour boiling water over them, and set them over the fire for

five minutes; then take them up and wipe them dry. Mix a tablespoon of

salt and a teaspoon of pepper for each pound of meat; rub each chop over

with this, then dip, first into beaten egg, then into crackers, rolled, as

much as they will take up. Fry in hot lard.

BARBECUED PORK.

Put a loin of pork in a hot oven without water, sprinkle with flour,

pepper and salt, baste with butter, cook two or three hours, or until very

brown. Pour in the gravy half a teacup of walnut catsup. Serve with fried

apples.

_Roast Pig._

SUCKING PIG.

Scald carefully and scrape clean, wipe dry, chop off the toes above first

joint, remove entrails, and although some cook head entire, it is not

advisable. Remove brains, eyes, upper and lower jaws, leaving skin

semblance of head, with ears thoroughly scraped and cleaned. Make a

dressing composed of one large boiled onion chopped, powdered sage, salt,

pepper, 4 cups stale bread crumbs, a bit of butter, and all mixed with

well-beaten eggs. Stuff the body part with this. Stitch it up. Previously

boil the heart in salted water and stuff this into the boneless head skin

to preserve its shape and semblance. Place it down on its feet, head

resting on front feet, hind legs drawn out, just as you want it to lie on

the platter when served or sent to table. Roast three hours, constantly

basting.

TO ROAST WHOLE.

A pig ought not to be under four nor over six weeks old, and ought to be

plump and fat. In the city, the butcher will sell you a shoat already

prepared, but in the country, we must prepare our own pig for roasting. As

soon as the pig is killed, throw it into a tub of cold water to make it

tender; as soon as it is perfectly, cold, take it by the hind leg and

plunge into scalding water, and shake it about until the hair can all be

removed, by the handful at a time. When the hair has all been removed, rub

from the tail up to the end of the nose with a coarse cloth. Take off the

hoofs and wash out the inside of the ears and nose until perfectly clean.

Hang the pig up, by the hind legs, stretched open so as to take out the

entrails; wash well with water with some bicarbonate of soda dissolved in

it; rinse again and again and let it hang an hour or more to drip. Wrap it

in a coarse, dry cloth, when taken down, and lay in a cold cellar, or on

ice, as it is better not to cook the pig the same day it is killed. Say

kill and clean it late in the evening and roast it the next morning.

Prepare the stuffing of the liver, heart and haslets, stewed, seasoned and

chopped fine. Mix with these an equal quantity of boiled Irish potatoes,

mashed, or bread crumbs, and season with hard-boiled eggs, chopped fine,

parsley and sage, or thyme, chopped fine, pepper and salt. Scald the pig

on the inside, dry it and rub with pepper and salt, fill with the stuffing

and sew up. Bend the forelegs under the body, the hind legs forward, and

skewer to keep in position. Place in a large baking pan and pour over it

one quart of boiling water. Rub fresh butter all over the pig and sprinkle

pepper and salt over it, and put a bunch of parsley and thyme, or sage, in

the water. Turn a pan down over it and let it simmer in a hot oven till

perfectly tender. Then take off the pan that covers the pig, rub it with

more butter and let brown, basting it frequently with the hot gravy. If

the hot water and gravy cook down too much, add more hot water and baste.

When of a fine brown, and tender and done all through, cover the edges of

a large, flat china dish with fresh green parsley and place the pig,

kneeling, in the center of the dish. Place in its mouth a red apple, or an

ear of green corn, and serve hot with the gravy; or serve cold with grated

horse-radish and pickle. Roast pig ought to be evenly cooked, through and

through, as underdone pork of any kind, size or age is exceedingly

unwholesome. It ought also to be evenly and nicely browned on the outside,

as the tender skin when cooked is crisp and palatable. It is easily

scorched, therefore keep a pig, while roasting, covered till tender and

almost done.

_Tongue._

The tongues should be put into the pickle with the hams; boil after three

or four weeks, pickle in vinegar which has been sweetened. Add a

tablespoon ground mustard to a pint of vinegar. Will keep months. They

should be pickled whole. Also nice when first cooked without pickling.

Slice cold, to be eaten with or without mayonnaise dressing. Sliced thin,

and placed between thin slices of bread, make delicious sandwiches.

Chopped fine, with hard-boiled eggs and mayonnaise, make nice sandwiches.

