Pork Tenderloin - Gravy

Mashed Potatoes Scalloped Pumpkin And Rice

Orange Surprise

Pork Tenderloin

Have the butcher "French" the tenderloin, i. e., cut across the grain about 1 inch thick and then flatten with a stroke of the cleaver. Wipe each piece with a damp cloth to remove any bits of bone dust, etc.

Grease the frying pan and when very hot put in the pieces of tenderloin. Brown on one side, then the other. Lower the flame, add about 1/4 c water, cover the pan closely and cook at least 15 m. Pork requires long cooking so that it be thoroughly done.

At the end of this time the liquid, a very thick brown sticky substance, should have simmered down to about 1 T. Add 2 T flour, more butter, if necessary, then the milk, water, stock or whatever combination of liquids is desired to be used for the gravy. Boil a few minutes, adding salt if necessary.

Scalloped Pumpkin And Rice

In a baking dish arrange a layer of mashed pumpkin, over this a layer of cooked rice, and then a layer of Cream Sauce. Proceed in this manner until 1 c of each ingredient has been used, sprinkling buttered crumbs over the top. Place in the oven until well heated through and browned on top.

To cook pumpkin, cut in two, scrape out the interior mass of seeds, pare and cut into small pieces. Now either cover with boiling water or else put in a steamer and cook until tender. Put through a vegetable press, season with salt, pepper and butter. Canned pumpkin may be used.

Orange Surprise

Heat 1/2 c orange juice and 1/4 c sugar over hot water; beat the yolks of 2 eggs, add 1/4 c sugar, stir into the hot mixture and cook until the spoon is coated with the custard; add 1 T of gelatine, softened in 1/4 c cold water and strain the entire mixture into 1 1/2 c cream. Stir over ice water until the gelatine begins to stiffen, then pour into the empty shells of orange skins. Care must be taken in extracting the juice from the oranges not to break the skins so that the pulp may be scraped out and the cavities filled. It may be put into a large or individual molds instead of orange cups.

After the jelly has become stiff cover the tops of the oranges with the egg whites beaten stiffly with 1/2 c sugar. Serve very cold.

Preparing The Meal

Prepare and bake the scalloped pumpkin and rice, then cook the meat. Prepare the mashed potatoes, using those left from the preceding day. Make the gravy. Serve the dinner, the dessert being already made.