SUCCOTASH.
Boil a piece of lean pork (about 5 lbs. in weight) in 3 quarts water, until the meat is tender. The next day take out the pork, and remove the grease risen on the liquor from the pork during cooking. To 3 pints of the liquor add 1 pint of milk and 1½ pints lima beans. Let them boil until tender—about one hour—when add 1½ pints corn cut from the cob. Let the whole cook for ten minutes, add a teaspoon of salt if necessary, half a teaspoon of pepper, and drop in the pork to heat. When hot, pour into a tureen and serve.
PORK PILLAU.
Take a piece of pork (about 4 lbs.) and 2 lbs. bacon. Wash and put to boil in plenty of water, to which add a pepper pod, a few leaves of sage and a few stalks of celery. One hour before dinner, dip out and strain 2 quarts of the liquor in which the pork is boiling, add to it a pint of tomatoes peeled, a small onion cut fine, and salt if necessary; boil half an hour, when add 1 pint of rice well washed. When it comes to a boil draw to the back of stove and steam until the rice is cooked and the liquor absorbed. The pork must boil three or four hours. Have it ready to serve with the rice. This makes a good dinner, with a little green salad, bread and butter and a good apple pudding.
PORK ROLL.
Chop fine (a meat chopper will do the work well and quickly) 3 lbs. raw lean pork and ¼ lb. fat salt pork. Soak a pint of white bread crumbs in cold water. When soft squeeze very dry, add to the chopped meat with a large onion chopped fine, 1 tablespoon chopped parsley, ½ teaspoon each of chopped sage and thyme, and ½ teaspoon black pepper. Mix together thoroughly and form into a roll, pressing it closely and compactly together. Have ready about a tablespoon of fat in a frying pan, dredge the roll thickly with flour and brown it in the fat, turning it until nicely browned on all sides. Then place it in a baking pan, and bake in a hot oven for one hour. Baste it every ten minutes with water. Do not turn or disturb the meat after it has been put into the oven. Half an hour before dinner add 12 or 14 small carrots that have been parboiled in salted boiling water for fifteen minutes. When done, place the roll on a platter, surround it with plain boiled macaroni, dot with the carrots and pour over all a nicely seasoned tomato sauce.
PEPPER POT.
Cut 3 lbs. rather lean pork into 2-inch cubes, fry until brown, place in a 3-quart stone pot (a bean jar is excellent for this purpose) having a close-fitting lid; add 2 large onions sliced, 6 large green peppers (the bell peppers are the best, being fine in flavor and mild), a tablespoon of salt (if fresh pork was used), and 3 large tomatoes peeled and cut small. Fill the pot with water and place in the oven or on the back of the stove and allow to simmer five or six hours, or even longer. The longer it is cooked the better it will be. Persons who ordinarily cannot eat pork will find this dish will do them no harm. The sauce will be rich and nicely flavored, and the meat tender and toothsome. Serve with it plenty of boiled rice or potatoes.
PORK CROQUETTES (IN CABBAGE LEAVES).
To 1 lb. lean pork chopped fine add 1 teaspoon salt, ½ teaspoon each of pepper, chopped sage and thyme, 1 teaspoon chopped parsley and a large onion also chopped. Mix well and stir in 2-3 cup (half-pint cup) of well-washed raw rice. Wash a large cabbage, having removed all the defective outer leaves. Plunge it whole into a large pot of boiling salted water and boil for five minutes, remove and drain. This will render the leaves pliable. Let cool a little, when pull the leaves apart, and wrap in each leaf a tablespoon of the pork and rice. Wrap it up securely and neatly as if tying up a parcel and secure with wooden toothpicks or twine. When all are done, lay in a baking dish and cover with a quart of tomatoes peeled and cut fine, mixed with half a pint of water, and a teaspoon of salt. Bake one hour in a hot oven, turning the croquettes occasionally. If the sauce becomes too thick, dilute with a little hot water. When done, dish, pour over the sauce and serve with potatoes or hominy. These are very good indeed. If desired the croquettes may be steamed over hot water in a steamer for three hours, or plunged directly into a kettle of boiling water and boiled for one hour. They are not so delicate as when baked.