Many boil pork and beef tongues fresh. An old brown tongue is an

abomination. The saltpeter gives the pink look canned tongues have; the

salt and sugar flavor nicely.

When fresh, tongues are nice for mince pies. They may be corned with the

hams and boiled and skinned and hot vinegar seasoned with salt and pepper

poured over them; or are nice sliced with cold potatoes, garnished with

cress or lettuce and a cream salad dressing poured over them. Cream salad

dressing: Stir thoroughly together 1 teaspoon sugar, six tablespoons thick

sweet cream and 2 tablespoons vinegar, salt and pepper or mustard to

taste. The cream and vinegar should be very cold, and the vinegar added to

the cream a little at a time, or it will curdle. Stir till smooth and

creamy.

_Souse._

Take off the horny parts of feet by dipping in hot water and pressing

against them with a knife. Singe off hair, let soak in cold water for 24

hours, then pour on boiling water, scrape thoroughly, let stand in salt

and water a few hours; before boiling wrap each foot in a clean white

bandage, cord securely to keep skin from bursting, which causes the

gelatine to escape in the water. Boil four hours. Leave in bandage until

cold. If you wish to pickle them, put in a jar, add some of the boiling

liquor, add enough vinegar to make a pleasant sour, add a few whole

peppers. Very nice cold. If you want it hot, put some of the pickle and

feet in frying pan. When boiling, thicken with flour and serve hot.--[Nina

Gorton.

See that the feet are perfectly clean, the toes chopped off and every

particle cleanly scraped, washed and wiped. Boil for three hours

continually, or until every particle falls apart, drain from liquid, pick

out all the bones, chop slightly, return to the liquid, add 1/2 cup

vinegar, 2 tablespoons sugar, pepper, salt and a dash of nutmeg. (Do not

have too much liquid.) Boil up once more and turn all out into a mold,

press lightly, and cut cold.--[H. M. Gee.

Thoroughly clean the pig's feet and knock off the horny part with a

hatchet. Pour boiling water over them twice and pour it off, then put them

on to cook in plenty of water. Do not salt the water. Boil until very

tender, then take out the feet, pack in a jar, sprinkle each layer with

salt, whole pepper and whole cloves, and cover with equal portions of

vinegar and the broth in which the feet were boiled. Put a plate over the

top with a weight to keep the souse under the vinegar. If there remains

any portion of the broth, strain it and let stand until cold, remove the

fat and clarify the broth with a beaten white of egg. It will be then

ready for blancmange or lemon jelly and is very delicate.

_Scrapple._

Take hog's tongue, heart, liver, all bones and refuse trimmings (some use

ears, snout and lights, I do not), soak all bloody pieces and wash them

carefully, use also all clean skins, trimmed from lard. Put into a kettle

and cover with water, boil until tender and bones drop loose, then cut in

sausage cutter while hot, strain liquor in which it was boiled, and

thicken with good corn mush meal, boil it well, stirring carefully to

prevent scorching. This mush must be well cooked and quite stiff, so that

a stick will stand in it. When no raw taste is left, stir in the chopped

meat and season to taste with salt, pepper and herb, sage or sweet

marjoram, or anything preferred. When the meat is thoroughly mixed all

through the mush, and seasoning is satisfactory, dip out into pans of

convenient size, to cool. Better lift off fire and stir carefully lest it

scorch. When cold, serve in slices like cheese, or fry like mush (crisp

both sides) for breakfast, serving it with nice tomato catsup. It tastes

very much like fried oysters. Some prefer half buckwheat meal and half

corn. To keep it, do not let it freeze, and if not covered with grease

melt some lard and pour over, or it will mold. This ought to be sweet and

good for a month or more in winter, but will crumble and fry soft if it

freezes.--[Mrs. R. E. Griffith.

_Head Cheese._

Have the head split down the face, remove the skin, ears, eyes and brains,

and cut off the snout; wash thoroughly and soak all day in cold salted

water; change the water and soak over night, then put on to cook in cold

water to cover. Skim carefully and when done so the bones will slip out,

remove to a hot pan, take out every bone and bit of gristle, and chop the

meat with a sharp knife as quickly as possible, to keep the fat from

settling in it. For 6 lbs. meat allow 2 tablespoons salt, 1 teaspoon black

pepper, a little cayenne, 1/4 teaspoon clove and 2 tablespoons sage. Stir

the meat and seasoning well together and put into a perforated mold or tie

in a coarse cloth, put a heavy weight on it and let it stand till cold and

firm. The broth in which the meat was cooked may be used for pea soup, and

the fat, if clarified, may be used for lard.--[R. W.

