Home Pork Making

by A. W. Fulton

CORN AND PORK SCALLOP.

Cut about 2 lbs. young pork into neat chops and reject all fat and bone. Fry them until well cooked and of a pale brown, dust with salt and pepper. Cut some green corn from the cob. Take a 2-quart dish, put a layer of corn in the bottom, then a layer of pork, and so on until the dish is full, add 1 pint of water, cover and bake for one hour. Remove the cover fifteen minutes before serving, so the top may be nicely browned. Serve with potatoes and a lettuce salad. Onions and pork may be cooked in the same manner.

STUFFED SHOULDER OF PORK.

Take a shoulder of pork and bone it. Cut out the shoulder blade, and then the leg bone. After the cut made to extract the shoulder blade, the flesh has to be turned over the bone as it is cut, like a glove-finger on the hand; if any accidental cut is made through the flesh it must be sewed up, as it would permit the stuffing to escape. For the stuffing, the following is extra nice: Peel 4 apples and core them, chop fine with 2 large onions, 4 leaves of sage, and 4 leaves of lemon thyme. Boil some white potatoes, mash them and add 1 pint to the chopped ingredients with a teaspoon of salt and a little cayenne. Stuff the shoulder with this and sew up all the openings. Dredge with flour, salt and pepper and roast in a hot oven, allowing twenty minutes to the pound. Baste frequently, with hot water at first, and then with gravy from the pan. Serve with currant jelly, potatoes and some green vegetables. Another extra good stuffing for pork is made with sweet potatoes as a basis. Boil the potatoes, peel and mash. To a half pint of potato add a quarter pint of finely chopped celery, 2 tablespoons chopped onions, ½ teaspoon pepper, teaspoon each of salt and chopped parsley and a tablespoon of butter.

PORK ROASTED WITH TOMATOES.

Take a piece for roasting and rub well with salt and pepper, dredge with flour, and pour into the pan a pint of hot water, and place in a brisk oven. This must be done two or three hours before dinner, according to the size of roast; baste the meat often. An hour before dinner peel some tomatoes (about a quart), put them into a bowl and mash with the hands till the pulp is in fine pieces, add to them a chopped onion, a teaspoon of chopped parsley and ½ teaspoon each of sage and thyme. Draw the pan containing the roast to the mouth of oven and skim all the fat from the gravy; pour the tomatoes into the pan, and bake for one hour. With this serve a big dish of rice.

PORK WITH SWEET POTATOES.

Prepare the roast as described above, either stuffed or otherwise. When partly done, peel and cut some sweet potatoes into slices about three inches long. Bank these all around the meat, covering it and filling the pan. Baste often with the gravy and bake one hour. Serve with this a Russian salad, made of vegetables. Young carrots may be used in place of sweet potatoes.

RARE OLD FAMILY DISHES, DESCRIBED FOR THIS WORK BY THE BEST COOKS IN AMERICA. EVERY ONE OF THESE RECIPES IS A SPECIAL FAVORITE THAT HAS BEEN OFTEN TRIED AND NEVER FOUND WANTING. NONE OF THESE RECIPES HAS EVER BEFORE BEEN PRINTED, AND ALL WILL BE FOUND SIMPLE, ECONOMICAL AND HYGIENIC.