PORK
Roast Pork
Select sparerib, loin, or shoulder for roasting. Wipe meat; place on pan; dredge meat and pan with flour. Sprinkle with salt and pepper.
Bake in a moderate oven, allowing twenty-five minutes to the pound.
Serve with cooked apples in some form—[Apple Sauce], [Apple Jelly], or Fried Apples.
Roast Little Pig
Clean, wipe, and stuff a three-weeks-old pig. Skewer into shape; place on rack in pan; rub with butter, dredge with flour, and sprinkle with salt and pepper.
Place in moderate oven; when heated through increase heat, baste every ten minutes with melted butter, turning often to cook and brown uniformly.
Cook from three to four hours, according to size of pig. Serve on hot platter on a bed of parsley. Garnish with [Apple Sauce] in red apple shells, lemon and parsley.
Broiled Pork Chops
For broiling, chops should be cut very thin and broiled at least fifteen minutes, holding the broiler some distance from coals, to avoid burning.
Baked Pork Chops
Prepare as for [Broiled Pork Chops] and cook in hot oven twenty minutes, turning when half cooked.
Sautéd Pork Chops
Cook chops in hissing hot frying pan in small amount of fat. Drain and serve.
Broiled Ham
Cut ham very thin, cover with cold water, heat slowly to the boiling point. Drain, dry, and broil.
Boiled Ham
Select a medium-sized ham; soak over night in cold water. Clean and wipe; cover with cold water; bring to the boiling point, and then simmer until tender, allowing thirty minutes to the pound. Cool in water in which it was cooked. Take off the skin, sprinkle with sugar, and cover with seasoned cracker crumbs. Bake twenty to thirty minutes. Decorate with cloves, garnish with parsley and lemon, and serve hot or cold.
A more aromatic flavor is given to the ham if a bouquet of sweet herbs and one half cup each of onions, carrots, and turnips are boiled with it. Many baste the ham, when baking, with cider.
Broiled Bacon
Lay thin slices of bacon on a hissing hot frying pan. When transparent, turn. When dry and crisp, drain and dry on brown paper.
Bacon cooked in the Oven
Place thin slices on broiler and cook over dripping pan in hot oven. This method requires more time, but is much more wholesome.
Sausages
Buy the best. Pierce several times with skewer. Cook in hot frying pan in hot oven, fifteen to twenty minutes. Many prefer to cover sausages with boiling water after piercing and boil twenty minutes, then brown in frying pan on top of range. Always drain on brown paper before serving. Serve around a mound of mashed browned potatoes.