Cut the head up in suitable pieces to fit the receptacle you wish to boil

it in, first cutting off all pieces that are not to be used. If too fat,

cut off that, too, and put with the lard to be rendered. Take out the

brains and lay them in a dish of cold water, then put the head on to boil

till tender. Be sure to skim well. When it begins to boil, cook till the

meat is ready to drop off the bones, then take up, remove all bones or

gristle and grind or chop, not too fine; put in salt, pepper and cloves to

taste, also sage if liked, mix all well together, heat it all together,

and pour in a cloth, which is laid in a crock, tie it up tight and put on

a weight, to press it. Next day remove the cloth and the head cheese is

ready for the table. Skim the fat off the liquor the head was boiled in

and set aside for future use. Heat the liquor to a boil and stir in nicely

sifted corn meal. After salting, take up in crock and let it get cold,

then cut off in slices and fry a nice brown. Nice for breakfast.--[Mrs. A.

Joseph.

_Pig's Head._

English Brawn: Cut off the hearty cheek or jowl, and try it out for

shortening. Saw the pig's head up in small pieces, carefully removing the

brains, snoot, eyes, jawbones or portions of teeth sockets. (It is

surprising with saw and a keen, sharp-pointed knife how much of the

unpleasant pieces of a pig's head can be removed before it is consigned to

the salt bath.) Soak all night in salt and water, drain in the morning and

set over the fire to boil in slightly salted water. Place the tongue in

whole also. When the flesh leaves the bone, take out and strip all into a

wooden chopping bowl, reserving the tongue whole. Skin the tongue while

warm. Chop the head pieces fine, add pepper, salt, powdered sage to suit

taste. Pack all in a deep, narrow mold and press the tongue whole into the

middle of the mass. Weight down and set away all night to cool. Keep this

always in a cold place until all is used, and, as usual, use a sharp knife

to slice.--[Aunt Ban.

_To Keep Hams and Shoulders._

We pack them for a few days with a sprinkle of dry salt, then lift and

wipe dry (both barrel and meat), repack and cover with brine, which may be

prepared thus: To 16 gals. brine (enough to carry an egg) placed in a

kettle to boil add 1/4 lb. saltpeter, 3 pts. syrup molasses and a large

shovel of hickory ashes tied in a clean saltbag or cloth; boil, skim and

cool.--[Mrs. R. E. Griffith.

To prepare smoked ham for summer use: Slice the ham and cut off the rind.

Fill a spider nearly full, putting the fat pieces on top. Place in the

oven and bake. When partly cooked, pack the slices of hot ham closely in a

stone jar and pour the meat juice and fat over the top. Every time that

any of the meat is taken out, a little of the lard should be heated and

poured back into the jar to keep the meat fresh and good. Be very careful

each time to completely cover the meat with lard.--[Marion Chandler.

