PORK WITH PEA PUDDING (ENGLISH STYLE).
Boil the pork as directed above, and do not omit the vegetables, as they flavor the meat and the pudding. Use the yellow split peas and soak a pint in cold water over night. Drain and tie them loosely in a pudding bag and boil with the pork for three hours. An hour before dinner remove and press through a colander, add a teaspoon salt, half a teaspoon pepper and 3 eggs well beaten. Chop enough parsley to make a teaspoonful, add to the peas with a little grated nutmeg. Beat up well, sift in half a pint of flour and pour into a pudding bag. The same bag used before will do if well washed. Tie it up tightly, drop into the pork water again and boil another hour. Remove, let drain in the colander a few minutes, when turn out onto a dish. Serve with the pork, and any preferred sauce; mint sauce is good to serve with pork, and a tomato sauce is always good. In fact, it is a natural hygienic instinct which ordains a tart fruit or vegetable to be eaten with pork. The Germans, who are noted for their freedom from skin diseases, add sour fruit sauces to inordinately fat meats.
PORK WITH SAUERKRAUT (GERMAN STYLE).
Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put half of it into an iron pot, lay on it the pork drained from the water in which it was cooking and cover with the remainder of sauerkraut, add 1 quart water in which the pork was cooking, cover closely and simmer gently for one hour.
PORK CHOWDER.
Have ready a quart of potatoes sliced, 2 large onions sliced, and 1 lb. lean salt pork. Cut the pork into thin slices and fry until cooked, drain off all but 1 tablespoon fat and fry the onions a pale brown. Then put the ingredients in layers in a saucepan, first the pork, then onions, potatoes and so on until used, adding to each layer a little pepper. Add a pint of water, cover closely and simmer fifteen minutes, then add a pint of rich milk, and cover the top with half a pound of small round crackers. Cover again and when the crackers are soft, serve in soup plates. If you live where clams are plentiful, add a quart of cleaved clams when the potatoes are almost done and cook ten minutes.
SEA PIE.
Make a crust of 1 quart flour, 2 teaspoons baking powder, 1 teaspoon salt, mix well, rub in a tablespoon of fat—pork fat melted or lard—and mix into a smooth paste with a pint of water. Line a deep pudding dish with this, put in a layer of onions, then potatoes sliced, then a thin layer of pork in slices, more onions, etc., until the dish is full. Wet the edges, put on a top crust. Tie a floured cloth over the top and drop into a pot of boiling water. Let the water come up two-thirds on the dish, and keep the water boiling for four hours. Invert on a dish, remove the mold and serve hot.
For Fresh Pork Only.