FOR SUNDAY LUNCHEON.
Take the trimmings saved from ribs, backbone, jowl, shanks of ham and shoulder, and all the nice bits of meat too small for ordinary use; place in a kettle with sufficient water to barely cover meat, and boil slowly until quite tender. Fit a piece of stout cheesecloth in a flat-bottomed dish and cover with alternate strips of fat and lean meat while hot; sprinkle sparingly with white pepper, add another layer of meat and a few very thin slices of perfectly sound tart apples. Repeat until pork is used, then sew up the ends of the cloth compactly, place between agate platters and subject to considerable pressure over night. Served cold this makes a very appetizing addition to Sunday suppers or luncheon.
PORK CHEESE.
Cut 2 lbs. cold roast pork into small pieces, allowing ¼ lb. fat to each pound of lean; salt and pepper to taste. Pound in a mortar a dessert spoon minced parsley, 4 leaves of sage, a very small bunch of savory herbs, 2 blades of mace, a little nutmeg, half a teaspoon of minced lemon peel. Mix thoroughly with the meat, put into a mold and pour over it enough well-flavored strong stock to make it very moist. Bake an hour and a half and let it cool in the mold. Serve cold, cut in thin slices and garnished with parsley or cress. This is a cooking school recipe. For ordinary use the powdered spices, which may be obtained at almost any country store, answer every purpose. Use ¼ teaspoon sage, ½ teaspoon each of summer savory and thyme, and a pinch of mace.
PORK FLOUR-GRAVY.
Take the frying pan after pork has been fried in it, put in a piece of butter half as large as an egg, let it get very hot, then put in a spoonful of flour sprinkled over the bottom of the pan. Let this get thoroughly browned, then turn boiling water on it, say about a pint. Now take a tablespoon of flour, heaping, wet it up with a cup of sweet milk and stir into the boiling water, add salt and pepper to taste, and a small piece more butter, cook well and serve.
PORK OMELET.
Cut the slices of pork quite thin, discarding the rind, fry on both sides to a light brown, remove from the spider, have ready a batter made of from 2 or 3 eggs (as the amount of pork may require), beaten up with a little flour and a little sweet milk, pouring half of this batter into the spider. Then lay in the pork again, and pour the remaining part of the batter over the pork. When cooked on the one side, cut in squares and turn. Serve hot. Sometimes the pork is cut in small squares before adding the batter.