INDEX

Albuminoids, 5

Animal heat, 18

Average weights of hogs, 66

Backbone, average weight of, 67

Bacon and hams, 59

and sides, dry salting, 48

box for storing, 62

bug, season for, 62

dampness detrimental, 61

distribution of salt, 49

exports, 76

hogs, prices of, 77

pig, 16

preservatives, 48

quality wanted, 6

second salting, 48

weight of hogs, 48

Wiltshire cut, 72

world's supply, 74

Black pepper for skippers, 51

Bleeding the hog, 9

Blood puddings, preparation of, 36

Boiler for scalding, 10

Box for salting meats, 42

Brain sausages, 30

Brawn, 35

Breeding, 9

Brine, purifying, 42

Bristles, 14

Butchering on joint account, 2

Butcher knife in slaughtering, 9

Carcass, raising a, 21

Care of hams and shoulders, 44

Cauldrons, 11

Census of hogs, 2

of live stock, 2

Chine, 23

Chute for handling hogs, 68

Control of smoke house, 52

Cooling the carcass, 19

Co-operative curing houses, 76

Corn a fat producer, 5

Corn cobs for smoking, 52

Country dressed hogs, 64

Cracknels, 34

Crate for moving swine, 79

Crushed crackers in sausage, 32

Curing houses, co-operative, 76

Cutting up a hog, 23

Dermestes, 51

Devices for scalding, 14

Division of work, 18

Dressing and cutting, 18

bench, 10

hints on, 22

the carcass, 18

Dry salt for bacon, 49

Entrails, 22

Exclusion of insects, 61

Exports of pork product, 76

value of, 76

Farm price of hogs, 2

Fat forming foods, 5

producers, 5

Feeding chart, 5

for flesh, 5

Fence for orchard tree, 47

Flesh forming foods, 5

Fires in smoke house, 52

Fire proof smoke house, 54

Foods for flesh and fat, 5

Frozen meat, 18

Fuel for smoke houses, 52

Gallows for dressed hogs, 22

Gambrels, 22

Gate, device for opening, 68

Gates for handling hogs, 67

Griskins, 26

Hair, removal of, 14

Hams, a general cure, 44

American cut, 71

and shoulders, 44

in close boxes, 61

in cloth sacks, 61

in pickling vat, 46

in shelled oats or bran, 61

pickling with molasses, 44

picnic, 71

shaping, 24

Westphalian, 45

Handy salting box, 43

Hanging carcasses, 18

Head, average weight of, 67

cheese, 35

for sausage, 27

Heavy hogs, handling, 14

Hints on dressing, 22

Hog feeding convenience, 7

packing for a series of years, 77

prices at Chicago, 77

product, exports, 76

product, foreign outlet, 74

product, our best customer, 74

farm price, 2

movement at leading points, 78

Normandy, 6

on the farm, 2

receipts at Chicago, 76

Hoister for carcass, 20

Ideal meat house, 59

Insects, avoidance of, 60

Intestines, 22

Jawbone, 25

Jowls and head, preparation of, 34

Kettle for heating water, 10

Knife, use of, 19, 22

Lard, an important point in, 39

boiling, safeguards, 39

cheaper grades, 37

cooking, 38

fine points in making, 37

from back fat, 37

in hot weather, 40

kettle or steam rendered, 37

leaf, 37, 39

neutral, 37, 73

standard, 72

stearine, 73

storing, 40

time of cooking, 38

to refine, 37

water in, 37

Leading cuts of meat, 69

Light packing hogs, 16

Lights, use of, 27

Liver sausage, 30

Meat house, 59

care of, 60

earthen floor, 60

Meat packed for home use, 43

Meats, box for salting, 42

Mess pork, 70

Methods now in use, 1

Middlings, 24

Molasses in curing pork, 45

Neat meat, 23

Net to gross, 67

Neutral lard, 73

Normandy hogs, 6

Offal, 26

Oven and smoke house combined, 52

Packing and marketing hogs, 77

at eastern cities, 77

centers, 76

house cuts of pork, 69

western, 77

Penetration of salt, 49

Pepper in pickled pork, 41

Pickling and barreling, 41

Picnic hams, 71

Pigpen, automatic door, 7

self-closing door, 6

traveling, 3

Pigs in orchard, 47

Pork, barrel, cleaning, 41

brine, renewing, 42

for the south, 50

making, side lights on, 64

packing in barrels, 41

packing in boxes, 42

pickled without brine, 41

product of commerce, 70

Possibilities of profit, 2

Potatoes for swine food, 46

Prices of hogs at Chicago, 77

of pork and lard, 67

Prime steam lard, 72

Profit in home pork making, 1

Protein diet, 5

Pyroligenous acid, 54

Rations, 5

for bacon purposes, 6

Receipts of hogs, 78

Relative weights, 67

Removing bristles, 16

Renewal of pork brine, 42

Resalting bacon, 50

Ringing hogs, 66

Roast pig, merits of, 80

