PORK CHOPS WITH SWEET POTATOES
Pare sweet potatoes, and place them in the bottom of a roasting pan. Wipe the pork chops, and place them on top of the potatoes. Place the roasting pan on the top shelf of a hot oven, in order to brown the chops. Brown on one side; turn the chops with a fork, and brown on the other side. Then remove the roasting pan from the oven, sprinkle the chops with salt, pepper, and powdered sage. Add a little boiling water. Return to the oven.
[Illustration: FIGURE 70.—THE COMPOSITION OF FRESH AND DRIED FRUITS.
(Revised edition)]
Cover and bake 1 hour, or until the potatoes are tender. Baste the potatoes and meat occasionally.
Remove the chops to the center of a hot platter, and surround them with the potatoes. Serve at once with Apple Sauce (for preparation of Apple Sauce, see Fruit Sauces).
TURNIPS WITH FRESH PORK
1 1/2 pounds fresh pork (shoulder) 3 medium sized turnips 1 tablespoonful salt 2 tablespoonfuls flour Pepper
Clean the meat, put it in a saucepan, and add enough boiling water to cover. Cook at simmering temperature for 1 1/2 hours.
Pare the turnips, cut them into cubes. When the meat has cooked 1/2 hour, add the turnips and salt and continue cooking for 1 hour or until the meat and vegetables are tender. Mix the flour with enough cold water (about 2 tablespoonfuls) to make a thin batter. Add it to the meat and turnips. Stir and cook for at least 10 minutes. Add a dash of pepper. Serve hot.
BROILED HAM
Parboil in boiling water for 10 minutes a slice of ham about 1/2 inch thick. Place in a broiler and broil, or place in a "frying" pan and pan- broil, turning often. Garnish with parsley and serve at once.
BACON
Place thin slices of bacon (from which the rind has been removed) in a hot frying-pan. As the fat tries out, drain it from the bacon. Scorching of the fat is thus prevented. Cook the bacon until it is brown and crisp, turning once.
Bacon fat should be saved. It can be used in cooking.
SCALLOPED POTATOES WITH BACON
4 medium potatoes 1/4 pound sliced bacon Flour Salt, used sparingly Pepper Milk
Pare the potatoes and cut them into thin slices. Cook the bacon until brown; cut each slice of bacon into several pieces. Oil a baking-dish and place a layer of potatoes in it, then a layer of bacon and some of the tried-out bacon fat. Sprinkle with flour, salt, and pepper. Repeat, until all the ingredients are used; the top layer should be of bacon. Add milk until it reaches the top layer. Bake in a moderate oven for one hour, or until much of the milk has evaporated and the potatoes are tender. Serve hot.
1/4 cupful of bacon drippings may be used instead of sliced bacon.