Roast Leg Of Pork

Small Leg, Young Pork Sage, Onions Salt, Pepper Apple Sauce.

Cut a slit in the knuckle and fill with the chopped onions and seasonings. When half done slice the skin in places, but do not go deeper than the outer rind.

Serve with apple sauce.

Salt Pork, Cream Gravy

(Southern Style)

Salt Pork (sweet cured) Barley Flour Corn Starch White Pepper.

1 Tablespoon Bacon Fat.

3 Tablespoons Melted Fat.

2 Tablespoons Corn Starch 1 1/2 Cups Milk.

Salt.

Cut pork in half-inch slices, put in saucepan, cover with cold water and bring to boiling point; drain; add cold water and let stand a few minutes; mix 2 parts flour to 1 part cornstarch; season with the pepper. Roll pork in mixture and place in frying pan with the hot bacon fat. Pour off fat as it melts, brown and fry till reduced one-half. Cook the cornstarch three minutes in the hot fat without browning; add the milk and salt and cook until smoothly thickened. Pour over the pork.

Serve for breakfast with baked potatoes and hot biscuit.

Roast Spare Ribs

Trim ragged ends neatly, crack ribs across the middle, rub with salt and sprinkle with pepper. Fold over, stuff with a turkey dressing. Sew up tightly, place in a dripping pan with pint of water; baste often; turn and bake both sides a rich brown.

Fried Pork Chops

Cut about half inch thick; trim neatly. Put a little fat in the frying pan and when hot, the chops. Turn often until brown all over. A few minutes before they are done, season with sage, salt and pepper.

Roast Saddle Of Pork

Barley Flour Brown Gravy Apple or Tomato Sauce.

Strip the skin, trim the joint neatly and cover the fat with buttered paper; Have a clear fire and baste often. Half an hour before taking up, remove paper, dredge lightly with the flour, and baste until it is brightly browned.

Serve with the gravy and sauce. If liked; skin may be left on, scoring it lengthwise, same way as saddle is carved.

Pork Tenderloin

Tenderloins Barley Flour Milk, Salt, Pepper.

Slice tenderloins crosswise and flatten; fry or broil them and season. When done move to platter and make a gravy with a little flour in the hot fat - if not enough fat, add a little butter. Stir until brown; add a little milk; stir until it boils; pour over the tenderloin.

Fried Salt Pork

Take thin slices of pickled pork; fry lightly. Then mix a batter of egg and barley flour and milk and place the pork in this till it has become completely covered and fry to a light brown.

Salt Pork

Cut as many slices as needed; if for breakfast, the night previously soak in a pint of milk and water, about one-half milk, either skimmed milk, sour milk or buttermilk; rinse till the water is clear, and roll in corn meal and fry. It is as nice as fresh pork.

Fried Ham And Eggs

Cut slices of ham very thin, trim off the rind, put into a frying-pan, cooking until crisp. Place on a hot platter; pour off some of the grease, then carefully break the eggs separately in a small plate so that no bad be cooked, and slip each egg gently into a frying-pan. Do not turn them while frying, but gently tip the pan so that the hot lard will be over them all. Cook about three minutes; the white must retain its transparency so that the yolk can be seen through it. Lay a fried egg upon each slice of ham and serve hot.

How To Boil A Ham

Well soak the ham in a large quantity of water for twenty-four hours, then trim and scrape it very clean; put it in a large pot with more than sufficient water to cover it; put in a blade of mace, a few cloves, a sprig of thyme and two5 bay leaves. Boil it for four or five hours, according to its weight; and when done, let it become cold in the liquor in which it was boiled. Then remove the rind carefully, without injuring the fat, press a cloth over it to absorb as much of the grease as possible, and shake some bread raspings over the fat. Brown quickly in hot oven Serve cold, garnished with parsley.

Roast Pig

Select a pig about six weeks old, wash it thoroughly inside and outside; wipe dry with a towel, salt inside and stuff it with a rich fowl dressing, making it plump. Sew it up, place it in the dripping pan, salt and pepper the outside, baste with butter and water a few times as the pig warms, afterward with gravy from the dripping pan. Roast from two to three hours. Make the gravy by skimming off most of the grease; stir in the pan two tablespoons-ful of barley flour, turn in the water to make it the right thickness, season and let all boil up once. Strain and turn into the gravy dish. Place the pig upon a large platter surrounded with parsley. Send to the table hot. In carving, cut off the head first; split the back, take off the hams and shoulders and separate the ribs.

Baked Ham

Put a medium-sized ham in a pot and cover with sweet cider. Let it simmer gently for three and one-half hours. Skim frequently to remove the grease as it rises. When tender take out and remove the rind; cut the fat on top into diamonds and in each diamond stick a clove; then rub over the top of the ham one-half of a cupful of maple syrup, place in the oven and bake slowly for forty-five minutes.