Salt penetration, 49

Saltpeter in bacon, 48

in curing hams, 44

Sausage bench, 32

Black Forest, 29

Bologna, 28

brain, 30

Frankfort, 28

homemade filler, 32

in cases, 32

in jars, 27

Italian pork, 29

liver, 30

making, 26

of pork and beef, 26

packed in jars, 27

Royal Cambridge, 30

seasoning, 27, 31

smoked, 27

Spanish, 31

stuffing, 27

Suabian, 28

tomato, 31

tongue, 29

Westphalian, 28

with bread, 31

with sardines, 29

wrapped for boiling, 29

Sawbuck scaffold, 20

Scalding, 11

cask on sled, 14

in hogshead, 15

tub, 11

vat, 11

Scraping, 12

and washing, 14

Scrapple, Philadelphia, 35

Season for killing, 1

Seasoning sausage, 31

Shaping the ham, 24

Short bones, 34

cut in smoking, 54

ribs, 71

Shoulders, shape described, 71

Singeing pigs, 16

Singers, 16

Skippers, 51

Slaughtering, best methods, 9

Sled and cask for scalding, 14

Small hams in pickle, 45

Smoked meat, best color, 53

Smoke house, and oven combined, 52

barrel, 57

cheap substitute for, 56

fire proof, 54

floors, 59

hardwood sawdust for, 52

objectional fuel, 52

substitute, 56

with French draft, 58

with kettle track, 56

Smoking and smoke houses, 51

best color, 53

best days for, 53

best meat for, 51

care of fire, 52

meats in a small way, 56

preparation of meat, 51

use of old stove, 54

Souse, preparation of, 34

Spanish sausage, 31

Spare bone, 24

Spareribs, 34

Speculative commodities, 70

Spice puddings, preparation of, 36

Standard cuts of pork, 70

lard, 72

Stearine, 73

Stretcher, 19

Substitute for smoke house, 56

Sugar cured hams, 45

Swallow, 25

Swealed hogs, 17

Sweet bacon objectionable, 48

Swill, control of, 65

Swine industry, magnitude of, 74

Tackle for heavy hogs, 13

Temperature for scalding, 16

Tenderloin, average weight of, 67

Tin filled for sausage, 33

Trimming for bacon, 24

for lard and sausage, 24

Trough for pigs, 65

protected, 8

Vat, permanent, for scalding, 15

Weather for dressing, 18

Weight dressed out, 67

Weights of hogs, 66

of portions, relative, 67

Wheat straw for smoking, 52

Wild boar, 35

Wiltshire cut bacon, 72

Yard attachment, 3

_RECIPES_

Fresh Pork.

barbecued pork, 113

breaded cutlets, 112

breaded pork chops, 113

corn and pork scallop, 89

cutlets, 112

cutlets from cold roast pork, 112

pork chops, 112

roasted with sweet potatoes, 90

roasted with tomatoes, 90

stuffed shoulder of pork, 89

Ham.

baked, 92

balls, 93

boiled, 90

boned, 91

flavored, 93

for lunch, 91

omelet, 92

patties, 94

patties fried, 94

patties with onions, 94

potted, 91

sandwiches, 94

stew, 91

toast, 93

with corn meal, 93

with veal, 92

Heart.

boiled, 110

stuffed, 110

Liver.

washed, 109

with bacon, 109

with onions, 109

Miscellaneous.

bacon, broiled or fried, 99

boiled dinner, 100

brains, 99

broiled pork, 101

English brawn, 118

for Sunday luncheon, 101

German wick-a-wack, 100

hams and shoulders, to keep, 119

headcheese, 117

kidney on toast, 104

lunch loaf, 101

omelet, 102, 103

pepper pot, 86

pickled pigs' feet, 103

pig's feet, 103

pig's head, 118

pork and beans, 100

pork cheese, 101

pork flour-gravy, 102

pork hash, 101

pork roll, 85

pork pillau, 85

pork with pea pudding, 87

pork with sauer kraut, 87

scrapple, 117

souse, 116

tongue, 115

Pork Fritters.

corn meal fritters, 104

croquettes, 86, 105

fricatelle, 105

fritters with egg, 104

Pork Pies, Cakes and Puddings.

a hint for pork pie, 105

cake, 107

cake without lard, 106

pork pie, 83, 105

pork pie with apples, 106

pork potpie, 83

pork pudding, 107

sea pie, 88

sparerib pie, 106

Roasts.

Danish pork roast, 108

fresh leg, 107

sparerib, 108

sucking pig, 113

to roast whole pig, 113

with buttermilk, 108

Salt Pork.

baked, 96

boiled, 97

creamed, 98

creamed in milk and water, 97

creamed, Mrs. Bisbee's, 96

egg pork, 97

fried in batter, 96

fried with apples, 95

fried with flour, 94

fried with gravy, 95

fried with sage, 96

sweet fried, 95

Sausage.

good sausage, 111

sausage rolls, 111

with cabbage, 111

with dried beef, 110

Soups, Stews, etc.

chowder, 88, 99

dry stew, 98

old-fashioned stew, 99

pork gumbo, 84

pork soup, 98

pork stew, 98

succotash, 84