74. COLD PORK WITH FRIED APPLES.--A combination that most persons find
agreeable and that enables the housewife to use up left-over pork, is
cold pork and fried apples. To prepare this dish, remove the cores from
sour apples and cut the apples into 1/2-inch slices. Put these in a
frying pan containing hot bacon fat and fry until soft and well browned.
Slice cold pork thin and place in the center of a platter. Arrange the
apples around the pork in a border.
75. SCALLOPED PORK AND CABBAGE.--If not enough pork remains to serve
alone, it can be combined with cabbage to make a most appetizing
scalloped dish. The accompanying recipe shows just how to prepare such
a dish.
SCALLOPED PORK AND CABBAGE
(Sufficient to Serve Six)
2 c. small thin slices of pork
1-1/2 c. cooked chopped cabbage
1-1/2 c. thin white sauce
1/4 c. buttered crumbs
Arrange the pork and cabbage in layers in a baking dish, having a layer
of cabbage on top. Pour the white sauce over all and sprinkle the crumbs
on top. Bake until the sauce boils and the crumbs are brown.
76. MOCK CHICKEN SALAD.--The similarity in appearance of pork to chicken
makes it possible to prepare a salad of cold pork that is a very good
substitute for chicken salad. A salad of this kind can be used as the
main dish in such a meal as luncheon or supper.
MOCK CHICKEN SALAD
(Sufficient to Serve Six)
4 Tb. vinegar
2 c. diced pork
1-1/2 c. diced celery
Salad dressing
Heat the vinegar and pour it over the diced pork. Set aside to chill.
When ready to serve, add the diced celery and mix well. Pour the salad
dressing over all and serve on crisp lettuce leaves.