Roast Loin of Pork

Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned, then add 1 teaspoon salt, 1/8 teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with cold water, season and boil until thick.

Apple Sauce

Wipe, pare and quarter sour apples; remove seeds and core; put into saucepan and add cold water to almost cover. Cook slowly until soft. Add about 1/2 cup sugar for each quart of apples. Cook a few minutes longer; remove from fire; add little lemon peel and serve either hot or cold.

Baked Ham

Wash and scrub ham in warm water; soak over night. Whether a whole or half ham, put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender, allowing about 30 minutes to the pound. Cool in water in which it was boiled; remove skin carefully; put in pan; cover with 1 cup brown sugar and 1 teaspoon pepper; add 2 cups cold water; bake in very hot oven 45 to 60 minutes; baste often. When brown add 1 cup cider or 1/2 cup vinegar and thicken with 2 tablespoons flour.

Creamed Sweetbreads

Lay sweetbreads in cold water with a little salt for 1 hour. Drain, put into saucepan, cover with boiling water and boil very slowly 25 minutes; drain and when cool separate and remove all membrane. Cut into small pieces and reheat in Cream Sauce, [page 35].